Recipes On Rails: New Recipes tagged bge, beef

Chili as Art

Sat Aug 28 01:29:18 UTC 2010

Ingredients:
Instructions:

Note: This recipe is time consuming but is not difficult. It is fun and I have been making it for years. I change it all the time and these are loose guidelines. I have cooked it in my ceramic grills, on top of the stove, and in the oven. Cut the veggies differently and it will alter the taste. Different meats effect taste and texture. You document as you make different batches if you like (I don't). Part of the fun here is that it helps you develop your taste and learn about layering flavors. It will improve your cooking. Change it, enjoy it, eat it, serve it.

Chili
1.5 pounds of leftover hamburgers and 2 pounds Ground Chuck, or a 5 pound chuck roast (if you go here trim it real well and cut it into 3/8 to 1/2 inch cubes) or use all ground chuck. (You can use what ever kind of beef you have, left over brisket, chop it up and toss it in)
Bacon Fat, Lard, Peanut Oil, Canola Oil pick one laid out in order of flavor impact
1 Large Onion (You pick the flavor, I like yellow sweet)
1 Large Jalapeno
1 Yellow Bell Pepper
1 Red Bell Pepper
¼ Green Bell Pepper
Chili Powder 3 TBL plus more to taste
Extra Oregano, Granulated Garlic, Paprika, Ground Cumin, salt, black pepper
1 Can of Mild Rotel
1 8 oz Can Tomato Paste (this makes sweet chili and you don’t need it all) or 16 oz of Tomato Sauce
12 Oz of real good IPA or PA I like Harpoon, SN, Redhook, etc.
And what ever you have in your pantry you think will add to the end product, I suggest you make it fairly plain at first then begin adding stuff.

Water

Pre Heat the BGE to 375 degrees, I cook it direct with some smoke.

Dice the hamburgers into 3/8 to ½ inch cubes
Remove the seeds and membranes from all the peppers
Dice ¼ inch or less all the veggies keep the Onion separate
Place oil in a cast iron (enameled is easiest) Dutch Oven and brown the ground chuck. You want it hot and you want it brown. You may need to do the meat in batches. Once the ground chuck is brown re heat the chopped up burgers with the ground chuck. Remove to drain. Place the onion in the Dutch oven. You want to cook the onion until it is clear and reduced. Add the remainder of the fresh vegetables to the oven. Add some salt and some ground cumin about a teaspoon. Cook until the vegetables are limp and most of the water has cooked off. The fragrant odor should have subsided considerably and should you choose to not cook the water off of these vegetables the flavors of the green bell pepper will dominate the taste. Add the beer, 3 TBS of the chili powder, Rotel, Tomato paste, and some water. Here is where the art part kicks in add some oregano, garlic, paprika, black pepper, and ground cumin 1/2 tsp of black pepper and 1 tsp of the rest. Add water to get a slightly watery consistency. Smell and taste the chili, does it smell and taste like chili if so let it cook stirring every 10 minutes. If not, add chili powder and the other seasonings until it smells and taste like chili. After the first 30 minutes adjust the heat with your choice, cayenne, ground chipotles, etc. Cook for 2 hours minimum, adding water when required. Taste, adjust and re-cook if required, it is art after all.
Serve with any or none of the following:
Warmed Black Beans, Chili Beans, Pinto Beans, Cheese, Sour Cream, Crackers and Tortilla Chips.

One last note, if you use raw cast iron that has been seasoned the tomatoes will remove the finish. I happen to like a bit of this flavor, but it can and will ruin the chili so make sure the pan is seasoned well and taste often. Should this bitterness begin to overpower the flavor remove the chili at once and transfer to another pot. Don't put the top on the dutch oven as acid in the tomatoes will go after the finish on the inside of the top as well. When finished wash the oven in hot water only NO SOAP EVER. dry and re-season with oil, lard, or bacon grease (go to Lodge for detailed instructions)

Servings: 8
Prep Time: 4 hours
By: Hank Perkins
For more info visit:
http://recipesonrails.com/recipes/show/589-chili-as-art

Fajita Skirt Steak Sous Vide

Sat Sep 04 17:08:06 UTC 2010

Ingredients:

4.0 each Beef, Skirt Steak
1.0 pound Mushrooms Optional, sliced

Instructions:

I like to salt the steaks and let them sit on a plate in the fridge, uncovered, for at least 24 hours before cooking. This isn't mandatory, but adds a little something to the taste.

Make a recipe of the Fajita marinade, recipe below.

Put steak in a vacuum pouch and add marinade. Chill for an hour before sealing. This marinates the steak AND makes sealing easier as marinade is cold and won't bubble up. Seal and put in water bath at 54.4C (130F) for at least 24 hours.

If adding mushrooms, slice thick and saute them shortly before service in some olive oil or grape seed oil.

If using Big Green Egg, preheat egg to around 500 with cast iron grill. Otherwise heat cast iron pan to med high. When pre-heated, remove steaks from sous-vide pouch reserving marinade liquid. Dry steaks on both sides, and then grill for about 2 minutes per side, or until steaks have some color. You're not trying to cook them as the water bath has taken care of that already. Remove steaks to a plate and allow to rest for 5 minutes.

While steak rests put the reserved marinade into a pan (can use the mushroom pan if you sauted mushrooms) and reduce the marinate to sauce consistency. If there is any liqud forming around the steaks, add that liquid to the sauce.

I like to make the Spanish rice recipe with this.... but whatever starch you're using, if any, put on the plate and then top with the steak sliced against the grain.

Adjust seasonings to the sauce. If you sauted mushrooms, place them on top of the steak, and then top with the reduced sauce.

Servings: 6
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/544-fajita-skirt-steak-sous-vide

Skirt Steak, sous vide

Sat Sep 04 15:12:33 UTC 2010

Ingredients:

1.0 Beef, Skirt Steak

Instructions:

Season the skirt steak with salt and pepper.

Place the skirt steak in a vacuum pouch with about 2 TBLS Teriyaki Marinade,(See reicpe below) and a slice of galic, and about a tablespoon of oil (I use grapeseed... do not use olive oil). Seal.

Place in water bath at about 54.4C (130F). This is a little low to break down the colagen, but still works. Leave in bath for about 24 hours.

Preheat the BGE to high temp (800F +) with cast iron grate. Remove the steak from the pouch, and pat dry. Cook briefly on each side, just to give it a sear. Hotter the egg, the better, as you can keep the cook shorter, to maintain the rare interior. Remove from the heat, let rest briefly, and serve. Works well with Spanish Rice (recipe below)

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/517-skirt-steak-sous-vide

Sous-vide Bottom Round Roast

Mon Sep 06 23:52:32 UTC 2010

Ingredients:

Beef
1.0 each Roast, Beef, Bottom Round
1.0 clove Garlic Thinly sliced
6.0 sprig Thyme, Caraway

Instructions:

Liberally season the roast with salt and pepper.

Arrange the garlic on the roast and place in the bag. Arrange the thyme on the roast as well. Seal.

Cook in water bath at 128 F (53.3 C) for about 10 hours.

Allow the roast to come to room temperature, drain, and chill.

Bring egg to about 700 and grill for about 2 minutes per side. Idea is to get a good crust without cooking the meat any further, that's why I process cold. Remove from heat, and enjoy.

Here's a picture after it came off the egg.

Servings: 8
Prep Time: 12 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/513-sous-vide-bottom-round-roast

TRex Steak

Thu Sep 02 11:43:45 UTC 2010

Ingredients:
Instructions:

pick steaks that are at least an inch and a quarter thick... preferably 2
inches. bring to room temp.

rubbed them liberally with salt
then rubbed liberally with pepper
then smeared lightly with dijon mustard
then a light coat of olive oil and let set for 5 minutes

Don't be afraid to salt, much comes off on the grill

Bring egg as high as you can ..... pic was done at 550... I was having
problems bringing it up

Grill for a short period of time... Idea is to sear the steak, and maybe
develop a crust. time on the grill is only 60 to 90 seconds per side

Then, very important, take off the grill and let sit for 20 minutes...

While steaks rest, bring grill down to 400. After 20 minutes return
steaks to the grill. for the 1.25 inch steaks in the pic, I did 3 minutes
per side....

Let rest another few minutes and serve :)

Servings: 1
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/26-trex-steak

Yum-Yum seasoning

Sat Sep 04 03:43:56 UTC 2010

Ingredients:

Default
4.0 tablespoon salt
4.0 tablespoon paprika
1.0 tablespoon Pepper, Black
1.5 teaspoon Onion Powder
1.5 teaspoon Garlic
0.5 teaspoon Coriander
0.5 teaspoon tumeric

Instructions:

mix well

Servings: 1
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/42-yum-yum-seasoning

Ancho-Fired Flank Steak

Tue Sep 07 01:11:23 UTC 2010

Ingredients:

Default
5.0 clove Garlic
2.0 teaspoon salt
2.0 tablespoon Lime Juice
1.0 teaspoon Oregano
1.0 teaspoon Cumin
0.5 teaspoon Pepper, Black
0.08 teaspoon Pepper, Ancho
1.0 each Flank Steak

Instructions:

Mash the garlic in the mortar, with the salt. Make into a paste. Add the lime juice (fresh only) and then the oregano, cumin and pepper. Mix together into a paste and coat the flank steak. You can let the steak sit a bit (but remember that the salt may draw out the moisture.... I actually brined the steak first).

Head the egg to 800 or so, and grill, 2 minutes a side, by two flips. IOW, grill 2 minutes, flip, grill 2 minutes, flip, for a total of about 8 minutes. Wrap steak in foil and allow to rest about a half hour.

NOTE: For the ancho pepper, I used two knife tips, but this is old ancho pepper. I could notice just a hint of a bite to it. Jan, of course, didn't notice anything. I could have tolerated more, but I'd be careful in case the pepper is fresh.

I sliced the steak and served over a Caesar salad.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/48-ancho-fired-flank-steak

Steak Diane

Sat Sep 04 10:08:24 UTC 2010

Ingredients:

Default
4.0 each New York Strip Steaks
2.0 tablespoon oil, vegetable
1.0 ounce Shallots
0.25 cup Cognac
1.25 cup Stock, Veal
0.25 cup Wine, Red
2.0 teaspoon Mustard, Dijon
2.0 tablespoon butter
1.0 teaspoon Worcestershire Sauce
2.0 tablespoon Chives

Instructions:

Heat the pan and add oil..... Heat till oil shimmers. As pan heats, salt and pepper the steaks. Put on the steaks, and brown for about 90 seconds. Turn the steaks and cook for another 90 seconds. Remove steaks and set asside. Remove pan from heat and add shallots and some of the oil. Cook till shallot is tender, add cognac. Swirl cognac off the heat, to warm the cognac. You want the alcohol to start evaporating, so it doesn't flame up too high. Put pan back on high heat and flame. BE CAREFUL!!!! Reduce to about 1 tablespoon and add the veal stock, red wine. and mustard. Reduce till it starts to thicken.... about 3/4 cup. Remove from heat and stir in butter. Add Worcestershire and adjust salt and pepper. Add juices that have collected around the steaks.....

I like serving this with white rice.

Was a big winner with Josh :)

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/62-steak-diane

Whiskey Cola BBQ Flank Steak

Sun Sep 05 14:16:42 UTC 2010

Ingredients:

Default
1.0 can Coca Cola
6.0 ounce Pineapple Juice
0.5 cup Vinegar, Apple Cider
0.5 cup Burbon
3.0 tablespoon sugar, brown
2.0 clove Garlic
2.0 tablespoon Ginger
2.0 tablespoon Worcestershire Sauce
0.5 cup Ketchup
2.0 each Onion
3.0 tablespoon paprika
1.0 tablespoon Thyme
1.0 teaspoon salt
1.0 teaspoon Garlic Powder
0.25 teaspoon Pepper, Black

Instructions:

Score the flank steak.

Mix the cola, juice,vinegar,whiskey,brown sugar, chopped garlic,minced ginger and Worcestershire Sauce till the sugar is disoloved. I added some extra turinado sugar to my taste... Marinate the steak in this mixture for at least two hours.

Remove steak and pat dry. Put marinade in a pot and bring to a boil. Add the ketchup and the onions (chopped). Boil to reduce till thick and syrupy. strain.

Combine the paprika, thyme, salt, granulated garlic, and black pepper. Coat both sides of the steak with the rub.

Bring egg to nuke, and grill steak 2x2x2x2. During last minute on each side, baste with some of the reduced sauce. Wrap in foil and let set about 1/2 hour in a cooler.

Slice on a bias and serve with the sauce.

Servings: 3
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/65-whiskey-cola-bbq-flank-steak