Category: Beef

Great Beef or Venison Jerky and Curing Method

Great Beef or Venison Jerky and Curing Method

Beef or Venison Jerky

2/3 Cup Worcestershire

2/3 Cup Soy

2 T Honey

2 t Cracked Pepper

2 t Onion Powder

1t Red Pepper Flakes

Optional Liquid Smoke if you do not have a smoker (1 T Wrights Liquid Smoke)

2 T Sea Salt

½ t Instacure


2 lbs. venison strips cut ½ in thick.


Cold smoke at 180 degrees for 2.5 hours.


Curing meat


Probably the least – understood subject in the world today is the curing of processed meats and sausage.  References to the use of nitrate as a cure can be traced back several hundred years.  When using nitrate to cure meat, it combines the pigment of the meat to form a pink color and flavor the meat as well.


For example: A leg of hog, better known as ham to most people.  This leg when roasted is roast pork, or when hot smoked to internal temperatures of 200 degree F. is known as pulled pork.  However this very same leg, when injected or pickled in brine, it becomes “ham” after being boiled or slow cold smoked in a smokehouse.  It is the nitrate that has the ability to impart special flavors.  Without it, there would be no hams or bacons, only cooked or roasted pork.  Also, nitrates help prevent rancidity in the storage of meats from botulism.  The botulism poising we are talking about is the most deadly form of food poising known to man.  Botulism can produce its deadly toxin even without a foul odor or other sign of contamination.


Therefore cures are critical in the manufacture of cold smoked meat to prevent food poisoning.  Botulism spores are found in every type of meat or vegetable.  They are harmless and cause no problems.  Lack of oxygen, low acidity, proper nutrients, moisture, and temperatures in the range of 40 degrees F. to 140 degrees F., however, are where the problem begins.  As sausage and meat are consistently smoked in these temperature ranges, the sausages are moist, and the smoke or heat eliminates the oxygen, creating perfect conditions for food poisoning if you do not use cures.


However for home use and smoking at temperatures above 140 degrees F. does not require a cure.  I would suggest you start smoking the sausage at 200 degrees F.  This high starting temperature prevents botulism spores from surviving.


BBQ Roberto’s Beef Taquitos

BBQ Roberto’s Beef Taquitos

BBQ Roberto’s Beef Taquitos

2 lbs of Smoked Brisket

One box of Beef Broth

10 Ounces of Salsa

1 teaspoon of Smoked Paprika

1 teaspoon of Salt

1 teaspoon of Garlic (chopped or powder)

1 dozen Corn Tortillas

Olive Oil

Shredded Lettuce


Shred the Brisket after smoking and cooling.  Add to one cup of the broth in pot and combine with salt, garlic, and paprika.

Heat on low and blend in one third of the salsa.


Microwave the shells with a damp cloth over them for one half minute.  Spreading them on a plate so they are not all in one stack is the best.


Making the taquitos is a trick, but you’ll get the hang of it.  About 3 ounces of filling will get you there.


Baste the taquitos with olive oil and grill on medium heat until desired texture is achieved.


Top with lettuce, cheese and salsa.



Steak Fajita Tacos

Steak Fajita Tacos

Steak Fajita Tacos


4 Nice Steaks any style ( marbled grills better)

½ Cup of Salsa

½ Cup Itallian Dressing

3 Tablespoons  Worchester

One Lime Quartered and squeezed

15 Corn or Flour Shells medium size

Shredded Cheese

One Sweet Onion

Green pepper

Shredded Lettuce

Chopped Tomato


Sour Cream




Marinate the steaks for 24 hours in salsa, dressing, lime, and Worchester.

Grill the steaks to at least 145 degree internal temperature.  Rest for 5 minutes


Prepare shells to your liking.  You can microwave the flower shells or fry/grill them.

Corn shells can be purchased preformed or you can grill them with some baset oil or fry in a pan.


Slice the steak as thinly as possible and place in shells.  Cover with any of the remaining ingredients to suit your taste.


Me (may) Gusto


Independence Day Hamburger

Independence Day Hamburger

Happy 4th of July!  Today is the celebration of the independence day of the United States of America!  We honor our veterans, celebrate with parades, fire works, fun in the sun, and of course, Grilling!  This burger is sure to be a hit with the family, hungry from all of their activities.


  • 2 lbs USDA Ground Chuck
  • 2 eggs
  • 1 tsp Lawry’s Salt
  • 1 tsp ground black pepper
  • 1 tsp powdered garlic
  • 2 tbs Worcestershire sauce
  • 1 cup small diced aged white cheddar or blue cheese
  • 2 ounces Jim Beam or Jack Daniels bourbon


Combine all ingredients in a large mixing bowl and blend, but do not over-work.  Chill for one hour.  While the meat is chilling, enjoy a nice cold Michigan-made beer, or your favorite ice tea or beverage!  It’s July 4 after all!

Form the concoction into patties and grill to perfection (at least 160 degrees if not a custom grind).  Serve on soft hamburger buns lightly buttered and grilled.

Enjoy the burger, but more importantly, enjoy the greatest Nation God ever blessed and made exceptional!

Steak with a Twist

Steak with a Twist

Who doesn’t LOVE garlic?  We are big fans.  This marinade is another one that we talked about on last Saturday’s show.  It is a very simple one to mix up and it adds such a great flavor to the steak you are going to throw on the BBQ tonight.  Some of you may not know how to properly crush garlic cloves, so I found this great tutorial on this at this web site.  Check it out!

Like the other marinade that I posted earlier, this method is the same.  Mix all of the ingredients, and put them into a one gallon ziplock bag with the meat for one hour in the refrigerator.  Cook it to your preferred temperature.

  • 1/2 cup worcestershire sauce
  • 2 crushed garlic cloves
  • black pepper to taste

Garlic Ginger Steak Marinade

Garlic Ginger Steak Marinade

Grilling a perfect steak is always enhanced by a good marinade.  We recommend this one!  Take all of the ingredients and mix them together.  Pour them into a one gallon ziplock bag with the cut of meat for one hour in the refrigerator.  Grill the steak to the temperature you want. 

  • 1/2 cup red wine
  • 1/2 cup soy sauce
  • 2 chopped garlic cloves
  • 1 teaspoon ground ginger

Special Hamburger Recipe

Special Hamburger Recipe

If you are looking for a new flavor for an old staple in the summer, try this hamburger recipe!  Thanks to Gary who was on the show a couple of weeks ago for this new twist!

For approx. 1 ½ lbs. of ground beef, usually I recommend that you get the 80% to get some fat taste (a little fat never hurt anyone ).

  • Add 3 egg yolks
  • ½ Red onion chopped very fine
  • 2 large tablespoons of Dijon Mustard
  • 1 large tablespoon of catsup
  • 1 large tablespoon of Worchester sauce

Mix well and grill to your preference of done.  For even more yumminess butter the buns and grill them too!  Of course pile on all your favorite condiments, for the ultimate in a big, messy, gooey burger.

Ranch Cucumber Sauce for Steaks

Ranch Cucumber Sauce for Steaks

Last week, Jop talked to you all about a Ranch Steak, with an interesting sauce to top it off.  Several of you have asked for the recipe, so here it is!  Enjoy!  This is light, and very tasty. 


  • 1 cup of finely chopped  cucumber (To easily seed a cucumber, cut it lengthwise in half and use the tip of a teaspoon to scrape out the seeds)
  • 1/2 cup of your favorite ranch dressing
  • 1 small tomato, seeded, diced


Combine cucumber, tomato and dressing in small bowl.

Grill your favorite steaks.  We like to coat the steaks in some garlic pepper for taste.

Drizzle the Ranch sauce over the steaks for a yummy new taste.




Marinated Skirt Steak

Marinated Skirt Steak



  • 1–2 pounds hanger steak (can also use skirt steak or flat iron steak)
  • 1 cup dark rum
  • ½ cup orange juice
  • ½ cup pineapple juice
  • ¼ cup grenadine
  • 1 can (20 ounces) pineapple slices, drained (juice can be used in recipe)
  • 2 oranges, sliced


Place the steak into a 1-gallon  storage bag and add the rum, orange juice, pineapple juice and grenadine. Squeeze out the air and seal the bag. Massage the ingredients together and place the bag in the refrigerator to marinate for at least one hour or up to overnight.

Remove the steak from the marinade and set aside. To make the glaze, add 1 cup of the marinade left in the bag to a small sauce pan and bring to a boil. Turn down the heat and allow to simmer for about 5 minutes, until the mixture reduces by about half and is fairly thick. Set aside.

Meanwhile, add The Good One charcoal to the grill and heat until most briquettes are fiery red. Add the meat and pineapple and orange slices to the grill and allow to cook for 5 minutes. Remove the fruit and set aside. Flip the steak over and grill for another 4 minutes or until grilled to your liking.

Remove meat from the grill and allow to rest for 5 minutes. Brush on the glaze and slice across the grain of the meat. Serve with the grilled fruit.

Thank you to our friends at for this recipe!

Best Steak Marinade in Existence

Best Steak Marinade in Existence

This Steak Marinade recipe was sent to us by our buddy, Rob Russell, of Ace of Hearts BBQ Specialities, of Kansas City, MO.  He says it’s the best ever, But he can’t remember who sent it to him!  Anyway, if anyone knows good steak marinades, it would be Rob, who sells The Good One smoker and grill


  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 Tablespoons garlic powder
  • 3 Tablespoons dried basil
  • 1 1/2 Tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)