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Grilling Recipes

Mad Scientist BBQ Spare Ribs v2.0

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Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.

EggHead Forum

By: dstearn
Title: Mad Scientist BBQ Spare Ribs v2.0
Sourced From: eggheadforum.com/discussion/1227749/mad-scientist-bbq-spare-ribs-v2-0
Published Date: 04/26/21

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Grilling Recipes

Hot Link Stuffed Tri-tip

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I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.

The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.

Insert about a teaspoon of butter in the entryway..

Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.

I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.

Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.

Please see my article on wet brining vs. dry brining for an in-depth look at this subject.

I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)

Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.

Here it is after 10 hours.. ready to go in the smoker.

Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.

Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.

I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.

Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.

If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.

On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.

Watch the meat carefully and turn as required to sear evenly.

Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.

Just beautiful!!

All sliced up!

Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!

Beef,Newsletter Archive,2021,Sausage,Tri-tip

By: Jeff Phillips
Title: Hot Link Stuffed Tri-tip
Sourced From: www.smoking-meat.com/april-29-2021-hot-link-stuffed-tri-tip
Published Date: 04/29/21

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Grilling Recipes

Camping Make-Ahead Breakfast Burritos

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1 hr 20 mins | Yield 10 | September 5, 2020 | Updated: September 5, 2020 by Kita
Camping Make-Ahead Breakfast Burritos
This post may contain affiliate links. Please read my disclosure policy

Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab and go breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!

This post was sponsored by the Idaho Potato Commission. All thoughts and opinions are my own.

I'm not sure if it's the mountain air or sleeping in a tent, but camping makes me hungry! Luckily, the whole crew can fuel up with my favorite make ahead breakfast burritos.

I love making these in big batches because they are perfect to freeze and pack for camping trips. Plus, they are huge. No one complains about being hungry til supper and for me, when camping, the fewer dishes the better.

Oh, and if you really want to stretch your dollar, you can use up leftovers as the meaty fillings! Pretty much my MO in all my camping recipes.

Tips for Making Burritos Ahead of Time

For quick success when making burritos it's important to cook and prep all of your fillings ahead of time. Once you start filling and rolling, you don't want to stop because you forgot an ingredient.

Have all the fillings prepped and a large clean work surface to lay out all of the burritos on and fill in one swoop, like an assembly line. Then you can wrap and store them, making quick work for this recipe and even easier reheating later.

How to keep them from getting soggy

When prepping the burritos for freezing there are a few handy tricks to avoiding anything from getting soft over time.

Cook and cool everything completely before filling. This prevents steam from the hot foods creating moisture that would otherwise get trapped in. Don't add salsas, or sauces, or pretty much anything that comes with a liquid or oil base. Because, over time, that will make things soggy. Don't use fruits or veggies that will soften and release liquid. Like avocados. They just get mushy. Or tomato slices…. you get where I am going with this. Wrap and store well. Any freezer burn, ice crystals, or thaw and freeze is never good when it comes to keeping a good texture in foods. Freezing homemade burritos

Once you have prepped these burritos, tightly wrap them in parchment paper and store them in a resealable bag, with as much air removed as possible.

You can freeze burritos for up to 3 months. But if I am going to keep them that long, I also wrap them in foil to prevent ice crystals forming on them (which is another tip to prevent soggy burritos).

How to cook burritos on the campfire

When you are ready to reheat the burritos at camp, make sure you have a low and even fire going. A blazing fire looks pretty but Smokey the bear doesn't think that's safe, and nor does it create an ideal cooking environment.

Remove them from the baggie and parchment paper. (If you are at home, reheating these in the microwave, parchment paper is no big thing, but at a campfire, it's not the best way to re-heat anything that you don't want to catch on fire).

Rewrap the burritos tightly in aluminum foil before tossing them over the coals. You can toss the burritos right onto the side of the embers, if you have built an offset fire, making sure to rotate them for even cooking. Or place them on a grilling grate above the fire.

Just have someone standing by to rotate them every so often so the heat is hitting all the spots evenly. No one likes that random cold bite of burrito. No one.

Pro tip: If you don't have frozen tots on hand, use up leftovers as the potato filling – like these cast iron fries that are amazing as burrito filling.

Make-Ahead Breakfast Burritos

This make-ahead recipe has everything set to cook over the campfire with hearty potato and egg filled burritos that are going to fuel you through any hike and all day long.

Course: Breakfast
Cuisine: American, Camping, Fusion

Prep Time45 mins
Cook Time30 mins
Resting Time5 mins
Total Time1 hr 20 mins

Servings: 10

InstructionsCook the Crispy Tots:Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.
Arrange the potato tots on a baking sheet in a single layer.
Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.
When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.
Scramble the Eggs:Whisk the eggs in a large bowl.
Preheat a large non-stick skillet over medium-high heat.
Pour the eggs in and allow curds to form.
Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Toast the Poblano Pepper:Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
Place the peppers in foil and wrap.
Allow the peppers to sit for 5 minutes until cool.
By now, the skin will have softened and you can peel it off of the peppers, discarding it.
Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.
Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
Add the chopped poblano peppers.
Remove from heat and allow to cool completely.
Assemble the Burritos:On a large clean work surface, arrange all of the tortillas out.
Place 2 slices of cheese down the center of each.
Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.
Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:Tightly wrap each burrito in parchment paper.
Then wrap each burrito in an additional layer of heavy-duty aluminum foil.
Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month.
Date the bag with a permanent marker for later use.
Place in the freezer until ready to use.
Cook the Burritos:When ready to cook, preheat your grill or campfire for indirect heat. See note.
Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
Grill the burritos for about 30-35 minutes.
Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.

NotesThis recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
When cooking outside, the elements will be a factor for if the burritos need to heat longer before being enjoyed.
Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.

Nutrition

Nutrition Facts

Make-Ahead Breakfast Burritos

Amount Per Serving (1 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

breakfast,Campfire Cooking,Camping Foil Recipes,GC Original,Grilling,Pork,SP

By: Kita
Title: Camping Make-Ahead Breakfast Burritos
Sourced From: girlcarnivore.com/camping-make-ahead-breakfast-burritos/
Published Date: 09/05/20

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Grilling Recipes

Eight Delectable Side Dishes For Grilled Steak

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When the pandemic-sponsored dust settles, I truly hope America’s archetypical steakhouses, those beloved palaces of gluttony, will be left standing. I would truly miss New York City’s clubby Delmonico’s, the oldest restaurant in the country. The Palm (multiple locations), with its cartoonish portraits (painted directly on the walls) of celebrities and politicians. The Cut in Los Angeles. Gibson’s Bar and Steakhouse in Chicago, where the martinis are as memorable as the Prime Angus. And all the unassuming family-owned steakhouses in the Heartland with their signature steaks, salad bars, and chatty waitstaffs.

I wouldn’t just miss the steaks, always cooked to sanguine perfection. I’d miss the cocktails, the appetizers and side dishes, the rich desserts—professionally-rendered Manhattans (preferably with Luxardo cherries), deftly dressed Caesar or wedge salads, tiered towers of iced shellfish, loaded baked potatoes, decadent bowls of creamed spinach, sautéed mushrooms, New York-style cheesecake.

But, just as you can cook spectacular steaks on your grill—especially now since Prime meats are often available online—you can replicate some of steakhouses’ most popular accompaniments at home, too. Here are some of our nominees.

Smoky Manhattan: As our friend Dave Stolte says, “A properly made Manhattan is truly a thing of beauty, capturing balance, excitement, and depth in four quick sips while priming your appetite for the evening ahead.” (Dave is the author of the just-released Home Bar Basics. Find more of his inspired grilled and smoked cocktails here.

Smoke-Roasted Oysters and Clams: Bacon, butter, jalapenos, and white wine combine to seduce even people who don’t think they like oysters and clams. Alternatively, serve a grilled shrimp cocktail.

Grilled Caesar Salad: Steven claims a Caesar salad was one of the first recipes he ever learned to make, and his expertise shines through in this recipe, first published in BBQ USA. Romaine lettuce is exposed to live fire just long enough to give it a hauntingly good smoke flavor while leaving it raw and crisp. It’s been a favorite at Barbecue University for years.

Grilled Breadsticks: Serve with the Caesar Salad above, but be sure to make extra as these batons of grilled bread are sure to be a hit.

Anchovy Cream: In the spirit of American steakhouses, long known for their heavy handedness with cream and butter, comes this umami-rich flavor bomb. Drizzle it over your steak (Steven recommends dry-brined rib-eyes) for a truly transcendent experience. Think you don’t like anchovies? We beg you—just try this recipe.

Hasselback Potatoes: Steakhouse potatoes are often large enough to challenge the passing skills of Tom Brady or Patrick Mahomes. Hasselbacks, named for the Swedish hotel and restaurant where they were invented, can be—if you want—smaller, but just as sexy. A series of parallel cuts are made through the side of the potato before smoke-roasting with butter and Parm. The outside of the potato is crusty while the inside is creamy. You’ll make these again and again.

Roasted Red Pepper Salad with Feta, Capers, and Pine Nuts: Even if you served a Caesar salad (see above) as one of the first courses in a steakhouse-style meal, this combination looks absolutely stunning on the plate. Especially if your garden, farmers’ market, or supermarket yields an array of colorful bell peppers. Steven first discovered it in Italy, where it’s called“Peperoni ai Ferri con Capperi e Pinoli.”

Smoked Cheesecake with Burnt Sugar Cream Sauce: This swoon-worthy dessert was the crown jewel in a sumptuous dinner we put together on the set of Project Smoke several years ago to celebrate Steven’s March birthday. Cheesecake is usually bake din a pan of simmering water, which cooks the filling while preventing it from cracking or curdling. In other words, low, slow, and moist. So naturally, we baked it in a smoker. The smoke gives the cheesecake an intriguing flavor—familiar, yet exotic.

The post Eight Delectable Side Dishes For Grilled Steak appeared first on Barbecuebible.com.

Barbecue University™,Beef,Recipes,Recipes & Techniques,beef,recipes,side dish,steak

By: Molly Kay
Title: Eight Delectable Side Dishes For Grilled Steak
Sourced From: barbecuebible.com/2021/02/19/eight-dishes-grilled-steak/
Published Date: 02/19/21

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