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I decided to put myself at the mercy of my fellow gurus for the April Fusion Challenge. @ckreef suggested I do a veggie stuffed protein and challenged me to use my Blackstone Pizza Oven to cook the protein without drying it out.  And @Scott Roberts wanted to see the Mini BGE in action.  So I fused those two ideas together and did a Beef Roulade with my Mini BGE and Blackstone.  The Weber Summit Gasser makes a brief cameo appearance. And I added my own twist by doing the cook both ways - one with kamado roasted veggies and Blackstone cooked protein and the other with Blackstone roasted veggies and kamado cooked protein.

 

Started off by butterflying and pounding out a couple of nice strip loins.  Should have got them thinner.  My first time doing this - lesson learned.  Seasoned these with SPG and marinated in some balsamic vinaigrette.

 

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Then I was off to roasting veggies.

 

The Mini BGE in all her glory.... 

 

 

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Doing a mighty fine job with the veggies - these had a bit of a balsamic vinaigrette marinade as well. 

 

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Next up, a little Blackstone actin for my other set of veggies.  It was cold and windy.  Had to adjust the orientation of the Blackstone on the deck as it wasn't heating up very well taking the direct hit of cold wind.

 

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Not too shabby....

 

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Time to wilt some spinach - really had no idea how to make this happen on the Blackstone or the mini.... so let the gasser have her moment to shine.  Also stretched the legs on my new ButterPat Estee. And some of my neighbors are probably wondering why they have spinach in their yards.... did I mention it was windy?

 

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Decided to make some bread to go with dinner.  Had a fantasy of parchment paper keeping my stone clean if any grease from the cheese topping dripped off.  That dream went up in flames the moment the bread hit the Blackstone.  Thankfully the bread itself didn't fair too bad.  Just a little dark on the very edges in spots.  

 

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Now on to assembling the roulades.  Also something I had never done before.  And I'm not going to lie, this was not pretty so we're just going to zoom past this part.  Here's what it looked like before a little fresh mozzarella pearls and Asiago & parmesan.  It went downhill after this.  I'm definitely no seamstress as far as attempting to tie these up.  

 

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Onto the Blackstone with the one containing the kamado roasted veggies.

 

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Got some decent color on it.  But I was worried about it being dry at this point....  had @ckreef duped me?  Was I doomed to have a dry beef roulade?

 

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And then onto more familiar territory with the roulade stuffed with Blackstone roasted veggies on the Mini BGE.

 

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Top cuts are the Blackstone roasted roulade.  Bottom cuts are the kamado roasted roulade.  You can tell the difference, but not as much as I expected.  

 

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Forgot to take a picture of my plate (it was magnificent I assure you), but manage to snap a pic of Mr.. KK's plate.

 

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And the final verdict?  There wasn't a huge difference in the two roulades.  I would give the nod to the kamado roasted one, but the Blackstone roasted one was really good as well and really the only part that was a bit on the dry side were the very ends.  The inner portions were equally as good as the one from the kamado.  It was a fun challenge and I wouldn't have busted out the mini without the suggestion.  It's where I got my kamado start and it brings back good memories to cook on it.   Thanks for playing my game @ckreef  and @Scott Roberts!  :)

 

 

 

 

 

 

 

 

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Nice looking cook KK. Your roasted veggies layed out on the strip steak in that one picture looks awesome. If you could box that up in a Chinese take-out container and airlift that to me I would gladly sample it.

My wife is from South America and she makes Matambre quite frequently which looks very much like your cook but uses Flank Steak or Skirt steak mostly.  However every now and then Flap Meat (NAMP 185A) shows up around here. Cheaper than either Flank or Skirt steak and I think tastes better. Plus its cut to the proper thickness requiring no knife skills.  Most folks say cook flap meat super hot and fast...I have kind of debunked that with two of the grills I have in my herd grilling it at 350 degrees. I have cooked it both ways with success and the meat tastes different each way.

Once again nice looking cook. BTW you have pretty darn good camera skills also.

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On 4/30/2019 at 5:39 AM, ckreef said:

Fantastic cook. I like how you did it two ways in reverse. You really stepped up to the challenge. 

 

 

On 4/30/2019 at 7:51 AM, deck said:

Great write up as always! Looks very tasty and sounds fancy. Going to have to try this one. 

 

On 5/1/2019 at 12:12 PM, Ron5850 said:

I really like this cook KK. Would have loved to been on the taste test team. As always wonderful job.

 

Thank you!  Even though I was terribly distracted with work, I wanted to deliver on my challenge cook. 

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On 5/1/2019 at 7:05 PM, Vanole said:

Nice looking cook KK. Your roasted veggies layed out on the strip steak in that one picture looks awesome. If you could box that up in a Chinese take-out container and airlift that to me I would gladly sample it.

My wife is from South America and she makes Matambre quite frequently which looks very much like your cook but uses Flank Steak or Skirt steak mostly.  However every now and then Flap Meat (NAMP 185A) shows up around here. Cheaper than either Flank or Skirt steak and I think tastes better. Plus its cut to the proper thickness requiring no knife skills.  Most folks say cook flap meat super hot and fast...I have kind of debunked that with two of the grills I have in my herd grilling it at 350 degrees. I have cooked it both ways with success and the meat tastes different each way.

Once again nice looking cook. BTW you have pretty darn good camera skills also.

 

Thanks! 

 

Sounds like you eat well at your house on the regular!  Kudos to your wife for her cooking style.  I think I’ll take a cue from that. :)

 

 

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