PJ’s Spicy Pinwheel Steak

Name: PJ’s Spicy Pinwheel Steak
Cuisine: American
Ingredients: 1 pound top round steak; 2 teaspoons Wild Willy’s Number One-derful Rub, Cajun Ragin’ Rub, or other savory seasoning blend; ½ pound bulk chorizo or other spicy fresh sausage; ½ pound bulk chorizo or other spicy fresh sausage; 2 tablespoons minced onion; 2 garlic cloves, minced; 1½ cups cooked greens (collards, kale, and spinach are especially good); 1½ cups cooked greens (collards, kale, and spinach are especially good); 1½ cups cooked greens (collards, kale, and spinach are especially good); 1½ cups cooked greens (collards, kale, and spinach are especially good); 1 large egg, lightly beaten; 1 cup dry bread crumbs; ½ cup grated Parmesan cheese; 2 tablespoons dry mustard; Table salt and freshly ground black pepper to taste; Table salt and freshly ground black pepper to taste; 1 cup beer; ½ cup water; 2 tablespoons cider or white vinegar; 2 tablespoons cider or white vinegar; 1 tablespoon peanut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

We got the idea for this stuffed round steak from Wayne Whitworth, founder of Pitt’s & Spitt’s pits. We named it for his delightful wife, PJ, who’s as spicy and spirited as this steak.

Ingredients

1 pound top round steak
2 teaspoons Wild Willy’s Number One-derful Rub, Cajun

Americas
United States
Main course

Method

About 1 hour before you plan to barbecue, cut the steak into quarters and pound each quarter into a ¼-inch-thick rectangle. Combine the dry rub ingredients in a small bowl and sprinkle the steaks with the spice mixture. Let the steaks sit at room temperature while you finish the preparations.
Prepare the smoker for barbecuing, bringing the temperature to 200°F