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Qview: Smoked Chuckie Roll w/asparagus,roasted n marinated veggies

post #1 of 8
Thread Starter 
Last night I just had to smoke something after checking out cajonsmokes pictures.

So I stopped at the local market, got a 1 1/2-2 lb chuck steak, fresh asparagus, roasted marinated red bell peppers, tomatoes, mushrooms, some cheese and got busy. It was late around 8:00 pm. so just got the veggies already roasted and marinated, on any given day I'll do these my self but worked great in a pinch. A few pics not so clear but here goes.

Here's the ingredients.

Pounded the chuckie to 1/8"

Seasoned with my mixture of spices, layed down some cleaned asparagus

Then some roasted and marinated red bell peppers

Top of that goes the roasted and marinated tomatoes

Then the marinated mushrooms

smotherd on some mozzarella and parmessan cheese

Rolled it all up, then rolled on some bacon

I then rolled it in some plastic wrap to get it nice and tight

While prepping the chuckie I got the smoker going, nice, got the propane smoker up to temps in 1/2 hour, set it to 220, on goes the chuckie I also had a water pan under the chuckie for some moisture

Got to enjoy the TBS and the view of Las Vegas from my back yard

2 1/2 hours and this baby was done, I pulled it out at 150

Boy was I surprised how juicy this turned out. the marinated veggies just exploded with flavor, it basically was marinated in italian style dressing, some vinegar, water, herbs, garlic etc. but that combo was great, you got the smokey bacon and beef with some cheese action and the veggies added a good juicy flavor burst, really nice.

Enjoyed a nice dinner, alittle late but I was on a mission to do smoke something for dinner. I put the chuckie roll in the smoker at 8:45 and pulled it out at 11:15, Thanks for checking it out.

post #2 of 8
Looks good and something I haven't seen yet PDT_Armataz_01_37.gif
post #3 of 8
FYI fatties are the first step into this fancy french creation here, a roulade.


Congrats my friend, you just made some fine French - American BBQ fusion food!

Nice skills!
post #4 of 8
Nice just Maui...That is a fine looking roll. Pass me some...
post #5 of 8
WOW is all I can say abiut this one. Like herky called it a Roulade I have heard the name But didnt know exactly what it was. So now I do know what it is and how to make one and that I will for sure. It looks awesome with the fresh vegis and we love them around here. Definetly points.giffor the whole thing. Now I will see of I can pull it off very soon. Thanks Maui smokes
post #6 of 8
Thread Starter 
I cheated, been a chef for 20 years since age 14, now it's a hobby as I do property management now. Pounding meat flat is a French term called Piarde (if spelled it right) or I like to call it a giant scallapini. My spin on this will be to make some fresh mousse either a seafood or chicken, nice and light, w/green peppercorns, brandy, egg whites and cream etc. so it forms a fresh light sausage so to speak and use a nice cut of meat so it cuts like butter and the mouse stuffing will be oh so light. Wrapping the fattie is like making patte and turrines, we would line the molds with bacon and fill it with a sausage like mixture called a mousse, line in some veggies or what ever you wanted and cover it all with the bacon "It's a Fattie" so I'm starting to get my juices flowing on these and see what I can come up with next. Stay tuned..... oh yah a stuffed duck or chicken with some light sausage or mousse is a ballentine, I might have to do one up for the SMF, that smoked, man I'm drooling already and thinking about it, so I'll see what I can do in a little bit. Stay tuned...
post #7 of 8
Well it sure looks like something new was added to the list!
Great job and points for one hell of a great smoke.
post #8 of 8
Looks Great...
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