There’s not much better than firing up the smoker and feeding your friends and family. Although the process can be intimidating at first, Beef. It’s What’s For Dinner. offers recipes from traditional barbecue to some with a little more flair.
Here are some of our favorites.
Smoked Herb Rib Roast
Beef. It’s What’s For Dinner.
INGREDIENTS
- 8 to 16 pounds beef Ribeye Roast
Herb Paste:
- 1/4 cup olive oil
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh sage
Garnish:
- 1 tablespoon finely chopped fresh parsley (optional)
COOKING
- Combine oil, salt, pepper, rosemary, thyme and sage in small bowl to form a paste. Spread evenly onto all surfaces of beef Ribeye Roast.
- Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225°F.
- Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Place roast in smoker, rib side down according to manufacturer’s instructions. Set timer for 6 hours depending on desired smoke flavor. Smoke roast 4 to 6 hours for medium doneness. Carefully remove roast from smoker when meat thermometer registers 135°F.
- Preheat oven to 350°F. Place roast, fat-side up, in shallow roasting pan for 30 minutes to 1 hour. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast into slices between ribs. For thinner slices, remove ribs then carve. Season roast with salt and parsley, as desired.
Smoked Steak Skewers
Beef. It’s What’s For Dinner.
INGREDIENTS
- 1 beef Top Sirloin Steak, 1- inch thick, about 1 pound, cut into 24, 1-inch cubes
- 1 large red onion, trimmed, halved, cut into 16 wedges
- 16 medium cherry tomatoes
- 16 large Queen Spanish olives
- 1/4 teaspoon salt
Marinade:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper
Garnish:
- Grated manchego cheese (optional)
COOKING
- Combine Marinade ingredients in a food-safe plastic bag. Add beef Top Sirloin Steak cubes; turn cubes coat. Close bag securely and marinate in refrigerator 30 minutes.
- Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225°F.
- Remove cubes from marinade; discard marinade. Place cubes in smoker according to manufacturer’s instructions. Set timer for 10 to 15 minutes depending on desired smoke flavor.
- When cubes are done smoking, carefully remove from smoker. Thread cubes, onions, tomatoes and olives evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
- Place skewers on grid over medium heat. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, if desired. Top skewers with cheese, as desired.
Flatiron Steak with Herbed Ghee
Beef. It’s What’s For Dinner.
INGREDIENTS
- 1 beef Flat Iron Steak (about 1-1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Marinade:
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon dried sage
Herbed Ghee:
- 4 tablespoons softened ghee or butter
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh oregano, minced
COOKING
- Combine Marinade ingredients in small bowl. Place beef Flat Iron Steak and Marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
- Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225°F.
- Remove steak from marinade; discard marinade. Add steak to smoker according to manufacturer’s instructions. Set timer for 10 to 15 minutes, depending on desired smoke flavor.
- Meanwhile, combine ghee, parsley and oregano in small bowl. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
- To mold butter into shapes, pack prepared butter into molds prior to refrigeration.
- Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.
- When steak is done smoking, carefully remove from smoker.
- Heat large skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks, keep warm. Season with salt and pepper, as desired. Serve with Herbed Ghee, as desired.
