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Category Archives: 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.

Ingredients:

  • 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).

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2 Comments

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!

 
2 Comments

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.

Ingredients:

  • 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

 

 

 
5 Comments

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

 

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Smoked Applesauce with a Basic Bison Burger

Now I know what you are thinking…”wow a freaking burger on a BBQ site, how original!” Well shut up, the burger isn’t the star here, it is the applesauce and I bet I know something about burgers that you don’t.

I know that is a big plate, but I don’t like my food touching

For the applesauce you need:

  • 4 apples, mine were green, you can use red though.  It really doesn’t matter
  • 2TB cinnamon
  • 2TB coconut oil
  • 1TB maple syrup
  • 1TB ground ginger
  • 1/4 cup water
  • 1/4 cup dried unsweetened coconut
  • pinch of salt

Before you get ahead of yourself and start cooking you need to soak your wood in water for at least 30 minutes.  I used small chunks of sugar maple to correspond with the flavor in the applesauce.  You can also go ahead and prepare a two zone fire in your grill.  We used a 22 inch Webber grill and put one who chimney of hardwood charcoal in one side, and a disposable foil pan with water in the other.  This gives you a high heat side and a low heat smoke side.

You can start by chopping up the apples and tossing them with the other ingredients in a disposable foil pan.  You can use a grill friendly cast iron pan if you wish, we use disposable foil pans most because cooking over fire will ruin your nice expensive Le Cruset stuff and then you will be really cranky.

Once your apples are ready and your grill is hot, put the wood into your little water pan and throw the apples on the “smoke side” of your grill.  Ok don’t really throw them, be gentle.  While your apples are smoking for about 25 minutes you can go inside and prepare your burgers.

We used once pound of bison with salt and pepper and 1/4 teaspoon of garlic and onion powder on each one.  I really don’t care what you use, if you don’t have any bison lying around use beef, or pork, or your neighbors cat (hey I won’t judge).

Do you know how grilled burgers come out all fat in the middle and skinny on the edges, like a big UFO made of meat?  Well I have the cure.

I know they’re not perfectly round, I was cooking for myself, when you come over for dinner I will make them perfect.

Make your burgers with indented centers, this way when they shrink up on the edges during cooking you end up with a nice flat burger that holds all your toppings nicely.  Put your burgers on the hot side of the grill and prep your toppings.

I had some dubliner lying around, you can omit of course

Cook your burgers for about 10 minutes, flipping halfway through, and don’t forget to give your apples a quick stir every once in a while.  I added an extra 2TB of water to mine because they looked like they were drying out.  You have to watch because you don’t want them to get dry, but you don’t really want a ton of liquid in there either.  I left the extra two TB out in the beginning because everyone has water…and if you don’t what they hell are you doing on the internet?  You should be paying your water bill instead of your Verizon!  Priorities people!

mmmm

After 10 min put your cheese on (if you are using cheese, if not just ignore this part) then put the lid back on for another minute or two while it melts.  As you pull your burgers off move your apples to the hot side of the grill for 8-10 minutes.  Put your burgers in the house while you finish the apples, seriously, I don’t want flies all over them walk the extra 10 feet.  Stir the apples a couple of times and check every few minutes to make sure they don’t burn.  You will know when they’re done because they will be soft and melty like warm apple pie filling.

Your burger should provide a nice flat surface for piling high with toppings and the applesauce will have this amazing smoke infused flavor unlike anything you have ever experienced.

The smoke is really what makes this stand out from your average grilled food, if you have never experimented with the flavors of wood smoke I recommend this as a great place to start.  Seriously I can’t tell you how good it is, just try it!  Like, now.

 
3 Comments

Posted by on September 6, 2012 in Barbeque, Beef, Dessert

 

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