• Select your favorite cut of beef, coat the meat with a light amount of oil or butter, just enough to help hold the rub.
• Coat both sides and the edges of the meat with Rod's Rub -- Steak Out! Rub, don’t be afraid to use a generous portion of rub. The more rub, the more flavor.
• Set the grill or smoker to reach 600 degrees.
• Let the grill temperature get as high as possible without hurting yourself or the grill.

Searing:

• Sear steaks 1 ½ to 3 minutes on one side. Turn and repeat searing for the other side. Then...

Smoking:

• ...after searing both sides lower the temperature. Grill for five more minutes for an average cut of meat or add a few more minutes for those nice big cuts.

Grilling:

• ...after searing both sides, lower the grill temperature to below 500 degrees and move the meat to a cooler area on the grill.

This recipe serves 4

4 pound lean brisket, flat cut
2 tablespoons cooking oil
Rosie's Southwest BBQ Dry Rub, to taste
1 large yellow onion, sliced thin ½ leek, cleaned & sliced thin
6 cloves of garlic, cleaned, sliced thin
3 cups mixed root vegetables of your choice, washed, peeled & cut into 1 ½ inch chunks – potatoes, carrots, turnips, parsnips, rutabaga
2 celery stalks, cleaned & sliced thin
1 can chopped tomatoes (optional)
30 ounces beef stock

• Coat the brisket in the Southwest BBQ Dry Rub, to taste. We like to rub it into all sides of brisket, place in a glass pan, cover with plastic wrap & refrigerate for at least 2 hours or overnight to infuse the flavor.
• Heat the oil in a large, heavy skillet over medium high heat.
• Carefully brown the brisket on all sides.
• Remove brisket & place in the slow cooker insert.
• Sauté the onion, leek & garlic until translucent & transfer into the slow cooker.
• Place mixed root vegetables on top of beef.
• Place ½ of the cooking liquid into the sauté pan to deglaze. Scrape all the bits of beef & onion into the liquid.
• Transfer into the slow cooker.
• Cook on low for 8 hours or high for 4 hours.

This recipe is designed to be prepared in a crock pot, but it can also be prepared in a dutch oven over low temperature.

This recipe serves 4.

Recipe...
Daddy Hern's
Honey Burgundy Prime Rib Roast

4 - ribs of prime rib roast
(approx 6 lbs, trimmed of excess fat and tied)
3 Tbsp - Extra Virgin Olive Oil
3 Tbsp - minced garlic
3 Tbsp - minced shallots
1 Tbsp - finely chopped fresh thyme
3 Tbsp - kosher salt
4 teaspoons - freshly ground black pepper
¼ cup - Daddy Hern's Honey Burgundy barbecue sauce

• Remove the meat from the refrigerator at least 1 hr, but not more than 2 hrs, prior to roasting to bring meat to room temperature.
• Preheat the oven to 450F degrees.
• In a small dish, stir together the olive oil, garlic, shallots, thyme, salt, black pepper, and the barbecue sauce until well mixed.
• Untie the roast and evenly spread the mixture on all sides.
• Place the roast back onto the bones and tie it up again with kitchen twine. Place roast, bone side down, in a heavy-duty roasting pan.
• Let cook undisturbed for 25 minutes.
• Reduce heat to 300F degrees and continue roasting for an additional 90 minutes.

Remove from the oven and let it sit covered with aluminum foil for about 20 minutes before carving

This recipe serves  6 to 8

1/2 cup julienned red pepper
1/2 cup julienned green pepper
1 teaspoon Heidi Jerk Mustard
1/2 cup sliced onion
2 slices mozzarella cheese
1/2 teaspoon vegetable oil
4 oz. sliced deli roast beef
2 submarine sandwich buns, split

• In a skillet, sauté peppers and onion in vegetable oil until tender.
• Place beef and cheese on the bottom of each bun.
• Microwave for 10 seconds or until cheese is melted.
• Top with pepper mixture.
• Spread mustard on top bun and close sandwich together.

This recipe serves 2 servings.

2 lbs. Ground Beef
1 Egg slightly beaten
1 Large Grated Onion
1/2 Tsp. Garlic Powder
1 Tbs. Worcestershire Sauce
1 12 oz. Chili Sauce
1 12 oz. Crazy Cranberry Pepper Jelly or
Rockin' Raspberry Chipotle Pepper Jelly

• Combine first five ingredients.
• Shape into small balls.
• Brown meatballs in lightly oiled pan or bake in 350 degree oven for 15 minutes.
• Combine next two ingredients.
• Add to crock pot and heat mixture.
• Add meatballs to heated sauce.
• Cook for 1-2 hours before serving.

This recipe serves 4 to 6.

1 1/2 Lbs. ground beef or ground turkey
1/4 Lb. Pork sausage
2 Eggs
1/2 cup Oatmeal (not quick oats)
1 small can tomato sauce
1  Tbs. favorite garlic seasoning
1/3 cup Holy Habanero, Ginger Garlic or Apricot w/ Attitude Pepper Jelly

• Mix meat, eggs, tomato sauce and seasoning with hands till blended.
• Mix in oatmeal.
• Mix in pepper jelly.
• Bake at 375 degrees F for 1 hour.

For added flavor glaze top of meatloaf with jelly

This recipe serves 4 to 6.

• With a sharp knife, cut slits all the way through the roast and insert onion and/or garlic slivers.
• Put the meat in a bowl and slowly pour vinegar (1/2 cup for smaller roast, up to a cup for larger cuts) over it so that it runs down into the slits.
• Cover with plastic wrap and refrigerate for 24 to 48 hours. When you are ready to cook the marinated meat, pour off the vinegar.
• Place the meat in a heavy pot (iron Dutch ovens are best) and brown in oil until very dark on all sides.
• Pour the brewed coffee over the meat, and then add the water.
• Cover and cook slowly for approximately 6 hours on top of the stove. You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
• Do not add the salt and pepper until about 20 minutes before serving.

This recipe serves 6 to 8

Recipe...
Sassy Stir-Fry

2 Lbs. Beef
1 Med. Yellow Bell Pepper
1 Med. Red Bell Pepper
1 Med. Onion
2 Tbs. Ginger Garlic Pepper Jelly
2 Tbs. Oyster Sauce (optional)
1/2 Cup Soy Sauce (light)
1 Tbs. Extra Virgin Olive Oil

• Cut beef, onions and peppers into strips.
• Heat oil and soy sauce in skillet or wok.
• Place beef and onions in wok and
  partially brown beef.
• Add Peppers to wok.
• Stir-fry until beef is golden brown.
• Stir in Ginger Garlic and let simmer on
  medium heat for 5 minutes.
• If thicker sauce is desired, add cornstarch and water mixture as a thickener.

Serve with Rice

This recipe serves 4 to 6.

4 Tenderloin steaks
3/4 tsp. garlic salt
3/4 tsp. chili powder
1/2 tsp. coarse ground black pepper
1/4 tsp. ground cumin
1/4 tsp. dried oregano leaves
1 tbs. olive oil
1/4 cup beef stock
1/4 cup balsamic vinegar
1/4 cup Raspberry Chipotle Pepper Jelly or Holy Habanero Pepper Jelly

• Combine garlic salt, chili powder, pepper, cumin and oregano.
• Rub over both sides of steaks.
• Heat oil in large skillet over med-high heat for 3 min.
• Add steaks and cook for 4 min. on each side.
• Transfer steaks to platter; keep warm.
• Add stock, vinegar and pepper jelly to skillet and cook for 5 min. until thickened.

Spoon sauce over steaks and serve.

This recipe serves 4.

1 pound beef stew meat, cut into inch cubes
2 table spoons Uncle John’s Meat Rub
non-stick cooking spray
2 large potatoes, peeled, cut into ½ “ cubes
1 large onion, sliced
2 carrots, sliced on the bias, ½ “ thick
2 medium turnips, ½ “ cubes
2 ribs celery, ½ “ slices
2 cups stock

• Coat beef with Uncle John’s Meat Rub.
• Brown all side of cubed meat in sprayed sauté pan.
• Place all other ingredients in the crock pot.
• Add the beef mixture.
• Turn crock pot on medium & cook for 5-6 hours.

Delicious over steamed rice. We like to sear the beef prior to adding to the crock pot. It helps the flavor develop.

This recipe serves 4.

2 pound rump roast or chuck roast
2 Tbsp Uncle John's Meat Rub
1 cup white wine
½ cup red wine vinegar
2 medium onions, sliced thin
1 lemon, thinly sliced
4 carrots, 1/2 inch slices
4 celery ribs, 1/2 inch sliced
1 large leek, cleaned & sliced

• In a non-reactive bowl (glass), combine beef, Uncle John’s Meat Rub, wine, vinegar, onions & lemon.
• Cover & refrigerate 24 hours, turning meat occasionally.
• Remove meat from marinade.
• Strain marinade & reserve 1 cup plus the onion & lemons.
• Place all additional chopped vegetables in bottom of crock pot insert.
• Pour reserved cup of marinade over all.
• Cook on medium & cook for 5-6 hours.

Delicious over egg noodles. You’ll need a little prior preparation for this recipe. Refrigerate the beef in marinade for at least 24 hours.

This recipe serves 4 to 6.