I recently had some friends over and cooked up some smoked-meat filled hamburgers. They were as delicious as I’d hoped, and I was busy boasting about it on twitter when Deerhurst Resort chimed in with a bit of a throwdown:
- Butt the steaks up against one another on a cutting board and flatten with a meat tenderizer, rolling pin or similar.
- Press the sausage meat out onto the steaks in an even layer.
- Top the sausage with an even layer of smoked meat.
- Carefully roll up the beef, keeping the core as tight as possible when rolling. Cover tightly in plastic wrap and place in freezer.
- After 60 minutes remove beef from freezer (it should not be frozen), place skewers through the plastic wrap at 1 to 2 cm intervals, being sure that you pierce close to the seam to hold the pinwheels closed.
- Carefully remove the saran wrap and slice the beef into individual pinwheels.
- Preheat grill over High heat. Grill pinwheels until desired doneness, about 3 to 4 minutes per side. Serve with BBQ sauce or mustard.