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Meat Tacos

Recipes

Homestyle Meatloaf Wellington

Ingredients

  • 3lbs Ground Beef

  • ½ cup Red Wine

  • 2 Eggs

  • 2 tsp PS Buried Treasure Seasoning Blend

  • 1 ½ cup Breadcrumbs

  • ½ cup Ketchup

  • ¼ cup Bier Hall Mustard

  • 2 sprigs Fresh Thyme

  • 6 Tbs PT Butcher's Blend

  • 2 Tbs Cooking Oil

  • 1 1/3 sheet Puff Pastry

  • 6 slices of Prosciutto

  • 1 Egg Wash (1 Egg + 1 Egg Yolk)

  • 1 lb Button Mushrooms

  • 1 Shallot

 

Directions
​

  1. Preheat smoker to 225°F

  2. Mix beef, 2 eggs, breadcrumbs, ketchup, mustard & Prime
    Time until tacky

  3. Shape in loaf pan, smoke to 150°F, then rest

  4. Mince mushrooms & shallots. Saute in oil 10-15 mins. until dry

  5. Add wine. thyme, & Buried Treasure; cook until wine evaporates. Remove thyme stems

  6. Preheat oven to 425°F. Roll pastry to fit loaf.

  7. Layer proscuitto on pastry (1/2" border), spread duxelle, place loaf in center

  8. Beat egg + yolk. Brush edges, wrap loaf, seal well

  9. Add lattice with extra pastry (optional). Brush whole wellington, season with PT

  10. Place on parchment-lined tray. Bake 20-30 min until golden

  11. Rest 10 min before slicing. Serve & enjoy!

Tri-Tip Tacos

Ingredients
​

  • 2 lb Tri-Tip

  • 5 Tablespoons of El Dinero Taco
    Seasoning

  • Corn Tortillas (8 count)

  • ½ cup of Diced Onions

  • ¼ cup of Diced Cilantro

  • ¼ cup of Avocado Tomatillo
    Salsa

 

Directions
​

  1. Preheat grill to 350 degrees, set up for indirect grilling

  2. Season with El Dinero seasoning

  3. Allow the meat to rest at room temp for 20 minutes to adhere the meat

  4. Grill for 25-40 minutes until internal temperature of the meat reaches 125 degrees

  5. Pull and rest for 15 minutes before slicing

  6. Heat tortillas and build tacos

  7. Lay down a few slices of meat and top tacos with diced onion, cilantro, and a drizzle of Avocado Tomatillo Salsa

Bourbon Orange Pork Chops

Ingredients

​

  • 2lbs of Bone-In lowa Cut
    Premium Pork Chops

  • 4 Tablespoons of On The Rocks
    Steak Seasoning

  • 12 oz of Orange Juice (no pulp)

  • 3 Tablespoons of Honey

  • ½ cup of Bourbon

  • ½ cup of Butter

​

Directions

​

  1. Pat pork chops dry and season generously with On The Rocks Steak Seasoning

  2. Heat grill to high and sear chops 1-2 minutes per side

  3. Remove from heat

  4. In a large skillet, bring orange juice to a simmer, then add chops, honey, and half the bourbon

  5. Simmer 5-7 minutes per side

  6. When chops reach 150°F internally, remove and let rest

  7. Simmer pan sauce, add remaining bourbon and cook off alcohol

  8. Remove from heat, stir in butter until melted

  9. Plate chops, drizzle with sauce, and enjoy!

Ham Balls

Ingredients

​

  • 4 Ibs. Ham Loaf

  • ½ Cup of Graham Crackers (may substitute Club Crackers)

  • ½ cup of Buttermilk (may substitute milk)

  • 2 Tablespoons Brown Sugar

  • ½ Cup of Member's cut Apricot Preserves Member's cut Sweet & Smokey BBQ sauce

​

Directions

​

  1. Preheat oven to 350 degrees

  2. Mix all ingredients except BBQ sauce together and roll into small balls

  3. Spray baking dish or muffin pan to prevent sticking and place balls into oven for 45 minutes Pull out of oven and brush BBQ sauce on balls and put back into the oven for 15 minutes

  4. Take out of oven and enjoy!

  5. (For extra flavor put pineapple rings underneath balls before baking!)

Notorious P.I.G. Burnt Ends

Ingredients

​

  • 3 lbs of Pork Belly

  • 3 Tablespoons of Bier Hall Mustard

  • 3/4 Cup of Notorious P.I.G. Pulled Pork Rub

  • 4 Tablespoons of Butter

  • 3/4 Cup of Notorious P.I.G. BBQ Sauce

​

Directions

 

  1. Set smoker to 250 Degrees

  2. Cut pork belly in 3'' cubes and coat with Bier Hall Mustard​

  3. Season generously with Notorious P.I.G. Rub

  4. Place on a wire rack in smoker for 3 hours

  5. Transfer pork belly to foil-lined or disposable pan

  6. Add butter and Notorious P.I.G. BBQ Sauce; Cover with foil

  7. Smoke 1 - 1 1/2 hours, until meat hits 200 degrees

  8. Remove and stir sauce until smooth

  9. Rest for 15 minutes

  10. Serve and enjoy!

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