Recent Posts
Smoked Pit Beef Tacos
Smoked Pit Beef Tacos
What’s better than tacos? Not much. The meat used in these particular tacos comes from a brined, then smoked chuck roast. This beef can be used in numerous recipes for fillings, sandwiches, nachos, etc.
Ingredients
- smoked chuck roast
- corn or flour tortillas
- cilantro/onion/green onion mix
- smoked tomatillo salsa
Instructions
- Shred the smoked chuck roast.
- Top the tortillas with the beef, cilantro/onion/green onion mix, and the tomatillo salsa.
Smoked Pit Beef
Smoked beef sandwiches!? Fuck yeah, smoked beef sandwiches. They are extremely easy to make as long as you have time and patience. This is better than any smoked beef you can get from a restaurant or smokehouse for a fraction of the price. I’ve seen smoked beef go for as much as $25-$30 per lb, when the chuck roast I purchased was only $3.99lb.Once brined, the chuck will take 2 hours per lb to smoke in order for the meat to shred; exactly like a pork shoulder. To achieve this, use a probe thermometer to monitor the internal temperature. You will want the temp to get to 205-210 degrees. Once finished, let the chuck rest for at least 20 minutes. The beef is great on a sandwich or even used as taco meat.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3-4 lb chuck roast
- black pepper
- paprika
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup sugar
- 6 garlic cloves minced
- 6 shallots sliced
- 2 tsp black peppercorns
- 3 bay leaves
Wood Chips
- mesquite wood chips
Instructions
- Mix together the brining ingredients.
- Place the chuck in a gallon sized storage bag with the brine. Brine the chuck for 1 day.
- Pat the chuck dry. Season all sides with black pepper and paprika. Let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the chuck in the smoker.
- The chuck will take about 2 hours per lb. Monitor the temp with a probe thermometer. In order for the beef to shred, you will need to reach an internal temp of 205-210 degrees.
- Once finished smoking, pull from the smoker and let rest for 20 minutes.
- Slice or shred the beef.
Smoked Tomatillo Salsa
I really like tomatillo salsa and wanted to see what it tastes like with the ingredients smoked. The answer: even better! The ingredients take no more than 2 hours to smoke in your smoker. It’s ready to use as soon as you purée the ingredients in a food processor. The salsa will keep for up to a week in the refrigerator.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 lb tomatillos
- 1/2 medium onion
- 2 jalapeños
- 2 green onions
- 1 head garlic
- 1/2 cup cilantro
- 3 tbsp white vinegar
- 1/2 tsp salt
Wood Chips
- mesquite wood chips
Instructions
- Place the tomatillos, onion, garlic, jalapeños, and green onions on your smokers rack.
- Place in a preheated 250 degree smoker for 2 hours.
- Let the ingredients cool.
- Add the smoked ingredients along with the cilantro, vinegar, and salt to a food processor.
- Purée until smooth.
Steel Cut Oatmeal Chocolate Chip Cookies
Steel Cut Oatmeal Chocolate Chip Cookies
These aren’t your normal oatmeal cookies. Instead of using regular rolled oats, I used instant steel cut oats. They change the consistency of the cookie; almost having a likeness to granola bars. It is very important to use instant steel cut oats instead of regular ones that require lots of cooking. If you use the wrong ones, you will have gravel cookies. Nobody wants gravel cookies. I also added some chocolate chips and walnuts to the cookie dough because I like chocolate and nuts in my cookies. And 420 butter. Can’t forget that. The cookies only take 12 minutes to bake in 2 separate batches, yielding 2 dozen cookies.
Servings: 24 cookies
Ingredients
- 1 cup 420 butter or regular butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs beaten
- 2 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3 cups instant steel cut oats or regular rolled oats
- 1 cup chocolate chips
- 1 cup walnuts chopped
Instructions
- Mix together the butter, brown and white sugars.
- Beat in the eggs and vanilla.
- Mix in the flour, baking soda, and salt.
- Stir in the oats, walnuts, and chocolate chips.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Drop ping pong sized clumps of the cookie dough on the baking sheet; spacing a couple inches apart.
- Bake the cookies for 12 minutes.
420 Butter
Caution when consuming this. This butter is extremely strong. I put a melon ball sized scoop in my Potato Poblano soup I was eating and was fucked up for 18 hours.
Equipment
- Ardent Nova Decarboxylator
- Magic Butter machine
Ingredients
Decarboxylation
- 1 oz greens, stems and all
The Butter
- 1 oz decarboxylated greens
- 1 lbs unsalted butter
Instructions
Decarboxylation
- Using the Ardent Nova Decarboxylator, add your greens. Don’t break up the buds. Leave in any extra stems. You want to use everything. This machine only holds 14 grams, so you’ll have to do this process in 2 batches.
The Butter
- Using the Magic Butter machine, add all of the greens and 1lb of butter. I let the butter sit out for half a day to soften to room temp.
- Put the cover on the Magic Butter machine. Set the settings to Butter, 160 degrees. This will take about 2 hours to make. Let the magic happen.
- After the 2 hours are up, let sit for a couple of minutes. This butter is very hot.
- Strain the butter through the mesh butter trainer that came with your Magic Butter machine. Make sure to wear the food gloves that came with the machine. You are going to want to squeeze out as much of the butter as possible from the greens.
- Save in a container. Keep in the fridge. If you aren’t going to use all of the butter within a month, keep it in the freezer.
Tchiou Yap (Senegalese Goat Stew)
Tchiou Yap (Senegalese Goat Stew)
Tchiou yap is a popular stew in Senegal. It is usually made with goat meat, but beef, lamb, meatballs, and fish balls can used as the protein. The goat meat is marinated in dijon mustard and vinegar; hence the French influence in Senegalese cuisine. The goat is then sautéed with onions, bell pepper, and garlic. The goat is then simmered with sweet potatoes and carrots for a couple hours until the meat is tender. The stew is then served with a side of steamed rice.
Servings: 4
Equipment
- Dutch oven
Ingredients
- 2 1/2 lbs bone in goat meat cubed
- 1 tbsp dijon mustard
- 1 tbsp vinegar
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp vegetable oil
- 1 medium onion finely diced
- 1 medium red bell pepper finely diced
- 5 garlic cloves minced
- 1 tbsp beef bouillon
- 1/4 cup tomato paste
- 1 tbsp sugar
- 2 large carrots peeled; cut into large pieces
- 2 sweet potatoes peeled; cut into large pieces
- water enough to cover the goat
- 3 bay leaves
- 1 habanero or other hot pepper
- 1/4 cup parsley chopped
Instructions
- Marinate the goat with the dijon mustard, vinegar, salt and pepper for 1 hour.
- Heat up the cooking oil in a dutch oven over medium high heat. Sauté the goat for 8 minutes until browned on all sides.
- Add in the onions, red pepper, and beef bouillon. Stir. Cook with a cover on for 5 minutes.
- Stir in the tomato paste, garlic, and sugar. Cook for 1 minute.
- Add in the sweet potatoes and carrots. Fill with enough water to cover the goat. Add in the bay leaves and habanero. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 2 1/2 hours.
- Turn off the heat. Stir in the parsley.
