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[hughver]

In his post regarding Beef Wellington, Bentley mentioned the difficulty with trussing. Rather than hijack his topic, I thought that a new topic was in order. Truth be told, almost all of the large meats that we grill would benefit from trussing, it evens out temperature distribution, slices better and surly makes for better presentation. I am very truss challenged,  I've read articles and watched numerous videos but still cannot get the hang of it. Does anyone have a easy sure fire method of trussing for dummys? Does the type of twine make a difference? Anyone know of a commercial trussing device? 

[Th3Batman86]

I second this post! Every time I try and do it I end up watching a few different YouTube videos and butchering my way though it. I know it is something I need to practice but never get around to until I want to truss something. I don't really bother trussing say prime rib, but I do like to shape the boneless butts I get sometimes as they are flabby where the bone was removed.

[dk117]

I'll be trussing my rib roast tomorrow.   I saw a video I intend on trying.  Doubling the twine, twisting and at that point, tighten and tie. 

I suspect the kind of twine, butcher twine on amazon, and then getting a proper grip for tightening are the tricks.   about 54 hours from now I'll be able to add more 

[Darwin]

I have used trussing needles many years ago, but I no longer like the idea of sewing meat.  Amazon has Wusthof - 7" Trussing Needle for $8.  I always use cotton butchers twine.  They also have the things to keep stuffing in the turkey but I have never used those.  Maybe a butchers culinary text book might be helpful.  There are a few examples in the Scott Rea Project videos on YouTube.

[Bentley]

The folks who can do it continuously, where it is not take a piece of butchers twine and wrap around it tie and cut like me.  It is the ones who can loop, tighten and move to next loop, that is the way I want to learn how to do it.  It always looks so easy.

Trussing

[dk117]

yeah I'm never going to be able to do that.   In my excitement I premade my wet rub last night.  Montreal Seasoning, Truffle Oil, Rosemary, Olive Oil, Garlic.  Very potent stuff.  So this morning I get my hands in there and start applying the rub only to realize had I not trussed the rib roast.  (somewhere in my mind I knew I wanted the bottom of the roast between the ribs to be rubbed and my sequencing just didn't work.)  Along comes my trusty sous chef (Lauren, age 13).  She cut the butcher twine for me and all was well, but as far as trussing skills this was not it, very messy.

I am happy that I got the circular look I was seeking.  2 bone, 5.5 lbs.  Ready for tomorrow. 

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