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Birria Quesadillas

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Birria Quesadillas

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Beef, birria, consome, quesadilla
Cook Time 8 hours
Servings 8

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro chopped

Instructions

  • Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.
  • Lower the grill or smoker temperature to 250 degrees F.
  • Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.
  • Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth. Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.
  • Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Picanha Steak Burger

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Picanha Steak Burger

Picanha Steak Burger

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Sandwich
Keyword Beef, Burger, Piedmontese, Steak
Cook Time 2 hours
Servings 4

Ingredients

For the picanha steak

  • 1 1/2 pound picanha steak we got ours from Certified Piedmontese
  • Salt Pepper + Three Chiles spice blend

For the chimmichuri sauce

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • Kosher salt for seasoning
  • 1/2 cup olive oil

For the burgers

  • 2 pounds ground beef
  • Kosher salt for seasoning
  • 8 ounces thick sliced provolone cheese
  • 4 burger buns
  • Lettuce of your choice

Instructions

  • Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with Salt Pepper + Three Chile. Set the steak aside at room temperature for 1 hour
  • Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF.
  • While the steak cooks make the chimichurri by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Shape the burger meat into four 1/2 pound patties, squaring up the sides and making a shallow indent in one side. Season generously with kosher salt.
  • Remove the picanha steak from the grill to a baking sheet to rest. While it rests grill the burgers. Crank the heat on the grill to medium high and. Grill the burgers over direct heat for about 12 minutes total, flipping every 3 to 4 minutes. 
  • Once again crank up the heat on the grill, aiming for about 500 degrees F. Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
  • While the steak rests, heat two cast iron skillet on the still hot grill and add the cheese slices to melt and crisp, this takes about 3 minutes.
  • Finally toast the buns and build the burger. Slice the steak and build the burgers – lettuce, burger patty, cheese skirt, steak slices, chimichurri. 
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Lemonade Brined BBQ Chicken Lollipops

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Lemonade BBQ Drum Sticks

Sparkling Ice Lemonade Brined BBQ Chicken Lollipops

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Meal Prep, Tailgate
Keyword chicken drumsticks, grilled chicken, Poultry, Walmart
Cook Time 35 minutes
Servings 5

Ingredients

  • 2 12 ounce bottles Sparkling Ice Lemonade
  • Kosher salt for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil we're using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Instructions

  • Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.
  • French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.
  • Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.
  • Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.
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Jersey Mike’s Inspired Chicken Parmesan Sub

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Jersey Mike's Chicken Parm

Jersey Mike’s Inspired Chicken Parmesan Sub

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Chicken, chicken breast, Copycat, Poultry, red sauce, sub sandwich
Cook Time 25 minutes
Servings 2

Ingredients

  • 2 chicken breasts about 1 pound total
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 cup seasoned bread crumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup oil for frying
  • 2 12-inch sub rolls, preferably from Jersey Mike's
  • 4 ounces provolone cheese slices
  • 1 cup of your favorite red sauce
  • 1 cup grated mozzarella

Instructions

  • Slice the chicken breast through their width to make them thinner: place a hand on top of the breast and work the knife horizontally  from the thickest to the thinnest part of each breast.  Then use a meat mallet to pound the breasts even thinner. Season the chicken on all sides with kosher salt and black pepper.
  • Prepare a breading set up: season the flour in a medium bowl, whisk together the eggs in another bowl and season with more salt, combine the breadcrumbs with the parmesan. Coat each breast  in flour, then the egg mixture, and finally the bread crumbs. Rest the breast while you prepare the oil.
  • Heat the oil in a large skillet over medium high heat until it shimmies. Add 2 breasts at a time to the hot oil and cook for 4 to 5 minutes per side until golden brown. Set aside the cool while you fry the remaining two breasts. Finally, slice the chicken pieces in thin strips
  • Heat an oven to 400 degrees F. Slice the sub rolls in half horizontally. Line each roll with 4 slices of provolone. Add a spoonful of red sauce atop the provolone, Add chicken to each sandwich, top with another spoonful of red sauce and finally mozzarella cheese. Bake the sandwiches for about 8 minutes in the hot oven.
  • Now wrap the hot sandwiches in parchment paper and then cut in half across the length. Wrap the sandwich in foil and allow the sandwich to steam for 5 minutes before devouring. Take that Mikey!!
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Gringo Taco

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Gringo Taco

Gringo Taco

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, Cheese, Ground beef, Piedmontese, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro optional garnish
  • Crema optional for garnish
  • Hot sauce optional for garnish

Instructions

  • Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.
  • Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.
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Fast and Hot Baby Back Ribs

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Fast and Hot Baby Back Ribs with Smoky Chipotle BBQ Sauce

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep
Keyword Ninja, Pork, Pork Ribs, Spiceology

Ingredients

  • 2 racks baby back ribs about 4 pounds total
  • 3 tablespoons Salt Pepper + Three Chiles our spice blend from Spiceology
  • 3 tablespoons Worcestershire
  • 1 1/2 cups ketchup
  • 1 tablespoon Worcestershire
  • 1/4 cup light brown sugar
  • 1/2 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 chipolte pepper + 1 tablespoon adobo sauce
  • 1 large orange zested and juiced

Instructions

  • Prep the ribs for grilling by removing the touch membrane on the rib side of each rack. Wiggle a finger under the membrane in the middle of each and then pull up for easy remove. Cut each rack in half. Season the ribs on all sides with the Salt Pepper + Three Chiles seasoning and add a few dashes of Worcestershire to each rack. Wrap each rack in foil, meaty side down so they can cook in their own juices.
  • Heat your grill to 300 degrees F, we’re using the Ninja Woodfire Outdoor Grill. Place the rib packs on the grill and cook for 2 to 21/2 hours until the ribs reach 200 degrees F. Remove from the grill and cool for 10 minutes.
  • While the ribs cool, combine the sauce ingredients in a pot. Use an immersion blender to combine the ingredients. We like the Ninja Foodi Power Mixer for easy clean up. Bring the sauce to a simmer and cooke for about 8 minutes until thickened.
  • Cut the ribs in to 2 bone pieces. Heat the grill to high and if you’re using the Ninja Woodfire Outdoor Grill you can add smoke too. Cook for 3 to 4 minutes on each side, basting with sauce until the ribs are glossy and gorgeous, like Mark’s head.

Video

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Lemon Thyme Whole Roasted Chicken

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Lemon Thyme Whole Roasted Chicken

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep
Keyword Chicken, Poultry, Spiceology
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 to 5 pound broiler/fryer chicken, air chilled
  • 8 to 12 teaspoons Lemon Thyme Juicy Bird Brine Blend our brine blend with Spiceology
  • 2 large lemons halved
  • 1 punch fresh parsley for garnishing

Instructions

  • At least a day before roasting, remove the neck from the chicken and pat dry with paper towels. Season inside and out with Lemon Thyme Juicy Bird Brine Blend. Refrigerate uncovered for at least 24 hours. Use butchers twine to tie the chicken’s drumsticks together.
  • Heat a gas or charcoal grill for medium indirect heat (about 375 degrees F). Roast the chicken for 45 minutes to 1 hour or until the chicken reaches about 160 degrees F. Rest the bird for 10 to 15 minutes or until it reaches 165 degrees F. While the chicken roasts, char the lemons over direct heat for 3 to 5 minutes.
  • Serve the chicken with the lemons for squeezing.

Video