Hi folks,
I felt like grilling something easy today, so I decided to make a greek style bbq fatty. Here's the recipe:
Ingredients
2 lbs ground beef
1 tsp ground cumin
1 tsp salt
1 pkg bacon (8-9 streaks)
3 shallots
1 pkg (5 oz) feta cheese
0.8 cups green pitted olives
0.2 cups cooking cream
Instructions
Start by mixing the ground beef in a bowl with the salt, cumin and cooking cream. Mix well with your hands. Lay it out on a flat surface that's been covered with saran wrap. Flatten it to a rectangle, roughly 5/8" thick. Chop the shallots, olives and feta cheese finely, and spread over the entire surface. Begin to roll it up using the saran wrap. Once you have it fully rolled up, wrap it in 8-9 streaks of bacon. Make sure you pick it up gently with both hands, as it is easy to break in two before cooked.
I cooked it on indirect heat, at 220° F, for roughly two hours. Then gave it a good reverse sear, as I wasn't happy with the color, it was a bit pale.
The flavor was really good, the feta cheese/olive combo was just right.
Here's the ground beef, with the shallot/olive/feta topping applied:
Rolled up, ready for bacon:
And fully wrapped, time for a little rest in the fridge:
Inspirational fire picture:
And the final result, fingerlickin' good:
I will definitely do this again and again, it came out just right.
I felt like grilling something easy today, so I decided to make a greek style bbq fatty. Here's the recipe:
Ingredients
2 lbs ground beef
1 tsp ground cumin
1 tsp salt
1 pkg bacon (8-9 streaks)
3 shallots
1 pkg (5 oz) feta cheese
0.8 cups green pitted olives
0.2 cups cooking cream
Instructions
Start by mixing the ground beef in a bowl with the salt, cumin and cooking cream. Mix well with your hands. Lay it out on a flat surface that's been covered with saran wrap. Flatten it to a rectangle, roughly 5/8" thick. Chop the shallots, olives and feta cheese finely, and spread over the entire surface. Begin to roll it up using the saran wrap. Once you have it fully rolled up, wrap it in 8-9 streaks of bacon. Make sure you pick it up gently with both hands, as it is easy to break in two before cooked.
I cooked it on indirect heat, at 220° F, for roughly two hours. Then gave it a good reverse sear, as I wasn't happy with the color, it was a bit pale.
The flavor was really good, the feta cheese/olive combo was just right.
Here's the ground beef, with the shallot/olive/feta topping applied:
Rolled up, ready for bacon:
And fully wrapped, time for a little rest in the fridge:
Inspirational fire picture:
And the final result, fingerlickin' good:
I will definitely do this again and again, it came out just right.
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