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Tasty Bark Smoked Brisket Tutorial

Tasty Bark Smoked Brisket Complete Tutorial

Neil
This is a complete brisket cook tutorial from start to finish, It could be the last brisket tutorial you ever need to watch! The recipe and procedure is easily reproduced with fantastic results, each and every time. No matter what type of smoker or grill you use, Pellet grill, offset smoker, kamado, kettle, or drum, you can apply these same techniques. I developed this method when I smoke briskets for commercial sale, It just has to work each and every time, no matter the conditions.. There are no gimmicks, non-sense, or hocus pocus going on here. The best brisket you will make, is the one you did the least amount of fooling around with.Tasty Bark Brisket Rub https://neilsarap.com/
Course Main Course
Cuisine American

Video

Keyword beef, brisket, tasty bark
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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.
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
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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Tasty Sear Sloppy Joes

Tasty Sear Sloppy Joes

Neil
Quick and easy home made sloppy joes
Prep Time 5 mins
Cook Time 20 mins
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
Prep Time 5 mins
Cook Time 1 hr
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 Bulgogi Beef Buns

Dayum Tasty Asian Bulgogi Beef Buns

Neil
Korean Bulgogi beef meatballs, wrapped in puff pastry dough
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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