Barbecued Beef Tri-Tip Roast (a personal favorite)
|This relatively inexpensive cut of meat has a great flavor and very little fat. Cut from the bottom sirloin, this roast normally got ground into hamburger.|
This relatively inexpensive cut of meat has a great flavor and very little fat. Cut from the bottom sirloin, this roast normally got ground into hamburger. Legend has it that In the late 1950’s, the owner of a grocery store in Santa Maria, California, asked his butcher to find a new cut of meat that would put his market on the map. The “Santa Maria” steak was born. They soon renamed it the “tri-tip” because it has three corners. In Europe, they call it the “Triangle Roast.”
It became very popular and a little pricey in the last two decades, but it has recently come back to earth. A steer has only 2 of these, so it seems somewhat surprising that it doesn’t fetch more, given its taste and leanness.
A typical roast weighs 1.5-2.5 pounds and will yield over 90% of that in edible meat. You want to rub this roast and refrigerate it overnight. I prefer that you go to your dealer and buy two to three hundred thousand bottles of Green Mountain Beef Rub. I get a royalty for every bottle sold because it has my picture on it, so you can buy even more if you wish! Anyway, use part of one bottle and rub the tri-tip thoroughly.
Let the meat come to room temperature before you put it on the grill. Cook it anywhere from 275 °-325°. At the higher end of this range you will get a pink center and dark perimeter, and at the lower temperature you will get more pink meat. Grill for 60-90 minutes. Do NOT overcook this. Use a meat thermometer and cook until 118 °-120 ° in the middle. It will continue to cook after you take it off the grill, so you should eat it right away. But you will enjoy it cold, too; just be aware that it will get darker as it cools.
Do not worry about searing – the grate will get much hotter than the surrounding air and will amply caramelize the sugars in the rub and in the meat’s surface.
Cut this across the grain in 1/8” slices. You can use the leftovers, if you have any, to make stroganoff, beef bourguignonne, or fajitas (be sure to use Green Mountain South of the Border Rub on the fajitas!)
Burgers – Elementary to Extravagant
|Let’s face it – the hamburger still reigns supreme as the “All-American” food. While deep-fried chicken livers might run a close second in polite company, most of us prefer a burger.|
The argument between lean and fat ground beef will never get settled. Personally, I prefer the leanest I can afford. I also like to make two thin patties for a “double” rather than one thick one, but that’s just me.
Take whatever size fistful of ground beef you decide to use and add a few shakes of GMG Beef Rub. Mix it into the meat and knead for a minute or so. Then form the meat into a patty. Make a slight depression in the middle with your thumb. Pour a small amount of water into the depression. Grill at 450-500°F (232-260°C). Depending on the thickness of the burger and your preference for doneness, you should grill it for about 5-11 minutes per side. Cut into the thickest part to check for doneness (red-rare; pink-medium rare; barely pink – medium; brown – medium well/well).
Here’s the good stuff: Mince an onion and a half slice of bacon. If you want, add some diced Ortega chilies. Knead these into your burger. You should cook this until medium-well to insure the bacon cooks thoroughly. If you make thick burgers, sauté the onion/bacon mix for a couple of minutes on your stove top before you mix it in with your ground beef. You can top the burgers with cheese during the last 2 minutes or so, and you can also toast your buns for about the same length of time.
Holiday Prime Rib
|Actually, prime rib is a bit of a misnomer, as less than 2% of all American beef is graded prime. Most of that grade goes to expensive restaurants, although some specialty butcher shops carry it as well.|
Actually, prime rib is a bit of a misnomer, as less than 2% of all American beef is graded prime. Most of that grade goes to expensive restaurants, although some specialty butcher shops carry it as well. Your local grocery stores will carry USDA Choice or Select. If your budget permits, buy USDA Choice because it will be more tender and flavorful.
Your body really benefits from eating beef. Beef ranks as the #3 source of iron which you need to carry oxygen to your muscles to prevent fatigue. It also provides zinc to improve your immune system, B-Complex vitamins to convert food into energy, and protein to promote strength and endurance.
Okay, let’s begin:
Start with a 3-7 bone roast. As a rule of thumb, one bone will feed two people, so if you have a group of 8, you likely need a 4-rib roast. A prime rib roast is simply a standing rib roast – the terms are interchangeable. Don’t buy a boneless roast, as it will have much less flavor.
Wash the roast thoroughly with cold water and dry completely with paper towels. If the fat cap is thicker than ¾”, trim it down to about ½-¾”. Score the fat cap in both directions with a sharp knife just to the meat in a checkerboard pat-tern. Lightly coat the roast with olive oil and then rub with GMG Beef Rub. Buy thousands and thousands of bottles! Stock up for the future! If you don’t have our rub, use something else if you must. Our beef rub contains smoked paprika, cayenne, brown sugar, sea salt, marjoram, cumin, black pepper, and thyme, and some combination of those ingredients will enhance the flavor of your roast. Put the roast in the refrigerator for several hours, or preferably, ovenight.
Plan about 5-8 hours cooking time depending on the size of your roast. So working backwards, if you want to eat a 6:00 PM, you should start cooking the roast at around noon, again depending on the size. Take the roast out of the refrigerator about two hours before you plan to cook it. This allows the meat to cook more evenly throughout since the grill will not have to overcome a very cold temperature in the middle of the roast, and it will also cut down on your cooking time since the roast starts out at a higher internal temperature.
Set your grill at 500° (or 430° if you have an older model). When the temperature stabilizes, put the roast in, fat side down, right on the grate. Let it cook for 15 minutes. Then turn it over, fat side up, and cook for another 15 minutes. Turn the temperature down to 190°. Instert a meat thermometer into the middle of the side of the roast so that the end of the probe is approximately in the middle of the roast.
Cook the roast to an internal temperature of 125 (rare), 132 (medium rare), 140 (medium), 148 (medium well), and 160 (well done). Remove the roast from the grill, cover with aluminum foil, and let it rest for about 20-30 minutes. The internal temperature of the meat will rise another 3 degrees during this time. Then carve and enjoy!
Please note that the USDA recommends that you cook beef to a minimum internal temperature of 145°F (63°C).
Kansas-style Beef Brisket
|The brisket embodies the essence of BBQ. If you can prepare a brisket that tastes great, has a good, clean smoke ring, and cuts with a plastic fork, you’ve stepped outside the envelope of casual grilling and into the realm of serious barbecue.|
Many thanks to Joe Martin, a culinary legend, for this great recipe.
The brisket embodies the essence of BBQ. If you can prepare a brisket that tastes great, has a good, clean smoke ring, and cuts with a plastic fork, you’ve stepped outside the envelope of casual grilling and into the realm of serious barbecue.
The brisket challenges you because it is a pretty crummy cut of meat that handicaps you before you start. It’s analogous to making a silk purse out of a sow’s ear. Sure, you could boil a brisket to make it tender as a Mother’s love, but the texture and taste would not earn many accolades from people with even a hint of a palate.
So try this. It takes a long while, but if you succeed, you will do it again and again.
Start with one whole brisket – 7-10 lbs. Use Choice grade instead of Select (Standard) so that the meat gets tender without being flaky and dry.
Trim the fat cap to ¼” thick. Then, score the fat in 3/8” squares, like a waffle. This allows the rub, heat, and smoke to penetrate into the meat. Rub with your choice of commercial dry rub such as Montreal Steak seasoning with added pepper, Prime Rib seasoning with added pepper, or Lawry’s with some onion powder. Or make your own with salt, pepper, season salt, onion powder. Massage the rub thoroughly into the meat. Refrigerate for 6-8 hours or overnight. Return the brisket to room temperature before you begin to cook it.
Cook the brisket on your Green Mountain grill at 185°, fat side up, for 5 hours. Spritz with an apple juice/Worcestershire mix every hour or so. After five hours, turn it over and cook for 2 more hours. After that, turn it back over to fat side up and cook until the brisket’s internal temperature (check with a meat thermometer!) reaches 165°, usually about another 4 hours. Next, remove the brisket from the grill. Now, mix about ½ cup of apple juice plus 3 tablespoons of Worcestershire sauce. Wrap the brisket completely in aluminum foil and drizzle the apple juice mix inside the foil onto the meat.
Turn the grill up to 225°. Cook until the internal temperature of the meat reaches 198-201° (2-6 hours). Lay newspaper or paper towels in a cooler and lay the meat, still wrapped up in the aluminum foil, on the paper. Close the cooler and let the meat rest for about an hour and a half.
Drain the juices and cut the meat in 1/8” slices across the grain. You will be able to cut this with a plastic fork. You may also wish to cool the drained juices in the refrigerator, skim the fat from the surface of the liquid, and then reheat for an au jus dip.
Pellet-Braised Pot Roast
|Bar none, this is my favorite winter meal. So if you invite me to supper, make this and I will be one happy Mountain Man (Green Mountain, that is).|
Rub a 4-6-lb. rump roast (or another cut if you prefer) with black pepper, garlic powder, and a small amount of salt. Grill at 500 for about 3-5 minutes per side, flipping until all sides are brown. You may also do this in a skillet on your stove-top.
In a disposable 9X13 aluminum pan, mix about 1.5 quarts of boiling water, 3 beef bouillon cubes, ¼ cup of red wine, 5-10 drops of Tabasco sauce, ½ teaspoon ground thyme (or 1.5 tsp thyme leaves), 2 bay leaves, and 1 tablespoon of olive oil. Make sure to dissolve the bouillon cubes. Use a garlic press to add 3 peeled cloves of garlic to the mixture. Quarter one large onion and add it, too. Place this on a cookie sheet, since the disposable pan won’t handle the weight. Add the roast.
Grill, uncovered, for 4-6 hours at 275, adding hot water as needed and flipping roast occasionally, until meat is tender. Add quartered potatoes, carrots,, and small quartered onions. Cover and cook another 1-1.5 hours until potatoes are done. Make gravy by bringing 4 cups of the broth to a boil on your stovetop, and then adding 2 tablespoons of cornstarch dissolved in enough cold water to make a pourable liquid. Remove the bay leaves before serving.
Steaks How You Like ‘Em
|Cuts: Rib Eye, T-Bone, New York Strip, Top Sirloin, Porterhouse, Filet Mignon, Flat Iron|
Okay, so fire up the grill, invite 100 or so close friends over, and eat until your teeth get tired.
If you like a very tender steak, grill a filet mignon. Done right, you can practically cut it with a fork. If you like a little more texture, barbecue a T-Bone, New York, Rib Eye, or Porterhouse. And if you want a bit of a workout with great flavor, fix a flat iron or top sirloin.
You should know 4 important things about grilling steaks:
Bring the meat to room temperature before you put it on the grill. If you don’t, the outside will cook much faster than the cold inside, and you will get a dry exterior with a cold interior.
Use rubs without a high salt content. (GMG Beef Rub springs immediately to mind!) Copious quantities of salt tend to draw moisture out of the steak. Sugar will caramelize and add that great char on the surface.
Baste with butter or spritz with apple juice/Worcestershire mix. Or both!
Let the meat rest about 10 minutes after you’ve finished cooking. This will keep the flavorful juices inside the steak where they belong. Cut into one too early, and the juices will run all over the plate.
Technique: As a general rule, you should grill a high quality steak on high heat (450-500°F; 232-260°C). A lower quality steak will likely benefit from a slower cook (275-300°F; 135-177°C). Occasionally, if I have the time, I will cook a steak for an hour or so at 150°F (66°C) and then turn it up to 500°F to finish it off.
TIME: Grill about 7-10 minutes per side at high temperatures or 15-20 minutes per side at the lower temeratures mentioned above. The actual amount of time will depend on the thickness of the meat and your preference for doneness.
DONENESS – Use one of these methods:
Cut into the steak in the center. Rare meat will be red; medium rare will have a little red in the center turning to pink; medium will have some pink in the center; medium well will have a mostly gray or brown color.
Use the “touch test.” Rare will feel soft and only a little springy, with very little resistance. Medium rare will feel firm and springy, with some resistance against your finger. Medium/medium well will be firm and will snap back when pressed.
Use your meat probe. The USDA recommends that you cook steaks to a minimum interior temperature of 145°F (63°C). If you do so, your meat will be gray to brown and about as tender as a bicycle tire. The reality is that you risk getting sick from steaks cooked to lower interior temperatures. I enjoy rare steak enough to risk it, but you may not.
|A classic American favorite made easy on a Green Mountain Pellet Grill.|
2lbs of sirloin roast or similar
- 1 cup of BBQ sauce
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 tablespoons of Black Pepper
- 1/2 cup kosher salt
- 1 quart of water
- Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
- Combine the marinade ingredients and stir thoroughly.
- Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
- Turn on the smoker and Set the grill to about 185°.
- Remove the sirloin strips from the marinade and pat dry.
- Smoke 3-5 hours or until you are satisfied with the texture.
Pellet Dogs in a Blanket (Le Chien-chaud du Pelléts en Croûte)
|You laugh, but kids love these, and so do a lot of adults. I grew up on these! Heck, a world-famous restaurant in New York City – the Hideaway – has pigs in a blanket on the menu for eight bucks, and it can’t be a lot of them if french fries cost $7! Here, for eight bucks you can have a couple of dozen!|
You laugh, but kids love these, and so do a lot of adults. I grew up on these! Heck, a world-famous restaurant in New York City – the Hideaway – has pigs in a blanket on the menu for eight bucks, and it can’t be a lot of them if french fries cost $7! Here, for eight bucks you can have a couple of dozen!
So get your favorite pre-made crescent rolls (croissants) in the cardboard tube that explodes when you open it and scares your dog halfway across the room. Sprinkle one side of the dough with Green Mountain Pork Rub or Beef Rub. Use quality hot dogs (oxymoron?) and wrap them up inside the seasoned triangles.
Set on an ungreased cookie sheet. By now you have already turned your grill on to 375 and got it up to temperature. Neighborhood kids are pestering you to hurry. Friends and neighbors you haven’t seen in years stop by to watch you deftly cook these and to taste this delicacy when you finish.
It will take about 20-25 minutes or so to get the rolls golden brown like a Kansas wheat field.
As my buddy Robert says, “Use lots of ketchup (or mustard if you prefer) and just wait for the extra fat to appear on your belly.”
Seriously, though, these really taste good, and they are almost always what you’re hungry for when you don’t know what you’re hungry for.
|Great recipe for any party, picnic, lunch or for a quick great dinner.|
These German sausages are made from pork, beef, or veal. They make a terrific snack on a lonely afternoon or at a gathering. Grill at 400-450°F (204-232°C) for 5-10 minutes per side. Serve them with your favorite mustard or dip in GMG Cattle Drive BBQ Sauce.
Black Pepper Smoked Jerky
|Jerky probably developed in several cultures before refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.|
Jerky probably developed in several cultures before refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.
You will need the following:
- 3 lbs. lean beef or game meat, thin sliced with the grain
- 1 Cup Soy Sauce
- ½ cup Worcestershire Sauce
- ½ cup dry White Wine or cooking sherry
- ¼ cup GMG Cherry Chipotle BBQ Sauce
- ½ cup white sugar
- 2 tablespoons black pepper
- *1-2 tablespoons Sriracha sauce (optional for heat)
Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.
Drain the juices on a wire rack or a wad of paper towels. Smoke at 165°F (74C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.