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Rolled steak - I should've braised it.
Sort of a fail tonight. I had leftover ricotta cheese - I figured I'd mix it with some spinach, mushrooms, Parmesan, and eggs and stuff something with it. Went to the store and found some round steak. I butterflied it and pounded it out nice and flat. Then I rolled it with the said stuffing.
This was a bit of a made up recipe so I wasn't sure how long to cook it. I ended up putting it on indirect at 400 degrees. When it was about 140 internal I seared the outside. I cooked it more to be sure the egg in the stuffing was done. Outside was seasoned with some DP rub.
The flavors were good - it was just a bit dry. I should have known better than to roast a cut of meat with very little fat. Had I browned it and then braised it I'm sure it would have been much better. Oh well, live and learn.
Had I stuffed it differently I could have pulled it at a lower IT and that would have helped as well. I guess this was one of those cooks where I didn't think things through very well.
This was a bit of a made up recipe so I wasn't sure how long to cook it. I ended up putting it on indirect at 400 degrees. When it was about 140 internal I seared the outside. I cooked it more to be sure the egg in the stuffing was done. Outside was seasoned with some DP rub.
The flavors were good - it was just a bit dry. I should have known better than to roast a cut of meat with very little fat. Had I browned it and then braised it I'm sure it would have been much better. Oh well, live and learn.
Had I stuffed it differently I could have pulled it at a lower IT and that would have helped as well. I guess this was one of those cooks where I didn't think things through very well.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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I wish my "fails" looked that good. Regardless, thanks for posting so that we can learn.Stillwater, MN
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Looks great anyway. Without the egg I'm sure you could have grilled to the beef tempo you really prefer. Nothing wrong with experimenting... Next time will be better I'm sure!
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