Smoked matambre, anybody try this?

Is that anything like Chupacabra? My only thoughts are that I've been fairly unimpressed with bacon draped across an otherwise lean piece of meat. Now, the bacon comes out great, but doesn't do a whole lot for the meat, that I can tell anyway. Also figuring that the thin flank steak (or as my Polish friend from grade school's mom did something similar with round steak), it might take quick, high heat better than low slow smokin'. But, hey, you're going to do it anyway, so tell us what happened!

I have to say I have no idea what Chupacabra is (I googled it and came up with goatsucker). Anyway, I think you're idea of grilling it sounds good given the lean cut. I'll let everyone know how it turns out

Yep, Buckeye...it was late when I posted that! Chupacabra is a mythological, goat sucking creature, of Latino origins, and usually blamed for anything that goes wrong on my construction sites! Couldn't be the construction crew!!

Probably funnier here in Southern Cal, than in Ohio, where I'm guessing you're a buckeye from. Looking forward to hearing how your dish turns out.

Well, I had pretty good luck with the matambre. I had the butcher butterfly a flank steak, which I then stuffed with thin slices of carrots, celery, green peppers, andouille sausage, and cheese (I was lazy and borrowed some string cheese that my kids eat). I rolled it up, wrapped it in bacon, and tied it up. I decided to smoke it. I smoked it for about 2 hours in the cookshack, until it hit 150, then foiled it (the cheese was starting to melt), and then finsihed it up on the grill for another twenty minutes.

Overall, it came out pretty darn good-I was worried about how tough the flank steak would be-it definately had a bit of chew to it, but overall pretty tender. Next time I would use a cheese that doesn't melt as easily.

Same thought, different subject...people talk about cooking 'fatties' which (I think) are flattened then rolled bulk pork sausage with cheese (and other things) inside. Always wondered how to get the raw pork cooked and not get the cheese to the drip point?

There are cheeses made with higher melting points,used by the sausage folks.

The already cooked stuffing and cheese don't need to cook to as high an internal temp.

Yup, I guess hard cheeses have a higher melting point. i think next time I'll go with something like a colby or pepper jack