Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Smokin Don on February 06, 2014, 12:05:59 PM
-
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
-
That is a new one on me :( Of course different parts of the country have their own customs and names.
However, a Google search did turn up this recipe
http://www.bbcgoodfood.com/recipes/2558/roast-sirloin-of-beef (http://www.bbcgoodfood.com/recipes/2558/roast-sirloin-of-beef)
I did notice that one of grocery stores had a Top Round roast in a netting the other day. Probably because the "butcher" (I use that term lightly) didn't know how to tie a butchers knot :D
-
We're gonna have to hire a Meat Detective 8)
-
Ask the butcher if he season or stuffs it, or if it is just sliced thin and bundled into netting.
Sent from my iPad using Tapatalk
-
Ask the butcher if he season or stuffs it, or if it is just sliced thin and bundled into netting.
Sent from my iPad using Tapatalk
It's just sliced thin and stuffed no seasoning. Don
-
Don, that sounds like a "Beef Roulad." Been a while since we've done one. You can stuff it with pretty much anything you like.
Search for "Beef Roulad" and you'll find lots of recipes. Spinach, onion, bread crumbs & cream cheese makes a good stuffing.
-
Don, that sounds like a "Beef Roulad." Been a while since we've done one. You can stuff it with pretty much anything you like.
Search for "Beef Roulad" and you'll find lots of recipes. Spinach, onion, bread crumbs & cream cheese makes a good stuffing.
Cliff this had nothing but meat in it, pieces of thin sliced sirloin, single serving size stuffed into a meat sock, about 8 in. diameter & 2 ft. long. I searched the net and could find nothing that looked like it. I should say a meat net, searched google for meat sock and it had no idea. Don
-
Ahhh, OK. When you said "stuffed" above I thought you meant with a stuffing of some sort. I can't recall ever seeing one of those either. Now you've got my curiosity going! :)
Either way, now you've got me wanting to do a beef roulad.