Going to smoke a cheap steak (need ideas)

Bob in St. Louis

Bob in St. Louis

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I told my wife the next time she goes to the grocery store that I want her to buy {quote}"One of those dinner place size cheapassed steaks"{/quote} so I can roll it up and smoke it. You know, those $3 beef steaks that are almost the size of a hubcap.

Well guess what.....She brought one home tonight. :thumb:

I'm thinking that I'll roll it up like a pinwheeled fattie. The thought process is that by rolling it up, I can treat it like a roast, only it'll have some "goodies" rolled inside of it to keep it moist and flavorful.

I'll show picks, but I'd like your thoughts on the idea. I did do a search here for "cheap steaks", and found nothing helpful, so I might be blazing a new trail here. :shocked:

If nothing else, I'll give it some S&P and EVOO (maybe some diced onion) and roll it up and tie it off with string. I thought about a bacon wrap, but I think not. I'd like to see what can be done with a cheap steak on it's own merits and not 'cheat' with bacon.

Ideas?
 
I doono if I'd roll it. Just smoke it as is...then give it a quick sear on a really hot grate at the end.

I do this with ribeye all the time. Smoke at 200 for a couple of hours, then a 30 second sear. Makes for killer steak. Very tender and moist every time.

...although it's hard to go wrong with a bacon wrap on anything.
 
landarc said:
I like the idea, I would hit it with a mallet, to flatten it even more, than add some aromatics and such, not unlike a fattie. Roll and tie. It would be like a giant Rouladen.

Here is one version

and one from Redheart, a great cook
Click to expand...

OOhhh.....I'm diggin this idea.
I like both of those threads, although the second one piqued my interest the most.
I did a quick search for "Rouladen": http://en.wikipedia.org/wiki/Rouladen
The concept is wonderful and basic, to say the least (meat rolled up). Their comment about olives raised my eyebrows for such a silly reason:
My wife said just today that we have such a large jar of olives in the fridge and they need to be eaten or go away.
The thought of dicing the olives........
 
Oh but wait...If I roll it, do I cook to a safe temp of 125(ish), or do I go to probe tender?
If I do "probe tender", will I then end up with a fall apart, pulled thing, or will I still be able to slice it like a fattie?

Hmmm...

Thoughts?
 
smoke it for an hour at 225F, then braise it until almost falling apart, it will be wonderful, plus, you get gravy that way
 
I'm glad that you are doing this. Let me rephrase that -- I'm glad that YOU are doing this.

I look forward to seeing the results. I have absolutely no advice. I just want to see the results. :becky:

I do hope it is awesome.

CD
 
I like the idea of the whisky, but I'll be firing up the smoker before church tomorrow, so I should probably (?) hold off on getting trashed until just after 12:00 when I get home.

"Braise" is a new term to me. I've Googled it, I'll soon be a braisemaster. :becky:
I do like the idea of the gravy though. I was planning on this cooking while I was at church, so an hour is too quick. I'll have to wait until afternoon.

Pics CD?
Oh yea. There will be pics.

The main course is a bacon wrapped porn tenderloin.
The "cheap steak roll" is the afterthought of something that hopefully will turn into "something". I like the idea of starting a cheap food trend. ha ha ha
 
I'd beat the snot out of it with a tenderizer hammer and Chicken fry the bastage
 
Blu - "Yes" on the beating. "No" on the fry thing (although I'll put that in the memory banks for another day)

Castle - "No". I'm not Catholic, but I like your thought process. . ;)
 
I've flattened and rolled up carrot, daikon, and asparagus julienne in thickened teriyaki sauce, banded it and smoked it:thumb:
 
Cheap cuts....beat and braise. Question is what to braise in....I like the tomato based idea.
 
I meant...Beat...stuff...roll....smoke....braise
 
OK....I beat my meat..... :shocked:
Wait. Let me start over.


I've tenderized the beef, ground up some pepper and Kosher salt. The meat had almost no marbling, so I added some small pats of butter in rows. Then I rolled it and pinned it with toothpicks.

Also having a small pork tenderloin. That got some herbs and EVOO.

Both are wrapped in wax paper and are sitting in the fridge until we get back from church. I'll do my best not to occupy my mind with food while the Pastor is giving the sermon. :pray:

When we get back home, I'll find out how to braise, that sounds like a good idea. But maybe I've done it before and didn't know what it was called? Who knows.

Here's the before shots:













 
Looking good for a start.

Had to go back to the first pic and check the weight, as I seen the meat with the toothpicks and thought them's some BIG toothpicks!!!! :roll: :laugh:
 
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