I was watching a PBS cooking show yesterday that inspired me to tweak a recipe that was centered around traditional italian bracciole, beef pounded out flat, filled with butter and parsley, then rolled, dipped in egg/flour wash, then pan fried.
I wanted to do something different on the WSM. So I picked up a rib eye roast at the market, (moment of inspiration, and that's all they had that would work) $$$, and proceeded to slice and pound it out flat.
Then I hatched a plan on the filling. Since I'm just my third week into the whole no carb diet, I wasn't concerned about the fat levels, so I was able to get rather creative. In the future, I would love to add a good bit of onion and green chiles. For one filling I mixed up an 8 oz block of cream cheese, about 6 oz of finely cubed extra sharp cheddar cheese, 4 cloves of garlic minced, 3 slices of crisp bacon, finely chopped, and a small handful of cilantro finely diced. A dash of kosher salt and a bit of white pepper (out of black) mixed all together in my stand mixer.
For the next version, I mixed up the same amount of cream cheese, two finely diced andouille sausages I had made from scratch and smoked over almond, a bit less garlic, since I knew the andouille would do most of the talking. And last to go in was 3 chipotles carefully de-seeded, and diced, along with a small handful of minced flat leaf parsley.
The result left me with two different fillings, slightly different in color, very different in taste.
Rolled, and brushed with some melted unsalted butter, and the remaining rendered bacon fat, served as a perfect glue to hold onto my light coating of spice rub that was my traditional spice rub kicked up a bit with some extra sage, and vietnamese cinnamon. Into the fridge they went for the night to set up and chill.
Setting up my WSM, using 3 small blocks of white oak, they went on at 1:30. Temps held steady at 265, and I kicked it up to 300, which I now regret because some of them leaked out the filling a bit.
Done less than 3 hours later, rested.
And on the plate ready to eat.
The rib eye roast made 9 good size pieces to use, along with leaving me a good inch and a half steak to pan sear in the rendered fat, and finished in the broiler last night, for a quick easy and delicious meal. The small ribs went on as well, sprinkled with rub, and pulled at the same time.
All very dang tasty indeed. Allowed to cool a bit and sliced into approx. 3/4 inch pieces, I think these will make some great appetizers in the future.
I wanted to do something different on the WSM. So I picked up a rib eye roast at the market, (moment of inspiration, and that's all they had that would work) $$$, and proceeded to slice and pound it out flat.
Then I hatched a plan on the filling. Since I'm just my third week into the whole no carb diet, I wasn't concerned about the fat levels, so I was able to get rather creative. In the future, I would love to add a good bit of onion and green chiles. For one filling I mixed up an 8 oz block of cream cheese, about 6 oz of finely cubed extra sharp cheddar cheese, 4 cloves of garlic minced, 3 slices of crisp bacon, finely chopped, and a small handful of cilantro finely diced. A dash of kosher salt and a bit of white pepper (out of black) mixed all together in my stand mixer.
For the next version, I mixed up the same amount of cream cheese, two finely diced andouille sausages I had made from scratch and smoked over almond, a bit less garlic, since I knew the andouille would do most of the talking. And last to go in was 3 chipotles carefully de-seeded, and diced, along with a small handful of minced flat leaf parsley.
The result left me with two different fillings, slightly different in color, very different in taste.
Rolled, and brushed with some melted unsalted butter, and the remaining rendered bacon fat, served as a perfect glue to hold onto my light coating of spice rub that was my traditional spice rub kicked up a bit with some extra sage, and vietnamese cinnamon. Into the fridge they went for the night to set up and chill.
Setting up my WSM, using 3 small blocks of white oak, they went on at 1:30. Temps held steady at 265, and I kicked it up to 300, which I now regret because some of them leaked out the filling a bit.
Done less than 3 hours later, rested.
And on the plate ready to eat.
The rib eye roast made 9 good size pieces to use, along with leaving me a good inch and a half steak to pan sear in the rendered fat, and finished in the broiler last night, for a quick easy and delicious meal. The small ribs went on as well, sprinkled with rub, and pulled at the same time.
All very dang tasty indeed. Allowed to cool a bit and sliced into approx. 3/4 inch pieces, I think these will make some great appetizers in the future.
