Smoky Pecan Teres Major Steaks

How to make Smoky Pecan Teres Major Steaks Recipe

Serves: 4

Ingredients:
4 teres major steaks
1/4 cup canola oil
Salt and pepper, to taste

Marinade:
1 cup olive oil
1/2 cup water
1 oz. fresh thyme, rosemary, and oregano
1 tsp beef base paste
1 tbsp Worcestershire sauce

Method:
Combine all marinade ingredients and steaks in a 1-gallon storage bag. Seal the bag and marinate in the refrigerator overnight.

Wipe off excess marinade from steaks with paper towels. Strain and reserve the rest of the marinade.

In a saucepan, bring reserved marinade to a boil and simmer on medium-low for 20 minutes or until it starts to thicken. Reserve to use as a basting sauce.

Set up grill for the two-zone method. Start with direct heat grilling. Use pecan wood chips or chunks for smoke.

Apply oil on the steaks and season with salt and pepper.

Sear steaks on the grill until they develop a crust, then move to the cool side of the grill and cook indirect until the internal temperature reaches 135 degrees F. Start basting steaks with reserved sauce often when the crust starts to form.

Remove from grill and rest the steaks for a few minutes. Slice into 1/2-inch discs and brush sauce over the slices.

Serve immediately.

Smoky Pecan Teres Major Steaks

Zesty Herb Marinated Skirt Steak Sandwich

How to make Zesty Herb Marinated Skirt Steak Sandwich Recipe

Serves: 4

Ingredients:
2 pounds skirt steak
2 oz. Asiago cheese, grated
4 oz. red onion, sliced
4 oz. arugula
Jalapeño-Tomatillo Aioli
4 Kaiser rolls

Marinade:
1/2 pint buttermilk
1/2 cup soy sauce
4 cloves garlic, minced
1/2 tbsp oregano, dried
1/2 tbsp basil, dried
1 tsp Lawry’s Seasoned Salt
1/2 red bell pepper, roasted (seeds and stem removed)
1 Anaheim chile pepper, roasted (seeds and stem removed)
1/2 cup canola oil

Method:
Combine all marinade ingredients in a food processor and blend until smooth. Pour the marinade into a 1- gallon storage bag and add the skirt steak. Marinate in the refrigerator for at least 24 hours, up to 36 hours.

Set up the grill for two-zone indirect heat cooking.

Remove skirt steak from marinade and wipe off excess with paper towels.

Cook the skirt steak on the grates directly over the fire for 10 minutes or until they reach medium at 140 degrees F internal temperature.

Remove steaks from the grill and start assembling sandwiches. Stack the cheese, onion, and arugula on top of the steak and place on the aioli-slathered rolls.

Serve immediately.

Chuck Steak Wrap with Horseradish Sauce

How to make Chuck Steak Wrap with Horseradish Sauce Recipe

Serves: 2

Ingredients:
1/2 medium bell pepper (multicolored), sliced
1/2 medium white onion, sliced
2 tbsp canola oil
Kosher salt
Black pepper
1 1/2 pounds chuck steak
Garlic powder
Lawry’s Seasoned Salt
1 cup provolone cheese, shredded
2 tortilla wraps
Horseradish Sauce

Method:
Set up grill for two-zone cooking, starting with direct grilling.

Toss peppers and onions in 1 tbsp oil and season with Kosher salt and pepper. Use a grill basket to cook the vegetables until tender and charred (15 minutes), set aside.

Apply remaining oil and season steak with garlic powder, seasoned salt, and pepper.

Grill steak on high heat until medium rare or 130 degrees F internal temperature.

Slice steak and add cheese (let it melt on steak).

Warm up tortillas. Add steak and cheese, peppers, and onions and top with Horseradish Sauce.

Serve immediately.

Brisket Chili Mac

How to make Brisket Chili Mac Recipe

Serves: 6–8

Ingredients:
1/2 onion, diced
1/2 green pepper, diced
1 tbsp canola oil
1 pound smoked brisket, cubed
1 can tomato sauce
1 can diced tomatoes
2 cups vegetable broth
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 tbsp cumin, ground
2 cups elbow macaroni
1 package cheddar cheese, shredded

Method:
In large saucepan, over medium heat, cook onion and green peppers in canola oil until soft.

Stir in brisket, tomato sauce, tomatoes, broth, Worcestershire sauce, chili powder, and cumin.

Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes.

Add elbow macaroni and stir well.

Cover and simmer for 15 to 20 minutes or until macaroni is tender.

Add cheddar cheese and mix well.

Serve immediately.

Teres Major Steak With Chimichurri Sauce

How to make Teres Major Steak With Chimichurri Sauce Recipe - These cuts of steak are a delicacy in St. Louis. Imagine beef tenderloin that is a fraction of the size and a fraction of the cost that’s a teres major steak. In different regions, it might be called a petite tender. I call it delicious!

Serves: 2

Ingredients:
2 teres major steaks
2 tsp garlic pepper
2 tsp Lawry’s Seasoned Salt
1 tbsp canola oil
Chimichurri Sauce (see below)

Chimichurri Sauce:
4 cloves garlic
2 tbsp yellow onions, chopped
1 cup fresh flat leaf parsley
1 cup fresh cilantro
1/4 cup fresh oregano leaves
1/2 cup olive oil
1 tbsp lime juice, freshly squeezed
2 tbsp red wine vinegar
2 tbsp Kosher salt
2 tbsp crushed red pepper flakes

Chimichurri Sauce Instructions:
In a food processor (or blender), pulse the garlic and onion until finely chopped.Add the parsley, cilantro, and oregano and pulse briefly, until finely chopped (not pureed). Place the mixture in a bowl. Add the olive oil, lime juice, and vinegar, and mix well by hand. Season with salt and red pepper flakes. Store in the refrigerator until ready to serve.

Method:
Prepare the grill for two-zone direct grilling.

Prepare the rub: combine garlic pepper and salt together in a bowl. Coat the steaks with the oil and season the steaks with the rub.

Sear the steak to develop a flavor crust, about 5 minutes each side.

Place the steak on the cool side for indirect heat at 350 degrees F. Add apple wood chunks for smoke. Cook for 25 minutes or until the steak is done to medium rare at 130 degrees F internal temp.

Let steaks rest for 5 minutes and serve immediately with the Chimichurri Sauce.

Beef Slyders

How to make Beef Slyders Recipe - Canadian Bakin (Al Bowman)

Serves: 15

Ingredients:
1 package bacon, strips cut in half crosswise
1 tbsp Code 3 Spices 5-0 Rub
3 pounds ground beef
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
15 dollar rolls (also known as a mini bun or slider roll)
Butter
Garlic powder
Onion Jam
Freakin’ Good Mustard Sauce

Method:
Set up the grill for two-zone indirect cooking at 300 degrees F.

Prepare bacon; spread 5-0 rub over bacon. Cook bacon on indirect heat for 20 minutes or until crisp.

Form beef into patties just larger than the buns.

Sprinkle salt, pepper, and garlic powder over burgers. Grill indirect 20 minutes or until cooked to medium at 140 degrees F.

Spread each bun with butter. Sprinkle with garlic powder. Place on cooker over direct heat until outside is toasted but inside is pliable.

Assemble all items. Build burgers in this order to maximize flavor: Bottom bun, Mustard sauce, Burger, Bacon, Onion Jam, Mustard sauce, Top bun

Mission Steak Wraps

How to make Mission Steak Wraps Recipe

Serves: 4

Ingredients:
4 pounds chuck roast, sliced evenly into steaks
4 cups Pepper Jack cheese, shredded
4 Roma tomatoes, diced
1 cup red onion, diced
4 cups iceberg lettuce, chopped
2 avocados, diced
4 mission-style tortillas

Steak Marinade:
4 cups soy sauce
2 cups canola oil
1 cup cilantro, chopped
4 bulbs garlic, chopped
1 tbsp cumin, ground
1/2 cup lemon juice
1 tbsp black pepper

Method:
Combine all the marinade ingredients in a medium bowl and mix well.

Place steaks in a two-gallon storage bag, pour marinade over the steaks, and marinate overnight in the refrigerator.

Set up the grill for two-zone cooking, starting with direct heat grilling. Grill each steak until it is medium rare or 130 degrees F internal temperature.

Slice the steak into 1/4-inch strips.

Assemble the wraps; evenly divide wrap ingredients and place them in the center of a warmed tortilla.

Roll each wrap into a burrito and serve.

Chili Lime Prime Steaks

How to make Chili Lime Prime Steaks Recipe

Serves: 2

Ingredients:
2 prime strip steaks
Canola oil

Butter Compound:
3 tbsp unsalted butter
1 tbsp roasted garlic

Rub:
1 tsp coarse seasoned salt
1 tsp black pepper
1/2 tsp chili flakes (Chili de Arbol)
1/4 tsp lime zest
1/2 tsp minced onion

Method:
Make butter compound: combine ingredients and mix well. Wrap butter in plastic wrap and refrigerate.

Combine rub ingredients in a small container and set aside.

Setup the grill for two-zone cooking. Start with direct heat grilling.

Coat the steaks with oil and dust with rub on both sides.

Place steaks on the grates directly over the hot coals. Cook until the surface begins to char. Flip the steaks and repeat.

Move the steaks over to the cool side to finish cooking with indirect heat. Steaks are done when they reach an internal temperature of 130 degrees F.

Top each steak with butter compound and serve immediately.

Barbecued Chuck Roast

How to make Barbecued Chuck Roast Recipe - Carl Swartz

Serves: 6

Ingredients:
3-pound chuck roast
1 tbsp meat tenderizer
1/3 cup wine vinegar
1/4 cup ketchup
2 tbsp canola oil
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tsp Kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder

Method:
Combine all ingredients (except roast) and mix well.

Place the roast inside a large sealable storage bag and pour the marinade over the meat.

Marinate overnight.

Setup the cooker for indirect heat at 400 degrees F.

Place the roast on the cool side of the cooker for 1 hours or until it reaches an internal temperature of 130 degrees F.

Over direct heat, sear the roast over the fire until it becomes a little charred.

Remove the roast from the cooker and let it rest for 5 to 10 minutes.

Slice and serve.

Bold Tri Tip

How to make Bold Tri Tip Recipe

Serves: 3–4

Ingredients:
1 tri tip roast
Plowboys Bovine Bold Rub
Beef Paste
Honey Glaze

Method:
Spread the Beef Paste on one side of the meat followed by a dusting of the rub. Turn over and repeat.

Prepare the grill for a two-zone setup.

Place the roast directly on the grate, over the charcoal. Do not cover with the grill lid.

Flip the tri tip once the meat begins to char.

Move the meat to the cool side of the grill when the surface of the roast develops a flavorful crust.

Apply honey glaze to both sides.

Cook on indirect heat until internal temperature reaches 125 degrees F.

Remove from grill. Let the tri tip rest for 10 minutes at room temperature.

Apply more honey glaze and serve.

5 Pound Smoked Burger

How to make 5 Pound Smoked Burger Recipe - Youre welcome, America.

Serves: 8

Ingredients:
3 pounds ground beef, 80/20
1 pound kielbasa sausage
1 pound bacon
4 slices Monterey Jack cheese
1 large hamburger bun (9-inch diameter)
Lettuce leaves
1 medium tomato, sliced
Red onion, sliced
Pickles
2 Anaheim green chiles, roasted and diced

Method:
Set up cooker for indirect heat at 250 degrees F.

Shape the ground beef into a hamburger patty and place on the cool side of the grill. Cook for 60 minutes.

Add sausage and bacon to the cool side of the cooker. Cook for 30 minutes.

Remove the burger from the cooker once it reaches an internal temperature of 165 degrees F. Remove the sausage and bacon when the bacon is cooked through.

While the hamburger is hot, add the slices of cheese and loosely cover with foil.

Place the bottom bun on a large plate; add lettuce, tomatoes, and onion. Place the hamburger on top and add pickles, bacon, sausage, green chiles, and top bun.

Slice into wedges and serve immediately.

Smoky Pot Roast

How to make Smoky Pot Roast Recipe

Serves: 4–6

Ingredients:
3-pound beef chuck roast
2 tbsp canola oil
Beef Rub
1 package dry onion soup mix
2 cans cream of mushroom soup
1 cup water
1 1/2 cups Pinot Noir
1/2 medium Vidalia onion, cut into chunks
4 oz .mushrooms, sliced in half
1 green pepper, cut into chunks
2 carrots, cut into chunks
2 celery sticks, cut into chunks

Method:
Set up the cooker for two-zone indirect grilling or smoker at 250 degrees F. Add cherry wood chunks for smoke.

Coat the oil all over and apply Beef Rub liberally on the chuck roast.

Place the roast on the grill and cook for 1 hour. This will let the beef absorb some smoke and cook the rub into the meat.

In a foil pan, combine the onion soup mix, cream of mushroom, water, and wine and mix well. Combine the rest of the ingredients in the foil pan.

Remove the roast from the cooker and raise the cooking temperature to 300 degrees F.

Place the smoky roast in the foil pan, cover, and seal with a sheet of aluminum foil. Braise for 2 hours on the cooker.

Remove the foil pan from the cooker when the internal temperature of the roast reads 180 degrees F or it is tender.

Rest for 30 minutes or until the roast is cool enough to handle.

Slice the roast, top with the pan gravy, and serve.

West Coast Pastrami

How to make West Coast Pastrami Recipe - When I lived in Southern California, this little boy loved pastrami sandwiches from the local eateries. No, not the Kosher stuff on rye bread from the east coast, the good pastrami from the Golden State! I still crave that pastrami, but I make my own with striking similarities. I’m happy.

Serves: 5

Ingredients
3-pound corned beef (point, flat, round, or navel)
2 tbsp canola oil
Pastrami Rub (see below)
6-inch Italian roll
Prepared mustard
Dill pickles
1/3 cup water

Pastrami Rub:
4 tbsp coarsely ground black pepper
2 tbsp ground coriander
1 tbsp granulated garlic
1 tsp paprika
1 tsp onion powder
1/2 tsp thyme

Meat Preparation:
In a bowl, mix all rub ingredients together. Place the meat in a foil pan. Trim the fat cap off, as well as any excess amounts of fat on the surface. Apply oil all over, then broadcast the rub on the corned beef. Wrap the beef with plastic wrap and refrigerate overnight.

Cooking:
Remove the beef from the refrigerator and let it sit at room temperature. Set up the cooker for 275 degrees F. Add pecan wood chunks for smoke.

Remove the plastic wrap and place the corned beef on the cooker. After 2 hours, wrap pastrami with foil.

Cook for 2 more hours or until the internal temperature is 200 degrees F. Rest for 30 minutes and serve, or place in the refrigerator overnight.

Sandwich Assembly:
Slice pastrami wafer thin. Steam 1/2 pound of thinly sliced pastrami in a skillet with water on medium heat for a few minutes. Place the pile of pastrami on a 6-inch Italian roll with prepared mustard and dill pickles. Serve immediately.

Barbecued Beef Ribs

How to make Barbecued Beef Ribs Recipe

Serves: 6

Ingredients:
2 racks beef back ribs
2 tbsp oil
Liquid for foil wrap (beer, beef stock, or water)

For Beef Rub:
2 tsp Kosher salt
2 tsp black pepper
1 tsp garlic powder
1 tsp Mexican chili powder
1 tsp dried oregano

For Beef Mop:
1/4 cup beef stock
2 tbsp cider vinegar
2 tbsp beer
2 tbsp ketchup
2 tbsp oil
1/2 tbsp Worcestershire sauce
1/2 tbsp hot sauce
1/2 tbsp beef rub

Method:
Setup cooker for indirect heat at 300 degrees F. Use oak wood for smoke flavor.

Mix the rub ingredients together.

Whisk mop ingredients together.

Apply oil and season the ribs on both sides with the beef rub.

Cook the ribs on both sides over indirect heat for 2 hours. Mop or baste the beef mop onto the ribs every 30 minutes.

Place each rib bone side up on a double sheet of foil with 2 tbsp of liquid (beer, beef stock or even water). Seal tightly and put back on the grill until tender, about 45 to 60 minutes.

Carefully remove from foil and return to the grill until the color darkens, about 30 minutes.

BBQ Prime Rib

How to make BBQ Prime Rib Recipe

Serves: 4

Ingredients:
4-pound rib roast, boneless
2 tbsp canola oil
Code 3 Spices Backdraft Rub
2 cups dry red wine, spray bottle

Method:
Let the rib roast sit at room temperature for an hour. Coat with oil and apply rub liberally all over the roast.

Set up the grill for two-zone indirect cooking at 350 degrees F. Add apple wood chunks for smoke.

Place the roast on the cool side of the grill. Cook for 1 hour or until it reaches 130 degrees F internal temperature. Spray roast with wine after 30 minutes and every 10 minutes until it is done.

Move the roast over direct heat and cook all sides until it starts to develop a crust.

Spray with more wine and take off the cooker to rest until it is cool enough to handle.

Slice into 4 steaks and serve immediately.

Santa Maria Style Tri Tip

How to make Santa Maria Style Tri Tip Recipe - West Coast barbecue has been underappreciated for some time, but has recently been getting a lot of love from the most stringent barbecue enthusiasts. Credit Santa Maria-style barbecue for this movement their tri tips are some of the juiciest and most flavorful cuts of meats to cook over a pit. I've been cooking tri tips for years, but they are still unheard of across the Midwest.

Serves: 3

Ingredients:
1 3-pound tri tip roast
1 tbsp canola oil
1 tbsp granulated garlic
1 tsp Lawry’s Seasoned Salt
1 tsp black pepper

Method:
Apply the oil to the meat and sprinkle on the seasonings. Dust with a single layer each of garlic powder, seasoned salt, and pepper.

Set up the grill for two-zone indirect heat at 350 degrees F. Add red oak wood chunks for smoke.

Place the tri tip on the cool side of the grill and cook indirectly for 40 minutes or until an internal temperature of 130 degrees F (medium rare) is reached.

Move the roast over direct heat and sear for 5 minutes on each side.

Let the tri tip rest for 10 minutes.

Slice the roast against the grain. Serve immediately.

Note:
Substitute oak, pecan, hickory, or fruit wood for red oak wood chunks.