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Recipes
VOODOO SMOKED TRI TIP
By Beefman-2
DEVILISH GOOD SMOKED TRI TIP
- 10 -15 LB TRI TIP
- VOODOO RUB
- 1 CUP BROWN SUGAR
- 2 TBSP SEASONED SALT
- 2 TBSP GARLIC SALT
- 1/4 CUP PAPRIKA
- 2 TBSP CELERY SALT
- 2 TBSP ONION SALT
- 2 TBSP BLACK PEPPER
- 1 TBSP CHILI POWDER
- 4 TBSP GROUND MUSTARD
- 1 TBSP GARLIC POWDER
- 1 TSP CAYENNE
- 1 TBSP ONION POWDER
- 1 TBSP MSG
- 1 TBSP CINNAMON
SLOW COOKER APPLE CIDER BEANS
By Beefman-2
One of the best ways to guarantee perfectly cooked beans — ones that emerge creamy and tender instead of crunchy ...
- 2 LBS NAVY BEANS
- APPLE CIDER TO COVER BEANS
- 2 TSP SALT PER LB
- AROMATICS, BAY LEAF, PEELED GARLIC, MINCED ONION, DRIED HERBS, HAM BONES.
TANGY MEMPHIS PULLED SIRLIOIN
By Beefman-2
MEMPHIS STYLE PULLED SIRLOIN ROAST
- 10 - 15 LB SIRLOIN ROAST
- TANGY MEMPHIS RUB
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 CUP ground mustard
- 1/4 cup Morton's kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
The Ultimate Beef Wellington
By Beefman-2
Directions For the Beef: To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and ...
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (3-pound) center cut beef tenderloin ( filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved
- 2 pints fingerling potatoes
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic, left unpeeled
- 3 tablespoons extra-virgin olive oil, plus for sheet pan
- Salt and pepper
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts, for garnish
- 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin olive oil
- 1/2 cup pomegranate seeds, for garnish
- Parmesan shavings, for garnish
- 1 shallot, chopped, for garnish
Cole Slaw with Balsamic Vinaigrette
By Beefman-2
1. Assemble the cabbage and shredded carrots in a large bowl
- For the salad:
- 4 cups cabbage, sliced (1 cup per person)
- 2 cups shredded carrots
- For the Dressing:
- 4 Tbs. balsamic vinegar
- 2 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 2 tsp. light brown sugar
- 2 garlic cloves, minced
- 2 tsp. poppy seeds
- 1/2 cup extra virgin olive oil
- Salt & pepper to taste
PASTRAMI SPICY LEMON PEPPER RUB
By Beefman-2
MIX ALL INGREDIENTS TOGETHER IN A BOWL,,,THEN PLACE INTO AIR TIGHT CONTAINER TILL NEEDED
- 7 TBSP COURSE BLACK PEPPER
- 5 TBSP CHILI POWDER
- 5 TBSP GROUND CORIANDER
- 5 TBSP GROUND MUSTARD
- 4 TBSP BROWN SUGAR
- 4 TBSP LEMON PEPPER
- 2 TBSP GARLIC POWDER
- 2 TBSP ONION POWDER
- 3 TBSP KNORR CHICKEN BOUILLION GRANULES
- 2 TBSP CELERY SALT
- 2 TBSP SEASONED SALT
RAGIN CAJUN SMOKED RIB EYE
By Beefman-2
ONE FOR THE RAGIN CAJUNS
- 10 - 15 LB RIB EYE ROAST
- RAGIN CAJUN RUB
- 1/2 CUP DARK BROWN SUGAR
- 1/4 CUP CAJUN SPICE
- 1/2 CUP CANE SUGAR
- 1/2 CUP SEASONED SALT
- 1/2 CUP PAPRIKA
- 2 TBSP GARLIC SALT
- 2 TBSP CHILI POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP GROUND MUSTARD
- 1 TBSP ONION SALT
- 1 TBSP CELERY SALT
- 1 TBSP CAYENNE
- 1 TSP GARLIC POWDER
- 1 TSP GROUND MARJORAM
- 1 TSP GROUND THYME
- 1 TSP GROUND CUMIN
- 1 TSP GROUND ALLSPICE
Autumn Rice Pilaf
By Beefman-2
A colorful and seasonal dish that can easily be adapted to include your favorite fall veggies
- 3/4 cup sliced leeks (1 tbsp butter)
- 1 1/4 cup cubed (into 1/2 in. cubes) sweet potato
- 1 med. sized pink lady apple
- 1/3 cup apple juice
- 1/4 cup water
- pinch of salt
- 1 cup wild rice
- 2 cups chicken broth
- 1 cup water
- 1/2 tsp salt
- 1 tbsp butter
- 3/4 cup roasted red peppers
- 1 1/2 tsp herbs de prov.
- 1 tablespoon honey
- 1/2 tsp savory
- 1/4 tsp rosemary
ST LOUIS TRI TIP
By Beefman-2
ST
- 3 - 5 LB TRI TIP
- ST. LOUIS RUB
- 1/2 cup dark brown sugar
- 1 tablespoon fresh ground black pepper
- 2 tablespoons coarse kosher salt
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 2 teaspoons chili powder
- 2 tablespoons paprika
- 2 teaspoons ground mustard
- 2 teaspoons granulated garlic
Cheesy Stuffed Mushrooms
By Beefman-2
Place the sun-dried tomatoes in a glass measuring cup
- 1/4 cup chopped sun-dried tomatoes (not oil packed)
- 1 cup Daisy Brand Cottage Cheese
- 1/4 cup chopped chives
- 2 tablespoons chopped fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 16 large button mushrooms, stems removed
- 3 tablespoons whole wheat bread crumbs