For the meat you should use:
- Skirt Steak - one large piece
- 2 x Chicken breast flattened
- 1 x Ham Steak (pre cooked)
However, nature wasn't kind to me and all I found was
- Skirt steak strips - I put them together to make one.
- 2 x Chicken Beasts flattened
- 2 x Gammon Steak
So, with my recipe taking on a UK edge I started by using my new meat tenderiser to go through and iron out the skirt steak.
I then marinaded over night in a mix of onion, garlic, salt, olive oil and soy source. (I did the same with the flattened breasts of chicken)
Next day I pulled them out and layers them to try and make on piece (this was not easy I recommend using on piece!!!
Then, quickly flash grilled the chicken and the gammon to pre cook them.
Once half cooked, I started the build!
Apologies for the lack of 'rolled' pic I was busy rolling and attaching butcher string! I then say it in the fridge for an hour to take shape.
Next I got the egg to 225F in indirect mode. Added some apple chips and added the Barnyard Roast! I splashed beer in through the top occasionally and after 2 hours it hit 135f internally on the gammon (remember chicken was semi cooked).
And it was done! To perfection! Skirt steak medium rare and as tender as you like, the mix of flavours delightful!
Have a go AW! You know you want to!
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