Tag: beef
Corned Beef Ginisang
Corned Beef Ginisang
Ginisang is the Filipino version of corned beef hash. Canned corned beef gets sautéed with potatoes, cabbage, onions, and garlic. There are numerous brands of canned corned beef; some finely ground while others are chunky. I prefer to use the chunky type to get larger chunks of the beef. Ginisang is best served with a couple of fried eggs. You’ll never buy canned corned beef hash after trying this.
Ingredients
- 2 tbsp vegetable oil
- 1 large potato peeled and diced
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup cabbage chopped
- 1 can chunky corned beef
- 1/4 cup water
- salt and pepper to taste
Instructions
- Heat up the oil in a sauté pan over medium high heat. Sauté the potatoes for 6 minutes.
- Add in the cabbage, onions, and garlic. Cook for 4 more minutes.
- Add in the corned beef. Break up the large chunks. Pour in the water and cook for 5 minutes.
- Season with salt and pepper to taste.
Cayenne Honey Glazed Smoked Meatloaf
Cayenne Honey Glazed Smoked Meatloaf
Growing up, meatloaf and mashed potatoes with meatloaf gravy was one of my favorite meals. I can’t remember the last time I’ve even thought about making it…until I got a smoker. This might be the best meatloaf I’ve ever eaten. It was flavorful, moist and juicy, and gone after 3 meals. The beauty of meatloaf is that you can throw just about anything in it. I think there are couple of necessities that a good meatloaf requires. Regardless of what meat you use, it shouldn’t be lean. Anything more than 85% lean meat will be dry. Meatloaf will need a filler and a binder; that being breadcrumbs and an egg. This will keep the meatloaf tender. For flavoring, grated carrot, celery, and onion really make the loaf taste more luxurious then it really is. Beyond that, you can add any seasoning that suit your taste buds.Smoking the meatloaf slowly adds so much smokiness to the loaf, you’ll wonder why you don’t see more people doing this. I used hickory wood for the smoking process, but pecan, mesquite, oak, or applewood are all equally good depending on the flavor your going for. After adding all of the ingredients and forming the meatloaf, it weighed about 4lbs. This took 2 hours of smoking before the glaze was applied, plus an extra 30 minutes to allow for caramelization.
Equipment
- Electric Smoker
Ingredients
- 3 lbs 85% lean ground beef
- 1 1/2 cups breadcrumbs
- 1 large egg
- 1 medium onion grated
- 1 medium carrot grated
- 1 stalk celery grated
- 6 garlic cloves minced
- 1/4 cup parsley chopped
- 1/2 cup milk
- 1 tbsp dijon mustard
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp paprika
Cayenne Honey Glaze
- 3 tbsp honey mixed with a pinch of cayenne
Meatloaf Sandwich
- 1 tbsp butter
- 2 slices leftover meatloaf 1” thick
- 2 slices wide pan bread
- 2 slices provolone cheese
- 1/4 cup onions sliced into rings
- tomato sliced
- bbq sauce
Wood Chips
- hickory wood chips
Instructions
- Add all of the meatloaf ingredients in a bowl.
- Thoroughly mix.
- Form into a loaf. Cut cross hatches into the top.
- Allow to rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the meatloaf in the smoker.
- At the 2 hour point, brush the meatloaf with the cayenne honey. Smoke for 30 more minutes.
- Allow to rest for 15 minutes before slicing.
Pastrami Dogs, 2 ways
Pastrami Dogs, 2 ways
When the drugs kick in, high asses will create. Best hotdog ever? I think so.
Ingredients
- 1/2 tbsp butter
- 2 hot dog buns
- 2 beef hot dogs
- 4 slices pastrami
- sweet pickle relish
- brown mustard
- sauerkraut
Instructions
- Toast the buns in the melted butter on a griddle. Remove from the pan.
- Add the hot dogs and pastrami to the pan. Cook the pastrami for 2 minutes a side. Allow the hot dogs to cook in any fat rendered from the pastrami for 5 minutes.
- Place a slice of pastrami on each side of the hot dog bun.
