recipes

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Big Bad Beef Ribs

• Yield: Serves 4 to 6 / 1 full plate short ribs
• Method: Hot smoking
• Equipment: Horizon Marshall smoker; peach, oak, or mesquite wood; insulated cooler

For the rub:

• 2 tablespoons coarse sea salt
• 2 tablespoons cracked black peppercorns
• 2 teaspoons hot red pepper flakes or hot paprika
• 1 cup beef stock (preferably homemade)

Step 1: Trim any papery membrane off the ribs and place on a sheet pan.

Step 2: Season the ribs generously on all sides with the salt, peppercorns, and hot red pepper flakes.

Step 3: You can smoke the ribs right away, but if you have the time, you’ll get a deeper, richer flavor if you cure the ribs, covered, overnight in the refrigerator.

Step 4: Set up your smoker according to the manufacturer’s instructions and preheat to 225 degrees. If your smoker has a water pan, fill it with 2 inches of water or beer. If not, place a foil pan with 2 inches of water or beer below where you’ll be cooking the ribs. Add wood as specified by the manufacturer.

Step 5: Place the ribs in the smoker meat and fat side up with at least 2 inches between each rib. Smoke the ribs until darkly browned on the outside, and very tender inside, about 10 to 12 hours. To test for doneness, insert a metal skewer—it should pierce the meat easily. Another test for doneness is an instant-read meat thermometer—insert it parallel to but not touching the bone: the meat should be 195 degrees. Finally, when cooked, the meat will have shrunk back 1/2 to 1 inch from the end of the bones.

Step 6: Transfer the ribs to a large foil pan with 1 cup of beef stock at the bottom. Loosely cover the pan with foil and place in an insulated cooler (or in an oven preheated to 140 degrees) and let the ribs rest, loosely covered with foil, for 1 hour before serving.

Step 7: Just before serving, season each rib with a few crystals of sea salt.

Adapted from Steven Raichlen's Project Smoke

Chimichurri Sauce

Use on top of  Sir Mac Farms sirloin steak or sirloin tip steak cut into 2 inch strips.

Onion Marinade

1/2 yellow onion finely chopped
1 tsp finely chopped garlic
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Ted and Barney’s Butcher Blend meat seasoning or 1/2 tablespoon each of salt and pepper. 

Chimichurri

1/2 cup minced yellow onion
1/2 cup chopped fresh flat leaf parsley
1 tablespoon fresh oregano
1 tsp finely grated garlic
1 1/2 tsp salt
1 tsp black pepper (or substitute 1 tablespoon Ted and Barney’s for salt and pepper)
1/2 tsp red pepper flakes
1 cup extra virgin olive oil
1/2  up red wine vinegar
Mix all ingredients in a cover container can be refrigerated until herbs turn brown.

Adapted from "Around the Fire" by the owners of Ox Restaurant

Directions

Place meat in a air tight bag and pour marinade over meat. Work marinaded into meat and set aside. Prepare charcoal bbq for direct cooking. When briquettes are ashy (we recommend Lazzari lump charcoal) place grill over fire. Once grill is hot, grill meat 2-3 minutes per side or until done. Let meat rest for 2 minutes and thinly slice across grain of the steak.

Drizzle chimichurri over slices and serve with remaining chimichurri and warm sourdough bread.

Must have recipes for grilled or smoked prime rib

The English call it roast beef, and for untold generations, a rib roast rotating on a spit in front of a wood fire has represented not just gustatory bliss, but material and spiritual comfort. So essential is roast beef to the British sense of well-being, a special breed of dog was developed in the sixteenth century to turn a treadmill attached to the rotisserie spit. (Before that, the task fell to scullery lads, and later, elaborate clockworks.) Read about some new ideas of how to cook your prime rib by Steven Raichlen and Nancy Loseke.

Ted & Barney's Meat Seasoning

Sir Mac Farms Favorite meat seasoning

Ted & Barney’s Meat Seasoning is a premium quality line designed to help customers enhance the flavor of their food through combining the best of spices and ingredients into the perfect, all purpose seasoning.

After being in business for over 20 years, Ted & Barney’s Meat Seasoning is proud to announce that they are expanding to the online market place, allowing foodies from all over the world to enjoy this premium seasoning. Ted & Barney’s Meat Seasoning is not only great for every day cooking. Ted & Barney’s Meat Seasoning is also a favorite among chefs and butchers, earning it the title of the “Butchers Blend.”

Ted & Barney’s Meat Seasoning is the collaborative efforts from both Ted Maxwell and Barney Barnhart. The love of food and knowledge of the meat industry instilled in both Ted Maxwell and Barney Barnhart, combined with forty years of experience in the meat business, is what allowed Ted and Barney to create such a high quality and delicious seasoning.