BEEF
- Prime Rib/Rib Roast -
What you need:
Prime Rib
*Optional* add horseradish powder to your rub
Cooking Temp: 350ºF
Cooking Time: 10 to 15 minutes/lb
Wood: Oak or Pecan
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Liberally season your prime rib.
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Cook at 350ºF for 10 to 15 minutes/lb.
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Take roast off cooker when internal temp reaches 125ºF
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Wrap prime rib in foil and let rest for 20 minutes.
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When internal temp of Roast reaches 130/135ºF for rare/medium rare at the center and medium well/well at the outside
- Tri Tip -
What you need:
Foil Pan
Tri tip
Cooking Time: 20 min/lb
Cooking Temp: 275ºF
Wood: Hickory or Pecan
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Season tri tip with rub.
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Smoke at 275, fat side down until the internal temperature is 120 degrees.
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Place tri tip into a pan (pan is in your smoker), fat side up until internal temperature is140 degrees.
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Cover meat, in pan, with foil tent & rest for at least 15 minutes, enjoy!
*another suggested rub is Obie Cue’s Steakmaker.
- Beef Brisket -
What you need:
12 to 17 lb. Brisket
Cook time: 1-1.5 hours per pound
Cooking Temp: 250ºF
Wood: Pecan or Hickory
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Liberally rub your brisket with seasoning
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Cook fat side up in a foil pan at 250 for half of cooking time (8-10hrs).
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Wrap Brisket in butcher paper or foil.
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Cook at 250 until internal temp of meat reaches 200.
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Brisket is done when thermometer slides into meat without resistance.
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Rest brisket on counter, still wrapped, for an hour.
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Slice across the grain.
- Smoked Pot Roast with Veggies -
What you need:
Chuck Roast
3-4 cups of beef stock
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
4 potatoes, cut into chunks
8 carrots cut into chunks
1 onion diced
8-16 oz. fresh sliced mushrooms
Cook time: 7 hours
Cooking Temp: 180, 275ºF
Wood: Oak/Cherry Blend
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Coat chuck roast with rub. Making sure to pat it in nicely.
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Place directly on smoker for 1.5-2 hours at 180ºF.
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After smoking, place roast into a large dutch oven. Add veggies, broth, rosemary, and thyme.
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Put on the lid and place into grill for 5 hours at 275ºF.
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Meat will be tender and veggies soft and delicious!
- Meatloaf -
What you need:
2 lbs. Ground Beef
1 cup Bread Crumbs
1 Egg
1 Onion finely chopped
Chopped pepper (bell, chile, etc)
Golden Toad Colorado Red Sauce
Cooking Time: 2 hours
Cooking Temp: 300ºF
Wood: Maple or Cherry
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Mix ground beef, bread crumbs, egg, onion, peppers, 3 oz of BBQ sauce & rubs to taste.
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Roll mixture into whatever shape you like (we like a log). Put a thin layer of sauce on the outside.
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Cook on grilling mesh at 300 for 1 1/2 hrs.
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Baste with sauce
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Turn up the temperature to 300 until internal temp reaches 145.
- Beef Ribs -
What you need:
Beef Ribs
Apple Juice
Brown Sugar
Cooking Time: 4 hours
Cooking Temp: 225ºF
Wood: Hickory or Pecan
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Dust your ribs with Dizzy Dust and smoke for 2 ½ hours at 225.
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After 2 hours wrap ribs in foil.
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Inside the foil sprinkle ribs with brown sugar
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Smoke at 225 for another 1½ hours.
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Set ribs aside & allow cooker to come up to 400
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Remove foil and place ribs meat side up for another 15 min. basting with apple juice, flip meat side down for another 15 min. basting the bone side as well.
- Burgers -
What you need:
2 lbs. ground beef (our favorite is 80/20 mix)
Buns
Butter for buns
Whatever fixings you like!
Cooking Time: 15 minutes
Cooking Temp: 450ºF
Wood: Char Hickory
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Start out with cold ground beef, stir in some Frag Out Bunker Buster.
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Mix together but be careful not to over mix the meat (the more you handle it, the more dense your burger will be).
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Form patties that are a little bigger than your buns, there will be shrinkage during cooking.
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Take the bottom of a glass and press in the center of your burger, creating almost a well.
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Season both sides of your patties.
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Place in fridge to keep cold until using. *you can make patties ahead of time*
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Get your grill nice and hot, don't put your burgers on before it's hot!
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Depending on how "done" you like your burgers will determine how long you cook them for. A good rule is 4 minutes for rare, 5 for medium rare, 7 for medium, and 9 for well done.
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While burgers are cooking, now is the time to butter those buns! With 1-2 minutes left of cooking time, you can put cheese on your patties and place your buns butter side down on grill.
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When finished pull off your patties and assemble your burger!
- Sirloin Steak -
What you need:
Sirloin Steak
Apple juice
Cooking Time: 6-20 minutes
Cooking Temp: 400ºF
Wood: Hickory or Mesquite
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Place steads in a container. Mix together apple juice and Ruff's Worcestershire Powder, pour over steaks. Seal up and let marinate for at least 1 hour in fridge.
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Set grill on high/400ºF.
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Pull out steaks, season both sides with Frag Out Bunker Buster.
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Place steaks on hot grill grates. Depending on how you like your steak done will determine your cook time. A general rule would be: Rare - 3 to 4 minutes per side, Medium Rare - 4 to 5 minutes per side, Medium - 5 to 7 minutes per side, Medium Well - 7 to 9 minutes per side, Well Done - just throw it away.
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Pull steaks off grill and tent with foil, let rest for 10 minutes before cutting.