So, I found this recipe in my smoking cookbook, and it has intrigued me ever since I found it. According to the wikipedia, carpetbag steaks were popular in the 50's....I'd never even heard of it before. So here goes!
Start off by cutting a pocket in your steak (I think this was a top sirloin). Pick one pretty thick, but not too huge. I cut mine with a pretty small slit instead of butterflying it, the pocket goes deep into the meat. The recipe called for dry rubbing the steak, etc, but I decided to go with a soy based marinade (it was Dale's). I marinaded the meat for about 45 mins, then pulled it out to cut the pocket.
I opted to go with pre-shucked oysters, as I don't have a good shucker tool.
Stuff the guys down into the pocket you made. This recipe didn't call for any seasonings inside the steak, but I think next time I'd add a little somethin' somethin' in there...at least some jalapenos or something, though I love how oysters taste alone. It would be worth an experiment next time.
Sorry for blurry pic, but wanted to show the toothpicks sewing up the end keeping em nice and cozy inside.
Since this whole recipe was a mind-blowing experiment in the first place, I decided to try using my tiny lil Smokey Joe Weber to smoke this guy and some ABT's. I have a Cabela's Electric, but have been finding that I prefer using charcoal. Just shoved all the charcoal to one side indirect style and some mesquite chips. I thought it would be difficult and tight on space, but it was awesome for a mini smoke! Maintained a perfect 225 the entire two hours!
Time to pop her open!!
All I can say is holy heaven! Surf and turf for real!!!! Give it a shot, it literally cost me $9 and was incredible!!!!
Enjoy! -J
Start off by cutting a pocket in your steak (I think this was a top sirloin). Pick one pretty thick, but not too huge. I cut mine with a pretty small slit instead of butterflying it, the pocket goes deep into the meat. The recipe called for dry rubbing the steak, etc, but I decided to go with a soy based marinade (it was Dale's). I marinaded the meat for about 45 mins, then pulled it out to cut the pocket.
I opted to go with pre-shucked oysters, as I don't have a good shucker tool.
Stuff the guys down into the pocket you made. This recipe didn't call for any seasonings inside the steak, but I think next time I'd add a little somethin' somethin' in there...at least some jalapenos or something, though I love how oysters taste alone. It would be worth an experiment next time.
Sorry for blurry pic, but wanted to show the toothpicks sewing up the end keeping em nice and cozy inside.
Since this whole recipe was a mind-blowing experiment in the first place, I decided to try using my tiny lil Smokey Joe Weber to smoke this guy and some ABT's. I have a Cabela's Electric, but have been finding that I prefer using charcoal. Just shoved all the charcoal to one side indirect style and some mesquite chips. I thought it would be difficult and tight on space, but it was awesome for a mini smoke! Maintained a perfect 225 the entire two hours!
Time to pop her open!!
All I can say is holy heaven! Surf and turf for real!!!! Give it a shot, it literally cost me $9 and was incredible!!!!
Enjoy! -J
