We thought of this recipe when we were making stuffed flank steaks and ended up loving stuffed ground beef even more! The texture of ground beef allows a lot of smoke and moisture to hold inside. I know it sounds crazy, but trust us when we say this recipe is delicious.
Category
Beef
Servings
3-5
Prep Time
15 minutes
Cook Time
2-3 hours
Ingredients
GMG Gold Pellets
2 lbs Ground Beef
1 Egg
1 tbsp Salt
3 tsp Ground Pepper
1 tbsp Paprika
2 tsp Cayenne Powder
2 tsp Garlic Powder
2 tsp Onion Powder
1 c Shiitake Mushrooms, chopped
¼ of Red Onion, minced
½ c Cilantro, chopped
5 slices of Mild Cheddar
5 Garlic Cloves, minced
½ c of Kosmo's Q Original Competition BBQ Sauce
Directions
Preheat grill to 150.
In a large mixing bowl, add in ground beef, egg, and seasonings. Mix thoroughly.
Spread out the ground beef onto a silicone grill mat (wax paper will work fine). Spread it out as evenly and thin as you can into a rectangular shape.
Spread the chopped mushrooms, onions, cilantro, and cheese evenly onto the ground beef. You will be rolling this up like a sushi roll, so even ingredients is key.
Use the silicone grill mat to slowly roll one side of the meat and continue until the entire rectangle is rolled tight.
Spread the chopped garlic pieces across the silicone mat and roll the meat log across it so the chopped garlic pieces are spread over the log.
Place the meat log on the silicone mat inside your smoker at 150 degrees for 2-3 hours until the internal temperature reaches 110 degrees.
Take off the meat, and turn your grill up to 400 degrees.
Brush on your favorite sweet BBQ sauce (in this case we used Kosmo's Q Original Competition BBQ Sauce) on the meat log and place it back in the smoker until the internal temperature reaches 135-145 degrees (depending on how cooked you like it).
Enjoy!