Kent wrote:
>
> "D. Winsor" > wrote in message
> ...
> >I cut really thin slices of sirloin, 1/4 to 1/8 inch thick, sprinkled some
> > coarse salt and Montreal Steak Spice on the pieces and then spread bacon
> > flat on them before I rolled up. Most of the rolls were two or two and a
> > half inches long. I grilled the sirloin wrapped bacon fast and furious on
> > a
> > high heat. It didn't flare a whole lot and was absolutely delicious.
> > This
> > is apparently a French Canadian thing a friend told me about. The beef
> > should be thinner if possible.
> >
> > *Note to self*
> > Find more friends like that.
> >
> >
> How do you deal with the fat on the bacon on the inside of the "roll up".
> It's hard
> to imagine that all of the fat would be rendered.
> Kent

I find bacon fat responds well to ingestion.

Cam