Easiest and the most delicious flank steak!
These Flank Steak Pinwheels are a crowd-pleasing masterpiece that combines the smokiness of the grill, the boldness of BBQ rub, the creaminess of provolone cheese, and the zesty kick of Habanero Chimichurri into a delightful culinary experience that's sure to impress anyone lucky enough to enjoy them. Whether it's a backyard barbecue or a special dinner, these pinwheels are a delicious choice that will leave everyone craving more.
Butcher or parchment paper?
While you can do both with this recipe, you can recieve different outcomes. When it comes to barbecue, butcher paper, also known as "peach paper," is often chosen for wrapping meats like brisket and pork butt during smoking. It offers good heat and smoke transfer while retaining moisture and protecting the meat from drying out. Butcher paper's breathability helps achieve a balance between tender meat and a desirable exterior crust, making it ideal for maintaining texture during long smoking sessions. On the other hand, parchment paper, commonly used in baking, is less suitable for wrapping meats during smoking due to its limited breathability, which can trap too much moisture and result in overly soft textures. Therefore, for barbecue, butcher paper is the preferred choice for achieving optimal results.