Hickory Smoked Beef Short Ribs

Ah, another weekend passed and another weekend where I was able to try a low and slow recipe much to the delight of the family. This past Sunday I blew the dust off an old favorite recipe and actually improved on the overall flavour of these hickory smoked beef short ribs.

All in all it was a 4.5 hour job but well worth it in the end. We served up a hunk of beef ribs with Heather’s own corn fritters and a couple of baked potatoes.

The recipe is pretty straight forward and combines the techniques of smoking and then finishing in….wait for it….an oven! (the thought still makes me shudder but hey ho, it was chuckin’ down with rain on Sunday so finishing the ribs inside was a bit of a blessing!

First the rub, which incidentally went on the ribs the night before, goes something like this:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp ground coriander
• 1 1/2 tsp of Kosher salt

Run this mixture through your spice grinder for a few seconds and combine it thoroughly. The next step you’ll  coat your ribs with a bit of regular vegetable oil and then ensure you get an even sprinkling of the rub – don’t be shy here either!

After 24+ hours in the fridge, get your ribs out to get up to room temperature as you get your smoker ready. Stabilise your smoker at 180 degrees F and once done, throw in a few choice chunks of hickory wood. No need to soak them whatsoever…why put wet wood on a fire? Kind of defeats the purpose.

Place your pre-rubbed ribs on a rack and place it on the grid. Close the lid and let it smoke for the next two hours.

In the meantime, prep the next stage which is the steeping stage….and this is what you’ll need:

• one bottle of beer (your choice but this time I used a bottle of Corona)
• 2 cups of chicken stock

Just get it ready, which means, no need to combine it all as you’ll dump it on the ribs after they finish smoking.

OK, so two hours have passed. Now you’ll simply move your ribs into a glass baking dish, bone side down, and then pour the chicken stock and beer on top of the ribs. Cover it with the lid or if you like, you can cover it with aluminium foil, but make sure it’s nice and tight. Have your oven pre-heated to 375 degrees F and then add the baking dish to the oven for the next 2.5 hours.

Once done, you’ll have an amazing bark from the smoking and the juiciest and most tender, fall off the bone beef you’ll ever try. The hickory smoke adds an awesome punch and the cayenne pepper give you that teeny bite that rounds off the ribs. Let the ribs rest for a few minutes but as they’ve been steeping in the stock/beer mix, they’re already nice a juicy.

Heather’s had this recipe before but with a bit of practice I’ve notched this one up by two points! Hope you enjoy this recipe. It takes a bit of patience but it’s all well worth it on a rainy Sunday night!

Cheers!

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Overall Heather Rating: 9/10

Bacon & Cheese Herb Burgers

So last night Heather and I tried a new tool out, the Williams & Sonoma “Stuffed” Burger Press. I’d give it a 6/10 for performance but for $18 who can complain? The point is though, that it did what it was supposed to do and that was, to produce an amazing burger filled with yummy goodness inside.

For incredibly tasting backyard sliders, try this recipe out:

• 500 grams of premium ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp fresh parsley (finely chopped)
• 1 tbsp fresh thyme (finely chopped)
• 1 tbsp fresh rosemary (finely chopped)
• 1 tbsp fresh oregano (finely chopped)
• 1 tbsp fresh chives (finely chopped)
• 1 tbsp of your favorite rub – for these bad boys I used Meathead’s Rendezvous Rub
• 1/4 tsp freshly ground black pepper
• 4 rashes of back bacon (fried up nice a crispy like)
• 1/2 cup of grated Old Amsterdam cheese (from Amsterdam of course!)

In a large mixing bowl, combine all of the ingredients above, save for the bacon and cheese, that you’ll do just before you grill. Once the mince is combined with all the ingredients, let it rest in the fridge in a zip top bag for about thirty minutes.

When ready, pull out your mince and get your press ready, that is, grease it a bit with some olive oil. This ensures the patties come out nicely instead of a sticky mess (which was exactly what happened with our first attempt!) Add enough meat into each of the halves, then to each side, press the “well maker” which makes a nifty little nook for the inside goodness. Fill that with a bit of bacon and a bit of cheese and crimp the press together. Voila. Pat the patties together a bit more (this is where the press kind of fails) but if you don’t mind this step, you’ll save yourself your burgers falling apart.

I grilled the burgers for 2.5 minutes per side at 400 degrees F and then let them rest for another 2 minutes. The result? Big smiles all the way around. Also, in an attempt to lower our carb intake, we used two lettuce leaves instead of buns and it all turned out wonderfully well. Check out the photos below!

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Overall Heather Rating: 9/10

Live from Toronto on a Gas Grill

So we just returned from a two week holiday with our family in Toronto, ON. As part of the lodging deal I had to grill a few nights to make up for our stay. I promised my big brother Mark I’d write him a special blog entry customised for his Weber gas grill. Now, I’m no expert in these gas grill matters but I did give it a good go and I think if you follow these directions on your gas grill, you’ll pull off some seriously good steaks.

Step 1 always starts with selecting your meat. We chanced upon some excellent ribeye at Costco – which I’d never get the chance to do here in Singapore but in Canada, it’s an inexpensive way to feed a large family. The quality is good enough and the prep of the steaks adds to the flavour of any steak. Having said this, always go with the ribeye cut – they don’t call it the king of steaks for nothing. Cut your ribeye steaks to an inch and a half thickness.

Step 2 is a dry brine – about 1 hour before you’re ready to grill, liberally coat both sides of your steaks with Kosher salt. Not sea salt, not table salt but Kosher salt. If you use the others, you’ll over-salt the steaks and ruin them for sure! Once coated, throw the steaks back in the fridge.

Step 3 calls for setting up your gas grill. At the same time, pull out your steaks from the fridge and cover them with a paper towel. Let them get to as close to room temp as possible. Set up your grill for indirect heat. What that means is if you have four burners like my brother does, heat up the far right burner and stabilise the internal temperature at about 225 to 250 degrees F. If you have a smoker adaptor, plonk that on top of the burner and get the smoke going.

Step 4 – place your steaks on the other side of the grid away from the burner thats on. Close the lid and let the temp stabilise again at 225-250 degrees F. Leave the steaks on for 15 minutes then flip them. In total this step should take no more than 30 minutes – I went 40 and although the steaks were delicious, they came out medium instead of medium rare.

Step 5 – take your steaks off and put them on a platter and liberally coat them with clarified butter (or regular butter if you can’t be asked) – At the same time, crank up all four burners and get that grill up to maximum temperatures!

Step 6 – with the lid open place your steaks back on the scorching grid and let them caramelize! Basically you’re doing the reverse sear method that produces a wonderful crispy outside with a juicy inside. Keep flipping your steaks until you’ve reached a nice dark brown crust on both sides of the steak surface. This should take about 5 minutes.

Step 7 is very important. Get your steaks off the grid and cover them in some aluminum (aluminium) foil and let them rest for 5 to 7 minutes.  Now get your plates ready and any sides you wish to serve and you’re good to go.

Save any and all cuts that aren’t eaten that night and use them up for steak and eggs – on our last morning with my family, Mark made us a wonderful breakfast with all the left over trimmings! Delicious the next morning.

So, in all I’m used to this method on the Big Green Egg and way more comfortable that way but I must say, the challenge on a gas grill was worth the sweat – thanks again Mark, Christine and the kids for making our stay so memorable!  Hope you replicate this recipe and blow the minds of your guests during the short BBQ season that Canada has to offer!

Cheers!

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PS – sorry for the delay in getting another entry out. We’ve been so busy lately that I just haven’t had the time to write. The grilling continues the writing was in a bit of a rut!

Awesomest Cheese Steaks

So what do you do with leftover ribeye steak that couldn’t be eaten the night before? You make the most excellent, awesomest, yummiest cheese steaks you can!

Thanks to our pals Gio and Michelle for leaving us some steak from Saturday night, I was able to come up with a great homemade cheese steak sauce and the tastiest topping ever.  Try this original take on a classic Philly meal…made in Singapore of course!

What you’ll need to do is pull your leftover ribeye steak from the fridge and take a very sharp carving knife and slice the thinnest slices you can. Preferably go 45 degrees against the grain of the steak that way you’ll get a tender chew on each piece of steak. Carve it all up and set it aside…don’t bother putting it back in the fridge.

Now is the time to prep all your fixins’: the sauce, the shrooms, the peppas’ and the caramelized red onions.

The sauce:

• 2 Tbs unsalted butter
• 1 Tbs white flour
• 2 cups of warm whole milk
• 1 cup of freshly shredded provolone cheese
• 1/2 cup of freshly shredded parmigiano cheese
• 1 pinch of Kosher salt
• Freshly ground black pepper to taste

Take 2 tablespoons of unsalted butter and melt it over medium heat in a small saucepan. Add the flour and keep whisking until it combines. At this point, SLOWLY add the warm milk and keep on whisking. Its a bit of a pain the wrist but keep it going for a good 5 minutes, until the mixture begins to thicken.  Take it off the heat and then add the provolone and parmigiano, whisking and combining the cheese into a melted goo that tastes unreal! Add a pinch of salt and some ground black pepper to taste.  Set it aside and now go prep the veg.

Toppings:

• Slice up 2 or 3 small red onions really thin, into ringlets
• Melt a 2 tablespoons of unsalted butter on a cast iron skillet
• Add the onions and sauté until just before they start to crisp up. A few crispy pieces are deliciously yummy too!
• Now slice up your green pepper (capsicum) nice and thin and prepare your same skillet with a tablespoon of butter
• Sauté your peppers until they’re nice and soft but still nice and green
• Now, slice up some baby shitake mushrooms and saute them in a bit of butter. Before you remove your shrooms, hit them with some salt and pepper and then add some freshly chopped parsley

The Meat:

Lastly take your steak pieces and melt the pieces of fat that you’ve trimmed off in the iron skillet. The flavor retained by doing this is incredible. Now flash fry the steak pieces in two batches and only for about two minutes. I also placed a metal bowl over the skillet to retain the steam, therefore retaining the moisture. What you DON’T want to do is dry out the steak in the frying process.

Now you’re ready to construct your masterpieces! Heather was kind enough to nip up to the bakery at our local supermarket and picked up two fresh bâtard bread – similar to a standard baguette but a bit wider.  Slice the bread in half and then slice it again like you’re prepping a submarine sandwich. Now scoop out some of the bread from both sides of the cut bread and set it aside for future bread crumb makin’. What you’re effectively doing is creating a reservoir for your toppings.

Now load up one side like this:

• Drip a good amount of the cheese sauce into the bread
• Load up the steak pieces next, and dont be shy here – this this the heart and soul of the sandwich
• Next add your caramelized onions
• Follow this with the green peppers
• Add the mushrooms
• And finally, give it another topping of the cheese sauce!
• A bit of black pepper and you’re sorted!

Take your top piece and fit it like a cap on top of the loaded bottom piece. By hollowing it out a bit it makes a beautifully neat sandwich and doesn’t overly fill you up with bread! Serve it up nice and hot with a glass of red wine and enjoy this INCREDIBLE way of saving leftover ribeye steaks!

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Overall Heather Rating: 9.5/10

Reverse Seared Ribeye Steak

Right, so here we are, 100 posts in and what better way to celebrate this milestone with a great recipe that will challenge the most seasoned grillers?  Reverse seared ribeye steak…what pray tell does that actually mean? Traditionally grillers tend to take a steak and slap it on a searing hot grill and 6 minutes later, you’ve got a wonderfully juicy medium rare steak that honestly taste pretty damn good. I came across a theory that talks about the wonderfully crunchy and tasty sear marks that are usually found on steaks however, the theory adds the critical question of why not have the entire steak surface turn into a tasty, crusty bark that keeps your taste buds flipping upside-down with every bite.

You can find this wonderful article here: http://amazingribs.com/recipes/beef/steakhouse_steaks.html - Thank you Meathead for sharing this incredible recipe and method of producing what can only be described as the BEST STEAK we’ve every grilled.

I won’t take credit for the method but I can corroborate the success of it all. Read the post above and give it a go. I will say that the timing on the low and slow portion of the cook was a lot shorter than 30 minutes. Trust your instincts along with a good digital thermometer. The searing bit…at the end of the grilling was a lot of fun and produced an incredibly tasty result. I also served the steaks with some leftover shitake/sake sauce that we used in this blog entry http://biggreenasianegg.wordpress.com/2011/07/07/smoked-threadfin-ikan-kurau-in-sake-sauce/- the sauce worked perfectly with steak though I do confess, my second helping consisted of only naked beef and it was equally delicious, if not a bit better!

We served two huge ribeye steaks cut into 4 portions with some steamed sweetcorn, baked potato and garlic fried spinach. Very happy family and a huge score for the hundredth blog entry on the Big Green Asian Egg site.

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Overall Heather Rating: 10/10

99′s Beef Steak Fajitas

This blog entry is dedicated to Wayne Gretzky! Its our 99th blog entry and it’s only fitting to share this with all of you and the “Great One” himself. Wayne, if you read this post, wish you had played at least one season with the Leafs…

Anyway, what do you need? Really simple, a bit of time and some basic ingredients. So, the time bit really means that you’ll marinade your beef overnight in a zip-top bag. For the marinade you’ll need:

• 1/2 cup of fresh pineapple juice (a great tenderizing agent!)
• 1/4 light soy sauce
• 1/4 cup vegetable oil
• 1/4 cup minced garlic
• 1 tsp ground cumin

Combine it well and place your steaks into the bag. Pour the marinade over the meat and place the bag into a bowl, in case it leaks and let it rest in the fridge overnight. Turn the bag a few times as you go into the fridge.

The next day, get your grill ready at 450F direct heat with an additional griddle module, if you have one for your grill. This was my first time using the griddle and it worked a charm!

To get your fajita stuffing ready, simply prepare:

• 1/4 cup vegetable oil (for the griddle)
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 8 flour tortillas
• 1 small tub of sour cream
• Get your lovely special someone to prepare (her) secret crazy garlic guacamole
• Finally, your two steaks – I used top side which was too lean and well, didn’t give the same flavour as a rib eye or any other marbled cut.

Sautee your vegetables and put them aside and then grill the steaks for about 4 minutes per side to get a nice medium rare. Let the steaks rest for 5 minutes afterwards and then slice them at a 45 degree angle cross the grain.

Plate it all up and serve away!

Last night…he shoots…he scores! Thanks 99 for the inspiration and hope you all enjoy this easy and tasty meal!

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Overall Heather Rating: 7/10 (if the steaks had been tastier, this was an easy 9!)

Tenderloin with Horseradish Guacamole

My son and I used to do this thing called “Crazy Guy Nights” and its been a long while since we’ve done that. For context, any given CG night would usually mean that we two boys would have a laugh and a great meal together, just the two of us. Well tonight, Heather was at a work event and Kalyna (our wee daughter) was asleep early we decided that a big old steak was in order…crazy guy style!

I’ve also been watching what we eat and have recently cut out carbs, booze and sugar for a while. The result has been great and I feel absolutely amazing. The good thing about what I’m doing is that I can enjoy all the proteins I like and as much veg as I like as well.  So tonight our crazy guy steaks were accompanied by an AMAZING Horseradish Guacamole and roasted herbed zucchini. Result?  Wickedly good!

The “horsey-guac” recipe is so simple and only takes about 3 minutes to prepare.

2 ripe avocados, cut into quarters
2 scallions, coarsely chopped
2 Tbs. prepared low-sugar horseradish
1 Tbs. Lemon juice
1 tsp salt
½ tsp freshly ground pepper

Whiz it all up in a food processor and set it aside. The above recipe makes enough for 4 steaks…we only did two so I’ve frozen the guac for another time.

The protein was purchased at the Butcher up the road. Jack our buddy prepped two really thick pieces of beef tenderloin for us. Once the steaks came up to room temperature, I simply coated them with a bit of thyme infused olive oil, Kosher salt and freshly ground pepper.  Nothing else is required if you’ve got a good cut of beef!

I cranked the BGE up to 600 degrees and chucked in two chunks of hickory wood for a fantastic smokey flavour. I grilled the steaks for 2.5 minutes per side then allowed the steaks to rest for about 5 minutes to redistribute the juices. If you like your steaks done a bit more, leave them on the grill for a few more minutes.  Ours came out a perfect medium rare at 2.5 minutes.

Alex and I ate in silence and that kind of shows you how good dinner was. We devoured it all like a pair ravenous wolves. I highly recommend this recipe for horseradish guacamole for any steaks you decide to prepare.

Thanks crazy guy, a great dinner with my favorite 14 year old!

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Overall Alex Rating: 10/10

New Year Wagyu Steaks

Ah, the first post of 2012! Happy New Year friends! Heather and I were lucky enough to bring in the bells with our family and friends by our side. Looking back at the year that was it was easy to laugh at the good times and even easier to by-pass the rough ones.  We celebrated into the wee hours of the 1st and then set out to have our annual family beach day. Following that, Alex went off to a pal’s place and Heather, Kalyna and I decided to rock up to the market to see what was on offer….and wouldn’t ya know it? Wagyu beef on sale!  Result!

So the recipe for this is easy as and really if you’re new to grilling steak, please take my word for it…don’t over do it.  With beef this good, let it do all the talking when it comes to flavour!

Bring up your steaks to room temperature and season them with nothing more than a dash of Kosher salt and some freshly ground pepper.  Let that side aside while you get your grill on and mess about with your sides. For this dinner we opted for roasted potatoes with garlic, baby portobello mushrooms and good old grilled corn.  I also had a small rack of ribs that I fired up so as not to waste them…they’ll do for lunch today!

I did the ribs, potatoes, mushrooms and corn all before the steaks.  Why? Well, the steaks only take 2 minutes on each side to grill.  I raised the grill temperature from its usual 400 degrees F to about 600 F for the steaks.  Once ready, I carefully opened the dome and placed the steaks on the grid.  Set the timer for two minutes and flip for another two once it beeps.  4 minutes in total yields a wonderful medium rare steak. I pulled them both off and wrapped them in aluminium foil to let them rest. ALWAYS rest your meat after it’s been grilled.  For these steaks, 5-7 minutes allowed for perfect redistribution of the juicy goodness inside.

Simple…that’s it.  Nothing overly complicated and some delicious result.  According to Heather, this Wagyu was one of the best steaks we’ve ever had.  There you go…keep your eyes peeled for 50% discounts on Wagyu beef!

Cheers and Happy New Year again!

Roman & clan

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Overall Heather Rating: 9/10

Secret Santa’s Hickory Scotch Fillet

We’re Baaaaaaaaaaaaaack!  After what seems like an eternity, Heather and I decided that it was about time that I add a new blog entry.  Let me say that the last few months, or at least since our last post which was around Thanksgiving, life has been a crazy roller coaster ride for us all. Thankfully, everything is absolutely perfect now and as with all things good, we wanted to add a wee bit more to our humble Big Green Asian Egg blog. Thanks to all of you who have been patiently waiting and quietly encouraging more content.  For you, this post…. Hickory Smoked, Scotch Fillet, with additives from a “Secret Santa” at work.

Now this post is eerily familiar if you’ve seen our beef section, its the same recipe for the beef roast with béarnaise but with a a few tweaks along the way.  The difference this time is that I used hickory blocks to help with a smokey flavour along with a scotch fillet cut and of course two new ingredients from my Secret Santa at work. Word got out that I love to cook and so Santa got me a collection of oils and an amazing Cassis puree vinegar (which made for an amazing salad dressing!)  The oil that I used both on the roast and the potatoes was A’Lolivier, a thyme infused olive oil that is nothing short of brilliant!

For the original recipe, click here: http://biggreenasianegg.wordpress.com/2011/05/29/beef-roast-with-homemade-bearnaise-sauce/

The method I employed for tonight’s dinner was simple. Got the egg up to about 600 degrees F for the searing step. Once seared on all sides (about 1.5 minutes on each side) I lowered the temperature to a balmy 400 degrees F. I initially used a tiered rack and tried to put the beef over the roast potato. Why waste all the drippings when you can reintroduce that flavour into the tatties? I set the timer for 25 minutes and let the egg do it’s thing. With 10 minutes left, I carefully removed the tiered grids and simply put the roast next to the potatoes to finish closer to the charcoal.  The result was magic.  Nicely crisped outside without any drying out of the insides whatsoever.

     
Once the timer pinged, I removed the fillet roast and wrapped it in aluminium foil and a tea towel and let it rest for 15-20 minutes. By the time the beef had rested well, I was able to heat up the béarnaise sauce (which was probably the best béarnaise to date), get the tatties all sorted and Heather made a spinach and beetroot salad with the Cassis vinaigrette and brie cheese…YUM!

All said and done, it was a great meal and one that the Mcara family surely will kick themselves for not having! (You see, they were supposed to have dinner with us!  YOU LOSE!)

     

Overall Heather Rating: 8/10 and a 10/10 for the Béarnaise!

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Korean-style BBQ Beef

As is normally the case on a Sunday night, we regularly have the Owen’s girls (Cynthia & Lucy) come over and share in a culinary delight. Truth be told, they also bring the veg, dessert and wine so it really does make for a perfect symbiotic relationship!

Tonight, Roman ventured into the world of Korean cuisine with his take on Korean-style sirloin steak served with a punchy herb filled dipping sauce wrapped in a leaf of baby butterhead lettuce along with steamed basmati rice and grilled green beans and asparagus. YUM!

The sirloin preparation is the key for this dish. We purchased 3 x 250 g sirloin steaks from my buddies at The Butcher this morning.  I tenderized the steaks by gently smacking them with a tenderizing hammer (wrapped in cling film) followed by one of the best natural tenderizers for beef I’ve ever come across.  100% fresh pineapple juice.  You’ll need a juicer for this as store bought or canned juice just doesn’t have the same effect. The result is incredibly tender, literally melt in your mouth beef!  So here’s how it all goes.

First, use about half a pineapple and juice it in your handy dandy juicer. Take the liquid gold and add it into a zip top bag along with your three sirloin steaks that have been gently tenderized.  Let the beef sit in the pure pineapple juice for no more than 3o minutes otherwise the beef with start to break down quickly.

Here’s what I found online on the subject: “Fresh pineapple juice is an excellent ingredient for a marinade because it contains one of the most powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)” So there you go!

While the beef is tenderizing, it’s a good time to prepare your marinade…and that goes like this:

• 5 Tbsp freshly chopped green onions
• 2 Tbsp chopped garlic
• 1 Tbsp finely chopped old ginger
• 5 Tbsp light soy sauce
• 2 Tbsp roasted sesame seeds (careful not to burn them…)
• 1 Tbsp dark sesame oil
• 2 Tbsp granulated white sugar
• 2 Tbsp Rice Wine
• 2 Tbsp red chili flakes

Combine all of the ingredients above and then once your beef has sat in the pineapple juice for 30 minutes, remove the beef, pat it dry and add it to another zip-top bag with the marinade you’ve just made up.  Let that sit in the fridge for about 3-4 hours and then remember to pull out the beef about 3o minutes before you’re ready to grill. Remember to take your left over marinade and place it into a small sauce pan.  Bring it to a boil to kill the bacteria and you’ll then use it for your dipping sauce later on.

Set your grill up for direct heating at about 500 degrees F.  Once your beef come up to room temperature, oil your grid with a squirt or two of olive oil and place your sirloin down for no more than 2 minutes per side.  That’s it! Remove the beef and let it rest for about 5-7 minutes.  Again, this helps redistribute the juices and the steaks cook for just a bit longer without drying out at all.

Remember, these sirloin steaks are thin so anything more than medium rare, you’re playing in the danger zone!

Thinly slice your sirloin once rested and present on a platter.  Get your sauce ready, your lettuce leaves individually pulled off and top up your plate with some steamed rice and grilled veg.  Top your lettuce leaf with some beef, add a combination of cilantro, basil and mint, pour some dipping sauce on top and you’re ready to rock! The result? Incredibly tasty Korean style beef! A lovely way to spend a Sunday night with the people you love!

Enjoy this recipe….I know we did! Roman

PS: A special thank you to Cynthia and Lucy for an awesome dessert of angel food cake with grilled fruit and real Cool Whip!  Brilliant addition to a wonderful dinner!  Thanks guys!

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Overall Heather Rating: 9/10