Al Capone Roast


 
Timothy Hoffman

Timothy Hoffman

TVWBB All-Star
I have been wanting to make this bad boy for quite a while. The weather was so nice today so why not.

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First I had to get out the big hammer and go Mid-Evil on the 1.5# flank steak.

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Next up some chopped Baby Bella shrooms and good Spanish olives.

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A layer of fine shaved Prosciutto to cover that up. Then I got carried away and forgot to take pictures. After the prosciutto I added a layer of mortadella (ok it was garlic bologna, very similar.) Finished with a layer of fresh whole milk mozzarella. Then truss and sprinkle with garlic powder and Italian seasoning.

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It was pretty windy so even at 45 deg I need a wind break to maintain the 350deg cook temp.

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Grill shot with tatters.

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Plated money shot. Good light is hard this time of year.

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I will be making this one again. Changes will be fresh garlic, and add in some chopped Peperoncini. Also go with a 2+# flank steak.
 
Looks great Tim! If you want an easier method than pounding it flat, I had good luck butterflying a flank for my Throwdown cook. Speaking of which, thanks for waiting until after December 31st to make this!
 
Heck of a cook Tim, everything looks great. Way to take advantage of the unseasonably warm weather.
 
Thanks for the kind words, every one.
Jon, the reason I pounded the flank was I had some aggression to take out.
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I went looking in both of my freezers for the nice thick 2 1/2# flank I bought last month to make this roast. It is nowhere to be found.
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So I had to drive 25 miles one way to get another. I would have butterflied it, but it was too thin.
This still turned out very good.
 
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