Actually, a week of firsts. First use of my new LEM grinder on Top Round for the fatty, first use of my LEM vertical stuffer for sausage (both of those things rock!), first bacon weave and, of course, first fatty. The GB was seasoned up with garlic, onion and chipotle powders and black pepper prior to grinding.
Here are pics of most of the steps involved. Fatty pros, please feel free to jump in with comments on how I might improve on it. In the end, I think I could have used more stuffing.
Mixed the 1 1/4 pounds of GB up with most of an egg, plain bread crumbs and grated Parmesan cheese. Pressed it out into an 8x8 glass dish trying for a square shape.
Rolled it out with my ice and water filled plastic roller. Well, it's almost square.
Started the stuffing with chopped black olives and julienned canned Jals.
Added quartered hard boiled eggs and more chopped black olives - yeah, I like black olives.
Finished up the roll after adding smoked mozzarella, more julienned Jals and, of course, chopped black olives.
Ready for the oven - 350 convection 'til it's done.
It's done. Pulled at 155, coasted to 162 while resting.
Taking a look inside. Ready to slice.
