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Boykjo's Rolled steak and shrimp creole fattie throwdown

post #1 of 15
Thread Starter 

Ingredients:

 

 

 

1/2 cup finely diced onion

1/2 cup finely diced celery

1/2 cup finely diced green bell pepper

1/2 cup finely diced Jalapeno pepper

2 cloves garlic minced

3 tablespoons butter

2 tablespoons corn starch

1 (14.5 ounce) can diced tomatoes

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1 teaspoon hot sauce

1 1/2 lb peeled and devained shrimp chopped

1 flat Iron steak

2 pkgs Italian prosciutto

1 bag minute rice

1 dead blow hammer

 

In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, Jalapenos and garlic; cook until tender. (This smells really good)

 

 

 

Mix in cornstarch. Stir in diced tomatoes, Worcestershire sauce, chili powder, and hot sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.( try not to eat the shrimp creole so you will have some left for the fattie).

 

 

Hammer out the flat Iron steak so it is 3/16 inch thick and add half way cooked minute rice

 

 

Add the shrimp creole and roll

 

 

lay out the prosciutto and wrap the roll

 

 

In the smoker with some hickory and smoke to IT of 170

 

 

Love my RF offset

 

 

removed from the smoker

 

 

Sliced open

 

 

 

 

 

Congrats to the wieners and to all who participated.....I think this throw down was one of the best yet..... I actually won the grand prize and it tasted awesome............biggrin.gif.

 

Thanks for looking

 

Joe

 

 

 

 

 

 

 

post #2 of 15
That looks great drool.gif
post #3 of 15

Joe it looks awesome !!! Great job......

post #4 of 15

This is the one I really wanted to taste...well done!

post #5 of 15

That sir was at the top of my list of ones I wanted to taste

post #6 of 15

Very well done! This one caught my attention cause I make Shrimp Creole.

post #7 of 15

Joe, morning.... That creation was and is awesome.....  Congrats on the win....  241.png  ... Dave

post #8 of 15

Thanks for the behind the scenes.  It looked fantastic.  How did the prosciutto hold up in the smoker?  I was thinking of using some in a fatty application and was a little concerned it could dry out.  Was it thin cut?

post #9 of 15
Thread Starter 
Quote:
Originally Posted by WhtPlainsSmoker View Post

Thanks for the behind the scenes.  It looked fantastic.  How did the prosciutto hold up in the smoker?  I was thinking of using some in a fatty application and was a little concerned it could dry out.  Was it thin cut?


Yes it was thin cut and surprisingly it held up very well. I did a double layer of thin cut

post #10 of 15

Yep that one is a keeper for sure...

post #11 of 15
Looks great!!!!



~Martin
post #12 of 15

Now that looks good! Great job!

post #13 of 15

Yummie!!

post #14 of 15

man that looks and sounds great. cajun and anything with some spice gets my attention. in illinois i still think i was born in the wrong part of the country lol. should have been southwest or LA. thanks for sharing the recipe. enjoied looking at the fatties everyone made. hope more put theres up in time. just got mine on today. thanks.

post #15 of 15

Wow, that is really creative and looks great. The thing about fatties is I guess I'm learning your creativity is the only limit. Can't wait to try this one.

Scott

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