Yes, it worked for me this second time, but I added some soaked mequite chips.
The recipe calls for more than a few holes. One every inche or so means a pretty good patern. I used the instant read thermometer to poke the hols instead of a knife, so, since that makes a bigger hole than a thin knife would, that also might ecplain the almost dry taste as well as allowing some smoke to get in there.
In addition to the maple bacon on the outside, I added some prosciutto, cut thin, to the inside. The next time I might try some spieced parma ham, since it is a bit juicier.
I think watching it more closely and then also taking it off five degrees early will be my next step.
This recipe has a lot of potential since you put virtually anything in it. I would also consider using something spicier than kolbasa sausage.
Just curious, has anyone tried doing a matambre tied with butcher string instead of wrapped in foil? I'm thinking that bacon on the outside would keep things moist and a couple of skewers or more butcher string would keep stuff from falling out the ends.
I like vegetarians. Some of my favorite foods are vegetarians.
I too tried it after seeing it in the HTG book.... we love it. Guess since it has been a while since I done one (actually , looks like they will be on the to do list. I don't remember the temp them I pull it at, but since I like my beef medium, I tend to pull them a little earlier...