Author: manthatscooking

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Smoked Wagyu Ribeye Steak

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Smoked Wagyu Ribeye Steak

Ready to eat like a one percenter? Try a wagyu ribeye steak and see what makes this one of the best ribeyes you will ever have. In this recipe we’re smoking then reverse searing a Snake River Farms American wagyu gold grade ribeye. It’s nice and thick which makes it perfect for smoking. And its full of marbling so it’s perfect for cooking over fire!

Ingredients

  • 1 Snake River Farms American Wagyu Gold Grade Ribeye
  • 1/4 tablespoon salt
  • 1/4 tablespoon black pepper
  • 1/4 tablespoon garlic powder
  • 1/2 tablespoon olive oil

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Directions

First wash and pat dry the steak. Then rub down with a light coat of olive oil on both sides. Add salt, fresh ground black pepper, and garlic powder to both sides. Let the steak rest for 10 minutes.


For this recipe we’re using a Yoder Smokers YS-480 pellet grill with BBQers Delight Mesquite pellets. Any pellet smoker or stick burner should produce the same results if you follow the temperatures in this recipe. However when it comes to the reverse sear, you will need to have a grill or a smoker that can convert to grill mode. To get started, set the smoker at 200 degrees Fahrenheit and wait for it to reach temperature. When the smoker is ready, place the steak in the center of a top rack. If you do not have a top rack, keep the steak as far away as possible from a heat source. Use a good wireless thermometer such as Thermoworks Smoke and set the finish alarm to 100F. This will take around 30 to 45 minutes for the steak to reach temp. Once it reaches 100F, pull the steak and cover with foil. Next it’s time for a reverse sear. The general idea is to cook the steak over direct fire at around 450F for 1 – 2 minutes per side. On the Yoder YS-480 we convert it to grill mode by opening the pit door and adding grill grates. Next increase the smoker temperature to 450F. This will take a few minutes to reach temperature, and while this happens the steak should stay warm under the foil tent. When the smoker reaches temp, place the steak over the direct fire and cook for 1 – 2 minutes per side. As always you cook the steak to your preferred doneness so just use our time suggestion as a guideline. When the steak is finished, let it rest for 5 minutes before cutting. Enjoy!

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Jalapeno Cheddar Burgers

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Jalapeño Cheddar Burgers

Tired of the same old plain back yard burgers? Then turn up the heat at your next cookout with this jalapeño cheddar burger recipe!

Ingredients

  • 1 pound ground chuck
  • 1 pound ground sirloin
  • 1 tablespoon Worcestershire
  • 4 jalapeno peppers
  • 1 teaspoon montreal steak seasoning
  • 6 – 12 slices cheddar cheese
  • 6 keiser burger buns
  • 1 stick salted butter
  • 1/2 cup shredded cheddar cheese

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Directions

First remove the seeds and dice 2 jalapeno peppers. Add the diced peppers to a large mixing bowl. Slice the remaining 2 jalapenos while leaving the seeds in. Set the jalapeno slices aside. Next, add the ground chuck and ground sirloin to the mixing bowl. Finally, add the shredded cheddar cheese, Worcestershire sauce and steak seasoning to the mixing bowl.


Mix the beef and ingredients together for about 1 minute until well mixed. Form the beef into 4 or 6 equal sized patties and place them on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite.


Next melt a 1/2 stick of butter and brush the butter onto freshly sliced keiser buns. Next, add the jalapeno slices and 1/2 sick of butter to a small cast iron skillet. You can always skip this step and keep your jalapeno slices uncooked for that fresh crunchy effect.


When your grill is preheated, add the skillet of jalapeno slices to the grill. Next, grease the grill area and add the burger patties. Cook the burgers for 7 minutes, then flip and cook another 7 minutes. Stir the jalapeno slices and be sure to coat them with butter. Next, move the burgers to the top rack of your grill, flipping each patty once more, and cook them for another 2 to 4 minutes until they reach 160F. At this point, you may need to remove the jalapeno skillet depending on how done they look. Place 2 slices of cheddar on top of each burger. Next place the keiser buns on the grill. Allow everything to cook for another 2 minutes with the grill lid closed. Next, remove the buns and move the burger patties to the buns. Top the burgers with the jalapeno slices. For more kick add creamy horseradish sauce.

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Loaded Mashed Potatoes

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Loaded Mashed Potatoes

This is probably the most decadent and delicious mashed potato recipe you will ever try! Why not take your Easter or Thanksgiving meal to the over the top level with this simple and flavorful mashed potato recipe.

Ingredients

  • 6 large russet potatoes (5 lb)
  • 1 cup sour cream
  • 1/2 cup half n half
  • 8 oz cream cheese
  • 4 tablespoons butter
  • 3 garlic cloves
  • 6 slices of bacon
  • 4 green onions
  • 2 cups shredded cheese
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon rosemary
  • 1 tablespoon kosher salt

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Directions

First, place 6 slices of bacon in a frying pan and cook at a medium heat. Next, peel and dice all the potatoes, making sure the are all relatively the same size. Place the chopped potatoes in a large saucepan or dutch oven, add 1 tablespoon of salt, then cover them with water. Bring the potatoes to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. Cook the potatoes 15 to 25 minutes until they fall apart when poked with a fork. When the bacon is cooked, move the slices to paper towels and allow them to dry and cool. Next, chop the garlic and green onions and add them to a small frying pan along with 4 tablespoons of butter. Fry up the onions and garlic on a medium heat until they are slightly browned. At this point, remove the pan from the burner and set aside to cool. Next, chop all the bacon into small bits and set aside. When the potatoes are finished cooking, remove them from the heat and drain off the water. Combine the potatoes, butter garlic onion mixture, sour cream, cream cheese, half n half, rosemary and paprika into a mixing bowl. Run the mixer on medium until potatoes are smooth and fluffy. While mixing, drop in about ⅓ of the chopped bacon, onions, and shredded cheese. Salt and pepper to taste. After mixing for a few minutes, transfer the potatoes to a un-greased (or grease it if you must) casserole dish or a 9 x 13 dish. Top with the remaining bacon, shredded cheese, and green onions. Bake at 350 for 15-20 minutes or until cheese is nice and melted.

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Roasted Butter Herb Chicken

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Roasted Butter Herb Chicken

Ready to step up your basic roasted chicken dinner? Try this super easy butter herb roasted chicken recipe the next time you make a chicken dinner. This is guaranteed to become a new favorite of yours and your family. You’re welcome!

Ingredients

  • 1 whole chicken (5 lb)
  • 2 sticks butter (16 tablespoons)
  • 3 sprigs rosemary (2 teaspoons)
  • 8 sprigs thyme (2 teaspoons)
  • 8 leaves of sage (2 teaspoons)
  • 4 garlic cloves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 lemon

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Directions

First, remove the chicken backbone, with a chef knife or kitchen scissors. Next, fold the chicken along the breast and snap the breastbone. Trim any excess fat and then wash the chicken. Pat the skin dry, then salt the skin with kosher salt. Place in the refrigerator for 4 hours. Bring 2 sticks of butter up to room temperature. Mince the herbs and garlic, then add this to a mixing bowl. Add the butter and half of the salt and half of the pepper to the mixing bowl. Squeeze 1/2 of a lemon into the bowl and mix the ingredients together. Preheat the oven to 400 degrees. Place the chicken on a cooling rack, then place the rack on a foil covered cookie sheet. This will keep the chicken elevated and allow it to cook on all sides. Starting from the top of the breasts, slide your fingers under the chicken skin to start loosening it from the meat. Load a spoon full of herbed butter and slide it under the skin. Use your fingers on top of the skin to hold the butter in place and slice out the spoon. Use your fingers to spread the butter around evenly under the skin. Repeat these steps for the thighs. When finished, rub the outer skin with the remaining butter, then add salt, pepper and any remaining herbs. Squeeze more lemon juice over the outer skin. Place the chicken in the oven when heated and cook for at least 1 hour. Be sure to check the chicken temperatures and cook to at least 165F. Remove the chicken from the oven and allow to rest 5 minutes. Carve and enjoy!

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