Videos

Video: Carne Asada with Chimichurri

 

[responsive_youtube 7ZEouvnfxbw]

Carne Asada with Chimichurri

Ingredients

– 1 skirt or flank steak
– Sweetwater Spice Tres Chiles Bath
– Cattleman’s Grill 8 Second Ride Carne Asada
– Hatch Chimichurri sauce (recipe below)

Directions

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.

Chimichurri Sauce

Ingredients

– 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

Directions

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.

Video: How to Make Pastrami at Home

 

[responsive_youtube 05Dms3LGnvE]

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.

Ingredients

– 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

Directions

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.

Pickling Spice

Ingredients

– 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

Directions

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

Yoder Smokers YS640 Pellet Smoker with Competition Cart

FOLLOW US

        

TWITTER FEED