Easy Carne Asada Recipe- Addictingly Good and Inexpensive!


Easy Carne Asada Recipe

I absolutely love Carne Asada, but I don’t love the price. You may have noticed that the price at the market, or even at your favorite Mexican restaurant, can be a bit outrageous. So, today I will share with you my work around to enjoy this mouth watering favorite without breaking the bank! Here is my surprisingly low cost, Easy Carne Asada Recipe.

The Meat

At my local meat market they sell thinly sliced flank steak as carne asada. It is an typically priced at and incredible $11.99 per pound unseasoned, and a ridiculous $14.99+ per pound for the pre-marinated variety. In the past I was sucked into the later of these, only to find out that you could barely taste that it was marinated at all. What a waste of money.Slice Your Own Carne Asada

A few years ago, I decided to do an experiment. I picked a cheap chuck roast from the case- only $5.99 a pound, and asked the butcher to slice it up. The meat market I go to charges 50 cents a pound to slice it on a slicer, or slices it by hand for free. I went with by hand. The slices weren’t as perfect, but hey, who cares?

I took it home, and did my own marinade, and it came out awesome! Due to carne asada being a very thin cut, it is hardly noticeable that you are using a cheaper cut of meat. And when you season it right, and get that tasty grill char around the edges, you will be drooling in satisfaction for a fraction of the price!

I have done this many times now. the only issue I have had is that some butchers slice the meat better than others, but the majority of the time it hasn’t been a problem.

Why Did I Wait So Long?

This Christmas, however, all my carne asada dreams came true. We received the gift of cutlery! Finally sharp knives. I know it probably sound really stupid that someone who loves to cook as much as I do, and especially someone who loves meat as much as me, wouldn’t own a nice set of sharp knives…but it’s the truth.Sharp Knives

Apparently, my (future) brother-in-law, has had to endure our dull knife issue for one too many cook out, and this last Thanksgiving pushed him over the edge, and he did what we should have done years ago. He bought us a nice new set of knives!

They are awesome, and we love them! One of the first meals that came to mind after receiving this great gift was getting to cut my own carne asada! I went out and bought a bottom round for $4.99/lb, and sliced that puppy up (that’s just a saying, it was beef, not an actual puppy).

It was so easy, it was amazing. Now I don’t even have to bother the butcher, and I can cut it perfect every time. I could not be happier! I am able to slice it a little over 1/8 inch thick, which is awesome!

The Marinade

Alright, so we have discussed the meat, lets get on to the flavor!

Here is what you will need: (This is based on about 2 lbs of meat- we like leftovers!)

  • Thinly sliced Meat
  • 2 limes
  • 6 medium/large cloves of Garlic
  • 1 bunch Cilantro
  • salt
  • pepper
  • garlic powder
  • paprika
  • a splash of beer (optional)
  • cayenne powder (optional)cilantro

I like to take a large Rubbermaid container and put a layer of meat in the bottom. Season, flip, add layer, season, flip, add layer, etc. until all the meat is seasoned on both sides and in the container. I usually end up with about 4 layers.

If you try to season the meat and then put it in the container you will lose a lot of your marinade on the first dish. You want every ounce of that good stuff to be in with the meat.

Applying the Marinade

As I mentioned above, I do this process in layers. I will explain the first layer, then just repeat for each layer.

 

  1. Squeeze juice of half a lime
  2. Shake on salt- just a light shake, so that all parts of the meat get some.
  3. Light shake of pepper- again apply evenly, but lightly.
  4. Shake on garlic powder- you can go heavier with this than salt and pepper, just try to spread evenly.Carne Asada Marinade
  5. Shake on paprika and cayenne- again, a light even dusting.
  6. Take 1 or 2 garlic cloves and use a garlic press to squish onto each layer and side of meat. Again try to splash it on there somewhat evenly.
  7. Use about 1/8 of the bunch of cilantro. I just rip off a small handful of the leaves (wash first). Then I hand rip it up into pieces and sprinkle evenly on meat.
  8. Flip and repeat.
  9. In the middle layer and on top at the end I often add just a splash of light beer.
  10. Then when you have it all seasoned, if you feel that you did a great job evenly spreading the flavor over every part of the meat, you can just put the lid on and put in the fridge. Or if you want you can dig in and mix it all together…flipping, mixing, rotating the meat. I try not to do this though because a lot of the good stuff sticks to your hand or utensil.

Let it Rest

If you have time to let it sit over night, that is awesome. It will help get the meat super tender and flavorful. But if you are like me, I rarely plan that far ahead. So I typically get to let it sit for 1 to 3 hours, and it still comes out great. Then I try to take it out and let it get closer to room temperature for about 30 mins prior to cooking.

Grill it UpGrilling Carne Asada

Grilling carne asada is about as easy as it comes. You don’t have to worry about getting that perfect medium rare, or really even worry about over cooking it if you are watching it. You just want each side to get a good grilling.

It is all about keeping an eye on it and flipping regularly. You don’t want it to get totally fried in a flare up, but a little char tastes awesome. If you have good hot coals, it takes about 3 minutes or so per side. This can vary a little if you are on a hot spot, or cool spot.

Because I am usually cooking more pieces of carne than fit on my grill at one time, I just keep rotating and flipping the pieces to the good spots until they are all done to my liking. It is a fun and fast paced meal to cook on the grill.

It is nearly impossible for me not to sneak a piece while grilling. It smells so good, and tastes so great, it is irresistible!

Spicing it upjalepenos

You can use cayenne powder instead of or in addition to paprika. You could also use a spicier pepper dust if you have it. Another way to add some heat is to dice up your favorite hot pepper and add it to the marinade. It will soak in with all the other flavors and add heat.

Just like the garlic and cilantro, most of the bits and pieces will fall off while grilling, but the flavors will have already soaked in.

Easy Carne Asada Recipe- Enjoy!

Now you are ready to enjoy this addicting meal. You can make some guacamole or cilantro cream sauce, cut up some fresh pico de gallo, warm yourself up some tortillas, maybe add a squeeze of fresh lime and enjoy! You can even add a side of rice and beans for a full meal deal.

Well, now that I am sufficiently starving, I think it is time for me to go get started on tonight’s dinner! I hope you all truly enjoy this easy carne asada recipe. If you have any questions, comments, or suggestions, I would love to hear from you. Pleas feel free to leave a comment below, or you can reach me through the contact form link in the main menu.

The Ultimate Grilled Steak Sandwich Recipe


Ultimate Grilled Steak Sandwich

This is wonderfully delicious sandwich that has taken our house by storm lately. It is kind of a play on a sandwich we had at a sports bar a while back, but way better! The original was a bit bland, but did inspire us to try and make a grilled steak sandwich of our with all the seemingly missing components.

So, today, I am here to share with you this perfected Ultimate Grilled Steak Sandwich Recipe!

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Carolina Reaper Beef Jerky- Jeepers Creaper Jerkyville U.S.A Review


Carolina Reaper Beef Jerky

Oh boy do I love getting presents! Recently my Mom, Aunt, and Grandma went on a road trip down to Monterey, CA, and being the thoughtful, wonderful people that they are, they brought me back a gift. It makes me feel so special that they think of me on their travels. And this time they surprised me with something I have never tried before…Carolina Reaper Beef Jerky from Jerkyville U.S.A!

This sounds like the best of both worlds! I love beef jerky, and of course, I really love spicy foods!

What is Jerkyville U.S.A?

Since I have never been to this heavenly sounding place called Jerkyville U.S.A., I thought I would read up on them a little, and share with you what I learned.

According to their website (jerkyvilleusa.com) it seems this store started as a bit if variety store. Then in the early 2000’s a man who sold jerky roadside, across the street, asked if they would be interested in selling his jerky in their store. They decided to give it a try, and it was a huge hit.

Since it was doing so well, they have now expanded the jerky selection and make their own varieties of jerky. This includes several kinds of spicy beef jerky, some alcohol infused jerkys (sounds interesting), and a few different types of fish jerky. There are located in beautiful Monterey, CA.

The Taste Test

My family was very excited to give me this meaty treat. They actually made me take my first bite right there and then, in front of them all, so they could see if the heat would take me down. They love me : )

It was my first experience with anything claiming to contain Carolina Reapers, so I was a bit nervous. The Carolina Reaper is the reigning champion of all hot peppers, coming in at a whopping 2.2 million Scoville Units! There is no way I would be able to down one of these peppers without it being tamed down a bit. I mean, I love spicy foods, but I have my limits.

From past experiences with foods and sauces that claim to be extremely spicy, I know it could have gone either way with this jerky. Once in a while something lives up to its claims, but many times things just aren’t as spicy as they try to make them sound.Jeepers Creaper Beef Jerky

So, with my whole family watching, I took that first bite. It had some spice, but it wasn’t anywhere near the 2 million Scoville units proclaimed on the front of the bag. Granted I was a bit of a wimp and took a pretty small bite just in case. My family were all quite disappointed when I didn’t start to meltdown in front of them. Like I said, they love me.

Since I had survived that first bite, I thought I better go in for more to really check it out. So, for my second bite, I took a much bigger mouth full to really get the full effect. I happily realized the jerky did pack a much bigger punch with my second, and bigger dose.

I admit, I have eaten hotter things in my life, but this jerky did actually end up having a pretty good kick to it. And, as with a lot of spicy foods, if you keep eating it, the heat builds up in your mouth and on your lips until you feel a pretty good burn in the end.

Flavor

Heat levels aside the jerky itself had a really good flavor. It was quite enjoyable. It is on the softer, wetter side of jerky, as opposed to some dryer and tougher varieties. I like both styles of jerky, depending what mood I am in. This actually really hit the spot and was quite enjoyable.

It has a little sweetness too it, which I don’t always care for, but it isn’t overly sweet. The flavor is really quite nice. The ingredients on the label include Beef, Teriyaki Sauce, Brown Sugar, Spices (which could be anything), Carolina Reaper Flakes, Carolina Reaper Powder, garlic, onion, and sodium nitrate.

I like that the ingredients are all things I can pronounce, which isn’t always the case with prepackaged jerky. Seems that Jerkyville U.S.A takes some pride in producing good quality, natural products.

Carolina Reaper Beef Jerky?

Although this jerky tastes good and does have some heat to eat, I do not feel like I had a true Carolina Reaper experience by any means. I should have been panting, sweating, and drooling for sometime after if I had actually gotten a good dose of the Hottest Pepper in the World.Carolina Reaper Beef Jerky

I am not accusing them of lying here, but I think if they are gonna post a heat index of 2 million Scoville on the front of the package, that it should have given me a pretty hardcore burn. As you can see in the photo I posted of the jerky, you can see actual pepper seeds on the jerky. Maybe the teriyaki and vinegar tamed the heat somehow.

Even though it didn’t burn my face off, it is one of the spicier beef jerkys I have eaten, and it did taste really good. Because of this, I would totally buy it again. (Well, buy it for the first time, since it was a gift) I am super glad I got to try it out, and it inspires me to try to make my own Hot Pepper Jerky. I am almost scared to make my own, because I know mine would actually be hot…yes, burn your face off hot.

Sounds, like I have given myself a challenge! I will work on it and share the results with you all for sure.

Over the years I have tasted many a jerky homemade by friends and acquaintances. Once or twice, I have encountered a truly spicy one. It has always made me want to try to make my own, but I have never just buckled down and done it. But working on this website for the past few months has really inspired me to try a lot of things on my spicy bucket list. So, keep coming back to check in and see what spicy adventures I have taken on!

I hope you enjoyed this review and found it helpful. If you have any questions, comments, or suggestions I would love to hear from you. Please feel free to leave me a comment below, or you can reach me through the contact form linked on the main menu at the top of the page.

 

Oven Baked Tri Tip- Unbelievably Easy and Delicious


Oven Baked Tri Tip

For many years I only cooked Tri Tip on the grill, but about a year or so ago I had a Tri Tip and didn’t feel like going outside to grill it up. Instead I decided to try something new…an Oven Baked Tri Tip.

To my surprise it was actually much easier and faster than grilling it, and it came out totally perfect. Juicy and delicious! I haven’t stopped grilling them outside, because I love to grill, but since I discovered the convenience of cooking Tri Tip in the oven I have chose the indoor method at least 50% of the time. It is nice to have the option for when I don’t want to grill.

This is probably going to be a pretty short article, because it is so simple to cook a Tri Tip in the oven that it’s insane. If you are interested in grilling your Tri Tip, instead of cooking it in the oven, you can check out my Grilled Tri Tip article too. I grill as often as possible. It is a fun and interactive way to cook with friends and family, and it tastes and smells awesome!

What is a Tri Tip?Where A Tri Tip Comes From

Tri Tip is a triangular cut of meat that comes from the bottom sirloin area. It is actually a small muscle that usually weighs in at around 2-2.5 pounds. This cut of meat is called different names all over the world. You can read more about this cut on wikipedia.com if you would like.

It is a really tasty cut of meat. And it is great because you can get great deals on this tender juicy cut. I typically pay $3.99 to $5.99 per pound. It is best cooked medium rare, but it is still OK at medium.

Preparing a Tri Tip

Whether I will be cooking on a grill or baking in an oven, I generally season the Tri Tip the same way. This cut of meat doesn’t usually have much fat on it, just a little on one side, but occasionally you may see a pretty thick chunk. If there is like half an inch thick or more of fat in one spot, you can thin it out if you like. For the most part, however, you should just leave it on there. It adds flavor and juiciness.

Tri Tip MarinatingRaw Tri Tip

You can follow the seasoning instruction below and let it soak in ahead of time. It does allow it to penetrate the meat better, but if you don’t have time for this, or just didn’t plan ahead, don’t worry about. I have let it marinate for 2 days, 2 hours, and seasoned right before I put it in the oven.

Moisturize

At this point I drizzle a little olive oil on the Tri Tip and rub it all over. You don’t need much of it, just enough to spread it out all over. This is a little trick I picked up a while back, really seems to help it cook more evenly on the outside and keeps it from getting dry.

Then I sprinkle some red wine vinegar (not much- maybe like 1/4 to 1/2 tsp each side) and Worcestershire sauce (3 or 4 shakes each side) on both sides and rub that all over.  It helps to tenderize the meat and tastes good.

Seasoned Tri TipDry Seasonings

Then I add my dry seasonings. I like to stick to the basics. So I shake on salt, pepper, garlic powder (not garlic salt), paprika, and sometimes I sneak some Steakhouse Onion Burger seasoning from McCormick on there. By the way I love that Onion burger seasoning and I highly recommend it, but I can’t say that I have liked any of the other McCormick Grill Mates so far.

I put on a good dowsing of salt. The meat is so thick it doesn’t soak in very deep if you don’t get a good amount on there. You can over do it though. I did it once a while back. It was still edible, but I did end up drowning every bite in a little extra hot sauce to cover it up.

I like keep the pepper pretty light, and then try to evenly cover the meat in garlic powder and paprika.

The Hot Stuff

Now, if it were up to me, I would also use a chili powder in my dry ingredients. I really like the spicy pepper dusts that are out there. They can add spice without affecting the flavor much, if you get the right product. I was recently gifted a Habanero Seasoning Mix made by Terana, and it is terrible. The first ingredient on the label is sugar. Not a good sign. It is literally spicy sugar, not something I would put on my meat. Maybe it would be good on pie or something…hmm I will try that.Brother Bru Brus African Hot Pepper Sauce

You could also rub a good hot sauce on the Tri Tip. I often do this with other smaller steaks. Because I am, of course, cooking a Tri Tip to share with others, I do not make it spicy. I did recently cut a small piece off when I was going to grill one a month or two ago. This allowed me to spice up my own piece the way I like it.

I did all the seasonings listed above, but also added a dousing of Brother Bru Bru’s African Hot Sauce to the the outside and then grilled it. Soooo, delicious! That Bru Bru Hot Sauce is perfect for adding some spice to your meat prior to cooking. I cannot sing enough praises about it. Here is a link to my Hot Sauce Shop where you can check it our for yourself.

Here is all the items in list form, for easier reference.

Seasonings

  • Olive Oil (I use E.V.O.O.)
  • Red Wine Vinegar
  • Worcestershire Sauce
  • Salt
  • Pepper
  • Garlic Powder
  • Paprika
  • Brother Bru Bru Hot Sauce or Chili Powder (optional)

How To Cook A Tri Tip In An Oven

You can cook your Tri Tip in a glass or metal pan. I have done both. I cooked my last one in a foil lined metal cake pan. Make sure you use a pan with high sides, so you don’t spill your juices.

Temperature and TimeTri Tip and Baked Potato

Preheat your oven to 450 degrees. When heated put your meat in uncovered, and set a timer for 15 minutes. After the 15 minutes are up, lower the temperature to 350 degress and cook it for about 12 minutes per pound. As I mentioned earlier, they are generally around 2 pounds or so, but occasionally you may come across a larger one.

If you stick to organic meat and vegetables (which I try to do), you will generally find that they tend to be smaller than ones you get at bigger chain grocery stores.

So, basically, you are looking at about 40-45 mins total cooking time for a perfect medium rare Tri Tip. Told you it was simple…Now you can sit back and enjoy with your favorite sides. I was feeling lazy and microwaved some “baked” potatoes, made some Velveeta Shells and Cheese, and opened a can of peas and called it a day. Super delicious!

Leftover Tri Tip

My favorite thing to do with the leftover Tri Tip, assuming you have any, is Tri Tip Dip Sandwiches. What I do is get some good hoagie rolls, an onion, and a packet of au jus powder if I don’t have enough leftover juice from the Tri Tip itself.

Slice up the leftover Tri Tip. I like to cook up some grilled onions for my sandwich. Sometimes I cook the meat for a couple minutes in the pan with the onions to heat it up. Other times I do not.

After the onions are cooked I generally put the meat and onions on a hoagie, and add provolone if I have it and stick it in the oven at 400 degrees for about three minutes. You can make the au jus in the microwave while your sandwich is heating.

In Summary: Oven Baked Tri Tip

Tri Tip is a truly wonderful, tender, flavorful, and inexpensive cut of meat. Whether you grill or bake it, I highly recommend it. I hope you get a chance to try this recipe out very soon.

I actually just took a break and ate a Tri Tip sandwich while writing this article, made from a Tri Tip I baked a couple days ago. Yummy stuff!

If you have any questions, comments, or suggestions I would love to hear from you. Please feel free to leave a comment below or you can reach me through the contact form in the main menu at the top of the page.

What To Do With Leftover Pot Roast- 3 Delicious Options


What To Do With Leftover Pot Roast

The question of what to do with leftover pot roast comes up often enough in my household that I thought it would be a good idea to share some of the yummy solutions I have come up with in the past.

In the fall and winter months I typically make a roast about once a month or so. Thankfully we always have the delicious leftovers to play with. Sometimes I am feeling super lazy and we just eat the leftovers as roast a second time, but other times I want to get more creative.

Most of the time I cook a beef pot roast, but all of these suggestions also work great with pork roasts. So, without further ado, lets get on with what to do with your left over roast.


Taquitos/Flautas

Super Delicious

This is a favorite in my house. These are super easy and fun to make, and of course wonderful to eat.

Just in case you aren’t familiar with taquitos and flautas, they are basically the same thing. The difference is that taquitos are made with corn tortillas and flautas are made with flour tortillas. It is truly amazing how much this once thing changes the flavor. Both are delicious, but totally different.

Since we love both of them, we almost always end up making both. Making both actually makes it seem more like a full meal, due to having more than one taste to savor. And then you add the appropriate condiments, and you are looking at a plethora of flavor explosions.Taquitos

The Process

The concept behind either of these could really not be more simple. You take some shredded meat and roll it up in a tortilla and fry it in oil. That’s really all there is to it. The only variables are the heat of your oil and keeping them from unraveling.

If you have a deep fryer or a fry daddy type thing, then you are probably an expert on these. But for the rest of us we cook them in a frying pan. A lot of recipes for fried items call for a ton of oil, but I am a penny pincher and try to get away with the least amount of cost as possible.

I use canola oil. It is better for you than some other oils, and I don’t like the taste of vegetable oil sometimes. Instead of filling your pan with an inch or two of oil to completely cover the taquitos (or flautas), you really only need to cover them half way. You just need to flip them to save money, and have less waste.

What you need

  • Large Frying Pan
  • Canola Oil
  • Corn tortillas
  • Flour Tortillas (Soft Taco Size)
  • Leftover Pot Roast
  • Metal Tongs
  • Toothpicks

Preparation

  • Shred up your leftover meat. It should be easy if you have a well cooked roast.
  • Put the meat in your tortillas. The amount of meat you put in each tortilla is really up to preference, but you want to make sure you don’t put in too much. You want to be able to roll the tortilla around the filling enough to have the far edge of the tortilla come back over the first edge as far as possible.
  • If you did the previous step properly you should now be able to stick a toothpick in the rolled meat tortilla (corn or flour) and seal it up.
  • Get your oil hot. Use about half an inch or so. As I mentioned, you want it to cover half of your rolled and filled tortillas.Just as with everything I deep fry in a pan, I get the oil to the point of being able to flick water off my finger tips into the oil that results in quick pop and sizzle. On a heat dial of 0 to 10, put it on 7 or 8. The temperature drops when you add food. If it seems too hot or too cool adjust appropriately. The goal is to fry quick without burning.
  • Ok, you are ready to go!

CookingBatch of Taquitos

Now you want to place 3-4 taquitos, or 2-3 flautas in your pan. Never overfill the pan. Each rolled tortilla needs to be surrounded by oil, not touching another taquito (or flauta).

You may need to adjust your heat at first if they seem to be burning, or not frying fast and hard. Barely cooking in oil is not good. They will end up with soggy, chewy, and oil saturated. It is very important to have the oil hot enough. In my opinion, a little too hot is better than not hot enough.

You have a toothpick to deal with, so you will be flipping from side to side of that toothpick. Believe me, the slight inconvenience of the toothpick is totally worth not having your taquito flay open. It will take about 3-5 per batch.

When the tortillas look evenly cooked on every side they are done. It happens really fast. Not a lot of mystery here. They look done, they are done.

Set them on some paper towels to soak up any excess oil.

Condiments

I love condiments! We like to have some sour cream, guacamole, and salsa to add to this delicious meal. Personally, I like to take all kinds of different flavor combinations of bites. One with just guacamole, one with just sour cream, one with both, etc.

I will also have a compliment of different hot sauces at my disposal. For me every bite is different until I find the perfect one. As you know, if you have spent any time on this website, I love hot sauce!

Hot Sauce

This is one of those meals that I usually end up going to my fall back hot sauce of Tabasco. There are other super delicious options though. One I would highly recommend for taquitos or flautas is Marie Sharp’s Habanero. This is a really great hot sauce. Good flavor, but not overpowering, with a nice spice level.


Enchiladas

It is best to make enchiladas when you have quite a bit leftover meat. As opposed to the taquitos, you only need to have the edges of the tortilla barely overlap. Taquitos are “rolled tacos”, and enchiladas tend to be looser with more filling, and in a bigger tortilla.Enchiladas

Traditional enchiladas use corn tortillas, but in our house we prefer flour tortillas. Corn tortillas stay a little more firm, which some people prefer. I just think flour tastes better, but you can use which ever you like best. Or you can always try a few of both, which I always recommend.

Enchiladas are fun to experiment with. There are so many possibilities. You can use different fillings, sauces, and as I mentioned before, tortillas.

This recipe will be describing what you need, and how to make our favorite version of enchiladas.

What You Need

  • Standard Glass or Ceramic Baking Pan 9 x 13 or 8 x 8 (depending on how many you want to make)
  • Flour Tortillas
  • Leftover Roast (also works great with leftover chicken)
  • Sharp or Medium Cheddar Cheese- Shredded
  • Sour Cream
  • Verde (Green) Enchilada Sauce
  • Canned Green Chilies (optional)
  • Pinto Beans (optional)

Preparation

These are really pretty easy and straight forward to prepare. Take your shredded meat, sour cream, green chilies, and a third of your shredded cheese, and stir together in a bowl.Pinto Beans

Take filling and put in tortilla. You should be able to roll the tortilla enough that one side flaps over the other. Then put flap side down in your pan. Continue doing this until your pan is full, or you run out of meat.

We like to do half of our batch with pinto beans added to the meat and half without, just to mix up the flavors some. Feel free to try this. It also makes your meat go further if you are running a little short.

After you have all your tortillas lined up side by side in your pan, pour on the Verde Sauce. The tortillas will soak up a lot of the sauce, so don’t be stingy, just pour it on. Then put the rest of your cheddar cheese on top.

Cooking

Have your oven preheated to 350 degrees. All the ingredients in this dish are already cooked, so basically you are just heating it up and melting the cheese. This should take about 25 minutes.

Then you are ready to enjoy!

Spicing it Up

You can very easily just add finely chopped chili peppers to your filling mix. Jalapenos, habaneros, or whatever your favorite hot pepper is would be a great spicy addition to this tasty concoction.

Poutine

This is a new favorite of in my house. Poutine isn’t super popular in the United States for some reason, but a recent trip to Vancouver, Canada showed us what we were missing. Now we try to convert everything we can into poutine.Fried Potato Poutine

The possibilities here are really endless. I plan to do an article later just focusing on this addictive meal, but I wanted to give a brief explanation here of how to easily convert your leftover pot roast into this special treat.

Your leftover pot roast no doubt leaves you with some delicious shredded meat, and hopefully some flavorful juices and drippings too.

Today I am sharing this super easy way to make Poutine. There are definitely fancier ways to go about this, but generally I am all about tasty, quick meal ideas.

What You Need

  • Leftover Roast
  • Gravy
  • French Fries (fresh or frozen) or Fried Potatoes
  • Cheese Curds (optional) (Cheddar Cheese chunks can work too)
  • Jalapeno- finely chopped (optional)

Preparation

If you choose to use frozen french fries, go ahead and follow the instructions on the bag and get them cooking. They generally take about 25 mins. This will give you time to make your gravy while the fries cook.

You can also cut up potatoes and fry them like breakfast potatoes if you would prefer. I have done it both ways, and either works great. I use frozen french fries when I am feeling to lazy to make my own potatoes.French fries

No matter what potato option you choose, go ahead and get your starch cooking and then work on the gravy. Any favorite brown gravy recipe will work here in a pinch. I have tried several types of gravy for my Poutine. You can see my schnitzel gravy recipe for a super rich and flavorful option.

The last time I made this dish I actually just used the drippings from the roast I made with some leftover tough chuck steak I had. I took the shredded pieces and the delicious au jus they were soaked in and poured that directly on my french fries.

Traditionally this dish calls for cheese curds. If you have some or would like to buy some from your local grocer I recommend them, but they can be kind of pricey. I have used little chunks of cheddar when I don’t have cheese curds, and it worked just fine. I haven’t tried it, but I think mozzarella, feta, or whatever cheese you have handy would also work just fine and give your dish a unique flavor profile.

You will also want to heat up your meat prior to serving. You can do this in the microwave or give them a quick fry in a pan. If you are using shreds that are in your drippings instead of making a gravy, just heat them up at the same time.

I also like to add a little chopped jalapeno. It gives it a nice spice and adds some color.

Serving

You are all set to go. Just put the potatoes or fries in a bowl or on a plate, put your shredded meat and cheese curds on, and pour on the gravy. Eat while still hot and enjoy!

Wrap Up: What To Do With Leftover Pot Roast

These three options should totally solve your leftover pot roast dilemma. You can even stretch out your leftovers and make Taquitos one night and Poutine the next!

Leftovers are really wonderful for giving you some easy to make flavorful dishes for the days to follow. I always try to get a roast that is way bigger than I need just so that we can indulge in a delicious variety of meals for days to come.

I hope you have enjoyed the ideas provided here. If you have any questions, comments, or suggestions please feel free to drop us a line. You can leave a comment below or reach out through our contact form.

What to Do With Leftover Tough Steak


 

What to do With Leftover Tough Steak

A couple weeks ago I tried to go really low budget and bought two chuck steaks for us. I put some great seasoning on them and then grilled them on the bbq…I will never do this again. Waaay too tough!

The flavor was good, but it took like 3 minutes to chew one bite. And I don’t think it was even ever really chewed completely.

I ended up being stuck with all these inedible leftovers. So, I began to rack my brain as to what I could do with this leftover tough steak.

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Best Grilled Steak Seasoning- Spicing it up!


Best Grilled Steak Seasoning

I haven’t shared a new recipe in a while, because I have really been focusing on different aspects of the health benefits of hot peppers lately. But I thought today it would be nice to get back to my roots for a minute and share with you the best grilled steak seasoning!

This is really my favorite seasoning that I use almost every time I grill steak. There are obviously a lot of other tasty ways to season steak, but I find this to be reliably awesome and super simple. Plus my secret ingredient really kicks it up a notch!

Measurements and Ingredients

I went ahead and shook out each of these seasonings onto a simulated steak to give you actual measurements. However, when I season them myself I just shake each ingredient directly onto the steak in this exact order.

My basic goal when seasoning is to make sure each item is sprinkled fairly evenly over each side of the steak. I do not cake the entire steak in seasoning, I just make sure there is enough of each ingredient to have consistent flavor with every bite.

I generally try to buy thicker steaks, and I always make sure to season the sides of the steaks also. You want every bite to be flavorful and delicious.Grilling Petite Sirloins

This recipe is for two good sized T-Bone/Porterhouse Steaks, or four smaller steaks, like petite sirloins. If you have really big steaks you may need to use a little more of each ingredient, but as I said you basically just want to sprinkle evenly on every side.

The pictures I am showing here are petite sirloins. They are about 4 inches wide and 7 or 8 inches long.

I, of course, prefer T-Bones or Porterhouses, but they don’t always fit into the budget. So, petite sirloins are usually my go-to for an inexpensive, yet decent steak. They seem to be on sale all the time, which works out great for me when I’m craving steak, but don’t want to shell out $40 for a couple T-Bones.

What you’ll need

  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 tsp. Garlic granules
  • 1/2 tsp. McCormick Steakhouse Onion Burger Seasoning
  • 1/2 tsp. Paprika
  • Brother Bru Bru’s African Hot Pepper Sauce (Secret Ingredient)

Brother Bru Brus African Hot Pepper SauceIf you have never tried Brother Bru Bru’s, you are missing out. I don’t really ever use it as a hot sauce on cooked food, but it is awesome to put on before cooking.

It doesn’t have a lot of flavor when you taste it out of the bottle. But for some reason when you shake some on a steak and grill it up, it is to die for!

The Bru Bru sauce is kind of hard to shake out of the bottle. The way I apply it to the steak is by giving a good hard shake about 5 or 6 times onto the steak. Make sure to spread the shakes out so each drop or two is in a different area. Then I just kind of pat it down and smear it around just a little, so as not to disturb the seasoning too much.

Grill It Up

Now you can just slap those babies over some hot coals (lump charcoal is the best). Cook them about 5-7 minutes on each side. Make sure not to burn them. I love a little bit of char on mine, but you don’t want it burnt. So keep an eye on them. I like to flip my meat a lot, even though a lot of experts say not to.How to Tell When Your Steak Is Done

I am a real hands on cook. I always make sure to leave them alone for at least 2 or 3 minutes before I start messing with them, because otherwise you will end up losing your seasoning on the grill, on the tongs, and in the fire. Just make sure not to walk away or turn your back too long, a big flare up can happen in no time at all.

It can be truly a tragedy to overcook a steak. So keep an eye on it. And remember the rule of thumb. If you open your hand fully and push on the pad of your hand below your thumb that is how the meat should feel when it is perfect medium rare.

Every time I make steak this way and take the first bite, it’s like the first time all over again. I start Ooo-ing and Ahh-ing about how delicious it is…so juicy and spicy and flavorful! Man, that’s some good stuff! I am making myself hungry.

Where to Find the Best Grilled Steak Seasoning Secret Sauce

I first discovered the Brother Bru Bru’s African Pepper Hot Sauce (the original) a few years back at a local organic grocery store.

It is an all natural, salt free, and gluten free hot sauce. Good Stuff!

Grilled Steak RecipeFor the longest time I could only find it at that one store. About a year or so ago though, I realized that that favorite little store of mine was sort of propagating a fraud. One day I was looking for a particular vegetable that I could not find, and in my asking the produce guy some question I came to find out that most of their vegetables were not organic.

Which would be fine if they weren’t totally touting themselves as a kind of hippie, all natural, farmers market type place. I have been shopping there for nearly 20 years, the whole time believing I was getting safe and healthy vegetables…needless to say I was not happy to find out this information.

I almost felt like picketing outside, because I know the other shoppers think the same thing I did. But I am not really the picketing type, So I just don’t go there anymore unless I need some rare spice from their bulk spice area that no one else carries.Best Grilled Steak Seasoning

So, the point of all this is, I was very happy to find out that Brother Bru Bru’s is available online at Amazon, so I don’t have to go back to that store as often. I have it listed on my Hot Sauce Shop page. Feel free to check it out there.

You should definitely give this recipe a try and without a doubt get yourself a bottle of the awesome Bru Bru sauce!

Even if you aren’t cooking steak, a few drops of the Bru Bru Hot Sauce is also great for adding a little spice to a vegetable stir fry, a roast, even a hamburger patty. The possibilities really are endless.

In all my years of hot sauce love, I have never found any other hot sauce that works so great as a raw ingredient as the Brother Bru Bru sauce does. I hope you are able to get some and see for yourself. You won’t be disappointed.

If you have any questions, comments, or suggestions please let me know by leaving comment below. See you next time!

 

 

Grilled Tri Tip Recipe- Spicing it up


 

Grilled Tri Tip Recipe

Tri tip is one of my favorites. Since it hit my radar several years back, tri tip has made it to the plate in my household at least once or twice a month for quite a while now.  It tastes great and you can get really good deals on it.  I picked one up this weekend for $3.99 a pound! So, I thought today I would share my grilled tri tip recipe. It has evolved a little over the years and is totally delicious.

Now that I started this website I am actually gonna make an effort, going forth to try variations of my usual way of preparation. I am really excited about experimenting with spice levels and flavors and sharing the results with you all! But for now let me share how I grilled up my tri tip last night…

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