Fully Loaded BBQ Potatoes with Pulled Pork

Fully Loaded BBQ Potatoes with Pulled Pork

Fully-Loaded BBQ Potatoes with Pulled Pork

Fully Loaded BBQ Potatoes With Pulled Pork

This is one Kicked Up Baked Potato! I start with giant baker potatoes and cover them with bacon oil and Killer Hogs Hot Rub on the exterior. They put in the oven at 350°F for about 1 1/2 hours, or until a spear can be inserted without resistance. 

When the tops are soft, I slice them off and scoop out the insides (save the tops for cook snacks). Season with my Killer Hogs AP and a generous amount of butter and sour cream. Season with salt, black pepper, and garlic, then add the cheese. Finish with sliced green onion and crumbled bacon, toss together, and re-stuff the potato shells.

 

Now comes the fun part: put on a big amount of pulled pork. If you have leftover pig butt, this is a fantastic way to use it, or you can do what I did and slow cook it overnight specifically for this dish.

 

BBQ Potato

 

Drizzle the pulled pork with a good dose of Killer Hogs The BBQ Sauce and top with more cheese – That’s right – more cheese!! Place the loaded-up taters back on the pit and cook until the cheese melts; it’ll take about 10 minutes.

 

BBQ Potato

 

Garnish the tops with more crumbled bacon and chopped green onion before diving into the greatest potato you’ve ever had!!

Description

Smoked BBQ Potato with Pulled Pork and Cheese on Traeger Grill



  1. Cook the bacon until it is crispy, then cut it. Keep the bacon grease aside.
  2. Preheat the pellet grill to 350°F for indirect grilling.
  3. Wash the potatoes and wipe them dry with a paper towel.
  4. Drizzle bacon grease over potatoes and season with Killer Hogs Hot Rub.
  5. Place the potatoes on the grill and cook until they are soft. (When a skewer easily glides in, they’re done)
  6. Cut the tops off each potato and dump the insides into a large mixing basin. Combine the butter, sour cream, half of the cheese, Killer Hogs AP Seasoning, bacon, and green onion in a mixing bowl (reserve a little bacon and green onion for garnish).Stir to combine and spoon the mixture back into each hollowed out potato.
  7. Top with a heaping pile of pulled pork and drizzle with Killer Hogs BBQ Sauce.
  8. Add the remaining cheese to the top of each potato and return to the pit for 10 minutes or until the cheese melts.
  9. Serve garnished with the leftover green onion and crumbled bacon.

 

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos With this fast and easy marinade, you can make grilled skirt steak tacos that rival those from your favorite taco truck. Raise your hand if you've ever eaten into a taco and found rough, chewy meat. That's a bummer, isn't it? You finish up...

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Sweet + Sticky Hawaiian Ham Sliders

Sweet + Sticky Hawaiian Ham Sliders

Hawaiian Ham Sliders

Hawaiian Ham Sliders

Sweet and sticky Hawaiian ham sliders with honey BBQ sauce will transport you to the islands right in your own garden.

 

Hawaiian Ham Sliders Ingredients

This recipe’s components are really basic. A fresh pineapple, one red onion, a pre-smoked spiral sliced ham, pork seasoning, BBQ sauce, and some sweet Hawaiian buns are all you need.

You’ve most likely prepared a pre-sliced ham for Christmas or Easter. They’re fantastic since they’ve already been smoked, but did you know they also come in little sizes? You may choose one that weighs only 2-3 pounds, which is ideal for preparing a weekday meal or a weekend lunch.

I prefer using fresh pineapple for the pineapple since you can slice it thinly to match the thickness of the ham pieces. You may substitute canned pineapple pieces, but they will be thicker.

While the prepared ingredients may be piled on any bread (or eaten stacked without the extra carbohydrates), I really prefer putting them on Hawaiian sweet rolls.

 

Let’s get our grill on

I’m cooking these Hawaiian ham sliders on my Aspire by Hestan gas grill with the rotisserie set up. The ham juices will flow over the pineapples and onions, enhancing their taste.

Season everything with my Spiceology Pork Rub before threading the pork directly onto the rotisserie spit and turning the burner to medium.

If you don’t have a rotisserie, you may cook the ham directly on top of the pineapples and onions in the pan over indirect heat.

 

spiral ham on rotisserie over pan of pineapple and onion

 

Cook for around 45 minutes on the grill. The ham will warm through and absorb all of the delicious spices during this time, while the pineapples and onions begin to caramelize.

 

spiral ham on rotisserie over pan of pineapple and onion

 

After 45 minutes, spray a half cup of your favorite honey barbecue sauce directly in the pan and brush another 1/4-1/2 cup of sauce on the ham.

You can easily spray the meat on all sides if you keep the rotisserie moving.

 

rotisserie ham on citra Aspire grill

 

Cook for another 15 minutes to enable the sauce to seep through the slices and give extra finger-licking flavor.

 

spiral ham on rotisserie over pan of pineapple and onion

 

Look at how delicious everything looks.

As previously said, you may eat this with a knife and fork or stack it over some sweet Hawaiian buns to make sliders.

 

pan of cooked pineapple and red onion

Can I make Hawaiian Sliders in Advance?

You very certainly can. You may follow all of the instructions and then wrap everything separately. Layer everything when it’s time to cook lunch or serve a hungry audience. These sliders can be served hot or cold.

 

Sweet + Sticky Hawaiian Ham Sliders

Sweet and sticky Hawaiian ham sliders with honey BBQ sauce will transport you to the islands right in your own garden.

Prep Time 15 minutes

Cook Time 1 hour

Servings 12 sliders

Ingredients

  • 1 pineapple
  • 1 red onion
  • 3 lb spiral sliced smoked ham
  • 1 1/2 tbsp Christie Vanover’s Pork Rub
  • 1 cup honey barbecue sauce
  • 12 Hawaiian sweet rolls

Instructions

  • Remove the skin from the pineapple and slice it thinly.
  • Thinly slice the red onions.
  • In a skillet, combine the pineapple and onions with one tablespoon of the rub.
  • Skewer the ham onto the rotisserie spit and secure it with a skewer. Add two tablespoons of the rub and season with salt and pepper to taste.
  • Turn the rotisserie burner to medium heat. Insert the ham into the rotisserie motor and turn it on. Slide the pineapple and onion pan underneath the ham. 45 minutes in the oven
  • Drizzle the pineapple and onions with 1/2 cup barbecue sauce. Brush the remaining half all over the ham. Cook for another 15 minutes.
  • Remove everything from the grill.
  • Cut the rolls in half. Top with a pineapple slice, ham slices, a second pineapple slice, red onions, and the roll’s top. Enjoy!

Notes

You may substitute canned sliced pineapple with the fresh pineapple. Because they’ll be thicker, you’ll probably only need one per sandwich.

 

Nutrition

 

Calories: 342kcal

Carbohydrates: 36g

Protein: 25g

Fat: 11g

Saturated Fat: 3g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 3g

Cholesterol: 93mg

Sodium: 1640mg

Potassium: 473mg

Fiber: 1g

Sugar: 20g

Vitamin A: 110IU

Vitamin C: 63mg

Calcium: 32mg

Iron: 2mg

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos With this fast and easy marinade, you can make grilled skirt steak tacos that rival those from your favorite taco truck. Raise your hand if you've ever eaten into a taco and found rough, chewy meat. That's a bummer, isn't it? You finish up...

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Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos

With this fast and easy marinade, you can make grilled skirt steak tacos that rival those from your favorite taco truck.

Raise your hand if you’ve ever eaten into a taco and found rough, chewy meat. That’s a bummer, isn’t it? You finish up with a mouthful of meat and nothing but veg on your tortilla.

Skirt steak is inherently more tender, making it an excellent choice for tacos, and marinating the steak for a couple of hours provides a distinct south of the border flavor.

What is skirt steak

Skirt steak is derived from the cow’s plate primal, which runs down the belly. This area may be recognizable to you because that is also where plate short ribs are sliced. It has great marbling, which makes it delicate and tasty.

Most supermarkets just label skirt steak as “skirt steak,” but there are two types: inner skirt and outer skirt. The ones at the grocery store are usually inside skirts. They taste nearly identical, except the outer skirt has a silverskin that must be removed before cooking.

Skirt steak is not sliced like a ribeye or a New York Strip. It’s a long, narrow cut instead. In the packing, it is sometimes folded over or wrapped up.

 

My favorite taco marinade

Although skirt steak is already tender, marinating it makes it even more delicate while imparting a great taste to the flesh.

A little salt and acid are used in all good marinades. This aids in the breakdown of connective tissue in the meat. This marinade contains lime juice and red wine vinegar for acidity. Soy sauce provides the saltiness.

Add a bit of honey to balance out the salt and citrus. Brown sugar might also be used.

Then season to taste. Because it contains garlic, onion, chili’s, and a hint of cumin, my Brisket Rub works well.

 

 

The steak should be marinated for 1-8 hours, according to the recipe. I realize that’s a wide range, but you have a lot of leeway here.

The steak will have absorbed a lot of flavor after 1 hour. The 2-hour mark is the sweet spot for me. However, if you want to marinade this in the morning and prepare it for supper, that is perfectly OK. This marinade is also suitable for chicken and shrimp. If you’re marinating chicken, reduce the duration in the fridge to 1 hour. Only marinade the shrimp for 15-30 minutes. If you marinate it for an extended period of time, the acids will begin to cook the meat and destroy the texture.

How to grill skirt steak

The longest portion of this dish is marinating the meat. The steak cooks in less than ten minutes.

Preheat your grill to medium-high. Grill the steak for 3-4 minutes each side for a precisely medium-rare result. Allow it to ride if you like your steak to be cooked for a longer period of time.

Because this is such a quick cook, I prefer to use a gas grill. While utilizing charcoal would enhance the taste of the meat, I despise lighting a smattering of coals for 10 minutes.

On my gas grill, I used the sear station. It’s ideal for steaks. I set it to medium heat since it gets really hot in the greatest manner possible for steak cooking.

flame kissing steak on grill

 

Along with the steak, I threw in an Anaheim chile, a couple jalapenos, and some sliced red onion.

They were gently seasoned with salt and pepper and tossed in a little oil. They also cook fast. When the steak is finished, it should be nicely browned and ready for your skirt steak tacos.

 

 

How to slice skirt steak

Remember how I described biting into a rough beef taco at the beginning of this post? We fixed that problem by using a nice steak and a marinade, but there’s one more step we need to do.

Make careful to cut the meat against the grain. When you bite into it, each slice will readily split.

 

 

Skirt steak is long and slender, so you would think you should start slicing at the end, but DON’T. The grain flows in the other direction.

Instead, cut the big steak into 3-4-inch pieces. Then, slice it the other way. As a consequence, you get the ideal taco slice.

Keep that grill lit for the tortillas

Toss on your tortillas while the grill is still hot. You may use flour or corn tortillas, and you can make tiny street tacos or larger ones.

Don’t let these pass you by. Tortillas will char in around 15 to 30 seconds. Some tortillas may have been damaged as a result of the creation of this post. It might be difficult to cook and take photographs at the same time.:)

 

 

See. It’s far too simple. You’ve got it. Tacos are now available every day of the week.

 

 

See. It’s far too simple. You’ve got it. Tacos are now available every day of the week.

 

grilled skirt steak tacos on black background

 

Grilled Skirt Steak Tacos

With this fast and easy marinade, you can make grilled skirt steak tacos that rival those from your favorite taco truck.

Prep Time 2 hours 5 minutes

Cook Time 10 minutes

Servings 8 tacos

Ingredients

  • 1 lb skirt steak
  • 2 cloves cloves garlic minced
  • 1/2 cup soy sauce
  • 1/4 cup red wine vinegar
  • juice of 2 limes
  • 2 tsp honey
  • 1 tsp Christie Vanover’s Brisket Rub
  • 8 small flour tortillas

Instructions

  • Mix all of the ingredients in a zip-top bag and marinate in the refrigerator for 1-8 hours.
  • Heat the grill to medium-high heat. Remove the meat from the marinade. Grill for 3 minutes per side.
  • Remove from the grill, and let rest for 10 minutes. Slice the beef against grain.
  • Serve with tortillas and your favorite taco toppings.

Notes

I like marinating the meat for 2 hours. It seems to be the sweet spot for me. But you can throw it on the grill sooner or later, depending on your schedule.

 

Nutrition

Calories: 194kcal

Carbohydrates: 18g

Protein: 16g

Fat: 6g

Saturated Fat: 2g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 3g

Trans Fat: 1g

Cholesterol: 36mg

Sodium: 1054mg

Potassium: 251mg

Fiber: 1g

Sugar: 3g

Vitamin A: 11IU

Vitamin C: 1mg

Calcium: 43mg

Iron: 2mg

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos With this fast and easy marinade, you can make grilled skirt steak tacos that rival those from your favorite taco truck. Raise your hand if you've ever eaten into a taco and found rough, chewy meat. That's a bummer, isn't it? You finish up...

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Peachy Baby Back Ribs

Peachy Baby Back Ribs

Peachy Baby Back Ribs Recipe

Peachy Baby Back Ribs

What’s used in this recipe for peachy baby back ribs:

 

Peachy Baby Back Ribs 

 

Description

Smoked Rib Recipe smoked with Peach Wood and glazed with Peach BBQ Sauce

 

Ingredients

  • 2 slabs baby back ribs (Compart Duroc Ribs is what I used)
  • ¼ cup Killer Hogs The BBQ Rub
  • ¼ cup Heath Riles Peach Rub
  • 1 cup Peach Nectar
  • 1 cup water
  • ½ cup Apple Cider Vinegar
  • 1 stick butter
  • ½ cup brown sugar
  • ½ cup Kosmo’s Peach Jalapeño glaze
  • 1 cup Killer Hogs The BBQ Sauce
  • 1 cup Peach Preserves (melted)

Instructions

  1. Prepare smoker for indirect cooking at 275 degrees using peach wood for smoke flavor.
  2. Trim and remove membrane from two racks baby back loin ribs.
  3. Season with The BBQ Rub followed by Peach BBQ Rub.
  4. Let the ribs rest for 30 minutes while the smoker comes up to temperature; then place each slab on the pit.
  5. Combine the peach nectar, water, and apple cider vinegar in a spray bottle and spritz the ribs every 45 minutes.
  6. At the 2 hour mark remove the ribs from the pit and wrap in aluminum foil. For the wrap add 1/4 cup light brown sugar, 1/4 cup Kosmo’s peach/jalapeño rib glaze and 1/2 stick of butter cut into pats. Place the ribs meat side down back on the pit.
  7. Continue to cook for 1 to 1 1/2 hours or until the internal temperature reaches 202-204 degrees in between the bones.
  8. Carefully remove the ribs from the foil wrap and place back on the cooking grate. Glaze the ribs with a mixture of The Bbq Sauce and Peach preserves. (Warm the preserves in the microwave before mixing with the bbq sauce)
  9. Let the ribs glaze for 15-20 minutes or until the sauce sets.
  10. Remove from the pit and serve.

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Smoked Bottom Round Roast

Smoked Bottom Round Roast

Smoked bottom round roast cooked low and slow over oak wood for the perfect plate of barbecue beef. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut can feed a crowd! Learn how to smoke bottom round with our easy smoking recipe.

Today we’re looking at bottom round basics from dry brining to seasoning, and how to smoke it for the perfect plate of tender sliced roast beef.

Just like smoked top round, beef bottom round roast is best served sliced. This makes it great either for sandwiches or paired with other beautiful smoked side dishes.

What is beef bottom round roast?

Bottom round is derived from the cow’s hind leg and rump, often known as the round. There are several cuts found here, including top round, bottom round, and eye round.

Because the leg is a well-exercised part of the cow, the bottom round has a low fat content and marbling. This makes it lean, and prone to turning dry or tough. As a result, slow ‘moist’ heat methods, such as sous vide or slow cooking, are commonly used to prepare it. However, with a good salt dry brine, we can cook it efficiently on the smoker.

Bottom round is typically served in thin slices and can be dried or smoked to form jerky, or just eaten alone or in a BBQ sandwich.

Bottom round vs. top round roast

Beef top and bottom roast are often confused, but there are distinct differences between the two. While both cuts are best slow-cooked in moist environments, they do still need to be treated in slightly different ways.

Top round is a beef roast cut from the inside of the round, or the rear leg of cattle, while bottom round is cut from the outside of the round. So why the names? The round primal “is placed on the butcher’s block with the outside on the bottom and the inside on the top, so these cuts became known as bottom and top round.”

A major difference is that top round is more tender than bottom round. Bottom is a more well-worked muscle, making it leaner and lower in fat content. It has a more authentically ‘beefy’ taste because it comes from a primal cut closer to the animal’s muscle.

While top is usually bought whole or halved, bottom is comprised of three sections: The eye, the flat, and the heel. For this recipe, we’ll be using a whole bottom roast.

barbecue smoked beef bottom round roast recipe

Where to buy bottom round roast

Bottom roasts are not as common at grocery stores and butcher shops because they’re harder to sell than other cuts. That being said, it is possible to find them at some locations.

The best way to buy bottom round roasts, or any other cut of beef, is by ordering directly from the butcher shop. However, if you’re unable to get there in person and are purchasing a roast online, make sure that the vendor ships overnight so that your meat arrives fresh.

Best wood

The best wood for smoking beef bottom round roast is oak. Breaking the wood into thin pieces, or chips is better for smoking than chunks because it burns more evenly.

barbecue smoked beef bottom round roast recipe

Dry brine

To offset the lean build of bottom round, we’ll use a salt dry brine to help keep the beef moist and tender. It should also help to enhance the natural flavors found in the meat cut.

For a good dry brine, all we need is half a teaspoon of kosher salt per pound of meat. For this recipe we’re using a 3-pound bottom round, so will use 1 ½ teaspoons of salt. Simply apply an evening coating of salt over the beef, before leaving it in the refrigerator overnight or for a minimum of two hours.

Time & temperature

Aim to smoke the round for approximately 30-40 minutes per pound of meat at 225°F (107°C). For our 3-pound beef bottom round, we’ll smoke for 90 to 120 minutes, or until the internal temperature has reached 130°F (55°C) for medium-rare doneness.

barbecue smoked beef bottom round roast recipe

Quick tips

  • Beef should not be cooked past medium doneness to avoid drying out the meat
  • Double wrap your roasts in foil if you want it to be done earlier and are worried about drying out the meat
  • If you’re going to cover with foil, make sure it doesn’t touch the beef when cooking because this can cause steaming and overcooking of the roast
  • Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.

Smoked Beef Bottom Round

Smoked bottom round roast cooked low and slow over oak wood for the perfect plate of barbecue beef. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut can feed a crowd!

Total Time 4 hours 10 minutes
  • 3 lb beef bottom round roast
  • 1 ½ tsp kosher salt
  • yellow mustard

Dry Rub

  • ¾ cup kosher salt
  • ¾ cup black pepper
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp paprika
  • 1 tsp cayenne powder
  • Prepare the roast by evenly coating it in a thin layer of Kosher salt. Leave it to dry brine for 2 hours in the refrigerator.
  • Fire up smoker to 225°F (107°C). Set up for indirect cooking and add wood chips to coals.
  • In a medium-sized bowl, combine the rub ingredients.
  • Coat the beef with a thin layer of yellow mustard. Apply the rub to the beef, covering all sides.
  • Put the beef roast on the smoker racks. Close door or lid, and smoke until the beef’s internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
  • Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes.
  • Slice beef thinly to serve.

 

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos With this fast and easy marinade, you can make grilled skirt steak tacos that rival those from your favorite taco truck. Raise your hand if you've ever eaten into a taco and found rough, chewy meat. That's a bummer, isn't it? You finish up...

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Cajun Ribeye Steak Recipe

Cajun Ribeye Steak Recipe

Cajun Ribeye Steak

 

 

 

Cajun Ribeye Steak Recipe

WHAT IS USED IN THIS CAJUN RIBEYE STEAK RECIPE:
– King Craw Cajun Seasoning
Tumbleweeds Fire Starter
GrillGrates
GrillGrate Tool 

With this cajun ribeye steak recipe, you may add some cajun flavor to your life!

I take a couple of well-marbled ribeye steaks and sprinkle them with olive oil. Each steak is liberally seasoned with my King Craw cajun spice before resting for 30 minutes to allow the flavors to penetrate the flesh.

 

 

While the steaks rested, I preheated my Weber kettle barbecue with a pair of grill grates for searing. I also prepared a fast “Bayou Butter” to serve on top of these steaks at the conclusion of the cooking process. The butter is made with stone ground mustard, additional King Craw Cajun spice, dried parsley, and a melted stick of butter. When it’s all mixed together, I just wrap it in plastic wrap and place it in the refrigerator to firm up.

 

 

When the grill is ready, both steaks are placed on the hot grill grates. For searing, the surface temperature should be around 550°F. To get excellent grill markings, cook each steak for 90 seconds and then rotate 90°. Cook for a further 90 seconds before flipping each steak. For a flawlessly cooked medium rare ribeye, repeat the cooking process on the back side. If you want your steak a bit more done, increase the cooking time by 30 seconds each time, and it will come out medium. (Please don’t cook a ribeye past medium!)

 

Cajun Ribeye Steak

 

Right before serving, top each steak with a pat of Bayou Butter. As the steak finishes cooking, the butter will melt over it.

 

cajun ribeye steak

 

Remove the steaks from the grill and let them aside for 5 to 7 minutes before serving. Place another piece of butter beneath each steak as it rests to produce a pan-dipping sauce. It’s delicious when the butter melts and combines with the juices from the steaks!

 

cajun ribeye steak

 

 

Cajun Ribeye Steak


 

Description

Cajun Ribeye Steak will put some spice in your life!

 


 

Bayou Butter

  • 1 stick Butter – softened at room temp
  • 1 Tablespoon Creole or Stone Ground Mustard
  • 1 Tablespoon Malcom’s King Craw Cajun Seasoning
  • 1 teaspoon dried Parsley Flakes
  • Combine butter, mustard, Cajun seasoning and parsley in a bowl. Spread onto plastic wrap and form into a log shape wrapping the plastic wrap tight. Store in refrigerator until ready to use.

 

Instructions

 

  1. Drizzle olive oil over the ribeyes.
  2. Season generously with Cajun seasoning and let aside for 30 minutes at room temperature.
  3. Use grill grates to prepare a charcoal grill for searing at 550 degrees.
  4. Place each steak on the grill for 1 minute 30 seconds.
  5. Turn the steak 90 degrees to a different location on the grill and cook for another 90 seconds.
  6. Flip the steaks over and continue the process.
  7. Place a pat of Bayou Butter on each steak for the final 90 seconds after the last 90-degree rotation.
  8. The steaks should be around 125°F internally at this stage. Remove off the grill and set aside for 5-7 minutes before slicing.
 

 

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos

Grilled Skirt Steak Tacos With this fast and easy marinade, you can make grilled skirt steak tacos that rival those from your favorite taco truck. Raise your hand if you've ever eaten into a taco and found rough, chewy meat. That's a bummer, isn't it? You finish up...

Affiliate Disclosure

This site receives commission from vendors, should you click through and purchase from one of the vendors we review products for. Yokuna will never give false favorable reviews in exchange for commissions, as we strive to give honest reviews of every product we research. We promise.

Trustworthy Reviews

In Depth Research

We spend an average of 10 to 20 hours reading reviews from consumers for each kitchen product we review.

Simple & Straight Forward

Each kitchen product reviewed, will have simple pros & cons to save you time in your search.

Contact

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