Coffee Rub for Beef

Coffee and beef go together like…. uh… well all other things that go together great. The coffee flavor mellows and enriches the beefy taste. My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender. Perfect. And that’s not the only great use of this rub, either. A little sprinkle on burgers just before grilling them really gives them a fantastic rich different flavor.
coffee-rub-for-beefYou can use whatever coffee suits your fancy, but for me, the best is the coffee from Cafe du Monde. It has a wonderful chicory flavor that is incredibly rich and compliments beef perfectly. You can now find Cafe du Monde coffee in most grocery stores, thankfully, so you don’t have to go to New Orleans to get it. However, going to New Orleans is never a bad idea, so next time you go, bring back some coffee.

Coffee Rub for Beef

Course Spice Rub
Cuisine American
Servings 6 cups
Author Mike

Ingredients

  • 2 cup light brown sugar
  • 2 cups freshly ground black pepper
  • 1 cup kosher salt
  • 1/2 cup chili powder
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 1/3 cup ground coffee

Instructions

  • Combine all ingredients.
  • Store in an air-tight container.

For smoking beef cuts

  • Rub all sides of the beef with prepared yellow mustard.
  • Apply the rub liberally. Wrap in foil or place in a resealable container and refrigerate for at least 4 hours, up to 12 hours, before smokng.

For burgers

  • Sprinkle the rub on both sides of the burger patties before cooking.

Beef Summer Sausage

Well, hot diggity dog! Get me some cheese and crackers and fast! This beef summer sausage came out tasting fantastic! Perfect texture, too. Boy, I could not have been happier with it. Great beefy flavor with a hint of smoke and pepper.
Beef Summer SausageI made my beef summer sausage ‘log’ a bit bigger round than I had thought, close to 2 inches. Not that that was a bad thing, but next time I’ll shoot for a size that fits more perfectly onto a cracker. A little meaty overhang isn’t a bad thing, mind you.

And I might add a bit of heat next time. I’m thinking that a few good sized pinches of red pepper flake ought to do it!

Also try my homemade Italian sausage. I love serving smoked sausage with my Sriracha mustard dipping sauce.

Beef Summer Sausage

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 16 hours
Total Time 16 hours 5 minutes
Servings 1 pound

Ingredients

  • 2 pounds 95/5 ground beef the leanest you can find, preferably
  • 2 tablespoons Morton's Tender Quick
  • 1 tablespoon Liquid Smoke
  • 1 teaspoon smoked black pepper or use regular black pepper and add a bit more Liquid Smoke
  • 1 teaspoon garlic salt

Instructions

  • Place the meat into a bowl and add the Tender Quick. Mix well. Cover and refrigerate overnight.
  • The next day, start by preheating your oven to 225 F.
  • Add the Liquid Smoke, pepper and garlic salt to the meat and mix very well.
  • Divide the meat into two equally-sized halves and form into logs.
  • Transfer to a baking sheet and bake for 4 hours.
  • Remove and let cool completely before slicing thin and serving with sliced cheeses and crackers.

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to make, couldn’t get any easier to cook, and are the perfect cold-day food. Ground pork and beef get mixed with rice and a few spices to make a tender, flavorful stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure!
Slow Cooker Stuffed Cabbage RollsThe next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. I’m not sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good.

Also try my roasted cabbage wedges with onion Cajun sauce.

Slow Cooker Stuffed Cabbage Rolls

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 cabbage rolls

Ingredients

For the cabbage rolls

  • 1 large head of green cabbage
  • 1 large egg beaten
  • 1/4 cup chicken broth
  • 1/4 cup white onion minced
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 cup uncooked long grain rice
  • Red pepper flake or hot sauce to taste (optional)

For the sauce

  • 1 15 ounce can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 10.75 ounce can condensed tomato soup
  • Red pepper flake or hot sauce to taste (optional)

Instructions

  • Bring a large pot of water to a boil.
  • Remove the core from the cabbage but keep the leaves intact.
  • Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
  • Chop any remaining cabbage and use it to line the bottom of your slow cooker.
  • Place the remaining cabbage roll ingredients into a large bowl and combine well.
  • Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
  • Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
  • Let cool 15 minutes before serving with sauce spoon over the tops.

For the sauce

  • Whisk together all ingredients.

Peppered Jerky on the Nesco Snackmaster Pro

This peppered jerky was my second (very successful) attempt at making jerky on my newly-acquired Nesco Snackmaster Pro dehydrator. I (and my neighbors) were very pleased with the first batch which was Cajun-flavored. I followed the same simple process and in 14 hours we were all enjoying peppered jerky. The jerky had a nice light pepper flavor with just a bit of spicy kick. The pepper was not overwhelming at all, but it was there just enough to be very enjoyable. You can leave out the heat, but I always prefer a bit of kick to my jerky.
Peppered Jerky on the Nesco Snackmaster ProIf this is your first time using your Snackmaster Pro to make jerky, here are a few things I’ve learned along the way so far. First, start with lean beef (I prefer top round). Place the beef into the freeze for about 90 minutes then slice it thin (1/4″ or slightly thinner) using a meat slicer. Second, follow the recipe below. No shortcuts. The marinade may have a strong odor at first, but that’s normal. Last, don’t over-dry the meat. Check it after 5 hours, or sooner if you cut your meat thinner than 3/16″ thick. Bend the jerky in the middle. If it just starts to tear it’s done. If it just bends, you need to dry it longer. Once you do a batch you’ll have the process down to an art!

Also try my ground beef peppered jerky.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Peppered Jerky on the Nesco Snackmaster Pro

This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Course Dehydrator
Cuisine Jerky
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 /2 pound
Author Mike

Ingredients

  • 1 pound beef top round sliced against the grain, 1/4" or thinner
  • 1 heaping tablespoon AC Legg Peppered Jerky Seasoning
  • 1/2 tablespoon to taste, red pepper flake (optional)
  • 1 scant teaspoon pink curing salt optional if you're going to refrigerate the finished product
  • 1/4 cup water

Instructions

  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, red pepper flake if using, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and place flat onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays from bottom to top every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good.
  • Let cool before storing in an airtight container.

Slow Cooker Beef Debris Po Boy

You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. It has to drip and run all over the place. That way I can dip my bread in the juices. Perfect. Like this slow cooker beef debris po boy.

‘Debris’ refers to beef that is cooked and then cut into shreds. In this case, we cut the beef first then cook it until it completely falls apart. The sauce is absolutely incredible. You’ll want to just take a spoonful of it and eat it right out of the slow cooker.
Slow Cooker Beef Debris Po Boy
The aroma of the beef cooking in the delicious sauce will drive you crazy all day long. You will find yourself doing like I did, trying to rush the clock forward to dinnertime. Fortunately this recipe for a slow cooker beef debris po boy makes a big batch so you’ll have plenty of it on hand to enjoy again and again.

I love sandwiches topped with tender slow-cooked beef. Try my Italian slow cooker beefspicy ItalianFrench dip and New Orleans roast beef sandwiches too.

Slow Cooker Beef Debris Po Boy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings 10 servings

Ingredients

For the beef debris

  • 4 pounds chuck roast trimmed, cut into small pieces
  • 6 tablespoons all-purpose flour divided
  • Kosher salt and freshly ground pepper to taste
  • 4 tablespoons bacon fat or vegetable oil
  • 1 tablespoon red wine I substituted balsamic vinegar
  • 2 cups chopped white onion
  • 1 cup chopped celery
  • 8 cloves chopped garlic
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 tablespoons Kitchen Bouquet
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Dried red pepper flake to taste (optional)

For the sandwich build

  • 8-10 loaves loaves of French bread toasted
  • Mayonnaise
  • sliced lettuce
  • tomato
  • dill pickles

Instructions

For the beef debris

  • Place 4 tablespoons of the flour into a large bowl. Season with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, coat the meat in the flour mixture. Shake off excess then transfer to the hot oil and brown on all sides. Transfer to a slow cooker set to low.
  • De-glaze the skillet with wine, scraping all of the goodies off the bottom of the pan.
  • Reduce heat to medium and add the onion and celery. Cook 10 minutes or until starting to soften.
  • Add the garlic and cook another 2 minutes.
  • Stir in the tomato paste.
  • Add the remaining 2 tablespoons of flour and stir well.
  • Slowly stir in the beef broth.
  • Add the Kitchen Bouquet and onion and garlic powders, stir.
  • Add the dried pepper flakes, if using, and stir.
  • Pour mixture into the slow cooker and stir.
  • Cook 8 hours or until the beef is fall-apart tender.
  • Adjust seasoning.

For the sandwich build

  • Split the bread horizontally.
  • Slather the loaves with mayonnaise and add the lettuce, tomato and pickles.
  • Spoon in the meat mixture and devour.


Slow Cooker Lone Star State Chili

Nothing beats a big pot (er…. slow cooker) of chili slow cooking all day long on a cold day. This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day.

For a nice twist on any recipe that uses canned diced tomatoes substitute fire-roasted diced tomatoes instead. They add so much more flavor than just ‘regular’ ole tomatoes. If you’re lucky enough to live where there are good fresh tomatoes this time of year, put 3-4 onto the grill (or under the broiler) for a few minutes until they are nice and charred. Skin them, dice them and toss them into this chili for even more great tomato flavor.
Slow Cooker Lone Star State ChiliAlthough it’s not a requirement, I prefer to brown any meats before I put them into the slow cooker. The browning adds color (of course) and a much better texture. And more flavor.

Also try Roger Staubach’s chili-in-a-bag.

Slow Cooker Lone Star State Chili

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Author Mike

Ingredients

  • 1/4 pound thick smoked bacon diced
  • 1 3 pound beef chuck cut into bite-sized cubes
  • 1 stalk celery chopped
  • 1 large carrot chopped
  • 2 large sweet onions diced
  • 6 cloves garlic minced
  • 6 jalapenos seeded, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons chili powder mild or hot, your call!
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1 28 ounce can fire roasted diced tomatoes
  • 1 14 ounce can beef broth

Instructions

  • Lightly brown the bacon and chuck in a large skillet.
  • Drain and transfer to a slow cooker set to low.
  • Add remaining ingredients.
  • Stir and cook 8 hours or until beef is tender, stirring occasionally. Add water if the chili gets too thick.

Maryland Pit Beef on the Char-Broil Big Easy

Not too long ago I made a Maryland-style pit beef on my smoker. It came out fantastic, but left me wanting to try the same idea again, but make it easier. And when I think easy, I think about my Char-Broil Big Easy. So off I went, and let me tell you, this Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.

The Big Easy cooks high-and-fast, and you want this Maryland pit beef to come off rare, so keep an eye on it. I went about 5 degrees further than I wanted, but I was still absolutely thrilled with the results.
Maryland Pit Beef on the Char-Broil Big EasyI made simple sandwiches from this beef after slicing it thin. Just a bit of Sriracha horseradish sauce and that’s it. That’s all it needed. The beef has such great flavor that I didn’t want to hide it with onion or lettuce or tomato… or anything.

You can cook darned near anything on the Big Easy. Also try my tasty tender pulled pork.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Maryland Pit Beef on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 3 days
Cook Time 1 hour
Total Time 3 days 1 hour
Servings 8 -10 servings
Author Mike

Ingredients

For the beef

  • 2 tablespoons seasoned salt
  • 1 tablespoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 3 pound top round beef roast

For the sandwiches

Instructions

For the beef

  • Combine all of the spices.
  • Sprinkle all sides of the beef with 3-4 tablespoons of the rub. Don't be shy with it.
  • Wrap the beef tightly in foil and refrigerate for up to 3 days, turning every 12 hours. The longer, the more flavor.
  • Fire up your Big Easy.
  • Remove the roast from foil and place into the Big Easy basket. Lower into the cooker and cook until the center reaches 125 F for rare, about 45 minutes. It's easy to over-cook the beef, so start checking the temperature after 30 minutes.
  • Remove from the cooker and let rest 10 minutes before slicing thin.

For the sandwiches

  • Toast buns, if desired
  • Slather buns with the sauce.
  • Add plenty of onion then mound up the thinly-sliced beef.
  • Enjoy!

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.
Smoked Pepper Stout BeefFor our simple pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!

I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.

Smoked Pepper Stout Beef

Serve this fantastic beef on rolls with our creamy horseradish sauce! It's out-of-this-world good!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 -10 servings

Ingredients

  • 4 lb chuck roast
  • Kosher salt and freshly ground black pepper
  • 2 large green bell peppers sliced
  • 1 large red onion sliced
  • 1 4 ounce can chopped jalapenos (not pickled, or substitute 3-4 large fresh jalapenos, chopped)
  • 6 cloves garlic minced
  • 1/4 cup Worcestershire sauce
  • 1 12 ounce bottle Guinness Extra Stout

Instructions

  • Fire up your smoker for cooking 225 - 250 F. Use a light wood such as hickory.
  • Season the beef heavily with salt and pepper. Don't be shy with the pepper.
  • Smoke until the beef reaches 165 F.
  • Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
  • Remove from smoker and let cook slightly before shredding the beef.
  • Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
  • Serve as desired.

Maryland-Style Pit Beef

Wow, this Maryland-style pit beef is incredible. So very flavorful. Incredibly flavorful. Easily the best tasting (smoked) roast beef I’ve ever had. A good amount of the meat disappeared while I was slicing it, that’s for sure.

This beef is so incredibly tender. I used a top round, which isn’t a cheap cut, but you could substitute a bottom round if you have to. If you want even more tender meat and great flavor, a top sirloin can also be substituted but you’re going to pay for it. I found the top round was just perfect.

If you ‘fear’ rare beef, do not. If you overcook this pit beef you will not have a happy day. Keep it rare and enjoy the wonderful juices and flavors.
Maryland-Style Pit BeefAlthough I have a meat slicer, I ended up slicing this Maryland-style pit beef roast with my chef’s knife. It’s a Wusthof, and it has a lot of use on it. A lot. Although I sharpen my knives by hand, I recently purchased a Chef’s Choice 1520 sharpener that is absolutely amazing. My knives are incredibly sharp now. The sharpener is one of the best purchases I’ve made in a long time. It only takes minutes to use, and it supports both 20 degree (European) and 15 degree (Asian) knives, which is a really nice feature to have.

Maryland-Style Pit Beef

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours

Ingredients

For the pit beef

  • 3-4 pound top round you can also use top sirloin or a cheaper cut such as bottom round
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder

For the sandwiches

Instructions

For the pit beef

  • Place the beef on a large sheet of aluminum foil.
  • Combine the remaining ingredients and rub on all sides of the meat. Depending on the size of the roast you might need all of the seasoning.
  • Wrap up in foil and seal tightly.
  • Refrigerate overnight.

On the smoker

  • Fire up a smoker for cooking 225 - 250 F. Use hickory chunks or fruit wood.
  • Place beef on smoker and cook until the internal temperature reaches 135 F. For my 3 pound round, this took about 4 hours, but you should start checking yours after 3 hours depending on the size, shape, temperature conditions.
  • Remove meat from smoker and wrap in foil for at least 30 minutes before slicing against the grain.

On the grill

  • Fire up a grill for direct and indirect cooking.
  • Place beef on grill over direct heat and sear on all sides.
  • Move to indirect heat and cook until the internal temperature reaches 135 F.
  • Remove meat from grill and wrap in foil for at least 30 minutes before slicing against the grain.

For the sandwiches

  • Toast buns, if desired
  • Slather buns with the sauce.
  • Add plenty of onion then mound up the thinly-sliced beef.
  • Enjoy!

Prime Rib on the Char-Broil Big Easy

This was my first time making prime rib on my Char-Broil Big Easy. It will definitely not be the last time. Preparation and cooking were, as always with the Big Easy, easy. And the end result was just crazy good. Tender, beefy and just flat out delicious. Incredible. This ended up being one of the best meals I’ve ever had.

Prime Rib on the Char-Broil Big EasyI started with an almost-five pound rib roast. All I did was salt and pepper it. Nothing fru-fru. Just rubbed it on and into the Big Easy.
Prime Rib on the Char-Broil Big EasyAbout 2 hours later the meat hit 125 F (and a bit higher in spots, so next time I’ll keep a closer eye on it). The weather was chilly, mid 50s, with some pretty good winds. I had expected the cook time to be 15 minutes/pound, but it ended up closer to 20 minutes/pound.
Prime Rib on the Char-Broil Big EasyAfter resting and slicing I served the prime rib with homemade au jus, Sriracha horseradish dipping sauce, cedar planked Cajun mashed potatoes, and grilled Cajun green beans.

Prime Rib on the Char-Broil Big EasyEverything on the plate was fantastic. I highly recommend making prime rib in the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Prime Rib on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 2 -4 servings

Ingredients

  • 5 pound rib roast rinsed and patted dry
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Instructions

  • Fire up your Big Easy.
  • Combine the salt and pepper and rub over all sides of the rib roast.
  • Put the roast into a cooking basket and put into the Big Easy. Insert an cooking thermometer into the meatiest part of the roast.
  • Cook about 15 minutes/pound or until the meat reaches 125 F. Note: 125 F will give you a rare roast. If your guests prefer their meat done medium-well or well, slice and then finish on a grill instead of cooking the entire roast to a high temperature.
  • Once the desired doneness has been reached remove the roast to a baking pan and cover with foil and a kitchen towel. Let rest 20 minutes.
  • Slice and serve as desired.