BEEF
Xtreme — Brisket Grilled Cheese
Ingredients:
4 Slices Texas toast
Mayonnaise
½ tsp B Xtreme Stampede Dust
4 Slices – Boar's Head Havarti
6 Slices – Boar's Head Gouda Cheese
8oz. Leftover smoked beef brisket, chopped
1 Tbsp B Xtreme Barbecue Sauce
Pickled Red Onions – optional
Instructions:
Preheat a large griddle or cast-iron skillet over medium-low heat.
Spread a thin layer of Mayo on one side of each bread slice. Sprinkle some B Xtreme Stampede Dust evenly over the top. Place one slice of bread buttered-side down. Add one slice of the Havarti and Gouda cheese, beef brisket, and 1 tsp. of barbecue sauce on top of the brisket. (Add pickled onions if using) Top with two more slices of cheese and another slice of bread buttered-side out and seasoned with Stampede Dust.
Place sandwiches on a griddle. Cook on medium-low heat for 3-4 minutes or until the bottom slice of bread is golden brown.
Flip and continue cooking until the other side is golden brown and the cheese has completely melted!
NOTES:
Make sure the heat isn't too high. Play the long game and go low and slow with the fire. Starting with too high a heat nets a burned exterior and barely melted cheese. Essentially, you want the bread to toast at the same rate as the cheese melts.
BEEF
Xtreme — Steak Bites with Blue Cheese and Onions
Ingredients:
16oz Ribeye Steak
Allegro® Hot & Spicy Marinade
2 tablespoons butter
½ yellow onion, diced
½ Granny Smith apple, cored, peeled, and diced
1 teaspoon sherry vinegar
2 tablespoons bourbon
1/3 cup finelycrumbled blue cheese
1 packages of frozen phyllo cups
Teriyaki Sauce
Garnish Sesame and Chives
Instructions:
1. Elevate your culinary experience by marinating a succulent steak in Allegro® Hot & Spicy Marinade for 4 to 6 hours. Once marinated, remove the steak, pat it dry, and generously season it with B Xtreme Steak Dust for that perfect kick of flavor.
2. Next, create an irresistible filling by slowly caramelizing sweet onions and apples in butter. Enhance the richness by adding sherry vinegar and bourbon, then let it simmer for 5 minutes—your taste buds will thank you.
3. Heat a cast iron skillet with avocado oil and sear the steak to perfection, achieving your desired doneness. Let the steak rest for 10 minutes to lock in those incredible juices.
4. While the steak is resting, take phyllo cups and fill them about three-quarters full with your flavorful onion, apple mixture, and crumbled blue cheese. Bake until they turn golden brown and irresistibly crispy.
5. Slice the steak thinly, brushing each piece with teriyaki sauce for a glossy finish. Roll the slices and place them atop each phyllo cup for a stunning presentation. Finish with a drizzle of teriyaki sauce and a sprinkle of sesame seeds and chives. Indulge in this delightful dish and savor every bite!
BEEF
Xtreme — Brisket Burnt Ends
Ingredients:
4 lb. Beef brisket (Point)
2- Cups Beef consommé for the injection mix
½ cup LC BBQ Play Bull
Olive oil
5oz for beef broth, the wrapping juice
Pineapple juice for a spritz
Chopped parsley for garnish
BBQ Sauce Mixture:
2oz Texas Pepper Jelly — Apple Cherry Habanero Rib Candy
Instructions:
Do you want to impress your guests with mouth-watering burnt ends? Follow these simple steps, and you will be ready for delicious results!
1. Start by removing the brisket from its packaging and rinsing it with cold water. Trim any hard fat or silver skin from the surface, leaving about ¼" of the fat cap. Cut the point into 1 ½" to 2" cubes and inject them with LC BBQ Play Bull Brisket Injection.
2. Let the brisket cubes rest for 30 minutes, and then coat all sides with olive oil. Follow this with a coat of BXtreme Steak Dust. Wrap the cubes in foil and let them sit in the fridge for 2 to 3 hours or overnight.
3. Bring the brisket cubes back to room temperature before cooking. Preheat your smoker to 300°F. Once the smoker reaches 300°F, place the brisket cubes on a wire rack in the center of the smoker and smoke for 1 to 1 ½ hours or until the center of the thickest part of the brisket cubes reaches an internal temperature of 170°F. Remember to spritz with pineapple juice after 1 hour for added flavor!
4. Remove the brisket cubes from the smoker and wrap them in a double layer of heavy-duty foil. Add 5oz of beef broth before wrapping it up tight. Place the wrapped brisket cubes back on the smoker with the sealed/crimped foil facing up. Cook the brisket cubes until they reach an internal temperature of 208°F, which should take about 1 to 1 ½ hours.
5. While the brisket cubes are coming up to 208°F, prepare the BBQ sauce mixture and warm it to 150°F. When the cubes reach 208°F, wrap them in a beach towel and put them in a cooler for another hour.
6. Unwrap the brisket burnt ends, dip them into the BBQ mixture, and put them onto a wire rack. Then, put them back into a 350°F smoker for about 20-25 minutes to reset the bark.
7. Finally, plate up the burnt ends, garnish them with chopped parsley, and serve them with Dill Pickle Chips and pickled red onions. Your guests will be amazed by the delicious results of your hard work!
BEEF
Xtreme — Beef Shank
Ingredients:
1 beef shank 2 inches of the bone Frenched, the meat trimmed and tied. 6-7 pounds.
LC BBQ Play Bull – Competition Brisket Injection
2- Cups Beef consommé for the injection mix
Olive Oil
2 cups Beef Broth
1 cup Beef Tallow
Cool Ranch Doritos, Guacamole, and Pickled onions
Instructions:
1. Trim the silver skin from the perimeter of the beef shank.
2. Tie the meat with butcher string to hold the muscles together so it cooks more evenly.
3. Inject with 15oz of LC BBQ Play Bull – Competition Brisket Injection; let rest for 60 minutes
4. Preheat the Smoker to 275°F
5. Rub the beef shank with olive oil, then season generously with Grilling Dust and Devil Dust.
6. Wrap foil around the exposed bone.
7. Place the beef shank onto a foil pan, transfer it to the smoker, insert a thermometer, and let it smoke for 5 ½ hours, spraying it every 60 minutes with beef broth to help build the bark. Repeat this process until the beef shank reaches an internal temperature of 165-170 F. (About 5 ½ hours total)
8. Remove it from the smoker and brush on the beef tallow so the outside bark is nicely coated; wrap it in aluminum foil, and add the juice and solids from the bone marrow to the foil packet.
9. Set the wrapped shank into an aluminum foil pan to catch any drips if you spring a leak in your foil. Do not worry if it does not fit – the bone end can stick out of the container.
10. Increase your smoker to 300°F for an additional 2 hours or until the meat reaches 205°F with an internal thermometer.
11. Remove from the smoker and let it rest for about 60 minutes (still wrapped) before serving. Do not skip this step!
12. Spoon the accumulated juices over the meat. Then serve!
Serve it in the center of a dish with Doritos, guacamole, and pickled onions arranged around it. It makes an awesome party or game day centerpiece. Everyone can serve themselves with a fork or shred the meat on their own plate.
BEEF
Xtreme — Beef Short Ribs
Ingredients:
2 to 3-pound packages of beef short riblets
Olive Oil Spray
Brown Sugar
Butter
Foil
⅔ Cup B Xtreme BBQ sauce
⅓ Cup Texas Pepper Jelly
Instructions:
Impress your guests with succulent, finger-licking BBQ ribs at your next barbecue. Follow these simple steps, and you will be the talk of the town!
1. To start, remove the hard fat from the ribs and spray olive oil on both sides to create a binder. Next, season both sides of the ribs with Texas Dust and Devil Dust and let them sit for 30 to 40 minutes to absorb the seasoning. This will ensure that every bite is packed with flavor.
2. Now, set your smoker to 250°F and smoke the ribs for 2 ½ hours. This low and slow cooking method will produce juicy, fall-off-the-bone ribs that will have your guests begging for more.
3. For the final cooking phase, take two large stacked sheets of foil and add ⅓ cup of brown sugar. Drizzle rib glaze on top of the sugar, then add four individual tablespoons of sliced butter.
4. After 2 ½ hours of smoking, remove the ribs from the grill and place them in the foil on the bed of brown sugar, rib glaze, and sliced butter. This will add a sweet and savory flavor to the ribs, making them irresistible. Then, wrap them up tightly in foil and put them back on the grill for 90 minutes or 207°F internal temperature.
5. While the ribs are cooking, make the BBQ mixture by mixing ⅔ cup of BBQ sauce and ⅓ cup of Rib glaze.
6. After 90 minutes, remove the ribs from the foil, brush them with the BBQ sauce mixture, and put them back on the smoker for 10-15 minutes to reset the bark.
7. Let the ribs rest covered for 30 minutes before serving.
Now, your mouth-watering ribs are ready to be served! Your guests will be impressed by the complexity of flavors and the tenderness of the meat. So, what are you waiting for? Get ready to fire up your grill and follow these simple steps to create the most unforgettable BBQ ribs!
BEEF
Xtreme — Meatloaf Muffins
Ingredients:
Mash Potatoes
⅓ cup yellow onion, finely diced
⅓ cup bell pepper, finely diced
1 pound 80% lean ground beef
½ Cup of Ritz crackers crushed
2 eggs, whisked
½ Tablespoon Worcestershire sauce
½ cup sharp cheddar cheese, shredded
⅓ cup whole milk
2 tsp. B Xtreme Texas Dust
Chives for garnish
Sauce:
½ cup Huy Fong Sriracha Hot Chili Sauce Ketchup
2 Tablespoons B Xtreme BBQ Sauce
½ teaspoon Dry Mustard
½ teaspoon Garlic Powder
Instructions:
**Mouthwatering Baked Meatloaf Muffins**
- Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with cooking spray.
- Combine the crushed crackers, and milk in a large bowl and let soak for 10 minutes.
- Add ground beef and cheese.
- Beat egg well in a separate bowl then add 1 teaspoon Umami powder, Worcestershire sauce, and Lady Luck and beat to combine. Pour over ground meat.
- Add onions, pepper, and Lady Luck. mix until just combined, although try not to overmix it as the ground beef will become tougher and lose some flavor.
- Divide the mixture equally into the 6-10 muffin cups.
- Combine the sauce ingredients and set aside.
- Transfer the muffin pan to the oven and bake for 15 minutes, remove from the oven, pat grease from the top of the muffins, and Bake for another 10 minutes or until the internal temperature of the muffins reaches 160°F.
- Remove from oven pat dry again, add the sauce glaze on top, and use a searing torch to set the sauce.
- Cover the muffins and let them rest for 5-10 minutes in the loaf pan before serving, letting them rest allows the juices to absorb back into the meat, this will also allow the meatloaf to settle so it will not crumble.
- Put mashed potatoes in a piping bag to apply to the top of the meatloaf muffins and garnish with chives.
Treat your family and friends to these irresistible baked meatloaf muffins that are sure to impress!
