This was a a very fun cooking day for us, very. We took 8 cuts, from 8 different parts and cooked them 8 different ways. If you’re a fan of beef, you’ll be a fan of this video - watch it below.
Chuck Eye Roast
3-4 pound chuck eye roast
Kosher salt & ground black pepper
1/3 cup avocado oil, divided
½ tablespoon dried thyme
½ tablespoon smoked paprika
2 teaspoons cumin
4 garlic cloves, minced
3 stalks celery, 2 large carrots, ½ large yellow onion – all cut into chunky pieces
1/3 cup vermouth or white wine
Preheat the oven to 350
Tie roast to make it as even as possible and season well with salt & pepper
Heat 2 tablespoons of the oil in a large cast iron pan (or any oven proof pan), and sear on all sides until lightly browned, then remove from pan and let cool slightly
Combine remaining oil, thyme, paprika, cumin & garlic– mix well and rub over roast – save a couple tablespoons
Put the celery, carrots & onion into the bottom of the pan, toss with the saved rub and pour in the vermouth
Lay the roast on top of the vegetables, put into the oven and cook until 125ish degrees
Let rest covered loosely with foil about 15 minutes before carving
Smoked Beef Back Ribs
Makes one rack
1/4 cup yellow mustard
1 rack beef back ribs
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 tablespoon dried rosemary
Rub mustard over ribs
Combine garlic & onion powder, salt & pepper, oregano, paprika and rosemary - mix well and season ribs liberally – you won’t use it all
Smoke ribs at approximately 275 until about 205 degrees, or you can easily poke a knife into the meat between the bones with no resistance
Smoked Chateaubriand (with soy butter shiitakes)
Chateaubriand is simply the center cut piece from a beef tenderloin, but of course this works with any part of the tenderloin
1 Chateaubriand, about 2 pounds
1 tablespoon neutral oil
½ tablespoon each kosher salt, course ground black pepper and garlic powder
1 pound shiitake mushrooms
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
3 tablespoons soy paste
Kosher salt & pepper
Heat smoker to 250 degrees
Rub filet with neutral oil
Combine salt, pepper & garlic powder – mix well and season filet on all sides
Put on smoker at 225-cook until 125 degrees
While it cooks, put mushrooms in a large pan with oil and cook over medium high heat until beautifully softened, 5-7 minutes
Add butter and garlic – stir until fragrant then add soy – mix well, season to taste with salt & pepper and take off heat until filet is finished cooking
Remove filet from the smoker when done, re-warm the mushrooms and serve
Chipotle Lime Tri Tip
4 cloves garlic, smashed
4 canned chipotle chilies (in adobo sauce)
½ cup fresh lime juice
½ cup neutral oil
2 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons course black pepper
1 tri tip, about 2 pounds
Combine all ingredients (except tri tip of course), in a blender and blend until smooth
Save a few tablespoons of the marinade for a final baste when done, but put the rest of it along with the tri tip in a zip lock bag and marinate trip tip a couple hours up to overnight
Remove from refrigerator about an hour before cooking
Grill tri-tip over medium high heat, turning often until cooked to your desired doneness
Remove, cover loosely with foil and rest about 15 minutes before slicing
Herbed Eye of Round
One 4 pound eye of round roast
1/3 cup yellow mustard
Salt, pepper, garlic powder
1 stick butter
½ cup olive oil
4 cloves minced garlic
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon soy paste
Rub roast with mustard, and season liberally with the salt, pepper & garlic powder
Set on rotisserie prongs, and put on rotisserie
Meanwhile combine butter, oil, garlic, rosemary, thyme and soy in a small pot, and set over low heat – melt together
About 30 minutes into cooking, start basting and baste every 15 minutes until done
Brisket Burgers w/ Smoked Paprika Aioli
Makes 2 burgers
1/3 cup mayonnaise
Juice of ½ lime
½ teaspoon each smoked paprika, garlic powder and ground cumin
Kosher salt & pepper
12 ounces ground brisket
Neutral oil
6 strips beef bacon, cooked
2 slices white cheddar
2 brioche buns
Combine mayo, lime juice, paprika, garlic powder, cumin and a good pinch of salt & pepper – mix well and set aside
Shape brisket into 2 patties, lightly oil and season well with salt & pepper
Cook 3-4 minutes a side until done to your liking – and you can cook them any way like, but cooking them on something flat will help get a nice crust
When they’re almost done and add cheese to melt
Toast or grill buns, add aioli, the patty with cheese, then top with the beef bacon
Skirt Steak with Red Chimichurri
3 large cloves garlic, peeled
1 shallot, very finely chopped
1/2 cup each loosely packed fresh parsley and cilantro
1/3 cup (about 4 ounces) jarred roasted red peppers
1 teaspoon ground cumin
1 tablespoon smoked paprika
1 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 - 3/4 cup olive oil
Neutral oil
1 large skirt steak
Kosher salt & pepper
Put garlic, shallot, parsley, cilantro, red peppers, paprika, cumin, red pepper flakes, vinegar and a big pinch of salt & pepper in a processor - whiz until well blended and set aside
Lightly oil steak, season with salt & pepper and cook, any way you like until just done, about 130 degrees – brushing with the chimi as you turn it
Brush with the chimichurri before serving with extra on the side
Miso Marinated Flank Steak
Marinade:
¼ cup white miso paste (available at most supermarkets)
¼ cup rice vinegar
1 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 large garlic clove, finely minced
1 teaspoon fresh ginger, finely minced
1 flank steak, about 2 pounds
Basting sauce:
2-3 tablespoons sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
Put the flank and the marinade in a ziplock bag, seal and refrigerate 8 hours up to overnight
Remove steak from fridge 30 minutes before cooking
In the meantime, add basting ingredients to a small bowl and mix until well combined
Pre-heat grill to medium high for at least 10 minutes, remove flank from bag (throw away marinade) cook about 4 minutes on first side for medium rare. Flip steak over and brush the top with basting sauce, and cook 2nd side cook about 3 minutes or so, flip again and baste with more sauce.
Take the steak off the grill, brush with more sauce, cover lightly with foil and let it rest for 10 minutes
Slice into thin strips across grain to serve