Tag Archives: MEAT

Aug27

Easy Pork Carnitas

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Easy Pork Carnitas

I made these recently for a Taco Tuesday party, and cannot tell you how delish, and easy they are.  I have not really experimented with carnitas, but will definitely do it again.  And, super affordable!  I found this recipe on the Food Network,  thanks to Melissa D’Arabian and then did a little “Connie editing” as I always do.

I encourage you to yank out that slow cooker, cuz it’s certainly too hot in Kansas for anything other than the grill.  Give this a whirl, and leave comments below if you create your own version of happiness.  Oh yeah, and don’t forget that you can get these ideas, ramblings and recipes delivered to YOUR inbox!

~Connie Kaye

Pork Carnitas

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Ingredients:

  • 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
  • Salt and freshly ground black pepper
  • 3 teaspoons dried oregano
  • 1.5 teaspoon ground cumin
  • 1.5 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and ribs removed, chopped
  • 1 orange, cut in half.  Squeeze juice and place on meat
  • 3 tablespoons vegetable oil

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.

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Aug22

Poor Mans Burnt Ends

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Poor Mans Burnt Ends
Burnt ends are amazing!  They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. However, you can get that tender juicy delicious beef bite using a much cheaper cut of meat, a chuck roast.   You follow the same cooking rules — smoke for a LONG time, cut up, add sauce and back on the smoker ending with a delicious meal!
We thought we would give this a whirl with about a 3 lb. chuck roast on a pellet smoker around 225 degrees.  A few steps are found below, but remember, you basically cannot overcook.   More smoke, more time, tender meat.
Please leave comments below as to how you tweaked it, and how it worked for you.  I know you’ll enjoy.
~Connie Kaye

Poor Mans Burnt Ends

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Ingredients:
  1. Rub your meat liberally and place on smoker.
  2. Smoke until the internal temperature reaches 185 F.
  3. Remove the roast and wrap in foil. Let rest for about 30  minutes.
  4. Remove from foil and transfer to cutting board.
  5. Cut into cubes and place into a disposable aluminum pan.
  6. Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  7. Sprinkle with more of the rub and return to the smoker for 1 1/2  to 2 hours.

Apr1

Perfect snack — lunch or dinner….

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Perfect snack — lunch or dinner….

As I watch it raining ice/snowing outside, it makes me sad to think of all the children who anticipated hunting for Easter eggs today, and all the people who devote so much time and effort to organize those events.

We are trying something on the smoker today — smoking a chuck roast that will turn into burnt ends.  I found on the WWW that it has several names, one being Poor Mans Burnt Ends.  However, there is nothing cheap about buying beef chuck roast.  Anyway, we’ll see how this turns out, and will let you know (and share the recipe, if it works out).  However, in the meantime, I wanted to try something that I thought my roommate would like for lunch.  Here in the midwest, we love everything with gravy, and one delish meat item that goes with gravy is chicken fried steak.  I made steak strips or fingers using beef cube steak, and whipped up some quick homemade gravy to dunk them in.  Well, it was a hit, and I’ll be doing this again.

Note that the flour is really seasoned which is key, and I actually cut the steak into strips before it was completely thawed which made it a little easier.

Hope you have a wonderful Easter, and thanks for spending some of your Sunday with me!

~Connie Kaye

Chicken Fried Steak Fingers

  • Servings: 4
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Ingredients:

Ingredients for for steak fingers:

  • 1 1/4 lb. cube steak
  • 1 c. flour
  • 1 tsp. each garlic and onion powder
  • 1/4 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • Salt (make sure you get enough)
  • Freshly ground black pepper
  • 3/4 c. milk
  • 2 large eggs, beaten
  • Vegetable oil, for frying

Ingredients for gravy:

  • 4 tbsp. butter
  • 3 tbsp. flour
  • 1 1/4 c. milk
  • kosher salt
  • Freshly ground black pepper

DIRECTIONS

 

  1. Slice steak into thin long strips about 1/3 – 1/2” thick.
  2. Set up a dredging station: In a bowl, combine flour, garlic powder, onion powder, paprika and cayenne, and season with salt and pepper. In a shallow bowl, whisk together milk and eggs. Season steak strips with salt and pepper. Dredge the steak strips in the flour mixture then add them to the egg mixture and turn the pieces to coat. Return steak to the flour and dredge once more.
  3. In a deep skillet or dutch oven, add about 1” of vegetable oil and heat over medium heat. When the oil is shimmering and about 350°, place the steak strips, one by one, into the oil .  (Do in batches)  Cook until golden all over, about 2 minutes per side. Place them on a plate lined with paper towels to drain off any excess grease.
  4. Make gravy: In a small skillet over medium heat, melt butter. When the butter is foamy, whisk in flour and cook mixture until the flour is golden, about 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to gently simmer the gravy until thickened.  Season with salt and pepper to taste.
  5. Enjoy!

 

 

 

Jan16

Chicken, bacon, cheese…….

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oh yeah, and jalapenos, but not hot.  I promise.

chicken bacon

Since we had the day off yesterday,  we did a barbeque run to a new spot, and are recovering from some amazing Kansas City BBQ at Slaps in Kansas City, KS.  I highly recommend this joint to everyone.  RIBS.  The end.  We ended up with an entire meal that we brought home, so order lightly.  Oh yeah, and BRISKET.  The best word to go with BBQ is joint, and this place brings it home.  We will definitely be back.  We shopped and then gambled at Hollywood Casino on the way home, and although we didn’t come out on top, it was fun!

Thought I might brew up something a little lighter for dinner, and made these chicken bacon jalapeno wraps.  We had a wonderful Christmas with friends, family and even more friends from Australia, plus an upcoming Mexico vacay in which we might just possibly overindulge, so the hubs and I have been eating a lot of meat, veggies and fruit.

So, let’s bring on the yard bird.  The husband of the house is not a fan of “yard bird” as he and his friend Charlie call it, but this, is delish.  I remove all of the innards from the jalapeno so it’s not hot, and combine with cheese and bacon, and yummo.  It’s about -10 degrees outside so I didn’t grill, which is the best, and most delicious option, but baking works as well.

Happy New Year everyone, and here’s to a fantastic 2018!!

~Connie Kaye

Chicken Bacon Rollups

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Ingredients:

5 boneless skinless chicken breasts
5 jalapeno peppers
20 strips bacon
4 oz. cream cheese, softened
1 cup cup grated colby jack or cheddar cheese
salt & pepper to taste
Favorite BBQ sauce

Slice chicken breasts in half width wise (each half makes 1 chicken rollup).  Place between 2 pieces of wax paper and pound to 1/4″ thickness.  Season each with salt & pepper.

Slice jalapenos in half lengthwise and remove seeds, ribs and the end with the stem.

In a small bowl, mix softened cream cheese with your grated colby jack or cheddar cheese.

Fill each jalapeno half with cheese mixture.  Place 1 jalapeno half at the end of each chicken piece, and roll up.  Doesn’t always close the way you think it might – no worries, the bacon brings everything together.  Wrap each piece of chicken with bacon, tucking in the ends of the strips.

Preheat grill and cook over indirect heat for 20-25 minutes, turning every 4-5 minutes.  Baste chicken with BBQ sauce every time you give it a flip.  Chicken is done when it reaches an internal temp of 165 degrees.  If you don’t have a meat thermometer, buy one.  🙂  Just kidding…you can pierce the chicken with a fork, and if juices run clear, you’re good to go.

Alternate method — if you choose to bake, set oven at 375 and bake uncovered for 30 minutes, basting as above.  You can broil at the end so bacon can crisp completely.

Nov19

Hey all you smokers out there….

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Hey all you smokers out there….

meat smokers, that is!  If you’re lookin to change it up a bit for the holidays, I’ve got the deal for you.  We aren’t huge turkey eaters – usually dry…you know the story.  However, while I was out of town last week, Mike, the hubster, did a little research and found a smoked turkey recipe on the Traeger site.  He shared it with me, and my only thought was, ok, this sounds good, but we need to do a trial run before we launch it on everyone at Christmas.

So, today was the day.  We actually started watching the (horrible) KC Chiefs game and half way through, ate wings right off the smoker.  We tried some sauce that we scored in St. Louis last weekend (you might have seen a recent post that we were there for a wedding) which is from a restaurant called Syberg’s.  (Actually, I think we have met the owner at the lake; he’s a friend of a friend, Bob Wood, a.k.a Woody, and I believe he’s been on our dock before).  We joined our friends, Nick and Katie, for lunch, and they said they sell it in the grocery store, so we bought some before we left town – a couple different kinds.  If you have a chance to eat there, do it.  Delish!  And, the plus is that they have TV’s everywhere, and posted on the TV is the NFL game that will be broadcast on that particular TV that day.  I’ve watched a lot of football in sports bars, and that’s a new, albeit very convenient, idea!!!

OK, so back to the turkey.  Mike took the Traeger recipe and changed it up a bit, and it’s amazing.  We will definitely be doing this at Christmas, along with tri tip on the smoker as well.  Note that we did this on a pellet smoker, instead of the big wood smoker (easier) so adjust as you need to.  This is it before going under the knife:

turkey

Two turkey breasts, awaiting the knife and consumption!

So, so delicious.  We gave half to our friends, and will have leftovers this week.

From our family to yours, we wish you a safe and Happy Thanksgiving!

~Connie Kaye

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Ingredients:

MEAT
We used a bone-in turkey breast (leave skin on)

Brine
1 gallon water
3 TBSP minced garlic
2 TBSP worcestershire sauce
3/4 cup canning & pickling sauce
3 TBSP brown sugar
2 TBSP cajun seasoning

Cover and brine for 1-2 days.  Following brining, remove and pat dry.

Mix 1/2 cup soft butter and 1.5 cups spicy BBQ sauce (we used Traeger Texas Spicy Sauce- yum).  Rub this under the skin and all over the turkey breasts.

Set smoker at 225 degrees, and cook for 2 to 2.5 hours — until the internal temperature reaches 165 degrees.  Baste with remaining butter/BBQ sauce every 30 minutes or so.  Once it hits the desired temperature, remove from smoker and let rest for 15 minutes or so.

Carve and enjoy!