01/07/15 recipe -Taste USA

Wednesday, January 7, 2015

Red Wine Beef Tenderloin

How to make Red Wine Beef Tenderloin Recipe

Serves: 6–8

Ingredients:
5-pound beef tenderloin, whole
6 cloves garlic, minced
4 shallots, chopped
Bunch of thyme, fresh
Bunch of rosemary, fresh
2 tbsp black peppercorns
1/2 cup white sugar
3 cups Port
3 cups Merlot
2 tbsp grilling rub

Method:
Prepare marinade: combine all ingredients (except rub) into a 2-gallon storage bag. Refrigerate for at least 24 hours, up to 36 hours.

Wipe off excess marinade from tenderloin with paper towels and let the beef sit out at room temperature for 30 minutes. Strain and reserve 2 cups of the marinade (discard the rest). In a saucepan bring marinade to a boil, then turn down to a simmer and reduce. Reduction is done when it starts to thicken.

Set up the grill for two-zone indirect heat cooking at 225 degrees F. Add cherry wood chunks for smoke.

Place the tenderloin on the cool side of the grill and smoke for 20 minutes, enough time to infuse with smoke.

Sear tenderloin over direct heat until it develops a crust. Remove from the grill and rest for 10 minutes.

Slice the tenderloin into 2-inch-thick steaks and season both sides with rub.

Sear the steaks over direct heat on the grates or in a cast-iron skillet to develop a flavor crust, 2 minutes on each side.

Serve immediately with wine reduction.

Classic Brisket

How to make Classic Brisket Recipe - This will probably be the largest cut of meat you will cook in your life! But if you cook it right, you will be rewarded with tender, juicy beef slices and nuggets. Even if the brisket somehow doesn’t turn out the way you want, it makes great chili meat!

Serves: 8–10

Ingredients:
14-pound whole brisket, trimmed
2 tbsp Kosher salt
2 tbsp black pepper, chef style
1 tbsp minced garlic, dried
1 tbsp minced onion, dried
4 tbsp canola oil
4 cups beef broth

Burnt Ends:
2 tbsp barbecue rub
1/4 cup barbecue sauce

Method:
Prepare the rub; combine the salt, pepper, garlic and onion in a bowl and mix well.

Coat the brisket with oil and liberally apply the rub on the brisket.

Set up the smoker at 225 degrees F. Add cherry wood chunks for smoke.

Place the brisket on the smoker and cook for 5 hours. Replenish charcoal and smoke wood as needed.

When the internal temperature of the brisket is around 155 degrees F, wrap with 2 sheets of heavy-duty aluminum foil (enough to cover completely) and add broth. Cook for 2 hours.

Check for doneness; when the brisket reaches 200 degrees F internal temperature and the meat probe glides in like a hot knife through butter, it’s done. If there is resistance, cook for another hour and check again.

Once the brisket is done, remove it from the smoker and uncover the foil wrap (allowing it to rest in its own juices).

To make burnt ends, detach the point from the flat by using an 8-inch knife. Remove and discard excess fat around the point and apply barbecue rub and brush on the sauce. Place the point in a foil pan and cover with a sheet of foil. Cook for 1 hour on the smoker. Remove from cooker and cut the point into cubes and serve.

Slice the flat against the grain and serve immediately.

Steelhead Trout BLT

How to make Steelhead Trout BLT Recipe - 2012 Schlafly World Pork Steaks Third Place Entrée from Daniel Simpson

Ingredients:
2-pound steelhead trout filet
1 tbsp Lawry’s Seasoned Salt
1 tbsp coarse black pepper

Sandwich:
6 soft whole wheat ciabatta rolls
1 pound maple bacon, thick cut and cooked
3 heirloom tomatoes, sliced
8 oz. arugula
4 tbsp Miracle Whip
6 Pepper Jack cheese slices

Method:
Rub trout with salt and pepper.

Make a few slices in the skin and put the filet on a soaked cedar plank with the skin side up over indirect heat at 350 degrees F.

After 20 minutes, peel off the trout skin.

Cook another 10 minutes on the grill, then divide the trout into 6 servings and place the fish onto the rolls.

Construct each BLT with the remaining sandwich ingredients, place on the grill, and top with a panini brick (aluminum foil wrapped around a red brick) until each side is toasted.

Serve immediately.

Watermelon Sliders

How to make Watermelon Sliders Recipe - Award Winning Recipe The Man, The Grill, The Magic BBQ Team from Don Parr

Serves: 12

Ingredients:
1 seedless watermelon, rind removed
1/4 cup olive oil
2 tbsp red onion, finely diced
Salt and pepper, to taste
12 slices Provolone cheese
12 slider buns

Method:
Prepare grill medium hot (two-zone setup).

Slice watermelon into 1-inch-thick slices, trimmed to fit on a bun.

Combine olive oil, onions, salt, and pepper. Brush melon with olive oil mixture.

Place melon slices on the grill for approximately 5 to 6 minutes per side until they firm up.

Top with the cheese.

Place on the slider buns and wait for everyone to be amazed.

Maple Bacon Monkey Bread

How to make Maple Bacon Monkey Bread Recipe - Perfect 180! Anything Bacon Category, 2013 Rock’n Freedom State BBQ Competition Gettin’ Basted BBQ Team from Brad Leighninger

Serves: 6

Ingredients:
24 frozen yeast dough balls, thawed (homemade is fine if you are feeling up to it)
1/2 pound bacon, cooked and diced
1 cup chopped pecans
1 stick of melted butter

Dust for Dough:
3/4 cup brown sugar
1/4 cup sugar
1 tsp cinnamon

Sauce:
6 tbsp melted butter
6 tbsp brown sugar
1/2 cup maple syrup

Method:
Generously butter a Bundt pan.

Mix together sauce ingredients.

Add half of sauce to bottom of pan.

Top with half of bacon and half of nuts.

Roll 12 balls of dough in melted butter, then roll in dust.

Add to Bundt pan.

Pour the rest of the sauce over the top and add the remaining bacon and pecans.

Roll the final 12 balls in butter and dust.

Cover and set on the counter to rise until doubled in size, about 2 hours.

Uncover and bake in a 350 degree F oven for 25 to 30 minutes. Let set on a cooling rack for 20 minutes before turning out upside down onto a serving platter.

Pig Shots

How to make Pig Shots Recipe - from Bill Grenko

Serves: 12–15

Ingredients:
1 pound Johnsonville Smoked Pork Sausage
1 pound thick-cut bacon
8 oz. cream cheese
1 cup Mexican four-cheese blend
3 oz. diced green chiles
1/2 cup Code 3 Spices 5-0 Rub
1 cup brown sugar

Method:
Cut sausage into 1/2-inch disks.

Wrap piece of bacon around each sausage to form a “shot.”

Fix bacon in place with a toothpick or skewer several shots together.

Mix softened cream cheese, cheese blend, and chiles in a bowl.

Spoon cheese mixture into each shot.

Top the cheese with brown sugar.

Lightly sprinkle shot with 5-0 rub.

Cook indirect at 300 degrees F until bacon is crisp (approx. 75 to 90 minutes).

Notes:
Need toothpicks or wood skewers for this recipe. Smoke is optional.

Pacific Coast Country Style Ribs

How to make Pacific Coast Country Style Ribs Recipe - first place ribs from Claudia Hermosillo recipe

Serves: 6

Ingredients:
3 pounds pork country ribs
1 cup Mojo Criollo marinade
1 tbsp garlic powder
1 tbsp coriander
1 tsp black pepper
2 tsp Worcestershire sauce
1/2 tsp ginger
2 tsp teriyaki sauce
1/2 cup pineapple juice

BBQ Sauce:
3/4 of a 40 oz. bottle of Sweet Baby Ray’s BBQ Sauce
2 tbsp apple cider vinegar
1/3 cup pineapple juice
1/8 tsp ground ginger
1 tsp tequila

Method:
Combine all ingredients except for BBQ Sauce ingredients in a plastic bag and marinate overnight.

In a saucepan, combine the BBQ Sauce ingredients and bring to a boil. Let cool and store in the refrigerator until ready to use.

Set up the cooker for indirect heat, cooking at 250 degrees F.

Grill ribs to medium/medium-well done or about 160 degrees F internal temperature.

Just before taking them off the grill, lightly slather them with BBQ Sauce on all sides and caramelize for about 1 minute on each side.

After taking them off grill (or just before serving), slather them again with more BBQ Sauce on top.

Award Winning Chicken Thighs

How to make Award Winning Chicken Thighs Recipe - Extraordinary BBQ Blog (Kevin Haberberger), Slabs A Smokin Competition BBQ Team

Serves: 6

Ingredients:
12 bone-in, skin-on chicken thighs
Basic Chicken Rub (see below)
Your favorite barbecue sauce
Coca-Cola (optional)
Brown sugar (optional)

Brine Ingredients:
1 cup water
1 cup apple juice
1 can Sprite
1/2 cup Kosher or sea salt
1 tbsp pepper

Basic Chicken Rub Ingredients:
2 tbsp sea salt
1 1/2 tbsp granulated garlic
1 tbsp granulated onion
1 tsp ground thyme
1 1/2 tsp paprika
1 tsp black pepper
1/2 tsp dry mustard

Method:
Brine chicken in ingredients listed above for at least 30 minutes or up to several hours.

Rinse with cool water and place on tray, skin side down. Combine all Basic Chicken Rub ingredients in a small bowl. Dust the underside of chicken with the rub. Let set while you prepare your smoker or grill for indirect cooking.

Roll chicken thighs so the skin is wrapped completely around, and as little of the meat is exposed as possible. Use a toothpick to hold in place. Sprinkle more rub all over.

Place the thighs on the grill as far away from the heat source as possible. At 225 degrees F, they will smoke for 2 hours.

While they are smoking, heat your favorite barbecue sauce in a small saucepan. If it’s thick sauce, thin it with Coca-Cola.

After 2 hours of smoking, bring your pot of thinned, hot barbecue sauce outside along with a trusty pair of tongs that will not pierce the meat. Dunk the thighs in the pot of sauce and return to the grill. Sprinkle the thighs with some brown sugar if desired.

After about 10 to 15 minutes the sauce should be caramelized and the thighs are ready. Let them rest for just a couple of minutes and dig in.

Rattlesnake Tails

How to make Rattlesnake Tails Recipe - from John Dawson

Serves: 12

Ingredients:
12 whole Anaheim chiles, as straight and round as you can find
1 pound ground turkey, 85 percent lean
1 pound hot breakfast sausage (I use Jimmy Dean brand)
1 tbsp Tiger Sauce
1 tbsp garlic salt
3 tbsp BBQ Rub
2 tsp lemon pepper
Optional: 1 jalapeño chile, seeded, deveined, and minced
12 slices standard (thin-sliced) bacon

Glaze:
1/2 cup barbecue sauce
1/4 cup honey
3 tbsp butter, melted

Method:
Wash the Anaheim chiles and cut the stem ends off so that they are of equal length.

Cut a long V-shaped sliver out of one side of each chile. Start at the cut end, about ¼ inch wide, and end about an inch from the tip. The intention is to get them to open enough to seed, devein, and stuff.

Remove the seeds and veins from each chile.

Mix all of the remaining ingredients, except the bacon and half the BBQ Rub, well in a large mixing bowl.

Roll a tapered cylinder of the stuffing and fit it into each chile, packing it loosely from the tapered end up. You want it full, but not overflowing.

Wrap each chile with one of the bacon slices. Starting about 1 inch from the cut end, tuck the end of the slice between the inside of the pepper and the stuffing. Stretch it around the pepper in a spiral pattern moving toward the other end (not overlapping). Tuck the other end in the tapered end of the chile, just as you started. It should leave you with about 1 inch of chile exposed at each end.

Start your fire and prepare for indirect cooking over medium heat (about 300 degrees F).

Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before adding the chiles. Wood chips soaked for 30 to 60 minutes will work well, too. If you’re using a gas grill, make a smoker pouch.

Dust each wrapped chile lightly with the remaining BBQ Rub.

Cook the chiles indirect about 1 hour and 15 minutes, turning once at the halfway point.

Mix the glaze ingredients in a small bowl.

Glaze each chile on one side, turn, glaze the other side, and cook another 15 minutes.

Glaze and turn the chiles again, then cook another 10 minutes.

Remove and serve immediately.