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Me being Me

post #1 of 9
Thread Starter 

well as you guys can probably tell from past cook posts that when it comes to cooking I am an outside the box type of guy lol. I like to live  out on the edge of somewhere between hanging on for dear life and falling off to my death. The kid is off to college and its just the two of us here now so here is what I have going on for this weekend.



I'm going to get crazy lol. The store had top round for 1.99 a pound so I am going with that. Im going to pound and tenderized it then inject it with creole butter then rub one with smokey apple wood and the other with a sweet and smokey blend from grill mates.Then I'm going stuffed them with bacon and horseradish cheese.

Plastic Wrapped and toss in the fridge for a 2-3 days. I will probably smoke as always with maple and cherry but add a little mesquite or hickory chips along the way just because I can lol.



Pics to follow

post #2 of 9

Oh, I am so in for this one!

post #3 of 9

I'm in too!



post #4 of 9
Thread Starter 

little bit of prep going down lol






post #5 of 9

Looks like a good seat here and good company I,m in


post #6 of 9
Thread Starter 

steaks are kinda thin for stuffing (so i chose to not beat them up with a tenderizer lol)  but it will be a fairly short (prob 2-3 hours)cook because we like it on the rare side and its thin so I dont want it all oozing out the sides lol .i will toothpick and or tie it closed the best i can.

post #7 of 9
Thread Starter 

ok folks im well into the cook today instead of tomorrow because the kid is home from college and has to leave at a decent time tomorrow. Which also brought me to a fork in the road with my original plans because she dont like horseradish so i set out for the store early to come up with something else neat and kinda strange but keep it somewhat normal for the others.



So I got some crab legs then cooked and kind shredded them and added it to a mixture of Parmesan/Asiago and Romano shredded cheese. I then pulled the meat off the smoker long enough to cut open the meat and stuff it with my crab/cheese mixture and in the mean time i put on some bacon wrapped sirloin strips. I was worried about stuffing the meat to soon and having it ooze all out so i used stiffer shredded cheeses and put bacon over the sides to hopefully prevent it from running out to much or at all. i was out of toothpicks so i used some metal skewers i had and they were long but once on the cooker i pushed though farther so i could close the lid.













post #8 of 9
Thread Starter 

we are going to have salad and roasted  garlic sweet potato fries with it  and i might add some butternut squash to the menu lol so we shall see how it goes

post #9 of 9
Thread Starter 

so skipped out on the salad lol i got lazy and the fries were regular not sweet potato but were still very good. it was all delicious. it was wrapped in foil and towels and rested in the cooler for 2 hours and 45 minutes then cut and down the hatch and into my belly lol.








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