I have been trying to take a picture of the smoked Tri-Tip Roast the whole summer, but still no luck. The moment the meat is ready to be served it is gone in minutes! It is that good! The Cowboss smoked the roast this past weekend for our monthly BBQ with our friends. It was a hit.
I have used Chicago Steak Seasoning from Weber, but you can use any dry rub you like. Bring the roast to room temperature, let it sit on the counter for at least 30 minutes.
Here are the smoker directions from the Cowboss:
- I like to get my smoker going at about 225 and I use a combination of hardwood lump charcoal and walnut chunks for the fuel. A meat thermometer is handy to have as well. I put it right on the grill of the smoker and let it go for about 3 hours and let it get to 155 or so for the inside temperature. Then, wrap it in a foil and put it back on for another two hours, keeping the heat still at 225. That helps soften and slow cook the meat without getting it dry. It’s a lean cut, so the foil keeps the juices in while you’re finishing the smoke. The times vary depending on the size of your roast, I usually do about a 2.5 pounder. Let it rest for a few minutes when it’s done and then you’re all set for a wonderful Tri-Tip roast. Done right and you can eat the slices with just a fork, no knife. Enjoy!
It’s a nice cool evening outside, the sun is not beating on us and the cowboys didn’t spend all day working outside. That means I got them to eat outside! This is a big deal at our house. The cowboys spend a lot of time outside fixing the fence, gathering cows or whatever needs to be done that day. They do it in all weather conditions, sunny, windy, hot, freezing, snowy, you name it. So, the last thing they want to do is to eat dinner outside. But, not tonight!
On evenings like tonight, we like to fire up the grill and cook some cheeseburgers. Guacamole and bacon are always great choices to go along with the burgers, but I wanted to change it up a little. I have found European Brioche Buns at the store the other day and wanted to make a tasty euro sauce to go with it. I know us Euros can be sometimes little funny, like eating French fries with mayo, but this is not the case. This pow wow sauce is just the perfect match for grassfed/grass finished beef.
- 1/4 mayo
- 1 tablespoon ketchup
- 3-4 garlic cloves minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
I would guess, you probably have all of the ingredients.
Give it a try!
We are counting down the days for our next round of beef sales. Customers come first “they say” and it is true at the 3T Ranch. Beef orders from our customers are fulfilled first and the 3T crew’s beef package is typically last one in the freezer. I opened the freezer today and realized we were out of ground beef. I’m a big “week ahead meal planner” and cheeseburgers were on the menu. Hmm.. let’s try quickly to come up with plan B while the two small kids are still napping.
Let me tell you, it is hard to cook holding “two babies”. That is our daughter’s favorite saying these days after she wakes up from her nap. “Mommy, two babies”, which means she wants to be picked up and snuggled along side our littlest cowboy. I love that time with our kiddos, they are both still waking up from their naps and want some snuggles, but it doesn’t last long before they turned into little tornadoes. I needed to seize the situation!
I guess one good thing about running low on beef is that you don’t have to dig through your freezer to see what cuts you have. (Will talk freezer organization soon, I promise)! Roast can be grinned up into ground beef. I have found my winner, chuck roast it is! You would be surprised, but it really doesn’t take long to defrost the beef. 1) unwrap the meat from the butcher’s plastic and paper 2) put it into a ziplock bag and squeeze out the air 3)put it into a sink filled with cold water. 4) flip the roast in the water every 20 minutes. My beef was defrosted in less than an hour.
I love love my KitchenAid, I use it every day. I use it so much that my Cowboss bought me a new one to replace my “rusty old mixer”. I had the chuck roast grind up in now time without any mess or extra trips to the grocery stores.
Tips for tasty cheeseburgers: 1 pound of 3T ground beef, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1 tablespoon of dijon mustard. The mustard really makes it!
Healthy version of mashed potatoes: Your choice of potatoes, 2 teaspoons of Lowry’s seasoning salt, 1 teaspoon of garlic and pepper seasoning and 1/2 tablespoon of caraway seeds. Trust me, it just works with the potatoes. Make sure to include all of the seasonings while you are boiling the potatoes. When the taters are done, save about 1/2 cup of the liquid. I have used my KitchenAid to whip the potatoes and slowly included the 1/2 of the liquid. The potatoes don’t need any milk or butter. No extra calories and you are not scarifying the taste.
I hope you will try the recipe as well as our beef!
We are right in the middle of the grilling season and I wanted to share with you our new favorite dry rub. It is tasty on all steak cuts, the citrus in this recipe is a nice refreshing touch. I have found that many dry rubs included sugar or brown sugar. Stay away from that sweetness! Sugar burns and you are left with a charred taste on the steak. The rub doesn’t need any sugar. The flavor of the beef and the spices are the perfect match.
- zest of 1 lime
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Few things to remember when cooking beef:
- Beef should be room temperature. Take the beef out of the fridge 30 minutes prior to cooking and rub that tasty seasoning mix on the meat.
- Let the meat rest after cooking. Don’t cut in to the beef right away.
Ever had a soggy cheesesteak sandwich? Not on this outfit! The key to a crispy roll is to broil your bun, melt the cheese, then loan up with veggies and steak. You will be surprised how easy and fast this recipe is!
- 3T Ranch steak – sirloin and flat iron steak are good choices – thinly sliced
- Salt and pepper to taste or your favorite steak seasoning (3T steak is plenty of flavorful on its own). I have only used salt and pepper.
- 1/2 thinly sliced onion
- 1 thingy sliced green pepper
- Pepper Jack cheese
- Hoagie rolls
- Onion rings or fries
- Canola oil
- I found that the best way to cook thinly sliced 3T meat for this dish is in my wok pan, but you can certainly use a cast iron skillet as well.
- Get all of your prep-work done ahead of time. Slice your veggies, cheese and meat. While the pan is heating up. Keep your thinly sliced beef on a paper towel. I like the meat to get air dried a little bit. You don’t want to steam your meat. The meat should be dry before hitting the pan.
- Coat your pan with canola oil and sauté your veggies. Once they are done, keep them warm on a cookie sheet in the oven. I keep the oven about 250 degrees.
- Wipe the pan dry, coat your pan once more with the canola oil and let it heat up again.
- I did my meat in batches, again you don’t want to steam up your meat by overcrowding the pan. Single layer for the meat. It literary took 30 seconds on each side for the beef to cook. Put meat in the oven to keep warm and continue with your meat batches until done.
- Now, it is time to broil your buns, then put two cheese slices on each of the buns and melt it in the oven. Sequencing is a key with this dish. You don’t want to serve a cold cheesesteak sandwich. I even heated up my plates in the oven. It sure helps to keep the meal warm.
- Take the meat out of the oven and chop it up into small pieces. You can see it in the picture. I find it easier to eat it. Not as messy!
- Time to assemble. Veggies and meat go on top of the bun with the melted cheese. This really prevents the sogginess.
- Little bit of arugula on the top. The pepper taste of the greens pairs nicely with the beef.
- Serve with onion rings or fries!
The 3T Ranch has reached a huge milestone this week. Our 100th cow was born during a sunny morning earlier this week. We have had a decent amount of rain and hail, yet this little creature waited for the sun to shine through and then arrive. Mama aka “Milk Mustache” (she is all black except her white mustache) and the baby are doing just fine and have already re-joined the herd.
The Cowboss and I have started 3T Ranch about five and half years ago with 10 cows and always dreamed of having 100. Sometime people take the words “hard work pays off” for granted, but it has sure worked for us. I can’t tell you how many times the boys had to feed the cows in a snowstorm with their ski goggles on, so they can see at least a couple inches in front of them or when the Cowboss spent hours with first-time mama to help her through the delivery or when they had to fix fence in the beaming sun.. Yet, we wouldn’t have it any other way, our work is so rewarding.
We would like to say a HUGE Thank You to all of our customers who support us, watch us grow and appreciate all the work that goes into our style of ranching.
I have been searching for new recipes to add to our “staples dinner list” and came across these Italian Beef Sandwiches. Our family loves roast, our favorite is smoke roast of any kind. The Cowboss does an excellent job smoking our beef, but I have to say these Italian Beef Sandwiches come as very close second! Plus it can’t get any easier to make them.
- 3 lbs 3T Ranch beef roast (any type of roast will be do just fine)
- 2 packets of Zesty Italian Dressing Seasoning
- 1 cup water
- 16 ounce jar banana peppers
- Sandwich rolls
- Pepper Jack Cheese
- Place roast into the crockpot, sprinkle the seasoning and pour the entire jar of banana peppers including the liquid over the meat.
- Cover and cook on low for 4 hours.
- Pour in 1 cup of water.
- Cover and cook for another 4 hours. I find that our meat likes the low temperatures better.
- Shred the meat with forks and place onto broiled sandwich rolls. As you can see in my pictures, I have put the cheese on top of the meat and put it into the oven for a couple of minutes to melt it. My Cowboss had a good idea.. Broil the rolls and melt the cheese and then put the meat on the bun. Extra layer to prevent a soggy bun.
Have to give credit to Buns in My Oven website for this wonderful recipe. It is a winner.
Mexican cuisine is always a hit at our home, but I thought I would change up our ground beef burritos into chimichangas.
Chimichangas are basically fried burritos, but we are watching what we eat. Grassfed/grass finished beef is so good for you and you don’t want to ruin your healthy meal by frying everything. So, I decided to baked my chimichangas and it was a hit. The burritos got nice and crisp .
Here is the recipe:
- 1 lb 3T Ranch ground beef
- 1/2 onion – small dice
- 1 bell pepper – small dice
- 1 teaspoon cumin
- 1teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can green chili sauce or green chili enchilada sauce
- 5 flour tortillas
- Spanish rice (I have used the box, but you can certainly make it from scratch)
- 1 cup shredded cheddar
- Canola oil in a spray
- 1 tablespoon chopped up cilantro
- Saute onions and peppers in a cast iron skillet until translucent. Set aside.
- Cook your ground beef with cumin, chili powder, garlic powder, salt and pepper.
- Mix peppers and onions with the ground beef along with the shredded cheddar cheese.
- Heat your oven to 375 degrees.
- Spray your cookie sheet with the canola oil.
- Steam your flour tortillas in the microwave. Make sure to put a wet towel over your tortillas and microwave for about a minute. This way, your tortillas will be easy to roll up.
- Divide the meat mixture onto the five tortillas. Here is a quick way to roll them up.
- Put the burritos onto the cookie sheet and spray with the canola oil.
- Bake for about 20 minutes and broil for about 2-3 minutes.
- Your chimichangas are nice and crisp!
- Heat up your green chili sauce or green chili enchilada sauce over your chimichangas.
- Serve with rice, avocado and salsa.
Finally! Our freezer is filled again with beef! Our customers come first, therefore we get our beef on the last round of processing. It was worth the wait! I wanted to have beef that night for dinner, so we have decided for an easy and fast recipe.
- flank steak thinly sliced against the grain
- 1/2 cup of soy sauce
- 2 tablespoons rice vinegar
- 2-3 tablespoons brown sugar (start with two, you can always add more)
- 1/3 cup cornstarch
- 1 tablespoons minced fresh ginger
- 3 garlic cloves
- 1/4 cup beef broth (best beef broth is from beef soup bones, easy to make)
- 1 pound of broccoli thinly sliced
- 1 teaspoon sesame oil
Heat oil in a large skillet and stir broccoli until nicely tender. Don’t over do it!
In the meantime, cut your steak. In a bowl, mix together soy sauce, rice vinegar, brown sugar, cornstarch, ginger, garlic, sesame oil. Pour half of the mixture over the meat and coat it. Reserve the second part for the actual sauce.
Take broccoli out of the pan, pour in little bit more oil, let the pan come to temperature again and put in the meat in a single layer. I had to do three different batches, but it was worth it. Don’t stir the meat right away, you want to have a nice crust on the meat. It takes one minute on the first side and 30 seconds on the other. Take out the meat. Remember, don’t over cook it, the meat will go back into the sauce and it will cook some more.
Pour the remaining sauce into the pan along with the beef broth, let it thicken and put in the meat and the broccoli.
I have served the dish with coconut rice (you can already buy it in a box). It was a nice change to either white or fried rice, but either way you can’t go wrong!
Give a try! Dobrou chut!