Smoked Lumberjack Meat Log

We thought of this recipe when we were making stuffed flank steaks and ended up loving stuffed ground beef even more! The texture of ground beef allows a lot of smoke and moisture to hold inside. I know it sounds crazy, but trust us when we say this recipe is delicious.

Prep Time

15 Minutes

Cook Time

2 - 3

Hours

Serves

3 - 5

People

Ingredients

2 pounds ground beef
1 egg
¼ of red onion minced
1 cup of Shiitake mushrooms chopped
5 garlic cloves minced
5 slices of mild cheddar
½ cup cilantro chopped
½ cup of your favorite bbq sauce (we used GMG Cattle Drive)
1 tbsp kosher salt
3 tsp ground pepper
1 tbsp paprika
2 tsp cayenne powder
2 tsp garlic powder
2 tsp onion powder

Notes:

This recipe is courtesy of Green Mountain Grills. The original recipe used GMG Gold Blend wood pellets. Follow it or make it your own.

Directions

Preheat grill to 150.
In a large mixing bowl, add in ground beef, egg, and seasonings. Mix thoroughly.
Spread out the ground beef onto a silicone grill mat (wax paper will work fine). Spread it out as evenly and thin as you can into a rectangular shape.
Spread the chopped mushrooms, onions, cilantro, and cheese evenly onto the ground beef. You will be rolling this up like a sushi roll, so even ingredients is key.
Use the silicone grill mat to slowly roll one side of the meat and continue until the entire rectangle is rolled tight.
Spread the chopped garlic pieces across the silicone mat and roll the meat log across it so the chopped garlic pieces are spread over the log.
Place the meat log on the silicone mat inside your smoker at 150 degrees for 2-3 hours until the internal temperature reaches 110 degrees.
Take off the meat, and turn your grill up to 400 degrees.
Brush your favorite sweet BBQ sauce on the meat log and place it back in the smoker until the internal temperature reaches 135-145 degrees (depending on how cooked you like it).

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