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Beef: Texas-Style Smoked Brisket

Beef: Texas-Style Smoked Brisket

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An hour before preparing the grill, place brisket on a rimmed baking sheet

  • Ingredients:
  • 1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness
  • 1/3 cup kosher salt
  • 1/3 cup freshly ground black pepper
  • Equipment:
  • A charcoal grill and a drip tray
  • A chimney starter
  • 2 20-pound bags hardwood charcoal (you may have some left)
  • 8-12 2–3-inch untreated kiln-dried hardwood chunks, preferably hickory or oak
  • A grill or analog thermometer (we recommend it even if your grill has one)
0/5 (0 Votes)

Red Enchilada Sauce with beef broth

Red Enchilada Sauce with beef broth

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Heat the oil in a large saucepan over medium heat

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced onion
  • 1/2 teaspoon dried oregano
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1/4 cup salsa
  • 1 (6 ounce) can tomato sauce
  • 1 1/2 cups beef broth
4.4/5 (9 Votes)

BEEF STEW

BEEF STEW

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BEEF STEW

  • 4 LBS BEEF CHUCK
  • 1/2 CUP FLOUR
  • 1 TSP SALT
  • 2 TSP BLACK PEPPER
  • 2 TSP PAPRIKA
  • 2 TSP GARLIC POWDER
  • 2 TSP WORCESTERSHIRE SAUCE
  • 1 LARGE ONION
  • 4 TO 6 CUBED RED POTATOES
  • 4 TO 6 SLICED CARROTS
  • 2 STALKS CELERY
  • 1 1/2 CUP BEEF BROTH
0/5 (0 Votes)

APPLE PASTRAMI

APPLE PASTRAMI

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Apple cured Pastrami

  • PASTRAMI RUB:
  • 10 - 17 LB TRIMMED BRISKET
  • 1 GAL. APPLE CIDER
  • 3 OZ/ WEIGHT INSTA CURE # 1
  • 1 CUP BROWN SUGAR
  • 4 TBSP ONION POWDER
  • 4 TBSP GARLIC POWDER
  • 3 TBSP GROUND PEPPER
  • 4 TBSP PAPRIKA
  • 4 TBSP GROUND MUSTARD
  • 4 TBSP BROWN SUGAR
  • 3 TBSP BLACK PEPPER
  • 3 TBSP CHILI POWDER
  • 3 TBSP MSG
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP ONION POWDER
  • 2 TBSP WYLERS CHICKEN GRANULES
  • 2 TBSP CELERY SALT
  • 1 TBSP CAYENNE POWDER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP GROUND OREGANO
  • 1 TBSP GROUND THYME
  • 1 TBSP GROUND SAGE
0/5 (0 Votes)

ANDOIILLE SAUSAGE

ANDOIILLE SAUSAGE

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ANDOIILLE SAUSAGE

  • 1 1/2 LB PORK SHOULDER
  • 1/2 LB PORK FAT
  • 3 CLOVE GARLIC MINCED
  • 2 TBSP PAPRIKA
  • 1 1/2 TBSP KOSHER SALT
  • 1 TSP CAYENNE PEPPER
  • 1/2 TSP BLACK PEPPER
  • 1/2 TSP THYME
  • PINCH GROUND NUTMEG
  • 1/4 TSP LIQUID SMOKE
0/5 (0 Votes)

VOODOO PULLED SMOKED SIRLOIN ROAST

VOODOO PULLED SMOKED SIRLOIN ROAST

By

DEVILISH GOOD PULLED SIRLOIN

  • 10 - 15 LB SIRLOIN ROAST
  • 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
4/5 (2 Votes)

Spiced Sweet Potato Mash

Spiced Sweet Potato Mash

By

Heat oven to 400 degrees F

  • 2 pounds red-skinned sweet potatoes
  • 3 tablespoons light brown sugar; packed
  • 2 tablespoons unsalted butter,; at room temperature
  • 2 teaspoons orange juice,; freshly squeezed
  • 1 teaspoons orange zest,; freshly grated
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground allspice
  • 1/4 teaspoon nutmeg,; freshly grated
  • Coarse salt; to taste
  • Freshly ground black pepper; to taste
5/5 (2 Votes)

Sizzling Steak Fajitas

Sizzling Steak Fajitas

By

Blend sauces. In nonmetal dish, pour marinade over steak

  • 1/2 cup A1 Steak Sauce
  • 1/2 cup picante sauce
  • 1 pound flank steak; or bottom round steak, thinly sliced
  • 1 medium onion; thinly sliced
  • 1 medium green bell pepper; cut into strips
  • 1 tablespoon margarine
  • 8 flour tortillas
4.5/5 (2 Votes)

RAGIN CAJUN PRIME RIB

RAGIN CAJUN PRIME RIB

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CAJUN COUNTRY PRIME RIB

  • 10 LB PRIME RIB 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
4.4/5 (7 Votes)

CLAM HAM CHOWDER 2 LB

CLAM HAM CHOWDER 2 LB

By

OPEN CAN OF MUSHROOM SOUP AND POUR INTO LARGE STOCK POT, ADD IN THE WATER, MIX THOROUGHLY, HEAT OVER LOW TO MED...

  • 2 LB DICED CLAMS ( I USE 2 - 28 OUNCE POLAR DICED CLAMS )
  • 2 LB DICED HAM
  • 2 LB RED ONIONS
  • 2 LB RED POTATOES
  • 2 HEADS CELERY DICED
  • 2 LB FROZEN VEGGIES ( YOUR CHOICE, I USE PEAS AND CARROTS)
  • 1 - 50 OUNCE CAMPBELL’S CREAM OF MUSHROOM SOUP
  • 1 - 50 OUNCE CAN OF WATER
  • 4 TBSP EXTRA VIRGIN OLIVE OIL
  • 4 - 6 TBSP MINCED GARLIC ( DEPENDING ON HOW MUCH GARLIC YOU LIKE )
  • PEPPER TO TASTE
  • OPTIONAL
  • LA VICTORIA THICK AND CHUNKY SALSA ( OR YOUR FAVOURITE THICK SALSA )
  • THE AMOUNT DEPENDS ON YOUR TASTE,, I TEND TO GO WITH APPROX 4 CUPS
4.5/5 (31 Votes)