this is an easy way to cook a relatively inexpensive piece of beef
2 lb tri-tip roast
2 Tbsp fresh rosemary,chopped
4 cloves garlic,minced
1/4 cup olive oil
juice of 2 lemons
preheat the grill to medium hot
mix the garlic,lemon juice and olive oil in a small bowl
season the roast with salt and pepper then cover with the marinade
let sit 30 minutes
place the roast on the grill directly over the coals/burners
flip after 20 minutes
continue cooking over direct heat until a meat thermometer reads 140 for medium (about 20 minutes more)
let rest 10 minutes before slicing across the grain
This is a recipe for smoked turkey. You will need a smoker to do this. I use an electric mastercraft smoker i bought at Cabela’s but you could use a simple bullet smoker if you wish. I like teh electric one because I can maintain the temperature I want easily. You will need a while to make this since it takes about 6 hours in the smoker + prep time. I used cherry wood becasue its a lighter wood and adds a sweet flavor to the meat. You can use any wood but I’d stay away from mesquite for this,It adds to heavy of a flavor to the turkey in my opinion
dont use a turkey much bigger than 12 lbs. because you are using relatively low heat a larger turkey spends to much time in the danger zone (below 120) to really be safe.
10-12 lb turkey completely defrosted
4 cups of so of wood chips
your favorite BBQ rub (I use salt lick BBQ rub)
1 stick melted butter
1 hour before begining to smoke
soak the wood chips in water
apply the rub to the turkey
place the tutkey in a smoker preheated to 250
add the wood chips,adding more as needed. Most of the smoke flavor is added in the beginning to that is the most important time for exposure to the smoke.
after 2 hours in the smoker begin basting with melted butter every hour or so
the turkey will need to smoke for around 6 hours or so. I use a remote meat thermometer to monitor the temperature. You want the thickest part of the thigh to be at 170 degrees.
remove the turkey and let rest 30 minutes before carving
I made this with buffalo. It can also be made with beef instead
2 lbs buffalo or beef stew meat cut into small cubes
3 tbsp flour
2 medium-large sweet potatoes cut in 1/2 and then sliced
2 medium onion cut in 1/2 and sliced 1/4 in thick
4 medium carrots cut into rounds
4 medium parsnips cut into rounds
1/2 lb mushrooms sliced
1 14.5 ounce can diced tomatoes
4 bay leaves
1 tbsp oregano
1/2 tsp garlic powder
1/2 tsp fresh ground pepper
2 1/2 cups chicken or turkey broth
dredge the meat in the flour and set aside
place the sweet potatoes in a layer at the bottom of a crock pot
layer the onions on top of the potatoes
next layer the carots,parsnips and mushrooms.
layer the meat over all
place the bay leaves on top of the meat
pour the tomatoes evenly over the meat
sprinkle the oregano,pepper and garlic powder over all
pour the broth evenly over all
cook on low 8 hours stiring every hour after the first 5 hours
a very easy recipe for a gas grill
1 pork tenderloin about 1 pound
1/2 cup kosher salt
1/2 cup sugar
4 cups water
your favorite BBQ rub
1 hour before cooking stir the salt and sugar into the water until dissolved in a medium bowl. submerge the pork in the brine,if needed place a small plate on top to keep the pork submerged.
place in the refrigerator for 1 hour.
preheat the BBQ under high heat 15 minutes
remove the pork from the brine coat with your favorite rub.
place the pork over direct medium heat and close the lid. let cook 7 minutes
turn over and let cook 6 minutes more.
turn off the burners and let cook for 5 more minutes under residual heat with the lid closed
check the temperature with a meat thermometer. it should be around 145-150 degrees. if not quite done keep on the warm grill 2-3 more minutes.
a true texas classic. takes a long time but worth it
Full slab spare ribs 6-7 lbs
1 cup brown sugar
1/4 cup papriks
1 tbsp salt,ground pepper,garlic powder,onion powder,chile powder,dry mustard
1/2 tsp cayenne
mix well and store in a sealed container
for the ribs.
the day before cooking remove the tough membrane on the underside of the ribs. Cut off the extra flab of meet so the meat is about equal thickness.
spread a thin coat of dijon mustard on both sides of the ribs. apply the rub and press into the meat. refrigerate overnight.
smoke at 225 for 6-7 hours or so mopping every 90 minutes with the apple juice. The ribs are done when the have pulled back about 1/2 inch or so from the edges of the bone.
wrap in aluminum foil and let rest for 30 minutes. if necessary they can be furthered wrapped in towels and placed in an ice chest for 2-3 hours.
Congee or Jook is a rice porridge eaten for breakfast in china. This is a little thicker than a typical congee but it is very good and is also a good way to use a leftover turkey carcass
1 turkey carcass
2 48 oz cans chicken broth
2 inch piece of ginger peeled and sliced
2 cloves garlic minced
1 large onion roughly chopped
3-4 carrots chopped
2 cups rice
1 tsp chinese 5 spice powder
1 Tbsp sesame oil
1 baby bok choy roughly chopped
1 can straw mushroom drained and chopped
In a large pot add the carcass and the broth. you may have to break the carcass up a little to fit. If the broth doesnt cover the carcass add some water so its covered. add the ginger,onion,carrots and garlic. Bring to a boil,reduce heat to a medium simmer,partially cover and let cook for 3-31/2 hours. take the solids from the broth using a slotted spoon or a strainer.
Add the rice,5 spice powder,sesame oil,bok choy and the mushrooms.cover and cook 30 minutes or more until the rice is fully cooked and the congee has thickened.
The is from a Bon Appetit recipe with a few changes
1 2.5-3 lb boneless pork loin roast
4 oz thin prosciutto slices (about 8 slices)
1/2 cup panko crumbs
1 tsp kosher salt divided
1 tsp ground pepper divided
1 1/2 Lb Broccolini
1 cup chicken broth
1 cup white wine
2 Tbsp butter
1 Tbsp cornstarch mixed with 1Tbsp water
3 small lemons,2 very thinly sliced
preheat oven to 450
place pork loin on a cutting board,thin side facing you. Using a long thin knife like a boning knife starting about 1/2″ from the underside of the roast cut 1/2″ in. continue cutting until you reach 1/2″ from the other long side unrolling the roast like a carpet as you cut ( you are butterflying the roast.)
Arrange prosciutto over pork overlapping if needed.
arrange lemon slices over roast.
sprinkle with the panko .1/2tsp salt and 1/2tsp pepper
- Butterflied roast ready to be rolled
turn roast so 1 short end faces you. roll up roast,arrange to the seam side is down.
tie in 1″ intervals with kitchen string.
roast ready for the oven
Sprinkle roast with remain 1/2 tsp salt and 1/2 tsp pepper.
place roast in oven and roast 15 minutes
reduce heat to 325 and roast 1 hour more or until a thermometer inserted in the center reads 160
transfer to cutting board.
While the roast is in the oven blanch the broccolini in salted boiling water 2 minutes. drain and cool.
after removing the roast raise oven temperature to 375.
spread the broccolini onto a baking sheet. drizzle with olive oil and ground pepper.
toss to coat.
roast about 10 minutes until lightly browned.
sprinkle juice from 1 remaining lemon over broccolini.
while the broccolini is in the oven place the roasting pan from the pork over 2 stove burners. Add the broth and wine,bring to a boil over medium high heat,stirring up any browned bits. boil until reduced by 1/2. stir in the butter and the cornstarch mixture and stir until thickened 1-2 minutes. strain sauce into a bowl.
slice the pork into 1/2″ slices,serve with the broccolini and pass the sauce.