Category: Meats

STUFFED TENDERLOIN

STUFFED TENDERLOIN

Run a sharpening steel directly through the center of the tenderloin until able to insert the serrano peppers with the stems removed.
Stuff with serrano peppers touching end to end
Season with salt and pepper and your favorite pork seasoning.
Bacon-wrap bullseye attaching the bacon to the pork with toothpicks.
Smoke until 130 degrees and bacon is looking good.
Glaze and put back on the grill until 145 degrees and glaze it tacky.
Remove and rest for 5-10 minutes.
Slice as medallions and serve, dressing with additional glaze and BBQ seasoning.
A perfect pairing to this pork dish is Grilled Corn with an Mixed Herb Butter.

Smoked Carnitas

Smoked Carnitas

Spice Rub:
3 Tablespoons Chili Powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne Pepper

For The Mop and Sauce:
1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub

  1. Pierce the roast all over to let the marinade work its way in. Place roast in a foil pan with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
  2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
  3. Make the rub by mixing together all the ingredients in a bowl and set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours if you have the time.
  4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done to use as a finishing sauce.
  5. Set up a charcoal grill for indirect grilling, medium hot (300° max), and use mesquite/pecan chips for smoke.
  6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195°, add coals every hour and a handful or two of wood chips. Liberally mop the roast with the mop sauce about every 45 minutes to an hour.
  7. Cook until it’s well done (195°) in the center – this will help it shred easier.
  8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
  9. Ladle the remaining mop sauce over the shredded pork.

 

Onion Pear Chops

Onion Pear Chops

Ingredients

  • One whole Pork loin
  • 1 quart water
  • 4 tablespoons sea salt
  • 2 tablespoons turbanado sugar
  • 2/3 C OWOC Basil EVOO
  • 3 cloves garlic, minced
  • 2 T fresh rosemary
  • 1/2 C OWOC Eighteen Year Balsamic
  • 2 T OWOC Butter EVOO
  • 2 Sweet onions, each cut into 8 wedges
  • 2 pears, cored and each cut into 8 wedges
  • 1 teaspoon salt

Directions

  1. In a large bowl, stir together the water, salt, and sugar.
  2. Cut loin into 1.25 inch chops.  Using a Jaccard, pound chops thoroughly on each side until chop is rough and flat.
  3.  Add chops to brine and let them soak for about an hour. Drain and discard the brine.
  4. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 2 hours.
  5. Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  6. Heat the butter olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
  7. Preheat the grill for medium-high heat.

Warm pears on the grill (in the skillet or on range top. Grill chops for about 3 minutes per side, or to desired doneness. Now let rest for a few minutes and top with the pear onion sauce as you  serve

Grilled Skirt Steak with Tomatillo Salad

Grilled Skirt Steak with Tomatillo Salad

For Tomatillo Salsa:

  • 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
  • 1 pound fresh tomatillos, husked and rinsed, then quartered
  • 1 C packed cilantro sprigs
  • 2 C
  • 2 garlic cloves
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon molasses (not blackstrap)
  • 1/2 teaspoon ground cumin
  • 1/3 Old World Olive Co. Garlic EVOO

For Steaks and Tomatillo Salad:

  • 1/4 C Old World Olive Co. Garlic EVOO
  • 3/4 t ground cumin
  • 1 3/4 pounds skirt steak, halved
  • 1/2 pound fresh tomatillos, husked and rinsed
  • 1 C cilantro leaves
  • 2 t finely chopped shallot
  • 2 t fresh lime juice

Preparada

( I just made that up)

Grill steaks:
Blend 2 tablespoons OWOC EVOO, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then slice steaks in 1/4 inch against grain on a 45 degree angle.  Let stand at room temperature.
Prepare a grill for direct-heat cooking over hot charcoal on high.  While the coals are getting to the right level, make your salsa and salad.Oil grill rack, then grill steaks to medium rare until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
Salad :
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper .
Salsa:
Slit chilis lengthwise, then stem and seed. Heat a dry heavy skillet (non-stick if you have one) over medium heat until hot, then toast chilis, opened flat, turning and pressing with tongs, until more pliable and slightly changed and turning  color, about 1 minute. Cover chilis with some hot water in a pot and soak until softened, about 20 minutes, then drain. Purée chilis, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender.Heat oil in a 10-inch cast iron skillet over medium heat , then cook salsa, stirring occasionally, until kind of thick, 4 to 9 minutes.
Serve:
Cut steaks into serving pieces and top with salsa and salad.

Trucker's Steak Sandwich for David Webb Fans

Trucker’s Steak Sandwich for David Webb Fans

Grilled Steak and goat cheese on pita rounds

  • 1  teaspoon bottled minced garlic
  • 1 teaspoon olive oil
  • 4 (6-inch) pita rounds
  • two nice slender steaks (sirloin, sizzler, or venison from home freezer)
  • a bit of sea salt
  • some nice black pepper
  • 2 medium tomatoes, cut into 1/4-inch-thick slices
  • One package of goat cheese
  • 1/2 cup chopped fresh erb, whatever the market has, no matta.
  • One nice little portable grill, a gas Coleman is my fave.  Whatever your cab has room for.

This is how we do it.

  1. Preheat a grill pan or aluminum foil over medium heat.

  2. Combine garlic and oil; brush evenly over pitas or simply lay the pita rounds on the mix for a minute. Sprinkle a touch of salt and  pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

  3. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over steaks and grill for 6 minutes or until medium rare, turning once. Remove steaks from the grill. Add tomatoes to pan or foil packet with remaining oil ; cook 1 minute.

  4. Slice up some goat cheese and place on the pitas. Lay the steaks and tomatoes evenly over pitas. Sprinkle with any fresh green (thyme, basil, oregano, or rosemary.

    Chomp on this bad boy and take a snooze.  You earned it.

Perfect Venison Marinade

Perfect Venison Marinade

Ingredients

  • 6 boneless venison steaks
  • 1/2 cup white vinegar
  • 1/2 cup ketchup
  • 1/4 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper

Directions

  1. Place venison in a large re-sealable plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.
  2. Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees F for medium or 170 degrees F for well-done.

Memphis Style Ribs with a little twist

Memphis Style Ribs with a little twist

 Pictured above are the ribs smoking on Bob’s Cajun Grill.

Ingrediants:

For the marinade

1 quart of apple cider

1 quart of water

1 T sea salt

Main ingrediants:

3 racks pork spareribs

1/4 cup Hungarian paprika

1/3 C Turbinado Raw Cane

1 tablespoon salt

5 t  black pepper

2 t teaspoons cayenne pepper

2 T Sumac  (my wife is half Lebanese if you please)

2 t celery salt

2 t garlic powder

2 t teaspoons dry mustard

1 t cumin

½ C Old World Olive Co. Garlic infused EVOO

For the mop sauce if preferred or needed:

1 cups apple cider vinegar

1 C of your favorite bbq sauce

1/2 cup yellow mustard

2 teaspoons sea salt

What to do:

Cut the ribs into 3 or 4 rib sections after removing the membrane from the back side.  Combine cider, water,  and salt for marinade and place in Ziploc bag with ribs.  Refrigerate for 4 hours.

Combine seasonings and whip with a puree machine or in food processor for less than a minute or until nicely blended.

Use garlic evoo to coat the ribs.  Dust ribs to your fancy.

Smoke at 275 for at least 3 hours mopping after two hours as you see fit.

Put in foil or cake pan and pour remaining mop on and cover until desired doneness.

Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

FlankSteakAnother great recipe from Chef Tom Reinhart

The flank steak is a beef steak cut from the abdominal muscles of the cow. Because it comes from a long, flat, well-exercised muscle, it is best sliced against the grain before serving, to maximize tenderness.

flank-steak-cut

 

Flank steak is used in a variety of dishes including the popular carne asada, translated literally as “grilled cow.” The phrase “carne asada” is also used to describe a social event, the equivalent of how we say “barbecue” when talking about a cookout.

In the American Southwest and throughout Latin America, carne asada can be purchased from meat markets already marinated (preparada). The meat can be seasoned with a dry rub (try my Crazy Dust Rub) or a liquid marinade using beer or citrus juice.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients
  • Flank Steak, Whole
  • 3 Tbs. Garlic, fresh, minced
  • 3 Tbs. Chili Paste, Asian (Sambal Oelek)
  • 2 Tbs. Lime Juice
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper, ground
  • 1/2 cup Olive Oil

Instructions

  1. Trim flank steak and score on both sides making long shallow cuts in both directions.
  2. In a medium mixing bowl, combine garlic, chili paste, lime juice, brown sugar, soy sauce, salt and pepper. Whisk to combine thoroughly.
  3. While whisking, slowly drizzle in olive oil. Transfer marinade to a large Ziploc style bag.
  4. Place flank steak in marinade and toss to coat completely. Seal bag marinate in refrigerator for a minimum of 4 hours.
  5. Pre-heat grill to medium high.
  6. Remove flank from marinade and carefully place directly on grill. Be careful as the marinade can cause flare ups.
  7. Grill for 2-3 minutes and turn. Grill an additional 2-3 minutes and turn again. Repeat and cook 2-3 additional minutes on each side.
  8. Remove from grill and allow to rest 5 minutes.
  9. Slice in 1/8″ strips across the grain and serve.

 

Image credits: 

“London broil” by Jeremy Keith (adactio@Flickr) – . Licensed under CC BY 2.0 via Commons – https://commons.wikimedia.org/wiki/File:London_broil.jpg#/media/File:London_broil.jpg

 

“BeefCutFlank” by JoeSmack at en.wikipedia – Licensed under Public Domain via Commons – https://commons.wikimedia.org/wiki/File:BeefCutFlank.svg#/media/File:BeefCutFlank.svg

Real American Sirloin

Real American Sirloin

2000px-BeefCutSirloin.svgThe Real American Sirloin

Start with these ingredients:
4 T Old World Olive Co., 18 year old balsamic
¼ C Old World Olive Co., EVOO
3 T Pure Michigan Honey
2 t favorite fancy mustard
2 T Worcestershire Sauce
4 garlic cloves, chopped
2 t Thyme
2 pounds sirloin steaks
One Michigan Micro-Brew

7415 047
Open the beer and pour the complete bottle into a nice glass. Keep handy for panic situations.
Combine all ingredients (minus the beer, that is for you) in a medium stainless or glass bowl and blend with a hand blender. You can use an upright blender as well.
Place your sirloin steaks in the mixture and cover with plastic. Leave on the counter for no more than one hour.
Grill to medium rare or medium at the most. This is a lean cut and is unforgiving to the over cooking griller. While the mixture is grilling, heat up the marinade and boil for 5 minutes. Remove from heat.
Rest the steaks on the cutting board for 10 minutes when you have achieved your selected doneness. Slice against the grain in a double 45 fashion.
Drizzle the marinade on the meat before serving. Just enough to keep hydrated.
Do a victory lap and pick up another Michigan beer.

Peace, Love, & BBQ

Bob

Over The Coals Bistecca Fiorentina

Over The Coals Bistecca Fiorentina

This Italilan Version of over the coals steak is a marvel and your friends won’t believe their eyes when you put it on the coals, but they will be anxiously awaiting your taking it off.

Here’s what you need:

Two inch thick cut Porterhouse Steaks

Kosher or Coarse Sea Salt

Thyme

Some minced garlic cloves (as much or little as you like)

Lemon Juice

Old World Olive Companies EVOO

Smoked Salt for Garnish

Parmesan Shavings

Medium Bowl of Arugula leaves

With a mature fire well under way, move large portions of burning wood out of the way and make a nice red hot bed of coals.  Coat the steaks with EVOO and layer heavily with Salt and moderate coarse ground pepper.

With a clean dry natural fiber paint brush or light broom, dust the grey ash off of the coals.  Lay the steaks on the coals.  Leave on for about 5-7 minutes until you can flip them without the coals sticking to the meat.  Finish on the second side to the level preferred.

In the bowl, add some oil and lemon juice and toss.

Carve the steak into slices on a diagonal and place on serving plates with greens on the side.  Sprinkle greens with parmesan and smoked salt with more cracked pepper.

Enjoy and take a bow.Bistecca Fiorentina