Saturday, April 10, 2010

Italian Beef

This is a recipe that my wife found a few years ago. I altered it a bit and it was originally meant for a Crockpot, but I used a Cast Iron Dutch Oven.

Italian Seasoning (for the Chuck Roasts)
2 TB Oregano
2 TB Kosher Salt
1 TB Parsley
1 TB Garlic Powder
1 TB Onion Powder
1 TB Turbinado Sugar
1 Ts Black Pepper
1 Ts Basil
1/4 Ts Thyme
1/4 Ts Celery Seed

5 lbs Chuck Roast (2 Chuck Roasts)
1 16oz Jar of Pepperoncini
1 Yuengling Lager (or any amber ale/lager)
3 Cloves of Garlic (Chopped)
1 Small Onion (Sliced Thin)
4 Packets Sodium Free Beef Bullion
2 TB Olive Oil

Season the Chuck Roasts with about 2 TB of Italian Seasoning (I seasoned them with about the same seasoning I would put on a steak)

-Smoke the Chuck Roasts for 1 hour at 200 degrees with Pecan Chips
-While the beef is smoking, Mix Beer, Bullion, Garlic, and Pepperoncini Juice
-Chop the stems off the pepperoncini's and put the peppers in the beer mixture
-Remove the Roasts after 1 hour of smoking and put them in HD Foil
-Raise the grill temp to 325 and Put a 5qt Cast Iron Dutch Oven

-Once the DO is up to temperature, put 2 TB of Olive Oil in the cook the onions until they just start to brown
-Put Chuck Roasts and all the juices in the DO
-Slowly pour the beer mixture into the DO
-Put the lid on the DO and cook for approximately 3 hours or until the roasts shred easily with a fork
-Remove the roasts from the liquid and shred with two forks removing any chunks of fat
-Put shredded beef back in the liquid, and prepare your buns
-Top you sandwiches with beef and shredded Mozzarella

Sunday, February 7, 2010

Welcome Home JR

Well, I got another grill yesterday. That's 3 grills in about 2 1/2 years, you just think I'm crazy, but its all about ceramics. I originally got my Holland propane grill because I was sick of the mess and wait times of charcoal grills. I expanded my grill collection with a Primo Oval XL, so I could have plenty of grill space for cooking on Holidays and family parties. I decided to trade in my Holland and get a Primo Oval JR because of the versatility of ceramics. I picked up my JR from a dealer on the Primo Grill Forum, Ask-A-Butcher. A very knowledgeable guy and long time ceramic grill owner, I drove to his house to pick up the grill and finally got to meet him after many discussions on the forum.

Along with my grill, he gave me an autographed copy of his book Addicted to BBQ, it is very informative for any BBQ fanatic and has a lot of great recipes!
Here is a picture of the new grill, and a whole bunch of lump charcoal I picked up with it. Roxy is also sniffing around checking things out.

My wife and I went to Whole Foods, and I picked up a few Grass Fed, Organic NY Strip Steaks. I grilled one last night with just Kosher Salt and Fresh Cracked Black Pepper, using the Reverse Sear Method.

I cooked it to 120 degrees internal temp at a 250 degree dome temperature. When it reached 120, I wrapped it in HD Foil and opened the grill vents to get the temp at 450 degrees for direct grilling. When the grill reached temperature, I put the steak on for 1 1/2 minutes , then rotated 90 degrees to get the "crosshatch", and repeated on the other is the end result.

There is something to be said for ceramic grilling and Grass Fed Organic Beef! It was excellent!