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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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11-18-2009, 11:22 PM | #1 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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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.
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"Red" - Just Moved to Omaha! |
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Thanks from:---> |
11-18-2009, 11:59 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Great improvisation. The food looks good too.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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11-19-2009, 01:21 AM | #3 |
Is lookin for wood to cook with.
Join Date: 07-08-09
Location: Salisbury, NC
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Killer diller.
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11-19-2009, 02:33 AM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Can somebody say:Cholula?
My bottle is almost empty allready! Looking very Smecklich Red,you amaze me again!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-19-2009, 06:02 AM | #5 |
is one Smokin' Farker
Join Date: 01-11-09
Location: saint peters, mo
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nice, looking very good and thx for the pics
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kcbs (CBJ) lang 60 mobile chargriller duo gosm |
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11-19-2009, 06:36 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I'm all verklempt.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-19-2009, 07:00 AM | #7 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Pyle ... Thanks
Phu ... Danke auch zu dich. Ich kann dich einige mehr von der Cholula Soße schicken. Guerre ... Bubala! Warum bist du verflempt?(verklemmt)
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"Red" - Just Moved to Omaha! |
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11-19-2009, 07:10 AM | #8 |
Full Fledged Farker
Join Date: 07-14-09
Location: Indy
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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!
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11-19-2009, 07:24 AM | #9 |
is One Chatty Farker
Join Date: 07-02-09
Location: Virginia Beach, VA
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Geeze, normally the thought of a dill pickle on or in anything is not my idea of good...but THIS...looks great!!!
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~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly" |
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11-19-2009, 07:35 AM | #10 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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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.
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"Red" - Just Moved to Omaha! |
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11-19-2009, 07:39 AM | #11 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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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.
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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" |
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11-19-2009, 07:51 AM | #12 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'll take one please!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-19-2009, 10:07 AM | #13 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Looks fantastic!
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. 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] |
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11-19-2009, 10:18 AM | #14 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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11-19-2009, 10:32 AM | #15 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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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?
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “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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