Thursday, July 17, 2014

Hatch Green Chili Tri~Tip...."CAVEMAN STYLE"

"Caveman Style" grilling is quickly becoming a fan favorite in backyards everywhere.  Not only does it create a SUPER juicy and tasty cut of meat, but it also has that "WOW" factor that will impress every guest in attendance.  Let's be honest, every grill master loves his EGO stroked a little. And by a "little", I mean A LOT!!!! This is an extremely easy style of grilling that can be somewhat intimidating at first, but trust me, it shouldn't be.  Follow these simple guidelines for a great steak, or in this case, a Hatch Green Chili Tri~Tip.  CAVEMAN STYLE.


  • 2-3 lb Tri~Tip Roast
  • Stubbs Hatch Green Chili Marinade (My new addiction)
  • Salt & Pepper & Garlic combo or your favorite Rub


The first guideline is Non Negotiable. For this recipe, you must use LUMP Charcoal. Lump has several benefits when compared to your normal, everyday briquettes. Lump is charcoal, in it's purest form. It burns hotter, faster and leaves very little ash. This is why I prefer LUMP 99% of the time.  For this recipe, we will need 1 full chimney of lump charcoal. Heated until we have a hot, white bed of coals.  Move coals to 1 side of the grill. This will help later when we grill indirectly.

I decided to inject my Tri~Tip with some of the Stubbs marinade, using my new BBQ injector toy. The same one I forgot to take a picture of for the purpose of this post.  :)  Trust me, I injected. This is not mandatory, but adds another layer of fun. 

Once injected, generously coat the Tri~Tip with a basic steak rub. Don't be shy with the rub as some will fall off in the cooking process.  Load er' up. Make sure and take a look to see which way the grains are running on the Tri~Tip. This will be important later. 

Once the coals are hot, try your best to even them out. We want a nice, flat bed of coals to lay our hunk of beef on. Once the sizzling begins, keep an eye on your stop watch. We want to cook it for about 3 to 4 minutes per side. (3 sides) This is only about 10 to 12 minutes total.  

After 12 minutes, remove the TT from the coals and add your cooking great. We will finish it on indirect heat. Place the Tip on the opposite side of the grill from your hot coals. I like my grill at about 275 degrees and will cook until the TT reaches 125 degrees internally. Don't forget your trusty Thermapen for this. Feel free to add some hickory wood chunks as well. 

As it's cooking over indirect heat, I like to baste with the Hatch Chili sauce every 10 minutes or so. As you can see, we have some yummy, charring on the outside of the meat. So Tasty!!!

I am looking for a nice medium rare roast when done, so I will go to 125 degrees internally. It will continue to rise another 5-10 degrees during this next step.  Remove from the heat and place on a sheet of aluminum foil. Pour in about 1/2 cup of the marinade and wrap tightly. I prefer to double wrap mine and keep the heat in!!! This step helps tenderize the roast and lets the juices redistribute.  

After about 45 minutes. we are almost ready to cut and enjoy.  Remove the TT from the foil and save those juices. Let the meat rest uncovered for 5 minutes. Now, it's time to slice. Always slice against the grain on a Tri~Tip. This makes for a more tender cut of meat. The grains in a Tri~Tip usually run in 2 different directions, so pay close attention when slicing. For a better idea of how these grains normally run, click here. Chris does a great job of breaking down the Tri~Tip Roast in video form. Once you get it sliced up, pour those extra juices over the top and enjoy. This also makes a great sandwich.

I love a great Tri~Tip roast and cannot get enough of this Hatch Green Chili marinade from Stubbs. These 2 work great together and will be a backyard staple moving forward. Give it a try. I think you will enjoy it and your guest will be impressed. My guests also loved the serving board (pictured above). Get it from Texas Irons.

Saturday, June 14, 2014

Smoked Cheeseburger W/ Oinkions

One of my favorite meals is a good ol' fashioned cheeseburger. Whether it's cooked on the grill or in a cast iron skillet, that meaty goodness is destined for my belly. Whenever the family gets together for a Lions, Tigers or Michigan game, one thing is certain. The smoker or grill will be fired up and full of something juicy. Since my mom loves a good cheeseburger and was on her way over for a Tigers game, I decided to try something a little different. These smoked burgers turned out to be the most juicy I have ever made and will my be my "GO TO" method from now on.  Give these a try, you will not be disappointed.


  • 80/20 Ground Chuck
  • Worcestershire Sauce
  • Salt and Pepper
  • Cheddar Cheese 
  • HAHT SAHS (Hot- Optional)

  • Onion
  • Bacon
  • Sweet Chili Sauce


Fire up the smoker or grill for indirect heat and shoot for a temp of 250 degrees. Add some hickory wood chunks for flavor. Hickory wood works well with red meat. Form ground chuck into 1/2 pound patties and season with salt, pepper and worcestershire sauce or whatever else you like to season your burgers with. I like to make them thick so they can stay on the smoker a little longer. This adds a little more smokey flavor to the burger.  This is also the time to make our OINKIONS or Bacon Wrapped Onion Rings. Click on OINKIONS for full recipe. These are a must! The oinkions should go on about 30 minutes prior to the burgers. They take about 75 - 90 minutes total.

Once the smoker is up to temp, toss on some OINKIONS and relax with a cold malty beverage. Once the OINKIONS have been on for 30 minutes, it's time for the burgers. Toss on some burger patties and grab another frothy beverage.

After 40 minutes, check the internal temp with your thermopen. We are looking for an internal temp of about 130-135 for medium rare or 135-145 for medium. Both come out super juicy!  Look at those OINIONS!!!  MMMMmmmmm. I Can't wait.

This is after about 40 minutes. You can see the nice exterior color and juices starting to pool up top. No need to turn these burgers. Once you get to the internal temp you are looking for, toss on some cheese.

I like to toast my buns, but didn't have time today, so this is what we had. They were absolutely fantastic! After adding some ketchup and mustard, I grabbed some Haht Sahs. This put the burger over the top. Super tasty and juicy! Getchyasome Haht Sahs now!

These were super juicy when we cut into them and had great smoky flavor from the hickory wood.

This is perfect for your tailgate as they only take about an hour or hour and a half with the OINKIONS.

These are my new favorite burger and will be hard to beat. If you like a little heat, get some Haht Sahs as well.  You will love em. Thank for stopping by.

Friday, May 30, 2014

Beef Short Ribs (Brisket on a Stick)

I love a great rib. It doesn't matter if it's pork, lamb, elk, beef or an albino sasquatch rib, I love em all. There is something extra special about eating meat off a stick or bone. Let's face it, it's just plain fun.  The beef short rib is no different. This meaty "goodness" has it all. It's juicy, it's packed full of flavor and it won't break the bank. What else could you ask for?  It's also perfect for game-day due to it's shorter cook time. (4-5 hours) My buddy Craig over at posted some pics of a recent Beef Rib Short Rib cook and I knew I had to try it. Thanks for the idea and tips Craig!

  • Beef Short Ribs (2 per person)
  • Beef Rub
  • Parkay Squeeze Margarine (BLUE MAGIC)
  • Brown Sugar
  • Sriracha Sauce 


Fire up the smoker to 275 degrees or set up the grill for indirect heat. I love using oak or hickory wood for big hunks of red meat instead of fruit woods. They pair well and wont get dominated by the strong beefy flavor. As the smoker is coming up to temp, remove the membrane from the back of each rib. These become chewy and will not allow smoke to penetrate the meat. Add a good salty rub and you are ready to go. As you can see below, these BSR's were well marbled with some great "flavor". Remember, fat is flavor. 

Once each rib is seasoned, throw them on the smoker/grill with the bone side facing down. We will let them go for about 2.5 hours.

After a few hours, you will notice the meat starts pulling back on the bone. We are on our way to beefy greatness.

Once we got to the 2 hour mark , we can see the BSR's starting to sweat. The fat is breaking down and keeping things moist. This is where a lot of the flavor comes from.  I also like to see where we are with the temps. There is nothing better than the Thermapen for checking the internal temperature.  If you don't have one, get one ASAP. 

After 2.5 hours, we can start getting the foil ready. Lay down the foil and add some Parkay Margarine, Sriracha and Brown Sugar.  Place the rib meat side down and WRAP TIGHT. Beef broth is also a great addition here. Place them back on the smoker/grill, meat side down.

After another 90 minutes in the foil, these short ribs will be near fall off the bone. The Parkay combo will keep things moist and tender while adding some flavor. 

Remove from the foil and finish off with some sauce if you'd like. I let them go until they hit 200-205 degrees internal. As you can see, the meat has pulled back on the bone for easy eating. I love a good hearty bbq sauce with red meat. If your going to add sauce, let it go for about 20-30 minutes to get nice and gooey. 

The finished product is fantastic and super tender. Feel free to walk around the house with your "Brisket-on-a-stick" in one hand and your favorite "barley pop" in the other. What could be more manly? Except for catching and eating your own albino sasquatch I mean.  Thanks for stopping by!