Lobster Stuffed Beef Heart
I seriously enjoy cooking carnivorous recipes and feeling the rush of energy they give me!
In fact, many people have requested a recipe made with offal, so I’m spoiling you today by showing you how to make a tasty stuffed whole beef heart! Oh, yeah!
For those unfamiliar with this muscle, you usually cook it by slicing it thinly and grilling it like a steak. It’s incredibly delicious (and one of my favorite meats)! You can eat it for breakfast, lunch, dinner—any time! (I personally recommend eating it in the morning with eggs—it’s amazing!) By the way, I use a beef heart in this recipe, but if you don’t have any on hand or prefer to make it with something else, you can use flank steak or roast beef instead, no problem.
Otherwise, note that for this recipe, you need to use the top rack of the All-in-1, so all cooking is done in the indirect zone and the heat in the BBQ stays fairly high*. By maintaining consistent heat, the bacon slices around the core will get as crispy as you want them. And how do you build that blazing, fiery heat? House of BBQ Experts oak lump charcoal! You read that correctly: with the All-in-1 and some oak lump charcoal, you’re set. And if you’re feeling a little wilder and want to smoke your meat, add some House of BBQ Experts apple wood chips, it will be equally amazing! (This type of wood works well because it gives off a lot of heat.)
Before I give you all the steps, I also want to mention that if you don’t have any bacon, you can wrap the heart in House of BBQ Experts butcher paper or brush it with butter instead. Also—I’ll say it again—if you have kidney problems, check with your doctor to see whether the carnivore diet is right for you before jumping into it.
*You can still make this recipe without a charcoal BBQ (or an All-in-1). Just light the burners on your BBQ and create an indirect cooking zone on one side.
On that note, here’s how you can make this masterpiece:
- 75 g of Parmesan or Pecorino cheese wedges
- 10 (approximately) slices of bacon
- 100 g Mozzarella di Bufala
- 1 beef heart (grass-fed Wagyu beef, in my case)
- 1 lobster, between 1.5 and 2 lbs, cooked
- 1 avocado
- 2 tbsp. duck fat
- ½ tsp. House of BBQ Experts Booster flavor enhancer
- 10 (approximately) green olives, pitted
- Place the oak lump charcoal around the perimeter of the BBQ cookbox (don’t put anything in the center), light it and let it preheat the BBQ to 375-400°F.
- Remove the lobster meat from the shell and set it aside.
- Using a knife, cut the beef heart, so as to “butterfly it” (without dividing it into 2 separate pieces). Remove the membranes, filaments and fibrous strands from the meat (inside and out).
- Put the heart in the refrigerator while you prepare the stuffing (optional).
- On your work surface, cut the olives into slices, avocados into cubes and lobster meat into pieces. Place everything in a large bowl.
- Add the duck fat and salt to the bowl. Mix until well combined.
- Remove the heart from the refrigerator (if applicable), making sure to “open” it along the incision, and stuff it with the lobster meat mixture.
- Grate the Parmigiano or Pecorino (to taste) over the stuffing.
- Cut the Mozzarella di Bufala into thin slices (in a semicircle for better distribution), then add the slices on top of the stuffing and Parmigiano.
- Fold the heart over itself to form a “roll”, keeping everything inside.
- Lay down 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 bed and fold the slices over to enclose it.
- Insert food-grade stainless steel nails into each bacon slice (or use butcher’s twine or skewers) to ensure everything is secured in place.
- Place the heart on the BBQ grill in the indirect cooking zone. Let it cook until the Thermomax reaches an internal temperature between 150 and 160°F (make sure to take the temperature of the heart, not the stuffing).
- Serve and enjoy.