Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: hikerman on May 28, 2016, 01:24:27 PM
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They are similar to rouladen or bracciole. German and Italian rolled meats that are stuffed.
I started out with 6 pieces of round steak which I ran over with the Jaccard to tenderize. Next i made a mustard-based marinade which the 6 cutlets sat in for a couple hours. While this was happening i made up an Italian parsley, garlic, EVOO, lemon juice, S& P sauce that was added inside each cutlet after marinading, then a bit of feta cheese before rolling up. Once rolled a good amount of Savor's Fine Swine & Bovine was put on, but then each got a wrap of bacon that got dusted with Super Pig. These went on the PK grill with a mix of lump and briquettes and a small piece of hickory. A loaf of take-n-bake was put in as well. When the beef rolls hit an IT of 140F they were pulled. Served with a fine salad and tater tots with Sriracha sauce. Theae turned out very tasty and very tender! Definitely a do again!
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They look good. Interesting, too. I could hammer a couple, along with a cold adult beverage.
Art
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Those look excellent, Thanks for sharing the recipe.
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Call them good is what I'd say. Great looking grub
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I could use a plate right now! Biding my time until I get a jambalaya cooked this afternoon.
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They look real good Gene!!! Don
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Looks excellent Gene! Something new to try with round steak! Bookmarked!
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Having eaten a lot of both braciole and rouladen, based on the stuffing I think it would fair to call it a BBQ Braciole, and I'm ready for one!
BD
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Been a long while since I've done a braciole. Looks excellent
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All I can add is WOW!!
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I would call them delicious!