3 BBQ Recipes to Spice Up Your Summer
In honor of National BBQ Month, we asked local pitmasters to send us their most mouthwatering meat-based recipes. The best part? They’re all fairly easy to make, ensuring your next cookout will be a home run.
1/2 tsp. dried thyme
1/2 tsp. dried savory
1/2 tsp. dried marjoram
1/2 tsp. rubbed sage
1/2 cup fresh orange juice
1/2 cup onions, finely chopped
4 cloves garlic, pressed
1 scallion, thinly sliced (green and white parts)
1/3 cup corn syrup
2 tbsp. packed dark brown sugar
2 tbsp. chopped rosemary
1 tbsp. toasted sesame oil
1 tsp. crushed red pepper
Rib-Eye Steak
Submitted by T-Bones BBQ, Roseville, 916-701-8227, tbonesbarbeque.com
Six, 1-inch thick rib-eye steaks
Rib-Eye Steak
Rub:
Sea salt and freshly ground black pepper1/2 tsp. dried thyme
1/2 tsp. dried savory
1/2 tsp. dried marjoram
1/2 tsp. rubbed sage
1/4 tsp. ground bay leaf
Rosemary-Orange Glaze:
1 cup teriyaki sauce1/2 cup fresh orange juice
1/2 cup onions, finely chopped
4 cloves garlic, pressed
1 scallion, thinly sliced (green and white parts)
1/3 cup corn syrup
2 tbsp. packed dark brown sugar
2 tbsp. chopped rosemary
1 tbsp. toasted sesame oil
1 tsp. crushed red pepper
For the rub: Combine all the ingredients in a bowl and mix until well incorporated.
For the glaze: Combine all the ingredients in a saucepan, bring to a boil, then reduce heat to concentrate the flavors. Set aside but keep near the grill.
Season both sides of the steaks with the rub. Brush your grill grates with a small piece of steak fat or olive oil to prevent the meat from sticking. Grill over medium-hot heat, glazing the steaks as you turn them (you can also skip this step and pour the sauce over the steaks when you serve them), 6-9 minutes per side for medium, or longer if desired. Transfer to plates and serve with more orange glaze.
For the glaze: Combine all the ingredients in a saucepan, bring to a boil, then reduce heat to concentrate the flavors. Set aside but keep near the grill.
Season both sides of the steaks with the rub. Brush your grill grates with a small piece of steak fat or olive oil to prevent the meat from sticking. Grill over medium-hot heat, glazing the steaks as you turn them (you can also skip this step and pour the sauce over the steaks when you serve them), 6-9 minutes per side for medium, or longer if desired. Transfer to plates and serve with more orange glaze.
Grilled Roadhouse Steak Sandwich
Submitted by Poor Red’s Bar-B-Q, 6221 Pleasant Valley Road, El Dorado, 530-622-2901, poorreds.com
Grilled Roadhouse Steak Sandwich
6 oz. beef tenderloin tips
2 tbsp. 80/20 canola/olive oil blend
1 tbsp. garlic, minced
1 tsp. fresh-cracked black pepper
2 tsp. fresh parsley, rough chop
1 tsp. chili flakes
Pinch kosher salt
Hoagie roll
Arugula
Crispy onions
ROADHOUSE AIOLI
1/3 cup mayo
1 tbsp. A.1. Steak Sauce
1 tsp. garlic, minced
2 tbsp. 80/20 canola/olive oil blend
1 tbsp. garlic, minced
1 tsp. fresh-cracked black pepper
2 tsp. fresh parsley, rough chop
1 tsp. chili flakes
Pinch kosher salt
Hoagie roll
Arugula
Crispy onions
ROADHOUSE AIOLI
1/3 cup mayo
1 tbsp. A.1. Steak Sauce
1 tsp. garlic, minced
Place the beef tips and all other ingredients (through salt) in a bowl. Mix until evenly coated and fragrant for about two minutes. Over a hot grill, no flames, only coals, cook the meat to your desired temperature (we prefer medium-rare). *Remove and let rest.
For the aioli: Mix all the ingredients in a bowl and let it sit in the fridge overnight.
Toast the hoagie roll and spread the aioli on it. Chop meat into bite-sizes pieces, place on your bread, and sprinkle kosher salt over it. Add arugula and crispy onions. Serves 1.
*Pro tip: Resting your meat off the grill will allow it to continue cooking and let the juices settle, ultimately making the meat more flavorful and preventing it from overcooking.
For the aioli: Mix all the ingredients in a bowl and let it sit in the fridge overnight.
Toast the hoagie roll and spread the aioli on it. Chop meat into bite-sizes pieces, place on your bread, and sprinkle kosher salt over it. Add arugula and crispy onions. Serves 1.
*Pro tip: Resting your meat off the grill will allow it to continue cooking and let the juices settle, ultimately making the meat more flavorful and preventing it from overcooking.
Smoked Beef Short Ribs
Submitted by LBB Gastropub & Smokehouse, 3640 Taylor Road, Suite C, Loomis, 916-824-1527, lbbpub.com
Smoked Beef Short Ribs
*1 beef short rib plate, about 6-8 pounds
Kosher salt and ground black pepper
2 large sheets of parchment paper
Kosher salt and ground black pepper
2 large sheets of parchment paper
*These are ribs that haven’t been cross cut; find them at specialty butcher shops
Beer Mop:
3/4 cup Loomis Basin Brewing Co. Alohawk
1/2 cup apple juice
1/2 cup apple cider vinegar
1/2 tbsp. kosher salt
1 tbsp. honey
1/2 cup apple juice
1/2 cup apple cider vinegar
1/2 tbsp. kosher salt
1 tbsp. honey
For the beer mop: Bring all beer mop ingredients to a boil in a medium saucepan. Remove from heat and cool to room temperature. Once cooled, place in a sterilized spray bottle.
Set smoker temperature to 240°. Sprinkle ribs with salt and pepper. Place in the smoker, bone side down, for 4 hours. After the initial smoke, remove from smoker and place on 2 large sheets of parchment paper. Spray liberally with beer mop (about 10 squirts). Wrap ribs in parchment and place back in smoker for about 2 more hours, or until the top of the meat is somewhat spongy, not firm. Remove from smoker and let rest in parchment for approximately 30 minutes. Slice and serve. Serves 6.
Set smoker temperature to 240°. Sprinkle ribs with salt and pepper. Place in the smoker, bone side down, for 4 hours. After the initial smoke, remove from smoker and place on 2 large sheets of parchment paper. Spray liberally with beer mop (about 10 squirts). Wrap ribs in parchment and place back in smoker for about 2 more hours, or until the top of the meat is somewhat spongy, not firm. Remove from smoker and let rest in parchment for approximately 30 minutes. Slice and serve. Serves 6.