Gerauchtem Rindfleisch Rouladen (Smoked Beef Rollups)

Redheart · 11-18-2009, 11:22 PM

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's BBQ · 11-18-2009, 11:59 PM

Great improvisation. The food looks good too.

Steeler-Q · 11-19-2009, 01:21 AM

Killer diller.

Phubar · 11-19-2009, 02:33 AM

Can somebody say:Cholula?
My bottle is almost empty allready!
Looking very Smecklich Red,you amaze me again!

bbq ron · 11-19-2009, 06:02 AM

nice, looking very good and thx for the pics

deguerre · 11-19-2009, 06:36 AM

I'm all verklempt.

Redheart · 11-19-2009, 07:00 AM

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 · 11-19-2009, 07:10 AM

That is a great looking meal. I love those little grills! I've been known to drag one to the workplace for a little lunchtime tailgating... Nice Job!

smknhotmama · 11-19-2009, 07:24 AM

Geeze, normally the thought of a dill pickle on or in anything is not my idea of good...but THIS...looks great!!!

Redheart · 11-19-2009, 07:35 AM

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 · 11-19-2009, 07:39 AM

Great job. I bought one of those at a gas station about 5 years ago to do some dogs at the beach. A friend of mine thought it was a dog water bowl lol.

bigabyte · 11-19-2009, 07:51 AM

I'll take one please!

chambersuac · 11-19-2009, 10:07 AM

Looks fantastic!

Ron_L · 11-19-2009, 10:18 AM

Quote:

Originally Posted by Redheart

Gerauchtem Rindfleisch Rouladen

Gesundheit!

You guys are posting so many things that i want to try that my cooking to-do-list is longer than the days that I have available to cook! The Rouladen look and sound great!

KnucklHed BBQ · 11-19-2009, 10:32 AM

looks dee-lish!

Never thought to actually make anything with the buttermilk when I'm done making butter, I just drink it! =)
When you make your sour cream from the buttermilk do you just add a small amount of store bought sour cream for the culture or do you have another method?

11-18-2009, 11:22 PM	#1
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Burris Crossroads, GA Downloads: 0 Uploads: 0	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. __________________ "Red"

11-18-2009, 11:59 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Great improvisation. The food looks good too. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

11-19-2009, 02:33 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Can somebody say:Cholula? My bottle is almost empty allready! Looking very Smecklich Red,you amaze me again! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

11-19-2009, 06:02 AM	#5
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	nice, looking very good and thx for the pics __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

11-19-2009, 06:36 AM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I'm all verklempt. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-19-2009, 01:21 AM	#3
Steeler-Q Is lookin for wood to cook with. Join Date: 07-08-09 Location: Salisbury, NC Downloads: 0 Uploads: 0	Killer diller.

11-19-2009, 07:00 AM	#7
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Burris Crossroads, GA Downloads: 0 Uploads: 0	Pyle ... Thanks Phu ... Danke auch zu dich. Ich kann dich einige mehr von der Cholula Soße schicken. Guerre ... Bubala! Warum bist du verflempt?(verklemmt) __________________ "Red"

11-19-2009, 07:10 AM	#8
RubThatButt Full Fledged Farker Join Date: 07-14-09 Location: Indy Downloads: 0 Uploads: 0	That is a great looking meal. I love those little grills! I've been known to drag one to the workplace for a little lunchtime tailgating... Nice Job!

11-19-2009, 07:24 AM	#9
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	Geeze, normally the thought of a dill pickle on or in anything is not my idea of good...but THIS...looks great!!! __________________ [LEFT][SIZE=3][FONT=Palatino Linotype][COLOR=darkred][B]~Shawn~[/B][/COLOR][/FONT][/SIZE][/LEFT] [LEFT][FONT=Palatino Linotype][COLOR=black]Super fast Super hot [COLOR=red][B]Red[/B][/COLOR] Thermapen[/COLOR][/FONT][/LEFT] [LEFT][FONT=Palatino Linotype][COLOR=black]Super hot Super Big [COLOR=darkgreen][B]Green[/B][/COLOR] Egg: [I][B][COLOR=darkslategray]Eggamemnon[/COLOR][/B][/I] G[/COLOR][/FONT][FONT=Palatino Linotype][COLOR=black]reek for "working slowly"[/COLOR][/FONT][/LEFT] [LEFT][URL="http://drunkdaily.blogspot.com/"][FONT=Book Antiqua]http://drunkdaily.blogspot.com/[/FONT][/URL] [/LEFT] [LEFT][URL="http://magphoto-sawyer.blogspot.com/"][FONT=Book Antiqua]http://magphoto-sawyer.blogspot.com/[/FONT][/URL][/LEFT]

11-19-2009, 07:35 AM	#10
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Burris Crossroads, GA Downloads: 0 Uploads: 0	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. __________________ "Red"

11-19-2009, 07:39 AM	#11
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	Great job. I bought one of those at a gas station about 5 years ago to do some dogs at the beach. A friend of mine thought it was a dog water bowl lol. __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

11-19-2009, 07:51 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I'll take one please! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

11-19-2009, 10:07 AM	#13
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Looks fantastic! __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

11-19-2009, 10:32 AM	#15
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	looks dee-lish! Never thought to actually make anything with the buttermilk when I'm done making butter, I just drink it! =) When you make your sour cream from the buttermilk do you just add a small amount of store bought sour cream for the culture or do you have another method? __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

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