Qview: Smoked Chuckie Roll w/asparagus,roasted n marinated veggies

Discussion in 'Beef' started by mauismokemeats, Sep 2, 2009.

  1. Last night I just had to smoke something after checking out cajonsmokes pictures.

    So I stopped at the local market, got a 1 1/2-2 lb chuck steak, fresh asparagus, roasted marinated red bell peppers, tomatoes, mushrooms, some cheese and got busy. It was late around 8:00 pm. so just got the veggies already roasted and marinated, on any given day I'll do these my self but worked great in a pinch. A few pics not so clear but here goes.


    Here's the ingredients.



    Pounded the chuckie to 1/8"



    Seasoned with my mixture of spices, layed down some cleaned asparagus



    Then some roasted and marinated red bell peppers



    Top of that goes the roasted and marinated tomatoes



    Then the marinated mushrooms



    smotherd on some mozzarella and parmessan cheese



    Rolled it all up, then rolled on some bacon





    I then rolled it in some plastic wrap to get it nice and tight



    While prepping the chuckie I got the smoker going, nice, got the propane smoker up to temps in 1/2 hour, set it to 220, on goes the chuckie I also had a water pan under the chuckie for some moisture





    Got to enjoy the TBS and the view of Las Vegas from my back yard









    2 1/2 hours and this baby was done, I pulled it out at 150





    Boy was I surprised how juicy this turned out. the marinated veggies just exploded with flavor, it basically was marinated in italian style dressing, some vinegar, water, herbs, garlic etc. but that combo was great, you got the smokey bacon and beef with some cheese action and the veggies added a good juicy flavor burst, really nice.









    Enjoyed a nice dinner, alittle late but I was on a mission to do smoke something for dinner. I put the chuckie roll in the smoker at 8:45 and pulled it out at 11:15, Thanks for checking it out.
     
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I like the looks of that, especially the asparagus. [​IMG]
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    WOW Now thats all I can say thats amasingly good lookin. [​IMG]for sure with the vegis and for some reason unknown to me my newly liking of asparagus which I have hated for more years than I can remember. This is definetly going on my new list of favorites for sure. Great job Mauis smokemeats
    PS You should have entered that one in the fattie smoke off
     
  4. Thanks, didn't know of a fattie cook off?, does this count as a fattie?, Maybe I'll post this on that thread as well.
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Beautiful.

    [​IMG]for the drool factor.
     
  6. swindler

    swindler Fire Starter

    I have never thought of pounding a steak flat before.[​IMG]
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    WOW is right - that looks fantastic - Gonna put that one on my to do list. Thanks for sharing a great idea
    [​IMG]
     
  8. alx

    alx Master of the Pit OTBS Member

    Beauty.Nice filling in that chuckie roll.[​IMG]
     
  9. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Wow is right! That's thinking outside the box. [​IMG]for a great Idea that others, Namely Me, can steal and tell folks they came up with it themselves. I have got to try that with some mushrooms, onions a little butter and minced garlic..... I am drooling just thinking about it.
     
  10. Haa!, take all the ideas you can, that's what this is all about, sheeze I've learned alot from this forum and if I can give back it's all good.

    I brought some for our office lunch today, and it's a hit, heat it up and the office smells great like a BBQ house [​IMG], clients come in and pay rents and asking where's the BBQ, smells great.

    Just think I did this with chuck, and it was great and think what a pounded peice of a more tender cut of meat will do.

    We have luau's in Hawaii and one of the main dishes is a lau lau which is hawaiian spinach (taro leaf)wrapped around pork, chicken and beef and cooked in the ground imu smoke/steam kinda cooking and buried. So on that note I'll make a reverse roll of that, flat the beef, port or chicken and stuff it with the hawaiian spinach, add extra? fish, shrimp? and smoke it.

    How about a chicken cort en blue ( stuffed chicken with ham and cheese) smoke that baby up, would be great.

    Have fun with this, lot's of possibilities to get creative with.
     

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