Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin Don on February 09, 2014, 01:37:21 AM
-
Feb 08 2014
This morning it was just 6 deg. F but was supposed to get to 20 deg. The sun came out and there was no wind; so it didn’t seem too cold; a good day to cook out.
I had wanted to try this for a long time; beef rouladen stacks done in a muffin pan. I have done a lot of chicken stacks in a muffin pan but never tried beef.
They were pretty simple to make. I crossed two slices of smoked beef bacon in three of the pan holes. A layer of thin eye of round dredged in flour, a slice of sweet onion, a dill pickle slice, another slice of the beef; then fold the bacon over and secure with a tooth pick.
I did up two sweet onions; the top sliced off, center cored, a little granulated beef bouillon, a pat of butter then sprinkle more bouillon over. I had just the right size to fit the muffin pan.
A side was some Bob Even’s loaded mashed potatoes and I made brown gravy from a Pioneer brand packet. I used to would never think of buying mashed potatoes but the older I get the more short cuts I take; especially for sides.
I did these at 275 deg.F grill level for 40 minutes. I took the stacks out of the muffin pan and on the grill for another 40 minutes at 350 deg. I served them with the onion, mashed potatoes and gravy. I had a Hoppin Helles too.
They had great taste but the beef was a little on the tuff side. Rouladens I think are best browned up then slow simmered in gravy. Chicken seems to be more suited to muffin pan stacks. I had to try this though and it did taste good.
Onions
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2081099_zps9d2eec97.jpg)
Beef, I did pound out some after the photo
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2081100_zps4beb124a.jpg)
Making the stacks
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2081101_zps59224139.jpg)
Ready for the smoker
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2081103_zpsfd0d42c8.jpg)
After 40 min. and then took out of the pan to brown up
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2081105_zpsae43ed99.jpg)
All done
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2081106_zps007adacd.jpg)
My supper
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2081109_zpse8d5fe9b.jpg)
Smokin Don
-
My goodness that looks delicious, Don - what was that you had on the bread? Looks almost like Camembert or brie
-
My goodness that looks delicious, Don - what was that you had on the bread? Looks almost like Camembert or brie
That was Kerrygold Irish butter Peter. I do like my butter! Don
-
That is one fine looking plate of goodness Don!
-
Great looking cook Don!
-
That is a fine looking meal buddy!
-
Great looking plate Don!
-
Don,
Since you told me you were making the rouladens in your PM yesterday, I have been waiting to see the results. They do look good. I wonder if using a Jaccard tenderizer would help with the beef before pounding them thin. Just a thought.
Art
-
I would eat that. (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/eat.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/eat.gif.html)
-
Looks excellent and tasty!
-
Looks excellent Don, nice work!
-
wow, looks super tasty.
-
My goodness that looks delicious, Don - what was that you had on the bread? Looks almost like Camembert or brie
That was Kerrygold Irish butter Peter. I do like my butter! Don
I'm with ya on the butter, just have to apply it without my wife looking :(
Really enjoyed the idea of this post. I can't remember if you have posted chicken done this way ::)
-
My goodness that looks delicious, Don - what was that you had on the bread? Looks almost like Camembert or brie
That was Kerrygold Irish butter Peter. I do like my butter! Don
I'm with ya on the butter, just have to apply it without my wife looking :(
Really enjoyed the idea of this post. I can't remember if you have posted chicken done this way ::)
CDN here is a link to one of my chicken stacks http://www.letstalkbbq.com/index.php?topic=3442.msg39888#msg39888
Don
-
That looks great, I'm gonna have to give this a try. I love anything Pioneer brand, worked security there a million years ago while going to school and the ladies in QC liked me so they fed me every night with whatever they were testing that day. I had no idea they had spread that far north.
-
My goodness that looks delicious, Don - what was that you had on the bread? Looks almost like Camembert or brie
That was Kerrygold Irish butter Peter. I do like my butter! Don
;D Same here, Don. The Kerrygoldis excellent, however I do like my French cheeses as well!
-
My goodness that looks delicious, Don - what was that you had on the bread? Looks almost like Camembert or brie
That was Kerrygold Irish butter Peter. I do like my butter! Don
I'm with ya on the butter, just have to apply it without my wife looking :(
Really enjoyed the idea of this post. I can't remember if you have posted chicken done this way ::)
CDN here is a link to one of my chicken stacks http://www.letstalkbbq.com/index.php?topic=3442.msg39888#msg39888
Don
Many Thanks Don. When I see this it reminds me of when they do the chicken for competition cooks.
-
Never saw those before,very interesting.
Another butter fan here too.