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I was looking through some stuff I did within the last 6 months or so and figured I'd post it since it's somewhat unique and very good. Since other palces can't seem to save data for others to enjoy, I figured I'd put it somewhere where others can use it and improve on it.
Did two things on the BGE then. First one is a Bracciole which I have never had before. Basically, it's a Flank steak beaten down and tenderized. Then, you put a layer of meatball meat in, followed by 3 hard boiled eggs. Roll it up and get to smokin.
I think it's traditionally done in an oven. I changed this up a bit as well. I marinaded the flank in a Jerk sauce for about 6 hours. I also used the same meat (lamb, pork and beef) recipe for the meatballs. I threw some rub in between the flank and meatballs as well.
Rolled and tied it up:
I used apple wood and mopped with apple juice each hour. Pulled the braccoile off when it hit 160 internal:
I sliced it andit was ready to go and very good:
BTW: here's the chuck that was next to it as an FYI:
Did two things on the BGE then. First one is a Bracciole which I have never had before. Basically, it's a Flank steak beaten down and tenderized. Then, you put a layer of meatball meat in, followed by 3 hard boiled eggs. Roll it up and get to smokin.
I think it's traditionally done in an oven. I changed this up a bit as well. I marinaded the flank in a Jerk sauce for about 6 hours. I also used the same meat (lamb, pork and beef) recipe for the meatballs. I threw some rub in between the flank and meatballs as well.
Rolled and tied it up:
I used apple wood and mopped with apple juice each hour. Pulled the braccoile off when it hit 160 internal:
I sliced it andit was ready to go and very good:
BTW: here's the chuck that was next to it as an FYI:
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