Category: Beef

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Sous Vide Tri-tip

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Sous Vide Tri-tip

Experience the perfect fusion of precision cooking and smoky, fire-kissed flavor with our Sous Vide Tri-Tip. This recipe takes full advantage of the sous vide method, ensuring a perfectly tender and juicy tri-tip, which is then finished on a charcoal grill for that unbeatable, savory crust.

We start by seasoning the tri-tip simply but effectively, using just salt, pepper, and garlic to enhance the natural flavor of this flavorful cut of beef. The tri-tip is then sealed and submerged in the sous vide bath, where it slowly cooks at a precise temperature for six hours. This gentle cooking process breaks down the meat’s fibers, resulting in a tri-tip that’s incredibly tender and evenly cooked from edge to edge.

Once the sous vide process is complete, the tri-tip is quickly shocked in an ice water bath to halt the cooking and reduce the temperature. This step ensures that the tri-tip can be stored in the refrigerator until you’re ready to finish it on the grill, making it an ideal make-ahead option for any gathering.

When it’s time to serve, the tri-tip is brought to life once more with a thick coating of BBQ rub, adding a final layer of flavor and spice. It’s then seared over a hot charcoal grill, where the intense heat creates a beautiful crust on the outside, locking in the juices and enhancing the smoky, char-grilled essence. The combination of the sous vide’s precision and the grill’s raw power results in a tri-tip that’s both succulent and bursting with flavor.

Whether you’re hosting a barbecue or simply enjoying a weekend cookout, this Sous Vide Tri-Tip offers the best of both worlds—a dish that’s as tender and juicy as it is smoky and flavorful. Get ready to wow your guests with a steakhouse-quality tri-tip that’s perfectly cooked every time.

Ingredients

  • 2.5 – 3.5lb tri-tip
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder

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Directions

Pat the tri-tip dry with paper towels. Generously season all sides of the tri-tip with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning into the meat to ensure even coverage.


Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 131°F (55°C) for medium-rare, or adjust according to your preferred level of doneness.


Place the seasoned tri-tip in a vacuum-sealable bag or a resealable freezer bag using the water displacement method. If using a vacuum sealer, seal the bag, ensuring there are no air pockets. If using a resealable bag, lower the bag into the water bath slowly until all air is out, then seal. Submerge the sealed tri-tip in the water bath, making sure it’s fully covered by water. Cook the tri-tip for 6 hours.


About 10 minutes before the sous vide process is complete, prepare an ice water bath in a large bowl or container. The bath should be cold enough to quickly chill the tri-tip and stop the cooking process.


After 6 hours, remove the tri-tip from the water bath. Immediately submerge the sealed tri-tip in the ice water bath to cool it down and stop the cooking process. Allow it to chill for 20 minutes and add more ice if needed.


Once cooled, remove the tri-tip from the ice water bath. You can either proceed to the searing step or refrigerate the tri-tip for up to 7 days until you’re ready to finish it on the grill.


When ready to sear, set up your charcoal grill for high, direct heat. Allow the grill to get very hot, with the coals glowing red and covered with white ash. You want the grill grates to be hot enough to create a good sear.


While the grill is heating, remove the tri-tip from the bag and pat it dry with paper towels. Generously coat all sides of the tri-tip with your preferred BBQ rub, pressing it into the meat to create a thick, flavorful crust.


Place the tri-tip directly over the hot coals. Sear each side for about 2 – 4 minutes, or until a deep, caramelized crust forms. Use tongs to turn the tri-tip, ensuring all sides are evenly seared.


Once the tri-tip is seared to your liking, remove it from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the tri-tip against the grain into thin slices.

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Pellet Smoked Wagyu Beef Cheese Balls

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Pellet Smoked Wagyu Beef Cheese Balls

Get ready to indulge in a culinary delight with our Pellet Smoked Wagyu Beef Cheese Balls, a savory treat that combines the luxurious richness of Wagyu beef with the creamy, melty goodness of cheddar cheese. This recipe takes a simple concept—meat and cheese—and transforms it into a gourmet experience that’s perfect for any occasion.

The foundation of this recipe is premium ground Wagyu beef, known for its exceptional marbling and rich flavor. Seasoned simply with salt, pepper, and garlic, the beef is elevated to new heights, allowing its natural flavors to shine through. Each portion of this seasoned Wagyu beef is carefully wrapped around a square of sharp cheddar cheese, forming a tantalizing meatball with a cheesy surprise at its core.

But the magic truly happens when these Wagyu beef cheese balls meet the pellet smoker. Slowly smoked for two hours, they absorb the gentle, smoky essence of the hickory pellets, enhancing the beef’s natural richness and adding a layer of complexity to the flavor profile. The low-and-slow smoking process ensures that the meatballs remain juicy and tender, while the cheddar cheese inside melts to gooey perfection.

Whether you’re hosting a party, enjoying a family dinner, or simply craving a decadent snack, our Pellet Smoked Wagyu Beef Cheese Balls are sure to impress. They embody the perfect balance of high-quality ingredients and meticulous preparation, delivering a dish that’s both luxurious and comforting.

Ingredients

  • 1 pound ground wagyu beef
  • 4 oz (half of 8 oz block) cheddar cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
  • ¼ tsp onion powder
  • ½ tsp Worcestershire sauce

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Directions

In a medium sized mixing bowl, combine the ground beef and seasonings together.


Use a knife and slice the 8 oz cheese block in half creating two 4 oz blocks. Slice one of the halves into thirds, then slice each third strip into three equal squares giving you nine equal sized cubes.


Place some meat mixture in your hand and use enough to cover the palm of your hand. If you are Shaquille O’Neal or have rather large hands, use half or your best judgement. Place one of the cheese squares in the center of the meat, then wrap the meat around the cheese cube and then roll it around using both hands forming a meatball. Repeat this step for the remaining meat and cheese to produce 9 total cheese meatballs. You can now store these meatballs in the refrigerator overnight or cook them right away.


To cook, preheat your pellet smoker at 190 F using a mesquite, cherry, and oak pellet blend. Pellet blends work best for this recipe because you don’t want to overpower the meat with too strong of a smoke flavor.


If you have a cooling rack, place the meatballs on the rack then place this on the smoker and cook for 1 1/2 – 2 hours. Some cheese may run out but there will be plenty left in the meatball. After cooking, allow them to cool for at least 5 minutes as the cheese will be too hot to eat.

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Tacos Carne Asada

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Tacos Carne Asada

Get ready to fiesta like there’s no mañana with our mouthwatering Tacos Carne Asada, a celebration of flavor, fire, and fiesta perfect for Cinco de Mayo and beyond! This festive dish pays homage to the vibrant culinary traditions of Mexico, combining succulent grilled flank steak marinated in zesty lime and orange juice with a tantalizing blend of jalapeño, cilantro, and garlic.

These tacos are a celebration of texture and taste, with each element carefully curated to create a symphony of flavors. Topped with diced white onion for a crisp bite, fresh cilantro for a burst of brightness, and crumbled cotija cheese for a creamy finish, every bite is a party on your palate.

As you gather with friends and family to celebrate Cinco de Mayo, our Tacos Carne Asada are sure to steal the show and ignite your taste buds with the spirit of Mexico. So fire up the grill, grab your favorite cold beverage, and get ready to savor the festive flavors of Cinco de Mayo with our irresistible Tacos Carne Asada.

Marinade

  • 1 lime juiced
  • 1 orange juiced
  • 1 jalapeño pepper
  • 4 garlic cloves
  • 1/2 cup cilantro
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons white vinegar

Tacos

  • 2 – 3 lb flank steak
  • 10 oz cotija cheese
  • 1 white onion
  • 1 avocado
  • 30 corn tortilla shells

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Directions

First, peel and rough cut 4 cloves of garlic and add them to a blender.


Next, squeeze the juice from one orange and one lime into the blender


Next, wash and pick 1 1/2 cups of cilantro leaves. Put 1/2 cup into the blender, then hand chop the remaining 1 cup of cilantro for toppings and place that in a container for the refrigerator.


Next, slice a jalapeño pepper and add it to the blender. Add the salt, pepper, and vinegar. Blend on high for 30 seconds then bring to a low for 1 minute.

Pour the marinade from the blender over the flank steak in a container or a gallon zip seal bag. Coat the steak with marinade on all sides then place it in the refridgerator for at least 12 hours but not over 24 hours.


For taco toppings, peel and dice a white onion and add it to a container for storage. Dice a white cheese such as cojita and store in the refrigerator.


Preheat your gas grill or fire up your charcoal and setup a cool zone for indirect cooking. So for gas grills turn off a burner on one side leaving the other on. For charcoal stack the coal on one side of the grill. Next place the flank steak on the hot zone with the fire and cook for 1 – 2 minutes per side with the lid open. Next move the steak to the cool zone and close the lid. Cook for about 10 minutes then finish the steak over the hot zone. Flip after 1 – 2 minutes to build a nice sear on both sides. Cook until the center reaches 135 F then remove and rest for 5 minutes.


Next, add tortillas on the hot zone for 1 – 2 minutes each side and then remove. While heating up the tortillas, chop the steak into small chunks. When the tortillas are done, assemble the tacos by placing 2 shells partially overlapped. Add the chopped steak, onion, cilantro, queso, and avocado. Squeeze a lime over the taco and enjoy!

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Dutch Oven Guinness Corned Beef

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Dutch Oven Guinness Corned Beef

Prepare to tantalize your taste buds with a hearty and flavorful feast that’s sure to become a new St. Patrick’s Day tradition in your home – Dutch Oven Guinness Corned Beef and Cabbage. This recipe is a celebration of Irish heritage and culinary excellence, bringing together tender corned beef, vibrant cabbage, and earthy root vegetables in a rich and aromatic braising liquid made with the iconic Guinness stout.

As the aroma of this savory masterpiece fills your kitchen, you’ll be transported to the rolling hills of Ireland, where the Guinness flows and the flavors of tradition abound. Picture succulent corned beef, delicately spiced and bathed in a braising liquid that’s equal parts robust and comforting, thanks to the marriage of Guinness stout, beef broth, and Worcestershire sauce. This dish is a symphony of textures and flavors, with carrots, cabbage, onions, and red potatoes joining the corned beef in the Dutch oven, creating a medley of colors and tastes that will delight your senses and warm your soul.

So, whether you’re celebrating St. Patrick’s Day or simply seeking a comforting meal to share with loved ones, our Dutch Oven Guinness Corned Beef and Cabbage is the perfect choice. It’s a dish that’s steeped in tradition, yet elevated to new heights with the rich, bold flavors of Guinness stout.

Ingredients

  • 3 – 4 lbs corned beef
  • 1 tsp olive oil
  • 14.5 oz beef broth
  • 1/2 bottle Guinness stout
  • 1 tbs Worcestershire
  • 2.5 lbs red potatoes
  • 12 oz carrots
  • 1 head cabbage
  • 1 yellow onion

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Directions

Remove the corned beef from the packaging and wash off any pink slime. Dry the beef down with paper towels on all sides to remove excess moisture.


Peel and slice the carrots into 1 inch chunks. Peel the yellow onion and cut it in half, then rainbow cut 8 slices from each half. Cut the red potatoes in half then cut each half into three chunks.


Preheat the oven to 350 F and heat the dutch oven on medium high heat with 1 teaspoon of olive oil. Once the Dutch oven is heated, add the corned beef and brown on all sides for 4 – 5 minutes each side. Set the corned beef aside and slowly add the beef broth. Use a wooden spoon to scrape up any fond or browned bits from the bottom of the Dutch oven.


Add the beer and Worcestershire to the Dutch oven. Place the corned beef into the center of the Dutch oven then surround it with carrots and onion. Next, place the potatoes around the wall of the Dutch oven trying not to cover the corned beef. Sprinkle some of the seasoning packet on the potatoes and corned beef, then place the lid on the Dutch oven and bake it in the oven for 1 hour.


Cut the cabbage into 4 quarters and remove the core stem. Remove the Dutch oven and add the cabbage on top of the potatoes. Sprinkle in more of the spice packet, then cover with the lid and put it in the oven for 1 more hour.


Next remove the Dutch oven and using tongs, flip the corned beef and the cabbage. Put the lid back on and cook for 30 minutes.


Next remove the Dutch oven and also remove the corned beef and set it on a cutting board to rest. Place the Dutch oven on a medium heat burner with the lid partially open for 15 minutes. This will reduce the liquid and make it more flavorful.


If you want to thicken up the liquid, push aside the veggies from the wall of the Dutch oven and add ¼ teaspoon of cornstarch. Then use an immersion blender for a half minute to create a thicker consistency.


After 5 minutes of resting, slice the corned beef against the grain. Place the sliced corned beef on top of the veggies in the Dutch oven and serve.

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