BBQ Brisket

 

Ingredients

SPG Rub

• 1 cup kosher salt
• 1 cup coarsely ground black pepper
• 1/2 cup granulated garlic

Smoked brisket 

• 12-15 pounds beef brisket, minimally trimmed
• Yellow mustard, for coating

Steps

SPG Rub

1. Combine the kosher salt, black pepper, and granulated garlic in a container. Mix until evenly distributed.
2. Store in an airtight container at room temperature

Smoked Brisket

Preheat the smoker to 250°F, using charcoal and wood to maintain steady, even heat. Post oak provides a clean base smoke: pecan adds mild sweetness.

1. Pat the brisket dry with paper towels.
2. Lightly coat the brisket with yellow mustard to act as a binder.
3. Season very aggressively on all sides with the SPG rub, pressing it in gently to ensure full coverage.
4. Allow any newly added wood to burn cleanly for 5-10 minutes before placing the brisket in the smoker.
5. Place the brisket in the smoker with the thicker, fattier side facing the firebox.
6. Smoke undisturbed for 3 1/2-4 hours, maintaining consistent temperature.
   Avoid opening the smoker early; heat and smoke stability are critical.
7. Continue smoking until the brisket develops a well-set bark, about 6-8 hours total.
8. Lay out butcher paper and wrap the brisket tightly, then return it to the smoker.
9. Increase the smoker temperature to 265°F and continue cooking until dane
10. Begin checking for doneness around 10 hours total cook time. The brisket should feel soft and pliable through the paper; an internal temperature of about 195°F is a useful reference.
11. Remove the brisket from the smoker and rest, still wrapped, for at least 20 minutes.
12. Slice against the grain and serve.

Chopped Cheese Sandwich

 Ingredients

Sauce

• 1/4 cup mayonnaise 
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon hot sauce
• 1 tablespoon pickle juice, plus additional as needed
• 1/4 teaspoon garlic powder
• Kosher salt, to taste

Chopped Cheese

• 4 6-ounce 80/20 ground beef burger patties
• Kosher salt, to taste
• Black pepper, to taste
• 1 large white onion, thinly sliced
• 1 tablespoon neutral oil
• 2 12-inch sesame hero rolls
• 8 American cheese slices
• 2 Roma tomatoes, thinly sliced
• 2 cups iceberg lettuce, finely shredded
• 1/2 cup hot cherry peppers, sliced
• Hot sauce for finishing, optional 

Steps

Sauce

1. In a small bowl, whisk together the mayonnaise, ketchup, mustard, hot sauce, pickle juice, and garlic powder.
2. Season with kosher salt and add a little more pickle juice as needed until the sauce is smooth, pourable, and easy to drizzle.
3. Refrigerate until ready to use. This is even better made a day ahead.

Chopped Cheese

1. Heat a flat top or griddle over medium heat and add the neutral oil.
2. Add the onion and cook, stirring occasionally, until soft and translucent.
   Season with kosher salt and black pepper.
3. Divide the onions into two long piles, roughly matching the shape of the rolls.
4. Place two burger patties over each pile of onions and smash them down hard, like an oversized smashburger. Season aggressively with kosher salt and black pepper.
5. Let the beef build a good crust, then flip once.
6. Once flipped and halfway cooked through, use two spatulas to chop through the beef and fold in the onions, breaking everything into a rough, irregular mix. Keep some of that seared exterior in the chop.
7. Divide into two long piles to fit the rolls and top each with four slices of American cheese.
8. Open the rolls, keeping the hinge intact, and place them open-faced over each meat-and-cheese pile so the bread acts like a cloche.
9. Once the cheese is fully melted, pick up the rolls, spread bodega sauce generously on both sides, and scoop the chopped beef mixture into the rolls from end to end.
10. Layer in the tomatoes, shredded lettuce, and sliced peppers. Finish with
11. Wrap each sandwich in parchment, then foil, and let rest for a few minutes before eating. That wrap pulls everything together and gives it the full bodega effect.

Source: Grillin After Dark

Taco Bowls

 

INGREDIENTS

• ▢ 1 1/2 lbs. lean ground beef

Taco Seasoning

• ▢ 1 Tbsp chili powder
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp onion powder
• ▢ 1/4 tsp oregano
• ▢ 1/2 tsp paprika
• ▢ 1 1/2 tsp cumin
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper

Toppings

• ▢ 1 15 oz. can black beans drained and rinsed
• ▢ 1 15 oz. can whole corn drained
• ▢ pico de gallo garnish
• ▢ avocado garnish
• ▢ cheddar cheese grated
• ▢ cilantro garnish
• ▢ brown rice approx. 1 1/2 cups per 
• INSTRUCTIONS

• Brown ground beef in a large skillet. 
• Mix together seasonings and sprinkle over meat.  Stir to incorporate.  Simmer for 3-5 minutes
• Add cooked rice to individual serving bowl. 
• Top with ground beef mixture.  Add toppings – pico, avocado, cheese, corn, black beans, and cilantro.
  
  Source: https://www.yourhomebasedmom.com/taco-bowl/#wprm-recipe-container-60586

Buenos Aires Beef Empanadas with Roasted Sweet Potatoes & Creamy Zucchini

10oz Ground Beef

6oz Pastry Rounds 

2 cloves Garlic

1 Zuccihini

2 Scallions

1 lb Sweet Potato

1 oz Gordal Olives

2 Tbl Tomato Paste

1 tsp Whole Dried Oregano

1/2 c Plain Greek Yogurt

1 Tbl Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Peel and roughly chop the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then thinly slice crosswise.

Line a sheet pan with aluminum foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. 

While the sweet potatoes roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic and sliced white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and up to half the spice blend (you will have extra spice blend). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water (carefully, as the liquid may splatter) and cook, stirring frequently, 3 to 4 minutes, or until most of the water has cooked off and the beef is cooked through. Turn off the heat and stir in the chopped olives. Season with salt and pepper to taste. 

While the sweet potatoes continue to roast, lightly oil a separate sheet pan. Fill a small bowl with warm water. Place 4 pastry rounds on a work surface (you may have extra). Spoon about 1/4 cup of the filling into the center of each round (you may have extra filling). Working one at a time, using your fingers, lightly moisten the edges of the rounds with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal. Carefully arrange on the sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand at least 2 minutes before serving. 

While the empanadas bake, in a large bowl, combine the sliced zucchini, green tops of the scallions, oregano, and half the yogurt. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Season the remaining yogurt with salt and pepper. Serve the baked empanadas with the roasted sweet potatoes, dressed zucchini, and seasoned yogurt on the side. Enjoy!

Source: Blueapron.com

BEEF BBQ DRY RUB

Ingredients

1/2 cup Kosher sat

1/2 cup paprika

1/4 cup chili powder

2 tbsp. cumin seeds, ground

2 tbsp. turbinado sugar

2 tbsp. freshly ground black pepper

1 tbsp. freshly ground white pepper

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. chipotle powder

1/2 tbsp. hickory powder, optional

Instructions

In a small bowl, combine all ingredients and mix well.  Store in an airtight container for up to 1 month.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket