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Old 10-25-2007, 07:52 AM   #31
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Old 10-25-2007, 07:59 AM   #32
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MLB, the message here is there are a lot of stuffing possibilities. Your imagination is the limiting factor.
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Old 10-25-2007, 08:29 AM   #33
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Yeah, i guess it comes down more to technique in the end.

So on my medium hot grill you'd say bout 5 minutes a side?

It should be oiled, and not basted right?

(if its stuffed)

charcoal grill btw
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Old 10-25-2007, 08:34 AM   #34
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Hard to give times when every grill is different. Use a thermometer. Shoot for 145F - 150 F for an internal temperature.
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Old 10-25-2007, 08:54 AM   #35
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MLB, try a stuffing with a mix of spinach sauteed with shallots and mixed with some feta cheese and a sprinkle of nutmeg. It's not a bulky filling for this smaller cut of meat and tastes great!
i second this, its outstanding and near identical to the stuffing i use when i make a rolled skirt steak
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Old 10-25-2007, 08:56 AM   #36
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rolled skirt steak....can you elaborate on that?
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Old 10-25-2007, 08:58 AM   #37
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I made braised pork tenderloins last night... extremely tender and easy to make:

cut the raw tenderloin into half inch medallions. dredge in flour/salt/pepper and shake off the excess. brown tenderloins on each side... 1-2 minutes in some oil. return all tenderloins to a deep frying pan and add 1 cup of apple cider. get a good simmer and cover for 15 minutes. came out great for me last night.

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Old 10-25-2007, 09:06 AM   #38
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rolled skirt steak....can you elaborate on that?

it is similar to any stuffed meat... skirt steak is long and thin. you spoon the mixture and spread it out on about 2/3 of the steak and roll it up (like a jelly roll) and then tie it with string to secure it. then after cooking you cut it into medallions.
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Old 10-25-2007, 09:10 AM   #39
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Pork tenderloin is a lean and tender cut. It works great as a substitute for veal. Slice medallions, pound to a cutlet. Bread it in a 50/50 mix of panko and grated parm and pan fry them.
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Old 10-25-2007, 09:15 AM   #40
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it is similar to any stuffed meat... skirt steak is long and thin. you spoon the mixture and spread it out on about 2/3 of the steak and roll it up (like a jelly roll) and then tie it with string to secure it. then after cooking you cut it into medallions.


The Above pretty much describes a roulade.
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