Author: manthatscooking

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Smoked Buffalo Trace Tri Tip

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Smoked Buffalo Trace Tri Tip

Tri tip is a delicious beef roast that is perfect for cooking on the grill or the smoker. It may be hard to find in your local grocery store but you can always purchase it online and have it delivered to your home. In this recipe we are going to smoke, then grill a whiskey marinated tri tip from snake river farms (double r ranch).

Ingredients

  • 1 snake river farms tri tip
  • 1 shot buffalo trace bourbon whiskey
  • 1/4 cup worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

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Directions

First, trim any silverskin from both sides of the tri-tip. Also trim off any hanging fat or tissue that would be chewy. Next combine salt, pepper, and garlic powder to a 1 gallon zip top bag. Add the buffalo trace, soy sauce, and worcestershire sauce and mix the ingredients around. Place the tri tip to the bag and coat the meat completely with the marinade. Place the bag in the refrigerator overnight or at least for 8 hours. Be sure to flip the bag every few hours.
When you are ready to cook, start your pellet smoker at 250F with mesquite or pecan wood pellets. If your smoker has a top rack, place the tri-tip on this top rack in the center. Smoke the tri-tip until it reaches 110F. Next we want to grill the tri-tip over a direct fire until it reaches a rare 135F. For this step you can use whatever method you want such as a propane or charcoal grill. If your pellet smoker has a grill mode, remove the tri-tip and cover it with aluminum foil, then crank up the heat to 450F. Grill the tri-tip for 5 minutes per side and pull it when it reaches 135F. Let the tri-tip rest for at least 5 minutes uncovered on the countertop, then start slicing and eating!

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Loaded Skirt Steak Nachos

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Loaded Skirt Steak Nachos

“That big game lawyers won’t let you mention” time is near and we’ve got your party covered with a killer recipe for loaded skirt steak nachos! This recipe is flexible enough to cook on your back yard grill, pellet smoker, or with a frying pan an your oven. You will feed plenty of hungry people with this mountain of loaded nacho bliss.

Ingredients

  • 1 large bag tortilla chips
  • 1 large skirt steak
  • 1 container sour cream
  • 1 container guacamole
  • 1 can refried beans
  • 3 jalapenos
  • 3 green onions
  • 2 plum tomatoes
  • 1/2 cup cilantro
  • 8 oz shredded Monterey jack
  • 8 oz shredded cheddar
  • 1 lime
  • 1/2 teaspoon jalapeno powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

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Directions

First start by chopping the green onions and adding them to a bowl. Slice the jalapenos leaving the seeds in then add to the bowl. Next, dice the tomatoes and add to a different bowl. Pick the cilantro leaves and add to the bowl with tomatoes. Next season the skirt steak using salt, pepper, cumin, chili powder, garlic powder, chipotle powder and jalapeno powder. These seasonings are optional and you can use whatever seasonings you like. Cook the steak on a smoker at 200 or on a grill at low temp. Continue cooking until the steak reaches around 125 – 135 which should be very rare to rare. On the smoker this would be around 45 minutes. On a grill, cook the steak about 7 minutes per side keeping an eye on the temperature. The reason for cooking the steak until rare is because the meat will be cooked a second time once the nachos are assembled. If you decided to buy the optional can of refried beans, open the can and add the beans to a small pan. Warm the beans on the smoker or grill. Once the steak reaches temperature, pull it from the smoker (or grill) and allow it to rest about 4 minutes. Next, cut the steak into small bite sized chunks for the nachos. Remove the beans once they are easy to stir. Next, add a layer of tortilla chips to a foil cookie sheet. Cover the chips with the shredded cheese. Using a spoon, add refried beans to the chips. Add each of the chopped veggies to the chips. Next add the chopped steak to the chips and then cover everything with another layer of cheese. Squeeze some lime juice over the nachos for additional flavor. If you have ingredients remaining, build a second tray of nachos, or you can go big and add a second layer to your nacho tray. When you have finished building your nachos, place the tray back on the smoker (or grill). For the smoker cook at 250 or low on the grill. Cook for about 30 minutes or until the cheese is thoroughly melted and the steak is no longer rare. At this point, pull the tray then add the sour cream and guacamole toppings. Add a few fresh cilantro leaves and your nachos are ready!

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Grilled Chicken Tomato Artichoke Alfredo

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Grilled Chicken Tomato Artichoke Alfredo

Grilled chicken pasta dishes are delicious and easy to make at home. Combining other elements on the grill such as onion, tomato, and artichoke takes chicken pasta to the next level. This recipe is very tasty as is, but you can customize it in many ways to bring out incredible flavor.

Ingredients

  • 1 pound chicken tenderloins
  • 1 pack cherry tomatoes
  • 1 can whole artichokes
  • 1 white onion
  • 1 – 2 jars Alfredo sauce
  • 1 package linguine or fettuccine
  • 2 sprigs rosemary
  • 6 sage leaves
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

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Directions

First, mince the rosemary and sage and set aside. In a small mixing bowl, add the chicken tenderloins and coat them lightly with olive oil. Add desired level of salt and pepper. Add about ¼ of the minced rosemary and sage. Mix the chicken until evenly covered with seasoning and herbs. Next peel and slice a white onion into ¼ inch slices. Coat both sides of the onion slices with olive oil. Add salt, rosemary and sage on both sides. Next wash and add the cherry tomatoes to a bowl. Coat with olive oil, salt, pepper, rosemary and sage. Mix the tomatoes until evenly covered with seasoning and herbs. Slide each tomato onto a metal skewer. Next drain 1 can of whole unseasoned artichokes. Cut each in half, then wrap one half at a time in a paper towel and squeeze. This will release any excess liquid stored in the artichoke. Add the artichokes to a bowl and season with olive oil, salt, pepper, and the remaining rosemary and sage. Slide each artichoke onto a metal skewer. Preheat your grill on low and if available, use pecan smoke chips. Once your grill is to temp (400 – 500) add the onion slices, tomatoes and chicken to the bottom rack. Add the artichokes and place them on the top rack. Cook for 7 minutes. Next start a pot of boiling water for the fettuccine. Add a dash of salt to the water and when it reaches a boil, reduce the heat to medium high and add the fettuccine. It is suggested to cook the full box of fettuccine but cook as much as desired. Next, flip the chicken, onion and tomatoes. Cook for another 7 minutes or until the chicken reaches 165 F. Once ready, pull from the grill and chop the chicken, onion, and artichokes into small bits. Cut the tomatoes in half. When the fettuccine is ready (10 minutes or so) drain and let cool. In a large pan, add the chopped chicken, onion, tomato, artichoke, and alfredo sauce. Heat on a medium temperature for about 5 minutes. When ready, add a serving of fettuccine to a plate and top with your desired amount of sauce.

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Slow Cooker Whole Chicken and Wild Rice Soup

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Slow Cooker Whole Chicken and Wild Rice Soup

Winter is a cold one this year but you can warm things up with a hearty chicken soup. This stick to your ribs recipe is easy to make and it’s easy on the paycheck too. Best of all the flavor is amazing. Nothing beats fresh home made chicken soup!

Ingredients

  • 1 whole chicken
  • 3 stalks of celery
  • 4 carrots
  • 1 white onion
  • 4 cups vegetable broth
  • 4 cups water
  • 1 cup wild rice
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 sprigs rosemary
  • 10 sage leaves

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Directions

First, chop the celery, carrots, and onion into small bite size bits. Add the chopped veggies to the slow cooker. Next, finely chop the rosemary and sage and add to the slow cooker. Rinse the wild rice and add to the slow cooker. Next, add the vegetable broth and water. Add the dry seasonings to a small bowl and stir it together thoroughly. Next wash the chicken, then cut it in half and removing excess fat. Pat the chicken dry with paper towels, then rub olive oil over the surface of the chicken. Next rub the seasoning mix over the surface of the chicken. Place the chicken in slow cooker skin side up. Cook the soup on low for 8 hours, then pull chicken and place it on baking sheet. Using 2 forks separate the meat from the bones and add the meat back to the slow cooker. Continue cooking the soup on low for another 30 minutes. Serve and enjoy!.

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