- Hey, everybody. I'm Chef Tom with All Things Barbecue and today I'm grillin' up some bacon-wrapped stuffed mushrooms on the Kamado Joe. Well, today we're gonna flip the script. We're gonna stuff the steak inside the mushroom, wrap it up in bacon, cook it on the grill,
and we're gonna serve it with a really delicious
blue cheese dressing. Alright, so we've got a nice
hot coal bed going here. Just gonna spread this out try to integrate everything and before we start grilling we're actually gonna
bank these to one side just so that we have a little bit of an indirect zone, so that
we can get some color on them and then move them to indirect
cooking if we need to do so. And we're gonna get a skillet in here, a 12 inch skillet that
we're going to be searing the steak in and then cooking
our veggies in as well. Let's get started with the steak. We're starting with a rib-eye here. Gonna hit it with just a little bit a oil just gonna make the rub stick. Now this rub is the Santa Maria Seasoning, what we like to use on tri-tip as well. This is from Oakridge, so we
got some good black pepper, salt, some garlic, really
basic steak seasoning flavors. We got about 400 degrees
on the surface there. That should give us some nice color. We'll start with just a tablespoon of oil, and we'll get our rib-eye in there. Good sizzle, that's a good sign. Not too hot for sure. I say for now, let's leave the lid open. And that's just to make
sure that we don't overcook our steak before we get a
nice crust on the outside. Alright, while that
steak's cooking we're gonna put together our blue cheese dressing. And this is a fantastic
dressing for salads, for dips. I love to use it in all kinds of stuff. You can make variations, add
a little bit of cilantro, or some Chipotle if you
want a Southwest version. But what we're doing today
is fairly straight forward, and maybe slightly centered
toward New Years Eve. Alright, we're gonna start
off with a cup of sour cream, then we got four ounces
of smoked blue cheese, one third cup mayonnaise, three
tablespoons of buttermilk, a tablespoon of champagne vinegar, which is where we get
our New Years Eve touch, a half teaspoon of smoked paprika for a little extra smokiness. And last, about a
tablespoon of minced garlic. So we're just gonna whisk
all a this together. If you wanted this to be
smooth you would just do all of this in a food processor. If you want a little more
texture you can do it by hand. Alright, I can tell you before I taste it we're gonna need some salt and pepper so we'll go ahead and
add a little initially give it a taste and see if we
need to adjust that at all. And we are gonna use a
little bit of smoked salt, we're going with that smokey
flavor profile in here anyway. It's good, needs a little bit of salt but otherwise we're really close. Oh yeah, that's really nice color. Give this a flip, let it continue to cook. Alright, we got some nice char on here. We want that, we want that
texture, we want that flavor. Internal temperature is at 130 now, which is perfect for rib-eye. So we're gonna take
that off and let it rest while we work on the mushrooms. Also, this skillet has ton
of fond and flavor in it now, so we're not gonna get rid
of that, we're actually gonna cook our veggies right in there. I've got about two pounds
of baby 'bella mushrooms that we're gonna be working with today. They got a little bit of dirt on 'em so we need to clean those up, but what we're trying to
do is basically get rid of the stems, which, this is
going to go into the filling, clean up the outsides and scoop
out the inside a little bit so it gives us a little more room to put our stuffing in there. So what I have here is
just a damp paper towel. This way we don't get 'em super soggy by spraying 'em down with water and we can kinda brush of
any dirt that's on there. And then we're just
gonna pop out that stem, save that, and place
that in the bowl here. Now this step isn't totally necessary but hollowing these out does
give you the opportunity to fill them up with a
little bit more filling, and that's the really good stuff, right? So, don't worry that it looks
a little jagged around here 'cause we're actually
gonna wrap bacon over that and you'll never even see it. Alright, our steak's
cooked, our caps are prepped now we just gotta mix up
the rest of those veggies for the filling and put it all together. I want about two cups of mushroom. Now, this is the stuff
that we scooped out, so that's about one cup. And we'll get the rest out of the stems. Alright, I just want to
chop this stuff down, fairly fine, fairly uniform. And again we're looking
for two cups total. I think this is gonna get us
the rest of the way there. Alright, so next we have some red onion, and I'm gonna mince up about one cup of this red onion. Now these mushrooms and
onions, they've gotta get cooked down together before we can mix in the rest of the stuff,
so we've put that skillet back in here, we're gonna add
another tablespoon of oil and get these cookin' down. I do wanna season them up with a little bit more of that Santa Maria. And we're gonna cook these just until the onions are soft and translucent. Now while we wait on the onions
and mushrooms to cook down, I'm gonna dice up our rib-eye. Now I'm gonna get rid of some
of this chewy stuff that, it does a good job to
hold the steak together, these different muscles
here, while it's cooking but we don't want to chew
on it in the filling. So any of that especially
fatty or stringy stuff we'll get rid of and then we'll
just dice up the meat itself. Obviously, we're filling a
fairly tight space on these mushroom caps, so we're
just gonna put the mince on the steak here to make sure that everything fits in there nicely. Let's not leave behind that delicious steak juice that's on the plate. That belongs in the mix. You can see I'm trying to
work on the cooler half of the skillet because it
is pretty hot over here, next to the coals. These have been on for about 10 minutes and our onions are getting close. I would say we'll probably
give them another two to three before we add some garlic. Alright, I'm gonna toss
in a couple tablespoons of minced garlic and we'll give this just
one to two minutes to cook before we add some liquid to the skillet. Here's where you can get
a little bit festive, we got some bubbles for New Years Eve. We're gonna add this to the skillet, and we can actually let this reduce down to concentrate that wine flavor. I've chosen a brut for this recipe because it's got really no sweetness to it but a nice little bit of pear flavor. That's gonna be subtle but it is going to add some depth to our filling. As you can see it only
takes about one minute for this to reduce down to
where there's almost nothing left in the skillet. Which means that wine flavor
is nice and concentrated. So this is ready to come off. We're gonna throw it in
the bowl with our steak and finish this off. Now to bind it all
together, you're gonna add a half cup of cream cheese. And in addition to the
cream cheese binding our filling together, it's
also going to give us a nice rich, creamy mouth feel. Alright, I'm gonna taste this, make sure it's where we want it to be. Before we get it into
the mushrooms, right? Mm. It's really nice. But I feel like we could
punch it up a little bit if we add a little bit of heat. Maybe some hot sauce, we
can give it some vinegar, we'd get it some heat. Maybe a touch below where I
want the salt level to be, but I'm not worried about that because we are gonna wrap these in bacon. So, we're gonna grab some hot sauce get this mixed in and start
stuffing our mushrooms. I'm going with the 85% Pain,
this is totally gonna be up to your preference but I
wouldn't go very heavy on this. We do have a hotter hot
sauce than this one that'll kick your butt, but if you're
up for the challenge then go for it. So we'll make these just about
even with the top of the caps or, I guess it's the bottom technically. But basically, fill 'em to the brim. We are using a classic cut
bacon because it's not as thick, which means it will render quicker and crisp faster on the grill. So I'm just going to give it
a little bit of a stretch, make sure it makes it all the way around, pin it in place and set it to the side. Now there's a number of ways
that you can execute this part as far as pinning these in place. I've done these on skewers as
well which was a lot easier as far as flipping but I found
that the sides of the bacon, like right in here,
wouldn't get cooked as well because that stuffed was smashed together. So, while it's a little bit more work as far as hands on time goes, I found it's beneficial to
just handle 'em individually. So, if you'll remember we have a direct and an indirect zone on our grill today, and I want to start out over
the direct heat for sure to make sure we get the
color we want on the bacon. We do want color on both sides. So, we're gonna start these upside down and as the cheese melts
we can flip them over so we don't loose our filling
and brown the opposite side. Now, I'm gonna close the lid
so that the mushroom itself can start to soften as well,
while the outside is browning. So this is essentially
about five minutes in, the bacon's just now wanting to release and you can see we're getting
some great color on there. So, we're ready to flip these over. Now if you're wondering
temperature-wise what we're at, in case you're cooking on
a different type of grill, it's about 400-450 degrees when you close the door on this thing. So, we could use some
more color back here. I'm just gonna leave those for now. In fact, we're probably going
to need to rotate this row with these rows right here. Here's a good example of
when it's not ready to turn. It's still attached to the
grate, it doesn't want to let go. You shouldn't have to do much coaxing when these are ready to flip. Boom. Perfect color. You can move that to indirect heat to let the mushroom continue to soften. We're gonna be finishing these to a feel. So, where they get to the point where the mushroom is softened,
this one is completely done. The color is great, nice and tender. But if get in here on some
of these thicker mushrooms, that's till pretty tough. Now you can do this by
hand if you throw on a pair of cotton gloves with
some nitriles on top. Otherwise you're gonna be using tongs, it's a little tougher to tell
the doneness with the tongs but it's totally doable as well. With all that shuffling to
make sure everything's browned evenly, I'd say total
15-20 minute cook time. Which is probably, what, half
of the total prep time so, you're looking at about an
hour and you've got this done start to finish. Which I think is not too bad if you're feeding a pretty good group. At this point I just want to dive in and get a taste of these things. This one's got my name on it. Oh man. That's just, savory deliciousness. I'm a little bit speechless. I'm trying to process all this, it kind tastes like
taking a bite of steak. I'm surprised how big the beef flavor is. I think that the umami of the
mushroom really plays that up. The blue cheese dressing,
always one of my favorites, perfect complement for
steak and mushrooms. I have to say that the brut
flavor, that wine flavor, pretty subtle, but now we've
got an open bottle of brut and it's almost New Years Eve. So it's probably time to finish that off. Hey, thanks so much for watchin'! If you enjoyed the video please
hit that subscribe button, and if you have any questions or comments or there's anything you'd
like to see me cook, let me know in the comment
section down below. Happy New Year and let's
be good to one another! For more recipes, tips and techniques head over to thesauce.atbbq.com All things barbecue, where
barbecue legends are made.
