I created this as a tweak to a recipe I found on Reddit. First batch was 12 lbs of prime chuck roast. Go big or go home! The typical process involves creating a sauce and a Notes: For larger batches, I might use canned stewed tomatoes instead of tomatoes and water or beef broth. Guajillo… Continue reading Barbacoa – Randy’s Smoked
Category: course-main-beef
Barbacoa
I found this recipe on Reddit and I liked the process. Notes: Should I add brown sugar to the sauce? Fish Sauce to add umami to the sauce. Would it be better to smoke the meat on low for 2 hours then brown on a searing grill before adding to the crock pot? Probably need… Continue reading Barbacoa
Salsbury Meatloaf – Randy’s
I decided I wanted a more savory version of meatloaf. I decided to try a to make a meatloaf that tasted more like Salsbury Steak. INGREDIENTS (Loaf): INSTRUCTIONS (Loaf): INGREDIENTS GRAVY SAUCE: Makes about 2 cups. INSTRUCTIONS GRAVY SAUCE:
Beef Stew For Glass Top Ranges
Notes: This is an updated procedure for making Beef Stew. It is still excellent but this process is much easier than trying to heat a large dutch oven or Le Creuset style pot on the glass cooktop. I have an induction top and it is very hard to control the heat with cast iron pots.… Continue reading Beef Stew For Glass Top Ranges
Enchilada Stuffed Shells – Danielle
NOTE: If you shred your own cheese, it will melt easier than pre-shredded cheese but this is not required for this recipe. INGREDIENTS 1 box of jumbo pasta shells 2 pounds hamburger 16 oz (2 small cans) refried beans 8 oz. shredded colby jack cheese 8 oz. shredded pepperjack cheese 56 oz (2 large cans)… Continue reading Enchilada Stuffed Shells – Danielle
Beef Brisket 2021 (smoked)
Notes: This is my attempt to cook a full packer brisket into sandwich slices and burnt ends. Every time I try to cook a whole brisket, the flats seem juicy when I pull the brisket from the grill but after slicing them, they become dry and crumbly. The problem with cooking the whole brisket together… Continue reading Beef Brisket 2021 (smoked)
Brisket – Sous Vide (Faux Smoked)
This recipe is for a 15 lb brisket. Multiply accordingly. INGREDIENTS (pre-cook): 10 Tablespoons Randy’s Beefy Rub 1 Tablespoon Liquid Smoke Optional – 1/8 to 1/4 teaspoons Prague Powder #1 to create a fake smoke ring (a little goes a long way) INSTRUCTIONS: Trim all but 1/4″ fat from the brisket. Combine rub and parague… Continue reading Brisket – Sous Vide (Faux Smoked)
Beef Brisket – Roaster
My mother used to make this. I updated the process to simplify it. It is easy, good and does not require a smoker. INGREDIENTS: INSTRUCTIONS:
Ground Beef Casserole – Keto
Ingredients: 1 pound ground beef 3 ounces cream cheese 1/2 cup beef broth 1/2 cup heavy whipping cream 2 tsp soy sauce 2 tsp nutritional yeast flakes 1 teaspoon garlic powder 2 cans green beans, drained 3/4 cup cheddar cheese 3/4 cup mozzarella cheese 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Preheat oven to 350 degrees. Brown ground beef in a cast-iron skillet then drain the excess grease. Add cream cheese and stir until melted then add… Continue reading Ground Beef Casserole – Keto
Meatloaf – Randy’s tweaks to Gregg’s
I liked Gregg’s meatloaf but I wanted to make a recipe that would cook in one hour and have a little more kick. This is what happens when you drink a martini and start adding ingredients as you go. I’m sure Gregg did the same thing while drinking a few beers. I would like to… Continue reading Meatloaf – Randy’s tweaks to Gregg’s