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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-01-2013, 03:10 PM   #1
Pyrotech
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Default BBQ Beef Rouladen

Today I decide to try a BBQ Beef Rouladen, it made the German side of my wife very happy...

Tradition is to sear and simmer in Beef broth, But I decided that this dish may be very tasty cooked on the grill.

First the Bacon was given a quick cook.




While The Bacon was draining on a paper towel, I cooked up some diced Onion in the Bacon grease. and drained that on another paper towel while everything was assembled.



A thin slice of Sirloin Tip was treated to my Steak Seasoning Blend.



A coating of a spicy beer Mustard was applied to the Beef.



Two strips of Bacon and a Kosher Dill Pickle was added to the top.



The Cooked Onions are next on the list.



The ends where folded over first, and then rolled length wise. This was to help seal everything in place. I then ran 2 Skewers through to secure everything so it would not unwrap while cooking.

Then another thing coat of the Steak Seasoning on the completed roll and on to the smoker for around 90 minutes or so at 300(ish).



After a short rest, It was sliced into about 1/4" slices.
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Unread 09-01-2013, 03:15 PM   #2
SmittyJonz
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So was it any Good or do you wish you had Seared n Simmered.?
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Unread 09-01-2013, 03:20 PM   #3
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Man that looks good, was it tough?
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Unread 09-01-2013, 03:25 PM   #4
Pyrotech
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Quote:
Originally Posted by SmittyJonz View Post
So was it any Good or do you wish you had Seared n Simmered.?

I never had it the "tradional way" So I don't have anything to compare it to. However I thought it was really good and will be making it again.
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Unread 09-01-2013, 03:28 PM   #5
Pyrotech
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Quote:
Originally Posted by bshm View Post
Man that looks good, was it tough?

it wasn't tough, but it wasn't fall apart tender either. Next time I may let it sit in the fridge after rolling, and give the vinegar in the mustard a chance to tenderize the beef a bit more.
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Unread 09-01-2013, 03:32 PM   #6
SmittyJonz
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I may try this.
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Unread 09-03-2013, 02:04 PM   #7
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If I may. I would pound the meat alittler thinner, dice the pickle and then serve with spaetzle. My two cents.
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Unread 09-03-2013, 02:44 PM   #8
Ron_L
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I've done it the traditional way and part of the benefit of the simmering process is that the meat gets very tender. I did think about searing it on the grill and then simmering it, but haven't tried that yet.
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Unread 09-03-2013, 05:34 PM   #9
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That looks dang fine! Something I'd def like to try.
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