The Perfect Grilled Ribeye
Thinly slice the ribeye and spoon over the sauce.
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Smoked Corned Beef Tongue
Smoked Corned Beef Tongue
Beef tongue is one of my favorite meats; so why not turn it into one of my other favorites: corned beef. The process is the exact same when brining a regular brisket. The tongue will take less time in a smoker than a brisket; about 3 hours. After the tongue is smoked, you’ll need to either slow cook it in the oven or use an Instant Pot to peel off the outer skin; about 1 hour per lb. in the oven or 15 minutes per lb in the pressure cooker. Once the tongues are cooked, the skin should peel right off. Thinly slice and use for sandwiches.
Equipment
- large bin for brining
- Electric Smoker
- instant pot
Ingredients
- 2 beef tongue
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salts
- 8 garlic cloves
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
Wood Chips
- hickory
Instructions
- Mix the brining ingredients together.
- Pour the brine into a large bin and add the beef tongue. Brine for 10 days.
- Let the tongues dry on a rack in the refrigerator for 1 day.
- Preheat your smoker to 250 degrees. Add in the beef tongue.
- Smoke for 3 hours; changing out the wood chips every hour. Place the tongue in an instant pot on the pressure cooker setting on high for 15 minutes per pound.
Smoked Mango Jalapeño Spareribs
Smoked Mango Jalapeño Spareribs
If you don’t know by now, I love me some ribs. Here’s another simple recipe using mangos and jalapeños as the base marinade for a rack of spareribs. If you’d like to use another type of fruit, pineapple, oranges, tart apples, or cherries are great substitutes. The ribs should be marinated for at least 1 day; preferably 2 days. They’ll taker 4-5 hours to smoke at 250 degrees for a 4-5lb rack. If using baby backs, they’ll take about 3 hours.
Equipment
- food processor
- gallon sized storage bag
- Electric Smoker
Ingredients
- 1 rack pork spareribs 4-5lbs
Marinade
- 1 mango peeled and diced
- 4 jalapeños
- 1/2 bunch cilantro
- 8 garlic cloves
- 4 tbsp sugar
- 1 knob ginger
- 1 tbsp sea salt
Wood Chips
- hickory
Instructions
- Purée the marinade ingredients in a food processor.
- Cut the rack of ribs in half. Marinate the spareribs in a gallon sized storage bags for at least one day; 2 is even better.
- Remove the ribs from the storage bag. Allow to rest at room temperature for an hour.
- Preheat your smoker to 250 degrees. Place the ribs on the rack, then in the smoker. Add in the wood chips; replacing with new ones every hour.
- Smoke the ribs for 4-5 hours. They’ll be ready to eat when the bones are exposed on the tips.
Scallops in Brown Butter Sauce
Scallops in Brown Butter Sauce
Scallops are some of my favorite seafood to eat. Cooking them in brown butter makes them even better. Brown butter is regular butter cooked until the milk solids brown, giving the butter a nuttier flavor. Once you have browned the butter, scallops will only take a couple of minutes a side until a crust forms. Plate them up, pouring the remaining butter over the scallops. Finish off with Hawaiian pink salt. Truly a decadent treat for any occasion.
Ingredients
- 4 tbsp unsalted butter
- 1 lb sea scallops 10-20ct
- cracked black pepper
- Hawaiian pink salt
Instructions
- Pat dry the scallops on paper towel. Season with fresh cracked black pepper.
- Melt the butter in a nonstick pan over medium heat. Whisk for 3-5 minutes until the butter starts to turn brown.
- Increase the heat to medium high. Add in the scallops.
- Cook for 2-3 minutes a side until a crust is formed on each side.
