Testing, Round steak roll.

[Jon Solberg]

I cant go 7 days without a smoke, that makes one week. Thought I'd try something unusual. Round steak roll.

[Jerod Broussard]

Looks good, especially since I didn't have to tie it.

I did a 9+ pound butt yesterday. It got DEVOURED.

I split it at the membrane where they pull apart....turned out some sweet bark.

What is that diaper you have it sitting on?

[Jon Solberg]

What? Do you have an issue with recycling?

(thats the paper the Jacks Market wraps meat in)

[Jerod Broussard]

"depends" (pun alert) if it was no. 1 or no. 2....with respect to the recycling...

[Jon Solberg]

[jmeier64]

Looks to be off to a good start. Nice job on the tie up. What are you cooking on Jon, WSM? Very interested to see how it turns out

[Deuce]

Can't wait to see the finished product

[Jon Solberg]

Thanks fellas. I should have described a bit more at the start. Here's a bit of the method.

2 lbs round steak

Dry brine 3 hours. Its only 3/4" think so I figured I'm okay

Grabbed 3 TBS MD because it was handy, added 1 TSP cayenne powder

Oiled with no stick spray

WSM 18", water in, 225 degrees

4 oz hickory chips at start


Its actually sitting in a stall right now. I thought maybe that because of the layers of meat it wouldnt. Not to mention its only 2 lbs.

[Jerod Broussard]

Not to mention its only 2 lbs.

they learn early

[Jon Solberg]

I let the IT get to 180, the outer layer is pretty dead. I'm going to throw this in the food processor with some celery, onions and mayo and make some sandwich spread. In other words don't try this at home.





Only those who will risk going too far can possibly find out how far one can go.
T.S.Eliot

[David Parrish]

Only those who will risk going too far can possibly find out how far one can go.
T.S.Eliot

YEP. You don't know till you try

[Jon Solberg]

Its going to be awesome on a sandwich. [smiley in sunglasses]

[Jon Solberg]

[smarkley]

that was a good idea though... there has to be a way to do it

[Jon Solberg]

It lean, I think if I pulled it at 140 ish it may have worked. Taste was there just way over done.

[smarkley]

The reason I am curious is, I would like to try something like this I think... Might be fun to roll something up inside and wrap with bacon too. -- the temps would really change then, I suppose

[Jon Solberg]

I think if you rolled up bacon in there with something, wrapped it in bacon and took it to a safe bacon IT you'd have a winner.