Dining and Cooking
My new guilty pleasure
In Smoking

My new guilty pleasure


Jalapeno popper pinwheels. Tenderized round steak, seasoned with salt and Flatiron Pepper Co Hatch Blend then spread on cream cheese and sliced jalapenos. Smoked for 2 hours at 180 then cranked to 500 for 5 min to get up to 130 internal. Pretty amazing

by tj2713

9 Comments

  1. Etherealfilth

    I’ll have to try this.

    When you say “tenderized”, do you mean just whacked with meat mallet a few times?

  3. Bonerschnitzel69

    I’ve seen similar a few times and I cannot wait to try this once I get into my new home and thank you for the reminder

  4. FIRElif3

    I thought that was green pepper and mozzarella but jalapeño will do!

  6. HitchInTheGit

    I’m gonna try this.

    I do something similar using pork loin. I butterfly it flat, cream cheese, diced green chili (or pickled jalapenos, sometimes green olives) sprinkled with some seasoning (everything bagel seasoning, chili powder, Cavender’s Greek Seasoning), roll and tie up and usually the same rub used inside on the outside. 225 till 165 inside temp. Usually a hit.

  7. larowin

    this is amazing but also seems like it hurts the butt

  8. TheMalformedLlama

    I have an obsession with flatiron blends. If you haven’t tried their smoky BBQ rub, definitely try that