Smoked Standing Steak Tube Stuffed with Mozzarella, Wild Rice, Peppers, onions and smoked Bacon and Grilled Root Vegetables
First I would like to say thank you to Brian @bmudd14474 for doing all the work in putting these together for our enjoyment
and to @BandCollector and @civilsmoker for their entries also. And everyone that voted . Thank You all
Now back to this different way of making my dish. LOTS of pictures as this was a different build
- First started with a couple packages of Eye of Round Steak as I could not get skirt Steak. pounded them out pretty good so I could roll them later. Around 1/4" thick, next time little larger steak to start with.
- Soaked in Club House Mesquite Marinade with chopped onions and a little Garlic
- Cooked up the Wild rice, fried up onions, mushroom's and Green and Red peppers, Green onions, and Cilantro, took out a package of my Back Bacon, and sliced and chopped up some mozza
- So the filling except for the cheese is ready. While this was cooking I pulled out the steaks and prepared to roll.
NOW this is where it gets weird....and Don't laugh.
- I picked up a piece of ABS pluming pipe 2". it was new and I washed it . Than I wrapped it in Cling Wrap. Just in case and to help the steak to slide off.
- Rolled the steak around the tube , 2 lines of string and a couple tooth picks for safety on the seams. ( The pipe is 2" and I cut them to 4" long )
- Wrapped and ready for the freezer for approx. 1 hour. Some of the steak hung past the pipe on the bottom so I could tuck it in to hold the stuffing during the smoke/cook
- So out of the freezer and slide the tubes out , worked better than I thought it would. Before I filled them I rolled in oil and salt and peppered the outside of the steak tubes.
- Brought in one of my smoking baskets and tried to figure out how I was going to keep them from falling over ....So this is what I came up with ...Sometimes I amaze myself, ha ha .
- So in a bowl I mixed the Wild rice and all the other ingredients together. Started filling the tubes. Put in small strips of cheese , a spoonful of the mix, cubes of mozza, more mix and so on until full
- Smoker is set at 275deg. and Mesquite chips and 1 chunk are doing their job.
- After 2 1/2 hours they are ready to bring back into the house ( IT was 160 but the probe was in the filling not the meat )
- Had the root veg, on a pan in the BBQ . Potatoes , red onions , Celery and carrots. Oiled up and spiced up
- And here is the photo I entered ( but I must have taken a dozen or so. )
We had lots of the filling left so heated some up and had a plate of a very tasty meal. Here is a couple pictures of the sliced Steak Tube
Will that was a lot longer than I thought . I know I am long winded but wanted to show most of the process. And hope I did not forget anything.
Again thanks for the votes and the fun of doing this.
( Next time I will use larger steaks as they just fit around the 2" tubes , a couple did not so I just rolled them with filling in them and they laid down like a normal steak roll would have . lol )
David
First I would like to say thank you to Brian @bmudd14474 for doing all the work in putting these together for our enjoyment
and to @BandCollector and @civilsmoker for their entries also. And everyone that voted . Thank You all
Now back to this different way of making my dish. LOTS of pictures as this was a different build
- First started with a couple packages of Eye of Round Steak as I could not get skirt Steak. pounded them out pretty good so I could roll them later. Around 1/4" thick, next time little larger steak to start with.
- Soaked in Club House Mesquite Marinade with chopped onions and a little Garlic
- Cooked up the Wild rice, fried up onions, mushroom's and Green and Red peppers, Green onions, and Cilantro, took out a package of my Back Bacon, and sliced and chopped up some mozza
- So the filling except for the cheese is ready. While this was cooking I pulled out the steaks and prepared to roll.
NOW this is where it gets weird....and Don't laugh.
- I picked up a piece of ABS pluming pipe 2". it was new and I washed it . Than I wrapped it in Cling Wrap. Just in case and to help the steak to slide off.
- Rolled the steak around the tube , 2 lines of string and a couple tooth picks for safety on the seams. ( The pipe is 2" and I cut them to 4" long )
- Wrapped and ready for the freezer for approx. 1 hour. Some of the steak hung past the pipe on the bottom so I could tuck it in to hold the stuffing during the smoke/cook
- So out of the freezer and slide the tubes out , worked better than I thought it would. Before I filled them I rolled in oil and salt and peppered the outside of the steak tubes.
- Brought in one of my smoking baskets and tried to figure out how I was going to keep them from falling over ....So this is what I came up with ...Sometimes I amaze myself, ha ha .
- So in a bowl I mixed the Wild rice and all the other ingredients together. Started filling the tubes. Put in small strips of cheese , a spoonful of the mix, cubes of mozza, more mix and so on until full
- Smoker is set at 275deg. and Mesquite chips and 1 chunk are doing their job.
- After 2 1/2 hours they are ready to bring back into the house ( IT was 160 but the probe was in the filling not the meat )
- Had the root veg, on a pan in the BBQ . Potatoes , red onions , Celery and carrots. Oiled up and spiced up
- And here is the photo I entered ( but I must have taken a dozen or so. )
We had lots of the filling left so heated some up and had a plate of a very tasty meal. Here is a couple pictures of the sliced Steak Tube
Will that was a lot longer than I thought . I know I am long winded but wanted to show most of the process. And hope I did not forget anything.
Again thanks for the votes and the fun of doing this.
( Next time I will use larger steaks as they just fit around the 2" tubes , a couple did not so I just rolled them with filling in them and they laid down like a normal steak roll would have . lol )
David
