More Insanity? Skirt Steak Roll Up W Cheese, Bacon, & Asparagus (W / Pics)

[HalfSmoked]

Awesome idea and a great looking meal. I'll eat bear's share of mac.

Warren

 

[EaOutlaw1969]

Bravo, what creativity and braveness with the choice of meat. I am glad it came out good. It looks simply delicious.

 

[crazymoon]

Robert, You really nailed it on that one! Awesome job.

 

[dave17a]

That looks great! can't wait till asparagus is up this spring to try this one out!
Like!

 

[Brokenhandle]

Another great looking meal Robert! I'll take a dose of that insanity anytime! My carousel still don't work all the time but after seeing the pics I went searching for it and glad I did.

Ryan

 

[tx smoker]

Really nice. Got to try this one.

Thanks Hawg!! It's certainly worth trying. Simple to do and simple ingredients but they combine for a great meal

Man that looks fantastic!! I have to try something like that. You hit some our favorite things with beef, asparagus, bacon AND cheese. I mean damn that has to be good.

Appreciate it. Yes, it was REALLY good. I was very happy with the outcome of this one....and will be doing it again. Wait till you see what I'm cooking this evening....assuming it comes out as planned

Robert

 

[tx smoker]

That looks great! can't wait till asparagus is up this spring to try this one out!
Like!

Thank you Dave...at least I assume it's Dave we love our asparagus around here and it's a regular item on the menu

Another great looking meal Robert! I'll take a dose of that insanity anytime! My carousel still don't work all the time but after seeing the pics I went searching for it and glad I did.

Ryan

Appreciate the kind words Ryan. i'm still looking for something from you insofar as Q-View goes. Let's get some food going and some pics out there for us to drool over.

Robert

 

[tx smoker]

I literally just registered to say 'WOW'.

Been lurking a few days, got a new smoker (MES40 gen1) over the weekend and you've all been so helpful already. Cheers.

Wow...I am beyond words. I honestly don't know what to say except that I'm honored you found the post that inspiring. It sure was fun to cook. Welcome to the best BBQ forum on the planet!! This place is nothing short of amazing.

Robert

 

[Brokenhandle]

Will do Robert, actually have them on my phone and totally spaced it off with getting ready for our snowstorm, and working on income taxes for next weeks pre tax appointment

Ryan

 

[tx smoker]

Awesome idea and a great looking meal. I'll eat bear's share of mac.

Warren

Hee hee hee....thanks for the kind words and I bet Bear would be more than happy to let you have his share of the mac & cheese....except that we ate it all

Bravo, what creativity and braveness with the choice of meat. I am glad it came out good. It looks simply delicious.

The kind words are very much appreciated. It was creative I guess just because it's different but it was still a very simple meal to put together. I admit that the presentation far surpassed what I was expecting, but I'm ok with that. I had no intention of posting it until I sliced it....then it was like WOW!! I need to share this one.

Robert

 

[tx smoker]

Robert, You really nailed it on that one! Awesome job.

Thanks Crazy. Truth be told, this one vastly exceeded my expectations. I kinda knew it'd taste good just based on the ingredients but was completely blown away by the presentation.Even Tracy said wow...that looks fantastic. She usually comments on the flavor of a meal but rarely does she say anything about the appearance.

Robert

 

[schlotz]

Excellent write up Robert! Great looking meal. Can you provide a bit more info? Smoked at what temp? Beef rub used? I read it was in the smoker for 30-45 min?

Matt

 

[tx smoker]

Can you provide a bit more info? Smoked at what temp?

The controller was set at 375 so temp at the grate was running about 350

Beef rub used?

My own. It's a rub I put together a couple months ago for some insanely huge beef Dino ribs I was going to be cooking in the next couple of days

I read it was in the smoker for 30-45 min?

Yes, that's an approximate. I really don't pay much attention to time, I just monitor the IT and pull it when it's where I want it to be.

Robert

 

[tx smoker]

Did you probe it for final IT? If not what size was the skirt steak and how long of a cook at what temp

Somehow I managed to miss this. My apologies. The skirt steak was 1# total weight but long, skinny, and this cut. I used my instant read thermometer ad pulled the roll up at an IT of 130. Residual heat took it to about 132 hence the perfect medium rare center. I wan the Rec Tec at a temp of 375 on the controller so it was actually about 350 at the grate and took somewhere around 45 minutes t cook.

Need to pay closer attention,
Robert

 

[schlotz]

Thanks Robert. Would think trying to get a good IT could be iffy given it being rolled and where the probe tip was placed. What IT did you shoot for?

Edit, we must have been typing at the same time. Thanks again

 

[tx smoker]

What IT did you shoot for?

See response above yours. I pulled it at an IT of 130 and residual heat took it to about 132. Temp in the center is temp in the center, regardless if you're probing meat, cheese, or asparagus. 132 is perfect temp for medium rare, which is exactly what I got. The outside was medium but that's ok and it's understandable based on the configuration of what is being cooked.

Robert

 

[tx smoker]

Edit, we must have been typing at the same time. Thanks again

Yep, that happens What also happens sometimes is that I overlook a question somebody has asked and neglect answering it. I'm just thrilled that you found this interesting enough to want to get it dialed in, hopefully with the intention of making it. There could be no honor higher than that. If you decide to make it, please let me know. Oh....here is the recipe for my beef rub just in case:

3 T Montreal steak seasoning ground in a spice grinder
2 t Garlic powder
2 t Chili powder
1 ½ t Smoked Spanish paprika
1 t Black pepper
½ t Guajaillo pepper
1 t Ancho pepper
½ t Arbol pepper
¾ t Cayenne
1 ½ t Sugar
1 t salt
1 t Onion powder
1 ½ t Beef bouillon

There have been a number of people that have made this, used it, and found it quite good. My only recommendation is don't be bashful with it. The flavor it imparts is very, very good but it's somewhat subtle in small doses. Don't be afraid to get aggressive with it.

Robert

 

[schlotz]

Thanks Robert!

 

[HalfSmoked]

Dang my luck a day or 2 late. Oh well maybe the next time.

Warren

 

[Hennessy]

Fantastic! I've got to try this. I've never had much luck with skirt steak being tender unless I marinated it for awhile. Very creative, and I can't wait to try it.