I have been wondering about this since Christmas. I figure if I ask Rummm and other members I might get a good idea on how to do one of these up.
Before Christmas I was in my butcher shop and Chris was weighing a large meat sock with some meat in. To me it looked like beef stuffed in a large ham sock. I ask him what he was making up. He said every Christmas this old man comes in and orders this, thin sliced sirloin roll. I said how does he fix it and he said he had never ask.
It didn’t look like it was stuffed in tight, just filled good. I didn’t see the weight but saw the price after he got it wrapped in butcher paper, $85. He said the old man has been buying one for years and every year he thinks it should be his last but he shows up again. I wish he had asked how he cooked it.
My thoughts on it were that it would need to cook in some liquid like au jus or you would dry it out. I suppose if done right you could do it on the smoker and come up with a range from med. well to rare to serve. Maybe he just does not have a slicer and done in good au jus it makes good sandwiches.
Any ideas are welcome! Don
