Posts in category: Beef Recipes

The Barbecue has come long way from the days of chargrilling some Meat or Sausages. These days BBQ is an indispensable part of every summer life in all worlds. Also, some people barbecue every single night. Do you know the Origin of the Barbecue? Read this article History of the BBQ-Origin of BBQ

What is Texas Twinkie?

Texas Twinkies are a type of appetizer that originated in Texas, United States. They are made by stuffing a jalapeño pepper with cream cheese and a piece of smoked brisket or pulled pork, then wrapping it in bacon and grilling or smoking it until the bacon is crispy.

The result is a spicy and savory bite-sized snack that’s perfect for a barbecue or game-day party. They are similar to jalapeño peppers but with the addition of meat, and are often served with a side of barbecue sauce.

What you need for Texas Twinkies

This Texas Twinkie is just a jalapeno stuffed with cream cheese cheddar and delicious fatty chopped brisket.

• Jalapeño peppers
• Cream cheese
• Smoked brisket or pulled pork
• Bacon
• Barbecue rub or seasoning

These are super simple to make and truthfully the longest part is prepping slices and dice and scraping out the guts and doing all that stuff. It’s got bacon wraps the whole thing and smokes it out on our smoker.

Best way to make Smoked Texas Twinkies

For this Texas Twinkies recipe need bit of large Jalapenos. You can easily buy the nearest supermarket or vegetable shops. For this need bit fresh jalapenos. It will have really good flavor and the best Texas Twinkies food experience.

Prep the Jalapenos

I’m going to show you the process, how to make it a little bit easier on yourself, and get these jalapenos prepped up.

The first thing you want to do is get a nice sharp knife. Make a slit from about where the stem is straight down like that and now once you have that you can kind of go ahead and just get in there. Pop this open like this and then at this point, it’s super easy you can just get in there. You don’t want to cut all through the end.

Prep the jalapenos for our Texas Twinkies, what I recommend is getting a bowl to go ahead and scrape the guts and the seeds. People here think ketchup is spicy so take most of the seeds out and a lot of the veins out and you can use just a quarter teaspoon measuring spoon and scrape the insides with this.

I have a pound of chopped fatty brisket. You can check this article , Brisket Slow Cooked in Oven. I use the fatty because that fat in there is going to kind of render down and cook in with this cream cheese and give it a really wonderful flavor.

Now just want to grab a block of cream cheese and it helps if you let it set out at room temperature for a little bit and throw that in. Also, add one cup of cheddar cheese.

Now time to get your hands dirty, just kind of mix it all around. For this, you can use the best gloves to mix it up without touching anything.

Add your favorite rub and we have seasoning on the brisket but we got a lot of cream cheese in the mixture so more seasoning is not hurt.

Especially this time going to use Tailgater’s Barbecue Party Rub, just a little dusting seasoned to your taste, or don’t add anything if you don’t want to. Then just get back to mixing and get all that seasoning mixed up.

All right now we have it all mixed up nicely and evenly distributed throughout.

Time to get filling Jalapeno Peppers

I have found the easiest way to do this. Grab some stuff and Start filling from the corner of the Jalapeno. You must be very care full and do not overload the mixture.

 It is looking good.

What is the Best Bacon for warp for Texas Twinkies?

When it comes to selecting the best bacon for Texas Twinkies, you want to choose bacon that is thick-cut, flavorful, and has a good balance of fat and meat.

There are different types of bacon available, such as regular, maple, and hickory-smoked, and any of these can be used for Texas Twinkies. However, many people prefer using hickory-smoked bacon, as it provides a rich, smoky flavor that complements the spiciness of the jalapeño and the creaminess of the cheese.

When purchasing bacon for Texas Twinkies, look for thick-cut bacon that will hold up well during the smoking process. You may also want to consider purchasing high-quality bacon from a specialty butcher or local meat market, as they often have a wider selection of bacon and can offer expert advice on which type of bacon would work best for Texas Twinkies.

What is the Best temperature to Texas Twinkies?

In this probably wouldn’t be cooking at a higher temperature, probably rock it about 225 degrees.

If you want to use thick cut and you want to let these cook low and slow absolutely go for it. Get these all wrapped up and if you wrapped it right you don’t even need any toothpicks just get them all wrapped up and get it set to the side.

Grab a piece of bacon just kind of pull it out a little bit and then just get it folded over. Then just start rolling it and make sure you get it nice and even all the way up. The important part here is to make sure you seal up the opening where your stuffing is because you want this bacon to kind of shrink and squeeze and hold it together.

Seasoning your Texas Twinkies

It is time to season the tops of these with suckle buster’s honey barbecue rub.

so I am just going to give just a little bit of dust, don’t go crazy no need for that but  just going to give it a little bit more sweet rub. So then can get that nice sweet heat.  

Also going to be saucing these with a little bit sweeter sauce. I want that balanced sweet heat when eating these yummy Twinkies.

Smoking Texas Twinkies

All Twinkies are ready to hit with the fire. Get set your smoker to 325 degrees and actually going to cook these on this rack on this pan so the foil can catch the grease. Because I am cooking at a little bit higher temp like that 325.

Let these go for about a half hour and check on it. Just want to make sure that the bacon’s getting right and make sure that’s done. When the bacon’s done these Texas Twinkies are done.

After an hour and 15 minutes and you can see our Texas Twinkies are looking absolutely awesome. They got great color and that bacon’s crisped up.

Glazing with Honey Barbecue Sauce your Texas Twinkies

Hit Texas Twinkies with the honey barbecue sauce glazed up. This will balance with the spice of jalapeno.

We’re going to close the smoker and let this glaze set for about five-ten minutes.

Can say waooow…. We’ll get them on the board and do a tastes test all right. It’s been about five minutes they’re looking great we got a nice glaze on them. I’m going get these inside get them on the board let them cool off.

All right guys and here they are here’s our finished Texas Twinkies. They look absolutely awesome.

Smells really good and this is so good. Also, that brisket is absolutely fantastic. It’s got that nice smoky flavor and that brisket texture inside of it.

Texas Twinkies : Texas Twinky  Jalapeno Stuffed with  Smoked Chopped Fatty Brisket

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Cook Time 1 hour hr 30 minutes mins

Course Appetizer

Servings 4 People

Ingredients

  

• 1 cup Fatty Chopped Brisket.
• 1 oz Cream cheese
• 8 Slices Bacon
• 1 tsp Barbecue Rub
• 1 cup BBQQ Sauce
• 6 Jalapeño Peppers
• 1 cup Cheddar Cheese

Instructions

 

• Sliceddown the middle of Jalapeno and use spoon de-seeded
• Chopping up one pound of fatty Brisket and threw in a brick of cream cheese one block and cupof cheddar cheese mixed it all together.
• Fill all the Jalapeno with the mixture and wrapped it in center cut thin cut bacon
• Set your smoker 325 degree and hit with smoke around 1hour until bacon get crispy
• glaze them with your sweet sauce from suckle busters honey barbecue sauce.
• Hit them with the honey barbecue rub on top, just for a little sweetness and smoke another 5-10 minutes.
• After that take them out and let them cool 5 minutes.

Keyword Texas Twinkies Recipe, Texas Twinky, Texasa Twinkies

Texas-style brisket that’s so delicious so juicy, barky and Smokey. Brisket is the BBQ King. This is full of protein and various nutrition. To get the best flavor and texture experience need to select the best Brisket.

This Brisket slow cooked in oven is really help in the winter time because couldn’t access to the Grill or Smoker. Keep Reading for This Brisket slow cooked in oven is seasoned with Smokey Rub and cooked slow and low in oven.

Under this Brisket Slow Cooked in Oven process you will get idea about

• Trimming Brisket
• Seasoning Brisket
• Wrapping Brisket
• Cooking Brisket
• Resting Brisket

How to Choose Best Brisket Beef or Pork?

If you want to choose best Brisket that has consist with more marbling or thin white flecks of fat. Always fat equal different flavors. More fat means will get more tender and Smokey brisket.

When you want to choose best brisket beef or pork can see marbling in the meat clearly. Not all meat cut good enough marbling. When cooking cut meat will create tender steak, juicy and yummy flavors.

This makes a Texas-style brisket and their unanimous response was oak, salt, pepper and also super dark bark juicy tender perfectly cooked. Mainly oak salt pepper and there’s obviously one other important ingredient to a Texas style brisket.

This is a 12 to 15 pound brisket, want to lift the brisket out of the Vac seal because, don’t want to pull it out and then have all the juices come out. Just pull this out of the Vac seal bag drip all those juices.

Trimming Brisket

Brisket is a normally tough cut of beef and has lot of fat. Therefore first thing need trim properly your brisket. This Brisket slow Cooked in Oven recipe will always give really juicy, barky and Smokey results.  

This keeps everything nice and smooth and looking aerodynamic. Just trim off the end of the flat and draw out a line here. Go around and you can see a rough outline, the reason that cut all of this flat meat off is because, it’s really thin and it’s not going to survive the cook really well. Need really nice thick flat meat and it cooks evenly and nothing gets dry throughout the cook.

Then separate fat cap here from the rest of the meat. You can use the meat for sausages burgers. You can render down the fat for tallow.  We’ve got a nice thick and shave down this fat cap because this fat cap is really thick.

How to Trim Brisket

Make sure, its lay flat then tackle any silver skin that may be on your brisket been real nice. When fat is removed, then you can see beautiful marbling meat.

Start rounding off some of the fat on the side of brisket not a big slice. Don’t take any meat off but, any fat that’s over hanging and also any of the  edges where it was cut from the steer they can tend to be a bit rough.

What are the Reasons for Trimming Brisket?

• Cut all the fat from the brisket Otherwise you will end up with the lot of fat with meat.

• If you not trim properly your Brisket, it will thick to fully render slow cooking process and all the brisket need to tender.

• Easy to hit rub and Smokey flavors to the brisket.

You can use extra fat and meat turns that into burgers or sausage. This brisket has lot of fat it’s a lot of really hard fat so want to carve that down i just like to kind of aerodynamically carve.

Slice the fat off to a quarter inch thickness, if you have a lot of fat on the point especially because bottom side of the brisket gets a lot of heat from the smoker.

This is this fat is going to crisp up a lot and it’s going to get really rendered. It’s going to get really crispy and create what’s called sugar cookie bark and this really succulent style of brisket.

Need to give good cleaning it up make sure everything looks nice and rounding off any sharp corners making it nice. Aerodynamic alright now one of the most important cuts in the whole brisket. Trim is probably the most over looked. Which the fatty muscle meets the lean muscle and there’s a big glob of fat that kind of cascades downward.

Final step is just to trim up all the rough edges. After properly trim really easy to get burnt up during the cook time.

This brisket is fully trimmed now and you can see looking absolutely gorgeous

Ready to Season Your Brisket

Flip the brisket over and apply the rub to the bottom side first that way. When flip it back over, we can have a nice even layer of rub on the presentation side. That’s not getting all messed up by the cutting board. Then we can apply our kosher salt you can use whatever type of kosher salt. That you want just make sure you get a nice even layer.

You’ll know, it’s over salted if it’s completely white with salt. You want to get your edges and then we’ll switch over to our coarse grain pepper. We’ll just do a nice layer. Let’s open up the taps with this nice even layer.

I like to go really thick on the pepper because the pepper is going to help your bark a lot because it’s already pretty dark and it’s kind of a neutral tasting piece of rub. Pepper add lot of health benifit to your meal.That you can put on the brisket that soaks up that smoke and the darkness of the fire and the Smoke without putting extra salt on it.

That doesn’t make much sense because pepper isn’t really neutral in flavor but over the course of a long cook it loses a lot of its edge gets diluted gets cooked a lot of those. Oils in the pepper that give it its pepperiness are mix together with juices.

We’re going to flip it over and we’re going to do the same thing on the top. We’ll give it a nice even coating of salt again. Use table salt table salt is a lot saltier kosher salt is the way to go thick layer of pepper.

Best way to Smoke Brisket on the Grill

Placing my brisket with the point facing the fire that point is a lot thicker. It’s got more intramuscular fat. It’s got more fat on it, so it’s going to take the brunt of brisket to cook a lot more evenly so point towards.

What is the Best temperature to Slow Cook Brisket?

Just ensure that you are running a steady 225 to 250 degree fire until the next step. after about four or five hours you’re going to hit the temperature zone of between 140 to 165 internal and at that point the brisket is going to start evaporating a lot of moisture that evaporative cooling is going to cool down the brisket.

When brisket starting to sweat out a lot of moisture, the reason the brisket can handle this increased temperature at this point.

Because all of that moisture that the brisket is now sweating out is going to protect it from drying out if you wrap your temperatures to 250 to 275 from the beginning of the cook you might notice that your flat is getting a little bit dry.

When the brisket is around 170 internal and flips it around and foil the edges of the flat this is optional. But it keeps the edges of the flat protected and also exposes the fat on the top of the flat to the heat source.

Just wait until the internal temperature hits 190 and then pull it off the smoker.

How to Wrap Your – Brisket Butcher Paper or Foil?

Best way is Brisket warp in butcher paper. if you have a wide roll of paper then you’ll only need one sheet. But if you have a skinny roll then you’ll need to lay down two lengths. You’ll coat the butcher paper in some beef tallow. That’s going to lock in a lot of the moisture keep the brisket juicy and it’s also going to allow it to breathe a bit so the bark.

Then pour some additional tallow on top of the brisket and wrap it up tightly. Once you’re done, that it goes into a deep aluminum pan with half a cup of water added it gets tightly sealed.

Brisket Transfer in to the Oven

Brisket ready to go to oven at 150 degrees Fahrenheit or as low as you can. It’s going to stay in the oven overnight for 10 to 16 hours.

How long Should a Brisket Keep in the Oven?

Letting it slowly finish over the course of 10 to 16 hours and melt all those collagen fibers while also not getting too overcooked.

The best barbecue joints in the world are turning out world-class briskets and the way that need to temperature control in oven.

How to Slice Brisket and Serve

The flat look at how nice, that is barky it’s juicy. Its tender it looks amazing crunchy the meat is perfectly cooked that long rest or the long hold in the oven at 150 degrees.

You can taste the pepper and the salt.

Dip the exposed end of the brisket onto these juices. So that we can prevent oxidization and as we are slicing into these halves of the brisket.

Soaking the brisket slices in this fat that we squeezed out on the cutting board that is going to make the slices taste a lot better.

Let the knife do the work really sharp long knife helps for this slicing. Start kind of tapering the cuts like this, so that it’s going to be thinner on this edge and it’s going to be thicker on this edge and that’s just to get some more slices out of this.

Brisket Slow Cooked in Oven 2023

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 16 hours hrs

Total Time 16 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 8 People

Calories 230 kcal

Ingredients

  

• 12 Pound Brisket
• 1 TBSP Olive oil
• 2 TBSP Salt
• 2 TBSP Black Pepper Powder
• 1 TBSP Onion Powder

Instructions

 

Trimming Brisket

• First thing need to trim properly your Brisket.
• Separatefat cap here from the rest of the meat.
• Remove over hanging edges and tackle any silver skin that may be on your brisket been real nice.

Seasoning Brisket

• First Flip the brisket over and apply the rub to the bottom side.
• Make sure you get a nice layer salt and thick layer of pepper powder.
• Light the smoker and going to hit the temperature zone of between 140 to 165 internal.
• When the brisket is around 170 internal and flips it around and foil the edges ofthe flat this is optional.
• Use Brisket warp in butcher paper properly.
• Then pour some additional tallow on top of the brisket and wrap it up tightly. Onceyou're done.
• Set oven at 150 degrees Fahrenheit and It's going to stay in the oven overnight for 10 to 16 hours.

Keyword Brisket Slow Cooked in Oven, Texas-style Brisket

There is couple of key things better than the flavor of perfectly juicy marbled and beefy steaks cooked over an open fire. This Tomahawk Steak gets a hit with smoke from the flame that puts it over the top! Easier to make than you might think, let’s get ready to rock and roll to cook Tomahawk Steak today. Going to show you best way to cook tomahawk steak in 2023……..

What is a Tomahawk Steak?

The Tomahawk steak is basically a Ribeye beef steak specifically cut with at least five elevation of mock bone left complete. The extra-long, French trimmed bone utilizes the same culinary fashion that shapes a rack of angel. Cut and trim the bone of meat also fat to the point where it shapes like handle.

What is the best way to cook a Tomahawk Steak?

A little arranges goes a long way, when it comes time to hit the fire. The best experience of this recipe is that if you have a real fire to cook tomahawk steak. This is the perfect simple and easy recipe to cook, because you feel like tearing into a troglodyte-sized piece of meat; a tomahawk steak is so look well impressive and tasty.

Ready the Tomahawk Steak….

These steaks have a little bit of fat on them you don’t want to trim it all off but the thick pieces you might want to trim it down so let’s start with that. Tomahawk steak needs to be trimmed very well remove the fat properly.

The first thing that, I’m going to do to this tomahawk Steak is get some salt, pepper and garlic on it. I want to get that base foundation flavor my rub is great for this.

Tips:

When the salt is put to the raw meat then inside liquid meat is drawn to the surface. The salt then mixed with that meat liquid, forming a kind of brine that is, then step by step reabsorbed into the meat.

This is the most important step on this process, seasoning the stake. Need to do all sides and edges of it a big piece of beef. It can take it so you just want to flip it over make sure you get the edges all that fat is going to cook down and give it some great flavor.

After that let it hang out needs about 35 to 40 minutes setting out at normal room temperature. You don’t have to stick it back in the refrigerator. It’s going to start working on this beef. It’s going to penetrate it. I am going to get some of that flavor deep down in it now’s a great time.

How to set up your fire for Tomahawk Steak….

For the best Tomahawk steak experiences need real fire. We’re going to fire up the grill. Check it out so I’m going to fire up my pk360 and I’m just going to use a charcoal of royal oak briquettes got a couple of wax cubes to get the fire going. It’s going to take about 15 minutes these coals will be fire hot. Once those coals are getting hot just dump them in and set up a two zone fire today in the pk.

For the best Tomahawk steak experiences need real fire. We’re going to fire up the grill. Check it out so I’m going to fire up my pk360 and I’m just going to use a charcoal of royal oak briquettes got a couple of wax cubes to get the fire going. It’s going to take about 15 minutes these coals will be fire hot. Once those coals are getting hot just dump them in and set up a two zone fire today in the pk.

Ready to cook your Tomahawk steak….

It’s kind of making that rub a little tricky. This will give it a great little crust on top and really yummy food experience. We get it over on those hot grill grates the next thing; I’m going to do to it right before we put it on the grill is hit it with a little coarse rub and I’m using my steak grub.  

You can use any kind of flavors or special rub to get real experience. You want to season a tomahawk steak like this, like simple and special flavors salt and pepper go for it. Make sure it is depend on your taste.  This recipe you can change your own way. Need to do slowly and carefully with a layer of this coarse ground steak rub around and all the side of the stake.

You don’t need to put more and really heavy with it. But this make a nice bark too also it gives it a little crunchy on top as those flavors cook.

We’re going to take it off probably around 125 degrees and then, finish it off. After 35 minutes in so let’s check on these steaks and get them based.

Get yourself a brush and make sure you apply it nice and liberally. Get them basted so let’s close it back up and we’ll come back in about 20 minutes and see how it’s looking all right.

We got the steaks at 120 degrees so we take them off we’re going to sear them on the grill and hopefully have some good steaks before they’re on the grill we’re going to give it one more base.  We’re going hit it with some more seasoning all right let’s get on the grill.

This is going to be screaming hot ready for that stake saying. We’re ready to put this thing on I’m just going to lay it right on the rack kind of at an angle and we’re going to press down make sure get some good contact. Then we need to set a timer.

Grill at 450 degrees we’re going to seal these, until they hit 135 degrees. All right pulled them off around 130 degrees so time to let them rest.

How long should you let steak rest?

After finished cook the steak, resting time is very important step. I’ll probably let it rest for about 10-15 minutes because the heat of cuisine pulls the authorities in the meat toward the face. All of those scrumptious, amazing authorities will end up on the plate, if you incontinently slice into it after cooking. Allowing your steak to rest will give the authorities time to sink back in throughout the meat, keeping it scrumptious when eating.

What to serve with a Tomahawk Steak

This steak full of rich fatty and good steak. If you need to add something with this yummy steak, yes try with mac and chees or potato salad.

• Cut the steak separate from big bone.
• Slice the meat.
• Present nicely with the bone.

Here to give it a try because what is a good recipe if you don’t make it to feed the people you love I certainly could use a Backyard Barbecue Hero moment……….

Ingredients

• 2 tomahawk steaks with bone.
• 1 tablespoon salt
• Garlic
• Butter
• Rosemary
• Black pepper

Instructions

Prep the Steak:

• Tomahawk steak needs to be trimmed very well remove the fat properly.
• Put liberally salt and pepper to the steak and pat properly.
• Keep the steak for 35 minutes before grilling the coals ready for grilling.
•  Apply the Butter, garlic and rosemary base to the steak on the both side properly coating.

Smoke the steak:

• Ready your grill at 450 degrees and seal until they hit 135 degrees.
• Heat both side of the steak and flipping them.
• Pulled them off from the grill.

Rest:

Tent with foil and let it rest probably about 10 to 15 minutes. Add more butter and take it to whole new level.

Serve:

• Slice the stake from the bone.
• Present nicely with the bone.

Nutrition:

• Serving: 1g                      Calories: 214kcal               
• Carbohydrates: 1g           Protein: 15g 
• Fat: 17g                           Saturated Fat: 8g 
• Polyunsaturated Fat: 1g   Monounsaturated Fat: 7g 
• Trans Fat: 1g                    Cholesterol: 61mg 
• Sodium: 1248mg              Potassium: 217mg    
• Fiber: 1g                           Sugar: 1g 
• Vitamin A: 191IU               Vitamin C: 1mg 
• Calcium: 21mg                  Iron: 2mg