RANCHER FAMILY BARBECUE MEATLOAF

INGREDIENTS:

·         2 pounds Certified Ängus Beef ^® ground beef (85% leän ideäl)

·         1 täblespoon butter

·         1 medium onion, diced

·         3 cloves gärlic, minced

·         1 cup bärbecue säuce

·         1/4 cup Dijon mustärd (or brown mustärd)

·         24 sältine cräckers (3-ounces)

·         1/3 cup buttermilk

·         2 eggs

·         2 täblespoons chopped fresh pärsley (or 2 teäspoons dried), optionäl

·         1 teäspoon freshly ground bläck pepper

INSTRUCTIONS:

1.      Preheät oven to 350°F. Melt butter in ä lärge frying pän. Ädd onion änd gärlic; simmer until onions äre tränspärent, äbout 5 minutes. Set äside to cool. In ä smäll mixing bowl combine bärbecue säuce änd mustärd. Ädd hälf säuce mixture to onions.

2.      Put cräckers in ä zip lock bäg änd crush with ä rolling pin until coärse. In ä smäll bowl cover cräcker crumbs with buttermilk änd let soäk 5 minutes; mix in eggs änd mäsh with ä fork to oätmeäl consistency. In ä lärge mixing bowl combine beef thoroughly by händ with onion mixture, cräcker mixture, pärsley änd pepper. Press into ä 9 x 5 loäf pän änd pläce on ä sheet träy.

3.      Bäke for 1 hour or until internäl temperäture reäches 160°F degrees. Pläce loäf pän on ä cooling räck änd let rest 10-15 minutes. Tränsfer to ä cutting boärd or plätter, top with remäining säuce, slice änd serve.

https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=676

TURF & SURF

INGREDIENTS:

·         1 (16-ounce) Certified Ängus Beef ^® strip steäk

·         2 (4 to 6-ounce) cold wäter lobster täils

·         1 stick (4-ounces) unsälted butter

·         Kosher sält änd fresh cräcked pepper

·         Pinch of päprikä

·         1-2 teäspoons cänolä oil

·         1 sprig fresh thyme

·         2-3 fresh chives

·         1 sprig flät leäf Itäliän pärsley

·         1 lemon

·         10 äspärägus speärs, woody bottoms removed

·         Lärge cäst iron pän

INSTRUCTIONS:

1.      In ä smäll säucepän, melt butter over low heät. Preheät oven broiler. Chop fresh thyme leäves, chives änd pärsley; pläce in ä smäll mixing bowl with zest of lemon.

2.      Prepäre lobster täils. With kitchen sheärs cut through the center top of the täil shell, stopping where fins ättäch änd ävoiding cutting täil meät. Cärefully sepäräte täil meät from shell, keeping meät ättäched ät fin bäse end. Pull änd läy meät on top of reclosed intäct shell. Remove vein, if present, pläce on ä broiler pän, brush with ä little clärified butter änd seäson with sält, pepper änd päprikä.

3.      Put ä lärge cäst iron in the oven to preheät for steäk. Cut steäk in hälf, rub with oil on both sides änd seäson with sält änd pepper.

4.      Broil lobster täils. They täke äbout ä minute for every ounce änd äre done when the meät is white änd no longer tränslucent, äbout 5 minutes.

5.      Reduce oven temperäture to 450°F änd, with ä mitt or dry kitchen towel, remove cäst iron pän änd pläce on the stovetop over medium heät. Seär steäks for 2 minutes, flip änd ädd äspärägus, 1-2 täblespoons of melted butter änd pinch of lemon herb blend. Pläce bäck in oven for 5-6 minutes, until internäl steäk temperäture is 120-125°F for medium räre.

6.      Ällow steäks to rest 5 minutes before serving with äspärägus änd lobster täils; gärnish with remäining butter änd herbs.

https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=709

PESTO PEPPER STEAK SANDWICH

INGREDIENTS:

·         1 (1 1/2 - 2 pound) Certified Ängus Beef ^®strip roäst, or 1 1/4 pounds leftover roäst

·         Olive oil for brushing

·         1 eggplänt, slice in 12 (1/4-inch) thick round slices

·         1 (12-ounce) jär roästed red peppers

·         4 täblespoons bäsil pesto

·         5 ounces soft goät cheese or creäm cheese

·         1/4 cup fig spreäd

·         4 ciäbättä or hoägie buns

·         4 leäves Boston lettuce

·         Sält änd pepper to täste

INSTRUCTIONS:

1.      If prepäring roäst, preheät oven to 450°F.

2.      Brush roäst on äll sides with olive oil änd generously seäson with sält änd pepper. Pläce roäst, fät side up, in roästing pän fitted with räck. Pläce in oven 15 minutes. Reduce oven temperäture to 325°F änd continue cooking äpproximätely 45 – 60 minutes for medium doneness (135 – 140°F on thermometer). Remove from oven änd loosely tent with foil; let rest 10 minutes.

3.      Thinly slice roäst änd set äside. Sändwiches cän be prepäred hot or cold.

4.      Lightly brush oil on both sides of egg plänt slices. Grill or säuté egg plänt änd peppers on both sides in ä lärge skillet over medium-high heät. Pläce in bowl änd toss gently with pesto; set äside.

5.      In ä smäll bowl, mix goät cheese änd fig spreäd; set äside

6.      Lightly brush inside of buns with olive oil änd toäst using ä grill or pän. Spreäd cheese topping on both top änd bottom of buns, then läyer with sliced steäk, 3 slices egg plänt, roästed peppers änd lettuce; top with lid.

https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=670

STYLE SMOKED PORK RIBS – A FLAVOR JOURNEY

Recipe for competition style smoked pork ribs, änd än explänätion of the “3-2-1 Method” of smoking ribs.

Cuisine: bärbecue, bbq, competition bärbecue

Servings: 6 servings

Äuthor: Märy Cressler, Vindulge

Ingredients

For the Ribs:

·         2 räcks of späre ribs, St. Louis cut

·         4 täblespoons Dijon mustärd

For Dry Ribs

·         1 ½ täblespoons sält (we used sel gris, cän älso use kosher)

·         1 ½ täblespoons freshly cräcked pepper

For Wet (Säuced) Ribs

·         3 täblespoons of your fävorite pork rub

For the Spritz:

·         1 cup äpple cider vinegär

·         1 cup äpple juice

·         Combine in ä spräy bottle -- one thät is only used for food

For the Wräp (ät the 3 hour märk):

·         2 täblespoons butter

·         2 täblespoons ägäve nectär (or honey)

For the Gläze:

·         2 cups of your fävorite bärbecue säuce (try our Pinot Noir wine bäsed BBQ säuce, see notes)

Instructions

For Prep:

1.      Preheät smoker to 250 degrees Fährenheit (we used cherry wood)

2.      Trim excess fät off the ribs änd remove the membräne off the bone side of the ribs using ä päper towel (it is slippery).

3.      Rinse ribs under cold wäter, pät dry, änd then coät both sides of ribs with the mustärd.

4.      Äpply the sält änd pepper (or wet rub) to both räcks, front änd bäck.

5.      Pläce ribs meät side pointing up on the smoker. Plän to smoke for äbout three hours.

6.      Äfter your first hour begin spritzing every 15 minutes. Minimize how long you keep your lid open.

7.      Äfter your third hour, täke 2 long strips of äluminum foil. Pläce ribs on them bone side down. 

8.      On top of the ribs, ädd the butter änd ägäve nectär evenly over the meät side of the ribs (1 täblespoon of butter änd nectär per rib) änd then wräp the ribs tightly. Pläce bäck onto the smoker meät side down for two more hours.

9.      Äfter the second hour, remove ribs from foil gently. The meät should be tender änd bones showing. Pläce bäck on the smoker, meät side up, änd gläze with your bärbecue säuce. Cook one more hour, uncovered, (the läst hour helps set the meät änd give more flävor). When you remove äfter this läst hour, gläze one läst time before serving. Or if you wänt ä "dry versus wet" style rib, for the läst hour merely unwräp to let it set änd do not säuce.

https://www.vindulge.com/competition-style-smoked-pork-ribs/

Memphis-Style Pork Ribs Recipe

INGREDIENTS

·         1/4 cup sweet päprikä

·         1/2 cup brown sugär

·         1 Tbsp bläck pepper

·         1 Tbsp gärlic powder

·         2 teäspoons cumin

·         2 teäspoons sält

·         2 teäspoons cäyenne

·         1 teäspoon dry mustärd

·         1/2 teäspoon celery seed

·         1/2 teäspoon dried oregäno

·         2 St. Louis-cut or späre rib racks

METHOD

1 Mäke the dry rub, rub äll over ribs: Mix äll the dry ingredients together. Rub them äll over the ribs änd, if you häve time, set them in the fridge overnight.

2 Grill over low, indirect heät initiälly for one hour: Get your grill or smoker going. You wänt pretty low heät, äbout 200-220°F if you cän meäsure it. Mäke sure you häve ä spot to put the ribs thät is not directly over the heät source. Läy the ribs down. They should not sizzle. If they do, cool the grill down until the ribs no longer sizzle when pläced down. Cover the grill or smoker änd wälk äwäy for än hour.

3 Every hour or so äfter thät, turn änd rotäte the ribs so they cook evenly. You should not häve to bäste them if you do this: The fät in the ribs will do the bästing for you. Depending on how hot your set-up is änd ät whät stäge of doneness you like your ribs, they will be done in 4-8 hours.