I love roast beef sandwiches, especially when they have that smokey flavor. But who has time to pull out the smoker when you are craving that rich taste? Enter liquid smoke – I love the stuff! I use it on everything. Here’s a pretty simple recipe that will tickle your mouth and satisfy that craving for a good roast beef sandwich.
What you need:
- 2 pound Tri tip Beef Roast
- 1 Tablespoon chili powder
- 1 Tablespoon brown sugar
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of cayenne pepper
- 1 Tablespoon liquid smoke
- 1/4 cup bottle barbecue sauce
How to Do it:
Mix all the spices together in a bowl.
Mix the liquid smoke with the barbecue sauce and pour onto the roast, rubbing to make sure you cover the whole thing.
Pour the spice mix on and rub all sides of the roast, cover, and refrigerate for 8 to 24 hours.
Place the roast on pan with a rack and cook at 325 degrees for about 25 to 30 minutes, or just before it reaches the desired doneness.
Move to the broil and broil on high for 3 to 5 minutes on each side.
Remove from the oven and let rest for 5 to 10 minutes.
Slice in thin slices and serve.
Serves 4-6
© Copyright 2018 The Lazy Gastronome
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The weather is starting to improve here in the Pacific North West and I’m craving the smoky flavors of a real charcoal grill! So I went out and got some hardwood charcoal, cleaned up the grill and started marinating the bird! It was so worth the time getting those coal just right and watching and turning and salivating over the cooking chicken!! Are you ready to start grilling?
Marinated in lime juice and tequila, then grilled over hot coals – Is your mouth watering yet?
What you need:
- 4-5 pound whole chicken
- 1 cup of Margarita mix
- ¾ cup of Tequila
- 1 Tablespoon flaked sea salt
- 2 VERY large cloves of garlic (or 3-4 small)
- 1 Tablespoon Rose’s Lime Juice
- 1 Tablespoon fresh lime juice
How to Do it:
Prepare the chicken in the morning, or the night before. It needs to marinate at least 6 hours.
Butterfly the chicken. To do that, you cut along the backbone so the chicken will lay flat. This is also referred to as spatchcock and sometimes completely removes the backbone. My husband likes that part, so I don’t remove it.
Lay the bird, breast side up, in a large container that can be covered. Mix the remaining ingredients in a large bowl. Pour it all over the chicken, making sure there is enough to cover at least half way.
Cover and refrigerate. Half way through the marinating time, turn so the skin is down in the liquid.
About 2 hours before serving, start your charcoals. I prefer to use pure hardwood. You get more of a smoky flavor than with regular charcoal. Hickory is a good wood for poultry. And please, don’t use easy start or liquid charcoal starter! What you get is a chemical flavor instead of smoke. I like to use charcoal starting chimneys.
You fill the bottom with newspaper,
then in the chimney, fill about ¼ with charcoal, then a wad of paper, then the rest of the way with charcoal. For a whole chicken I use two chimneys.
Start one up and let it sit for about 10 minutes, making sure it is lit and the coals are starting to smolder. Then light the second one. It will take about twenty to thirty minutes to get the coals hot enough. Place your hand over the top. You’ll feel some pretty intense heat when they are ready to go!
Pour the first chimney into the grill, then pour the second on top. The hotter coals on the bottom will get the less hot ones on the top going. Cover the grill and let the coals continue to heat up for about 10 – 20 more minutes.
How do you know the coals are ready? They will be white hot and have stopped smoking. There will be a little ash on the outside, but most of the coal (about 2/3) will be white. At this point, spread it out around the edges making a little bit of a hole in the middle. That way the bird won’t be over direct heat and risk burning.
Now, place that fella down on the grill, skin side up, about 5-6 inches from the heat. Cover and cook for about 40 minutes, checking frequently to make sure a flame has not started!
After about 40 minutes, flip the chicken over so it’s skin side down. Cook another 25 to 30 minutes, again watching closely.
Now flip it again until it is cooked through. You can check with a meat thermometer or just make sure the juices run clear when cut.
Remove the bird from the heat and let it set for about 10 minutes on a cutting board. This is a good time to make the salad!
Carve the chicken into legs, thighs, wings and breasts. If you cut the whole breast off, you can then slice it into pretty little pieces. (And your husband can have the back pieces!)
Serves 4-6 people (depending on how hungry you are!)
© Copyright 2017 The Lazy Gastronome
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I’ve been so busy lately!! Trying to work my job at a child care center, writing blog posts for my too many blogs, and prepare for a show where I sell my photos! So when is there time to cook?
Well that’s what a slow cooker is for! Put your meal into it in the morning and it’s dinner when you get home! Here is an easy and delicious recipe for BBQ beef that you’ll make again and again!
What you need:
- 1 to 1 ½ pounds country style beef ribs, boneless (or any chuck roast)
- 8 oz. can of tomato sauce
- 2/3 cup chopped onion
- 3 gloves of garlic, crushed
- 2 Tablespoons brown sugar
- 3 Tablespoons apple cider vinegar
- ¼ cup strong brewed coffee
- 2 Tablespoons Ponzi sauce (can use soy sauce)
- 2 Tablespoons liquid smoke
- 1 teaspoon smoked salt
- 1 teaspoon lemon pepper
How to Do it:
Add all the ingredients to a crock pot and stir to mix.
Lay the beef on top, cover and cook on high for 1 hour.
Turn the heat to low and cook for 8-10 hours longer.
Remove the beef to a bowl and shred with a fork.
Serve the shredded beef on buns or rolls and top with some of the sauce.
Goes great with onion rings! [7]
© Copyright 2017 The Lazy Gastronome
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I love the flavor of BBQ Ribs – That slow cooked flavor that melts in your mouth. Here’s a way to do it at home in your oven. Melt in your mouth ribs!
How to Do it:
Mix all the ingredients for the marinade in a large, nonmetallic dish. Place the ribs in and turn once. Marinade for 8-10 hours or overnight, turning once.
Remove ribs from marinade and dry gently. Mix all the spices for the rub and rub on both sides liberally. Allow to sit for about an hour at room temperature.
Preheat oven to 250 degrees and cook the ribs on a rack, fat side up, for 90 minutes. Turn the ribs and cook an additional 30 minutes.
Turn up the heat to 375 degrees. Mop the top of the ribs with barbeque sauce (either homemade [11] or store bought. We love Meat Mitch from Kansas City) and cook for 15 minutes. Turn the ribs, mop more sauce on the ribs and cook 15 more minutes.
Remove from heat and let set for about 5 to 10 minutes. Slice the ribs and serve.
Makes 4 servings.
I love the flavor of BBQ Ribs - That slow cooked flavor that melts in your mouth. Here's a way to do it at home in your oven. Melt in your mouth ribs!
Course:
Main Course
Cuisine:
Barbecue
Keyword:
barbecue, bbq, pork, ribs
Servings: 4 people
Author: HelenFern
-
2 - 3
pound slab
pork spare ribs
-
1
cup
barbecue sauce
(store bought or homemade)
Marinade
-
1
cup
brewed coffee,
cold
-
2
teaspoons
salt
-
1
Tablespoon
lemon pepper
-
Water to cover
Rub
-
1/4
cup
smoked paprika
-
3
Tablespoons
chili powder
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
1
Tablespoon
lemon pepper
-
1
teaspoon
salt
Marinade
-
Mix all the ingredients for the marinade in a large, nonmetallic dish. Place the ribs in and turn once. Marinade for 8-10 hours or overnight, turning once.
-
Remove from refrigerator and add the rub.
Rub
-
Remove ribs from marinade and dry gently. Mix all the spices for the rub and rub on both sides liberally. Allow to sit for about an hour at room temperature.
The Ribs!
-
Preheat oven to 250 degrees and cook the ribs on a rack, fat side up, for 90 minutes. Turn the ribs and cook an additional 30 minutes.
-
Turn up the heat to 375 degrees. Mop the top of the ribs with barbeque sauce and cook for 15 minutes. Turn the ribs, mop more sauce on the ribs and cook 15 more minutes.
-
Remove from heat and let set for about 5 to 10 minutes. Slice the ribs and serve.
© Copyright 2016 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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Did you ever go to make some BBQ and find you were out of sauce? Well I bet you have everything you need in the pantry and your refrigerator to make a batch of your own!
What you need:
- 1 Tablespoon olive oil
- ½ onion, chopped
- 3 cloves of garlic, crushed
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper
- 1 Tablespoon smoked paprika
- 1 Tablespoon Dijon mustard
- 2 8-oz cans of tomato sauce
- ¼ cup apple cider vinegar
- 1/8 cup brown sugar
- 1 teaspoon liquid smoke (optional)
How to Do it:
Heat the oil in a large sauce pan. Sauté the onion until they are slightly softened. Add the garlic and continue to cook for 2-3 more minutes.
Add the remaining ingredients and simmer for 45-60 minutes, stirring often. The sauce will be darkened and thick.
Remove from heat and allow to cool.
Makes about 2 cups of sauce. Store in the refrigerator for up to two weeks.
© Copyright 2016 The Lazy Gastronome
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