Category: Beef

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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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London Broil

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London Broil

This is a dish that transforms a humble cut of beef into a symphony of bold flavors and succulent tenderness. This recipe isn’t just about cooking; it’s a celebration of the artistry of marination, where a vibrant blend of ingredients elevates the London Broil to new heights.

Imagine a marinade that’s a tapestry of flavors, a dance of the savory and the aromatic. olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar create the foundation, infusing the meat with a melody of richness and depth. Garlic cloves bring their pungent aroma, while Italian seasoning, Dijon mustard, and a hint of cayenne pepper add layers of complexity that will tantalize your taste buds.

But it doesn’t stop there. Picture the London Broil bathed in this flavorful elixir, soaking up the goodness of the marinade, ready to be transformed in the oven. The marriage of black pepper, salt, and onion powder adds the perfect balance, ensuring each bite is a harmonious blend of savory, salty, and aromatic.

So, whether you’re hosting a gathering or seeking to turn a weeknight dinner into a special occasion, our marinated London broil is the answer. It’s more than a recipe; it’s a culinary adventure that transforms a simple cut of meat into a masterpiece of flavor.

Ingredients

  • 1 ½ – 2 pounds London broil top round
  • ¼ cup olive oil
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 minced garlic cloves
  • 1 tablespoon dry Italian seasoning
  • 1 teaspoon dijon mustard
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper

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Directions

In a small bowl, combine the marinade ingredients and whisk it together. If you have an immersion blender, use this instead of a whisk to better combine the marinade ingredients together.


Next use a fork or jaccard meat tenderizer to perforate the top round meat. This will help to tenderize the meat and allow for the marinade to penetrate into the meat.


Next, place the top round into a large zip seal bag or container then pour the marinade over the meat. Place the bag or container in the refrigerator and marinate it overnight.


On the next day remove the top round from the refrigerator and place it on the counter top for 30 minutes to bring it to near room temperature. Preheat the broiler to high heat or 500F and place the roast into a roasting pan or a 12 inch cast iron skillet. Broil it for 5 minutes then flip it over. If you have a thermometer, place it in and broil for another 3 – 5 minutes or until the thermometer registers 135 F.

Remove the pan and allow the beef to cool for 5 minutes. Slice the meat against the grain and enjoy.

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Pellet Smoked Prime Rib

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Pellet Smoked Prime Rib

In this recipe, we’re diving into the world of sumptuous flavors and savory indulgence with our Pellet Smoked Standing Rib Roast. This 7-pound marvel, featuring three glorious rib bones, is about to take center stage in a masterful symphony of smoke, fire, and seasoning.

As we fire up the smoker, this rib roast will undergo a transformation that’s nothing short of spectacular. Over the course of four tantalizing hours, it will absorb the smoky essence from the gentle, controlled heat of the pellet smoker, infusing it with a depth of flavor that’s simply unmatched.

But the magic doesn’t end there. A bold and aromatic rub, crafted from a blend of salt, pepper, dry rosemary, thyme, garlic powder, onion powder, mustard powder, and paprika, will enrobe this beautiful cut of meat. This ensemble of seasonings will work in perfect harmony, setting the stage for a taste experience that’s rich, fragrant, and utterly delicious.

After its slow dance with the smoker, we’ll crank up the experience even further. The reverse sear over the fiery heat of the BBQ grill will put the final touches on this culinary masterpiece. The intense heat will create a beautiful crust, encapsulating all the juicy tenderness within, and imparting a delightful char that’s the epitome of flavor.

The Pellet Smoked Standing Rib Roast isn’t just a dish; it’s an experience. Whether you’re planning a festive gathering, a holiday feast, or simply seeking to create a culinary delight that will leave a lasting impression, this roast is your ticket to an unforgettable dining experience.

Ingredients

  • 6 – 7 pound standing rib roast
  • 3 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp sage powder
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 cup worcestershire sauce

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Directions

First, use a chef’s knife and remove the rib bones by cutting along the bones to separate them from the roast. Keep the bone plate in one piece so they can be tied back in place after applying rub on all sides of the roast and rib plate.


Next, 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 keep it on the cooling rack. Prepare the dry rub by combining all the spices and seasonings listed. Apply a thin layer of Worcestershire sauce on all sides of the roast and the detached rib plate. Generously apply the dry rub on all sides of the roast and rib plate.


Place the roast back on top of the rib bone plate. Using butcher twine, tie the rib plate back in place with a loop between each rib bone. The rib plate will act as a heat shield while the roast is on the smoker. This will help roast cook more evenly and they can be quickly detached for the reverse sear step.


Preheat your smoker to 220 F using lighter blended pellets such as competition blend. When the smoker reaches temp, place the rib roast bone side down in the center of the smoker, on the bottom rack. Insert a temperature probe directly into the center of the roast. Set the temperature alarm to 125 F. Smoke for roughly 4 hours until the temp alarm triggers or the roast center reaches 125 F.


Remove the roast from the smoker and loosely cover it with aluminim foil. Allow it to rest for 30 minutes so that the juices settle in the roast and it’s temperature lowers. While the roast is resting, preheat your grill with the burners on high or for charcoal, light one starter chimney of charcoal or lump.


Cut the twine and remove the rib plate from the roast. Sear it for 3 – 5 minutes per side on all sides. Do not close the grill lid and do not walk away. Judge the sear doneness by color and if you need to sear one or more sides longer do so to your desired doneness. Place the rib plate on the grill and cook it 3 – 5 minutes per side. After searing, let the roast rest 5 – 10 minutes then slice and serve. Slice between the rib bones to separate them and enjoy them along with delicious slices of prime rib.

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