Oven Roasted Boneless Rib Roast
In this recipe, we’re diving into the world of succulent, melt-in-your-mouth Oven Roasted Boneless Rib Roast. This classic dish is the epitome of indulgence and is sure to be the centerpiece of your next feast.
Our star of the show is a magnificent 7-pound boneless rib eye roast, promising tender perfection in every slice. To elevate its natural richness, we’ll generously season it with the timeless trio of salt, pepper, and a hint of aromatic garlic powder. Then, we’ll invite the vibrant freshness of thyme to dance on this beautiful canvas of flavors.
But before the magic truly begins, we’ll start by giving this magnificent roast a warm, rustic embrace. In a trusty cast iron skillet, we’ll carefully brown the roast on all sides, locking in those precious juices and setting the stage for a mouthwatering masterpiece.
Now, here comes the pièce de résistance: the gentle roasting in the oven. Set at a low and slow 200°F (93°C), the oven will work its magic, slowly coaxing the flavors to meld and the meat to become incredibly tender. This method ensures an even and controlled cook, ensuring that every bite is a symphony of succulence.
After the oven has worked its magic, our roast will need a well-deserved rest. A half-hour of resting time, during which the roast will relax and redistribute its juices, will result in a texture that’s incredibly juicy and incredibly delicious.
So, whether you’re celebrating a special occasion or simply seeking to elevate your everyday dinner, our Oven Roasted Boneless Rib Roast is the answer. With its tender texture, flavorful seasoning, and that inviting aroma that fills your home, this roast will make a lasting impression on your taste buds and in the hearts of your loved ones.
Man That’s Cooking
Ingredients
- 7 pound boneless rib eye roast
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp fresh thyme
Directions
First, carefully and lightly shave off any hard fat from the fat cap and remove any surface silver skin. This is an optional step as most roasts will be cleaned up by the butcher. But if you do trim, leave at least 1/4 inch of fat cap on the top of the roast. Next, carefully slice a cross hatch pattern in the fat cap by only slicing the fat and not the meat.
Next generously apply kosher salt on all sides of the roast. Place the roast on a cooling rack on a cookie sheet to allow for airflow underneath the roast. Place this in the refrigerator for at least 24 hours and up to 4 days. This will dry brine the roast adding flavor to the meat while also tenderizing it.
After 24 hours of dry brine, remove the rib roast from the refrigerator and truss the roast using butcher twine. This helps keep the meat in an even shape while cooking so that it will cook evenly. If your roast is mostly a uniform shape, you can make this an optional step.
Pre-heat a 12 inch cast iron skillet on medium heat until it reaches between 500 and 550 F. Using silicone or cotton with nitrile gloves, hold the roast into the skillet and brown each side for 2 – 4 minutes. Be aware of any smoke detectors nearby that may alert from the smoke of this step.
After searing the roast, apply garlic powder, black pepper, and finely diced fresh rosemary to all sides of the roast.
Place the roast on the same cooling rack and cookie sheet used for the dry brine, then put it on the middle rack of a 200 F preheated oven.
Roast in the oven until the temperature probe alerts on 125 F, or roughly 39 minutes per pound. Remove the roast from the oven and lightly tent it with aluminum foil. Allow the roast to rest for 30 minutes. During this time, carryover cooking will raise the temperature by around 10 degrees making the roast a perfect color on the inside. After resting, slice to serve and enjoy.
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Easy Salsa
Easy Salsa
Dive into a world of vibrant flavors and zesty sensations with this quick and easy home made salsa recipe!
Prepare to awaken your taste buds with a symphony of fresh, garden-inspired ingredients. We’re talking about the juicy goodness of vine-ripened tomatoes, the fiery kick of jalapeno and serrano peppers, the aromatic allure of garlic, and the refreshing tang of lime juice.
But wait, there’s more! We’ll infuse this salsa with an irresistible blend of fragrant cilantro, a touch of smokiness from chili powder, and the warm embrace of cumin. A pinch of salt and a grind of black pepper will bring all these elements together in perfect harmony.
To create this sensational salsa, we’ll start by rough chopping the flavorful vegetables by hand. There’s something incredibly satisfying about the process – the sound of the knife meeting the cutting board, the rich aromas filling the air, and the anticipation of the final product.
Once our ingredients are prepped and brimming with potential, we’ll take them on a whirlwind journey in our trusty food processor. The result? A symphony of colors and textures, all beautifully blended into a luscious salsa that’s ready to steal the spotlight.
Whether you’re hosting a casual get-together, planning a fiesta, or simply looking to add a burst of flavor to your everyday dishes, this easy salsa is your ultimate companion.
Man That’s Cooking
Ingredients
- 1 can fire roasted tomatoes
- 4 vine ripened tomatoes
- 2 jalapeno peppers
- 1 serrano pepper
- 4 cloves of garlic
- 1/2 lime juiced
- 1/4 red onion
- 1/4 cup cilantro leaves
- 1/2 tsp kosher salt
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp black pepper
Directions
First open the can of fire roasted tomatoes and drain the liquid out by emptying the can into a colander. Let it drip dry for a few minutes then add the fire roasted tomatoes to a food processor. If you don’t have a food processor, you can use a blender but be careful not to blend on high speed or too much.
Next, slice the vine ripened tomatoes into quarters, then use a paring knife to remove the seeds. This is optional and we do this to reduce the liquid in the salsa. Cut the tomato quarters into smaller bits and add this to the food processor.
Next smash the garlic cloves to remove the skins, then chop the cloves. Add the garlic to the food processor.
Next cut the jalapeno and serrano peppers in half lengthwise, then remove the seeds. Cut the pepper halves into smaller chunks and add them to the food processor.
Next, cut 1/4 of a red onion into chunks and add this to the food processor.
Next cut the stems from 1/4 cup of cilantro, then roughly chop the leaves. Add the cilantro to the food processor.
Finally, add the juice of 1/2 of a lime and all the seasonings to the food processor. Pulse the food processor several times until the large chunks are pulled down into the blade. After this, run the food processor for 1 – 2 minutes. Pour the salsa into a container and place it in a refridgerator overnight or 24 hours to let the flavors combine.
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Grilled Marinated Skirt Steak Fajitas
Grilled Marinated Skirt Steak Fajitas
Get ready to tantalize your taste buds with an explosion of savory and zesty flavors! Today, we’re bringing you an absolute Tex-Mex favorite – Grilled Marinated Skirt Steak Fajitas. This dish is a celebration of tender, marinated skirt steak, perfectly complemented by a medley of colorful bell peppers and onions, all cooked to perfection on the grill.
The heart of this recipe lies in the mouthwatering marinade we’ve carefully crafted. It’s a symphony of flavors, combining the richness of soy sauce, the tangy brightness of lime, and the fresh aroma of cilantro. To add a kick of spice and depth, we’ve infused it with chili powder and cumin, along with the bold punch of jalapeno pepper and onion.
Once the skirt steak has been marinating and soaking up all those fantastic flavors, it’s time to hit the grill! As the sizzling sounds fill the air, the tantalizing aroma will surely draw a hungry crowd. Prepare for an irresistible combination of smoky charred edges and juicy tenderness that will have you craving more with every bite.
Now, let’s talk about those colorful bell peppers and onions. Grilling them adds a delightful smokiness, while their vibrant hues bring a visual feast to your plate. Once cooked to perfection, they join forces with the marinated skirt steak to create the perfect filling for our fajitas.
When it’s time to assemble, grab those soft flour shells and load them up with the grilled marinated skirt steak and the colorful pepper and onion medley. The combination of textures and flavors is a true fiesta for your taste buds.
Man That’s Cooking
Ingredients
- 2 pounds outside skirt steak
- 1/4 red onion
- 1 yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 jalapeno pepper
- 1/2 cup cilantro
- 2 garlic cloves
- 1 lime
- 1/2 cup corn oil
- 1/4 cup soy sauce
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp chili powder
- 10 fajita shells
- 6 oz Monchego cheese
Directions
First step is to make a marinade for the skirt steak. Finely chop 1/4 red onion and 1 jalapeno pepper with the seeds removed. Combine this in a container or zip seal bag with 1/4 cup chopped cilantro, 2 minced garlic cloves, 1/2 cup corn oil, 1/4 cup soy sauce, juice of 1 lime, 3 teaspoons chili powder, 2 teaspoons cumin, and 1 teaspoon black pepper.
Next cut the skirt steak into 3 even parts, then add the steak to the marinade. Coat all sides with the marinate and place it in the refrigerator for 4 – 6 hours.
Next prepare the veggie mix by slicing the bell peppers and the yellow onion and place this into a large mixing bowl. Add 1/4 cup of chopped cilantro, roughly 1 tablespoon of corn oil, 3/4 teaspoon of chili powder, 1/2 teaspoon cumin and 1/2 teaspoon of black pepper. Mix everything together for a few minutes until the veggies are evenly coated.
Preheat your grill with one side on a medium heat and the other on a medium high heat. Place a 12 inch cast iron skillet or a metal grill basket over the medium heat side. After about 5 – 10 minutes, add some corn oil to the skillet or rub down the grill basket with oil. Add the veggies and cook them for about 5 minutes then add the steak to the medium high side of the grill. Keep the lid open and grill the steak for about 10 minutes flipping it over a few times. Stir the veggies around every few minutes. Pull the steak from the direct heat when it reaches 130 F.
Let the steak rest for at least 5 minutes, then slice it against the grain so that each bite is tender. To do this, check the steak and you should be able to see lines and cracks running from the width of the steak. You want to cut at 90 degrees from those lines, so turn the steak to the side and slice against those lines instead of with the lines.
Warm Flour Shells: Begin by heating your soft and pliable flour shells. You can do this by wrapping them in foil and placing them on the grill for a minute or two. Alternatively, a quick warm-up in the microwave works just as well.
Lay down a generous portion of the marinated and perfectly grilled skirt steak in the center of your warm flour shell. The juicy, flavorful goodness will be the star of your fajita creation.
Next, load up your fajita with the beautifully grilled bell peppers and onions. The vibrant colors will not only make your fajitas look enticing but also add a delightful crunch and sweetness to each bite.
Now, it’s time to customize your fajitas with your favorite toppings. Whether you’re a guacamole aficionado, a salsa lover, or can’t resist a dollop of creamy sour cream – feel free to go all out! Shredded cheese, fresh cilantro, or a squeeze of lime juice will also add an extra layer of yumminess.
Carefully fold one side of the flour shell over the filling, then fold in the sides to secure the delicious contents. Roll it up, and voilà! Your fajita masterpiece is ready to be devoured.
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Pellet Smoked Habanero Honey Chicken Thighs
Pellet Smoked Habanero Chicken Thighs
Welcome to a culinary adventure that combines smoky goodness, fiery heat, and a touch of sweetness! In this mouthwatering recipe, we will explore the irresistible combination of juicy chicken thighs infused with the intense flavors of pellet smoke, habanero peppers, and the natural sweetness of honey. Prepare to embark on a flavor-packed journey that will leave you craving for more.
Chicken thighs, known for their tenderness and juiciness, are the perfect canvas for our flavor infusion. But we won’t settle for ordinary. By harnessing the power of pellet smoking, we’ll take our chicken thighs to the next level, infusing them with a rich, smoky essence that will have you salivating from the moment you catch a whiff.
Now, let’s turn up the heat! The habanero pepper, notorious for its fiery kick, will bring a bold and vibrant flavor to our dish. Its distinct fruity notes will dance on your palate, adding a tantalizing heat that will awaken your taste buds and leave you craving for more.
But we’re not done yet. We’ll balance the spiciness with the natural sweetness of honey, creating a harmonious blend of flavors that will truly take this dish to new heights. The honey will provide a subtle caramelization and glaze, complementing the smoky and spicy elements with its gentle touch.
So, if you’re ready to embark on a flavor adventure that combines smoky, spicy, and sweet, join us as we explore the magic of pellet smoked habanero honey chicken thighs. Get your taste buds ready for a symphony of flavors that will have you coming back for seconds, and maybe even thirds. Let’s dive in and discover the irresistible allure of this incredible dish!
Man That’s Cooking
Ingredients
- 4 bone in skin on chicken thighs
- 1 red bell pepper
- 1 jalapeno pepper
- 2 habanero pepper
- 1/2 cup green habanero sauce
- 1/2 tbsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp honey
- 2 tsp brown sugar
Directions
First, slice a habanero pepper and half of a jalapeno pepper into thin slices while keeping the seeds in. Set the slices aside in a container for later. Next, use a mini chopper or a blender to chop the bell pepper, one habanero, and half of the jalapeno. You can keep the seeds of the habanero and jalapeno on for extra heat but this recipe recommends you remove them. If you are using a blender, just pulse the contents a few times to create a liquid mash with large chunks.
Next place the chicken thighs in a container and pour the pepper mash from the chopper / blender over the chicken thighs. Add the habanero sauce, black pepper, kosher salt, paprika, and brown sugar. Wear a glove and hand mix the chicken to evenly coat all sides with the pepper mash mixture. Cover the container and place it in the refrigerator overnight or at least 12 hours.
When you are ready to cook the chicken, preheat your smoker to 275F using hickory, pecan, or apple wood pellets. When the smoker reaches temperature, place the chicken skin side up on the smoker. Cover the skin with any remaining pepper mash and add 2 pepper slices on each thigh. Cook for 30 minutes, then add honey to the skins. Cook another 30 minutes or until the chicken reaches 165F. 175F is the target for thighs, but we will finish them over fire.
Preheat your grill when the chicken temps get close to 165F. If your pellet smoker has a grill mode, remove and cover the chicken at 165F. When the grill is ready, place the chicken on skin side down and place some pepper slices on the top side. Close the lid and cook for 5 – 8 minutes then flip. Cook another 5 – 8 minutes or until they reach 175F.
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