Category Archives: Beef

Grilled Tri-Tip

Sorry I havent written in a very long time…did you miss me? Of course you did! I have been suffering from a condition known as “baby brain,” where my pregnant body has decided to shuttle all of my body’s resources into the new little parasite leaving me semi-retarded.  What brain function I do have left is reserved for focusing on all the sh*t I need to do/research/buy over the next few months…and housework, I really need to do some housework, when I have the energy, turning food into a human being is exhausting enough.

Now, the tri-tip is a seriously under-rated piece of meat.  It is part of the sirloin, and is (hands down) the best roast on a cow.  It is very well marbled, which means its tenderness rivals our beloved filet(at 1/4 the cost).


After trimming any rouge hunks of fat, we rubbed ours with a good strong beef rub that had a lot of coarse ground malabar black pepper, salt, and garlic with just a little bit of chili powder, paprika, and onion powder. Then start up a dual zone fire on your grill, one side for searing and the other for cooking.


We cooked the tri-tip for 5-7 minutes each side over high heat, then moved it over to indirect heat and threw in some cherry wood.  Let the tri-tip cook for another 20 minutes or so, or until the internal temp gets close to 140 on the thick end.


Top your meaty goodness with a few chunks of Kerrygold butter and wrap in tinfoil.  Let the meat rest for at least 20 minutes, I throw mine in the microwave or oven so it doesn’t cool to quickly.


Slice, serve, and then come thank me for introducing you to this amazing cut of meat!


Posted by on February 13, 2013 in Beef


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Pizza Chili

Yep, I am cooking indoors again for a while. Cold and snow aren’t my thing, I am not dedicated enough to my livelihood to go outside and freeze my ass off when I am a freaking awesome at inside cooking too.  I know it is a lame excuse.

Pizza in a bowl beats liquid pizza nightmare, hands down

Pizza in a bowl beats liquid pizza nightmare, hands down

So, this recipe was created from a craving for pizza and a love for chili…all of the home-made pizza taste, with only a fraction of the effort


  • 1 TB fat for browning your meat
  • 1 pound of ground pork
  • 1 pound of ground beef
  • 1 TB dried basil
  • 1TB dried oregano
  • 1 t ground thyme
  • 1 can of tomato paste
  • 2 cans or 1 tetra-pak of diced tomatoes
  • 2 TB chili powder
  • 1 package of white mushrooms
  • 1 bell pepper
  • 1 onion
  • 4-5 cloves of garlic
  • 2 t paprika
  • 2 t parsley
  • 2 t whole fennel
  • 2 TB balsamic vinegar
  • a few bunches of fresh basil
  • whatever pizza toppings you like, pepperoni, olives, go crazy!


Ok, I know that sounds like a lot, but most of this stuff you probably already have if you keep a well-stocked paleo kitchen.  Start by heating up a pot, or dutch oven to brown your meat in.  After it looks cooked through add your balsamic vinegar and deglaze, that means scrape all of the tasty bits off the bottom.  Add in the tomatoes and tomato paste, then all your veggies, and spices, reserving half of fresh basil for adding at the end, and the other half garnish.  If you are feeling naughty throw some cheese on the b*tch…whats pizza without cheese?


There is a little trick to getting beautiful basil confetti, stack the leaves up and roll them like a cigar, .then cut across to get perfect little strips, and voila! Perfect basil garnish

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Posted by on February 5, 2013 in Beef, Pork, Soups


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SousVide Surf and Turf Benedict

In case you haven’t heard, the SousVide  and TX Bar Organics paleo blogger challenge is in full effect.  Please take a minute and vote(for me of course).  Anyone who votes is automatically entered to win one of the $200 gift cards.  Here is the badass breakfast recipe I created for the challenge…



  • 1.5lbs of cooked snow crab legs or approx one cup of crab meat
  • 3 eggs
  • 1 teaspoon of Old Bay seasoning
  • 3 cloves of garlic minced
  • 1 finely chopped jalapeno
  • 1/4 teaspoon of onion powder
  • 12 tablespoons of minced red onion
  • 1-2 tablespoons of coconut flour
  • 1/2 teaspoon of duck fat + extra for frying
  • 2 TX Bar Organics grass-fed filet mingons
  • salt and pepper

Ok, I am going to commit a meat sin here for the sake of competition, I am going to take the worlds most perfect cut of beef and slice it open and mutilate it prior to cooking…please don’t be afraid, I am a professional.


Start by gutting your crab legs and mixing the meat with one egg, garlic, jalapeno, onion, and the spices. Add in one TB of coconut flour and check the consistency, you may want to add a bit more (slowly), so that it holds together.

Next, take that beautiful TX Bar steak and cut it lengthwise almost all the way through, to form a pocket for all your tasty crab stuffing. Salt and pepper both the insides and outsides of the steaks, if you don’t salt your food you don’t love the people you are cooking for! Top each steak with 1/4 teaspoon of duck fat and seal them into a SousVide pouch. Before you go to bed, throw the steaks into a SousVide water oven, at 54 degrees Celsius(just over 129F).


In the morning, your delicious breakfast will be ready and waiting. Heat up a cast iron skillet and sear the steaks on each side in a bit of fat to get a nice brown crust. Now, I know that benedict style breakfasts are usually served with a poached egg, but I haven’t poached a d*mn thing since I went paleo…why bother when fried eggs are so much better(and easier). Place one egg, fried in duck fat, on top of each steak and smother with coconut hollandaise.

Creamy Coconut Hollandaise ingredients:

  • 1/3 cup coconut cream
  • 3 egg yolks
  • 1 tablespoon coconut oil
  • a squeeze of fresh lemon juice
  • 2 tablespoons chopped chives
  • 1/4-1/2 teaspoon Old Bay
  • salt and pepper to taste

Put the egg, lemon juice, and coconut cream into a bain marie(glass bowl over a pot of boiling water), and whisk like your life depends on it. Seriously, just keep whisking until you think your arm is going to fall off. Slowly steam in melted coconut oil and continue to whisk until the mixture is emulsified. Mix in your chives and spices to taste, this sauce will thicken up as the eggs cook. Garnish your meal with some chopped chives and fresh grated horseradish(optional) This is the only breakfast delicious enough to stand on it’s own without the addition of bacon, that is no small feat, but feel free to serve with bacon if you’re feeling frisky(your tastebuds will thank you).



Posted by on January 28, 2013 in Beef, Breakfast, Seafood


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Frog Leg and Filet Faileo

I love it when a recipe comes together…this however is not one of those times.  I grabbed some frog legs at the store and figured I could do what I always do, experiment in the kitchen and be lucky enough to have it turn out perfect.  What I should have done is look for a recipe ahead of time before I decided to throw those b*tches on the BBQ


Here is what I started with,

  • 4 pairs of frog legs
  • Juice from one lemon
  • 1/2 cup olive oil
  • 1 t coriander and onion powder
  • 2 cloves of garlic
  • 2 TB white vinegar
  • 3 beef tenderloin steaks
  • salt and pepper

I mixed all of the ingredients except the meat together in a bag and threw in the frog legs, they marinated in there for about 3ish hours.  I then cooked the delicate meat on the grill for 60-90 seconds per side.  These are prone to getting tough and drying out so don’t leave them on too long.


Whoever said these things taste like chicken is on drugs…they are not like any chicken I have ever tasted, and I have put some questionable food-like substances in my mouth in the past! If I were to cook frog legs on the grill again, I will marinate for at least 48 hours and glaze them with a vibrant sauce.  They just don’t have any flavor on their own and they really need some things that are not whole30 approved to make them edible(like sugar)! I know why most people batter and deep-fry these little guys.


Now, here is a little tip for cooking beef tenderloin steaks.  When You pull them out of the package they just do not look pretty and perfectly round like what you get in a restaurant, so tie around the edges with some butcher twine and it will help mold your steak, like beautiful beefy play-doh.  The only thing you need to season these with is salt and coarse ground pepper, anything more would be a crime.  Cook them on the grill for 5-7 minutes a side, and don’t forget to let them rest before serving.


So there you have it, the worlds best steak and the worlds worst amphibian.  Seriously, those frog legs were friggin gross! I would eat them in a survivalist situation if left with no other options, but I am pretty sure I would eat my cat before trying to catch those slippery little f*ckers….sorry Lyra




Posted by on January 22, 2013 in Beef, Random, Seafood


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Our Best Beef Brisket

As everyone starts to get ready for the holidays, I can’t stop thinking about different ways to incorporate more BBQ into our family traditions.  Hell, who says I can’t have ham for thanksgiving with bacon -pumpkin pie for dessert?  And for Christmas….don’t even get me started.

Away in a manger no ham for a bed, our little boy bacon lay down his sweet head

Now, onto the brisket… It is often referred to as the “Holy Grail” of barbeque.  It is a tough cut of meat, that is fatty and gristly, not to mention finicky as hell to cook.  There is a significant amount of collagen in this cut of meat, so it requires a lot cooking to break it down and make it tender.  It is a sad day of smoking when you have to throw out a $120 piece of beef because you messed up.  Luckily, we have already made those mistakes in our quest to cook the perfect brisket, so you wont have to.

You will need:

  • A beef brisket
  • A meat injector
  • Beef stock or broth
  • A foil pan and tinfoil
  • A cooler
  • An old blanket

Derek’s instruction for brisket are as follows(don’t blame me if he rambles a lot):

You ideally want a full “packer” brisket, meaning it includes both the “flat” and the “point”.  You can look it up on the internet to see what I mean.    Purchase at least a USDA Choice cut, if you can find wagyu that is probably the best, brisket is not easy to get from a farmer, as most of them grind it up into chuck.  Many stores do not sell full packer briskets and you might be stuck with just a flat….that is ok though and you can still make delicious brisket.  If you are luck enough to have local butchers like we do, they can probably order you whatever cut you want.  My best brisket has been only a flat, which is what we did here.  Make sure to get an “untrimmed” cut, don’t get one of these pre trimmed cuts where they cut off all the fat.  Take the brisket out and trim the fat off the bottom, leaving only a thin layer of fat.   Any large excess chunks of fat trim off, hey not all cows have time to crossfit, sometimes they need a little help getting rid of their fat, that’s where you come in. 

You do not have to spend a lot of money on one of these, you can get one for about 5$

Next put the brisket in a large aluminum pan (one that fits in your cooker) and inject the brisket with beef stock.  One injection every square inch should do.  People use all kinds of different injections, but I stick with beef stock or broth.  It doesn’t change the flavor of the meat and keeps it moist.   Next, pat down the brisket with a paper towel and apply the rub.  The rub I use is as follows:

  • ¼ coarse ground black pepper
  • ¼ cup paprika
  • 3 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder (don’t be afraid to go with a little more)
  • 2 tablespoons chili powder
  • 2 tablespoons cayenne pepper

Don’t forget your apron!

I use a very similar rub for pork products, but put more extra black pepper in…it complements the beef.   A lot of people leave this in the fridge over night, but I don’t see any reason to.  Leave the meat in the pan out and allow it to come to room temp.

Prep your cooker for 275-300 degrees.  I recently switched to apple wood for the majority of my cooking and love it.  Especially since it has ties to Washington state (because Derek thinks that it is the only place on the planet where apple trees grow).  Traditional brisket is mesquite smoked…it is your choice.  If you can only get your cooker to 225 plan on more time.  Brisket is better to get done early and let it rest for longer than take it off and cut in right away, and remember, the meat will continue to cook itself while it rests. 

Insert the probe of your digital thermometer and put the brisket on uncovered in the pan.   Once the brisket reaches 160, depending on size this could be from 3-5 hours, take it off,  spoon the juices over the top of the brisket and wrap the pan closed tight with aluminum foil.  Put it back on and check it in two hours.  When the temp is 205 on the brisket take it off.

Once you check the temp, and it is good, seal the brisket back up in the aluminum pan, wrap it in a blanket and place it in a cooler.  Yes, I said a blanket, like the kind you sleep with, just don’t use the one off of your bed unless you want it to smell like beef.  Hey, it might make for good beefy dreams, up to you.  Let it sit for about two hours all snuggled up in the cooler.  Take it out and tent it with foil on your cutting board while you separate the fat from the juice in the pan.  You can do this with a fat separator or just by putting a bowl of the delicious meat juice in the freezer until the fat on top solidifies enough to scrape it off. Next, thinly slice the brisket, make sure you cut perpendicular to the grain. 

Smoke rings make me happy

Let your brisket slices take a quick bath in the pan juices and serve with your favorite bbq sauce.


Posted by on November 14, 2012 in Beef


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Mesquite Smoked Meatloaf

When my hubby first asked me to make him meatloaf, my mind conjured up images of school lunch abominations glazed with ketchup.  Anyone who knows me will tell you that I have an irrational hatred of ketchup.  I cannot be near it because the smell makes me sick, I cannot eat next to anyone eating it, I can’t even touch it on a dinner plate that I am washing.  No, it does not remind me of blood, which is the idiotic question people always ask.  Blood does not bother me; that gloppy red stuff that Americans put on everything does.  Gross.

Somebody please kill me now!

However, I soon remembered that I am a freaking awesome cook, and I can make meatloaf my b*tch!  Here is a version cooked over smoke and fire, and smothered with delicious BBQ sauce.

No leftovers tonight!

We used:

  • 2lbs ground beef
  • 2 TB BBQ rub:  I have been addicted to the ones from Dizzy Pig lately
  • A few sweet potatoes
  • 2 onions
  • 2 eggs
  • 3 TB BBQ sauce
  • ¼ cup water
  • 2 TB coconut oil or butter (or both if you’re feelin frisky)
  • Mesquite wood, soaked in water for at least 30 minutes
  • A foil pan

Now, the reason we use disposable foil pans so much is that the soot from your grill will destroy your inside pans.  Trust me on this one.  Aluminum is your friend.

Ok, now we all know how to make a meatloaf: whisk eggs, add seasoning, and combine with meat.  This time we are going to add a pureed onion to the mixture to keep it moist, this is essential when doing meatloaf on the grill.  Be sure not to over-mix your meat, just get everything combined fairly well and leave it alone.  An under-worked meatloaf is a happy meatloaf.  Got it?

Form the meat into a loaf-like structure in the middle of your foil pan, cover evenly with BBQ sauce, and put it in the fridge or freezer to set up.  While that is sitting, feel free to light a dual zone fire your grill if you are using charcoal, if you are using gas, there is obviously no reason to start it until you are ready to cook.  While your coals are heating up, chop your sweet taters and the other onion and add them to your meatloaf pan, along with your fat and a bit of water.  Keep the water on hand while you are grilling, as you may need to ass a little bit to your veggies to keep them from drying out.

Ours was done after about 45 minutes, but I like mine a little pink in the middle, you can leave it on for up to an hour depending on your desired doneness.  I source high quality meat, so I am not worried about it being a bit undercooked.

Smoked meat heaven!

After it stands for 5-10 minutes, slice it nice and thick; try not to drool too much on the meat when you see the gorgeous pink smoke ring.  We served ours with a bit of BBQ sauce, and some caramelized onions.

I wanted to eat way too much to bother making this pretty

1 Comment

Posted by on November 13, 2012 in Beef


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Someone please tell the crazy lady to stop putting clothes on me

Team primal smoke loves to cook outdoors, but with the crappy weather and the early sunset it has been quite a problem.  This meatloaf can be cooked on a grill if you choose, or you can just throw it in the oven.  This meal is also pretty low-carb if anyone else out there is dieting.  Now, I don’t need to diet, but we are headed to the Bahamas in about a week and a girl wants to look her best in a swimsuit, ergo said girl is dropping her carbs and adding in a day or two of IF to prepare.  Lets face it, I will probably be eating a ton of food and indulging in a few too many umbrella drinks, so when it is over i will be right back where I started anyways.  Still, gotta love a diet where you can eat a sh*t-ton of bacon and get ripped.

I am getting hungry just thinking about it!

Now… we took advantage of Tropical Traditions grass-fed beef sale and ordered a bunch, when it came in the mail I could barely contain my excitement.  Other girls get jewelry, my husband buys me meat instead.  I wandered around Trader Joes today wondering what to make for dinner  with my big new meat package and decided a bacon wrapped meatloaf would be a great way to kick of the beef-stravaganza.

For this masterpiece you will need

  • 2lbs ground beef
  • a package of bacon
  • 2 cups sliced mushrooms
  • fat of choice- I used duck fat and grass-fed butter
  • ¼ cup chopped red onion
  • one clove of garlic
  • kale- I used 2 well packed and heaping cups
  • a few sprigs fresh thyme
  • crushed red pepper
  • an egg
  • and whatever you like to season your meatloaf with

I write this under the assumption that everyone knows how to make meatloaf, but if you want to know how to season your meat salt, pepper, marjoram, thyme, garlic, and onion seems to work well.  I used Organic No-Salt Seasoning from Costco with salt and pepper.

Ok, get yourself out a piece of tin-foil and start weaving your bacon.  This is easy, line them up vertically and take slices horizontally and weave them over and under.  It is like a big friggin bacon basket!

Next beat your egg in a bowl and add your meat and preferred seasoning.  Mix these all together until they are just well combined, but be sure not to over mix because this tends to toughen up ground meat.  Form it into a big beefy log on top of the bacon and use the tinfoil to help you roll it up.  I then wrap it all up in the tinfoil and throw it in the freezer to help the meat firm up, this will help your meatloaf keep its shape while cooking.  Heat up your grill to medium with a dual zone fire; alternatively you could turn on your oven to 375F and let that heat up while your meat is in the freezer.  Why the hell not, dinner has to be easy sometimes right?

You don’t have to use all the bacon, just until your basket looks done! Leftovers are fair game.

Cook your meatloaf to your desired done-ness right on the tin foil.  I left mine in for about 40 minutes, but I really like mine with quite a bit of pink in the middle.  If you want it more well done you can cook it for about an hour.  If you cook it for the full hour, pull it out halfway through and snugly wrap the ends with the foil so that they don’t burn.   Don’t forget about the 10-15 minutes of resting time at the end either.

Ok, while that is finishing up sauté your kale with the thyme, fat of choice, salt and pepper, and a sprinkle of crushed red pepper to taste.  I like to add a few tablespoons of water or broth to the pan when I cook kale too.  Next sauté your mushrooms and onion in your fat, and remember not to salt them until the very end.  It helps them cook quicker.

I poured my mushrooms and onions over top of everything else, but I really dig mushrooms.  People that hate mushrooms seem to really despise them, if that is you just make the meatloaf…but I love me some mushrooms.  Also this whole meal has about 12 grams net carbs, which is totally kick ass, plus it is super-duper filling.

My plate looks like crap with the mushrooms on it…whatever it is not supposed to be pretty is supposed to taste good

If you aren’t counting  carbies, I have a meatloaf secret to share with you.  If you want it to be so tender and moist that it will knock your socks off, add about half of a pureed onion to the mixture.  The liquid in the onion helps keep moisture inside and you end up with a loaf full of awesomeness.

I will probably give you another post or two of my kick-ass food before I go on hiatus, so you can see more of my “diet food.”    As always, the secret ingredient is love!

Grok on!

(from DC Museum of Natural History)


Posted by on October 19, 2012 in Bacon, Beef


Fajita On A Stick

I am in the middle of a bedroom remodel this week, but I will try to blog as much as I can.  I am turning my ugly mustard yellow bedroom with our old brown blankets from our last house into a wonderful little love nest.  The hubby is out-of-town so this whole thing will be a complete surprise for him, unless of course he somehow procures access to a computer in his travels.  Unlikely that he would use it for anything other than Facebook, and perhaps a dirty movie or two.  He is away from his wife or a few weeks…give the guy a break!

This recipe was a stroke of genius, especially since I was looking for something quick and easy to do at the start of my remodel.


  • One medium-sized london broil steak
  • one pound shrimp
  • 3 bell peppers
  • lettuce leaves
  • an onion
  • cumin
  • garlic powder
  • salt and pepper
  • chili powder

Start by soaking some skewers in some salted water.  If you have reusable metal skewers skip this step (duh!).  I find that the salt penetrates the wood and flavors your meat from the inside.

London Broil tends to be a tougher cut of steak: Something I would not typically eat on its own, but wonderful for fajitas.  I started off by chopping the steak into kebab sized pieces and putting approx 1/4 cup of  oil and cider vinegar with the juice from half a lemon over the top.  This will help to tenderize the tough cut of meat, in fact if you ant a totally kick-ass london broil marinate it for 24 hours.  You can use any acidic marinade you choose, or skip this step and go right on to adding your spices.  After the meat was chopped I lightly sprinkled the meat with all of the seasonings.  I did not measure here, just make sure everything is evenly coated.

It is not too pretty, but it is my wonderful meat prep!  I set the steak aside and stared peeling shrimp.  I peeled and removed the tail from mine, but if you don’t like the people you are cooking for you can just say, “screw it, they can do it themselves.” This will save you quite a bit of trouble.  I then dusted the shrimp with the spices and started the grill before building my skewers.  Full chimney of hardwood, dual zone fire, ect.  Skewering is pretty much a no brainer but there is one little trick…

Not everything cook to perfection at the same time or temp, so to avoid having raw meat, rubbery shrimp and burnt veggies you should keep your skewers all OCD and separate everything mono-food-matically.  Ok, I made that word up, however this is the way to get perfectly done everything.  You can keep the veggies on the cooler side of the grill shrimp on the middle and steak on hot.  I put my steak on the grill first and let that sear on the hot side for a couple of minutes each side.  Once you get really nice grill marks you are done, these wont take long to cook.  I brought them inside and let the meat rest while I added the veggies and shrimp.  Shrimp are done when they are pink and opaque, they can turn black pretty quick so watch them.  Veggies are done well…when they look like it.  Use your best judgement (not the same judgement that got you on that spring break video you know the one I am talking about).

I served mine up “family style” with a bunch of lettuce for fajita-making and some avocado to add in healthy fats.  Like with all things BBQ, it is a great way to serve a lot of people without slaving away over a hot stove all day (or microwave for your special “home-made” appetizers).


Posted by on September 18, 2012 in Beef, Seafood, Uncategorized


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Shotgun Willie’s Braised Beef Chili

Perhaps there really is no Shotgun Willie, but if there were, he would totally make chili like this.

chili always looks like crap in pictures

It took me forever to fire up the grill today, I am pretty convinced it is because of a new disorder that I am pretty sure I have, and also just invented.  ADCD: attention deficit cleaning disorder.  I started to clean up the aftermath of hurricane Derek in my basement and prior to finishing I moved on to the drawers in my kitchen, and once those were dumped out and all over the counter I started on the cabinets.  At this point I have crap everywhere and start thinking “F*ck this, I am going to cook instead.”  So I had to make some room on my counter to start a fourth project for the day.

That is one sexy piece of meat

You start with a roast instead of ground beef for this recipe, that is what makes it so incredible.  Salt and pepper that baby and set it off to the side.

I also used all of this stuff:

  • 1 bunch kale
  • 2 sweet taters- chopped into bite sized pieces
  • 2 banana peppers
  • 2 serranos (I keep them in my freezer at all time just for this chili)
  • 1 bunch cilantro
  • onion, I used half, you can use a whole one, doesn’t really matter
  • one bell pepper
  • 1/2 cup beef bone broth
  • a few cloves of garlic: smashed and roughly chopped
  • A pack of chopped tomatoes, you can also use a can or jar of salsa if you like

You also need all of this:

  • 1/4-1/2 cup chili powder.  It is a great thickener.
  • 2 TB oregano
  • 2 TB paprika
  • 2 TB cumin
  • 1 TB coriander
  • 1 TB onion
  • salt and pepper
  • 1 TB garlic powder(you can never have enough garlic)
  • crushed red pepper to taste (optional)

Before you start your prep work soak your wood.  I used mesquite here because of its bold intense flavor.  This is definitely a wood made to be paired with beef, as it would be too intense on a more delicate piece of meat like fish.  After you have everything you need and some nice wet wood, it is time to start-up those coals.  I used a lot, in a high heat fire. A thin layer in the bottom of the grill with a heaping chimney of hot ones.  The unlit ones in the bottom simply gives you a longer burn time.

In a grill friendly pan (I use enameled cast iron), throw in your roughly chopped garlic, tomatoes, bone broth, spices, and taters in your pan, then throw your serranos in whole.  You will take these out at the end (if you’re smart) but they just infuse a nice flavor and the perfect amount of heat.

Once your wood chips start smoking, put your meat directly over the high-heat to give it a sear, and your pan on the indirect side.  As a bonus I also put my peppers on there to get a nice little sear.  I then put the meat into the pot and deeply scored it with a sharp knife.  You can skip this step if you want to cook your chili all day, if not then cut several very deep gashes into your meat to increase the surface area and therefore the speed at which it is cooked.

Cook the chili with the pot uncovered(but the cover on the grill) for the first 30-45 minutes to let the smoke flavor penetrate.  Once you chop all the rest of your veggies you can set those aside until you after that 30-45ish minutes is up.  Give your pot a quick stir, add the veggies, and put the lid on your pot.

This one takes time, so tell all the furry little scavengers to wait their turn for beefy goodness

Anyways, you are going to let your chili cook for about an hour, only stop to stir once or twice.  After an hour you might want to check the heat and add more coals, you want to keep the fire at about 350, and you can read a bit more about grill temps here, just in case you are a newbie. Now, just let your chili cook with the grill cover on.  In the meantime, why don’t you go play fetch, go for a walk, or clean up that epic mess you made all over the house.  Whatever you do, just leave your chili alone.

After a couple hours, your meat should be fork tender.  I broke mine apart into bit sized chunks with a wooden spoon.  If you have a huge roast or didn’t score your meat(like a dummy), you will have to add more coals and let it cook until the meat is fork tender.

Sprinkle with chopped cilantro and serve! I almost forgot… be sure to pull those serranos out!

This is the fabled Shotgun Willie!


Posted by on September 12, 2012 in Barbeque, Beef, Soups


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Beefy Brunch Sausage and BBQ Eggs

Beefy Brunch Sausage and BBQ Eggs

I was looking for a clever quote about breakfast to insert here, but after searching the nerd net and finding several BS quotes about wives looking like crap in the morning I decided to scrap that idea.  Luckily, I don’t look any worse in the morning than I do the rest of the day.

I had 1lb of ground beef left from our last quarter cow, so that is what I used, you sub any type of ground meat you like, pork would be fantastic here too.


  • 1lb ground meat
  • 1 t sage
  • 1TB whole fennel seeds
  • 1/4 t marjoram
  • 1/2 t salt
  • 1/2 t garlic
  • 1/2 t red pepper: I use korean sun-dried pepper because of its mild smoky kick, if you are using regular crushed red pepper you might want to use a bit less
  • 2 bell peppers
  • 4 eggs

First light up your grill and let the coals heat up while you do the prep work.  The bell peppers are easy, lob them in half and scoop out the seeds, set aside with your eggs.  Then take your meat and spices and incorporate all of that awesomeness together.  I made mine into 4 quarter pound patties.

Doesn’t this guy ever wear a shirt?

Yep, my yard looks like crap, I know, if you have ever met my dog you would understand why.  D is giving the grates a good brushy-brushy to clean them off before we put the food on.

Eggs on the grill is pretty bad ass, the peppers are like tasty edible little cooking pans that keep your eggs from falling through the grates.  We put the peppers on the grill first, on the indirect side, albeit close to the hotness.  I then cracked the eggs into the peppers over the grill, but that is because I am really clumsy and also have animals who are very destructive.  I didn’t want to clean up liquid egg snot so…yeah over the grill.  If you are worried about getting egg-shell in your food then you can crack them individually into a separate receptacle first.  I am not worried though, I like to live life on the edge!

After you are all done with that throw your little beefy discs of breakfast heaven on the grill.  The USDA recommends cooking all ground beef to an internal temp of 160F, but they are also corrupt , and I trust the source of my meat, so ya know…eff them and just eyeball it.

Your eggs will take a while to set, about 30 minutes depending on the heat of your grill, I would plan to put the meat on about 15 minutes after the eggs, this will give it plenty of time to cook and a few moments to rest.  You should always let your meat rest and come to a stable temperature.  This does not just apply to steak, give it five minutes on a plate in its own juices before you start digging in.  Bonus point: you will be less likely to burn off your taste buds this way too.

You can attempt to be delicate and eat this with a fork, but that sort of takes the fun out of it.  The rules of BBQ state, that if you cook it on the grill you are allowed to eat it with your hands.  Ok, it doesn’t really say that anywhere, but those are the rules in my house and I just like eating with my hands.

Shove it all in together and add a little chipotle sauce




Posted by on September 9, 2012 in Barbeque, Beef, Breakfast, Uncategorized


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