Smoked Buffalo Trace Tri Tip

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


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!





Loaded Skirt Steak Nachos

Loaded Skirt Steak Nachos

Super Bowl 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


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!





Coffee Chipotle Steaks

Coffee Chipotle Steaks

It’s time to step up your steak game with easy and serious flavor! This recipe is surprisingly delicious and you get to make your own steak rub!

Ingredients

  • 1 tablespoon espresso
  • 2 teaspoons chipotle powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 2 ribeye or NY strip steaks
  • 1 package large asparagus


In a small mixing bowl, combine espresso, chipotle powder, smoked paprika, kosher salt, pepper, and brown sugar. Mix the ingredients together for about 1 minute until thoroughly combined. Next lightly coat the full surface of the steaks in olive oil. This will help the rub to stick to the steaks. Next, completely cover all sides of each steak with the rub. It’s a good idea to coat the steaks heavily with the rub, more is better! For this recipe, large asparagus makes an excellent side dish. To prepare these, lightly coat them first in olive oil, then sprinkle with salt and pepper. Next, preheat your grill to 500F and if you have wood chips, use mesquite or Jack Daniels oak barrel chips. Once your grill reaches temperature, add the asparagus to the grill. Large asparagus is thick and takes some time to cook so give them a 5 minute head start. Next add your steaks to the grill cooking at 7 to 10 minutes per side. When the steaks reach your desired finished temperature, pull from the grill and enjoy!





Swedican Meatballs

Swedican Meatballs

Here it is, the original Swedican meatball recipe! Passed down through the generations, the great people of Swedica combined their Swedish meatballs with Mexican jalapeƱo and chipotle peppers. This meatball recipe will easily surpass any snap together furniture store meal.

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 egg
  • 1 white onion
  • 2 jalapeno peppers
  • 2 cloves garlic
  • 2 slices of bread
  • 3 cups beef broth
  • 6 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup flour
  • 1/2 cup half and half
  • 1/2 cup heavy whipping cream


First, dice up a whole white onion and saute in a pan with 1 tablespoon of butter and a pinch of salt. Next, remove the crust from 2 slices of day old bread bread, and soak it in half and half for 10 minutes. When the onions are translucent, remove them from heat and let them cool. Next, remove the seeds and chop up 1 jalapeno pepper. Then peel and mince 2 cloves of garlic. Using your hands, shred the bread and pour out excess milk. Add the onions, egg, meats, seasonings, chopped garlic and jalapeno. Hand mix the contents of the bowl. Next, remove the seeds from another jalapeno pepper and cut into slices. Melt 2 tablespoons of butter in saute pan, then saute the jalapeno slices for 2 to 4 minutes. Once they start to brown, remove the jalapenos from pan and set them aside. Next preheat your oven to 250 degrees. Next, form meatballs by rolling meat into small balls. Make enough meatballs to fill the frying pan, then continue to make more. Cook the meatballs 8 minutes then flip to the other side. After another 8 minutes, brown them on all sides in the pan. As the meatballs finish cooking, transfer them from the pan to a cookie sheet. After cooking all meatballs, place the cookie sheet of meatballs into the oven for at least 10 minutes. Add more butter to the frying pan iff needed and set the heat to low. Add flour and whisk until brown about 2 minutes. Slowly add beef broth, then the heavy whipping cream. Salt and pepper to taste. Add jalapeno slices and meatballs then let simmer for 5 minutes. Serve with mashed potatoes and smother everything with gravy!