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Sirlion + bacon = if it's wrong, I don't want to be right...

 
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Sat Jul 23 05 1:22 am    Post subject: Sirlion + bacon = if it's wrong, I don't want to be right... Reply with quote

1. D. Winsor Jul 12, 9:11 pm
Newsgroups: alt.food.barbecue
From: "D. Winsor" <dewin...@s--t.dum> - Find messages by this author
Date: Wed, 13 Jul 2005 01:11:40 GMT
Local: Tues,Jul 12 2005 9:11 pm
Subject: A twist on bacon wrapped...

I cut really thin slices of sirloin, 1/4 to 1/8 inch thick, sprinkled some
coarse salt and Montreal Steak Spice on the pieces and then spread bacon
flat on them before I rolled up. Most of the rolls were two or two and a
half inches long. I grilled the sirloin wrapped bacon fast and furious on a
high heat. It didn't flare a whole lot and was absolutely delicious. This
is apparently a French Canadian thing a friend told me about. The beef
should be thinner if possible.


*Note to self*
Find more friends like that.


I just saw this on the Google BBQ newsgroup, it sounds worth trying so I thought I'd share.
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Steve-O
BBQ Pro


Joined: 31 May 2005
Posts: 747
Location: Dallas, TX

PostPosted: Sat Jul 23 05 1:39 am    Post subject: Reply with quote

So you put the bacon on a flat piece of sirloin, then roll the sirloin so the that the bacon is on the inside?

Then to serve it you slice off circles of steak and bacon? Doesn't seem like the bacon would get cooked.

I"m thinking if your sear the "rolled" steak, then smoke it for an hour or two might be a nice twist.
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- Robb Walsh "Legends of Texas Barbeque Cookbook"
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Sat Jul 23 05 1:49 am    Post subject: Reply with quote

The way I read it, you would slice the sirloin like you would slice meat for beef jerky - in thin strips. Then lay it on a piece of bacon (after seasoning) and roll it up. It would be the size of a golf ball.
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Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Sun Jul 24 05 12:40 pm    Post subject: Reply with quote

Jim that sounds goood....will have to try that.
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Fri Jul 29 05 7:40 am    Post subject: Reply with quote

Sounds like a variation of a roulade...

I have done something similar with pounded out veal and that Italian bacon (panchetta I think its called), spinach, garlic and feta cheese. Roll it all up and truss the meat. That is some good eats.
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