1414 smoked beef Recipes

thick cut bacon finely chopped, onion finely chopped, garlic minced, lean chuck roast cut in small pieces, flour, chili powder, ground cumin, smoked spanish paprika, cayenne pepper, garlic powder, salt and pepper, crushed fire roasted tomatoes, tomato sauce, shiner bock beer, worcestershire

wood chips, vertically sliced yellow onion, garlic cloves, chopped fresh or 1/2 tsp dried thyme, tomato paste, freshly ground black pepper, dry sherry, less-sodium beef broth, french bread baguette, toasted, shredded gruyere cheese

yukon gold potatoes , substituting fingerlings, can us both, olive oil , more if needed, bacon , cooked in skillet until crisp, vidalia onion, diced, butter, olive oil, sugar, salt, red wine vinegar, beef broth, olive oil, dijon mustard, dry mustard, cayenne pepper, ground celery seed, salt, pepper, plain yogurt, prepared white horseradish, red wine vinegar, olive oil, salt, pepper, celery, chopped, green onion, chopped, watercress leaf (optional)

beef brisket, trimmed, dark brown sugar, chili powder, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, ground cumin, mesquite wood chips, barbecue sauce, vegetable oil, chopped yellow onions, chopped garlic, ketchup, dark brown sugar, syrup, apple cider vinegar, yellow mustard, worcestershire sauce, hot red pepper sauce, southwest texas seasoning , recipe follows, red pepper flakes, or more to taste, southwest texas seasoning, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

beef brisket (trimmed ), lemon juice, lemon pepper, dried oregano, celery salt, garlic salt, seasoning salt, lemon juice, worcestershire sauce

smoked beef sausage, sliced 1/4-inch thick, fresh breadcrumbs, salt & pepper, water, evaporated milk, elbow macaroni (uncooked , 12oz), hot sauce, cornstarch, sharp cheddar cheese, shredded -12oz, monterey jack cheese, shredded -8oz

black turtle beans, brazilian dried beef or 1/2 lb beef jerky, ham hock, pork ribs, smoked chorizo sausage or 1 lb other smoked sausage, spicy, beef sirloin or 1 lb smoked pork loin, slab smoked bacon, smoked pig (optional) or 1/2 lb beef tongue (optional), vegetable oil, onions, finely chopped, garlic cloves, mashed, parsley, chopped, cumin, bay leaf, salt and pepper, to taste

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

chicken breasts , deboned, pounded flat (individual portions, not a whole breast), roasted red peppers (i got mine from a jar), smoked pastrami (or smoked turkey) or 4 slices other smoked beef (or smoked turkey), salt , to taste, fresh ground black pepper , to taste, sweet paprika , to taste, oil , for the baking pan

skirt steak, garlic clove, chopped, cumin, chopped fresh cilantro, worcestershire sauce, soy sauce, liquid smoke

smoked beef sausage, diced or 1 lb bacon, crumbled (try homemade fresh bacon bits for easy bacon bits) or 1 lb breakfast sausage, browned, eggs, scrambled, potatoes, peeled and diced, onion, diced, bell pepper, diced, salt, black pepper, garlic powder, flour tortillas, green chili sauce (canned green enchilada sauce works well if you don tsp wish to make green chili), shredded cheese

cherry or mesquite wood chips (soaked in water 30 minutes), portobello mushrooms (destemmed, de-gilled, and brushed clean of dirt), cremini mushrooms (destemmed and brushed clean of dirt), olive oil, salt and freshly ground black pepper, red onion finely diced, jalapeno finely diced, chopped scallion, chopped epazote, mexican oregano, orange, juiced, lime, juiced, extra-virgin olive oil, suggestions : on a tostada sprinkled with cotija cheese or grilled with beef on skewers

beef brisket, trimmed, dark brown sugar, chili powder, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, ground cumin, mesquite wood chips, barbecue sauce , recipe follows, vegetable oil, chopped yellow onions, chopped garlic, ketchup, dark brown sugar, syrup, apple cider vinegar, yellow mustard, worcestershire sauce, hot red pepper sauce, essence , recipe follows, red pepper flakes, or more to taste, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

rib prime rib roast (6 to 8 lb), untrimmed, bobby flay s spice rub for pork and beef, recipe follows, kosher salt, canola oil, garlic, chopped, shallots, chopped, tomatoes, chopped, dry red wine, ketchup, golden raisins, molasses, brown sugar, heaping tbsp horseradish, heaping tbsp dijon mustard, worcestershire sauce, cayenne powder, ground allspice, kosher salt and freshly ground black pepper, splash red wine vinegar, special equipment : hickory wood chips, soaked in cold water for 2 hours, ancho chile powder, ground coriander, dry mustard, spanish paprika, freshly ground black pepper, kosher salt, chile de arbol powder, ground cumin, dried oregano

canola oil, for searing, turkey legs, (if you want 2 legs per serving, add 6 more legs), chopped fresh garlic, diced onion, diced carrots, diced celery, tomato paste, all-purpose flour, red wine, beef broth, bay leaves, chopped rosemary leaves, chopped parsley leaves, salt and freshly ground black pepper, unsalted butter, white onion, small diced, ears corn, shucked, heavy cream, salt and freshly ground black pepper

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

chopped fresh cilantro, loosely packed, garlic, minced, worcestershire sauce, egg, beaten, smoked paprika, cumin, onion powder, salt and freshly cracked black pepper, ground beef, mayonnaise, smoked paprika, garlic, chopped, chipotle chiles in adobo, lime juice, salt and freshly cracked black pepper, kaiser rolls or hamburger bun, grilled, colby-monterey jack cheese or cheddar cheese slice, apple smoked bacon, cooked, red onion, jalapeno, pickle, lettuce