Pit Beef

20170813_165003

Pit Beef

  • Servings: 6-8
  • Difficulty: easy
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Google™ PIT BEEF and you will get approximately 600,000 results with 90% of them referring to a juicy roast beef sandwich. When I imagine pit beef my mind congers up images of southern style BBQ/ smokers loaded with beautifully seasoned hunks of meat that are grilled low and slow for hours and then served with gravy and mashed potatoes.

It was this image of southern smokers and having family coming over for dinner that inspired me to do this one and yeah it also gave me a chance to play with my smoker. I will also add that doing this by indirect heat makes for a much better finished product.

COOKS NOTE: Butterflying the roast will allow it to cook more evenly and faster. I left the fat cap on because as it melted it basted the roast and scoring the fat cap allowed the dry rub to penetrate..

Here’s how we do this one.

Shopping list:

  • 5 pound Top Sirloin roast
  • 6-8 large chunks of Mesquite wood
  • 1/2 cup All Purpose dry rub (see rubs and marinades)

Putting it all together:

  1. Butterfly the roast, score the fat cap and liberally rub it all over using the All Purpose rub and place in the refrigerator while the grill heats up.
  2. Heat one side of your grill to 350° and when ready place the beef on the opposite side thereby grilling using indirect heat (this helps to avoid burning the meat).
  3. Periodically place some of the Mesquite on the coals to get a light smoke flavour in the meat. (If using a gas grill place wood chips in a tin foil envelope and poke some holes in it to allow the smoke to reach the meat.)
  4. Grill until the internal temperature reaches 150°.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……..

                          Bon Appetit

 

 

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BBQ Pig tails

20170729_181302

BBQ Pig tails

  • Servings: 2
  • Difficulty: Easy
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I currently live in the Waterloo Region of Southwestern Ontario Canada . Specifically I am in the Kitchener /Waterloo area and the reason I mention this is due to the very rich German heritage this area has. In fact the city of Kitchener was originally named Berlin and the name only changed in September 1916.

With the rich food heritage the German people have it is a wonder to me, especially with my love affair with pork, that it has taken so long to try this part of the noble pig and while some people may turn up their nose at the mere thought of eating the tail let me tell you it is delicious.

As a side note I used short cut tails because this is the first time making this dish however whole tails are preferable.

Here’s how we do this one.

Shopping list:

  • 1 pound short cut Pig Tails
  • 4 Plums
  • Barbecue sauce

Putting it all together:

  1. Place the pig tails in a large pot with just enough water to cover. Bring to a boil and let go for 15 minutes.
  2. Remove the tails and empty the pot. Put the tails back in the pot and cover with more water until just submerged.
  3. Bring the water to a boil then reduce the heat and simmer for 90 minutes.
  4. Heat your grill to 350° and add the tails.
  5. As the tails get crispy baste with your BBQ sauce turning every couple of minutes.
  6. Split the plums and lightly grill them.
  7. Pull off the heat and enjoy.

Cooks note: Simmering the tails is necessary in order to render down the fat and ensure the tails do not get chewy or rubbery.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                            Bon Appetit

 

 

 

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Crabby Patties

  • Servings: ”6-8″
  • Difficulty: ”easy”
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Crabby Patties

Don’t let the title fool you—- this recipe has nothing to do with Crab of any kind. Instead when my grandson heard we where having burgers and fries for dinner he declared “I want to help make Crabby Patties“.

Now for the uninitiated Crabby Patties come from the kids cartoon Sponge Bob Square Pants and they are sold in an underwater restaurant that ANY 4 or 5 year old would recognize. So being the soft touch “pops” that I am I said “okay” let’s do that and “do you want to help” to which I got a “not this time……. you do them”. Kids…… gotta love em.

So for your taste bud consideration I present to you my grandson’s “Crabby Patties”……..

Here’s how we do this one.

Shopping list:

  • One pound ground beef
  • One pound ground pork
  • Two eggs – whisked together
  • 1/3 cup Bread crumbs
  • 3 Tablespoons All Purpose dry rub (see Dry rubs and Marinades)
  • Slider Press (optional)

Slider Press

Putting it all together:

  1. In a large non reactive bowl mix all ingredients
  2. Form 3 ounce meatballs
  3. Place meatballs in slider press (if using one) or form patties by hand
  4. Place patties in refrigerator for at least one hour to allow the burgers to set up
  5. Grill until patties reach 160° internal temperature

There you have it “another simple but tasty recipe for the grilling season and beyond” courtesy of my grandson Logan.

Until next time……..

                        Bon Appetit

 

 

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BBQ’d Dr Pepper Beef Short Ribs

  • Servings: ”2-3″
  • Difficulty: ”easy”
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Dr Pepper BBQ'd short ribs

From the time I started this blog I have always maintained that I’m all about “simple but tasty recipes for the grilling season and beyond” and with this one I think I have hit the nail on the head not to mention that it is an “homage” recipe to a friend of mine who lives in arm pit nowhere Oklahoma (okay it’s really Rush Springs) and has constantly been after me to use Dr Pepper ™ in my cooking so this ones for Roxanne Markham.

Here’s how we do this one.

Shopping List:

  • One pound Korean style Short Ribs
  • One bottle Dr Pepper style BBQ sauce
  • Two green onions chopped
  • Two tbsp sesame seeds

Putting it all together:

  1. Place the short ribs in a large zip lock bag
  2. Add the BBQ sauce making sure to coat all the ribs
  3. Seal and place in the fridge for approximately an hour
  4. Heat your grill to medium
  5. Place the ribs on the grill and cook for ten minutes on each side
  6. Put the ribs on a platter and dust with the sesame seeds and green onions
  7. Serve with sides of your choice

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                    Bon Appetit

 

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