Smoked Brisket

Oklahoma Joe's Smoked Brisket Flat

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Total Time:

7 hr 30 min

Prep:

30 min

Inactive:

1 hr

Cook:

6 hr

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Ingredients

• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Spanish paprika
• 2 tablespoons chili powder
• 1 tablespoon celery salt
• 1 tablespoon lemon pepper
• 1 tablespoon freshly ground black pepper
• 1 teaspoon freshly ground white pepper
• 1 teaspoon cayenne pepper
• 1 (5 to 8 pound) beef brisket (flat cut)
• 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
• 1 cup apple juice
• 1 1/2 cups your favorite BBQ sauce, for serving

Directions

Special equipment: spray bottle for apple juice
Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Barbecue

Stuffed pepper soup

Ingredients: 1 lb. ground beef 1 small onion, diced 1 large bell pepper, diced 1 can (29 oz.) diced tomatoes 1 (10 oz) can tomato soup (or tomato sauce) 1 (14 0z) can chicken broth (or beef broth) 2 cups cooked rice 1 tbsp. sugar 1 tsp. garlic powder salt & pepper, to taste shredded cheddar cheese, for topping Directions: In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat. When cooked, drain excess grease from beef mixture. Put beef back into pot. Add in diced tomatoes. Add in chicken broth (or beef broth, if using). Then add in can of tomato soup or tomato sauce (whichever you are using). Give it all a good stir. Then add in rice. Stir again. Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

Meatball Stroganoff

Ingredients:

• Frozen Italian style meatballs (1/2 oz each) 
• Extra virgin olive oil  
• 2 cups beef broth 
• Seasoning
• kosher salt and black pepper to taste
• dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
• 2/3 - 1 cup sour cream
• 1 cup heavy whipping cream
• Wide egg noodles

Grilled Cheese Steak Packets

1 lb sirloin steak, thin sliced
2 white onions, sliced
8 oz button mushrooms, sliced
1 red bell pepper, sliced
1 teaspoon italian seasoning
4 slices provolone cheese
salt & pepper to taste
4 hoagie rolls
aluminum foil

Preheat grill to medium-high heat

Arrange sheets of foil, one for each meal, on the counter. Place equal portions of the onion, steak, mushrooms, pepper and italian seasoning in the center of the foil. Season to taste with salt and pepper. Top with 1 slice provolone.

Fold top and sides to seal packet, leave room for air to circulate.

Place packets on the grill, cook about 8-10 minutes until steak is cooked through. Carefully open packets, watch for steam. During the last few minutes of cooking, toast the rolls.

Serve steak and veggies in a hoagie roll.

Grilled Steaks with Gorgonzola Cream Sauce

4 steaks of your choice, 1 1/4″ thick (strip, ribeye, sirloin, filet etc.)
2 tablespoons cooking oil
salt and freshly ground black pepper
Gorgonzola Cream Sauce (see below)

1. Let steaks sit on the counter for 15 minutes to take off the chill. Pat the steaks very dry, brush each side with the oil and season with salt and pepper on both sides (go easy on seasoning the steak with salt—the gorgonzola is a salty cheese).

2. Heat a grill pan or frying pan over high heat. When very hot, add the steaks and cook 3 minutes. Flip the steaks, turn the heat to medium-high and cook for an additional 6 minutes or until you reach desired level of doneness. Let steaks rest. Top with the Gorgonzola Cream Sauce.

Gorgonzola Cream Sauce
Serves 4

1/2 cup heavy cream
1 tablespoon minced fresh parsley or chives
4 ounces crumbled gorgonzola
2 ounces grated parmesan
1/8 teaspoon ground nutmeg

In a small sauce pan over medium heat, stir in heavy cream, parsley or chives, gorgonzola and parmesan cheese. Season with nutmeg. Whisk and let simmer for 30 seconds or until the much of the cheese has melted. Serve the cream sauce over steaks.

Pioneer Woman's Italian Drip Beef

Prep Time: 5 Minutes
Cook Time: 6 Hours
Difficulty: Easy
Servings: 10

Ingredients
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water
½ jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls

Preparation Instructions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart.
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

link

Simple, Perfect Enchiladas!

Prep Time: 1 Hour30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
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FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
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FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
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TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Link

Stuffed Pepper Soup

1 lb. ground beef
1 onion, sliced
1 tsp chopped garlic
1 can condensed tomato soup
1 can stewed tomatoes
1/2 c. chili sauce
1 c. water
1 green pepper, sliced
1/2-3/4 c. prepared white rice

Brown the ground beef. Add onion and garlic and cook for a few minutes. In large saucepan add soup, tomatoes, chili sauce, water and green pepper. Cook until boiling. Add rice and serve.

Quick and Easy Stroganoff & Noodles

Ingredients:

* 1 pound lean thin steak, cut in strips
* 1 medium onion, sliced
* 1 clove garlic, minced
* 1 can (10 3/4 ounces) cream of mushroom soup
* 1 cup sour cream
* 2 tablespoons ketchup
* 2 teaspoons Worcestershire sauce
* 1 can (4 ounces) mushrooms, undrained
* 6 ounces noodles, cooked and drained
* 1 tablespoon butter

Preparation:
In a skillet in a small amount of oil, brown meat. Add onion and garlic and cook just until tender. Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Toss noodles with the butter. Serve in separate serving bowls or chafing dishes. Serves 4.

Meatballs

Yields: 36 meatballs
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Ingredients

1 pound(s) ground beef
1/2 cup(s) soft bread crumbs
1 tablespoon(s) parsley flakes
1 teaspoon(s) salt
1 whole(s) egg
1/4 cup(s) ketchup
1 teaspoon(s) onion powder
1/4 teaspoon(s) pepper

Directions

Combine all ingredients in a bowl.
Shape meat into 1" balls
Arrange on greased 13x9 inch pan
Bake at 375 degrees for 20 minutes, turning meatballs halfway through.

Secretly Moist Meatloaf

Yields: 7-10 servings, plus leftovers
Total Time: 1 hr 10 min
Prep Time: 10 min
Cook Time: 1 hr

Ingredients

1 1/2 pound(s) hamburger meat
1 large egg, beaten
1 package(s) lipton beefy onion soup mix
dash(es) salt and pepper
dash(es) milk
3 piece(s) fresh white or wheat loaf bread
1 squirt mustard

Directions

Preheat oven 375 degrees.
In a large bowl combine egg, dry soup mix, salt and pepper, milk and mustard.
Take fresh bread slices and tear into nickle-sized or smaller chunks and put into bowl but dont stir in.
Add hamburger meat and mix all ingredients thoroughly (I like to do it with my hands).
Form meat into a long semi-flat loaf in a glass baking dish, then zig zag ketchup all across top of meatloaf.
Bake for 1 hour.

Renee's Pot Roast

Beef Chuck Roast
4 beef bullion cubes
1-2 cloves garlic (depending on size), minced
1 large onion, cut into large pieces
small potatoes (as many as you want), cut in half
small carrots (as many as you want)
salt
pepper
garlic powder

In an electric frying pan, heat some oil. Cook the minced garlic & onion until softened and slightly brown. Season both sides of the chuck roast with salt, pepper & garlic powder. Add meat to the pan and brown both sides. Add bullion cubes and enough water to almost cover the roast (about 2 inches in my pan). Cover and let simmer for about 2 hours, depending on the thickness of the roast. Check often so it does not boil dry, add water if needed. Add in the carrots & potatoes and cook for another 30 minutes or so. You want the veggies & roast to all be fork tender. Then I make gravy out of the leftover juice.

Bobby Flay's Perfect Burger

Cook Time - 10 min
Level - Easy
Yield - 4 servings

Ingredients
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness (see page 17 for approximate cooking times). Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.

IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.

Stuffed Cabbage Rolls

Ingredients
1 large head green cabbage, cored removed
1 pound lean ground beef
1/3 cup converted rice - Uncle Ben's
1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)
2 eggs
1 1/2 cups frozen chopped onions - Ore-Ida
1 (26-ounce) jar pasta sauce (recommended: Newman's Own)
2 (14.5-ounce) cans diced tomatoes with green peppers, celery and onion

Directions
Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.

Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.

Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.

Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.

In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.

Serve hot with sauce.

Stuffed Beef Tenderloin

Cook Time 50 min
Yield 2 to 3 servings

Ingredients
2 tablespoon butter
1/4 cup chopped shallots or yellow onion
1 cup chopped fresh mushrooms
1 (1 1/2-pound) beef tenderloin
Salt and freshly ground black pepper
Soy sauce, to taste

Directions

Preheat oven to 400 degrees F. In a medium skillet, melt the butter and cook the shallots or onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool.

Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Set the beef aside.

To stuff the tenderloin, open the beef and sprinkle in the inside with salt and pepper and rub with soy sauce. Spoon the mushroom mixture down the center of the tenderloin. Bring the 2 sides of the tenderloin up and around the filling to meet. Using butcher string, tie the tenderloin together at 2-inch intervals. Place the tenderloin in a roasting pan.

Roast for 40 minutes for medium rare. Let stand for 10 minutes before slicing. Slice about 1 1/2 inches thick

Stuffed Peppers

Ingredients
6 green peppers
1 lb extra lean ground beef
3/4 cup long grain white rice, raw
1 onion, chopped
2 garlic cloves, minced
1 (14 ounce) can original stewed tomatoes, chopped
1 (10 1/2 ounce) can tomato soup
1/2-3/4 cup chili sauce
1/2-1 teaspoon salt
1/2 teaspoon fresh black pepper

Directions
Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
Pour sauce over peppers.
Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.

Cavatini recipe

Makes 8 servings

3 C. mixed, uncooked pasta, such as 1 C ea. rigatoni and mostaccoli plus 1/2 C each rotini and shell macaroni
1 lb. ground beef
1/2 medium onion, chopped
1/2 green pepper, chopped
3 oz. pepperoni, sliced
1 (28-30) oz. jar spaghetti sauce
1 C. cream-style cottage cheese
12 oz. mozzarella, grated

Cook pasta according to package directions; drain well and set aside.
Brown ground beef in skillet over medium-high heat with onion and green pepper until onion is translucent, 5-8 minutes. Stir in pepperoni and cook until heated through.
Drain fat. Combine spaghetti sauce and beef mixture; simmer 5 minutes. Arrange half the pasta in lightly greased 3 quart casserole. Spoon on half the meat mixture, spread with cottage cheese and sprinkle with half the mozzarella. Arrange second half of pasta on top, spoon on remaining meat mixture and top with remaining mozzarella.

Bake, uncovered, at 350 degrees 30-35 minutes, or until heated through.

This dish can be prepared ahead for baking later.

Lasagna Rolls

12 lasagna noodles
2 c. FF ricotta cheese
1 egg
1/4 c. parsley
1 1/2 c. part-skim mozzarella cheese
8oz extra lean ground beef
28oz pasta sauce

Preheat oven to 375F.

Cook noodles according to package directions and drain, rinse in cold water. Mix ricotta, egg, parsley, and 1c mozz. in a bowl; set aside. Cook ground beef in skillet over medium heat until browned, drain grease. Spread 1/2 cup sauce in 9x13 baking dish. Spread 3tbs. ricotta mix on each noodle, top with some ground beef and roll up. Arrange seam sides down in baking dish. Top roll-ups with remaining sauce and mozz. Bake loosely covered for 15min. Remove cover and bake for 10 min. longer or until brown and bubbly.

Mom's Chili

2lbs ground beef
1 green pepper, sliced
1 onion, sliced
1 can diced tomatoes
1 can chili beans
1 can tomato juice
Speghetti noodles

Brown beef & drain. In large soup pan, combine beef, peppers, onions, tomatoes, beans and juice. Boil for 45 mins or so. Add noodles and cook till done.

Serve with cheddar cheese and cream cheese to top if you like.