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BRISKET BENEDICT
Submitted by Derrick Riches, bbq.about.com

If you’ve ever traveled around The South, and even if you haven’t, there’s nothing like the traditional and smoky heartiness of a Sunday morning Brisket Benedict with some garlic, red bell pepper and onion fried red potatoes. If you don’t have the ability to slow smoke a brisket, and we only use Angus Choice Brisket for the flavor and moisture, head to your favorite BBQ joint and ask ‘em if they will sell you a pound.
  • 4 English muffins, split and toasted
  • 8 slices slow smoked beef brisket, cut in half and warmed
  • 8 eggs poached (or fried if you like)
  • 2 cups cheesy béchamel sauce (hollandaise)
  • hot sauce (optional)

Place English muffins on a plate and top with two pieces of beef brisket. Add one poached egg per muffin and pour over 1/4 cup of cheesy béchamel sauce. Add a few dashes of hot sauce if so desired.
 



SMOKED PRIME RIB (aka Lip-On Rib Eye)
  • 1 lip-on Rib-Eye (9 to 12 pounds)
  • 1/2 cup Balsamic Vinegar
  • 1 to 2 tablespoons kosher salt
  • 1 tablespoon dried chopped garlic
  • 1 tablespoon coarse or cracked black pepper
  • 1 tablespoon dried rosemary, crushed

Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230ºF to 250ºF for about four hours or until it reaches an internal temperature of 140ºF for medium rare or longer if desired. Slice to order and enjoy.
 



ULTIMATE TAILGATE BEEF KABOBS
  • 1 lb. stew cut steak
  • Steak sauce
  • Hot sauce
  • 1 can sliced pineapple
  • 1 lg. onion
  • 1 bell pepper
  • Steak cut French fries

Marinate the steak cubes in the steak sauce, hot sauce, and juice from the pineapples as long as possible. Place the steak and remaining ingredients on the skewers. Make sure the French fries are still pretty solid. They cook faster than regular potatoes. However, if they are too thawed, they will crumble and fall off the skewer. Brush with extra marinade while cooking over high heat.
 



MUSTARD SHORT RIBS
  • 4 pounds of ribs
  • 1/3 cup yellow mustard
  • 1 tablespoon sugar
  • 2 tablespoon lemon juice
  • 1 salt
  • 1/2 teaspoon pepper
  • 2 cloves of crushed garlic
  • 4 medium onions, sliced

Place buffalo ribs in shallow baking dish. Mix mustard, sugar, lemon juice, salt, pepper, and garlic; pour over the ribs. Top with onions. Cover and refrigerate, turning ribs occasionally, for 4 to 24 hours.

Place ribs with marinade and onions in Dutch oven or any other oven proof baking dish, and cook at 350 degrees for about 2 hours. Check for tenderness. Cook longer, if necessary, for 10-minute intervals until the ribs are tender.

Instead of the mustard marinade, you can also use your favorite BBQ sauce and spice it up with onions and garlic.
 



AIN'T MOMMA'S MEAT LOAF
As with a hamburger, smoking can raise meat loaf from the mundane to the sublime. We like this version, but if you or your momma have a favorite recipe, it can be modified for barbecuing by making the meat mixture extra moist and by adding plenty of Worcestershire sauce, vinegar, or other sharp flavor to cut the richness of the smoke.

Meatloaf:

  • 1 Tbsp. oil, preferably canola or corn
  • 1/2 c. minced onion
  • 1/2 green or red bell pepper, chopped fine
  • 3 garlic cloves, minced
  • 1 tsp. fresh-ground black pepper
  • 1 tsp. salt
  • 1/2 tsp. ground cumin
  • 1-1/4 lbs. ground beef
  • 3/4 lb. ground pork
  • 1-1/2 c. dry bread crumbs
  • 3 Tbsp. sour cream
  • 2 Tbsp. Worcestershire sauce
  • 1 egg
  • 1/4 c. stock, preferably beef
  • 1 tsp. Tabasco or other hot pepper
  • sauce to taste

Basic Beer Mop (optional):

  • 12 oz. beer
  • 1/2 c. cider vinegar
  • 1/2 c. water
  • 1/4 c. oil, preferable canola or corn
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. savory season blend (your favorite rub)
  • Spicy tomato-based barbecue sauce

Prepare the smoker for barbecuing, bringing the temperature to 200 to 220ºF. In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin, and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan. If you plan to baste the meat, stir the mop ingredients together in a small sauce pan and warm the mixture over low heat. Transfer the loaf to the smoker. Cook for 45 minutes or until the meat has shrunk away from the sides of the pan. Gently ease the meat loaf out of the pan and place directly onto the grate of the smoker. Continue cooking the meat for an additional 1-1/2 hours, dabbing it every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. When 30 minutes of cooking time remain, apply the barbecue sauce to the top of the meat loaf. After removing the loaf from the smoker, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches.

Bad weather? Use the same recipe, kick it up a notch with a little liquid smoke (not too much) and cook in the oven for about 1 hour. Not bad, and it gives you that outside taste inside!