Tag: beef
Smoked Pit Beef
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.
Indonesian Beef Kabobs
Indonesian Beef Kabobs
This is a great marinade for making beef, pork, and chicken kabobs Indonesian style. Kecap manis is also known as sweet soy sauce and can be found at any Asian market and in some regular grocery stores. These kabobs are great with Indonesian fried rice.
Servings: 4
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs top sirloin trimmed of fat; cut into 1 1/2” cubes
Marinade
- 1 medium onion diced
- 1 stalk lemongrass
- 2 garlic cloves
- 1/2 cup red wine
- 2 tbsp kecap manis
- 1 tsp sambal
- 1 tsp ground coriander
- 1 tsp ground cumin
Instructions
- Purée all of the marinade ingredients in a food processor.
- Marinate the beef for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Position the top rack 6” away from the broiler. Skewer up the beef kabobs. Place them in a rack on a baking pan lined in foil. Broil for 6 minutes a side.
Bacon and Onion Wrapped Smoked Juicy Lucy
Bacon and Onion Wrapped Smoked Juicy Lucy
I was on my porch smoking Canadian bacon and green crack when I had a burger epiphany. I wanted to do something different with a burger that no one has done before (at least I hope so). I’ve been smoking a lot of onions and using them as recipe ingredients. And then it hit me…the green crack…And then I thought why not stuff a thick slice of onion with a burger and smoke it. A few hours later after transcending time and space, I thought, why not stuff the onion with a juicy Lucy. Even better; let’s wrap it in bacon. And that’s how this massive rape baby was born.Since you are using the outermost 3 rings of the onion, the burgers are going to vary in size between 6-8 oz. It is best to use a probe thermometer to monitor the internal temperature. Since juicy Lucy’s need to cook through all the way in order for the cheese to melt, smoke the burgers for up to 90 minutes to 160 degrees internal temp. Then put the burgers on a bun with the rest of your favorite toppings and fill your empty void with the smokey goodness bestowed upon you.
Equipment
- Electric Smoker
- toothpicks
Ingredients
- 2 lbs 85% lean ground beef
- salt
- pepper
- 1 large white onion
- cheese of your choosing
- 6 strips bacon
- 6 hamburger buns
Wood Chips
- mesquite wood chips
Instructions
- Cut the tips off of a large white onion. Cut 2” horizontally of the very center of the onion. Cut that in half so you have 2 large 1” rings.
- Pop out the center of the onion. Save the outermost 3 rings of the onions for stuffing.
- Season the ground beef with salt and pepper. Fill up each onion ring half way up with the ground beef.
- Place your favorite cheese in the very center of the patties.
- Place more ground beef over the cheese; enough to fill up the onion the rest of the way. Press to seal. Wrap each burger with a strip of bacon, holding it together with a toothpick.
- Preheat your smoker to 250 degrees. Smoke your burgers for 90 minutes. Using a probe thermometer, cook the burger to 160 degrees internal temperature. There’s no medium rare juicy Lucy’s. The cheese wouldn’t melt if it isn’t cooked through.
Pepper Encrusted Smoked Eye of Round Roast
Tips For Smoking Eye Of Round Roast Rub salt into the roast and let sit in the refrigerator for 30 minutes. This will help extract moisture and dry out the roast. Let the roast sit out at room temperature for an hour. Throwing a cold …