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Eat Me!! With Revenge of the Birds: Beef Sandwiches

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Risky gives you the business on some killer braised beef.

Las Vegas Food & Wine Festival Photo by Bryan Steffy/Getty Images for Barcelona Enterprises

Hello Bird Gang!

So who will advance to the next round? I for one will be cheering for anyone not named the Steelers, Cowboys, Patriots and specially the Seahawks. Cue the "Underdog" theme song!

The Divisional playoffs make it tough to do regional theme grilling, so we are just going to grill meat and divide that!

The Players

2 large (2-3lb) Beef chuck roasts

1 small yellow onion sliced

1/2 bottle Beer

8-12 sandwich rolls or buns

Pre-game rub down

2 tbsp Salt

2 tbsp Garlic Powder

2 tbsp Onion Powder

2 tbsp Chili Powder

2 tbsp Black Pepper

1 tsp Ground Parsley

1 tsp Ground Oregano

Combine the above ingredients and mix well

Pre- Game

Season all sides of the roast with the rub and massage it in to make sure it sticks.

Put the roast in a large Ziploc bag and refrigerate for 2-4 hours.

Start your fire and prepare for indirect cooking at medium-high heat (350-375º). Make sure you have plenty of propane if using the gas grill!

If using a charcoal grill add soaked wood chunks or chips about 10 min. before cooking. If using a gas grill, use a smoker box or make a smoker pouch out of foil and punch a few holes in it.

Cook the roast indirectly for about an hour. Flip the meat (add more wood chips) and continue cooking another hour or until internal temperature reaches 170-180º. (Use a good oven thermometer preferably a probe type, do not rely on the thermometer built-in to the grill).

The Game Plan

Put the roast in a shallow roasting pan, add the beer and place the sliced onion on the meat and cover with foil and seal the edges tight. Return to the grill. (time to make the sauce) and continue cooking the meat indirectly until you reach an internal temp of 200º.

Remove the roast from the grill and let it rest for 15-20 minutes.

Remove the foil and be careful of the steam.

Using 2 forks, pull the beef into strands with forks mixing in the cooked onion strands and serve on sandwich rolls or buns.

Red Zone Sauce

1/4 cup chopped sweet onion

2 garlic cloves, minced

3 habanero peppers, seeded and minced

1 tbsp olive oil

1 (16-oz.) bottle ketchup

1/2 cup firmly packed dark brown sugar

1/2 cup apple cider vinegar

1/4 cup apple juice

1/4 cup honey

1 tbsp Worcestershire sauce

1 tsp coarse salt

1 tsp ground black pepper

Personal Foul

2 # pinto beans

½ # sliced bacon cut in 1" pieces

½ cup diced onion

1 minced garlic clove

1 tsp chili powder

½ tsp cumin

½ tsp cayenne pepper

½ tsp hot pepper sauce

½ tsp black pepper

1 tbsp Worchester sauce

Wash and pick over the beans, removing wrinkled or shrunken beans, small rocks…

Cover the beans with plenty of water and boil for 2-4 minutes. Turn off the heat, cover tightly, and let sit for 1 hour. Then drain.

Combine the beans, bacon, garlic, onion, chili powder, cumin, cayenne and pepper sauce, ground pepper, and Worcestershire sauce in a large heavy saucepan or pot. Add water to cover the beans about 2". (add a ½ bottle of beer if you like, to make the beans happy)

Bring to a boil, then reduce the heat to maintain a low simmer. Cook slowly, covered, stirring the beans from the bottom to the top, occasionally adding a little more water if they start looking dry.

Cook for at least 2 hours or until the beans are soft (not mushy).

Add salt and pepper to taste

Grab a beer, Enjoy the games, Let's Eat and

GO CARDS!!