Smoked Pulled Beef Chuck Cheese-steaks

When you think of slow smoked beef I bet you think of brisket but beef chuck is equally delicious when cooked low and slow. This slow smoked beef chuck with peppers, onions and mushrooms piled high on a hoagie roll and served with homemade horseradish sauce will be a hit at your next tailgate party!

Smoked beef chuck cheesesteak sandwiches

Smoked beef chuck cheese-steak sandwiches.


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NYC Steakhouse Fatty

There’s nothing as indulgent or satisfying as a dinner at an old school New York City steakhouse like Smith & Wollensky or Peter Luger. This fatty captures all the flavors – prime sirloin, blue cheese, bacon, mushrooms and crispy onion straws.

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NYC Steakhouse Fatty served with warm Lea & Perrins steak sauce.


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Lotta Bull BBQ – Product review

4 time American Royal champions Mike and Debbie Davis – aka Lotta Bull BBQ – taught their “Tell ALL” competition class at BBQ Pit Stop recently. It was a no nonsense BBQ class  that helped us all to up our game.

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Mike and Debbie scored a perfect 180 in brisket at the Jack.


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Smoked Prime Rib with Ninnie’s Peppercorn Cream Sauce

With this recipe you’ll be able to serve steakhouse quality prime rib at your next holiday or celebration dinner. The outside is crispy and crackles with flavor from the smoke, rosemary and seasonings. The inside is pink and juicy. Your family and guests will love it! The pepper cream sauce comes from my friend Jordan’s grandmother and is a family recipe they were willing to share.

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Smoked prime rib with peppercorn cream sauce.

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Scrumptious Smoked Tri-Tip Steak/Roast

Are you tri-curious? This often overlooked cut of meat is not only relatively inexpensive, but also very flavorful. Easily recognized by its triangular shape – it’s lean, tender and boneless. You’ll see it referred to as tri-tip steak, triangle roast or tri-tip roast but it’s all the same cut.

I used the reverse sear method for these tri-tips and my Yoder YS480 is the perfect smoker for that technique – I’ll show you why later in the blog. I loaded it up with oak pellets – my favorite wood for smoking beef – and set the temperature for 250*. BBQr’s Delight pellets are my favorite.

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Mom Comfort Foods BBQ Style

This week I smoked all 3 dishes in my Marshall from The Good One Smokers. The Good One also makes lump charcoal which is my go to fuel but the store ran out this week so I decided to try the hickory/oak lump charcoal from Big Green Egg. I was pleasantly surprised at how steadily and consistently it burned. The Marshall is a well-designed smoker that makes it easy to reach cooking temps and hold them with little adjustment so the Big Green Egg charcoal worked well with it.

I recently tried Three Little Pigs” Kansas City Sweet sauce and it’s one of my new favorites so I used it in both the meatloaf and stuffed cabbage recipes. I find many KC style sauces too sweet for my tastes which tend towards vinegar or mustard based sauces. This one had a nice tanginess to it that kept it from being overly sweet. It’ also has a nice chunky consistency which reminded of Sensuous Slathering Sauce from Dinosaur BBQ-another favorite I’ve used for years.

All of these products are available at both BBQ Pit Stop locations in Lehi and Layton. Good_One
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Umami Asian Beef Short Ribs

Umami is a loanword from the Japanese (うま味) meaning “pleasant savory taste” and my fusion Asian recipe for beef short ribs has it in abundance. After slow cooking in a savory broth for several hours the ribs are finished over a hot fire and glazed with an Asian inspired BBQ sauce. This recipe works equally well with pork country style “ribs”.

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Southwestern Stuffed Beef Tenderloin with Chipotle Sauce

This beef tenderloin is stuffed with freshly roasted poblanos and onions, provolone cheese and chipotles before being smoked with charcoal and oak and finished over an open fire. I based this on one of Steven Raichlen’s recipes and adapted it for my Marshall Smoker from The Good One.

 

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