This technique works great with a thick Ribeye, Porterhouse, New York Strip, or Sirloin Steak. We went with Sirloin because that was the best value at the time of purchase. Sirloin is also leaner so it may not taste quite as good but is a little better for you.
The Bucs were playing the Bears. We like to make tailgate food inspired by the opponent. Chicago has several foods that would work but we went with a smoked variation on Italian Beef. We smoked a 7.55 lb (about 6 trimmed) eye round roast for 2 1/2 hours at around 250. We sliced thin, cut into strips, and simmered in the meat juices and beef broth (from bullion). Then served on hoagie and crusty french rolls.
If you like beef brisket sandwiches here is a way to get that flavor in a much shorter timeframe and somewhat less hassle. The chuck roast or California roast cut is very flavorful and can be smoked in just a few hours. This can be cooked in a slow cooker or instant pot for sandwiches as well; but, I prefer smoked.
Get a perfect steak the way you like it every time. Normally a side benefit of the reverse sear technique is slow cooking with smoke to impart a smoke flavor to the meat. But the greatest benefit is the slow ramp of the internal temp of the meat so that you get a nice red inside and flavorful crust on the outside.
Who doesn't like Taco Tuesday? Taco seasoning is easy when you have BBQ Rubs and Seasonings on hand. Just season your ground beef, chicken, pork or whatever with a favorite seasoning blend.
I set out to make a whole chicken as simply as possible. No browning. Nothing but bird, water, and seasonings. You can even just use salt and pepper. This is a great way to make a healthy dose of protein to use in other recipes like chicken and rice, burritos, salads, etc. Total time from fridge to plate is 45 minutes.
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