♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ I got my natural case
♫ I've got the hogs on the run ♫
(blues saxophone)
- Welcome to BBQPitBoys.com!
Today we're cookin' up some steak
and cheese sriracha rolls at the pit,
and of course, it's real easy to do.
All right, for this recipe, you're gonna need some beef,
and here the butcher's cut up some very thin slices
of top round beef, alright, top round.
It's very lean, it needs braising
or slow cooking to get it real tender.
So, have your butcher cut up
your top round real thin, alright?
Like minute steak style, you know what I'm talking about.
But before I show you what we're gonna do
with those thin slices of steak,
we're gonna make ourselves a sriracha chop,
and it's real easy to do, like I said.
Start out with a little bit of cooking oil,
because we're gonna saute up about one whole onion.
Chop it down like this, or even finer, it'll work good.
Now, we're gonna add about three
or four cloves of chopped garlic, just like that.
Now, you don't want to overcook the onion and garlic,
you just want to get it translucent.
Here I've got some diced tomatoes,
two cans of diced tomatoes, about 15 ounce cans.
Just throw them right in.
Yeah, we're making, like I said, a sriracha chop.
Now, we're gonna add about three tablespoons of vinegar.
You could maybe even go four tablespoons.
And here, I've got two cups of ketchup,
and use your favorite ketchup on this,
or use a good quality ketchup.
This here is, like I said, is called sriracha chop.
Give it a good mix like that.
Now, here's the magic.
This is sriracha sauce, alright.
You probably know all about this,
it's a sauce from Thailand,
it gets it's roots from Thailand.
It has red peppers in it, it has sugar,
it has vinegar, it has salt in it.
Man, if you like a red pepper hot sauce,
you definitely gotta check this out.
Now last, but not least, we're adding
about one tablespoon of fresh ground black peppercorn,
you could probably use two tablespoons.
You gotta use some black peppercorn in this recipe.
Oh yeah, man, can you smell that?
It smells good!
Alright, we're gonna let it simmer now
for maybe at least an hour, a real slow simmer.
While we're waiting, let me show you
how we're gonna prep these steaks.
Here I've got some block cheese,
and this is pepperjack cheese.
This works really well with this recipe,
and I'm gonna cut it up into small blocks.
Mmm, man!
Now, you could just use a regular jack cheese,
or a hard cheddar cheese, use your favorite cheese,
but this pepperjack works real good for this.
Man, alright.
Alright, the pepperjack cheese has been prepped.
Now, let me show you how we're gonna prep this.
Again, these are thin slices of top round steak,
you can use bottom round steak if you want,
but we're using top round.
What I'm gonna do is throw some SPG on,
a little bit of seasoning, right?
And then I'm gonna roll a block of cheese, just like that.
Now, I think you see where I'm going with this.
Now, secure it with some toothpicks.
Secure them just like that, simple enough, right?
Let me show you a couple more.
Some SPG, take some of that pepperjack,
and roll it, just like that.
And secure it with a couple toothpicks.
Now, if your top round roast was larger,
and you got larger flats of cut beef,
you could roll these steaks like a burrito,
you know what I'm talking about, right?
Just roll them the way it works best for you.
Let me show you another one.
Take it, cheese, wrap it, fold it.
Aw, it looks good enough to eat already.
As a matter of fact, it is, if you know
where you're getting your beef from,
you've got some high quality beef, aw yeah, this is perfect.
But, we're gonna braise ours.
Alright, a little SPG, roll it,
and in the miracle of time, man, these are ready.
Now, our sriracha chop is coming along good,
I'm gonna just take it off the grill.
Grab yourself a baking pan like this.
Now the next step is we're gonna sear these
over the hot coals, just briefly, we don't want
to cook them, we just want to add a little bit
of that grilled flavor, right, that smokey flavor.
You don't have to do all sides, just get
a little bit of that char on there.
Oh man, just like that.
There ya go, mmm mmm.
Like I said, you can eat them like this,
but the steak is gonna be a little tough.
Let me show you how we're gonna deal with that.
Once we've got them grilled for a minute or two,
we're gonna put them in this pan.
We've got a bunch of them, keep them going.
Oh, baby!
Alright, you've got a full pan, just like that.
Get them in there.
Now, I'm gonna take this sriracha chop
and pour it all over the top.
We're gonna be braising now,
we're gonna make them nice and tender.
Whoa!
Now, you could use this sriracha chop on most anything.
Put the cover on, and we're gonna
let it simmer for maybe 40 minutes or so,
just until the cheese inside begins to melt.
And there's nothing left to do now
but kick back at the pit and wait.
Let's check on these steak and cheese sriracha rolls.
Aw, man, take a look at that!
Aw, man, that steak has gotten nice, tender.
Let me show you what it looks like on the inside.
Take a look at that, see how what cheese has melted?
Now, we're gonna be serving it with some garlic bread.
Right, what better way to eat
these sriracha steak and cheese, right?
I say it's time to plate it up.
(country instrumental)
Now, you can eat them any way you want,
just pull those toothpicks out, alright?
I'm sure we'll get a comment
from the food police on this one.
Now we're gonna pour some more
of this sriracha chop all over it.
You can call them hors d'oeuvres if you want.
(country instrumental)
Now, of course, we do apologize for eating in front
of you like this, but we call this pitmaster privilege.
Ooowee!
Tender, melted cheese on the inside, some garlic bread.
(country instrumental)
So, the next time you're lookin' for a steak recipe
for your barbecue, check out BBQPitBoys.com.
(bird call)