Category Archives: Meat Dishes

RV22001 – Voodoo Blackened Steak Tips – Orchard Street Chop Shop!

Voodoo Blackened Steak Tips – Orchard Street Chop Shop in Dover, NH

Monday’s Menu!
Dry Aged Beef!!!!
This is a review of one of my favorite places to go to eat on the planet! I never eat out unless I know the place can make something better than I can… Chris Kozlowski (Koz), is so much better at this than I am it is almost sad! He takes dry aged tenderloin and cuts it into steak tips! He then lays this with sweet soft peppers on a bed of beans and rice (to die for), then smothers it in a sauce that will make you cry it is so good! He even walks us through how to make it!

I truly have a love affair with this dish and my bride and I go there for this dish multiple times per year. We actually go there no matter what on every wedding anniversary just for the Voodoo Blackened Steak Tips! (Which, incidentally, were named after the lager he uses in the sauce and not because the tips are cooked to be blackened)

Homemade Worcestershire sauce is added… and to be honest, I have had a ton of rice and beans in my life… Koz’s are second to none. You find everything in them from pork and sausage, to veggies of every kind. I cannot emphasize enough how much you need to try these! Now at $18 per plate… still the best bargain out there. You will rarely see me in a restaurant, and if you do… it is VERY rare you will see me there more than once. Except this place! Fantastic building, great martini bar, friendly staff, and Koz still comes out and walks around to tables to ensure you are enjoying your food!

Beautiful food that is absolutely DELICIOUS! The cooler he dry ages in is right at the front door! Cigar bar, pool table, Elegant fine dining downstairs, and a less formal (but no less tasty) dining area upstairs named “Top of the Chop”. If you drive within a hundred miles of this place, take the detour and check them out… so worth it! (You’re Welcome!) Enjoy!

Orchard Street Chop Shop
“Top of the Chop”
1 Orchard St
Dover, NH 03820

Phone: (603) 749-0006

website: www.orchardstreetchopshop.com

Stop by and tell him I sent you! You will love it!!!

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EP12002 – Hand Pulled BBQ Pork!

Hand Pulled BBQ Pork!

Monday’s Menu!
If you were to ask anyone we know what my signature dish is, they would tell you it’s my pulled pork (hand pulled). I have donated this to fund raisers and to my son’s schools for harvest festivals alike. We even auctioned it off for his schools and the school received over $400 for it!This is a process that can take anywhere from 2 to 7 days. This all depends on how long you have to cook it.

By hand pulling it (the only way in my opinion to do this correctly) you ensure that there will be no connective tissue in your sandwiches. There is usually collagen left in the foil packs that can be added back in after you pull it (this is what makes ribs and pulled pork finger lickin’!). This is my way of doing this, and most people have their own.

I also use a propane smoker as it allows me to set a perfect temperature without having to sit over it all day for 3-4 days. Some people swear by regular wood/lump smokers. I cannot argue with that, but what I can say is that I know that theirs will not taste any better. So it’s personal choice here. What works for you?

I have been doing pulled pork for decades. I have perfected my recipe and technique… however, as you will see in this show, I am always trying new things to tweak it as well. This is Zen for me. I enjoy doing pulled pork more than any other dish. Get ready for some awesome BBQ! Enjoy!

Ingredients:
2-12 Pork Butts (Upper and lower)
Red Rub
2-3 Beers (homebrew) or Apple Juice/Cider
1 Bag Hickory Wood Chips
1/2 bag Apple or Cherry Wood Chips
1 Apple (optional)
1-6 Quarts Homemade BBQ sauce (see episode EP11005)

Equipment:
Aluminum Pans
Aluminum Foil (Heavy Duty)
Runner Gloves
Pan or Bowl (for soaking wood chips)
Ruined pair of potholders or High temp gloves
Smoker
Fridge space
Vacuum Sealer with bags

Instructions:
Watch the video silly!

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EP12001 – Butchering Your Own Meat!

Butchering Your Own Meat!

Monday’s Menu!
I have always found that it saves a lot of money by butchering my own meat. This is, within reason, of course. In this episode I butcher a steak cap for chili meat and or steak tips, and my own steaks. The great thing about this? Portion control. You can make these steaks as big or small as you like!

I also shave and butcher a roast, and butcher a pork loin for chops and roasts (or boneless ribs if you like!).

This is a lot simpler than people think! Plus, over the course of a year, can save you lots of money! I hope that this shows you that if someone like me can do this… you certainly can as well! Enjoy!

Ingredients:
Steak Cap (top or bottom)
Full Pork Loin
One Eye Round ORast

Equipment:
Cutting board
Sharp knife
Vacuum Sealer with Bags

Instructions:
Watch the video silly!

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EP11014 – Gord’s International Hot Wings!

Gord’s International Hot Wings!

Monday’s Menu!
My friend Gord, from the Great White North, has been my wing buddy for over a decade. If you do not have a wing buddy, I feel sorry for you! We exchange recipes and make improvements on each others recipes, as well as getting together and making mountains of wings.

Gord has taken a very simple recipe of mine, and turned it into something wonderful! I now use his recipe instead of mine for these Dat’l wings! These turn out to be medium hot (compared to his Napalm wing recipe!…lol), but can easily be made as hot as you like them.

This is a sweet/hot wing recipe and makes a GREAT compliment to have WITH the wings I have shown you how to make in an earlier show. In fact, we always make them together, usually along with 2 other kinds and gorge for several days! If you have an afternoon, I cannot recommend this enough, way WAY worth the time and effort! In fact, we make a double batch usually so that I can jar and store a bunch of this for later use! Enjoy!

Ingredients:
2 Habaneros
1 Sweet White Onion (Large)
1 Vidalia Onion (Large)
1 1/2 Cup Port (Something you would drink)
3/4 cup Balsamic Vinegar
1/2 Cup Red Wine Vinegar
1 Cup Water
1/2 Cup Brown Sugar
14 ounces Dat’l Do It Sauce
several drops Habanero Extract
1 drop 357 Mad Dog Sauce
2 ounces Jalapeno Tabasco
Fried wings

Equipment:
Cutting board
Measuring cups (2 cup Pyrex)
Blender
Sharp knife
Large sauce pan
Laser Thermometer
Aluminum foil
Sheet pan (s)
Brush for painting wings
Bowl for dipping wings
Wisk
Silicon Scrapper

Instructions:
Watch the video silly!

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EP11012 – Homemade Beef and Bean Chili

Homemade Beef and Bean Chili

Monday’s Menu!
This is my Beef & Bean Chili recipe that has taken me years to get where I want it. When I make this for me I make it a lot hotter than this… which is easily done by just doubling or tripling the hot sauces/extracts I add, as well as doubling the jalapenos. This recipe makes a lot and that is what makes this a good side for gatherings! A little fresh red onion and Mexican cheese, and you have a great side to ribs or pulled pork!

Make no mistake, this recipe will take you some time! This is an all day prep & cook. You can really tell it is food of love when you taste it. So many layers, and a great fresh tastes melded together. Fresh peppers mixed with hot extracts and fresh vegetables, layered with savory, hot, & hotter! That fresh red onion crunch and the soft tenderness of the beef… this is so good!

Storage can be in gallon zip locks flattened with the air removed. they stack in the freezer if done right, and this comes out fine after being frozen!

Do this once my way, then make it your own! Take the time and do it the long way, and see for yourself the difference between throwing a meal together, and the tastes, flavors, and layers that is food of love!

Ingredients:
4-5 lbs of lean beef cut into 1/2 – 1 inch cubes
3lbs of light red kidney beans (approx – can be a bit more or less depending on can volume)
3lbs dark red kidney beans (approx – can be a bit more or less depending on can volume)
1 28oz can tomato sauce
1 28oz can tomato puree
1 18oz can tomato paste (I recommend Contadina if you can find it)
Bacon fat
2 large onions
2 large bell peppers
8 fresh jalapenos – 2 whole, 2 cut and added to slurry, 4 diced
1 Whole clove of garlic minced
2 Cups of Merlot (or your favorite red wine)
16-20 oz beer (homebrew preferred)
2 big Bay leaves
2-3 jalapenos in Adobo sauce (La Costena is what I use)
3 Tbls of organic Chili powder
1 tsp Cumin
1/2 cup packed dark brown sugar
3-6 drops Mad Dog Revenge Habanero chili extract
4-5 drops Arizona Gunslinger Habanero pepper sauce
3-4 drops Mad Dog 357
2 Tbls Paprika
1 heaping tsp Cayenne pepper
Black pepper (approx 2 Tbl)
White Pepper (approx 2-3 Tbls)
Juice from 1/2 lime
1 Tbl Bourbon (get the good stuff)
Kosher salt & pepper for seasoning veggies
1 fresh red onion (dice as needed)
Mexican cheese

Equipment:
Stock pot with lid
Food processor
Sharp knife
Cutting board
Slotted spoon
Strainer/Colander
Can opener
Measuring cups & spoons
Wisk
Big bowl

Instructions:
Watch the video silly!

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EP11010 – The Perfect Roast!

The Perfect Roast!

Monday’s Menu!
Whenever I have people over & serve roast; I always get asked how I form a nice crust on the outside & have a perfectly rare inside. This is all about timing and temperature! There is nothing like a spiced hard crust, while locking in all the juices and having a perfectly rare roast. I probably cook 2-3 of these per week… especially if I am on a diet. It is lean, there are few calories, and it is a whole food.

The problem with most roasts is that they get obliterated during the cooking process in an attempt to make sure they are cooked through. Most people treat their roasts like they treat their hamburger, yet they are two very different cuts. Roast are processed FAR less than burger, and hence pose far less danger if cooked a bit on the rare side. Don’t torture your family with a dry, tough, mealy roast. Serve them something juicy and done perfectly!

My son hates all food that isn’t processed! But even he eats my roasts! It’s easy, quick, & inexpensive. It will also get your children to love roast night!

REMEMBER, about 12 minutes for a smaller one & 16-18 for a larger one. Play with the times to get it right where you like it (+/- a minute at a time!)
Enjoy!

Ingredients:
Eye of Round Beef Roast (Angus Eye Round)
Garlic Powder
Coarsely Ground Black Pepper
Onion Powder/Salt

Equipment:
Cutting Board
Very Sharp Knife
9X9 Cooking Dish (Pyrex)

Instructions:
Watch the video silly!

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EP11004 – Smoked Ribs with Homemade BBQ Sauce!

PART 1:

PART 2:

“Monday’s Menu!” Smoked Ribs with Homemade BBQ Sauce!
This is my favorite meal from my smoker. The prep time for the meat, & smoker
does take a small amount of effort, but the results are wonderful!
Food of love always does, and I so enjoy food of love!

I bought a new smoker that got here just in time to do this episode.
In fact, this show was the first time I used this smoker.
This is my new 44″ Smoke Hollow dual burner smoker (that actually stands 64″ high!)
This is a great smoker, I like it even more than my Big Block that got destroyed.
Enjoy this!

Here is what you need for this recipe!

Smoked Ribs:

Ingredients:
3 full racks St Louis cut ribs
Your Favorite Red Rub/Pork Rub
Homemade BBQ Sauce (Or store bought…if you HAVE TO)
Beer (Prefer home brew)
1 bag Hickory Chips

Equipment:
Smoker
2 Aluminum Trays
Plastic Wrap
Bowl or pot to soak chips
Aluminum foil
Tongs
Turkey baster
Basting brush
Cookie Sheet
Bowl
Sharp knife

(Optional vacuum sealer)

Instructions:
Watch the video silly!


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EP11003 – Hot Wings & Sauce!

PART 1:

PART 2:

“Monday’s Menu!” Hot Wings & Hot Wing Sauce!
Here is a great recipe that I, in part, stole from a friends several years ago!
I have changed it some, but not a whole lot. With a little time, & effort,
This is the best wing recipe I have found. I have been doing hot wings for
about 25 years… so that says something!

I had a lot fun doing this, but I will warn you…
Due to using all hot sauces, then adding Habenero extract….
It is VERY easy to make this too hot! So please be careful. Start
with my recipe, then add more drops if you feel you need them!
Here is what you need for this recipe!

Hot Wings & The Sauce:

Ingredients:
Chicken Wings (cut at the joints)
Arizona Gunslinger Red Jalapeno Sauce
Arizona Gunslinger Honey Mustard Sauce
REAL Maple Syrup
Minute Tapioca
Dark Brown Maple Syrup
Flour
Lime Juice

Equipment:
2 Bowls
Wisk
Deep Fryer
Food Scale
2 sets Tongs (Thongs are optional)
Cookie Sheets/pans
A couple of paper plates!

Instructions:
Watch the video silly!


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EP11002 – Jalapeno & Onion Stuffed Pork Loin Chops

PART 1:

PART 2:

“Monday’s Menu!” Jalapeno & Onion Stuffed Pork Loin Chops
Another simple recipe for your left over Jalapeno peppers!
YouTube has a 15min limit put on me (as mentioned in the preview)
so I had to split this up into two parts. I do also have it
encoded as one part, so when the ban is lifted, I will upload that
as well!

I had fun doing this, and this is actually the last episode that I
had a cameraman for. (so sad) So get ready for far more mistakes
after this episode! (It always helps to have something to look
forward to!…lol)
Here is what you need for this recipe!

Jalapeno & Onion Stuffed Pork Loin Chops:

Ingredients:
4 One inch cut pork loin chops
2-3 FRESH jalapeno peppers
1 Medium Sized Onion
Small amount of Thyme Rub/Your favorite rub (future episode)
Salt, Pepper, Garlic powder
Handful of Shredded Cheese (With Ceddar)
Olive Oil

Equipment:
Knife
Cast Iron Skillet
Instant Read Thermometer
Tongs (Thongs are optional)
A couple of paper plates!

Instructions:
Watch the video silly!


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