I really enjoy cooking carnivorous recipes and feeling all the energy they give me!
By the way, several people have asked for an offal recipe, so today, I'm spoiling you by showing you how to prepare a tasty whole stuffed beef heart! Oh yes!
For those who are not familiar with this muscle, it is usually cooked by cutting it into thin slices and grilling it like a steak. It is really delicious (it is actually one of my favorite meats)! You can eat it for breakfast, lunch, dinner… anytime! (I even recommend eating it in the morning with eggs, it is very good!) By the way, I use beef heart in this recipe, but if you don't have any or prefer to make it with something else, you can use flank steak or roast beef instead without any problem.
Otherwise, know that for this recipe, you have to use the top grill of the All-in-1 so that the cooking is done in an indirect zone and the heat remains high enough in the BBQ*. By keeping a constant heat, the bacon slices around the heart will even become crispy as desired. And what helps generate the beautiful fiery heat? BBQ Québec oak charcoal! Yes, with the All-in-1 and oak charcoal, you are in business. Even if you are even wilder, and you want to smoke your beautiful piece of meat, you can add pieces of BBQ Québec apple wood, it will be just as crazy! (This type of wood is good because it gives off a lot of heat.)
Before giving you all the steps, I would also like to tell you that if you don't have bacon slices, you can wrap the heart in BBQ Quebec butcher paper or brush it with butter instead. Also, I'll say it again, but if you have kidney problems, check with your doctor if the carnivore diet is right for you before embarking on this.
* If you don't have a charcoal BBQ (and no All-in-1), you can still make this recipe. All you have to do is light the burners of your BBQ, taking care to create an indirect cooking zone at one end.
So, here's how to make this masterpiece:
Required tools:
All-in-1
Oak charcoal BBQ Quebec
Thermomax
Ingredients:
75 g of parmesan and romano cheese in blocks
10 (approximately) slices of bacon
100 g of buffalo mozzarella
1 beef heart (grass-fed wagyu beef in my case)
1 lobster about 1.5-2 lbs, cooked
1 avocado
2 tbsp duck fat
½ tsp ground smoked salt Les aces du fumoir
10 (approximately) green olives, pitted
Preparation :
Place the oak charcoal around the edge of the BBQ bowl (do not put anything in the center), light it and let it preheat the BBQ to 375-400°F.
Shell the lobster. Reserve the flesh.
Using a knife, cut the beef heart so that you can "open" it up and spread it out (without dividing it into 2 separate pieces). Remove the membranes, filaments and fibrous pieces inside and out.
Reserve the heart in the refrigerator while preparing the stuffing (optional).
On the work surface, slice the olives, cube the avocados and chop the lobster meat. Place everything in a large bowl.
Add the duck fat and salt to the bowl. Mix until you have a nice mixture.
Remove the heart from the refrigerator (if it was there), make sure it is spread out ("open") lengthwise and stuff it with the lobster meat mixture.
Grate parmesan flakes (to taste) over the stuffing.
Cut the buffalo into thin slices (in a semi-circle shape for better distribution), then add the slices on top of the stuffing and parmesan.
Fold the heart over itself to form a “roll” and keep everything inside.
Make a bed of bacon by placing the slices next to each other (making sure they overlap slightly).
Place the heart in the middle of the bacon slices and fold them over themselves so that they envelop the heart.
Insert food-grade stainless steel nails inside each slice of bacon (or wrap the whole thing in butcher's twine or insert it onto a skewer) to ensure everything holds together securely.
Place the heart on the BBQ grill in the indirect cooking zone. Let it cook until the Thermomax indicates an internal temperature of 150 to 160 °F (be careful to take the temperature of the heart and not that of the stuffing).
Serve and enjoy.
Happy BBQ!