Happy New Year and Ribeye Roast

This evening, to celebrate the total disappearance of the year 2008 and the first glimpses of 2009, we had our kids and their kids over for food and drink. The highlight of the evening was the meal: ribeye roast, slow-cooked hashbrowns, whole corn, mixed veggies, and french bread. The wine, red, was from a local winery, Felicitas, which was a Christmas gift from my sister and brother-in-law.

The ribeye was 12 lbs and here's how it was smoked on the Traeger:

* Brought it out of the fridge and let it warm up on the kitchen counter beneath an aluminum tent. 1 1/2 hours.
* Spread a spicy mustard over the entire outer skin to hold the rub.
* Spread the rub over the mustard. (Rub: equal parts Montreal Steak Seasoning, Kosher salt, white granulated sugar, dark chili powder, and a pinch of cayenne.)
* Set the ribeye on a rack inside an aluminum drip pan, to collect any juices, and inserted a remote thermometer prob to monitor internal temperature.
* Set the Traeger at 240 and at approximately 3 hours, poured about 3/4 qt of Coca-Cola into the drip pan. 3 1/2 hours later the ribeye's internal temp was at 115.
* Moved the ribeye into the oven where the temperature was at 400 degrees, and turned off the oven. This to create a little thicker crust on the outside of the meat and to allow its internal temp to raise to 135 - medium rare. Meanwhile, collect the drippings and let stand for 20 - 30 minutes: spoon off any fat that rises to the surface; then add Worcestershire, red wine, salt/pepper, and 1 cup of beef broth to the Coca-Cola and drippings - all to taste. Bring to a boil then let simmer until ready to use.
* Once the meat reaches 135 degrees, remove from oven and let it breath beneath a tent on the counter for approximately 20 minutes, then sliced it into 7 three-quarter to one inch slices. Drench the steaks with the juice, then pour left over juice into a bowl for individual preferences at the dining table.

If you're interested in steak that is tender, juicy and so mouth wateringly good that you can hear the folks you share it with groaning in gastronomical delight, then this is the recipe you want. Wow!

Ribeye with Red Wine Marinade

We found a good buy on some ribeye in the local food store and after some searching, decided to give this recipe a try. The original calls for an aged, prime cut of ribeye that runs for approximately $17 per pound; so I figured this much less expensive cut we bought should do well in a recipe designed for such royal services.

Ingredients:

*1/2 bottle of inexpensive, dry red wine
*1 cup of vegetable oil
*1/2 cup chopped yellow onions
*2 cloves chopped garlic
*Kosher Salt
*Fresh ground pepper
*2 Cuts of fresh ribeye steaks
*1/2 cup melted butter
*1/2 cup oil
*2 average sized yellow onions - sliced
*1 cup sliced mushrooms

Method:

*Mix the wine, oil and chopped garlic
*Add the steaks and refrigerate for six hours
*Remove steaks from fridge and let them sit for one hour

*High heat on the grill, or charcoal briquets that are white hot

*Mix melted butter and oil in shallow baking dish
*Coat the steaks in the butter and oil
*Apply a heavy coat of Kosher salt and ground pepper to all sides of the meat
*Place steaks on grill directly over the heat
*Cook for 1 1/2 minutes
*Turn steak 90 degrees and cook for additional 1 1/2 mins
*Flip steak and cook for 1 1/2 mins
*Turn steak 90 degrees and cook for additional 1 1/2 mins
*Using an instant read thermometer, medium rare will register 135 degrees
*Remove steak from grill, place on cookie sheet and cover with foil for 10 minutes. (Stack oven mitts on top to help retain heat)
*They are ready to serve

Sauteed Onions and Mushrooms

Reserve 1/4 to 1/2 cup of the marinade for liquid for sauteeing
Bring the liquid to a boil in a non-stick frying pan for 5 minutes or so
Add the sliced yellow onions and mushrooms and saute until desired doneness.
Pile on top of the ribeye steak and enjoy

This recipe modified from one found at thesmokerking.com.

Another Brisket

Another Brisket
Originally uploaded by bmgarner

This brisket has an interesting story that involves an error in equipment usage that actually caused the lid of the smoker to open explosively when an overabundance of wood pellets filled the firebox. Owner's error!

The meat survived by spending the final couple of hours in the oven. Something we may do on purpose next time as it filled the house with the most wonderful aroma while finishing up.

* Rubbed
* 3 hours at 185-220
* 1/2 hour at 375
* 3-4 hours at one notch below 275 on a Lil Texas Traeger smoker with the meat immersed in one liter of coca-cola.
*15-20 minutes for resting
*thin slice across the grain
* pour au jus from drip pan over the sliced meat
*bbq as individually desired

Diego's Texas Brisket

My first attempt at brisket was a couple years ago. I had purchased a fairly cheap charcoal bbq unit and had been learning about direct and indirect heat, how to cook salmon on alder planks, how to use a charcoal chimney, and how to manage heat.

The brisket attempt was abysmal: completely black and charred on the outside and bone-dry inside.

I tried it again yesterday.

I bought a 13 lb. brisket; rubbed it with some hot, spicy, mustard; spread a rub over the entire surface; and once the temp was at 185-200 degrees on the smoker, I put the meat on the grille and closed the lid. For three hours. This temp heats the meat above the threshold temp for danger (140) and produces a most impressive smoke ring once the meat is done.

At the three hour mark, I pushed the temp up to about 375 degrees for one half hour where it develops a "crust;" then lowered the temp to about 275. At this time I also put the meat into a foil pan, poured in almost a quart of Coca-Cola (do not use diet-Coke - the aspartame is converted to formaldehyde at these temps), tented the meat with foil, and let it cook for about 4 more hours. When the meat reached 195-200 degrees, it was declared ready to take off the grille.

Covered with foil for another half hour, it was then cut across the grain and plated. The meat was sliced thin enough for sandwich style preparation on hamburger buns, choice of sauce was left to each individual.

The brisket was excellent, with just a bit of dryness which I am going to research and try to do a little better next time. I think the answer may be to cook it just a bit longer at the top temp.

Diego's "Un-Texas Beef and Beer Chili" (5 stars)

Chili, the American staple from Mexico? At the "History and Legends of Chili, Chili Con Carne" website, it is reported, "If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated): 'detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.' " Most reports indicate chili arose somewhere, but flourished in the Southwest, particularly in Texas.

When I was a kid we lived in Texas and we ate a lot of chili; and it all came out of a can. Dinty Moore made the best chili available, back in those days, from the grocery store. It wasn't until we moved to Washington state and my dad began making Texas Chili with mainly ground beef, tomato sauce, or paste, or chopped tomatoes, a few spices, and lot of chili heat!!

He introduced his chili to the family one Christmas Eve and it remained a staple of our annual Christmas Eve celebration for a number of years, even after he was gone. Sometimes his chili was almost unbearably hot with chili powders and hot chilis; and it never had beans in it. Texas chili isn't Texas Chili if it has beans.

I made a pot of Un-Texas chili today, and I think the recipe deserves a place here in "Squeeet." There are almost as many chili recipes as there are people who make chili; but since it all mostly "looks" the same, I chose not to take any pictures with the exception of the cilantro I chopped for garnish.

Here's the recipe:

Ingredients:

1 1/2 C chopped red onion (1 medium)
1 C chopped red bell pepper
8 ounces extra lean ground beef
2 garlic cloves, minced

1 1/2 tbl chili powder
1/2 tsp dry cayenne pepper, minced and crushed
2 tspn ground cumin
1 tspn sugar
1/2 tspn salt
1/2 tspn dried oregano

2 cans (15 oz) beans: pinto, kidney, etc.
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato paste
1 can (14 oz) low sodium beef broth
1 bottle beer (Bud Light)

1 tbl yellow cornmeal
1 tbl fresh lime juice

Method:

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes, or until beef is browned, stirring to crumble. Stir in chili powder, cayenne, cumin, sugar, and salt: cook 1 minute. Add oregano and next 4 ingredients (through the beer) to pan; bring to a boil. Reduce heat and simmer, with lid on but with very small crack to allow steam to escape, for 3 - 4 hours. Stir in cornmeal; cook 5 minutes. Stir in lime juice.

Garnishes: chopped cilantro, fresh guacamole, sour cream.

Yield: 4 servings at 1.5 cups.

Review:

Everyone loved this chili. What really gave it an authentic "Mexican" taste was adding the chopped cilantro (to individual tastes) with the guacamole and sour cream.

Recommeded Modifications:

Next time I am going to try red wine rather than beer; not because the beer wasn't good because it was very good. This recommendation is due to the excellent result with red wine in the Coq Au Vin recipe from last week. Also, the addition of a tbs of either honey or molasses might really knock this recipe up a notch or two.

The red wine didn't give the anticipated results and ended up rather ho-hum.

Stuffed Peppers

Stuffed peppers have been a staple in our family for three decades. Whether on a cool autumn evening, or a freezing winter one, this meal satisfies the craving for not only something good, but something warm and fulfilling. This recipe serves 2.

Ingredients:

2 green peppers
1/2 lb. hamburger, fried
1 8oz. tomato sauce
1/4 C chopped green pepper (chopped tops)
1/3 C raw rice
1/3 C chopped onions
1 Tbls Worchestershire sauce
1/2 C water
1 Tbls Brown Sugar
Shredded Cheese - enough to cover the tops of the peppers

Instructions:
Mix all ingredients except the peppers,and the cheese, and simmer for 25 mins.
Cut the top off the peppers. Boil the peppers in salted water for 5 mins, then fill them with the mixture, top with cheese and bake for 15 minutes. Serve immediately.

salt to taste

Suggested Side Dishes:

Strawberry Almond Salad
Greenbeans



Home-made No Knead Bread

Diego's Smoked Cabernet Brisket

Last September we enjoyed some brisket in Branson, MO., that just knocked us out! When we got home I tried twice to smoke some brisket on the charcoal grille we had at the time. If you've ever tried to smoke brisket on a charcoal grille you know exactlly what I mean when I say keeping a constant temperature was a challenge. Six hours of reading the thermometer, opening the lid, dumping more charcoal, adding more wood chips for flavoroing, etc., was a bigger six-hour job than what I wanted.

Day 1:

Now I'm feeling ready to try it again, this time on the new Traeger smoker. I found a recipe at the Walla Walla Village Winery site for a wine inspired smoked brisket, so today I bought a slab of brisket and put together the marinade. I had to modify the recipe some, therefore I gave it a new name, "Diego's Smoked Cabernet Brisket." (I'm a bit partial to the name Diego and like to use when I can, mostly "just in fun.")

The marinade contains the following ingredients: merlot-cabernet wine (Columbia Crest, 2005, merlot-cabernet blend); orange juice, Worcestershire sauce, water, sea salt, fresh ground pepper, crushed garlic cloves, and bay leaves. The meat will be marinated for about 16 hours in the 'fridge.

The BBQ sauce for this masterpiece also calls for merlot-cabernet wine, orange juice, Worcestershire sauce, ketchup, apple cider vinegar, brown sugar, minced ginger, dry mustard powder, red chili flakes, Salt, and Pepper.

More posting tomorrow when we go into full production.

Day 2:

Poured the marinade off the meat this morning, cut slits in the fat side and embedded the garlic, salted and peppered both side. The smoker was turned on a few minutes earlier to set the temperature at 200 to 220 degrees and when ready, placed the meat on the grille and started the timer. This cook should last 7 hours being ready at about 5:30-6:00 pm later today.

We called some friends to join us for brisket, corn on the cob, baked beans and some good red wine later today. Let's hope it all works out.

Here's a closer shot of the meat, fresh off the grille. You can clearly see the slits where the meat was cut about 1/2 inch deep and the garlic inserted.

Our friends, despite being fully informed that we needed them as guinea pigs for this meal, showed up right on time and brought a wonderful bottle of cabernet savignon to go with the brisket; and this beautiful bouquet of flowers...wow.

The wine was superb, smooth, with low acidity and it didn't have that strong oaky taste that so many cabs I've drank have. Of course, I pay bottom dollar for cab, so that may demystify this wonderful bottle they brought.

The brisket was a hit; even though I forgot to add the slices of provolone to the finished product for our guests. We tried the left overs on the next day with the cheese and agreed it didn't really seem to add much to the overall experience of a pretty damned good brisket.

Definitely a repeat recipe!

Grillin' Some Rib Eye Steak

We love rib-eye steak. Grilled up just right, it tastes wonderful; add some some creamed spinach, corn on the cob, maybe some fried okra, a crunchy salad with a tasty vinaigrette, and a bottle of some local red wine. Wow.

Steak can be grilled in a matter of minutes, so here's what I did to "dress it up." I put copious amounts of "Diego's Killer Rub" on both sides of the meat, put in the fridge for a couple of hours, then about half an hour before putting it on the grill, I put it in the freezer.

I start the charcoal in a charcoal chimney, it takes about a half an hour for the coals to be ready, then I spread the coals, put the grill on, let it heat about five minutes, then clean it with a wire brush. Spread a little cooking over the grill using a paper towel held with the tongs.

Once the coals are gray, I drop the steak on and let it sizzle on each side for about 3 1/2 minutes. About two minutes into the sizzle, I turned the steak 45 degrees to give it that beautiful cross-hatch.

I use a digital thermometer and when the steak reaches about 115 degrees, I slather a layer of Oyster Sauce, yes, - Oyster Sauce - rather than bbq sauce over one side, let it cook a few minutes, turn it over and slather the other side. When the steak hits 120-125 I take it off the grill, then let it sit for about 10 minutes to give the juices time to reabsorb before plating.

I don't believe there is a steak house anywhere that can beat this for taste!

It is - simply, to die for!