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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-01-2013, 03:10 PM | #1 |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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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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Thanks from: ---> |
09-01-2013, 03:15 PM | #2 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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So was it any Good or do you wish you had Seared n Simmered.?
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09-01-2013, 03:20 PM | #3 |
On the road to being a farker
Join Date: 07-20-13
Location: Nashville, TN
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Man that looks good, was it tough?
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09-01-2013, 03:25 PM | #4 |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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09-01-2013, 03:28 PM | #5 |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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09-01-2013, 03:32 PM | #6 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I may try this.
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09-03-2013, 02:04 PM | #7 |
Found some matches.
Join Date: 06-21-13
Location: USA
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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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09-03-2013, 02:44 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-03-2013, 05:34 PM | #9 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That looks dang fine! Something I'd def like to try.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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