Original from bbqaoa.org’s newsletter on June 24, 2016 Ingredients 1 1/2 teaspoons ground black pepper 1 tablespoon dried oregano 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons chili powder 1 1/2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon … Continue reading
Tag Archives: BBQ-Beef
June 23, 2016 Mary had about a 3 lb. beef roast with salt and pepper in the refer and we decided to smoke it this evening and re-warm or finish tomorrow evening. Preheated the MES to 250. 7:00 pm – … Continue reading
June 12, 2016 – This was the second time to try this method as presented by Adam Parry Lang. Two-bone rib-roast has thawed in refer for two days. Early morning of day of cook split the roast and removed heavy … Continue reading
Mothers Day, Sunday, May 8, 2016 Below is Adam Perry Lang’s recipes as we prepared them to celebrate Mother’s Day. Ambient Temp was in the 70’s and humidity was 50% or so. This actually started on Friday before when I brought … Continue reading
Cook date was April 3, 2016. The process below was derived from: the Smoky Au Jus recipe and method by Chef Jimmy J (click here) the sear-first brisket technique by SmokieOakie (click here) the pulled BBQ beef chuckie by PatioDaddio … Continue reading
From bbqaoa March 28, 2016 This recipe will make 6 super large or 10 medium sized sandwiches. INGREDIENTS: For the Beef: 1 boneless beef chuck-eye roast (about 4 – 5 pounds) 1 tablespoon table salt (iodized salt) 1 tablespoon freshly ground black … Continue reading
1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, Then add 4-6 C beef broth, 2 T tomato paste, … Continue reading
2/5/2016 – Made two smoked appetizers to take to Kelley’s for the game and smoked the third on gameday morning. Beef & Pork Meatballs; aka moinks (moo+oink). Ingredients 1 lb. 80/20 ground beef 1 lb. Hormel HOT breakfast sausage 1/4 cup … Continue reading
2/5/2016 – This was the first time I tried the reverse sear method but only had three 1/2′ steaks found in the freezer. That was the wrong method for thin steaks. They should have been quickly seared and served. The … Continue reading
9/27/2015 – Bought three rib eye steaks that were 1/2″-3/4″ thick, 10″ long and 5″ wide. Cut them in half to make six small steaks that fit well within the diameter of the charcoal starter chimney. Salted with kosher salt … Continue reading