Tag: beef

Beef Summer Sausage

Well, hot diggity dog! Get me some cheese and crackers and get them fast! This beef summer sausage came out tasting fantastic! Perfect texture, too. Boy, I could not have been happier with it. For my first time (of many) this was one of the best things I’ve ever made! I’m just giddy as can be! Great beefy flavor with a hint of smoke and pepper.

Beef Summer Sausage

This Is One Tasty Summer Sausage

I 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!

Morton Tender Quick, 2 Lb Bag (Pack of 12)
Morton Tender Quick, 2 Lb Bag (Pack of 12)

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

Inspired by a recipe from Little Dairy on the Prairie.

Beef Summer Sausage
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5 from 1 vote

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. 
Course Appetizer
Cuisine American
Keyword beef, sausage
Prep Time 5 minutes
Cook Time 16 hours
Total Time 16 hours 5 minutes
Servings 1 pound
Calories 2304kcal
Author Based on a recipe from Little Dairy on the Prairie

Equipment

Ingredients

  • 2 pounds 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.

Notes

Refrigerate any leftovers.

Nutrition

Calories: 2304kcal | Protein: 156g | Fat: 181g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 2967mg | Potassium: 2450mg | Calcium: 165mg | Iron: 18mg

Nutritional values are approximate.

D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb
D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb

Beef and Italian Sausage Chili

This beef and Italian sausage chili is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn’t spicy. But it can be if you add a lot of hot sauce or use hot Italian sausage. The broth is flat-out crazy delicious. That’s what distinguishes a good chili from a great chili. This is great chili.

Beef and Italian Sausage Chili

Sausage And Beef Make For Great Chili

This recipe actually changed my view of beef-only chili. Now, I almost always add Italian sausage to my chili. At least most of my beef chilis that is.

I found this recipe in Marjie Lambert’s great cookbook, The Real Chili Cookbook. I did make a few minor changes for our tastes. Also try my deluxe version of beef and Italian sausage chili.

Amazon Fresh - Beef Broth, Carton, 32 oz
Amazon Fresh – Beef Broth, Carton, 32 oz
Beef and Italian Sausage Chili
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4 from 1 vote

Beef and Italian Sausage Chili

Fantastic take on traditional beef chili.
Course Main Dish
Cuisine American
Keyword beef, chili, Italian, sausage
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 329kcal
Author Based on a recipe from The Real Chili Cookbook

Equipment

Ingredients

Instructions

  • Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.
  • Add the beef and cook until browned. Spoon off excess fat.
  • Add onion, bell pepper and garlic and cook another 4 minutes.
  • Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.
  • Season with salt if needed. Serve hot.

Notes

Even better with a dollop of sour cream on top!

Nutrition

Calories: 329kcal | Carbohydrates: 5g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 485mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 802IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 4mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

6 Bean Chili

This 6 bean chili is fantastic. I love all the various beans in it. It’s great for cold weather. We’re getting snow here today in Indianapolis. This chili will take the edge off of the shoveling we’re going to have to do! Instead of green onions as garnish, I used cebollitas, which are like green onions on steroids. They’re often grilled or roasted, but also worked great as a garnish on this chili.

6 Bean Chili

There’s Nothing Like a Pot of Chili

I like to use my good ole trusty Dutch oven to make this 6 bean chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my He-Man chili.

6 Bean Chili
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4 from 1 vote

6 Bean Chili

The more beans, the better the chili!
Course Main
Cuisine American
Keyword beans, chili
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Calories 194kcal
Author Mike

Equipment

Ingredients

Instructions

  • Brown meat in a large pot or Dutch oven.
  • Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
  • Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
  • Add beans, stir, and cook another 30 minutes.
  • Serve garnished with sour cream, cheddar, and chopped green onions.

Notes

This chili can get thick overnight. Just add a little water when reheating to thin it a bit before serving.

Nutrition

Calories: 194kcal | Carbohydrates: 10g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 772mg | Potassium: 564mg | Fiber: 3g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Cedar-Planked Beef Sliders

Grilling salmon on cedar planks is a pretty common thing. I’m not sure why I never thought about cooking burgers on them too, though. Bobby Flay thought about it. That means I had to make them too. These cedar-planked beef sliders were amazingly good. They’re the perfect two-bite, hand-held burgers. You’ll want to make extra because they definitely disappear fast.

Cedar-Planked Beef Sliders

A Different Kind Of Burger

The cedar adds just a bit of a twist to the burgers. They smell absolutely fantastic when cooking. The cedar flavor in the meat isn’t overwhelming. It’s there, though. It’s definitely something different and it adds a bit of a ‘wow’ factor to your cookout. The slider buns were also browned over the cedar for a little extra cedar flavor.

I served these delicious cedar-planked beef sliders with oven-baked fries and Crispers that were tossed in garlic oil and fresh choppy parsley.

I use this nifty little ole burger press to make these burgers. It’s the best thing ever for stuffing burgers with just about anything you can think of!

Cuisinart CSBP-200 Stuffed, 4-in-1 Burger Press
Cuisinart CSBP-200 Stuffed, 4-in-1 Burger Press

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar-Planked Beef Sliders
Print Pin
5 from 1 vote

Cedar-Planked Beef Sliders

The cedar adds just a bit of a twist to the burgers. They smell absolutely fantastic when cooking. The cedar flavor in the meat isn’t overwhelming. It’s there, though. It’s definitely something different and it adds a bit of a ‘wow’ factor to your cookout. 
Course Main
Cuisine American
Keyword burgers, cedar plank, sliders
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 2 servings
Calories 446kcal
Author Based on a recipe from Bobby Flay

Equipment

Ingredients

Instructions

  • Soak the cedar plank in water for 2 hours.
  • Fire up your grill for direct and indirect cooking.
  • Season the beef with salt and pepper.
  • Place plank over direct heat for 2 minutes. Flip and heat another 2 minutes. Brush top of plank with olive oil and place over indirect heat.
  • Place burgers over direct heat and cook for 3 minutes. Flip and cook another 3 minutes.
  • Transfer burgers to plank. Add cheese and cook until done, about 5 minutes.
  • Meanwhile toast the buns as desired.
  • Slather buns with burger sauce. Add patties and serve.

Notes

Toast your buns on a plank for extra flavor!

Nutrition

Calories: 446kcal | Carbohydrates: 33g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 179mg | Potassium: 284mg | Fiber: 3g | Sugar: 5g | Vitamin A: 170IU | Calcium: 179mg | Iron: 4mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

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 Beef

Chicory Adds More Wonderful Flavor

You can use whatever coffee suits your fancy when you make this coffee rub for beef. 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.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA
RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA
Coffee Rub for Beef
Print Pin
5 from 1 vote

Coffee Rub for Beef

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. 
Course Spice Rub
Cuisine American
Keyword beef, rub
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 cups
Calories 629kcal
Author Mike

Ingredients

Instructions

  • Combine all ingredients.

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 smoking.

For burgers

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

Notes

Store in an air-tight container.

Nutrition

Calories: 629kcal | Carbohydrates: 154g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Sodium: 19240mg | Potassium: 1859mg | Fiber: 30g | Sugar: 74g | Vitamin A: 6277IU | Vitamin C: 3mg | Calcium: 538mg | Iron: 13mg

Nutritional values are approximate.

AOZITA 14 Pcs Glass Spice Jars with Spice Labels - 4oz Empty Square Spice Bottles - Shaker Lids and Airtight Metal Caps - Chalk Marker and Silicone Collapsible Funnel Included
AOZITA 14 Pcs Glass Spice Jars with Spice Labels – 4oz Empty Square Spice Bottles – Shaker Lids and Airtight Metal Caps – Chalk Marker and Silicone Collapsible Funnel Included

Slow Cooker Barbecue Beef Sandwiches

This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juicy beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.

Slow Cooker Barbecue Beef Sandwiches

Beefy Deliciousness

The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.

Also try my slow cooker Hungarian beef.

Slow Cooker Barbecue Beef Sandwiches
Print Pin
5 from 1 vote

Slow Cooker Barbecue Beef Sandwiches

I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy.
Course Main
Cuisine American
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 sandwiches
Calories 567kcal
Author Based on a recipe from The Crocking Girls

Equipment

Ingredients

Instructions

  • Place the roast into your slow cooker.
  • In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper and garlic powder.
  • Pour the mixture over the beef.
  • Cover and cook on low 8-10 hours or until the beef is tender.
  • Carefully remove the beef from the slow cooker and shred with a fork.
  • Divide beef between buns.
  • Top with onion rings and cheese and serve.

Notes

The onion rings are optional but I think they add a nice crunch.

Nutrition

Calories: 567kcal | Carbohydrates: 42g | Protein: 41g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1082mg | Potassium: 831mg | Fiber: 1g | Sugar: 20g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 6mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Mexican Beef Short Ribs

I don’t cook beef short ribs that often. In fact, never. We’re more a pork ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try. The end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice. Surprisingly fantastic and quite the plate of comfort food.

Mexican Beef Short Ribs

Make It Your Way

These Mexican beef short ribs are great just as they are. The nice thing about this recipe is that you don’t have to make it ‘Mexican’ if you want to change it up a bit. Substitute whatever seasoning you want for the taco seasoning. I like having the bold taco flavors as the meat is quite bold by itself.

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

Also try my slow cooker baby back ribs.

Mexican Beef Short Ribs
Print Pin
4 from 1 vote

Mexican Beef Short Ribs

Great Mexican-style beef short ribs.
Course Main Dish
Cuisine American
Keyword beef, Mexican, ribs
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 449kcal
Author CD Kitchen

Ingredients

Instructions

  • Heat oil over medium-high heat in a large Dutch oven.
  • Add ribs and brown on all sides.
  • Remove any excess oil or fat.
  • Add remaining ingredients.
  • Bring to a boil then reduce to a slow simmer.
  • Cover and cook for 6-8 hours or until meat is fall-off-the-bone tender.
  • Serve over rice with the gravy from the pot.

Notes

If you can’t find beef consommé you can substitute beef broth.

Nutrition

Calories: 449kcal | Carbohydrates: 2g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 501mg | Potassium: 975mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 6mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

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.

Maryland-Style Pit Beef

Rare Is Best

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.

Slice It Thin

Although 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.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my grilled rib roast with gravy.

Maryland-Style Pit Beef
Print Pin
4 from 2 votes

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.
Course Main
Cuisine American
Keyword beef, sandwich
Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Servings 10
Calories 364kcal
Author Based on a recipe from Grilling 24×7

Ingredients

For the pit beef

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!

Nutrition

Calories: 364kcal | Carbohydrates: 36g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1084mg | Potassium: 569mg | Fiber: 2g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 14mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Maryland Pit Beef on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

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.

Maryland Pit Beef on the Char-Broil Big Easy

Don’t Let It Overcook…

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.

Crazy-Good Sandwiches

I 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.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

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

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

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
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5 from 1 vote

Maryland Pit Beef on the Char-Broil Big Easy

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.
Course Main
Cuisine American
Keyword beef, Big Easy, Char-Broil
Prep Time 3 days
Cook Time 1 hour
Total Time 3 days 1 hour
Servings 8
Calories 414kcal
Author Mike

Equipment

Ingredients

For the beef

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!

Notes

Great served on onion buns!

Nutrition

Calories: 414kcal | Carbohydrates: 32g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 2151mg | Potassium: 688mg | Fiber: 2g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 6mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Prime Rib Chili

Prime rib chili is one of those things that just sort of happened. With the end of winter in sight I decided to start rummaging around in the freezer for anything I needed to use up. I came across a nice rib roast that I’d forgotten about. I’d picked up a few of them last time they were on sale. They were so cheap in fact that I didn’t mind using a slightly more expensive cut of meat in a chili. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.

Prime Rib Chili

It’s About The Prime Rib

Other than the prime rib, this chili is pretty much your standard fantastic chili. I really love poblanos in a chili. To make them extra special I roast them on the grill or under the broiler first. For the same reason, I prefer fire-roasted tomatoes in my chili. That char adds a lot of flavor.

Amazon Fresh - Beef Broth, Carton, 32 oz
Amazon Fresh – Beef Broth, Carton, 32 oz

This chili is crazy good on cheese fries.

Also try my over the top smoked chili and some of Fat Johnny’s goulash.

Prime Rib Chili
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3.50 from 2 votes

Prime Rib Chili

Prime rib chili is one of those things that just sort of happened. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.
Course Main
Cuisine American
Keyword chili, prime rib
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 376kcal
Author Based on a recipe from Todd English

Ingredients

Instructions

  • Season the beef well with the salt and pepper.
  • Working in batches, heat some of the oil in a large Dutch oven or pot over medium-high heat and add the beef. Brown on all sides, 4-5 minutes, and remove to a plate.
  • Add the onion to the Dutch oven and cook 5 minutes.
  • Add the poblano and cook another 3 minutes.
  • Add the garlic and cook another minute.
  • Stir in the chili powder, cumin and coriander and cook another 3 minutes.
  • Add the broth, tomatoes and cooked beef.
  • Bring to a boil then reduce heat to a simmer and simmer uncovered for 45 minutes.
  • Add the beans and simmer another 15 minutes.
  • Remove from heat and stir in the lime juice.
  • Serve topped with cheese and garnished with cilantro.

Notes

Also great with some hot cornbread.

Nutrition

Calories: 376kcal | Carbohydrates: 5g | Protein: 18g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 709mg | Potassium: 458mg | Fiber: 2g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 2mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red