Protien Based Meals
Smoked and Grilled Ribeye
Take a step above the steakhouse with this decadent tomahawk steak recipe that you can make in your own backyard.
| Ingredients | Amount | Recommendation |
|---|---|---|
| Tomahawk ribeyes | 2 Pieces (approximately 2.5 lb each) | Organic if available |
| Extra-virgin olive oil | ¼ cup | |
| Shallot | 1 | Minced |
| Unsalted butter softened | 1 Stick | Low sodium |
| garlic | 3 cloves | Minced |
| Steak dry rub | Use generously | Either mix or find at grocery store |
Meal Preparation
- First, in a small bowl, thoroughly mix your basic steak dry rub ingredients.
- Next, in a small sauté pan, add the olive oil and heat until smoking. Add 1 minced shallot and 3 cloves of minced garlic and cook over low heat, allowing the garlic and shallots to cook in the hot oil until fragrant. Place 2 (approximately 2 ½ lb. each) tomahawk ribeyes into a large baking dish. Using a mesh strainer, pour the garlic shallot olive oil over the steaks.
- Then, In a small bowl, blend together 1 stick of unsalted butter softened, shallots and garlic and set aside.
- Rub the steaks with the flavored oil and season liberally with basic steak dry rub seasoning.
- When the grill is at temp, place steaks on the extension rack as far away from the heat as possible, cover and allow to smoke for 8 to 10 minutes.
- Remove the steaks and the extension rack from the grill.
- Return the steaks to the grill over high heat and grill 3 to 4 minutes per side for medium rare.
- Once the steaks have reached doneness, remove, plate, and top with the garlic-shallot butter. Rest the steaks 10 minutes before serving.
This recipe is courtesy of Kingsford Charcoal
Smoked Texas-Style Beef Brisket
Nothing stands taller in Texas than genuine hickory flavor. Experience a true Texas tradition when you slow-smoke your beef brisket with Kingsford® Hickory Hardwood Pellets.
| Ingredients | Amount | Recommendation |
|---|---|---|
| Beef brisket | 9 ½ lb | Organic if available |
| Craft lager | 1 bottle | |
| mayonnnaise | 3 tablespoons | |
| rosemary | 1 bunch | Organic if available |
Meal Preparation
- Lay the brisket on the grates, fat side up, and cook until a consistent tack develops on the surface of the brisket.
- Next, get a large, grill-proof sheet pan with sides and a stainless-steel cooking rack. Pour the lager into the pan and place the rack on top. Lay the brisket on the rack, fat side up, along with fresh rosemary.
- Close the lid and leave untouched for 1 hour.
- Then fill a spray bottle with the basting spray, and intermittently mist the brisket.
- Cook for 7–8 hours until the brisket’s internal temperature reaches 165ºF on a digital meat thermometer. Next, wrap the brisket in butcher paper to slowly braise in its own fats and juices. Cook until the brisket reaches an internal temperature of 195ºF on a digital meat thermometer.
- Rest the brisket for 1–2 hours before unwrapping.
- Remove the brisket from the butcher paper, and slice across the grain of the meat.
- Save the delicious au jus collected in the butcher paper to drizzle over the sliced brisket and enjoy!
This recipe is courtesy of Kingsford Charcoal
Crispy Smoked turkey Legs
There’s no need to visit a theme park or county fair to savor the flavor of smoked turkey drumsticks — when you can easily prepare them on your pellet grill.
| Ingredients | Amount | Recommendation |
|---|---|---|
| turkey drumsticks | 6 1–1 ½ lb each | Raw |
| Turkey rub | Make your own or buy at store |
Meal Preparation
- When you’re at temp, place the thermometer probe into the thickest part of a turkey leg without touching the bone, and position them at the center of your pellet grill or on an elevated shelf.
- Smoke your turkey legs at 225°F for about 2 hours. Then, increase the heat on your pellet grill to 325°F and cook your turkey legs to an internal temperature of 170°F.
- Continue cooking your turkey legs until the skin has crisped to your desired doneness.
- When ready, remove your smoked turkey legs from the grill and let them rest for at least 5 minutes before serving.
This recipe is courtesy of Kingsford Charcoal