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Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Cheesy Iberico Pinwheels

Cheesy Iberico Pinwheels

Rich, smoky, and packed with flavor, these Iberico pinwheels from Tony Ramirez are layered with prosciutto and melty Swiss, then rolled, smoked, and seared for the perfect finish. The clean smoke from Bear Mountain Gourmet pellets adds depth without overpowering, letting every ingredient shine.

Prep

20 minutes

Cook time

1 hour 15 minutes

Serves

4–6

Steps

  1. Preheat your smoker to 250°F using Bear Mountain Gourmet Blend pellets.
  2. Pound out the skirt steak until it is evenly flattened.
  3. Coat the steak lightly with hot sauce as a binder, then season generously with Cajun Honey Rub.
  4. Layer prosciutto and Swiss cheese evenly over the steak.
  5. Roll the steak tightly into a log and tie with butcher’s twine to hold its shape.
  6. Apply a light coat of hot sauce on the outside and season again.
  7. Place the pinwheel on the smoker and cook for about 1 hour, or until the internal temperature reaches ~130°F.
  8. Remove from the smoker and sear over high heat to develop a crust on all sides.
  9. Let rest for 15 minutes, then slice into pinwheels and serve.

Ingredients:

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Cheesy Iberico Pinwheels

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Gourmet Blend BBQ Wood Pellets

Gourmet Blend BBQ Wood Pellets

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