Today I made some nice stuffed pinwheel steak perfect for summer grillin’. Stuffed with duxelles, spinach, and some swiss cheese it truly is the perfect way to enough a flank steak!
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50 Comments
It helps to put meat in freezer before you wrap it all together and inside cooks more evenly.
Vinegar leg to the right!
This is a great channel. Think I would have shredded the cheese though…
Nice job! If you want to step them up a few notches, use ribeye cap. Outstanding!
I tried the fajita steak pinwheel that Babish did a while back. Onions, bell peppers, fajita seasoning, and cheese of course. They came out really well. Highly recommended.
Looks very good
HELL YEAHHHH!!!!!!
🤘🏻😎🤘🏻
The flies… The flies… The flies…😢🤢🪰🪰🪰🪰
Oh, hell, no. You know food is supposed to be visually appealing too, right? Green is NOT a color I want associated with meat. On the bright side{?} my urge to snack is gone, possibly for good.
Bacon? Either in the pinwheel itself, or wrapping them up on the outside?
Like, for inside…Steak -> Cheese -> Bacon -> Veg. Then roll it up, secure it, and slice it as normal.
Or make it as normal, then after slicing into steaks, wrap bacon around it and then grill 'em off.
At13:30 a bit stretchy
Many years ago, at a fancy restaurant, I had a butterflied pork loin rolled up with these ingredients. The mushrooms were finely diced and they used parmesan. I asked. It was cooked whole. They served you a slice with like a Hollandaise type sauce. It was delicious. I've since recreated it with the pork loin and skirt steak. OR…..ground beef/venison or chicken/turkey and smoked it like a fatty. A creamy peppercorn sauce takes it over the top!
Holy Crap a dude I watch named @willstelterbladesmith just did a tour of Montana Knife Co. He's an incredible blacksmith if anyone is into that kinda content.
that stuffing looked like baby poop. you can't unsee it
I absolutely love your channel. I have learned so much. You've simplified the recipes and techniques that the novice cook can really understand and follow. Thank you so much. BTW, do you have a link or the name of the little tins you use to put your spices in. I had some glass ones but unfortunately they broke and now I have 1 😢
Um I wonder if butchers hate the phrase "Uh oh I butchered it" 🤣
Some smoked cream cheese instead of the Swiss might be a tasty alternative.
How's your chef's callus doing? 😛 Assuming this took place after the big event with Demo Ranch
As someone who loves the program but also someone who loves bourbon (I see you with that ET bib) can we get an episode of a bourbon inspired recipe? Or a series because I know you like your kentucky hug
Wwwww miracle wwwwwhip. Haha IYKYN…..
Love you to death…. but smoked mozzarella that’s the way to go..
I'm sure the mushroom paste is amazing but it looks … .. … not suitable for consumption
Did you and X coordinate your videos today?
You got me seriously throwing down on my Weber, love this channel!
Awesome!
Nice!
I want an ULTIMATE collab. Brad, Joshua, Ethan, Sonny, all repping Texas, and adding Guga would be an insane flex. Just imagine what menu they could dream up. 🤤🤤🤤
Do you think you would do a wild game meat series? Deer, Elk, etc???
Montana Knife Co. Hmm. Another MAGA. Bearded Butchers – did a spot with Tucker Carlson saying that livestock were being mutilated by aliens. I mean, are you guys even thinking about who you "shout out" to or do collabs with?
I'm surprised you didn't smoke whole then cut
Brad love the creativity and this channel! You’re doing the damn thing my guy!
That Montana knife they gave you is a $350 knife. Hard to get knife. They are always sold out. One of the best boning knives out there. I'm surprised tho. Bearded Butchers brothers always use the Victorinox knives.
We eat that cut of steak a fair bit, I believe we call it Bavette in the UK. It’s very affordable, and if it’s from well raised beef, cooked rare, and carved against the grain, it can be absolutely fan-taste-ic!!
Nice Work. Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
I made this about a year ago and used your pesto recipe from your beer can chicken video. Seasoned with chuds SPG and layered the pesto with sun dried tomatoes and mozzarella cheese
Smoked until about 115 and then seared hard to finish it off
Looks fantastic Brad!!!!😛😋😛
Have you ever tried to do a no trim brisket and see the results?
Been a while since I've tuned in but you're still in great form. Need to catch up!
Boy that mushroom grey shit looks so unappetizing.
For the algorithms bay bay!!!
Brad, what is the chuds metal ring on your board you cook with man. Is it a movable induction thing???
Shoo fly! Don't bother me.
Comparing it to fillet is a insult to the pinwheel
Hey Dude! Have you heard of “Matambre”? It’s an Argentinian version of a beef pin wheel (either poached or grilled) but so, so much better. You should try it out! I highly recommend it!
I would love to see you do an authentic pork green chili 😊
That boning knife is 🔥 I need a link!!! I love that grip
I've cooked the log whole then sliced to serve. It's very good that way too.
Ricotta, feta, or Mexican crumbly cheese works nice with the spinach. Romano sticks laid in the roll doesn't completely melt so it's still there when you serve the steak.
Great video !! Net time do a favor of my dads AP hilly cheese steak /skirt steak pinwheel!! Btw may help if you put cheese on just before the baby spinach will make the roll a little easier!!
Thanks. Where is the pan from, please tell me i can get it in the U.K
Love your videos man👌🏽