This is the Armadillo Roll roulade variant—a tight, trussed cylinder that slices into perfect rounds. The cheese-and-herb core stays intact (payload integrity), and the exterior picks up a deep mahogany sheen. Use a gentle fruit wood, roll cleanly, and tie every 1.5–2 inches for repeatable results.
Ingredients
- 2–2.5 lb beef for roulade (butterflied top round, sirloin tip, or flank)
- 8 oz goat cheese + 3 oz cream cheese, softened
- 1/2 cup chopped basil
- 1/2 cup finely diced roasted red pepper
- 1 tsp garlic powder • 1 tsp kosher salt • 1/2 tsp black pepper
- Olive oil, butcher’s twine, optional thin glaze
Method
- Prep beef: Butterfly then pound to ~1/2" even thickness; square edges.
- Make filling: Mix goat + cream cheese, basil, red pepper, garlic powder, 1/2 tsp salt, and black pepper.
- Assemble: Brush beef with oil; season with remaining salt. Spread filling, leaving 1" margin on the far edge.
- Roll & truss: Roll up tightly; tie with twine every 1.5–2" to secure.
- Smoke: 250–275°F with apple/cherry until 125–130°F internal for medium-rare (or to preference). Optional glaze in last 10 min.
- Rest & slice: Rest 10–15 min. Snip twine. Slice into 1" rounds; serve hot or warm.
Author: Brian S. Chaplow