Skillet Beef and Noodles

 INGREDIENTS:

Bag egg noodles

1 1/2 pounds ground beef

Some salt and Pepper

1 diced onion

1 - can mushrooms

Some minced garlic

Small can tomato paste.

3 cups beef broth

2 Tbsp. Worcestershire sauce

1 Tbsp. ground mustard

1 tsp. smoked paprika

1 tsp. garlic powder

1/3 cup sour cream

Some dehydrated potatoes

In a skillet on med high add ground beef, cook until brown.

Add onions, mushrooms, minced garlic salt and black pepper and tomato paste. 

Cook and stir for a couple minutes until tomato paste is dispersed.

Add beef broth, dehydrated potato slices, Worcestershire sauce, ground mustard, smoked paprika and garlic

powder. Stir and turn up heat to bring to low simmer.

Add noodles and stir to incorporate. Cook on low simmer for 10-12 minutes

or until noodles and potatoes soften. Add water if needed.

Turn off heat and add sour cream. Stir to incorporate.

Garnish with parsley and serve. 

Smoked Tri Tip

 

Covered the Tri Tip with pink salt, fresh black pepper and powdered garlic.

Let it sit while you get the smoker for 225. Apple and peach wood.

Water pan with water and vegetable broth. Smoked until internal temperature of 135.

Heated cast iron skillet with butter and rosemary sprinkled in it. Sear the smoked meat,

a few minutes on each side, Take out and wrap, let it rest 15-20 minutes.

Brisket Tacos

 

Brisket Tacos

Flour Tortillas, or ones you like. Taco shells work good.

Cup of chopped green onions.

1 tbs. brown sugar.

2 tbs. sor sauce.

1 tbs. sesame oil.

1/2 tsp. black pepper.

2 minced garlic cloves.

2 lbs. left-over brisket..

Some onion powder.

Some garlic powder.

Lettuce for taco topping.

Tomatoes for topping

Sauce.

1/2 cup mayo.

3 tbs. gochujang.

Splash of sesame oil.

2 tbs. of chili-garlic paste.

Heat everything but lettuce and tomato in a pan, let simmer for a few minutes.

Make your taco or burrito, cover with sauce top with lettuce and tomato.

I added a bit of rice on mine.

Good.

Korean Bulgogi

 

Korean Bulgogi

2 tbs. oyster sauce.

2 tbs. Chinese rice wine.

2 tbs. oyster sauce.

3/4 lb. beef. I used some leftover brisket.

1/2 cup chicken broth.

1 tbs. hoisin sauce.

1 tbs. brown sugar.

1 tsp. chili garlic sauce.

1 tbs. sesame oil.

cup of bell pepper, diced.

Combine oyster sauce and rice wine in a bowl add beef stir to coat and set aside.

Sauce-Combine chicken broth, hoisin sauce, brown sugar, and chili garlic sauce in a bowl.

Place a wok over high heat. Add the oil, swirl to coat the sides. Add beef and stir until not pink. 

I used leftover brisket, so I added it after the bell pepper.

Add bell pepper and stir fry for a minute. Add sauce and bring to boil.

Pour over noodles or rice.

Good.

Dutch Oven Corned Beef Brisket and Cabbage

 

Corned Beef Brisket.

Bunch of Carrots cut in half.

3/4 head of Cabbage torn apart into pieces.

Large Onion quartered.

Cover the meat with the season pack that come with it.

If you don't have a little pack, use some caraway seeds, mustard seeds, celery seeds, black pepper, ground coriander.

Preheat oven with bunch of coals under it.Pour a little olive oil in.

Sear the meat on each side and edges.

Place about 9 coals under and 18 on top. This is a 12 inch dutch oven.

Cover the bottom with onion slices, bottle of beer and jar of vegetable broth.

Place meat in and simmer for 2 hours.

Put in potatoes and carrots, simmer for 30 minutes.

Put in the cabbage and simmer for 30 to 45 more minutes, until cabbage is soft.

I put in some kielbasa with the cabbage.

Tasted good.

Brisket

 

BRISKET

Placed brisket in a pan and cut the thick hard fat off.

Got a pineapple and cut all the inside out that I could.

Puree it and cover the brisket with it. Let it sit in the refrigerator for a couple hours.

Got the smoker ready for 225 degrees. Added peach and apple wood.

Put some salt, pepper and garlic powder on the brisket.

Place in smoker and many hours later, when it gets sort of reddish brown mahogany color,

internal temp around 165-170 I wrapped it in butcher paper. Several wraps.

Internal temp 205 took it out and placed it in a cooler. Make sure it can lay flat in cooler.

Let it rest several hours.

Very good.

Tri Tip

 

 

Smoked then seared.

Rub on one, salt, pepper, garlic on the other.

Smoked for a couple hours for an internal temperature of 145.

If you want a little more rare, go to 135-140.

Put on a hot grill for a couple minutes on each side to sear them.

Wrapped in foil and let rest for 20-30 minutes.

Come out like a big juicy steak.

Cheese Filled Meatloaf

 Inspired from Jack'd Up Smoked Meatloaf

Ingredients.

 Couple pounds ground beef.

3/4 cup cracker crumbs.

Small diced onion.

3 tbs. minced garlic.

Couple eggs.

Some worcestershire sauce-about a tbs.

Couple tbs. Jack Daniels whiskey.

Couple tbs. steak rub.

1/4 cup milk.

Some pepper jack cheese.

 

 Sauce-1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup Jask Daniels whiskey, tbs. steak rub,

couple tsp, crushed red pepper flakes.

 

Get smoker ready for 225 degrees.

Mix the ingredients together and form half the loaf, put a dent in the middle and fill with a bunch of cheese. Form the rest of the loaf on top. Pour the sauce over the loaf.

Place the meat in the smoker, about 4-4 1/2 hours. Internal temp 165.

I have a vegetable pan with holes on bottom, used it for the meatloaf. Turned out very good.

 

 

Sweet Smoked Brisket

Sweet Smoked Brisket

Posted by Corey

Steps

1. Take your Brisket and cover liberally with yellow mustard.
2. Once mustard is on, put your rub on all over the brisket.
3. Wrap the brisket with plastic wrap (or put in a covered bowl) and put it in the fridge. let it sit in the fridge overnight.
4. Take out of fridge and set aside while you preheat smoker for 225.
5. Smoke the Brisket until it can be poked with little to no resistance, internal temp will probably be 190-200 or so.
6. Plenty of time to make the sauce.  When internal temp reaches around 170,  cover with the sauce.
7. Place brisket in for internal temp around 195 and you can poke it very easily.

Ingredients

Rub

• 3 tbsp  Cajun seasoning
• 4 tbsp brown sugar
• 1/4 tsp paprika
• 1/4 tsp of each: onion powder, salt, garlic powder, cumin

Finishing Sauce

• 1/4 cup brown sugar
• 1/8 cup honey
• 1/8 cup orange juice
• 1/8 cup ketchup

Smoked Lamb

Smoked Lamb

(adapted from Smoke & Spice):
1.In a mixing bowl, combine 1/4 cup of black pepper, 2 1/2 tbsp brown sugar, 2 tbsp kosher salt
1 1/2 tbsp garlic powder
1/2 tsp ground allspice
2.After the meat has been out of the fridge for a few minutes, coat with worcestershire sauce about 1/4 cup
3.Now massage 2/3 of the dry mixture on the ribs, cover and put in the fridge until you are ready to smoke
(can do 2 hours to overnight)
4.Prepare the smoker to 220 degrees and place ribs in smoker for 2 hours (make sure to have taken the
ribs out of the fridge for 20 – 30 minutes before you begin cooking)
5.Take ribs off and cover in tinfoil to enable the moisture and heat from them being covered continue to cook
the ribs (I did this for a good hour)

6.Place back into the smoker for 30 more minutes – I left them in the tinfoil but tented the foil.

Nice Thick Steak

Nice Thick Steak

Pat dry. Cover all of it with salt(2 tbs. kosher salt, 1 tbs. corn starch). Put in freezer for twenty minutes. Preheat grill, must be hot. Take steaks out, apply some pepper. Grill on high with lid down for 2 minutes. Open lid, flip over, for 2 min. Flip, rotate 45 degrees for 2 minutes. Turn temp to low, flip, rotate 45 degrees. Close lid for 2 1/2 minutes. check them. Should be around medium rare.

Corned Beef Brisket and Cabbage

Corned Beef Brisket and Cabbage

Corned Beef Brisket with Cabbage
Get smoker ready for 250. I used cherry wood.
Trim alot of the fat off the bottom of the corned beef brisket. Cover it with a rub, I also used the little season packets that came with it. Smoke for a couple hours for internal temperature of around 160.
While its smoking, prepare the cabbage. Wrap it in aluminum foil to about half way up. Cut the core out, making a hole. Put some seasoning in it, I used the same as on the brisket. shove 2/3 stick of butter in, more seasoning, bunch of sriracha, more seasoning, bunch of worcestershire sauce in and on it.
When corned beef brisket reaches 160-165, take out and put in aluminum pan. Pour vegetable and beef broth in, about half way up the brisket. Cut up an onion and put in each side of brisket. Put a few carrots in also. Cover pan with foil and back in smoker. Place cabbage in also.
Cabbage smoking for an hour, wrap it all the way with foil. I sat mine in a aluminum pan to keep all the juices. Back in the smoker.

Took corned beef brisket out when temperature reached 190. The cabbage took another hour. Cabbage is done when it is soft. Skewer or knife goes in very easily.

Brisket

Brisket

Posted on September 16, 2018 by Ed

Turned out very good. Trim a lot of the fat off, leaving a thin layer. Cover it with kosher salt and pepper,1/2 tsp. paprika, 1/4 tsp of each, onion powder, ground mustard, garlic powder. wrap and refrigerate overnight. Smoked at 250 degrees, for internal temperature of 200 or poke with very little resistance. Spray bottle with half water,half pickle juice and a little worcestershire sauce. Spray every half hour.

Brisket

Brisket

Rub Ingredients from Rachael Ray recipes.
1/4 cup smoked sea salt (or regular salt).
1/4 cup light brown sugar.
3 Tablespoons paprika.
1 Tablespoon ground mustard seed.
1 Tablespoon garlic powder.
2 teaspoons cumin.
2 teaspoons ground ginger.
2 teaspoons ground coriander.
1 1/2 teaspoons cayenne pepper.
Rub brisket all over with coarse sea salt and ground pepper.
Mix rub ingredients and spread all over brisket.
cover and refrigerate overnight.
1 onion-chopped.
Bring to room temperature while smoker heats up to 275.
Spray or baste meat every half hour to keep moist.
Use water from water pan if used, broth.

Smoke until internal temp reaches 165,
put the onion on top and wrap with foil.
Place on a dish or in a pan to catch juices.
Place back in smoker for internal temp of 200-210.

Slice the meat and pour juices over the slices.

Mexican Style Ground Meat Skillet

Mexican Style Ground Meat Skillet

Posted on May 22, 2018 by Ed

mexican ground beef skillet

2 pounds ground beef.
2 cups rice, I had long grain rice from the other day.
1 and 1/2 cup frozen corn.
1 jar of stewed tomatoes, drained and cut up.
1 cup frozen peas.
1 cup shredded cheese, I used cheddar-jack.
Taco seasoning, I used burrito seasoning.
2 tbsp. adobo.
2 tsp. chili powder.
2 tsp. onion powder.
2 tsp. garlic powder.
Brown the ground meat on medium heat, I saute’d a small chopped onion with it. Drain the juice, put back on stove. Stir the seasonings in.

Add the corn, tomatoes, peas. cover and cook five more minutes. Stir the rice in, cook another five minutes. Take off the stove and cover with the cheese.

Brisket

Brisket

1/4 cup kosher salt.
1/4 cup light brown sugar.
3 Tablespoons paprika.
1 Tablespoon ground mustard.
1 Tablespoon garlic powder.
2 teaspoons cumin.
2 teaspoons ground ginger.
2 teaspoons ground coriander.
1 1/2 teaspoons cayenne pepper.

Rub brisket all over with kosher salt and ground pepper.
Mix rub ingredients and spread all over brisket.
cover and refrigerate overnight.
1 onion-chopped.
Bring to room temperature while smoker heats up to 275.
Spray or baste meat every half hour to keep moist.
Use water from water pan if used, broth.

Smoke until internal temp reaches 165,
put the onion on top and wrap with foil.
Place on a dish or in a pan to catch juices.
Place back in smoker for internal temp of 200-210.
Take it out and pour any juices over and let it rest for 30 minutes.