Every once and a while a stranger will come into your life and change it forever. Hopefully it is for the better like it was for mine when I received a Instagram follow from Smoking_it_up_rva_style. I had just opened our Page at Brough_Ranch_Beef and didn’t have 20 people following, nor did I really understand how to make Instagram work. Well he stepped up to the plate and helped me navigate Instagram and shared his secrets of getting the perfect ribs, steaks, roasts, etc! If you are on Instagram please go give him a follow its worth it!
New this year we added Back Ribs to our lineup and of course this summer I needed to try some deliciousness in rib form but being a newbie to smoking meat I called upon the Godfather of smoking meat. He shared this recipe and now I get to pass it down to you!
First you are going to pat down the meat with a paper towel, removing all excess moister from the meat. Then I injected the meat with Apple Juice, yes you heard me inject meat with apple juice and let sit at least 10 minutes! While waiting I made the seasoning mix, brown sugar, salt, garlic, & paprika. Then I rubbed yellow mustard all over the ribs and removed the excess. For those of you reading all of this, please, please, please, do not tell Jordan he hates mustard and I would hate to try to convince him that they are good. If you don’t like mustard add it anyways you can not taste it! After the yellow stuff I added the spice mix lightly on the back side and moderately on the front, just enough that you do not see the meat color. Then I started the 3-2-1 process.
3. Setting the grill to 250-275 I used Apple chips, the Godfather suggest Hickory & Pecan. Place the Ribs on the grill and put a temperature probe in the middle of the meat without touching a bone. I use this probe. Smoke for approximate 3 hours spraying or dripping apple juice on the meat every hour, until internal temperature reaches 160-165. (Depending on thickness of meat you may reach it a little faster or slower)
2. Once the ribs reach 160-165 remove probe & wrap the ribs, The Godfather suggest peach paper, but all I had was tinfoil and that did the job. Put the ribs back into the smoker with the probe back in and cook for 2 hours ( I continued with the hourly apple juice sprinkler) or internal tempature reaches 200* F you will need to unwrap the ribs, taking great head of #1 not removing the probe with your bare hands and #2 not spilling the hot juices from the meats on you. Place ribs that are starting to look sooo good back on the grill
1.Apply your favorite BBQ Sauce, for our family there is no question what that is Head County BBQ Sauce! I wish I got commission on this stuff because ooo its good, Jordan first tried this on his church mission, anyways that is a different story, but even The Pioneer Woman- Ree Drumon uses this heavenly sauce. Cook at 225-250*F of the last hour or until your ribs reach 205-208*F and pull the ribs off. A note from The Godfather, make sure to have a tray near because they will want to fall apart as you pull them off the grill.
Take those delicious looking, good smelling ribs to the kitchen and tent them with tinfoil for 20-30 minutes, THE HARDEST PART of this whole recipe, allowing the juices to come back out into the meat. And then enjoy licking your fingers after you devour them.
- 1 Pack of Brough Ranch Back Ribs (Short Ribs would work here also but you wont need as much)
- 1-2 Cups Apple Juice
- 3-5 T Yellow Mustard
- Apple, Hickory, and/or Pecan Chips
- Peach Paper or Tin Foil
For the Seasoning Mix
- 1 Cup Brown Sugar
- 1/4 Cup Salt ( you could use less or more depending on your flavor preference)
- 1 T of Garlic Powder or Granulated garlic
- 2 t paprika
Start by blotting meat with a paper towel, inject 1 T or so of apple juice into the meat of the ribs. Reserving the rest for sprinkling while cooking. Wait 5-10 minutes so the meat can hold the juices. While waiting, mix together all of the Seasoning Mix ingredients, and set aside. Set the smoker/grill to 250*-275* and add your wood chips of choice. Add enough mustard to both sides of the ribs and remove excess. Apply your seasoning mix lightly on the backside, and moderately on the front just enough so you can not see the meat color. Add a pan of water in the smoker/grill to help keep the moister up. Place ribs on the grill & put temperature probe in the middle of the meat with out touching a bone. Smoke for approximate 3 hours, spraying every hour with the apple juice. Once internal temperature reaches 160-165 remove and wrap with peach paper. Cook for two more hours, spraying with apple juice both hours. Remove from paper or foil add your favorite bbq sauce and cook for another hour at 225-250*F until temperature 205-208*F. Carefully remove from grill and make a tent out of tinfoil and let the meat rest for 20-30 minutes. Serve with favorite side or just by itself.
Do you ever make something and then decide after you are half way done eating and think, ” goodness this is good, I should share this recipe.” Well this is one of those times. If you haven’t picked it up yet I love Hispanic Food! Yes, just a little bit. I was able to serve my church mission in Dallas Texas ans was to speak Spanish and so the adventure began with my love affair with all Hispanic food, their cultures, and the people!
I made so many great friends and have been blessed to have some of them join me at my house in Nevada and then they cook for me even more delicious food! now that I am more wise, I ask them to teach me how to make it, so when they are gone i can recreate it. Migas is a breakfast dish that the Solis Family shared with me not too long ago when they came out to visit. Migas roughly translates in to scraps and basically that what it is you take left overs with Eggs and cook until you are ready to eat!
I first take tortillas and cut them up in to small pieces and fry them in oil till they are crispy, remove them from the oil. I then mix about 3 eggs scrambled with the “scraps” I want to add. Today’s Migas called for: the leftover street taco meat, part of the chips cooked before, my homemade picante salsa, cilantro, a small amount of onions, shredded cheese, and topped with a dollop of sour cream, avocado, and the rest of the warm chips! I am not a huge egg eater (I like them in cookies and cakes!) but these are delicious and change the texture of the eggs just a enough for me to enjoy them! In the past I have skipped the meat and just have cooked them with salsa and chips and they are still wonderful but the left over street taco meat brought this to a new level! You can find the recipe for street tacos here.
Serving size 1-2
- 3 small street size tortillas or one large
- 2 Tablespoon Olive Oil
- 3 large eggs
- 2 Tablespoons Salsa (use as desired)
- 1 Tablespoon diced onion
- 1/4 Cup Shredded cheese (add as much as desired)
- Left over Street Taco meat (Optional and can substitute with any taco meat, ham, etc.)
- 1 Tablespoon chopped Cilantro
- Sour Cream
- Salt and pepper (to taste)
In a medium skillet heat olive oil, cut or rip tortillas into small pieces and add to the warm oil. While the tortillas are heating: cut up meat into bite sized pieces, whisk in 3 eggs, salsa, onion, and 3/4 of the cilantro. Once the tortillas are crispy remove half and set aside for later. Add in your egg mixture and cook until done around 5 minutes. (You will notice that they take on a different constancy because of the moisture in the salsa) Dice your avocado, you also could add fresh diced tomatoes to the toppings too. When the egg mixture is done removed from heat and scoop on to plate. Top with: avocado, reserved chips, cilantro, and that dollop of sour cream. Add salt and pepper to taste. And the last step is to enjoy! If you try these please let me know in the comments below!
Are you looking for something new and delicious for dinner tonight? Have you thought about Street Tacos?
These where sooooo good that we had them last night for dinner and this morning for breakfast. Yes, I ate them for breakfast while my kids looked at me oddly.
I started out by marinating two of our Wagyu Top Sirloin steaks in some vinegar, orange juice, cumin, chili powder, oregano, garlic powered, and salt and pepper. I suggest all day but if you are in a pinch an hour works great too. I then cut them against the grain into bite sized pieces and returned to the marinade, while I prepped the rest. I chopped up fresh cilantro, quartered a half of a lime , and thinly sliced avocado. I then started to heat my pan for the meat and started heating the street sized white corn tortillas, with a little olive oil. I got them at my local grocery store so imagine if they are there you can find them in any major grocery store. I then started to cook our meat. I cooked Jordan’s meat to a medium rare and mine to medium and salted to taste. I added a few pieces of meat on top of the warm tortilla and topped with a gracious amount of cilantro, a small piece of avocado, squeezed lime juices all over and stuffed my face until all the wrong in the world went away! Some people like to add queso fresco, tomatoes, or raddish to their tacos but I thought they where just perfect the way there where. I guess the reason that led me to eat them two meals in a row.
- Wagyu Top Sirloin Steaks ( Carne Asada, Cube Steak, Flank Steak could all be used.)
- 1/4 Cup Vinegar
- Juice from 1 orange
- 2 Tablespoon Cumin
- 2 Tablespoon Chili Powder
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Oregano
- Salt and pepper to taste
- Street Sized Corn Tortillas
- Fresh Cilantro
- Avocado – Optional
- Tomatoes – Optional
- Radishes – Optional
- Queso Fresco- Optional
- Mix vinegar, orange juice, cumin, chili powder, garlic, oregano, salt and pepper in a large bowl. Add in Steaks. Marinate at least one hour or all day.
- While your pans are heating. Slice the meat against the grain into small bite sized pieces. Put back into marinade.
- Chop cilantro, slice thin: avocados, tomatoes and radishes (optional)
- Start cooking your tortillas a few minutes on each side
- Cook meat on medium heat until done. Add salt and pepper as needed.
- Removed meat from pan, add the meat on top of warm tortillas, add a generous amount of cilantro , add other desired toppings, and then squeeze fresh lime juice. Make sure to eat until all your problems disappear or until happy full!
Did you try this recipe? Let me know how it went in the space below or show us on our Facebook page .
Farmer’s Market season calls for early mornings, blistering sun, windy days, and late lunches. But there is something magical about them that keeps me coming back, it’s not the blistering sun or wind that takes the neighboring booth for a ride, but it is you! I love getting to meet you, I love knowing who you are, what your kids names are, that fun tip you took last winter, what your plans are for the holiday, what your planning on cooking, and I love getting real feed back from you. It’s great to be able to talk with you and really get to know who you are and how you enjoying our beef. Not growing up in Nevada the Farmer’s Market is where I first felt that Nevada became my home. Which leads me to the title of my post Good Food. Good Friends. Good Life!
Living out on the ranch is wonderful and I wouldn’t trade it for a penthouse in New York City, but we are kinda far away so making new friends it a bit more challenging than it was back in Utah or Texas. We have been lucky to have some of you being loyalist since the first, (Thanks Mom!) and some of you reading this post, might have just stumbled a crossed our website us for the first time, and then there is Jen and Joe. I met these two at the Farmers Market a few years ago in Elko and they where skeptical of our American Kobe meat. They are world travelers and are self-proclaimed “Foodies”. They travel for the food and so when they heard that I was raising and selling American Kobe meat they where positive that they could not find that quality of meat anywhere around here, especially a place such as Podunk as Elko County 😉 . I asked them to try our meat and even offered to buy it back from them if they were not satisfied. Later that weekend we got this review from Jen, “When we bought rib eye’s last week at the farmers market, we were cautiously optimistic. We’ve had opportunities to travel to different parts of the world and are always looking for new food experiences. There aren’t enough words to say how excited we were at the amazing flavor and tenderness of what we got from you last weekend-cooked at home, from local sources like we envy when we travel!!! Can’t wait to have burgers on Independence Day! You’ve got customers for life and we’ll be sure to tell everyone we know how great you are!”
They where hooked and so was our friendship. A few months ago they blessed my life, again, when they gave me a baggie full of this green looking sauce. Let me be honest, it looked funky but it smelled D-elicious! I took it home to try it out. Now I have to be up front, I never use sauce on my steaks, I know it’s a good steak when all I need is salt, pepper, and a little garlic salt. Yes that means no A-1, or the other steak sauces out there. So I have never added some weird-looking green sauce to my meat. But if Jen and Joe recommend it. I knew I needed to give it a shot.
I marinated two New York steaks in this Chimichurri sauce over night, saving some of the sauce for topping, grilled them up the next day, and then had a romantic dinner for two on a Tuesday afternoon! Not only was the dish visually striking but the flavors popped in my mouth! It paired wonderfully with a perfectly cooked New York Steak! The Chimichurri sauce changed how I looked at sauces. Its flavor complemented the rich taste of the American Kobe beef and really took it to another eating level. Like any good friend would I begged them for the recipe and like a good friend they are the complied with my request and now I am passing this goodness on to you.
- 4 large garlic cloves
- 1 cup loosely packed fresh parsley leaves
- 1 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh basil leaves
- 3/4 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a food processor with the motor running, mince the garlic. add the parsley,cilantro, and basil pulse to finely chop the herbs. While the food processor is running, drizzle in the olive oil and then add in the rice vinegar, salt, and black pepper. Add half of the mixture on to your meat to marinate for at least 30 minutes but over night is recommended. You can heat the remaining sauce or just pour over the top for a beautiful dinner!
Are you serving a large crowd? Try this recipe with our American Kobe Rump Roast
Did you try the recipe? Take a photo and leave us a review on our Facebook or Instagram and you could receive on of our Brough Ranch hats or shirts! Make sure to tag us with using #BroughRanchBeef !
We just celebrate our daughters 1st birthday, and after having open heart surgery at 6 days old we wanted to celebrate Big Time!!! So we cut back the party list and pulled out the big guns, aka the Prime Rib Roast!
Being in charge of something as important as prime rib is the daunting task. They don’t just call it PRIME Rib for a reason, it is a prime cut full of marbling and if cooked correctly should melt in your mouth, giving you a wonderful meal that will be sure to leave people full and yet still wanting more!
Afraid of ending up with a dry roast, I went to the experts, my Mother and Mother-in-law. Both had tried and true methods and both where similar, which meant I knew I should have a wonderful roast to adorn the table of my daughters 1st birthday. One of the biggest perks with this recipe is that would I would be able to put in the oven and forget the Prime Rib while I could get the rest of the party set up and ready to go. I started with a cube of salted butter, yes a cube, and yes I channel Paula Dean, the non racist Paul Dean, and use real butter and a lot of butter! I smear that butter all over my Prime Rib making sure it gets into every crevasses and little flap, then I pull out the salt and pepper and my second most use seasoning Susie Q’s and apply liberally. I then cooked it in a preheated oven of 550*, yes 550 degrees, for 6 minutes per pound! Then shut the oven off DO NOT open the door and let it sit for 2 hours! Then let the majestic smell fill your home! When the two hours where up I removed from the oven cover with foil and let rest for 20 minutes so all those wonderful juices will go back into the meat! Slice as thick or as thin as you would like! I like to serve on a wonderful plate with mashed potatoes and gravy, warm buttery green beans, and a side salad. To say that it came out perfect was an understatement. My very opinionated, but loving and wonderful, Father-in-law ,gave it the big thumbs up, and lets just say I was very satisfied with the outcome!
The Perfect Prime Rib
- Pre-Heat oven to 550 degrees Fahrenheit.
- Rub stick of butter over raw prime rib making sure to get into all the crevices
- Liberally rub with Salt,Pepper, and Susie Q’s (or desired spices)
- Place in a shallow roasting pan with the fatty side up!
- Cook for 5 minutes per Pound for Rare, 6 minutes per pound for Medium rare, 7 minutes per pound for Medium.
- Turn off oven and DO NOT open oven for two hours.
- Remove from oven cover and let sit for 20 minutes
- Slice, Serve, and Enjoy!
This recipe will make any our delicious roast you can find them here.
*Did you try this recipe? If you did please share how it went to our Facebook page or leave us a review!
Are you looking to WOW your Mother-in-law this holiday season? I have an easy recipe for you that will leave you with ample time to clean the house, get the kids spit shined, and leave your mother-in-law scratching her head on how you did it all.
Mississippi Pot Roast
- Brough Ranch Chuck Roast
- 2 tbsp olive oil or vegetable oil.
- salt & pepper to taste.
- 1 packet ranch dressing mix.
- 1 packet dry onion soup mix.
- 1/2 cup salted butter 1 stick.
- 8 peperoncini peppers.
Place your Chuck Roast in a large Crock Pot, sprinkle packets of dry ranch dressing and onion soup mixes on to your roast, top with a stick of butter, then place peppers on and around roast. Cook for 8 hours on low or 4 hours on high. Serve with your favorite vegetable and big ole grin!
I have to be honest during the summer I have a hard time wanting to spend hours in the hot kitchen making a meal that will take 5.7 minutes to eat. Okay, let’s be more real, my 3-year-old will just say is “Yuck” and beg me to make chicken nuggets or “Mac and Roni”. I love American Kobe Ground Beef, it is quick to thaw and so diverse in what you can make with it; casseroles, gravy, and TACOS!!! Lucky for me, my oldest child loves everything wrapped in a warm tortilla shell and so… Ground Beef Tacos for the win!
There are many reasons that I love Tacos, 1st they are super quick to make while browning your thawed beef you throw in your spices and BOOM they are magically done! Secondly my oldest kid will eat them! Third, they are customizable for even the pickiest eater. I always add onions and garlic to my meat so that I can sneak in a little bit of veggies and then I add cheese and there is the taco my son eats and then I dress mine up with all “fixin’s” : tomatoes, lettuce, salsa,sour cream, etc. So when you are in a pinch for time and Ground Beef is whats for dinner take my suggestion and have Taco Tuesday even when its Wednesday!
Ground Beef Tacos
- 1 LB American Kobe Ground Beef
- 1/2 Small red or white onion chopped
- 1 Pinch of Red Pepper Flakes ( Or More if you want to add some spice in your life)
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1 Tablespoon Soy Sauce (optional)
- 1 Clove Garlic Minced or Garlic powder to taste.
- Salt and Pepper to taste.
Take your thawed ground beef place in a large skillet on medium heat add all the rest of the ingredients and cook until meat is brown. Serve on warm flour or corn tortillas, or heck, even a lettuce wrap would be great! Top with your favorite toppings and enjoy!
(Just a note I never measure when I cook so the only two things that are exact on my recipe is the pound of ground beef and the 1/2 small onion, may the odds ever be in your flavor! ) Click Here to fill your freezer with our American Kobe Ground Beef 20 LBS box!