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Unread 11-09-2013, 09:07 PM   #1
Bob in St. Louis
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Default Going to smoke a cheap steak (need ideas)

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.

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.

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?
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Unread 11-09-2013, 09:13 PM   #2
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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.
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Unread 11-09-2013, 09:18 PM   #3
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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
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Unread 11-09-2013, 09:40 PM   #4
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Quote:
Originally Posted by landarc View Post
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
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........
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Unread 11-09-2013, 10:02 PM   #5
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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?
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Unread 11-09-2013, 10:09 PM   #6
landarc
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smoke it for an hour at 225F, then braise it until almost falling apart, it will be wonderful, plus, you get gravy that way
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Unread 11-09-2013, 10:09 PM   #7
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Whisky. Lots of whisky. I never give a chit what my steak tastes like after a fifth of Beam.
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Unread 11-09-2013, 10:13 PM   #8
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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.

I do hope it is awesome.

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Unread 11-09-2013, 10:18 PM   #9
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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.
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
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Unread 11-09-2013, 10:25 PM   #10
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I'd beat the snot out of it with a tenderizer hammer and Chicken fry the bastage
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Unread 11-09-2013, 10:33 PM   #11
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Quote:
Originally Posted by Bob in St. Louis View Post
I like the idea of the whisky, but I'll be firing up the smoker before church tomorrow...
Wine. Lots and lots of communion wine.
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Unread 11-09-2013, 10:39 PM   #12
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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. . ;)
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Unread 11-09-2013, 11:19 PM   #13
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You can tenderize it with a mallet real good and cook it in a spaghetti sauce. I've done before and it's kind of like braising.
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Unread 11-09-2013, 11:49 PM   #14
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I've flattened and rolled up carrot, daikon, and asparagus julienne in thickened teriyaki sauce, banded it and smoked it
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Unread 11-10-2013, 05:11 AM   #15
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Interesting idea........ waiting to see the result
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