Smoked Top Sirloin Beef Jerky
Smoked Top Sirloin Beef Jerky - The perfect combination for Hickory Smoked Top Sirloin Beef Jerky is a MAK 2 Star with the Super Smoker Box accessory and a Cabela's 80-Liter Commercial Food Dehydrator. My local butcher, Fagundes Meats, sliced up 10 lbs of 1/4 inch thick Top Sirloin Beef against the grain and marinated it with Teriyaki. I allowed the beef to marinate inside the refrigerator for 2 days to ensure that the Teriyaki had plenty of time to penetrate the meat and work it's magic.
Preheated the MAK 2 Star to Smoke (180ºF) and placed the racks of marinated Top Sirloin Beef in the Super Smoker Box. Used a pair of scissors to cut the sliced beef to manageable sizes and fully loaded the trays. Hickory smoked the jerky for 2 hours before removing the meat and transferring it to the dehydrator trays.
Preheated the Cabela's 80-Liter Commercial Food Dehydrator to 140ºF. Dehydrated the jerky for an hour before increasing the temperature to 150ºF. Pull the Hickory Smoked Top sirloin Beef Jerky from the dehydrator when the jerky is dry. If the jerky breaks or cracks when it's bent then it overdone. Rest the jerky in a brown paper bag in the fridge overnight before vacuum sealing.
Smoked Tri-Tip & Salad
Smoked Tri-Tip & Salad - One of my all time favorite low-carb meals consists of smoked Tri-Tip and a green salad. I've smoked/cooked so many Tri-Tip roasts over the years that it's almost second nature. But I never get tired of enjoying the delicacy of a sliced Tri-Tip paired with a green salad. I only wish that everyone across this great Nation had access to Tri-tips. It's sad to hear from people that they can't find Tri-Tips where they live. Course, here on the West Coast, they are readily available.
Smoking a Tri-Tip, In My Humble Opinion, is one of the easiest pieces of meat to cook. I prefer to buy pealed Tri-Tips cause the fat cap is trimmed by the butcher and for the most part all that is left is to season the roast. I suggest removing any silver skin before rubbing the roast with roasted garlic extra virgin olive oil. I highly recommend Fagundes Famous Seasoning. Season the meat, wrap it in plastic, and fridge overnight.
Preheat your wood pellet smoker-grill to 225ºF with Hickory and smoke the Tri-Tip until the internal temperature reaches 145ºF. Rest the Tri-Tip loosely under a foil tent for 10 minutes before slicing against the grain.
Easy peasy right?!
Pan-Sautéed Black Rockfish Fillets
Pan-Sautéed Black Rockfish Fillets - I've been an avid fisherman my whole life and learned so much from my Dad in my youth ... Thanks Dad. We were RVing in Brookings Oregon recently and decided to go do some deep sea fishing with the hope of getting some Black Rockfish and Ling Cod. I was lucky enough to get my limit (5) of Black Rockfish but no luck getting any Ling Cod (limit of 2 - greater than 22 inches).
Ingredients: Two Black Rockfish Fillets, sea salt & black pepper to taste, 2 tablespoons roasted garlic extra virgin olive oil, and 2 tablespoons salted butter.
Directions: Heat a seasoned cast iron or non-stick pan over medium high heat. Season the fish on both sides with salt and pepper. Add the olive oil and swirl to coast the pan. Add the fish to the pan and cook for about 2-3 minutes before flipping the fillets. Add the butter and spoon the melted butter on the fillets until the internal temperature of the fillets reach 145ºF or the fish flakes easily.
For a scrumptious low carb meal I served the sautéed fillet with a nice green salad. Doesn't get any better than fresh fish fillets - from the Pacific Ocean straight to the frying pan.
Joe Morrow, a longtime family friend and retired firefighter from California introduced us to his Fireman Burgers well over 30 years ago. Joe and his beautiful wife, Joy are now living in Arkansas, and while we don't see them much; the firehouse tradition of his burgers has remained a timeless, family favorite! Simple to make, these burgers are spicy and delicious!
- 3 lbs ground sirloin
- 2 tsps. Worcestershire sauce
- 1/2 cup shredded sharp cheddar cheese (or more.... or lots more)
- 1 can diced Hatch Chilies.
- 1 tsp crushed red pepper flakes (or more...)
- 1 tbsp seasoning mix (your favorite blend; ours is Fagundes Famous Seasoning Mix)
- 2 tbsp. Worcestershire Sauce
For the sandwich:
- Sourdough bread
- Pepper Jack cheese slices (2 per burger)
- Colby Jack cheese slices (2 per burger)
- 1 whole chili
- Sliced onion (pre-grill if preferred)
Now, depending on the size of your appetite, family, or party; adjust these ingredients accordingly.
Form your burgers in an oblong patty; about the size of the sourdough bread. Grill/smoke the burgers to your preference.
On a flat pan or griddle, lay a slice of buttered sourdough, then two slices of pepper jack cheese. Place a cooked burger on top, then 1 whole chili, then two slices of cheddar jack cheese; finally, place the other slice sourdough (buttered) on top. Grill the entire sandwich to perfection!
Serve the Fireman Burgers with your favorite side dishes!
Finger foods and appetizers are a must for any large gathering, sporting event, and holiday. My Smoked Cream Cheese Stuffed Meatballs are always at the top of the request list, and I am sure they'll be a hit for any occasion you have planned. From prepping, to cooking, to serving, the process is relatively simple and timely. The blend of beef, pork, cream cheese, and Jalapenos is spectacular and I guarantee you can't just stop at one! Stuffing the meatballs with cream cheese is only one of endless varieties you can go with; so, use your imagination and taste buds as your guide to what will become "THE" party favor of your get-togethers!
- 1/2 lb ground beef
- 1/2 lb ground sausage (breakfast)
- 3-4 Jalapenos; diced
- 1/2 cup sharp cheddar cheese; shredded
- 2 tbsp. crushed red pepper flakes (add more to crank up the heat)
- 2 tbsp. of your favorite seasoning
- 4 oz cream cheese
In a large bowl, mix all ingredients thoroughly. Make small one inch meatballs, flattening the first to place 1/4 inch of cream cheese in the middle. Roll meatballs ensuring cream cheese is covered. Place the meatballs on a cooking sheet that is designed for direct cooking (holes or slats); you can find disposable ones at your local grocer.
The recipe should yield approximately 30 meatballs; depending on the size. Double or triple the recipe for larger parties.
Configure your smoker for indirect heat and set your temperature to 225-250 degrees; heat range is dependent upon how long you want to cook for. Smoke the meatballs until internal temperature is 160 degrees. Remove from smoker and serve! Use your favorite BBQ sauce for dipping; or if you wish, baste the meatballs with BBQ sauce prior to completing your cook. ENJOY!