Well I thought I would do a twist on one of my favorite dishes. I gently pounded out a few wafer steaks. Normally the forcemeat is bacon, onions and pickles. I used left over chopped pork, onions, pickled cherry peppers and diced dill pickles.
I dusted the top of the beef with some of my homemade sweet jerk rub and placed a teaspoon of each of the forcemeat ingredients. Then I added a couple dashes of Garlic Cholula Sauce.
I rolled them up, pinned them, slathered them in a little Baconnaise and I then gave them a good dusting of my homemade butt rub.
Fired up the newest cooker in my arsenal.
Don't laugh. That lil' $0.99 grill is alot easier hauling up and down the stairs of my apartment. I seared and browned the rouladen on the grill.
Mixed the remainder of the onions, peppers and pickles with a little tomato paste and about 6 oz of beer. Placed every thing in a pie tin.
I threw on a piece of hickory on the coals and covered 'er up with the lid to one of my ECB's.
This contraption held a steady temp of about 210* for 1 1/2 hours.
Here they are all simmering away, standing tall and looking good!
I took about a cup of the braising mixture added some of the sour cream I made with the buttermilk leftover from the butter I made on Sunday. Ladled the sauce on the plate, placed the rouladen on the sauce and added an additional dollop of sour cream on top.
It really tasted very good. I had never smoked rouladen before and it really worked very well. However; next time I think I will stick to the more traditional recipe of bacon and sauteed onions and diced pickles. I just missed that good ol' combination of bacon and onions that you just can't get using smoked pork, no matter how good your smoked pork is.