Recipes - Beef
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Submitted by Derrick Riches, bbq.about.com
If you’ve ever traveled around The South, and even if you haven’t, there’s nothing like the traditional and smoky heartiness of a Sunday morning Brisket Benedict with some garlic, red bell pepper and onion fried red potatoes. If you don’t have the ability to slow smoke a brisket, and we only use Angus Choice Brisket for the flavor and moisture, head to your favorite BBQ joint and ask ‘em if they will sell you a pound.
Place English muffins on a plate and top with two pieces of beef brisket. Add one poached egg per muffin and pour over 1/4 cup of cheesy béchamel sauce. Add a few dashes of hot sauce if so desired.
SMOKED PRIME RIB (aka Lip-On Rib Eye)
Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230ºF to 250ºF for about four hours or until it reaches an internal temperature of 140ºF for medium rare or longer if desired. Slice to order and enjoy.
ULTIMATE TAILGATE BEEF KABOBS
Marinate the steak cubes in the steak sauce, hot sauce, and juice from the pineapples as long as possible. Place the steak and remaining ingredients on the skewers. Make sure the French fries are still pretty solid. They cook faster than regular potatoes. However, if they are too thawed, they will crumble and fall off the skewer. Brush with extra marinade while cooking over high heat.
MUSTARD SHORT RIBS
Place buffalo ribs in shallow baking dish. Mix mustard, sugar, lemon juice, salt, pepper, and garlic; pour over the ribs. Top with onions. Cover and refrigerate, turning ribs occasionally, for 4 to 24 hours.
AIN'T MOMMA'S MEAT LOAF
As with a hamburger, smoking can raise meat loaf from the mundane to the sublime. We like this version, but if you or your momma have a favorite recipe, it can be modified for barbecuing by making the meat mixture extra moist and by adding plenty of Worcestershire sauce, vinegar, or other sharp flavor to cut the richness of the smoke.
Basic Beer Mop (optional):
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220ºF. In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin, and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan. If you plan to baste the meat, stir the mop ingredients together in a small sauce pan and warm the mixture over low heat. Transfer the loaf to the smoker. Cook for 45 minutes or until the meat has shrunk away from the sides of the pan. Gently ease the meat loaf out of the pan and place directly onto the grate of the smoker. Continue cooking the meat for an additional 1-1/2 hours, dabbing it every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. When 30 minutes of cooking time remain, apply the barbecue sauce to the top of the meat loaf. After removing the loaf from the smoker, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches.
Bad weather? Use the same recipe, kick it up a notch with a little liquid smoke (not too much) and cook in the oven for about 1 hour. Not bad, and it gives you that outside taste inside!
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