A Rotisserie Roulade on the Open Fire

SirPorkaLot

SirPorkaLot

somebody shut me the fark up.
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This was a spinning on the open fire rotisserie.

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A stuffed flank steak (roulade).

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Butterflied the flank and seasoned inside with Q-Salt and then covered it in cream cheese.

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Added baby spinach, green onions, crispy bacon, and feta cheese.

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This was then rolled up and tied before hitting the rotisserie to cook low and slow

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It was amazing!

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Whoa! :shock: - Looks delicious, John!

I'm pretty sure I've seen you do this before, but I really need to try this on my new Cajun Bandit (I've got a newly found spinning addiction :roll: )
 
ShadowDriver said:
Whoa! :shock: - Looks delicious, John!

I'm pretty sure I've seen you do this before, but I really need to try this on my new Cajun Bandit (I've got a newly found spinning addiction :roll: )
Click to expand...


Yes, it is a regular around here.
The crispy bacon pieces , green onions & cream cheese is the deluxe version.

We normally just do spinach and feta
 
John,

Would you be kind enough to say about how long you cooked it, and if you went for color vs. internal temp or another decision point to pull it for slicing?

CINCHOUSE saw your photos and said, "O. M. G. Yes." when I asked if she'd be interested.

Thank you kindly.
 
Low and slow. About 1.5-2 hours
You don’t want to cook the cheese out of it by going to close to the heat.

I go by temp at center.
I like to pull at 130, but my wife prefers 135, so we went 135F. :)
 
You all are killin me. I just lost my temporary crown and no dentist until Monday. I am religated to a mush diet. 2nd time it fell out. I would still try that roulade, at least a little bit :grin:
 
John,


You've really been knocking it out of the park with your open pit rotisserie cooks! This one is particularly spectacular!


:clap2:
 
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