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Matambre

Doug in EggmontonDoug in Eggmonton Posts: 1,998
edited 7:16PM in EggHead Forum
Cooked some Matambre out of Raichlens BB Bible.

The raws

Matambre001.jpg

One butterflied Flank Steak, seasoned up

Matambre003.jpg

Missed the stuffing pictures, but all those raws are inside this foil package.

Matambre004.jpg

On the egg at 250 for 3 hours and it looked like this:

Matambre005.jpg

and on the plate.

Matambre006.jpg

Thanks for looking. It was good but not great.

Doug

Comments

  • Serial GrillerSerial Griller Posts: 1,186
    Looks pretty tasty to me! Love brussel sprouts n taters as sides.
  • You gotta tell me what book and page that thing is on ... looks outrageous!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    One can't expect too much from steamed meat. :S
  • Little StevenLittle Steven Posts: 28,780
    Doug,

    I wonder how it would be if you rolled and tied and not used foil.

    Steve

    Steve 

    Caledon, ON

     

  • I followed the recipe word for word, but you're right I bet it would be a lot better raised direct.

    Doug
  • It's on page 130 of Raichlens "The Barbecue Bible".

    Doug
  • Like I told Steve, you guys are right, next time raised direct.

    Doug
  • Thanks ..gotta try that one.
    FB.SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • That sounds like a good plan
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • FrankCFrankC Posts: 414
    Hey Doug, did you make the chimichurri sauce that SR suggests to go along with it?

    If not, you missed the best part!

    fc ;)
  • I didn't but I will...

    Doug
  • Try the version in "How to Grill". Maybe better. Skip the foil part, tie with butcher string, and go like this. This way you don't have to turn it, it just roasts in-directly over the Plate Setter.

    This was my first one, it was a little sloppy - see the stuffing sticking out? But The Cook gets to eat that part!

    I used Louisiana Hot Links for the sausage. Check how the bacon gets embedded on the outside.

    NOTE:
    When I made my 2nd one, I forgot to add vinegar inside - and it just wasn't right. Gotta havea little acid in there to make it savory. But they's all been good!

    I also made one of these with a pork loin.

    Here's the flank steak version:

    89a1a3d6.jpg



    Then slice:


    b05804ce.jpg


    Then serve. Sorry, the side slaw isn't on this picture:


    113a9c54.jpg
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