Gerauchtem Rindfleisch Rouladen (Smoked Beef Rollups)

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.

Pyle ... Thanks

Phu ... Danke auch zu dich. Ich kann dich einige mehr von der Cholula Soße schicken.

Guerre ... Bubala! Warum bist du verflempt?(verklemmt)

RubThatButt
Love mine too I had to laugh at the lil' charcoal egg carton impregnated with wax though.
smknhotmama
I use the zest garlic dills. You can try it with bread and butter pickles too! But the sweet pickles are just too sweet.

Smokey Al Gold ... or an oil drain pan for a motorcycle.

bigabyte ... Ain't gonna get one, at least not from me. :icon_devil

chambersuac ... Danke :icon_blush:

Ron_L ... Good healthfulness to you too. But raise a beer with the rouladen and say "Prost!" :icon_clown

KnucklHed BBQ ... It was very good. And if the 2nd day theory holds true it will be even better when I reheat it tonight! :icon_bigsmil
I did the sour cream the old fashioned way. I left the buttermilk on the counter in a large mouth jar for 36 hours and let it gather its own bacteria for the culture. Then I mixed it into some cream, let that rest covered on the counter for another 18 hours or so, a little folding with a spoon and then into the fridge till chilled. It probably won't last as long as the store but stuff and it is not quite as thick but it is good.

thirdeye ... Looks like you used a veal for that rouladen and boy does it look good! Did you cook that up this week? Looks like a contender for the Hot and Fast Throw Down. I would cast a vote your way! :eusa_clap I like to dice the pickle so it is about the same size as the onions and the bacon so it all blends together.

deguerre ... "Deinen essen ist, ist, wunderbar, meinen augen mit tranen gehabt..." Miene Desutsches ist nicht zo gut ... Ich spreche Deutsches wie eine Verzögerung. But I think I get the message. "Your food is, is, wonderful, my eyes have watered up."

Phubar said:

Thanks for looking out for a brother,I'll let you know!:-D

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PHUB ... brothers by birth, friends by choice. You gotta know. You are more than a brother ... you are a friend!