Dr. Pepper Beef Jerky

Beef jerky is a delicious snack, loved all over the world, in one form or another.

This is a basic recipe for some Dr. Pepper Jerky I make.

Ingredients:

 Flank steak or Bottom Round.  You want a cut that is lean inside and out, though you can trim the outside up. Ive always had good success with these two cuts, I will say that the Bottom Round is about half the price of Flank. Look at the cuts carefully, the less the fat, the better.

2lbs Flank or Round, lean as possible.
16oz Original Dr. Pepper or Imperial Sugar version if available.
Kosher Salt or Sea Salt
Fresh Cracked, Black or Malabar Pepper
1-2tsp Liquid Hickory Smoke


Steps

1) If you purchases the flank steak; Place on plate, cover with plastic wrap, and place in freezer.
If you purchased the round; cut in half, thru the midsection horizontally. Place both pieces on plate, cover and put in freezer. Let the meat sit in the freezer till fairly firm, but not solid. Usually a couple hours.

2) While beef in chilling; Combine Dr Pepper, Black pepper, salt and liquid smoke in a sauce pan.
Bring to light boil, then turn to low simmer. Reduce by 1/3 or 1/2.
No need to reduce any further for this recipe.   Set aside and let cool.

3) Once meat has firmed up nicely. Grab your sharpest Chefs Knife, needs to be sharp.
Now, find the grain of the meat, we want to cut along with it, not against.*
I usually cut my pieces between 1/4in thin and paper thin. But you're welcome to cut the slices a bit thicker if you like, will just take longer to dry.

4) Place meat in large zip lock bag and pour in Dr Pepper mixture.
Place in fridge and allow to marinate for a few hours, I do mine over night. Mix it around every couple hours for more even flavor distribution.

5) Once done marinating, take out of bag... pat dry. I will usually do another touch of cracked pepper and salt over the beef right before laying on dehydrator.

If you dont have a dehydrator, you can use your oven. I did it that way for years. Turn to lowest temp and crack open slightly with wooden handled spoon.

I dry mine out for 8-12 hours, I like mine a bit chewy and crisp.


*Now in the past I played around with cutting against the grain for jerky. It works, but tends to yield a more crumbly Jerky.  Just changes the texture. It is not bad, just different.

Burgers w/ Avocado Relish

I mentioned posting recipes for the last meal I prepared on my Big Green Egg, so what better time than now... while I have a 10lb pork butt cooking on the BGE and nothing else to worry about.



The Buns:
-1 cup Water
-2 tbsp Butter
-1 large Egg
-3 1/4 cups A.P. Flour
-1/4 cup Tourbinado Sugar
-1 tsp Salt
-1 tbsp Instant Yeast
-1 tsp Meat Church Honey Hog Rub

Combine all the ingredients and mix then knead them together; by hand or mixer. I prefer hand, myself. Knead until dough is soft and smooth. Place in lightly greased bowl, cover, and let it rise for 1 hour.

Divide dough into desidered number or buns, this usually makes 6-8. Shape each piece into a flattended ball. Place the buns on greased baking sheets, cover and let rise 30-45 minutes, until puffy.

Preheat oven to 375F. Bake buns for 12-15 minutes, until golden brown.  Remove from oven, cook, split, butter then toast up on your grill if in the mood.




The Burgers:

-2lbs Prime Aged Beef, ground up.  80/20 on Fat Content, nothing less will do. -2tsp New Mexican Chili Pepper, ground
-Salt, to taste
-Malabar Pepper or Course Black, to taste.
-Sliced Gouda Cheese, 1 slice per burger made.

Form your patties to desired shape and size.
Season with salt, pepper and chili pepper.


I grilled my on the Big Green Egg at 550.
I cooked the burgers for 3.5 minutes each side, for medium rare. Place the cheese on for the final 1-2 minutes.

The "Relish:"
It is the Avocado BLT Salsa recipe from the Big Green Egg Cook Book.
Page 62. Dont feel appropriate to post that recipe

Surf n Flap

So tonight's dinner consisted of:

Grilled, Sake & Sriracha Chicken Thighs  (Flap)

Grilled Chile Garlic Shrimp    (Surf)

Seasame Noodles

Berry Salad

I came up with the Sake & Sriracha flavor combination early this week. I had just received my package from J&D's Food, which included a Sriracha Dry Rub. Later on I started watching Iron Chef America and the episode was a Grilling Surf n Turf Challenge. That's when it hit me.


Recipes as follows--Bamboo Skewers, soaked in water. Or any skewers of your pleasing.


Chicken:
1lb Chicken Thigh, trimmed and cubed.

 Sake Marinade for Chicken:
3/4 Cup Hana Fuji Apple Sake
1 Tsp White Pepper
1/4 Tsp Garlic Powder
2 Tbsp Agave Syrup
1 Tbsp Free Flow Brown Sugar

Rub for Chicken:
J&D's Sriracha Rub

Marinate the chicken in the sake mix for at least 2 hours, up till 6 hours. After that, the sake can begin to break the chicken down to much. After marinated, liberally sprinkle and rub in to the chicken.
Place on skewers as desired.

Shrimp:
1/2lb Wild Brown Shrimp, de-shelled,  de-veined, and cleaned.

Rub for Shrimp:
1 Tsp Ground Coriander
1/2 Tsp Ancho Chili Powder
1/2 Tsp Kosher Salt
1/4 Tsp Garlic Powder

Liberally rub the shrimp with seasoning mix, let sit for 30 minutes; then place on skewers.

Sesame Noodles:
1 Tbsp White sesame seeds, toasted
2 Tsp Salt
1 lb Fresh Egg Noodles or 1/2 Dried (Can also use Capellini)

2 Tbsp Coconut Oil

      Sauce:
      1 Tbsp Soy Sauce
      1 1/2 Tbsp Oyster sauce
      1 Tsp White Wine Vinegar
      1 1/2 Tsp Sesame Oil
      1/2 Tsp Minced Garlic
      1 Tsp Brown Sugar
      1/2 Salt
      Pinch White Pepper

Mix ingredients for sauce and set aside for later.
Toast sesame seeds in a pan, till slightly darker and fragrant.
Boil Egg Noodles till tender.
Drain and rinse with cold water, twice.
Stir in Coconut oil.
Let sit for a couple minutes, then toss in sauce mixture.

Berry Salad
Mix of blackberries, strawberries, blueberries, etc. What ever berries you like. 


Dressing:
2 Cups Plain/Vanilla/Honey Yogurt
2 Tbsp Agave Syrup
1 Tsp Cinnamon
1 Tsp Sweet Paprika
1 Tsp New Mexican Chili Powder (optional)

Mix all together and toss. Enjoy.