Carne Asada with Chimichurri
Submerge steak in Sweetwater Spice Tres Chiles bath. Let sit one hour for every pound of meat. Preheat cooker to 475ºF. Grill about 2 to 3 minutes each side, until internal temperature reaches 125ºF. Let rest ten minutes. Slice thin. Serve with hatch chimichurri sauce.
– 3/4 cup cilantro
– 1/2 cup flat leaf parsley
– 4 poblano chiles, roasted, peeled & stems removed (use when Hatch chiles are not in season)
– 4 anaheim chiles, roasted, peeled & stems removed (use when Hatch chiles are not in season)
– 1/4 sweet onion
– 6 cloves garlic
– 2 tbsp capers
– 3 tbsp red wine vinegar
– 2/3 cup high quality EVOO
– salt and black pepper, to taste
Place all of the ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. Cover and refrigerate until ready to use.
All Things Barbecue’s staff chef, Tom Jackson, walks you through brining and smoking your own pastrami at home. This simple process will result in the best pastrami you have ever eaten.
– 1 beef brisket flat
For the Brine:
– 1 gallon water
– ¾ C kosher salt
– ½ C sugar
– 2 t pink salt (sodium nitrite)
– 5 cloves garlic, crushed
– 2 T pickling spice (recipe below)
Note: Depending on the size of your brisket, and the container in which you are brining, you may need to multiply this recipe. You will need enough brine to cover the brisket in the brining container.
For the Rub:
– ¼ C black peppercorns, toasted, coarsely ground
– ¼ C coriander seeds, toasted, coarsely ground
Step 1: Combine all brine ingredients in a large pot. Bring to a boil and stir until salt and sugar are dissolved. Cool to room temperature, then refrigerate until chilled.
Step 2: Place brisket in the brining liquid. Weigh it down with plates to make sure it is fully submerged. Refrigerate for 3 days.
Step 3: Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Coat the brisket with the rub. Preheat your cooker to 250ºF.
Step 4: Smoke at 250ºF until internal temperature reaches 150ºF. Double wrap the brisket in foil, and continue smoking until pastrami is tender when probed with a thermometer (190ºF-205ºF). Allow meat to rest half an hour. Slice thinly and serve.
– 1 T coriander seeds
– 1 T black peppercorns
– 1 T mustard seeds
– 1 T red chile flakes
– 1 T allspice berries
– 1 T whole cloves
– 1 t ground ginger
– 1 t ground mace
– 1 small cinnamon stick, crushed
– 2 bay leaves, broken in to pieces
Step 1: In a dry hot skillet, toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Crack the spices on a cutting board, under a heavy pan.
Step 2: Combine the toasted spices with the remaining spices. Store in a sealed container.
Products Used in this Video
All Things Barbecue’s staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and saucing them.
We smoked these ribs on a Yoder Smokers YS640 Pellet Smoker and used R Butts R Smokin’ Butt Kick’n Chicken and Ozark Heat rubs 50/50. We then sauced them with a 50/50 blend of Smokin’ Elvises Original BBQ Sauce and Firebug Grill’n Sauce Hot.
Products used in this video:
Yoder Smokers YS640 Pellet Smoker
R Butts R Smokin’ Kick’n Chicken Rub
R Butts R Smokin’ Ozark Heat Rub
Smokin’ Elvises Barbecue Sauce
Firebug Grill’n Sauce Hot
Reida Wildflower Honey
Victorinox Semi-Stiff 6″ Boning Knife
All Things Barbecue’s staff chef shows you how to butcher a bone-in pork loin into a frenched rack of pork. To properly butcher a bone-in pork loin make sure you have the right tools. Most important is a good boning knife like the Victorinox 6″ Semi-Stiff Curved Boning Knife.
Click the photo below for our Frenched Rack of Pork recipe.