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Turkey Soup

Turkey Soup

Neil
My Turkey Soup with Tasty Bark Brisket Rub.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Course Soup
Cuisine American

Video

Notes

Turkey Soup recipe:
Bones, neck
6 quarts of water
3 TBSP Kosher Salt
1.5 cups chopped carrots
1.5 cups/ 3 stalks celery
1 cup chopped onion
6 sage leaves diced
2 tbsp diced parsley
2 cloves minced garlic
1-2 TBSP Tasty Bark (to taste)
12 oz egg noodles
4 cups chopped turkey 
Bring the 6 quarts of water with kosher salt to a boil and add turkey bones, neck and boil for 5 minutes and then lower to a simmer, cover and let simmer for about 2 hours 
Strain off stock to remove the meat and bones.
save the meat aside for the soup.
prepare vegetables.
Add the carrots, onion, celery and garlic and Tasty Bark rub. 
increase the heat to med/high to bring to a boil.
Add the noodles and boil uncovered for 10 minutes then reduce to low simmer.
add parsley, sage and chopped turkey, stir and cover for 5-10 minutes.
check salt and pepper to taste.
Enjoy!
 
 
Keyword Noodle, Soup, tasty bark, turkey
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Mediterranean Wagyu Beef Kabobs

Mediterranean Wagyu Beef Kabobs

By Ukulele Jay BBQ IG: @ukulelejaybbq
Wagyu Beef Kabob Style for this dish just means it's cubed and will look like it came off the grill.  While you can grill these to finish them, I show a pan technique to make these delicious pieces of Wagyu Beef take on new flavors and create a WOW dish for your friends and family.  This is a great dish for a finger food at a tailgate or precursor to any party.
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Course Main Course
Cuisine Mediterranean

Video

Notes

TOTAL TIME: 45 hours
PREP TIME: 15 minutes
SOUS VIDE TIME: 43 hours at 131ºF
INGREDIENTS:
2lb Chuck Meat Cubed (Wagyu or other)
8T Neil’s Sarap Mediterranean Rub ( https://neilsarap.com )
1T White Sesame Seeds
1T chives
INSTRUCTIONS:
• Place your meat inside a ziploc bag.
• Add Rub, seal bag and shake well.
• Place rub coated meat into sous vide bag.
• Seal Bag in vacuum sealer (or use immersion method).
* Place in Sous Vide heated to 131ºF and let sit for 48 hours (40-48hrs) depends on how tender you want it.
• Remove from sous vide bag (save gravy in bag).
• Dry off beef cubes.
• Heat Hexclad or Non-stick pan MH heat.
• Heat 2T olive oil in pan.
• Brown meat in pan for 30 seconds side 1.
• Flip and brown side 2 fo 15 seconds.
• Remove from pan and garnish with white sesame seeds and chives.
• Pour gravy over beef cubes (optional) or serve as dipping sauce (dipping is fun!).
Enjoy!
Keyword beef, chuck, kabobs, mediterranean, sous vide
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Slow cooker Tri-tip pot roast

Slow cooker Tri-tip pot roast

Woody Woodberry IG: bwoods_bbq
Recipe by bwoods_bbq
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Course Main Course
Cuisine American

Notes

Ingredients:
1 Yellow onion chopped
1/2 lb Red potatoes quartered
1/2 lb Baby carrots
4 cloves garlic minced
2 cups beef broth
2lb tri-tip roast
1TBSP Worcestershire sauce
Neil’s Sarap BBQ Tasty Bark brisket rub
Mrs Dash salt free Italian medley 
1 pack onion soup mix
5TBSP extra virgin olive oil divided
 
Directions:
1) Season tri-tip with @neilsarap tasty bark brisket rub and let sit for 30 mins.
2) Add carrots, onion, and potatoes to slow cooker. Drizzle with 2 TBSP extra virgin olive oil and season with Italian medley.
3) Heat 3 TBSP olive oil in a large cast-iron skillet set over medium-high heat. Sear the tri-tip for 2-3 minutes on all sides. Place the roast on top of the vegetables in the slow cooker.
4) Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the onion soup mix and Worcestershire sauce. Bring to a simmer, then pour the contents of the skillet over the roast in the slow cooker.
5) Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve.
Keyword pot roast, slow cooker, tasty bark
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Beef Chuck Eye Mediterranean Souvlaki with Lemon Couscous

Beef Chuck Eye Mediterranean Souvlaki with Lemon Couscous

Neil
Greek yogurt marinated wagyu beef chuck eye with lemon pine nut couscous drizzled with cucumber dill yogurt dressing.
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Prep Time 1 day
Cook Time 20 minutes
Cuisine Mediterranean
Servings 4

Notes

Beef Chuck Eye Mediterranean Souvlaki with Lemon Couscous
For 2-3 lbs of beef
 
Ingredients for marinade:
1 cup Greek yogurt
1/2 lemon
2 TBSP olive oil
2 TBSP Tasty Sear Gourmet 
1 TSP Dayum Savory Mediterranean 
 
Ingredients for Couscous:
2/3 cup couscous 
1 TBSP butter
1 cup chicken broth
1 lemon
2 TBSP toasted pine nuts
2 TBSP fresh chopped parsley
1/2 tsp Dayum Savory Mediterranean 
 
Ingredients for cucumber yogurt:
1 cup plain yogurt 
1/2 cucumber grated
1 TBSP fresh chopped dill
1 tsp lemon juice
1 clove minced garlic 
1/2 tsp salt
1/2 tsp ground black pepper 
 
Directions:
 
Cut the beef unti 1″ chunks and evenly coat all sides with beef seasoning.
Prepare marinade by mixing ingredients, add zest and juice from the 1/2 lemon. 
Mix in the beef cubes to thoroughly coat. Place in a plastic container or ziplock bag and refrigerate overnight.  
Skewer the beef and grill over direct high heat,  preferably charcoal (Alternatively broil in an oven) turning frequently until 135F for medium rare. 
 
Preparing the couscous:
Add chicken broth, butter, lemon juice and zest, pine nuts, and Mediterranean seasoning and bring to a boil, stir in couscous, remove from heat and cover for 5 minutes. Fluff with a fork and stir in parsley.  
 
Preparing the dressing:
Combine all ingredients in a blender and blend until smooth. Refrigerate until chilled. 
 
Keyword dayum savory, mediterranean, Souvlaki, tasty sear
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Tasty Sear Sloppy Joes

Tasty Sear Sloppy Joes

Neil
Quick and easy home made sloppy joes
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people

Notes

1lb Wagyu ground beef  seasoned with Tasty Sear Gourmet beef seasoning, browned, drained, then removed from pan.
Saute 2 cloves of minced garlic until fragrant.
Add meat back in and the following.
15oz can of tomato sauce 
1 small diced onion
1/2 green bell pepper diced small.
1 tbsp worchestershire 
1 tsp yellow mustard 
1 tbsp brown sugar
1/4 cup of water if needed
Simmer for 15-20 minutes stirring occasionally.
Served on a grilled brioche bun with pickled jalapeno peppers
Keyword beef, ground beef, sloppy joes, tasty sear
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Dayum Tasty Asian Pressure Cooker Kalbi Short Ribs

Dayum Tasty Asian Pressure Cooker Kalbi Short Ribs

Neil
Kalbi beef short ribs quick braised in a pressure cooker
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Prep Time 5 minutes
Cook Time 1 hour
Course Appetizer, Main Course, Snack
Cuisine Asian, Korean

Notes

Wagyu beef short ribs   cut in-between each bone, trimmed and seasoned with Dayum Tasty Asian Seasoning then browned on all sides. Quick braised in a pressure cooker high pressure for 45 minutes with 1.5 cups of Kalbi barbecue marinade, 1/2 cup of water and 1 whole onion quartered. 
Kalbi barbecue marinade recipe:
1 cup soy sauce
1/4 cup apple cider vinegar
3/4 cup brown sugar
5 cloves garlic minced
2 TBSP Dayum Tasty Asian rub
1 TBSP sesame seeds
2 TSP sesame oil
.
Cooker turned off and cooled for 15 minutes before releasing steam and opening.  
Ribs set aside, liquid strained, de-fatted, reduced in a sauce pot and thickened with some cornstarch. 
Served over jasmine rice, sauced and garnished with green onions, red chili peppers and sesame seeds.  Also a side of sesame crunch Asian salad. 
Keyword asian, Kalbi, korean, short ribs
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Dayum Tasty Asian Bulgogi Meatballs

Dayum Tasty Asian Bulgogi Meatballs

Neil
Korean style bulgogi meatballs over jasmine rice
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Course Appetizer, Main Course, Snack
Cuisine Asian, Korean

Notes

It all starts with the bulgogi sauce:
1/4 cup soy sauce
1/4 cup pear juice
1 tbsp Dayum Tasty Asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Instructions: Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves. remove from heat and add sesame oil,  seeds and green onion. 
.
Then the meatballs recipe:
1 pound wagyu ground beef
1/2 cup panko crumbs
1 1/2 tbsp bulgogi sauce
1 tsp chopped fresh ginger
2 sliced green onions (white part, save the green for garnish at the end)
1 tbsp Dayum Tasty Asian rub
.
Mix and form into meatballs 6-8 per pound of beef
bake at 375-400F for about 40-50 minutes or when the internal temp is 165F. 
 
Serve over rice with sriracha crema and garnish with green onions and sesame seeds. 
Keyword asian, beef, korean, meatballs
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Korean Barbecue Galbi Beef Flank Steak Skewers

Korean Barbecue Galbi Beef Flank Steak Skewers

Flank steak marinated in Korean style galbi beef marinade,
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Course Appetizer, Main Course, Snack
Cuisine Korean
Servings 8 skewers

Notes

This marinade recipe is good for 2-3lbs of beef
1 cup soy sauce
1/4 cup apple cider vinegar
3/4 cup brown sugar
5 cloves garlic minced
2 TBSP Dayum Tasty Asian rub
1 TBSP sesame seeds
2 TSP sesame oil
 
Beef Steak, flank, skirt, or similar cut thin about 1/8″ across the grain.
Cut the steak into thin strips against the grain and marinate for 30 minutes to 1 hour. skewer and grill directly over charcoal turning frequently for about 2 minutes or until cooked.  these were so tender and delicious
Keyword beef, flank steak, galbi, skewers
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Dayum Tasty Bulgogi Beef Buns

Dayum Tasty Asian Bulgogi Beef Buns

Neil
Korean Bulgogi beef meatballs, wrapped in puff pastry dough
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Course Appetizer, Main Course, Snack
Cuisine Asian, Korean
Servings 8 buns

Notes

It all starts with the bulgogi sauce:
1/4 cup soy sauce
1/4 cup pear juice
1 tbsp Dayum Tasty Asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Instructions: Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves.remove from heat and add sesame oil,  seeds and green onion. 
.
Then the meatballs recipe:
1 pound wagyu ground beef
1/2 cup panko crumbs
1 1/2 tbsp bulgogi sauce
1 tsp chopped fresh ginger
2 sliced green onions (white part)
1 tbsp Dayum Tasty Asian rub
.
Mix and form into meatballs. 
Par cook meatballs for 10 minutes and allow to cool to handle before wrapping in puff pastry. Prepare puff pastry dough by cutting each sheet into 4 equal squares. 
Place a meatball in the middle of a puff pastry square and pull up all four corners to meet in the middle. pinch and squeeze all of the seams together to form a bun.
Brush with egg wash and add sesame seeds and then bake at 375-400F for about 25-30 minutes and when golden brown and internal temp is 165F. 
Served with sriracha crema and garnished with green onions. 
Keyword beef buns, bulgogi, korean
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Dayum Tasty Asian Korean Bulgogi Sauce

Dayum Tasty Asian Korean Bulgogi Sauce

Neil
Korean Style Bulgogi Beef Sauce
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Course Sauce
Cuisine Asian, Korean

Notes

1/4 cup soy sauce
1/4 cup pear juice
1 tbsp asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves.
remove from heat and add sesame oil,  seeds and green onion. 
Use as a marinade or sauce
Store in an airtight container in the refrigerator for up to 1 week.
Keyword asian, barbecue sauce, beef, bulgogi, korean