Archive for the ‘Beef’ Category

Another BGE cook

July 14, 2007

     Still breaking in the Big Green Egg here.  This thing amazes me.  Once at temp, it stays there.  If I open the lid and temps fall, it recovers faster than anything I’ve cooked on.  The ceramic holds the heat extreamly well.  On to the meat!

I rubbed a 10lb packer brisket with Grub Rub(a favorite of mine).  I loaded the firebox to the brim with B&B lump charcoal with hickory chunks mixed in.  I lit a couple of firestarters and brought the egg temp up to 250*.   This cook was offset, which is when a plate setter is deflecting the heat to the outer edges of the cooker.  I let the egg heat for about 30 minutes before I loaded the brisket on at 11:00PM.  I woke up at 3:00AM to check on it, and temps were holding, so I went back to bed.  I started checking brisket temps at 7:00AM.  I pulled it when it reached 195 degrees in the flat at 8:30AM. 

     I shut down the vents to extinguish the coals.  The egg takes a couple of hours to cool down since the ceramic holds heat so well.  When the 10 hour burn was done, I still had about 60-75% of the coals left unburned.

     Here’s the finished product.

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And the point chopped for sandwiches.

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Fat Iron Steak

April 11, 2007

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     Flat Iron Steaks are gaining in popularity.  They are actually a cut from Chuck roasts.  It’s also known as a Top Blade Steak.  There is some more history HERE.  Grilling is fairly easy, either over charcoal or gas.  Season both sides (salt, pepper and garlic powder are my choice).  Place steak on the grill over a medium heat for about 8 minutes per side.  Internal temps should be about 145* for a rare to medium rare.  Overcooking (anything over medium) will make this cut tough.  Allow the steak to rest for about 10 min and slice into thin strips to serve.  I sliced a russet potato and a Texas 1015 sweet onion and seasoned with salt and pepper.  The sides were grilled along side the steak until they were tender.

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Here’s the meal brought together.

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March 23rd Cook

March 25, 2007

     Nice day here in North Texas, so I decided to light up the smoker.  I rubbed some country style pork ribs, which are just sliced pork shoulders(butts).  I pulled the “ribs” into pulled pork.  And I threw of a package of Slovacek beef sausage.  I also made up a few armadillo eggs.  Half of the eggs had cheddar and jalapeno slices, and the other half just had cheddar.  They were seasoned with Spicewine Hen & Hog Dust.

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Finally Decent Weather

January 30, 2007

     Finally had some days off that were rain free.  Set the alarm for 4:30 AM.  I fired up the pit by 4:45 and started prepping meat.  I mixed the injection for the pork shoulder and started unwrapping meat.

     I injected the shoulder with Chris Lilly’s injection recipe.  Then I rubbed it down with Bad Byron’s Butt Rub.  Then I rubbed down a 12 pound brisket with brisket rub from Dave Klose.  Brisket and butt were on the grates by 5:15 and I went back to bed.  I kept the pit temp about 225* and threw some Meyer’s regular and Opa’s jalapeno cheese sausages on for lunch.  I also made about 2 dozen armadillo eggs.  Half of the eggs were stuffed with a jalapeno slice and a cube of cheddar cheese.  The other half only had the cheese.  They were all dusted with Hen & Hog Dust.  And I threw on a maple fatty to round it out.

     Armadillo eggs took about 60-90 minutes.  The sausages took about 2 hours.  Pork butt was on for about 14 hours and the brisket about 18 hours.

Here’s the finished products minus the pulled pork: 

Opa’s on the top left, Meyer’s on the top right.  Fatty on the bottom left and armadillo eggs.

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Here’s the brisket flat being sliced.  The point was chopped.

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Grilled Tri Tip

January 23, 2007

     Tri Tip isn’t a very common cut of beef in Texas.  The majority of its popularity is in California.  It’s mainly grilled Santa Maria style.  This involves basic seasoning and searing over high heat and cooked until rare to medium rare.  It is then thinly sliced across the grain for sandwiches. 

     I fired up my Weber kettle.  I made a 3 zoned fire by having most of the coals on one side and thinning out towards the other side.  This gives me hot, warm and cool cooking areas.  I seasoned the tri tip with the rub mixture (recipe follows).  Then it was seared over the hottest coals for 10-15 minutes flipping often.  Then I inserted a remote probe thermometer and set the roast over the cooler coals to finish the cook.  The internal temperature is brought up to about 135*.  Place the meat on a grate over a plate and loosely tent with foil.  This will catch all the juices and keep the nice charred crust from getting soggy.   Allow to rest 15 minutes while carryover heat brings the internal temp up to 145*.  After resting, thinly slice against the grain.  The thinner the slices the better.  Pile a stack of sliced meat on a good crusty bread and pour a little of the reserved juices on and enjoy.  I like to add a little prepares horseradish to mine.  Sometimes we even grill up some onions to add to the sandwich.

 Santa Maria TriTip Rub (enough for 2-3 tri tips)

2 Tbsp. Kosher Salt
1 Tbsp. fresh cracked Black Pepper
1 Tbsp. Ground Cumin
1 Tbsp. Garlic Powder
1 Tsp. Onion Powder

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Tri Tip Sandwhiches

January 17, 2007

     We got about 2 inches of sleet and snow here in North Texas this morning.  So for lunch I dug in the freezer.  I pulled out a vacuum sealed serving of grilled tri tip. 

     I brought some water in a pot to a simmer.  I placed the sealed tri tip in still frozen.  Heating this way is a quick way to defrost and heat without over cooking the meat.  Meanwhile, I put a 6 inch section of a baguette in the oven to warm and crisp the crust.  After about 10 minutes, the tri tip was thawed and heated through. 

     I sliced the bagette and placed the thin slices of meat on one side.  I poured the juices from the vacuum bag onto the top half of the sandwich.  I added some prepared horseradish and had a great quick lunch.

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Southwest Stew on a Stick

January 10, 2007

Recipe from Smoke & Spice by Cheryl & Bill Jamison

     This is another recipe from my “BBQ to do” list.  I wanted something different, so I gave it a go.  They came out really good.  Only thing I would change next time would be to par cook the onions first, or use thawed frozen ones.  This batch I didn’t use the glaze, and it didn’t hurt the recipe.  I had plenty left over, so I removed the skewers and they went into the fridge.  I found out later that the meat was even great right from the fridge, when wanting a snack.  I vacuum sealed the rest, in single serving portions.  They are easily reheated in a pot of simmering water.  Just make sure to double seal your bags before freezing.

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Rub Recipe

1 tsp Black Pepper                                       1 tsp Dry Mustard

2 tsp Chili Powder                                       1/2 tsp Cayenne

1.5 tsp Coarse Salt(I used Kosher)            3/4 tsp Ground Cumin

Glaze Recipe

3/4 Cup Beer                                               3/4 Cup Beef Stock

2 Tbsp Tomato Paste                                   1 Tbsp Molasses

1/2 tsp Chili Powder

Stew Recipe

2 pounds Sirloin, cut into 1 inch cubes

1.5 Cups Pearl Onions, peeled & parboiled

6 Carrots , cut into thick chunks & parboiled

      Toss cubed meet in rub and refrigerate for 2-4 hours.  Parboil onions and carrots as listed above.  Prepare smoker to cook at 225*.  Skewer meat, onions and carrots alternately.  Try to leave small spaces between ingredients.  Cover the skewers with plastic and set out at room temperature while you prepare the glaze.

     In a saucepan, combine glaze ingredients and simmer for 20 minutes, or until reduced by 1/3.  Keep warm.  Brush the skewers with the glaze and transfer them to the smoker.  Cook for 30-45 minutes.  Brush with glaze 5 minutes before they’re done.  Serve hot and brush with glaze again before serving.

Smoked Tex-Mex Meatloaf

January 7, 2007

    Meatloaf is a wonderful alternative dish to prepare in the smoker.  I was short on time, so I picked up a prepared uncooked 1.5lb meatloaf at Central Market.  I picked up their Tex-Mex version.  It has a few Mexican spices add in.  It comes in the small foil loaf pan.  I peeled the pan away from the meat about 1 inch all the way around for good smoke penetration. 

     I fired up the smoker to about 275*.  I placed the meatloaf on the hotter end of the pit.  After about an hour, I removed the pan and placed the meatloaf on the cooking grate.  It cooked for about another 1.5 hours  I removed it when the internal temp hit 165*, and let rest about 15 minutes.

      It came out really great.  It wasn’t spicy, but a lot more flavor than some regular meatloaves.  It went well with some yellow corn and mashed potatoes.  I served some spicy BBQ sauce on the side for a little extra kick.

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