AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => BBQ Appetizers => Topic started by: bearbonez on March 30, 2008, 08:25:14 am
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medallions of thin cut chuck, top/bottom round, sirloin,etc. I would not suggest using skirt or flank unless making a giant one and cutting into slices across the grain before serving.
Cut the medallions about 3-4 inches in diameter.
cut jalepenos lenghtwise in quarters.
Place on strip of jalepeno in center of the beef.
Add a chunk of your favorite cheese ( I like jack/colby...the marbled stuff) or a small pile of shredded.....you could use the taco or Mex blend.
Roll up the meat and wrap a slice or half slice of bacon around it and sprinkle with a lil bbq rub. BBQ at 225-325 ish. With these tidbits, the temps have a big range..in fact these could be indirect or direct grilled for that matter if in a hurry, but the smoke is nice.
Cook till the bacon has that right color and gets a lil on the crispy side.
This is a pretty simple and basic recipe and is wide open for interpretation and alteration. I would love to hear some creative twists on these.
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Bear, those were great when you made them last year, we will have to think about making them again at this year's Stagecoach event... TASTY!!