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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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Old 09-18-2020, 05:20 PM   #1
SirPorkaLot
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Default A Rotisserie Roulade on the Open Fire

This was a spinning on the open fire rotisserie.



A stuffed flank steak (roulade).




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










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





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









It was amazing!

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Old 09-18-2020, 05:23 PM   #2
ShadowDriver
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Whoa! - 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 )
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Old 09-18-2020, 05:26 PM   #3
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Stunning
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Old 09-18-2020, 05:27 PM   #4
SirPorkaLot
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Quote:
Originally Posted by ShadowDriver View Post
Whoa! - 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 )

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
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Old 09-18-2020, 05:40 PM   #5
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That does not suck on any level. Looks awesome!
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Old 09-18-2020, 05:52 PM   #6
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Ohhhh Yeahhhhh !!!!
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Old 09-18-2020, 05:52 PM   #7
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Oh my! What a thing of beauty. That is one stunning rotisserie meal. Bravo!
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Old 09-18-2020, 06:10 PM   #8
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Almost too beautiful to eat... Almost!!
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Old 09-18-2020, 06:17 PM   #9
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Bravo, looks delicious!
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Old 09-18-2020, 06:40 PM   #10
ShadowDriver
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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.
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Old 09-18-2020, 06:46 PM   #11
SirPorkaLot
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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. :)
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Old 09-18-2020, 07:18 PM   #12
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A thing of beauty...
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Old 09-18-2020, 07:23 PM   #13
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I love that live fire cooking.Food looks STELLAR!
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Old 09-18-2020, 08:40 PM   #14
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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
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Old 09-18-2020, 09:23 PM   #15
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John,


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


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