August 31, 2022 Issue, Page 9 of 30

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August 31, 2022 Smoked Chuck Beef Ribs Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans Cook time: 10 hours, 30 minutes Servings: 8 1 slab beef chuck short ribs (about 4 pounds) 2. tablespoons kosher salt 2. tablespoons coarse black pepper 1/4 cup cider vinegar 1 cup water Preheat smoker or pellet grill to 275 F. Pat ribs dry with paper towel; remove moisture on surface. Combine salt and pepper. Rub beef ribs well on all sides and ends with seasoning, coating generously. Place ribs in smoker and close lid. Cook 5-6 hours. In spray bottle, combine cider vinegar and water, Lightly spritz ribs every 30 minutes for first 4 hours of cooking. Ribs are ready when completely probe tender. If parts still feel tough, continue cooking. Once completely tender, remove ribs from smoker then wrap tightly in butcher's paper and place in small cooler to rest 30 minutes. To serve, slice ribs between bones. CookL ke a Pitmaster from the Comforts of Home FAMILY FEATURES jor home chefs looking to take their cooking skills to the next level, it all starts with alittle inspiration Fe a few new skills. Turn family meals into extravagant adventures, take backyard barbecues to new heights and impress friends and neighbors with pitmaster-worthy recipes. In fact, it can be as easy as turning on the TV. From beef ribs and barbacoa to curried brisket rice and pho rub beef belly spring rolls, viewers are in for a treat by tuning into season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. The show follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community. You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by “Hardcore Carnivore” cookbook author Jess Pryles, including Smoked Chuck Beef Ribs, Grilled Jalapeno Cheddar Meatballs and Szechuan Skirt Steak with Crispy Rice. “Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.” Learn more about the show and find inspiration to bring the taste ofbarbecue to your kitchen at BeefLovingTexans.com. Grilled Jalapeno Cheddar Meatballs Place crushed tortilla chips in large bowl. Add milk Recipe courtesy ofJess Pryles on behalf of Beef and allow chips to soften about 10 minutes. After milk is absorbed, add beef, jalapenos, Loving Texans cheese, paprika, garlic and salt. Mix well to combine Cook time: 1 hour, 15 minutes then scoop approximately 1/3-1/2 cup of mixture to Servings: 15 form meatball; repeat with remaining mixture. 1/2 cup tortilla chips, erushed Place meatballs on plate or tray and reftigerate 3/4 cup milk 30 minutes to firm. pounds ground beef Heat grill to medium for two zone cooking. non fresh jalapenos, seeded and finely diced Place meatballs on indirect heat side of grill away block (8 ounces) cheddar cheese, from coals or lit burner; close lid. Grill 25-35 minutes, finely diced or until meatballs reach 165 F intemal temperature on tablespoon pay ‘meat thermometer. teaspoons garlic powder Remove meatballs from grill and cool slightly teaspoons kosher salt before serving. ‘Szechuan Skirt Steak with Crispy Rice Szechuan Skirt Steak with Crispy Rice Pat skirt steak with paper towel to remove moisture Recipe courtesy ofJess Pryles on behalfof Beef then season well with Szechuan salt on both sides. Loving Texans Place skillet over high heat then add 1 tablespoon Total time: 35 minutes oil. When skillet is hot, add skirt steak and cook Servings: 2 5 minutes per side for medium-rare or medium 2. teaspoons Szechuan peppercorns doneness (135-150 F), turning occasionally. Remove 1 teaspoon five spice powder steak from skillet then tent with foil to rest3 min- 1 teaspoon kosher salt utes. Temperature will rise about 10-15 F to reach 1 skirt steak or bavette steak (about 1 pound) 145 F for medium-rare; 160 F for medium. 1/4. cup vegetable oil, divided Lower heat to medium-high then add remaining oi 2. teaspoons milk or cream and milk or cream, Add rice, pressing down gently 2 cups cooked white rice with large spoon to form large, flat disc covering entire sesame seeds (optional) base of pan. Season with Szechuan sal, if desired, then scallions, thinly sliced (optional) lower heat to medium and cook 10 minutes until grains cucumber, sliced (optional) begin to tun brown and become erisp on bottom. cilantro leaves (optional) Break up rice in pan to mix soft and crispy grains. In skillet over low heat, toast peppercorns until fragrant, Slice skirt steak across grain, swirling in pan to keep from burning, about 2 minutes. To serve, place rice in two bowls. Layer with Allow peppercorns to cool slightly then add to spice sliced skirt steak. Sprinkle with sesame seeds and grinder or mortar and pestle with five spice and salt. chopped scallions then place cucumber and cilantro Grilled Jalapeno Cheddar Meatballs Crush until fine powder forms. on top, if desired.