Recipes

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  INGREDIENTS

1 (2 1/2 LB) BEEF CHUCK ROAST ROAST

2 TSP SALT

2 TSP BLACK PEPPER

2 TSP GARLIC POWDER

2 TSP PAPRIKA

1 TSP ONION POWDER

1 TSP ROSEMARY

1 TSP CAYENNE PEPPER

MOP SAUCE

1/3 CUP RED WINE VINEGAR

1/3 CUP VEGETABLE OIL

4 CLOVES GARLIC, CRUSHED

1/2 TSP DIJON MUSTARD

 PREPARATION 

Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.

Place chuck roast in a baking dish and coat beef on all sides with the spice mixture. Cover the dish with plastic wrap and refrigerate for 1-4 hours.

Combine red wine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Remove the chuck roast from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.

Cook meat for 5 minutes, flip and baste. Repeat the flip and baste process every 5 minutes for 30-40 minutes total or until the internal temperature reaches 130℉.

Let rest 5-10 minutes before slicing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

**(adapted from Traeger Grills™ tri-tip Santa Maria recipe)

INGREDIENTS

2 LB GROUND BEEF

1/4 LB GROUND SAUSAGE

1 CUP BREADCRUMBS

1 CUP MILK

2 TBSP ONION, CHOPPED

1/2 TSP GROUND SAGE

2 TSP SALT

2 EGGS, BEATEN

GLAZE

1 CUP BBQ SAUCE OF YOUR CHOICE 

1/2 CUP APPLE JUICE

 
PREPARATION

When ready to cook, set the temperature to 225℉ and preheat, lid closed for 15 minutes. 

Combine breadcrumbs, milk, onion, sage, and salt. Add beaten eggs. Add both ground beef and ground sausage and mix well.

Form mixture into a loaf, packing tightly. Place meatloaf directly on grill grate, and cook for 2 hours, or until it reaches an internal temperature of 160℉.

For the Glaze: Combine BBQ sause with the apple juice. Glaze meatloaf during the last 20 minutes of cooking.

Let meatloaf rest 5-10 minutes before slicing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

INGREDIENTS

4 POUNDS BEEF SHORT RIBS

1 TEASPOON SALT

1 TEASPOON BLACK PEPPER

3 CUPS BEEF BROTH

1/4 CUP WORCESTERSHIRE SAUSE

1 TEASPOON GARLIC POWDER

1 TEASPOON ONION POWDER

1 SPRIG FRESH ROSEMARY

PREPARATION

· Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side. 

· Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.

· Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender. 

**(adapted from the Stay at Home Chef®)

Winner-Winner! Forget the chicken dinner!

Break your habit of serving the same old burger at home. Try this recipe for our RELISH BURGER by pairing our Funks Grove ground beef with zucchini or squash relish.  Bet you will relish the results. 😊 

1. On the bottom bun spread mayonnaise or Miracle Whip – your choice.

2. On the top bun spread ketchup and/or mustard.

3. Next spoon on and spread a layer of zucchini or yellow squash relish.  (Find HOMEMADE if possible)

4. Place a thin or thick slice of tomato on top.

5. BURGER TIME! Place a hot ground beef patty on top of the tomato. (We like to make 1/3 Lb. patties and cook them on the smoker, but ¼ Lb. patties & cooking on a grill or in a skillet all work fine too)

6. Cheese slice optional – we go with Provolone or sometimes none- at- all!

7. On top of the meat, place either a fresh slice of onion or better yet, pile on a sliced onion that’s been sautéed in a skillet in olive oil and be sure to add a capful of whiskey just before done.

(Yep! Onion caramelized with whiskey is Unbelievably Good! If you’ve never tried it, you’re missing out.)

8. Put the already prepped top bun on and press down. Voila! 

This sweeter style burger is delicious for a weekend lunch served with a spicy Bloody Mary.