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Tell your friends “hold my beer!” while you follow along with this, the best cast iron steak recipe you’ve ever tasted, and watch closely as their mouths water for another bite…
“Hold My Beer!” Cast Iron Steak Recipe
Hold My Beer Cast Iron Steak - YouTube
Step one of this cast iron steak recipe (or to any brew’n’que session really) is cracking open a can of your favorite beer. That’s right, now you can get to the cooking. Let us know you’re favorite brew in the comments below.
While your grill is getting hot, what you want to do is season that beautiful cut of beef. Pat it down with a paper towel first, to remove excess moisture. Then apply a layer of sea salt and ground pepper, a good steak does not need any more than that. Repeat seasoning on both sides of your steak
Let the steak rest for a few minutes. In the meantime, place your cast iron pan over direct heat on your grill. Add some vegetable oil or other high heat cooking oil and let it heat up.
Place the steak directly on the pan and it should start searing immediately. Add 1 Tbsp of butter and 2 cloves of fresh herbs on top of the steak to add that extra mouthwatering flavor.
Flip the steak when necessary to cook the other side too.
If you have a pork leg you wanna turn into a mouthwatering crunchy pork roast for everyone to enjoy, then boy do we have the cook for you.
Crispy and Crunchy Pork Roast on the Grill
Crispy and Crunchy Pork Roast - YouTube
About 6 (up to 12) hours before the actual cook, take the time to prepare the roast. Score the skin in a cube pattern. This will allow the skin to open up during cooking for bonus presentation points!
Then, mix these ingredients for the injection brine:
1 Cup Apple cider vinegar
2 Tbsp Worcestershire sauce
Juice from 1 Lime
1 tsp Tabasco sauce
3 Tbsp Salt
1 Tbsp All-Purpose barbecue rub
Using a meat injector, inject the roast leaving 1 inch between the holes. Then season the pork with your all-purpose rub on the meat side, and straight salt on the skin.
Now set your grill up for indirect cooking at a high temperature, in the 400-500ºF range. Place the roast on the indirect heat side, and let the high heat crisp up the skin.
This should take about 45 minutes – check a couple of times throughout to make sure it’s not just one side thats cooking.Once the skin looks dry enough, carefully scrape off the excess salt off of the skin, since it has served its purpose.
Keep cooking for about another hour, or until the skin starts splitting open. This is when you want to lower the temperature a bit, and insert a high quality reliable meat thermometer to monitor core temperature. Your crunchy pork roast is almost ready!
Cook to a minimum core temperature of 154ºF. When ready, rest the pork at room temperature for 30 minutes, allowing the meat to reabsorb its juices.
Wondering how to smoke a hot and fast brisket that still tastes like beef heaven? Yes, it’s possible, and award-winning pitmaster Kosmo will teach us how to do it on a drum smoker.
Hot and Fast Brisket On A Drum Smoker
How to Smoke a Brisket - YouTube
Ninety-nine out of a hundred times, smoking a brisket means taking your time. But for that one occasion where you want your beef smoked quick, here’s what you’ll need to do!
Fill up a large fire basket with charcoal, and light it up. Have all of the vents open, to allow the oxygen to circulate and feed the fire.
Here’s a good drum smoker to use for this cook…
Pit Barrel Cooker Drum Smoker
While the pit is heating up, take the knife to the brisket. Trim off any hard fat that will not render down during a hot and fast cook like this. Also trim off any loose flaps of meat. Season with your favorite BBQ beef rub(s), making sure to cover all surfaces equally.
When temperature inside the pit stabilizes at around 300ºF, it’s time to place that baby on there. Then you can close the lid and sit back.
Pro Tip: Spin the brisket around every 30 minutes. This will ensure the meat cooks evenly throughout.
At the 2 hour mark, it’s time to wrap the brisket. Pull it from the heat, and place it on a large sheet of aluminium foil. Wrap tightly, with some of your favorite BBQ sauce in it. Then place the brisket back on the pit for the final stretch!
The brisket will be ready once it hits a core temperature of 206ºF. Pull it off the heat, let it rest, chop, and most importantly:
If you wanna do a smoked prime rib justice, you have to go low and slow. Here’s how to do it step-by-step, plus a few recipes for garnishes to complete this mouthwatering meat experience.
Smoked Prime Rib with Horseradish Sauce and Potatoes
Prime Rib - YouTube
Step one, bind the prime rib roast up. Binding a large cut using butchers twine is important to keep it in shape, and allow it to cook uniformly all the way through.
Next up, salt the meat. Be liberal, using sea or Kosher salt. Repeat with black pepper, cayenne pepper, garlic powder, and thyme (or any other combination of spices!) to taste. Cover all sides of the roast.
Have your smoker set up for cooking in the 200ºF range – this is low’n’slow after all! Place the prime rib roast on the pit with a roasting pan underneath the grates. Your target internal temperature is 125ºF for a medium-rare.
While the meat is cooking, you can take your time and prepare the garnishes. First up- a killer horseradish sauce. For this you will need:
1 Cup Sour Cream
1 Tbsp Fresh chive, chopped up
4 Tbsp Horseradish, ground up
Simply mix the ingredients, then taste test it and adjust if necessary. Place it in the fridge for at least 2 hours for all of the ingredients to come together.
In the meantime, keep an eye on the prime rib. Once your thermometer shows internal temp is where you want it, take the roast off the heat, tent it with tin foil and let it rest for 20-30 minutes.
Get the roasting pan from underneath your cooking area. These juices you collected there, can become a killer jus. Simply add a touch of flour (about 1 Tbsp should do it) to thicken the juices a little. Place over heat to cook the flour taste out of it. Then add some beef broth and a whisk of Worcestershire sauce. Reduce to your desired thickness.
Time for the final step: searing that gorgeous piece of meat. While it was resting, carryover temperature should have brought it up about 10ºF. Crank up the heat on your pit to 450º-500ºF, and sear for about 9 minutes in total.
If you love butter and you love burgers, then this Solly’s Grille burger copycat recipe will rock your socks off. Take notes because this true to the original “butter burger” is bound to be a party favorite of your family.
Let’s kick things off with the stewed onions that are going to be the main topping for the burger. You will need:
3 Tbsp olive oil
2 medium sweet onions (diced)
2 Tbsp unsalted butter
1/2 Cup dry white wine
1 Cup beef broth
Salt & pepper to taste
Heat up the olive oil in a medium pan, and once hot enough, throw the onions in it. Also add the butter and let it melt. You don’t want the onions to caramelize, so keep the heat low.
Once the butter is molten, add the wine, and let it cook for 10 minutes. Then add beef broth, salt and pepper. Let it simmer for 20 minutes with the lid on. Then crank up the heat and bring it up to a boil with the lid off, to reduce out all the remaining liquid. When done, set aside at room temperature.
Time to grill the burger! Use meat that’s more than 90% lean, just because of the amount of butter used in this recipe. Spread some butter or oil on the cooking surface, then throw on the patty with some salt.
Flip the patty when the juices start coming through the top. Now spread some of the onion topping on the top side, then place a slice of American cheese on it.
Give the buns a toast. When ready, spread 1-2 tablespoons of butter on the top bun (told you it was going to be a lot!) and assemble the burger.
Fifteen-times BBQ champion Heath Riles shares his winning Competition Ribs Recipe. Pay attention and watch his step-by-step video tutorial so that you can pick up tips and techniques to up your rib game immediately.
Competition Ribs Recipe from Pitmaster Heath Riles
Competition Rib Recipe from Pitmaster Heath Riles - YouTube
The first step to any competition recipe, is making sure it looks as good as possible for the judges (or your guests). This means squaring it up, and trimming if needed, to give it an even appearance (St. Louis style ribs).
Next up, remove the membrane from the bone side. Using a paper towel to grab onto the membrane, work a butter knife under the membrane to loosen it and peel it off.
Before applying the rub, slather the ribs with something that will act as a binder. Pitmaster Riles uses yellow mustard, in typical Memphis fashion. Alternatively, you can use any vegetable oil.
Apply a generous layer of your favorite BBQ pork rub. For this competition ribs recipe, Pitmaster Riles layers his rib racks in Jalapeño, Garlic, Pecan, and Honey Rubs. Make sure all sides are coated evenly, to ensure each bite looks and tastes the same. Let the ribs sit for 20 minutes at room temperature to sweat through the rub, prior to grilling them.
Let’s get that fire started!
Light up the grill, with some hickory and cherry pellets for smoke. Target cooking range is around 275⁰F.
After about 2 ½ hours, the rub should now adhere to the meat. This is the sign it’s time to wrap. Pull the ribs from the heat, and season again lightly on both sides with the Honey rub (or other sweet rub). Then lay down two sheets of aluminum foil, place the ribs meat side down, and pour ¾ cup of brown sugar, butter, honey, and other spices you like.
Wrap the ribs tightly, making sure not to rip or pierce the foil. Then place back on the pit until core temperature reaches 204ºF.
Take the ribs off the heat again, carefully removing the foil. Dust the back side with the sweet rub, and lightly glaze both sides with a mixture of 1 cup sweet BBQ sauce, ½ cup tangy vinegar.
Finally, place the ribs on the pit one last time for ~15 minutes to set the glaze.
The first step to getting your new grill or smoker up and running is knowing how to season your BBQ pit. Not only does it ensure you are cooking safely, it also adds that distinct flavor for your smoked meat.
Coconut or Canola oil
How to Season your BBQ Pit – Seasoning a New Gator Pit
How to Season your BBQ Pit - GatorPit - YouTube
First up, get a spray bottle, and fill it with either canola or coconut oil, which are heat resistant oils. Spray every surface inside and outside of the pit with it. Then use a cloth rag to wipe the oil down until every surface is covered with a thin coat.
The old school, purist way to do this is by shoveling out coals from an existing fire into your firebox. You can of course use a charcoal chimney. Throw some wood on the lit coal and close the firebox.
Let the temp inside the smoker rise to ~300ºF or above (as hot as it can safely run), and let it run for 3 to 5 hours, or until the smell of burning paint is completely gone.
Your smoker is now ready to use for cooking tasty ribs and juicy pork butts, or even a beef brisket.
A pit roasted top sirloin with a killer sauce! Trust us, this is what you’ll be putting in your sandwiches from now on, so check out this easy and mouthwatering recipe.
How to Cook a Knuckle Roast (Pit Roasted Top Sirloin)
Pit Barrel Pit Roasted Top Sirloin | How to Cook a Knuckle Roast | White Thunder BBQ - YouTube
Start by trimming the top sirloin if necessary. Trim off any excess or hard fat, which won’t render down during cooking. Also cut off any loose flaps of meat that might burn. Don’t throw these scraps away – find a way to use them!
Next up, season the meat with your beef rub of choice. Cover every side of the sirloin evenly, then let it sweat through the rub.
Now tie off the roast using butchers twine. This will help keep all of it in shape during cooking, thus making it easier to cook evenly throughout.
Let’s fire up the smoker! Stabilize temperature in the 300ºF range.
In a disposable roasting pan, roughly chop up some white onion, celery and thyme. Place top sirloin on top, and move the roasting pan to your cooker. Pour in some chicken stock, insert an thermometer probe, and close the lid.
When core temperature hits 115ºF, remove the pan and place the sirloin directly on the grates. Don’t throw away the liquid! Strain it, and reduce it by half in a pan over low heat.
When the pit roasted top sirloin reaches an internal temp of 125ºF, pull it off the heat. Lightly tent with foil and let it rest for 30 minutes.
Remove the butchers twine, and slice as thinly as possible. Serve alongside the reduced broth sauce.
This Junkyard Dog burger is greasy, meaty, and all around mouth-watering, just how a burger should be. Can you take on this beautiful monster?
The Junkyard Dog Burger Challenge!
Junkyard Dog Burger Recipe! - YouTube
First up is the recipe for the Junkyard Dog sauce. As with the rest of the burger, this sauce will not compromise on taste for the sake of your diet – let’s get started!
You will need:
1/2 cup mayo
1 Tbsp chili sauce
1 Tbsp yellow mustard
1/4 cup Ketchup
1 tsp garlic powder
2 Tbsp diced pickled jalapeno peppers
Mix all of the ingredients in a bowl until the ingredients are evenly distributed. The resulting sauce might remind you of a Thousand Island dressing, only way way better.
Time to move to the grill!
If you have a flat-top, now’s the time to use it. Regular grill grates work great (pun intended!), but a flat top will give you that killer sear all across the patty, and you can’t say no to that…
But before we get to the patty, let’s make a topping for our burger. Get 3 strips of thick cut bacon and slice into thin strips. Lay them down on the flat top (or in a cast iron skillet you have preheated on the grill).
Once most of the fat has rendered down, add one sliced hot dog to the mix. Let it get some color, then add one coarsely chopped sweet onion.
Once the onion starts caramelizing, move the topping over to the side, and give the buns a quick toast.
Next up, get enough ground meat (used here: 80/20 ground chuck) and form it into 2 patties. Place them down into the grease from the bacon and hot dog, seasoning the up-facing side to taste.
When ready, flip the burgers, and place a slice of white cheddar cheese on top of each one. Cook until the patty is done.
Time to assemble the Junkyard Dog burger! Spread some mayo on the bottom bun, then stack the two patties on top. Then top with the bacon-onion-hot dog topping. To finish it off, spread a generous amount of the Junkyard sauce on the top bun…
The burger is ready for enjoyment – have the paramedics on standby. Hope you have fun with this cook!
If you’re cooking a bone in prime rib steak of this magnitude, you need know how to treat it right! Check out how this pitmaster makes this massive meat shine with a roast onion puree recipe that will take your breath away.
BIGGEST Bone In Prime Rib Steak You’ve Ever Seen (On A Salt Plank)
CÔTE DE BOEUF - BONE IN PRIME RIB - YouTube
Get some charcoal burning in your grill, arranging it for two zone cooking. This means all of the fuel is under one side of the grates, while the other side takes advantage of radiant heat. If you’re going to use a salt plate, place it on the indirect side to preheat.
Place 3 onions directly on the charcoal to roast (can we call these caveman style onions?). Turn a couple of times, so the entire exterior of the onions blackens completely. When done, pull from the heat, allow them to cool down, then peel all of the burnt layers off. Rinse and pat dry.
Roughly chop the roasted onions, then add them to a food processor with 2 Tbsp rice vinegar and 1 Tbsp olive oil. Puree until silky smooth. Add salt and pepper to taste.
Time to face the beast… Trim off a big piece of the outer fat cap of the ribeye, score it in a checkered pattern and sprinkle with salt. Then place both the steak and the fat cap on the direct heat side of the grill.
Sear the steak, about 2-3 minutes for each side. The piece of fat should start melting about 1 minute in – grab it with a fork or other kitchen tool, and rub it on the steak… Yum! Repeat after flipping the steak.
When you have seared both sides, move the bone in prime rib steak to the indirect heat side (on the salt plank if you’re using one), and place the fat cap on top.
Flip the steak every 5 minutes, until it reaches a core temperature of 133ºF. Then pull from heat and let it rest for 10 minutes at room temperature.
In the meantime, roast some mini tomatoes in the juices the steak left behind.
Slice the steak, add salt & pepper, and serve alongside roast tomatoes and onion puree. Brush the beef with rosemary leaves for an extra something.