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Beef rollup

ted
ted Posts: 51
edited November -0001 in EggHead Forum
I recently purchased a beef roast and sort of spiral-cut it so that it would lay out flat. I then placed on the beef some sun-dried tomatoes, pablano peppers, red bell peppers and a big handful of spinach. I rolled it all back up and tied it off before cooking on the egg. Here are the results before and after slicing. Incredibly good stuff. [p]roastwrap.jpg[p]cutroastwrap.jpg

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Comments

  • Unknown
    Unknown
    ted,
    Well done, dude! Looks scrumptious.
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  • Nessmuk
    Nessmuk Posts: 251
    ted,
    Your product is similar to a German Rouladen (sp). The Argentines have a variation of it.[p]Here in Metro Kansas City, we have a German lady (Werner's German & Scandavian Foods) make them for us. They are about the size of a large hotdog to include the bun. Guests love them. I cook 10 for appetizers.[p][p]
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  • Unknown
    Unknown
    ted,
    Dude,.....that is a great pic! Where is a fork and knife when you need one!!
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
    the German version is easy to do:
    thin cut beef, smeared with dijon mustard, bacon placed on mustard, sour pickle placed on that. Roll up & tie with string or use tooth picks
    slow smoke at 250F indirect while sitting in a slightly greased pan (to keep the juices for pouring over the finished roladen) cook till internal temp reaches 170F
    serve sliced with mashed potato & a Becks beer
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  • ted
    ted Posts: 51
    This was considerably larger than a hotdog. That is about 2.5 lbs of beef, a whole pablano and a whole red bell pepper.
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  • hayhonker
    hayhonker Posts: 576
    ted,
    Wonderful pictures! Did you season with anything? What was the cut of beef? I'd like to try making one of those this weekend to go along with Mad Max's rolled flank. Thanks.
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  • ted
    ted Posts: 51
    The cut of beef was simply "beef roast". It was cheap at 3.49 per pound. Seasoning was salt, pepper, a pinch of thyme and some minced garlic. I mixed all that into the sun-dried tomatoes before spreading it on. Also, the sun-dried tomatoes were in olive oil when I got them. So, that certainly added some moisture and flavor. I recommend using that type or making sure that you re-hydrate the tomatoes well so they arent too chewy.

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