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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).

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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.

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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.

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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.

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

 
7 Comments

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

Ingredients:

  • 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!

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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?

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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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2 Comments

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…

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Ingredients:

  • 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.

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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).

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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).

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6 Comments

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

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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.

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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.

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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.

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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

Noooooooo

Noooooooo

 
7 Comments

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.

 
2 Comments

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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Mmmmeat

Mmmmeat

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)

 
4 Comments

Posted by on October 19, 2012 in Bacon, Beef