Steak Rollers

Discussion in 'Beef' started by meateater, Jul 18, 2010.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    The Yoshidas was looking left out so I had to come up with a plan. I took some thin cut beef round steaks and pounded them out and brushed with Yoshidas and some CBP. I them put some chopped up mushrooms and some swiss cheese. Rolled them up and pinned them and brushed some more Yoshidas and smoked them over hickory till medium. I only made two this time, next time will be a smoker full. [​IMG]



    jirodriguez and thunderdome like this.
  2. looks pretty darn good there meateater, what internal temp did ya take it to? i'm assuming ya used the uds?!
  3. meateater

    meateater Smoking Guru SMF Premier Member

    I took these to 155* on the trusty drum.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks good [​IMG]
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Man... those my friend look awesome! I definately gots to try me some of those! Nice thinking out of the box. [​IMG]
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    [​IMG]  Look'in Good    [​IMG]
  7. fftwarren

    fftwarren Smoking Fanatic

    man that looks great
  8. meateater

    meateater Smoking Guru SMF Premier Member

     RonP inspired me to create this dish. [​IMG]
  9. hey meateater that looks great!  Several questions for you. What do you call it?  Did the round steak stay moist even without a bacon wrap?  Would you recommend that meat for a wrapped philly cheese?
  10. Those look great. If you wrap it in bacon could you call it a steak fattie? As we know. Bacon makes everything better.

  11. thunderdome

    thunderdome Master of the Pit

    Those look fantastic!
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    That sure does look good![​IMG]

    Don't know how I miss some of these things!!!!!!!!!!!!!!!!!!!!!

  13. meateater

    meateater Smoking Guru SMF Premier Member

    I just called it a steak roller, first thing that came to mind. I brushed thed with more Yoshidas as they smoked and they were fairly moist. Next time I make them I'm gonna try thin sliced chuckie, I think the higher fat content will work out better. I would say try some chuck myself.
  14. meateater

    meateater Smoking Guru SMF Premier Member

    Thanks Bear, I appreciate the kind words. [​IMG]

  15. walle

    walle Smoking Fanatic OTBS Member

    That is off the hook, Meateater!!  Steak rolls, eh..?  I'm going to have to give this a try.  Awesome idea - I love everything about that, from the meat to the shrooms, and that slice a swiss had to just set it all off.

  16. sqwib

    sqwib Smoking Guru OTBS Member

    looking good.

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