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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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11-09-2013, 09:07 PM | #1 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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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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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-09-2013, 09:13 PM | #2 |
Full Fledged Farker
Join Date: 12-29-12
Location: Clear Lake City, TX
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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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Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool: |
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11-09-2013, 09:18 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-09-2013, 09:40 PM | #4 | |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Quote:
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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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-09-2013, 10:02 PM | #5 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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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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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-09-2013, 10:09 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-09-2013, 10:09 PM | #7 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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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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11-09-2013, 10:13 PM | #8 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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. CD |
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11-09-2013, 10:18 PM | #9 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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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
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-09-2013, 10:25 PM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-09-2013, 10:33 PM | #11 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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11-09-2013, 10:39 PM | #12 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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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. . ;)
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-09-2013, 11:19 PM | #13 |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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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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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad |
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11-09-2013, 11:49 PM | #14 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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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Hold my dang beer... |
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11-10-2013, 05:11 AM | #15 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Interesting idea........ waiting to see the result
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