Mesquite Matambre


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I\\\'m a teacher, photographer, traveller, smoker and griller from the suburbs of Atlanta. I use a large Big Green Egg for my cooking.

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Adapted from this Mesquite Matambre recipe from a Stephen Raichlen Recipe.

I left out the hard boiled eggs, but may include them next time.

I heated the Big Green Egg to 400 with a couple of oak chunks and soaked mesquite chips. I set the grill for indirect grilling with the plate-setter, a drip pan filled with beer for moisture, and the grill grate. I cooked indirect for about an hour, then removed the drip pan and plate-setter and seared the marambres on all sides for two minutes. I let them rest for 30 minutes before slicing.

If you like this Mesquite Matambre recipe, check out our Stuffed Beef Rolls or our Philly Cheese Steak Wrap!

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