The trick is to smoke the meat and not make the meat smoke
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A Few of My Favorite Things - Pt. 1

My Favorite Things-Pt 1-Collage
I made some chicken wings the other day from a recipe called: CALGARY HOT WINGS, that I felt were in the Top 3 best Wings I’ve ever made. This got me to thinking: What were the best wings I’ve made and that led to the idea for this blog. What were some of the best items and recipes I’ve made over the years? This blog entry will cover the Beef Section of my site. Each item has the recipe name and a thumbnail of the cookbook the recipe came from. In the case of a thumbnail with a generic web link symbol, the recipe came from an internet source. Clicking on the recipe name link will bring you to the picture page for that recipe, where you can learn more about the recipe and its source-either the cookbook name, and page number or a link to the website.

Paul Kirk-THUMB-100X75
BEST BEEF BRISKET:

Name:
BEST BBQ BEEF BRISKET
Source:
Paul Kirk’s Championship BBQ

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Although I had owned Paul Kirk’s Championship BBQ for a while, it took me a while to get around to making this recipe. It was the type of recipe I used to dread - my name for it was a nested recipe. This was a recipe that had items within the recipe that required making a sub-recipe before you could make the item in your recipe. This recipe had an Italian spice blend you needed to make before you could make the barbecue sauce. There was a also a spice blend required for use within the spice rub. It took me about two years before I felt I was up to tackling this recipe, but it was worth the wait. This brisket came out moist, tender and juicy with a wonderfully spicy bark and the BBQ sauce was a thing of wonder - a marvelous blend of flavors. This would be the brisket recipe I would make if I was pulling out all of the stops to impress someone.


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BEST BEEF COMFORT FOOD:

Name:
SMOKED MEATLOAF
Source:
Virtual Weber Bullet Website

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I love meatloaf, but until you’ve had smoked meatloaf you haven’t had meatloaf. The smoke brings meatloaf to a whole new level. This meatloaf came courtesy of the Virtual Weber bullet web site . I was a bit of a complex recipe with 3 meats and a lot of other ingredients, but the final product was well worth the extra effort. The sauce for this meatloaf was simple yet very tangy. This recipe takes a bit of time to throw together, but I always make 2 or 3 loaves which reduces the times spent across the 3 loaves. You want to have extra: You and your guests will eat more and the leftovers are wonderful too.


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BEST STEAK:

Name:
COWBOY STEAK WITH TASTY CUMIN RUB
Source:
Weber’s Steak & Sides

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This was a case of a perfect recipe for a perfect piece of meat. The meat was a 2” (5 cm) thick, 2 1/4” pound (1 Kg) Prime Grade bone-in rib-eye. The recipe used a great cumin based spice rub that complemented the steak without overwhelming the great beefy flavor of the steak. the steak was seared using direct heat and then finished off using indirect heat. The steak was so thick that I could use a temperature probe to help get the end temp just the way I like it. When it hit my plate it was a perfect 135 degree (57 C) medium rare. Not only does this count as my top steak, it is also one of the top meals I’ve ever made.


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BEST PRIME RIB ROAST:

Name:
SMOKED PRIME RIB
Source:
Virtual Weber Bullet Website

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I am cheating a bit here by dividing the Beef Roast category into two items. I have a whole picture page on just prime rib recipes I’ve done. So for the ultimate beef roast a prime rib is it and this is the best recipe I’ve made. I made this recipe for about 5 years straight before trying out some other recipes. So far this is my go to recipe. The first couple times I made this I used dry not fresh herbs for the rub. The 3rd time I made this I used all fresh herbs and it was a revelation. It was SO MUCH more flavorful than the version using dried herbs, that I switched over to using fresh herbs whenever possible after this point. The roast is rubbed with a paste made from the herbs and some crushed garlic and then it goes onto the smoker for bout 4 1/2 hours. The last step is to put the roast in a 500 degree (260 C) oven for a quick final sear. The roast rests for 30 minutes and it carved. The hickory smoke and the fresh herb paste add two additional layers of flavor to an already tasty roast. One of the most amazing things about this is how relatively simple it is to make.

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BEST BEEF ROAST:

Name:
HOLIDAY BEEF TENDERLOIN
Source:
Weber’s Big Book of Grilling

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The second choice for a great beef roast is the beef tenderloin. Unlike the prime rib which has a decent amount of flavorful fat, the tenderloin is almost totally devoid of fat,. The tenderloin is about as tender a piece of meat you will ever find, but you must take steps to bring some additional flavor to this lean cut. This recipe uses an herb paste using roasted garlic, some dried herbs, and pink peppercorns . Pink peppercorns aren’t actually a pepper but a fruit from a bush native to parts of South America. The pink peppercorn has a sweet and spicy flavor which has some of the qualities of pepper to it. The herb past is applied to the roast, which is then grilled to a rare or medium rare doneness. The roast is cut with a fork tender and the herb rub gives it a wonderful flavor. It is an expensive cut, but roasts don’t get any better than this.

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Part 2 of this blog will cover items from the site that are served on some form of bread:
Hamburgers, Hot Dogs, Paninis, Pizzas, Quesadillas and Sandwiches.

OTHER BLOG ENTRIES IN THIS SERIES:

  A FEW OF MY FAVORITE THINGS - PT. 2 The best items from the Hamburgers, Hot Dogs, Paninis, Pizzas, Quesadillas and Sandwiches Sections of this site
  A FEW OF MY FAVORITE THINGS - PT. 3 The best items from the Poultry Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 4 The best items from the Fish and Lamb Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 5 The best items from the Pork Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 6 The best items from the Vegetables Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 7 The best items from the Kebabs, Other, Soups & Stews, Salads, Sides & Desserts Sections of this site

  BACK TO BBQ BLOG 2011
  ARCHIVE OF BLOGS: 2011
  INDEX OF BLOGS: ALL YEARS

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