We have been blessed with opportunity to raise delicious beef. Here are some creative and inspiring ways to enjoy it!
Smoked Chuck roast with Beer Horseradish cheese sauce
Beer Horseradish Cheese Sauce Link
Ginger Teriyaki Kabob - Sirloin Tip Roast
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly minced garlic (from about 3 medium cloves)
- 3/4 cup teriyaki sauce
- 3/4 cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon sesame oil
- 2 pounds beef sirloin tip roast cut into 1 1/2-inch cubes
- 1/2 pineapple, peeled, cored, and cut into 1 1/2-inch cubes
- 1 large sweet onion, sliced into moons
- 2 medium red, yellow, or orange bell peppers, cut into 1 1/2-inch squares
Place all ingredients into a small sauce pan (except beef, pineapple, onions and peppers) and bring to a slow boil reduce heat. Once ingredients have dissolved into smooth consistency pour over beef to marinate for 1-2 hours until desired tenderness. Pour remaining marinate over peppers and onions reserving 1/4 cup for grilling.
I recommend soaking your wooden skewers in water before you load them with the beef and veggies and put them on the grill to minimize burning.
Once skewers are on the grill I recommend grilling until beef is medium rare.
Serve with a side or Jasmine rice - enjoy!
Grilled Chuck Roast
Marinate in canola oil and the rub for around 2 hours
- Let roast sit out and raise to room temperature (little under one hour)
- Sear both sides at high temperature (I was around 600 degrees) ~2 minutes per side
- Remove from direct heat and set on opposite side of grill. Cook at ~300 degrees until done (you can throw other food over the direct heat at this point)
- Place directly into tin foil, wrapped tightly, and rest for 10 minutes
- Slice it like a really thick steak, top with freshly ground salt and pepper
What is done? I aimed for 135 degrees at the center, letting the meat finish cooking itself while wrapped in tin foil.
Rub: I wanted to try something new so I grabbed an Achiote-Chipotle rub out of a book. It was pretty mild and good. The cooking process could be repeated with just about any rub, or even just salt and pepper.
Comments on the Meat: That was probably the best cut of chuck roast I've ever had, the quality of the meat was awesome. One of my guests thought I was serving a really nice steak after trying it, and was surprised to hear that it was chuck roast.