Showing posts with label 52 Beef it's whats for dinner. Show all posts
Showing posts with label 52 Beef it's whats for dinner. Show all posts

Wednesday, September 24, 2014

Meat Loaf - Mom's "Old School" Secret MeatLoaf - 52 Church PotLuck Dishes


Best if you hum the William Tell Overture (the Lone Ranger theme) while reading this...

Hi-Yo Meatloaf!

A Fiery Coating (of Ketchup), with the ease of a  mix (Lipton Onion Soup Mix), a Cloud of dusting (Brown Sugar)... Makes for a HEARTY Hi-Yo MEATLOAF!

With his Faithful Comforting Companion (Peas and Mashed Potatoes), the daring and resourceful meat dish of the plains led the fight for Meat and Potato nights in the Man Food era of the early 50's.

Return with us now to those thrilling days of yesteryear... The "Old School" MEATLOAF Rides again!

OK, turn off the theme song in your head (if you can) and remember Mom's Secret Meat Loaf... Not so secret as versions of this recipe are printed on the box of Lipton Onion Soup Mix, but I have tossed in a couple of extras.  From Brown Sugar, extra ketchup (inside and out) to even optional Cheddar Cheese, this is the moist and heartily satisfying meat dish of the 50's and 60's... Your Mom's (or maybe Grandma's).

Hi-Yo Indeed!


OK... Here's what I did...


Meat Loaf -
Mom's "Old School" Secret MeatLoaf Recipe



Ingredients
  • FOR THE SECRET - 2 Cups Bread Cubes (4-5 Slices White Bread diced 3/4 inch Cubes)
  • 3/4 Cups Buttermilk
  • 2 Pounds Hamburger
  • 1 Envelope Lipton Onion Soup Mix
  • 2 Large Eggs, Slightly Beaten
  • 1 Cup Ketchup
  • 2 TBS Yellow Mustard
  • 1 TBS Brown Sugar
  • Optional - 1 Cup fresh grated Cheddar Cheese
  • 1/2 Cup Additional Ketchup for Topping
  • 2 TBS Additional Brown Sugar for Topping
Cooking Directions
  1. Preheat oven to 350 degrees,
  2. FOR THE SECRET - In a small mixing bowl, combine the bread cubes and buttermilk and soak for 10 minutes... Cubes should absorb all of the buttermilk.
  3. For the meatloaf, Combine All of the remaining ingredients (Meat, Soup mix, Eggs, Ketchup, Mustard and Brown Sugar plus if you like a cup of Cheddar Cheese with the soaked bread cubes. Use your hands to combine until just mixed. DO not over mix or the meatloaf becomes tough.
  4. In a 9X13 Casserole Baking Dish, form the meat into a loaf shape. Drizzle the remaining ketchup over the top and sprinkle additional brown sugar over all.
  5. Bake for 1 hour until meat is cooked through. Allow to rest for 20 minutes before slicing.
  6. Serve HOT and ENJOY (Although cold meatloaf sandwich during a midnight 'Fridge raid is about as good as old school can get!)

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, July 10, 2014

KC Strip Steak with Pepper and Herb Marinade - 52 Grilling Time Secret Extras


Summertime and the living is indeed EASY!

As is adding extra flavors to a simple KC Strip Steak.  In a small irrelevant corner of the world, this cut of beef may be known as a New York Strip, but in the rest of the country and historically, it is a Kansas City Strip.

It is also the favorite of budget conscious grillers these days.  Just seems there is no bargains anymore in the meat counter.  But I did find a very good price on these the other day!

And oh wow does this marinade combination spice rub adds a tremendous amount of flavor!

Easy, Unique and memorable... Perfect for that "Sale Day" at the meat market!


OK... Here's what I did...

KC Strip Steak with Pepper and Herb Marinade


Ingredients
  • 2 - One inch thick Eight Ounce Kansas City (OK, Sometimes called New York) Strip Steaks
  • FOR THE MARINADE:
  • 1/4 Cup Herbes de Provence Spice Mix (Store Bought or Make your Own)
  • 3 TBS Fresh Cracked Pepper
  • 3 TBS Coarse Sea Salt
  • 4 Garlic Cloves, Crushed and minced
  • 3 TBS Brown Sugar
  • 1 tsp Crushed Red Pepper Flakes (To taste, more if you want Spicy, less if you prefer less spicy)
  • 2 TBS Soy Sauce
  • 2 TBS Olive Oil
Cooking Directions
  1. Mix all ingredients to form a paste
  2. Smear the paste to coat each steak.
  3. Wrap each steak in Cling wrap or seal in a Ziplock bag.
  4. Refrigerate for 8 Hours.
  5. Remove from fridge and unwrap, and allow to come to almost room temperature, about 1 hour.
  6. Meanwhile, prepare your grill for high heat, Direct Grilling.
  7. Grill, about 5 minutes each side until internal temperature reaches 125 degrees for Medium Rare (add 1 minute for Medium (130 degrees), 2 minutes for Medium Well (135 Degrees))
  8. Remove from grill and allow to rest for 5 minutes. This allows the juices to be reabsorbed into the meat, making for a juicy steak (and not a steak served in a pool of bloody juices).
  9. Slice against the grain, I like to serve the slices rather than a big hunk of meat. Serve warm and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, February 14, 2014

TIPS for a Pan Seared THICK T-BONE STEAK Keeping it SIMPLE - 52 Grilling Time Secret Extras


I just could not stand it another day... I needed to grill something.

But, Kansas along with too much of the US has been arse deep in snow for over a month.  I made the mistake of watching the weather forecast and saw that temps were supposed to be in the 50's last weekend.  A little chilly, but certainly grilling weather for me at least.

Unfortunately those lying sacks of crap at the local NBC Affiliate (Yes, I am calling you out Larry Lezak) got it wrong.  Instead of 50 and partly sunny it was 30 and sleeting.

Sigh.

So, as much as I would like to vent about the weather... truth is it is almost as easy and almost as tasty to simply turn your broiler into a gas grill.  Just think about cooking that steak from the top down instead of the bottom up.

And since I was using the oven, I was freed up to do final tweaks on my sides, Twice Baked Corn and Pimento Cheese Dip Potatoes, Simple Spaghetti Squash with a Jack Daniels Mushroom Gravy.  Made for a beautiful platter of food.  You will have to come back over the next couple of posts to see those recipes.

As far as "Grilling" a steak in the broiler, just remember KISS...

K eep... I t ... S imple ... S ymon


Pan Searing a steak is about the most popular way to order a steak at a high end steak house.  Popular for two reasons... First, there is no doubt that this method insures meat that is tender, juicy and easily monitored for proper temperature.  That intimidating Rare,medium Rare, Medium or Medium Well.  Those terms measure the internal temperature.  ALWAYS cook with an internal meat thermometer.  If you are a master griller that cooks steak every day you could measure doneness by touch.  But for the novice or occasional steak cooker (like me), better to be safe accurate and ALWAYS PERFECT.  After all, that is your goal is to serve a consistent product.  Right every time. Probe thermometers that measure the temperature of the meat while cooking are easy to find, cheap (about $20) and is the single most important tool a steak cook has.

Medium Rare, the industry standard for the best temperature to serve meat is 135 degrees.  5 degrees more and you have Medium, 5 less and you have rare.

Fina VERY VERY IMPORTANT Tip is to rest your meat.  Once out of the oven, your steak on a cutting board and let it relax, cool a bit, evenly distribute the temperature into the meat and allow the juices to be reabsorbed.  If you have ever cut into a steak and pools of blood grows and grows on the plate, your steak was not allowed to rest.  The meat shown is medium rare, yet very very little blood seeps out.  It stays in the meat, keeping it moist tender and juicy.  Really, that's all you need to know... Proper temperature, Resting the meat and Simple Seasonings...

OK... Here's what I did...

Simple Seasonings...
Salt
Pepper
Olive Oil
On a Simple Luxurious Cut of Meat
2 - One and a half inch thick T-Bone Steaks (Look for even thin marbling of fat  throughout the meat.  If in doubt, ask your butcher to pick out the best ones.  They want you to succeed and are ALWAYS very helpful).
  1. One hour before you plan to cook, remove thawed steaks from  the refrigerator.  Generously sprinkle about 1 TBS each of Salt and Pepper on the steaks.  Rub each with a tBS of Olive Oil.  Wrap each steak in Cling Wrap and set aside.  This allows the meat to slowly come to room temperature which allows the meat to cook more evenly, even when it is this thick.
  2. And that hour is just the right amount of time to bake the side dishes (Baked potatoes and spaghetti squash)
  3. OK... Time to "Grill".  Set your oven to BROIL.  Position a rack in the middle.   It is best to use a slotted grill pan.  If you do not have one you can use a jelly roll pan as long as it has sides to prevent the rendering fat from dripping into the oven.  
  4. There is a MUST HAVE piece of technology... a remote probe digital thermometer,  One with a cord that you can measure the temperature with while the oven door is baking.  
  5. BUT FIRST, before you "Grill" in the oven, you need to pan sear the steak.  PREHEAT for 5 minutes a cast iron or heavy bottomed frying pan.  Set the burner on HIGH and the pan with nothing in it on the burner.  HOT HOT HOT.  WARNING, this will SMOKE once you add the meat.. Smoke alot.  Part of the charm.  Have a window open and a fan to suck the smoke out as much as possible.  Just think of it as a way to test your smoke detector (I am only allowed to cook steaks this way once a year... This is why).
  6. OK.  Unwrap the steaks and put them down into the HOT HOT HOT Frying Pan.   have a timer ready.  One minute per side.  This will get a nice beautiful charred outside as the pepper blackens.  The Olive Oil you rubbed on the steak earlier will keep the meat from sticking.  After one minute, flip the meat and sear the other side.  If the pan holds both steaks, great, once both sides are seared, just move the pan to the oven under the broiler.  In this case, the steaks were too big for a single pan.  I did them in stages.
  7. Once in the oven, hook up the remote temperature probe.  Your goal is 130 to 140 degrees internal temperature.  These came out of the oven a beautiful medium rare... pink in color, warm and cooked throughout.  The steaks need to be turned every 2 minutes as they cook.  Each steak cooks differently, based on how thick they are, how much fat content and how well the cow lived his life.  COOK BY TEMPERATURE to be sure.
  8. When the steaks reach temperature, remove from oven and allow to rest on a cutting board for 15-20 minutes (very thick cuts like these, leave for 20 minutes).  This allows the steaks to relax, allowing the steaks to reabsorb the juices.  If you cut into them right from the oven, the steaks will bleed out all those juices making them tough and dry.
  9. A T-Bone steak is actually two different cuts of meat.  One is a Filet Mignon cut and the longer larger side is a KC (OK, some say New York) strip.  You can serve them caveman style, just plop a big steak on a big plate and serve.  OR, cut the meat from the bones and serve as strips and/or filets.  OR, as I did here, cut the steaks from the bone and then slice the steaks... Always against the grain.
  10. And if you slice them before serving you can plate them up on a platter along with the sides for a presentation tableside.  Either way, served warm and ENJOY!

And come back nest pots to see the simple sides that go along with my T-Bones!


******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, February 5, 2014

Baked Korean Style Beef Short Ribs - Church PotLuck Main Dish


Beef Short Ribs... Fun to eat and fun to look at.  Those big dinosaur bones.  But just a little difficult to consistently cook perfectly.  They are about the toughest piece of meat you can get from a cow.  Cook them long and slow and they come out tasty and tender.  But all too often the ribs turn out tough, overcooked and filled with gristle.

But not these rubbed, marinated and quick cooked ribs!

Many of you have taken a look at my collection of "52 Grilling Time Secret Extras" (now way over 100 recipes).  This is a shot of me grilling this same recipe on a gas grill last summer.  I just LOVED these.  They are just about my very favorite thing in the world I have made on my grill.  These were snapped up.  Very very popular.

I recently made a this batch for a big PotLuck dinner we were hosting.  As I am writing this, we have 6 inches of snow and the temps are closer to zero than to 32 degrees.  Time to use the broiler setting and turn my oven into a grill.  It really is just that simple.

Take the same recipe.  Just when it says to move to the grill, instead prepare a baking dish... I have one of those grill pans with the ridges and side troughs to hold the rendering fat. Set this on the center rack, preheat with the broiler setting... 4 minutes each side and they are fork tender, juicy, seasoned and flavored and absolutely drool worthy perfect!

The ribs are cut "Korean" style which is across the bone and thin, about a half inch.  The perfect size to flash grill  Broil 'em.  They are rubbed with kiwi fruit and marinated in spices and a carbonated lemon lime soda (7-Up).  This loads them up with juicy flavorful marinade and makes these ribs THE BEST I HAVE EVER HAD!

Really... THE BEST.  Grilled, or Broiled


OK... Here's what I did...

Grilled Korean Style
Beef Short Ribs


Ingredients
  • 6 Pounds Beef Short Ribs, slice against the bone about 1/2 inch thick
  • 3 Medium Kiwi, peeled and pureed into a paste
  • 3 TBS Dark Brown Sugar
  • 3/4 Cup Soy Sauce
  • 1 Head of Garlic, peeled, smashed and minced
  • 2 TBS Fresh grated Ginger
  • 2 TBS Sesame Oil
  • 2 TBS Sesame Seeds
  • 3 TBS Honey
  • 1 TBS Red Pepper Flakes
  • Large Pinch Black pepper
  • 2 (16 Ounce) Bottles 7-Up (Lemon Lime Soda)
  • Drizzle of Olive Oil
Cooking Directions
  1. Get messy... Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
  2. In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
  3. Set your oven to the BROIL setting.  using an oven safe pan with a rack built in or grill plate, preheat the dish on the center rack.
  4. Drizzle the ribs with the Olive Oil and broil the ribs in batches until they turn caramel brown and develop slightly charred edges, 4 to 5 minutes on each side. 
  5. Warning, these drip marinade from the ribs be sure to have enough room for the drippings so they do not over flow into the oven.
  6. Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
  7. Serve HOT and ENJOY!
Served 'em up with creamy mashed potatoes, a Sweet Onion Casserole Side Dish, Some Candy Bacon Wrapped Green Bean Bundles and Rosemary Bread drizzled with Olive Oil... a Pretty Good Meal with Delicious Flavors of Summer and a GREAT Contribution to any PotLuck big family and friends dinner.


******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, November 14, 2013

3 Ingredient Injected Smoked Brisket for MOIST TENDER and DELICIOUS - Grilling Time and Cooking with Beer


I am in the midst of writing up my practice Thanksgiving meal.  It was indeed a special day a week ago when my Sainted Mother came for an all too rare visit from Phoenix.  Joining us was my son, PFC James, stationed close in Fort Riley (Kansas) and preparing for a deployment to Afghanistan later this year... Bittersweet to have him so close yet training to be in harm's way this time next year...  But let's dwell on the THANKFUL Part...  It was not the big T-day on the calendar, but it was a day to be Thankful!

This post is about my brisket.  I know turkey is more common as a main course.  In fact I did make a turkey as you can see in the photo of my serving platters...  Brisket and Sweet Potatoes with Cranberry Sauce and Smoked Turkey with Candied Green Bean Bundles (more about those in my next few posts).

I like to offer a choice at these big family events.  PLUS, a smoked brisket takes relatively little effort, done on an outdoor grill or dedicated smoker (although you could make this in a kitchen oven, would just lose the extra smokey flavor).


I have already done a post on smoking a brisket on a Weber Grill (my current passion is cooking on my inexpensive yet versatile Weber Kettle Grill).  I smoke the meat for about 6-8 hours outside on the grill.  Once it has absorbed all of the smoke flavor it is going to, I wrap the brisket in aluminum foil and move the meat to the kitchen stove to cook overnight, low and slow (225 degrees) until the internal temperature reaches 195 degrees.  If you are new to smoking brisket, I would urge you to click HERE and take a look at the basics of smoking brisket on a Weber.

But since I have already done a post on smoking brisket, this post will cover injection.  In fact, a VERY VERY SIMPLE 3 ingredient injection.  Pick a full flavored beer.  Never use light beer, there is so much more flavor in the full flavored beers.  As always, I like to shop local for produce when I can and I like to use beers from my hometown Brewery, Boulevard Brewing Co.  In addition to be local, Boulevard also makes several different varieties that lend themselves to cooking.  I chose their most popular beer, Boulevard Unfiltered Wheat because of the natural citrusy flavor and sweet breedy Hops taste.

Brisket is such a tough piece of meat.  It requires that long and slow cooking process.  But that process also could dry out the meat.  No better way in the world to help insure a moist tender slice is to inject.  Watch the TV BBQ competition shows and you always see the pros injecting.  Any well stocked hardware or specialty BBQ store have injectors for sale.  Look like the nastiest needles to ever come out of a Horror Hospital.  Just load em up with the injection (recipe to follow) and SOAK the inside with the needle.  Small amounts in LOTS of hole.  About a TBS in every square inch, top, sides, bottom and the ends.

Once you inject, wait for awhile (20-30 minutes) before adding the rub.  Then wrap with a plastic wrap and let the combination of injected marinade and rub add deep rich moist flavor to your brisket... You spent a lot on the meat and usually you are serving this to guests... Do all you can to make it tasty, flavorful and moist!

Brisket AND Turkey for Thanksgiving... SO MUCH TO BE THANKFUL FOR! (oh and Mom and PFC James to share the day)...


OK... Here's What I did...


3 Ingredient
Beer Brisket Injection


Ingredients
  • 1 Bottle Beer (I used Boulevard Unfiltered Wheat). Room temperature
  • 1 Cup Cranberry Pomegranate Juice
  • 1 Stick Butter, Melted
Cooking Directions
  1. Trim the brisket first,
  2. Melt the Butter,
  3. Whisk together the beer, juice and butter
  4. Inject every square inch, top bottom and sides of the Brisket.
  5. Allow to rest for 10 minutes before adding the Dry Rub.
  6. As Always, ENJOY!

TEXAS Brisket Rub


Ingredients
  • 1/2 Cup Smoked Paprika
  • 1/4 Cup Coarse Grind Sea Salt
  • 4 TBS Garlic Powder
  • 4 TBS Onion Powder
  • 2 TBS Black Pepper
  • 2 TBS Dried Herbs (Parsley0
  • 4 tsp Cayenne Pepper
  • 4 tsp Cumin Powder
  • 2 tsp Ground Coriander
Cooking Directions
  1. Mix all ingredients by hand to break up any clumps
  2. Generously apply to every exposed part of the brisket, top, bottom, sides, ends.
  3. Wrap in plastic wrap and allow to come to room temperature, about 1 hour
  4. Smoke brisket... Can bake in oven, 20 hours at 225 or until internal temperature is 195 degrees.
  5. Wrap in Aluminum Foil and keep in an ice chest (no ice) for up to 4 hours until rest of the meal is ready.
  6. Slice, Serve warm and ENJOY!

*************************************************************************

So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, October 3, 2013

30 Garlic Peppercorn Beef Roast - Feeding Larry Pt 3 - Grilling Time


It's Post number 3 of my weekend Whoop de Doo...

I have already posted my recipe for a BBQ sauce I whipped up... Tennessee's own favorite son, Jack Daniel's Tennessee Whiskey BBQ Sauce and Glaze!  The sauce was in honor of our visiting friends from Tennessee, Larry and his entourage of family and pets that have been RVing across the country for the last 2 months.  Larry writes the Big Dude's Eclectic Ramblings Blog where you can look over some of the best scenery and stories of his trip.

The sauce was used to glaze up one of the best Turkeys I have ever made.  I pulled out the stops and brined the bird for 24 hours and then injected a Cajun Butter into the meat.  That Whiskey sauce was used as a glaze during the final 15 minutes of slow smoking (on a Weber kettle grill) for this Brined, Injected, Whisky Glazed BBQ Turkey!  While it does sound like a lot of work, this was the star of the afternoon with lots of atta boy comments!

But I had over a dozen friends and family that wanted to meet up with Larry and his travelling band.  So in addition to the bird I wanted to go a different route and give folks a choice... BEEF, it's what's for dinner!

This 4 pound beef rib eye roast was on sale last week.  Cheaper than hamburger.  I would probably normally just roast this in an oven but my oven space was at a premium.  So I used a gas grill, set it up for indirect heat (Burners on the sides were turned on medium heat while the center burners were left off.  This converted my grill to an oven with even convection heating.  I stabilized the temperature to about 375.  and it came out just fine.  I got busy and missed the temperature deadline for medium rare but this came out a wonderful 150 degree Medium cooked piece of meat.  I drizzled a little olive oil over the meat after I cut into it and it all worked just fine.

As to the Garlic...

LOTS of garlic.  I took 10 pieces of garlic and sliced them into thin thirds.  That's thirty pieces of garlic! I embedded these into the roast.  Just take a knife that is about the same size as the garlic pieces.  Poke deep enough so that the entire garlic piece will sit inside the meat.  If you are not a fan of garlic, these are large enough to pick out as you cut the finished slices.  BUT, the garlic roasted along with the meat juices makes for an incredible taste.



Next I coated the roast with a layer of Dijon Mustard.  The wet helps to keep the roast moist and most important, it gives the rub something to hold onto.  While it cooks it makes a simply delicious bark.  I made a simple rub of about equal parts...

Dried Garlic Flakes
Garlic Powder
Onion Powder
Slightly crushed Peppercorns
Sea Salt
Black and White Pepper



Mix this all together and then rub the meat.  NOTE: This is a rub, not a sprinkle.  Bub this into the mustard,  Pay particular attention to the holes that the you made with the garlic.  This forms a bark, which helps to hold in all the juices that might have leaked out during the slow roasting grilling.



Allow the meat to rest and come to close to room temperature before you begin cooking.  About an hour.  This also helps to allow the spices and especially the salt to help absorb all of those flavors of the rub and mustard to absorb into the top layer of the meat.

I cooked this on my grill, indirect heat, (Almost like smoking on a grill, Coals or burners on each side of the meat turned to medium.  Burners or coals directly under the meat off (or clear of coals).  The Grill temperature close to the meat was about 375 degrees.


OK... Here's what I did...


30 Garlic Peppercorn Beef Roast


Ingredients
  • 1 Large (4 Pounds) Rib Eye Beef Roast
  • 30 Cloves of Garlic, Peeled and each piece sliced into thirds
  • 1 Cup Dijon Mustard
  • 2 TBS Dried Garlic Flakes
  • 2 TBS Garlic Powder
  • 2 TBS Onion Powder
  • 2 TBS Cracked peppercorns
  • 2 TBS Sea Salt
  • 2 TBS White Pepper
  • Drizzle of Olive Oil
Cooking Directions
  1. Cut thirty slits @1-1/2 inch deep, 1/2 an inch wide evenly spaced, top bottom and all sides of a 4 pound beef roast
  2. Slather the mustard for a wet rub all around the garlic roast.
  3. Mix all of the spices together. Sprinkle this "rub" onto the mustard to form the outer bark as the roast cooks.
  4. I cooked my roast indirect heat on a gas grill. Temperature inside the grill was about 375 degrees, cooked for 2-1/2 hours for an internal temperature of 150 degrees, meat was medium.
  5. OR... Preheat an oven to 350 degrees. Cook roast for 2 hours to an internal temperature of 135 degrees (medium Well)
  6. Allow the meat to rest for 15 minutes before slicing. Slice thin for most tender texture.
  7. Drizzle with Extra Virgin Olive Oil for extra moisture
  8. Serve Warm and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

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