Entries Tagged 'Beef' ↓

We got some great looking rump roasts with our last order of beef. I wanted to do a saucy falling-apart dish like my Italian Beef, but  with more of a smoky, barbecue base. So I decided to smoke the roasts first before braising them.

Barbecue Beef
2 boneless rump roasts (3-4 pounds each)
2-3 tablespoons barbecue rub (I used Dizzy Pig’s Cowlick)
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) bottle of beer
1/2 cup barbecue sauce (I used John Henry’s Honey Barbecue)
1 medium onion, chopped
3 cloves garlic, crushed

Dust the roasts heavily with the rub. Use your hands to work it into all the sides.

Set your grill up for an indirect cook for at least 4 hours at low (250°F) heat with a drip pan under the meat.  I set the Big Green Egg up with an inverted plate setter to diffuse the heat, a trivet on the plate setter, and the roasts in a v-rack roasting pan on top of that. Pour the beer into the roaster pan.

Add some wood chunks for smoke (I used pecan) and smoke the roasts for about 3 hours, or until they reach 160°F internal temperature.

Remove the roasts to a large dutch oven. Deglaze the roaster with a little water to loosen up all the brown bits. Pour the pan sauce over the meat. Add the tomatoes, onion, garlic, barbecue sauce, and enough water to come half way up the roasts.

Put the lid on the dutch oven and move to the grill. Cook for an hour at 250°F. Remove the lid and flip the meat over in the dutch oven. Cook for another hour with the dutch oven lid off.

After an hour, check the roasts for doneness. They should be 200+°F internal and have started to fall apart. Remove the dutch oven from the grill. Cut or pull the meat apart into serving sizes. Serve as a main dish, or atop a crusty french roll as a sandwich. Top with additional barbecue sauce if desired.

The Rating:
Very tender and a great, rich, smoky taste. Could use a more vinegary sauce. The meat stayed very moist, but I’d like to try it with a chuck roast that has more internal fat and will fall apart more.

Adam Perry Lang is a classically-trained chef-turned barbecue pit master. He’s got 2 books out now – BBQ 25: The World’s Most Flavorful Recipes-Now Made Fool-Proof, and his first book, Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking.

While Serious is a considerable tome, BBQ 25 is described as a “BBQ survival guide”. It’s the top 25 barbecue (and by barbecue, Lang means grilling and well as smoking) recipes laid out in a slick, simple, visual manner. All of the recipes involve layering flavors – brines, marinades, mops, bastes, and sauces all come into play. There’s a lot of butter and oil involved too, but it’s mostly as a vehicle for moving the flavors around and getting them to work together.

Since I just happened to have a couple of nice t-bones waiting to hit the grill, I decided to start with the first recipe in the book for marbled steaks under an inch thick.

Marinade
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon granulated sugar
1 tablespoon freshly ground black pepper
1 teaspoon garlic salt
2 teaspoons chile powder
2 tablespoons grated or finely chopped sweet white onion
2 tablespoons grated or finely chopped garlic
1/4 cup cold water
1 bunch fresh thyme

Combine all of the marinade ingredients in a zip-top bag. Mix to combine. Add the steaks and turn to cover. Seal and stash in the fridge for at least 3 hours, but overnight is best.

Baste
Combine in a foil pan or heatproof pan and warm on the side of the grill:
1/4 cup olive oil
4 tablespoons butter
5 crushed garlic cloves
4 tablespoons finely chopped savory herbs such as rosemary, thyme, marjoram, oregano and/or sage

The Cook
Set your grill up for a direct cook over high (600°F+) heat. While the grill is heating up, remove the steaks from the marinade. “Glisten (Lang’s term)” them with oil and just a little kosher salt and fresh-ground black pepper.

Put the steaks on for 90 seconds of undisturbed searing. Flip them, brush the top with the herb baste,  and let them go another 90 seconds. Flip them again, baste, and start checking for doneness.  I was looking for a nice medium-rare – 130°F with a hint of red and the center. It took one last flip and another 30 seconds a side to get there.

Put the steaks on a warm plate, baste them one last time, cover them gently with another plate, and let them rest for about 10 minutes before serving.

The t-bones ended up being totally luscious – rich and tender and wonderfully seasoned. I don’t usually use the word “floral” in connection with meat in a good way, but you could really taste/smell the herbs as a nice top note that complimented the meat. Lang recommends rubbing a little beef base into the steaks right before putting them on the grill, which I didn’t do.  But would definitely use it or a little Worcestershire next time to “ground” the steaks a little more.  Otherwise – this one one of the best steaks I’ve ever had.

Kabobs have got to be one of my favorite summer foods – easy to make, quick to grill, and damn tasty to boot. This time I did a batch of Korean bulgogi and some spicy chicken thighs. I served them up with my take on Alton Brown’s Asian Slaw.

Step 1 – Get Everything Marinating

Bulgogi

1 1/2 pounds ribeye steak
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon rice wine
3 cloves garlic
1 teaspoon fresh ginger
1 green onion (white and green parts)
1 tablespoon sesame oil
1 teaspoon ground black pepper

Slice the steaks across the grain into thin slices. This works better if the steaks are still a little frozen.

Put the sugar, garlic, and ginger in a food processor and pulse until the garlic and ginger are minced. Add the remaining ingredients, except the steak, and give them a whirl until everything is well-combined.

Put the steak in a zip-top bag and cover with the marinade.  Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

Spicy Tamarind Chicken Thighs

10 boneless, skinless chicken thighs
1/2 cup tamarind concentrate (ready-to-use, not paste)
1/4 cup Sriracha (a.k.a. Rooster) sauce
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons kosher salt
2 cloves garlic
1 teaspoon ground black pepper

Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the chicken, and give them a whirl until everything is well-combined.

Put the chicken in a zip-top bag and cover with the marinade.  Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

Step 2 – Assemble the Slaw

You can make this a day in advance to let the flavors blend.

8 ounces rice noodles, cooked according to the directions on the package, then drained and cooled
1 1-inch piece ginger
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce (nuoc nam)
Juice of 1 lime (about 2 tablespoons)
2 tablespoons sesame oil
1/2 cup peanut butter
1/2 head cabbage
1 red bell pepper
1 small cucumber
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons cilantro, minced
2 tablespoons mint, minced
1 teaspoon red pepper flakes
1/2 teaspoon ground black pepper

Set a box grater in a large bowl. Using the fine holes of grater, grate the ginger. Switch to the coarse side and grate the cucumber. Switch to the slicer side and grate the pepper and cabbage. Remove the grater. Add the noodles, green onions, cilantro, mint, red pepper, and black pepper to the bowl and give everything a stir to combine.

In a small bowl, combine vinegar, soy sauce, fish sauce, lime juice, oil, and peanut butter. Pour dressing over the ingredients in the large bowl, then stir to combine.  Refrigerate the slaw until you are ready to serve it.

Step 3 – The Cook

You’ll need 8 to 10 bamboo skewers. Soak them in water for at least an hour.

Set the grill up for a direct cook over very hot (500°F +) heat.

Remove the meat from their respective marinades and thread onto skewers.  Grill chicken about 6 minutes per side. Grill the beef for about 3 minutes per side. In both cases you’re looking for some crispy bits on the outside without overcooking the meat.

Serve meat, slaw and some perfectly ripe sweet corn for an amazing summer treat!

This is one of those dishes that’s so good I could make it once a week for the rest of my days and never get tired of it.

The Ingredients

1 (3-5 pound) chuck roast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 large onion, chopped
1 (7 ounce) jar roasted sweet red peppers
1 (16 ounce) jar mild pepperoncini peppers
3 cloves garlic, crushed
1/2 cup red wine, beef stock, or beer
1/2 cup water

The Cook

Preheat oven to 300°F.

In a small bowl, combine garlic powder, onion powder, oregano, basil, black pepper, and salt. Rub spice mixture into the roast.

Heat a 4-6 quart dutch oven over medium-high heat. Add the roast and sear on all sides (about 4 minutes a side).  Remove from heat and add the both the jarred peppers, onion, garlic, wine, and water. Put the lid on the pot and move it to the oven.

Cook for 3 to 4 hours, until the meat is falling apart tender. Use a slotted spoon to remove the roast and veggies to serving dish and keep warm.  Let the remaining  juices in the pot settle for about 5 minutes and then skim the fat off with a big spoon.  Bring the juices to a simmer and then pour over the roast.

Serve as a main dish, or atop a crusty french roll.

Fajitas are a great, simple dish for summer. You’ve got your smokey meat, tender veggies, spicy chiles, and all without having to fire up the stove – what’s not to love? I used sirloin steak for this recipe, but it’s also excellent with flank steak, skirt steak, tri-tip, or cena.

The Ingredients

2-3 pounds sirloin steak
3 bell peppers, sliced into strips
1 large onion, sliced
1 zucchini, sliced into strips
Juice of 1 lime, about 2 tablespoons
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried oregano

The Cook

Create a marinade by whisking together the lime juice, oil, chili, soy sauce, garlic, salt and oregano in a small bowl. Place the steak in a large zip-top bag and cover with half of the marinade. Squeezed the air out of the bag, seal it, and toss it in the fridge to marinate.

Put the peppers, onion, and zucchini in another large zip-top bag and cover with the remaining marinade. Squeezed the air out of the bag, seal it, and toss it in the fridge next to the steak.

Set your grill up for a direct cook over high (500°F+) heat.

Remove the steak from the marinade and grill for 4-5 minutes per side. We’re looking for medium rare with a nice char on the outside.

Remove the steak and set aside to rest. Put the veggies in a grill pan or veggie basket and grill until they are soft and just a little browned, about 5-10 minutes.

Remove the veggies from the grill and arrange on a serving platter.

Slice the steak into thin strips, cutting against the grain.  Arrange the strips on top of the veggies and give the whole thing a big squeeze of lime before serving.

The is the first in a series of posts where I take a good recipe and tweak it (usually with the addition of smoke and fire) to try to make it a great recipe.

Here’s my original take on this recipe from February of last year – a rich and hearty braised dish that I make on a regular basis when it’s cold and nasty out. While this is a fine dish, it takes some time to prepare so it’s hard to make on a weeknight. I wanted to make a lighter, quicker version that could be done on the grill.

Ingredients

2 pounds minute steak (about 4 steaks)
2 tablespoons peanut oil
1 large yellow onion, sliced (about 1 1/2 cups)
1 (8.5 ounce) can sliced mushrooms
1 (28-ounce) can diced tomatoes
1 tablespoon kosher salt
2 teaspoon freshly ground black pepper
3 cloves garlic, minced
1 teaspoon Smoked Spanish paprika
1 tablespoon Worcestershire sauce

Directions

Set your grill up for a direct cook over medium-high (400°F) heat.

In a flame-proof skillet (I use an old Calphalon Commercial pan), add enough of the oil to cover the bottom and set it on the grill. Add the garlic and onion and cook until golden brown, about 5 minutes. Add the mushrooms, tomatoes, paprika, and Worcestershire sauce. Stir to combine and cook until the tomatoes start to break down and the liquid has reduced a bit, about 5 minutes. Taste and adjust seasoning.

Remove the pan from the grill and set aside.

Season the steaks on both sides with a little salt and pepper. Grill for about 2 minutes a side until done. Serve the steaks smothered with the tomato and mushroom mixture.

Revamp Rating:

Sadly, this dish wasn’t nearly as good as the original. I’d almost call it Grilled Swiss Misteak. Now, there were no complaints – it was tasty, and a perfectly fine meal for a Wednesday night. But in comparison to the slow-cooked original, there was no contest. It missed the melting texture of the meat and the richness of the sauce that only braising can give. Oh well, there’s always the consolation of being able to eat your failures. Better luck next time.

The Steaks

I seasoned the t-bones up with a little olive oil, kosher salt, and fresh-ground black pepper, then set the Big Green Egg up for a direct cook at 700+°F.  When everything was good and hot, I tossed the steaks on for 90 seconds of undisturbed searing. Then I rotated the steaks 90 degrees and gave them another 30 seconds on that side. I flipped the meat and repeated the process on the other side.

The folks who were over for dinner liked their steaks a little more medium than rare, so I flipped the steaks again and checked the internal temp. When it hit 135°F internal (about another 30 seconds), I pulled them off the grill and onto a warm plate and covered it with another plate, and let them rest while I grilled the shrimp.

The Shrimp

These are (pretty much) Mark Bittman’s Spicy Grilled Shrimp via AZRP on the Egg Head Forum. They’ve got a great flavor to them and make excellent appetizers as well. I made up the marinade in advance and poured it over the shrimp right before I put the steaks on.

1 pound raw shrimp, peeled and deveined
2 cloves garlic
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
2 tablespoons olive oil

I put the salt and garlic in a food processor and pulsed until the garlic was minced. I added the remaining ingredients, except the shrimp, and gave them a whirl until everything was  well-combined.

I put the shrimp in a zip-top bag, covered them with the marinade, then squeezed the air out of the bag and sealed it. I put the bag in the fridge and let them marinate for about 10 minutes – don’t let them go for much more than this as the marinade will start to cook the shrimp.

I grilled them direct at 500°F or so for about 2 minutes a side – just until the shrimp started to curl up and turn pink.

Talk about my carnivorous habits – the only veggie on the plate was a lonely sweet potato, and it was just there to keep the pat of butter warm.

Beef tri-tip is one of my favorite roasts. It’s inexpensive, and because it comes from the bottom of the sirloin, it’s got great beefy flavor while still being lean and tender. I usually just season it with salt, pepper, and a little garlic; but this time I wanted to spice things up and go with a West Indian theme.

Pickapeppa Tri-tip

1/2 cup Classic Pickapeppa Sauce
1 tablespoon dried thyme
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon Habanero-based hot sauce (I used Marie Sharp’s)

Combine all of the ingredients, except the beef, and stir until the sugar has dissolved. Put the beef in a Ziploc bag and cover with the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 12 hours.

Set the grill up for an indirect cook over medium-high heat (about 400°F). This cut is so lean that you really don’t want to cook it much beyond medium-rare. Cook the roast for 30 minutes. Flip, and continue to cook until the internal temperature hits 125°F, about another 20 minutes.

Remove the roast to a carving board and tent loosely with foil. Let rest 10 minutes. Slice across the grain and serve with more Pickapeppa sauce on the side.