This is fine barbecue as well. But, because of a recipe on a food blog that lists curing as a 7x9 inch pan, I tend to rack the meat during the curing period. If you are shivering all over during curing up Rocky Road or a fellow Canadian winter, you are in luck; this recipe allows far more fridge time and moisture to the rack than any other stuffed romaine steams you'll find.
This recipe calls for 1 1 1/2 teaspoons dried Italian-style seasoning. 1 teaspoon soy sauce; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon Worcestershire sauce; 1 teaspoon garlic powder;
2 tablespoons finely chopped onion
1/2 cup finely chopped celery
1/2 cup thinly sliced green pepper
1/2 cup minced green bell pepper
1/2 teaspoon allspice (optional, if you like)
1/2 teaspoon salt (optional)
2 teaspoons grated Parmesan cheese