Tag: beef
Coarse Ground Beef Hotdogs
Coarse Ground Beef Hotdogs
It’s wiener time and I’m ready to stuff some sausage. I like to use an overhand grip with my left hand to guide. I’ve seen other people use underhand grip. Whatever grip you like to use when handling tubed meat, get ready for a process.The type of hotdog I’m making is with coarse ground beef. This is not the same as a bologna-style hotdog that most people are used to. This is more sausage like in texture. I used about 3 lbs of chuck and 2 lbs of fatty beef trim that I’ve saved in the freezer. Since most people don’t save their meat trimmings, you can use just 5 lbs of fatty chuck. Cut the pieces into smaller strips. Place them on a baking sheet and freeze for just 30 minutes. This will make the grinding process easier.Since these are coarse ground hotdogs, you will need to use a coarse ground grinding plate. Grind the beef through 2 times. Mix in the seasonings and ice water. You will really want to make sure that the seasonings are mixed well into the meat, so I recommend mixing for at least 2 minutes. If you were going to make a bologna-style hotdog, you would add all of the meat to a food processor and purée to a smooth paste. Place the meat in the refrigerator until ready for stuffing.Hotdogs require the use of lamb casings. Any meat cutter will tell you that they are a huge pain in the ass to deal with. Make sure to soak them before hand. Stuff the sausage into the casings. Make sure to not over stuff them or the hotdogs will pop when twisting them. Speaking of twisting wieners; twist them around 6”to 8”. 6” hotdogs will be about 8 to 1 lb. My hotdogs were 8 to 1 1/4lbs; so just a little bigger. This recipe yielded me 32 hotdogs, or 4 packs if you were to by these at a grocery store. Preheat your smoker to 250 degrees. I used hickory wood chips for smoking. It is a good neutral flavored wood for smoking. Smoke the hotdogs until they reach an internal temperature of 150 degrees. This will take about 90 minutes. Let them completely cool before recooking, either on a grill, a sauté pan, or boiled in water. Or you can take a fork and go old school open stove top burner. Don’t act like you’ve never done that. No mother, I have no idea why the forks are charred to shit.
Equipment
- meat grinder
- sausage stuffer
- Electric Smoker
- Probe Thermometer
Ingredients
- 5 lbs chuck cut into strips
- 3 tbsp ground mustard seeds
- 2 tbsp sea salt
- 2 tbsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink curing salt
- 1/2 tsp ground celery seeds
- 1 cup ice water
- lamb casings soaked
Wood Chips
- hickory wood chips
Instructions
- Mix together all of the hotdog seasonings. Set aside.
- Cut all of the beef into small strips. Place on a baking sheet and throw it in the freezer for 30 minutes. This will make grinding a little easier.
- Using a coarse ground plate, grind the beef through.
- Grind the beef through one more time.
- Mix in the seasonings and ice water into the ground beef. Mix well for 2 minutes. Place in the refrigerator until ready for use.
- Stuff the meat into the lamb casings. Make sure to not over stuff the hotdogs.
- Twist into your desired wiener length. This recipe yielded me 32 hotdogs.
- Place the wieners on your smoking rack.
- Preheat your smoker to 250 degrees. Place the hotdogs in the smoker.
- Smoke the hotdogs until they reach an internal temperature of 150 degrees. This will take about 90 minutes.
Chacarero Sandwich
Chacarero Sandwich
Chacarero is a traditional Chilean grilled steak sandwich topped with jalapeños, tomatoes, and green beans. Yes, green beans on a sandwich. Might sound kinda strange, but the green beans adds a nice crunch and another layer of flavor to the chacarero.
Ingredients
- 4 oz green beans
- 2-6 oz top sirloin hammered 1/8” thick
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tomato thinly sliced
- 1 jalapeño thinly sliced
- 2 ciabatta rolls warmed in the oven
- 2 tbsp butter
Instructions
- Bring a pot of salted water to boil. Simmer the green beans for 6 minutes. Drain and let cool.
- Hammer the sirloins to 1/8” thick. I cut each sirloin in half so there will be 2 pieces of steak per sandwich. Season with salt and pepper.
- Heat cooking oil on a griddle over medium high heat. Add the sirloin to the griddle.
- Sear for 2-3 minutes a side.
Sandwich Assembly
- Butter both sides of the ciabatta rolls. Place 2 pieces of the sirloin on each roll.
- Place the jalapeños on the sirloin, followed by the tomatoes and green beans.
Cantonese-Style Ground Beef Rice and Eggs
Cantonese-Style Ground Beef Rice and Eggs
In a weird way, this recipe is like a Cantonese version of shakshuka. Ground beef rice and eggs is easy to prepare and is ready in 30 minutes. None of the ingredients are out of the ordinary. You can really use any type of ground meat or vegetables of your choosing. If you don’t have rice, the stewed ground beef is great over noodles.
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 medium white onion diced
- 2 tsp ginger
- 2 tbsp cornstarch dissolved into 1/4 cup water
- 1 cup frozen peas
- 1 tsp sesame oil
- 4 large eggs
- white rice for serving
Sauce
- 2 cups beef stock
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp white pepper
Garnish
- sesame seeds
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Brown the ground beef for 6 minutes.
- Add in the onions and ginger, cooking for 5 more minutes.
- Pour in all of the sauce. Simmer for 10 minutes.
- Add in the frozen peas.
- Mix in the cornstarch slurry. Let the sauce thicken for 2 minutes.
- Crack in the eggs. Place a cover over the pan. Simmer on medium low heat until the eggs are cooked; about 5 minutes.
