Steak Rollers

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meateater

Legendary Pitmaster
Original poster
SMF Premier Member
Oct 17, 2009
8,983
63
Hendertucky, Nv.
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.
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It looks good
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Man... those my friend look awesome! I definately gots to try me some of those! Nice thinking out of the box.
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That sure does look good!
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Don't know how I miss some of these things!!!!!!!!!!!!!!!!!!!!!

Bear
 
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?
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.
 
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.

THANKS!
 
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