Chimichurri Sauce

Chimichurri Sauce

If you love grilled meats, especially beef, this amazing sauce from Argentina.  The Argentineans say, “Chimichurri would make nails taste good!”

Use liberally over steaks, Prime Rib, Grill Roasted Tri Tip, Slow smoked pork.

1 cup fresh Italian parsley (Some recipe use cilantro or a combination of both)

3/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 tablespoons dried oregano

2 teaspoons ground cumin

1 teaspoon salt

1/2 tablespoon minced garlic

1/2 tablespoon red pepper hot sauce

Directions

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Makes 1 -1/2 cup

West Texas, Mesquite Smoked Brisket of Beef

Notice the pink smoke ring, this comes with time, for both the brisket and the cook!  It the sign of a true "Pit Master."  You'll get there… trust me, you'll get there!

West Texas, Mesquite Smoked Brisket of Beef

1 whole Brisket

1 batch of West Texas Barbecue Rub;

This is called a rub for a reason.  You need to rub it into the meat.  I like it best rubbed in and then wrapped in plastic film and rested over night. This rule doesn’t apply to fish.  Heck you can just sprinkle it on fish.

6 Tbl. Ancho chile powder or mild New Mexico chile powder

3 Tbl.  brown sugar

3 Tbl. kosher salt

2 Tbl. fresh ground coarse black pepper

1 Tbl. ground cumin

1 Tbl. cayenne pepper

1 Tbl. sugar

Mix and store in a covered container.

Makes about 1 cup

1 batch of West Texas Flaming Mop Sauce;

For those of you that are just learning about barbecue, this is an important day in your life.  Barbecue sauce is used to cover up the flavor of inferior cuts of meat, or to enhance great barbecue by sitting on the side as an accent.  Mopping sauce is a completely different animal.  Its purpose is to tenderize while flavorizing.  The rule of thumb for brisket and ribs is slow and low.  While Smoking the meat give it a little mop every 20 minutes or so.  You’ll see and taste the difference the first time you try it!

1-3/4 Cups White vinegar

3 Tbl. Louisiana Hot sauce

1 TBL Dark Brown sugar

1 tsp. Cayenne pepper

1 tsp. Kosher salt

1 tsp. Fresh-ground black pepper

1 tsp. Sugar

Mix in a non-reactive bowl and cover.  Mop onto ribs, pork shoulder or brisket while slow smoking.

Makes about 2 cups

Rub the Brisket thoroughly with the rub and let stand at room temperature for 1 hour.  Place the brisket in the smoker fat side up and close the lid.   Light a few chunks of charcoal and keep your eye on the thermometer.  You’re looking for a temperature in the smoker of somewhere between 190° and 220° and you’ll smoke the brisket for a minimum of 8 and as many as 10 hours, turning every 2 to 3 hours. With brisket it’s a waiting game where patience is truly a virtue.  I find myself most virtuous (or is that patient) when drinking beer.  Perhaps you may want to try this age-old technique!

Spicy Asian Ginger Beef Skewers

We make these so often that, years ago, my Dad made a little grill out of plate steel that was just wide enough to hold the skewers.  This recipe also works well with pork, poultry, or shell fish!

Shown here with Pork!

Spicy Asian Ginger Beef Skewers

1 3- 4 lb. thick sirloin steak, cut into strips across the grain
1 C Soy sauce
1 12oz. bottle Asahi Black, Japanese beer
2 TBL Peanut oil
2 TBL Sesame oil
1-1/2 TBL Seasoned Rice Wine Vinegar
1/2 BUNCH Cilantro, chopped fine
2 TBL Brown sugar
1 TBL Chopped fresh ginger
3 Chiles, chopped fine, what ever you like Jalapeno to habanero
3 CLOVES Garlic, minced
Bamboo skewers soaked in water for 4 hours

1. Whisk soy sauce, beer, both oils, and rice vinegar together.  Pour into a large glass or non-reactive  mixing bowl, and add cilantro, ginger, chiles, garlic, and sugar.  Whisk well, add steak strips, and marinade for at least 4 hours, turning every couple of hours.  I usually marinade over night.
2. Thread meat onto skewers and grill until cooked all the way through.
3. Makes about 10 skewers.

Bourbon and Ginger Marinated London Broil

Bourbon and Ginger Marinated London Broil

The bourbon and ginger marinade gives this dish a wonderful mix of smoky and sugary flavors. Cook it over Mesquite charcoal for a taste that is truly amazing.

1 2 to 3 LB London broil
Marinade:
1/3 C Soy sauce
1/4 C Bourbon whiskey
1/4 C Brown sugar
1/2 C White onion, chopped fine
4 CLOVES Garlic, minced
2 TBL Fresh cilantro, chopped
2 TBL Fresh ginger, minced
2 TBL Red wine vinegar
1ty TBL Kosher salt
1 TBL Worcester sauce
1-1/2 TBL Extra virgin olive oil
2 TSP Dijon mustard
2 TSP Fresh ground pepper

1. Whisk all marinade ingredients together. Marinate London Broil in marinade for 24 hours, turning every few hours. Discard marinade. Grill to medium rare (128∞) over pure Mesquite charcoal. Remove from heat and allow to rest for 10 minutes before serving. Slice into thin strips, across the grain.

Serve with great bread like I make!

Point Reyes Blue Cheese Compound Butter

I was sent this comment today;
A Mexican restaurant in the San Francisco Bay Area serves tortilla chips and salsa with a blue cheese/butter mixture and it's fantastic. But I've never seen it served anywhere else. Your thoughts?

Give this a try, it's a good start.

Point Reyes Blue Cheese Compound Butter

3/4 lb sweet butter

2 Tbl. Dijon mustard

1 Tbl. Fresh thyme, chopped fine

Pinch Kosher salt or Flur de Mar

1/2 lb Point Reyes blue cheese, or your favorite blue cheese

Cut butter into small cubes and soften at room temperature for 15 minutes

Cream the butter working in the mustard, thyme and salt. Gently fold in the blue cheese until all ingredients are incorporated. Taste and adjust seasoning

Form the butter into two eight-inch rolls, about an inch and a half in diameter, along the bottom edge of two pieces of waxed paper. Roll up and twist tight.  Place in the freezer or the fridge if using right away.

Soften a bit and cut ½ inch slices to top any grilled meats right off the grill!