Category: Meats

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


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


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

Michigan Porterhouse?

Michigan Porterhouse?

Jop just could not resist snapping a shot of this awesome hunk of beef.    Bring on the Fire!IMG_2103

Are you ready?

Are you ready?

It’s time to clean off the gear and smoke up your streets and woods.  Have you done a Spring check on the gear that was stowed?  Did you use your smoker all winter or did you stow it?  If it sat outside, you need to give it a little tlc.

Tune in tomorrow for some tips to get your game on.

Bob was doing a brisket class on the Saskatchewan River this week.

Bob was doing a brisket class on the Saskatchewan River this week.

Smoked Venison Tenderloin

Smoked Venison Tenderloin


Smoked Venison Tenderloin.
The back strap runs along the spine of the deer and contains very little connective tissue or fat. It is lean, has a texture similar to filet mignon and because of the thickness, and is excellent for smoking. Smoking is by far our favorite preparation method for this cut of meat.
The key for tender and flavorful smoked wild game is to brine during the preparation. A brine is
a marinade with a high salt and sugar content that elicits a specific reaction within the meat.
Two main processes are at work in brine:
1) First, tenderloin is largely devoid of salt, so when marinated in a salty water solution the process of osmosis kicks into action and the area with less salt concentration pulls the saltwater solution into the meat and hydrates it. This helps to keep the meat juicier over the several hours (r’s) smoking process.
2) Next, the introduction of salt into the meat causes a breakdown of certain proteins within the meat. This breakdown makes the extremely lean venison much tenderer than it would be without this process.

Here is a basic brine recipe to try to make one -gallon of brine for venison tenderloins. This should be adequate to cover one whole back-strap.
1 Gallon of Water
¾ Cup of Salt
½ Cup of regular (not reduced sodium!) soy sauce
¼ Cup Worcestershire sauce
½ cup of brown sugar
½ cup of molasses
1 tbs. rosemary
2 tbs. pepper
Put this mixture in a ziplock bag along with the back-strap, this way the meat is completely covered in the brine. Let this stand refrigerated for at least 12 hours but no more than 24.
Once you’re ready to smoke the venison, generously apply Memphis Mae rub or any Memphis blend rub across the entire tenderloin, and prepare several strips of thin cut bacon to wrap the back-strap. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture. Use tooth picks to secure.
Place the venison tenderloin on the smoker with (2) chunks of flavor wood and smoke at about 250 degrees for
around 2 hours or until the tenderloin reaches your preferred cooking range, but a good gauge is to shoot for 140 internal meat temperature. Grill for a few minutes for crisp bacon and grill marks.

St. Louis Flank Steak

St. Louis Flank Steak


2 lbs. Flank Steak
Belgian Ale Marinade (Recipe follows)
Molasses Steak Sauce (Recipe follows)
2 Teaspoons Kosher Salt
2 Teaspoons Ground Black Pepper
Belgian Ale Marinade
2 Cups Belgian Ale
½ Cup Brown Sugar
½ Cup Honey
1 Tablespoon Ground Yellow Mustard Seed
1 Fresh Lime squeezed
Combine ingredients in a sauce pan over medium heat. Bring to a rolling boil for 10-15 minutes.
Let the marinade cool before using (refrigerate if necessary).
Molasses Steak Sauce
1 Medium Yellow Onion
4 Cloves of Garlic
2 Tablespoons Unsalted Butter
2 Cups Organic roasted Tomato
1 Cup Belgian Ale
½ Cup Brown Sugar
½ Cup Molasses
2 Tablespoons Balsamic Vinegar
2 Tablespoons Coarse Ground English Mustard
2 Tablespoons Worcestershire
1 Tablespoon Lemon Zest (microplaned)

Place the yellow onion and garlic in a food processor and pulse until finely chopped. Begin to melt the butter in a large sauce pan over medium heat. Once liquefied ad the onion and garlic. Lightly brown the mixture for 5 minutes (Stirring as needed). Ad the remaining ingredients and continue to simmer for 30-40 minutes until the sauce has reduced by 50%.

Directions :
Place the Flank Steak in the Belgian Ale Marinade and refrigerate for 2-4 hours. 20-30 minutes before cooking, set your BBQ grill or indoor cook top up for medium-high heat (375-400*). Remove the Flank Steak from the Belgian Ale Marinade 15 minutes before cooking. At this time pat the Steak dry and season with the Salt and Pepper. Sear the Steak for 6-8 minutes per side. To ensure that the Steak maintains its juices, minimize touching and flipping during the cooking process. Remove the Steak from the heat and let rest 10 minutes before cutting.
As with most red meats, slice the Flank Steak against the grain to serve.
Serve topped with Molasses Steak Sauce.

Korean Beef Short Ribs

Korean Beef Short Ribs
















For Marinade:

  • 4 Pounds of Beef Short Ribs
  • 5 Garlic Cloves
  • ½ Cup Soy Sauce
  • 1/3 Cup of Sugar
  • 1/3 Cup of Sesame Oil

For dipping sauce:

  • 3 T brown sugar
  • 1 clove garlic
  • ½ t dry mustard
  • ¼ Cup Soy Sauce
  • ½  t White Pepper

Cut the meat off the ribs by running a sharp knife blade down each side of the bone.   Slice meat strips at a double diagonal to cross cut the grain for a tender cook.   In a medium mixing bowl, combine all marinade ingredients.  Place meat strips in bowl, cover, and place in refrigerator for 4 to 10 hours.  Wrap bones and refrigerate as well.


Combine dipping sauce ingredients and blend until all ingredients create a smooth sauce.

When ready to grill, fire up a charcoal or gas grill to the hottest temperature.  Be sure your grill surface is clean.  Place strips of meat in a grill basket and grill on each side until done.  Will be 4-7 minutes per side depending on the heat output of your grill.  Use the left over marinade to baste on rib bones and grill until dark.  These will be great for a garnish and are also fun to chew the scant meat off of.

If you want to go totally authentic, you can serve the meat with Korean bean paste (samjang), roasted Jalapeno, rice, and leaf lettuce.  Eat it like a wrap.


Ham Perfect Every Time

Ham Perfect Every Time





  • 1- 6 lb “fully cooked” ham                    
  • 1 cup pineapple juice
  • ¾ cup chicken stock
  • ½ cup honey
  • 1-1/2 tblsp vegetable oil
  • 1 tablespoon black pepper
  • 1 tablespoon papirika
  • 1 tablespoon sugar
  • ½ tablespoon salt
  • 2 teaspoons dry mustard
  • ½ teaspoon cayenne
  • ½ teaspoon ground cloves

 The night before you plan to smoke or bake the ham, mix pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne.  Massage entire ham with grapeseed oil, then cover entire surface of the ham with seasoning mixture.  Wrap in plastic and store in the referidgerator fo 8 to 12 hours. Before you are to begin cooking the ham, unwrap and leave it rest on the counter for 1 hour. Smoke or bake at 210 degrees for 6 hours.  I f the ham is bigger adjust your time to 1 hour per lb.


Mix chicken stock, ¾ cup pineapple juice, vegetable oil, ½ teaspoon dry musrtard and cloves.Warm over medium heat until mixed.  Turn down to simmer to keep warm.  Baste ham every 30 minutes.




Mix together honey, ¼ cup pineapple juice, ½  teaspoon dry mustard and a pinch of ground cloves  Brush generously with glaze a couple of times during the last 30 minutes of cooking.

One important  note is I place my ham cut side down in a pan and keep it covered with foil the last half of the cooking time.



Can I smoke a fresh ham?

All hams start out as a roast from the hind leg of a hog. This is called a fresh ham. Before it is prepared it is no different than any other pork roast.  The processing procedure to make a ham out of the roast offers several different options.

  • Aged
  • Brine cured or wet cured.
  • Cold smoked
  • Cooked


Brine cured Hams

Theyare most popular and this method is usally the process used on hams that we buy at our local grocery stores.  This process involves injecting the ham with a combination of salt, sugar, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. The ham is then cooked to a temperature of 150 degrees F. The combination of the chemical brine and the cooking will kill off bacteria and make a ham.

Cold smoking

Cold smoking is done at temperatures under 100 degrees F and can go on for days or even weeks. Because the temperature is so low, bacteria is controlled by chemicals in the smoke and the slow drying process. A cold smoked ham does require salt curing (typically in a brine) to keep the bacteria under control during the curing process.

All hams that are processed are ready to eat.  There are several different ways and recipes to build the flavor profile to a much more delicious level.  The recipe above is the best one I have found that is perfect every time.  I always use a smoker to heat up the ham with a cherry flavor wood to put a hint of smoke flavor on the meat.   I am not resmoking the ham, but simply heating it up and using the heat to set my spices, glaze and mop. The smoke will not penetrate the meat much but you can notice the difference.

Be careful when using smoke, if you over smoke or use too harsh of a wood, you can make the ham bitter tasting.

So you can’t put a fresh ham in your smoker and have it for dinner that night? Sure you can, but it won’t be a ham in the way you think of ham. It would be much more like a smoked pork shoulder, picnic ham, or Boston butt all commonly referred to as pulled pork.

Do Not try this on a spiral cut ham !!!  It will dry out !!!


Jerky made 8 different ways

Jerky made 8 different ways

It should be noted that each one of these recipes has 2 tablespoons of sea salt and  celery powder to “cure” the meat in case you don’t like adding Instacure.

Instacure is not included in these recipes as some people do not like nitrites or nitrates.


Bob likes to use instacure but often substitutes with the salt/celery powder method.

He often adds honey and a little brine from his home made jalepenos to add sweet and kick.

The cuts of meat are marinaded for 12 hours and placed in the smoker at 180 degrees for over and hour until select pieces are in the zone.

Any of your favorite woods are fine and you can add Wright’s liquid smoke and bake them if you need.

You should leave the jerky on bakers racks to dry at least five hours when done smoking.


Oh Ya Jerky

  • 1 lb lean meat, thinly sliced
  • 1/4 tsp. cracked pepper
  • 1/4 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 2 cloves crushed garlic
  • 2 tbs. A-1 sauce
  • 3 tbs. Worcestershire sauce
  • 1/2 tsp. paprika
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt



Favorite Jerky Recipe

  • 2 parts Worcestershire sauce
  • 4 parts soy sauce
  • salt and black pepper to taste
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Frontier Jerky

  • 1 lb lean meat, thinly sliced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbs. Worcestershire sauc
  • 1 tsp. garlic powder
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Twisted Jerky


  • 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)
  • 2 T Sea Salt
  • 2 T Celery Powder

Great Jerky

  • 1 lb lean meat, thinly sliced
  • 3/4 tsp. salt
  • 1/4 tsp. cracked pepper
  • 1 tbs. brown sugar
  • 2 tbs. soy sauce
  • 1 tbs. Worcestershire sauce
  • 1 clove crushed garlic
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Western Barbecue Jerky


  • 3 tbsp brown sugar
  • 1/4 tsp pepper
  • 1/3 cup red wine vinegar
  • 1/8 tsp cayenne pepper
  • 1/3 cup ketchup
  • 1 tsp onion powder
  • 1 lb. lean meat
  • 1/2 tsp garlic powder
  • 1 tsp dry mustard
  • 2T Celery Powder
  • 2 T Tenderizer
  • 2 T Sea Salt



Grillin’ Guys Teri Jerky

1/2 Bottle of Teriyaki Sauce

T Ground Mustard

T Sea Salt

4 T Honey

1/2 tsp. Cayenne

2 T Jalepeno Juice

1 tsp Paprika



Creole Butter Jerky

1 16oz. Bottle of Creole Butter (usually sold with turkey fry stuff)

1 T Red Pepper Flakes

1 T Cayenne

1 T Tenerizer

2 T Celery Powder

2 T Sea Salt



Venison Ham

Venison Ham

First you must cure the meat:

1 Place as much curing salts as recommended by the product label for the size of the venison meat in a bowl. Add allspice and black pepper to taste, then mix thoroughly.
2 Rub the spice powder all over the surface of the venison meat.

3 Place the venison meat in plastic bag and seal the opening. Leave the meat in the refrigerator for about seven days.

4 Drain off any liquid in the venison plastic bag. Prepare the same spice mixture as before, rub it on the venison, place the venison in a new plastic bag, and leave it in the refrigerator for seven more days.

5 Remove the venison from the plastic bag and truss it with kitchen twine so it holds its shape. To truss the meat, simply tie the twine around the meat to get a compact shape.

6 Hang the meat in an area with a temperature of about 55 degrees F and humidity of about 60 to 80 percent. For best temperature and humidity control, place the meat in a refrigerator with a temperature regulator and a humidifier. The meat may take weeks or months to cure, depending on the thickness of the cut. The curing salts product label may contain guidelines on curing times. When fully cured, the meat becomes pink throughout.

Smoking the ham.

I would rub the meat with brown sugar to form a crust. Place it in your smoker at low heat and bake to an internal temperature of 150 degrees.