Category: Meat

HOW TO MAKE PERFECT BABY BACK RIBS:

1. Start by trimming any excess fat from the ribs. Blot with a paper towel and sprinkle homemade bbq rub all over both sides of ribs. Add some mustard and rub into the baby back ribs.  Marinate, if time is on your side.
2. Prepare a smoker to cook at 225 degrees.  Place the ribs in the smoker, meat side up and cook low and slow for two hours.  Remove the ribs from the smoker and increase the temperature to 250 degrees.  Slather honey and sprinkle sugar all over the rubs.  Lay the ribs meat side down on heavy-duty aluminum foil. Pour grape juice or applesauce all over the ribs.
3. Return to smoker and cook for two hours longer and then test for tenderness. 
4. Once the ribs are removed from the smoker, drain liquid, and brush bbq sauce all over the ribs. Remove the ribs from the foil and place the ribs back into the smoker for about 15 minutes.
5. Let ribs rest for 5-10 minutes and apply a thin coat of honey mixed with bbq sauce to give them some shine.

Ingredients:
4 lbs pork ribs halved
1 tablespoon paprika
1/2 teaspoon ground cinnamon
1 teaspoon garlic powder
1 tsp dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 cup bourbon
2 cups barbecue sauce of your choice
1/4 cup brown sugar
Instructions:
Place paprika, cinnamon, garlic powder, oregon and salt and pepper in a small bowl and mix.
Using a knife, carefully remove the membrane from the rib.
Spoon the rib rub onto the pork ribs, and use hands to coat ribs on both sides.
Place ribs in slow cooker.
Combine barbecue sauce, bourbon and brown sugar.
Add 3/4 of the barbecue sauce mixture to slow cooker.
Cook on high 4 hours, or low 8 hours.
Once cooked, set oven to broil at 300F.
Remove ribs and place on tin foil lined baking tray.
Spoon over 4 tablespoons of the rib sauce from slow cooker.
Baste 1/2 of the remaining barbecue sauce.
Set in oven for 8 to 10 minutes, or until sauce starts to caramelize.
Place remaining barbecue sauce and leftover juices into a small bowl for dipping.
Cut ribs into pieces and serve.
Garnish with a little parsley if desired.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound yukon gold potatoes, sliced about ½ inch in thickness
• 3 garlic cloves, minced
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1 teaspoon oregano, chopped
• 2 lean boneless sirloin steaks
• salt and pepper
• Garlic Butter Compound:
• ¼ cup softened butter
• 3 garlic cloves, minced
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1 teaspoon oregano, chopped

Directions
In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.

Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks

INGREDIENTS
kosher salt
1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, sliced on the bias
2 cloves garlic, minced
2 c. diced tomatoes
1/2 c. heavy cream
1/2 c. freshly grated Parmesan, plus more for serving
Freshly ground black pepper
1 c. baby spinach
Fresh torn basil, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.
Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan.

Ingredients:

• 3 lbs pork spare ribs
• salt
• pepper
• 1(8 ounce) jar barbecue sauce
• 1 onion, diced

Directions:

1. Do not pre-heat the slow cooker.
2. Dice up the onion, add to crock pot.
3. Rub the ribs with salt and pepper, add to crock pot.
4. Dump BBQ sauce on top.
5. Cook on low setting for 8-10 hours.
6. Try not to lift the lid too much.
7. The meat will FALL OFF THE BONE!

Ingredients

1 5-6 pound first cut (a.k.a. flat cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over-trim!)
1 heaping tablespoon kosher salt
1 teaspoon ground black pepper
1-1/2 tablespoons all-purpose flour
3 tablespoons vegetable oil
8 medium yellow onions, peeled and sliced 1/2-inch thick
3 tablespoons tomato paste
3 cloves garlic
6 carrots, peeled and halved
Handful fresh chopped parsley, for garnish (optional)
Instructions

Set an oven rack in the middle position and preheat the oven to 350°F.
Season the brisket on both sides with salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.
Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy duty or two layers) or a lid, then transfer to the oven and cook for 1-1/2 hours.
Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and correct if necessary. If the sauce appears dry, add 2 to 3 teaspoons of water to the pot. Cover the pot tightly and return to the oven.
Lower the heat to 325°F and cook the brisket until it is fork-tender, 1-3/4 to 2-1/2 hours, or longer if necessary. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices. It is ready to serve with its juices, but, in fact, it’s even better the second day. It also freezes well.

Butterflied lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a great dinner.

INGREDIENTS
4 lbs lamb leg, butterflied, and trimmed of excess fat
Herb rub:
¼ cup mustard
¼ cup extra virgin olive oil
¼ cup chopped fresh oregano
¼ cup chopped fresh mint
1 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
1 tbsp kosher salt
1 tsp ground cumin
2 cloves garlic

DIRECTIONS
Lay lamb out flat on a tray. Puree all the herb rub ingredients in a food processor. (Alternatively, finely mince the herbs and garlic with a knife and then stir in the rest of the ingredients.) Spread the herb rub evenly over the lamb on both sides. Cover the lamb and put it in the refrigerator overnight.
About one hour before grilling, take the lamb out of the refrigerator and let it sit on the counter.
Heat up the grill. For a gas grill, turn all the burners to high and let it heat for 15 minutes.
Wipe off most the herb rub from the lamb. Some should still be coating it, but just a thin layer. Turn the grill down to medium high and put the lamb, fat side down, on the grill. Cover and grill for 3-4 minutes, or until well seared. Then turn the lamb over and grill, covered, for about 8 minutes more. Check the temperature and grill for 2 minutes more if needed. For medium rare, the lamb should be 125-130F. When done, let the lamb rest for 10 minutes and then slice.

Ingredients:
For the steak:
One 2- to 2 1/2 lb bone-in rib-eye steak, preferably dry-aged
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
A few sprigs of thyme
3 garlic cloves
2 small shallots
Maldon salt

For the parsley butter:
8 tablespoons softened butter, preferably salted Irish like Kerrygold
1-2 cloves garlic, minced
1 small shallot, minced
Half a bunch of parsley, leaves chopped
Salt and pepper

Directions:
Heat the oven to 400 degrees. Heat a 10- to 12-inch cast-iron pan over high heat. While the pan is heating, season the steak liberally with salt–like you’d salt a sidewalk in New York in the winter–and then with pepper.

When the pan is good and hot–the steak should sizzle aggressively when it touches the pan–brown the steak. Put the steak in the pan and don’t touch it or press it. After 2 minutes, take a peek: the steak should release easily from the pan and the seared side should be on the golden side of browned. Flip it. Sear the second side for another 2 minutes. Sear the steak up with the fatty side opposite the bone against the pan for 30 seconds, then turn the steak back over so the side that was seared first is against the pan. Put the steak in the oven and leave it untouched for 8 minutes.

Return the pan to the stovetop over low heat. Add the butter, thyme, garlic, and shallots to the pan. As soon as the butter melts, start basting: Use one hand to tilt the pan up at a 45-degree angle and, with the other hand, use a very large spoon to scoop up butter from the pool in the pan and spoon it over the steak. Repeat this motion constantly, cloaking the steak in an eddy of aromatic melted butter. After about 2 minutes of basting, give the steak a poke–it should be squishy soft, or somewhere close to that. If it’s there, and if you like your steak rare, pull the steak from the pan and put it on a plate to rest. If you like your steak medium-rare, baste it for another minute or two. Do not cook this steak beyond medium-rare. It’ll ruin it. And save the pan juice for the table! It’s delicious.

Let the steak rest for at least 10 minutes. After 10 minutes, cut the steak off the bone, then slice it against the grain (cutting in the direction that was perpendicular to the bone) into 1/2-inch-thick slabs. Put on plates and pour any juices from where it rested and the cutting board into the pan drippings. Scatter the steak with Maldon salt.

While the steak is resting, make your parsley butter. Beat the butter in a bowl with a wooden spoon to make it smooth and a bit creamy. Add the garlic, shallots, and parsley, and season with salt and pepper. Stir until well-combined. The butter can be used right away or covered and refrigerated for up to 3 days. Serve alongside the steak.

• four 6-8 oz filets
• kosher salt and freshly ground pepper
• olive oil
• 1-2 roma tomatoes, sliced about ¼ inch thick (you’ll need eight slices)
• About 4 oz fresh mozzarella, cut into four slices
• About eight fresh basil leaves
• Reduced balsamic vinegar

1. Season filets with salt and pepper and lightly brush with olive oil
2. Heat grill to high. Place steaks on grill, reduce heat to medium. Cover and cook for 5 minutes.
3. Flip and cook for an additional 5 minutes.
4. Reduce to low, top with one tomato slice, one basil leaf, one slice mozzarella, another basil leaf, and another slice of tomato.
5. Close the cover and grill for another 3-5 minutes or to desired doneness.
6. Remove to a platter, let rest for at least 5 minutes, drizzle with olive oil and reduced balsamic vinegar before serving.

Ingredients:

For the sauce:

1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup brown sugar
2 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tbsp vegetable oil
1/2 cup water
For the stir fry:

2 lb flank steak, slice into thin small pieces against the grain
½ cup cornstarch
3 Tablespoons Peanut Or Olive Oil
8 ounces, weight Fresh Snow Peas, Ends Trimmed

For serving:

white rice, thinly sliced green onions, edamame, and shredded carrots, and toasted sesame seeds
Directions:

In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, vegetable oil, and water. Set aside.
Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
In a large bowl, toss together cornstarch and beef, until beef is completely coated and evenly distributed.
With tongs, add half the meat mixture and half the scallions to the skillet. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, and the snow peas back into the skillet.
Stir in sauce and cook until the sauce thickens and coats the beef and caramelize, about 3-5 minutes.
Place rice in a bowl and top with veggies. Sprinkle green onions, edamame, and shredded carrots, and toasted sesame seeds over top.