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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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01-20-2013, 09:59 AM | #1 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Beef Rouladen
We're going to a family gathering this coming weekend and the theme for the day is German food. I thought about making Beef Rouladen. I've seen a bunch of recipes online but I'm wondering if any of you has one that you know is very good.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-20-2013, 08:35 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Really? No one has made Rouladen?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-20-2013, 08:40 PM | #3 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Sorry Ron, ... my ancestors have Germany bracketed ... how about braciole?
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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01-20-2013, 08:44 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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If it was an Italian theme that would be great :)
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-20-2013, 08:52 PM | #5 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Never heard of it so I will be watching...
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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01-20-2013, 08:53 PM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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01-20-2013, 09:00 PM | #7 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Don't know if this will help, Didn't actually check them out myself, just found them on the search below.
http://www.bbq-brethren.com/forum/sh...ad.php?t=72892 http://www.bbq-brethren.com/forum/sh...ad.php?t=46791
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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01-20-2013, 09:14 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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New to me too. From the recipes I found online, it looks like it is a very good dish. Now I need to try it here.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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01-20-2013, 09:19 PM | #9 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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I used to date this really hot German Chick, whose mom (another hot German chick) would make Rouladen and it was really good. I am going to have to think back about what was in it, and how it was prepared but I remember pickles, mustard and beef.
It sounds awful but it was kick azz. |
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01-20-2013, 09:24 PM | #10 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
If you run into her, please ask her why she used a mint-flavored toothpick.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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01-20-2013, 09:26 PM | #11 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Now you're talking. Start another thread and post it up, please. I have a recipe hiding around here in an old disintegrating paperback cookbook. It's very good but not how I remembered it as a kid. Actually that might be a good thing. What I remember as a kid was my mom serving us frozen braciole (or bracciolini) that had lots of bread stuffing in it.
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Backyard All-Stars BBQ Team "Less 1985 and more 1776" |
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01-20-2013, 09:29 PM | #12 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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01-20-2013, 09:39 PM | #13 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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*drool*
Anyway back on topic...
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Backyard All-Stars BBQ Team "Less 1985 and more 1776" |
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01-20-2013, 09:51 PM | #14 |
Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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The rouladen I used to sell were just pickle spears wrapped up with a cube steak. I browned them up in the pan, deglazed with some cheap reisling wine, added a bit of water, braised them for a half hour or more, then thickened the pan juices into a gravy for serving.
That was 25 years ago...I don't remember if I liked the result or not.
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01-21-2013, 06:50 AM | #15 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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German Rouladens - Beef
This is the full recipe for the German Rouladens that I make ( my Grandma's recipe ). The original recipe is made in the oven ( very good ), the changes I do for smoking are listed at the bottom of the recipe. Tweak the recipe to make it your own or use as is. Enjoy. 1 1/2 lbs --- beef flank steak or round steak 6 --- slices bacon, crisp-cooked and crumbled 3/4 cup --- chopped onion 1/3 cup --- chopped dill pickles 1/4 cup --- flour 2 cups --- beef broth, canned or homemade German spicy mustard ( stone ground )or Dijon mustard, will do salt and cracked black pepper to taste 1. With meat mallet flatten meat to about a 8" x 10" rectangle ( roughly 1/4" thick ) 2. Salt and pepper flattened meat (inside side ), then slather with mustard. 3. In large skillet on medium high heat, cook bacon til bacon is crisp, 4. remove bacon to drain, and cook onions in the bacon grease til they just 5. start to brown, remove to cool slightly 6. Pour off bacon grease reserving 1/4 cup in skillet. 7. Crumble bacon and mix with the onions. Spread bacon and onion mixture over meat. 8. Sprinkle pickle on top of onion and bacon mix. 9. Roll up meat from short end and secure with string, then season with 10. outside of roll with salt and cracked black pepper 11. Place meat roll in skillet over medium high heat in reserved bacon fat 12. and lightly brown on all sides. 13. Remove roll to 13x9 baking dish. 14. Stir flour into fat in skillet and blend until smooth, gradually 15. stirring in beef broth, and cook and stir over medium heat until slightly 16. thickened. 17. Pour sauce over beef roll. 18. Cover and bake at 325 degrees for around 1 1/2 hours or until done. 19. Let stand 10 minutes before slicing. 20. Skim fat from sauce, strain and serve with meat. Tips Smoker version I do everything the same right up to browning the meat (you can brown the meat if you like ), then I put the rolls in the smoker to cook. After they have been in the smoker for about 30 --45 minutes, wrap them in foil and return to smoker to finish cooking When done, let stand for about 10 minutes before slicing. Serve with earlier made sauce ( heated ), pour over the sliced roll when serving |
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