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Derek Wolf

@overthefirecooking • 1,100,000 subscribers

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Dirty Steak Tacos Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 15 minutes Steak: 1 Whole Skirt Steak 2 tbsp Cowboy Butter Rub 1 tbsp Canola Oil Guacamole: 5-6 Ripe Avocados, removed from shell ½ cup Red Onions, finely diced ½ cup Chopped Cilantro 3-4 medium Limes, juiced Kosher Salt to taste Chipotle Sauce: ½ cup Sour Cream ½ cup Mayonnaise 4 oz Chipotle in Adobo 2 tbsp Lime Juice Tacos: 10-12 Corn Tortillas Chopped Cilantro, garnish Chopped Red Onion, garnish Instructions: Preheat a medium high heat fire (about 350F). Slather your steak in oil and cowboy butter rub. Add your steak to the grill to cook for 2-3 minutes on each side until 120F internal for medium rare.. In a bowl, mix together the guacamole and set to the side. In a blender, blend the chipotle sauce until smooth. Serve the taco with a tortilla, handful of steak, guacamole, red onion + cilantro, and chipotle sauce. (Optional): Add your tacos back to the coals laying flat to get the tortilla slightly crispy. Pull off after 30 seconds and enjoy!

Dirty Steak Tacos Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 15 minutes Steak: 1 Whole Skirt Steak 2 tbsp Cowboy Butter Rub 1 tbsp Canola Oil Guacamole: 5-6 Ripe Avocados, removed from shell ½ cup Red Onions, finely diced ½ cup Chopped Cilantro 3-4 medium Limes, juiced Kosher Salt to taste Chipotle Sauce: ½ cup Sour Cream ½ cup Mayonnaise 4 oz Chipotle in Adobo 2 tbsp Lime Juice Tacos: 10-12 Corn Tortillas Chopped Cilantro, garnish Chopped Red Onion, garnish Instructions: Preheat a medium high heat fire (about 350F). Slather your steak in oil and cowboy butter rub. Add your steak to the grill to cook for 2-3 minutes on each side until 120F internal for medium rare.. In a bowl, mix together the guacamole and set to the side. In a blender, blend the chipotle sauce until smooth. Serve the taco with a tortilla, handful of steak, guacamole, red onion + cilantro, and chipotle sauce. (Optional): Add your tacos back to the coals laying flat to get the tortilla slightly crispy. Pull off after 30 seconds and enjoy!

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Fire Roasted Lamb Chops Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 10 minutes Lamb: 8-10 Lamb Chops 8-10 Bone Marrow Rounds 2 tbsp Cowboy Butter Canola Oil, as needed Mint Chimichurri: ½ cup Fresh Mint, chopped ½ cup Italian Parsley, chopped 2 garlic cloves, minced ½ cup Olive Oil ¼ cup Red Wine Vinegar 1 tbsp Red Chili Flakes Salt & pepper, to taste Instructions: Slather you Lamb Chops with oil and generously season with my Cowboy Butter Rub. Preheat your oven to 400F. Add a cast iron skillet with oil to the oven 1-2 minutes before cooking to heat up. In a bowl, mix together all the ingredients for the Mint Chimichurri. Add the lamb chops and bone marrow to the same skillet and cook for 3-4 minutes. Flip the chops and the marrow, then cook the chops until 135F internal. Pull the chops off when done, then add some chimichurri to the top of the bone marrow and let sizzle. Serve the chops with the bone marrow on the side or over the top. Enjoy!

Fire Roasted Lamb Chops Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 10 minutes Lamb: 8-10 Lamb Chops 8-10 Bone Marrow Rounds 2 tbsp Cowboy Butter Canola Oil, as needed Mint Chimichurri: ½ cup Fresh Mint, chopped ½ cup Italian Parsley, chopped 2 garlic cloves, minced ½ cup Olive Oil ¼ cup Red Wine Vinegar 1 tbsp Red Chili Flakes Salt & pepper, to taste Instructions: Slather you Lamb Chops with oil and generously season with my Cowboy Butter Rub. Preheat your oven to 400F. Add a cast iron skillet with oil to the oven 1-2 minutes before cooking to heat up. In a bowl, mix together all the ingredients for the Mint Chimichurri. Add the lamb chops and bone marrow to the same skillet and cook for 3-4 minutes. Flip the chops and the marrow, then cook the chops until 135F internal. Pull the chops off when done, then add some chimichurri to the top of the bone marrow and let sizzle. Serve the chops with the bone marrow on the side or over the top. Enjoy!

313,000 просмотров

Pizza Beef Sticks Recipe 👇 Recipe: Servings: 6 people Prep: 1 hour Cook: 5 hours Ingredients: Beef 5 lbs 90/10 ground beef 10 oz low moisture mozzarella, small cubes 2 tbsp kosher salt 1 tbsp coarse black pepper 1 tbsp garlic powder 2 tsp onion powder 1 tbsp smoked paprika 1 tbsp fennel seed, lightly crushed 2 tsp dried oregano 2 tsp dried basil 1½ tsp red pepper flakes ½ cup very finely grated Parmesan ½ cup finely diced pepperoni, optional Binder & Cure 1 tsp Prague Powder #1 1/2 cup ice water Instructions Combine ground beef, seasoning, cure, and binder. Add ice water slowly while mixing. Mix aggressively until the meat becomes tacky/sticky. Fold in the cheese & pepperoni at the end until well incorporated. Load the meat into a jerky gun. Grease some wire cooking racks and press out long ropes of the beef sticks with spacing between. Make sure to go slow and steady to not create breakage. Add to your smoker at 130F for one hour to dry the outside and create a pellicle. Bump up the heat 10F every hour until the smoker gets to 170F. Let cook until the beef sticks are at least 150F internal. Cooking should take about 5-6 hours total. (Optional) In the last hour, brush with beef tallow to get some extra flavor and shine if you like. Once done, pull off and place in the fridge to cool for at least 2 hours. Serve and enjoy!

Pizza Beef Sticks Recipe 👇 Recipe: Servings: 6 people Prep: 1 hour Cook: 5 hours Ingredients: Beef 5 lbs 90/10 ground beef 10 oz low moisture mozzarella, small cubes 2 tbsp kosher salt 1 tbsp coarse black pepper 1 tbsp garlic powder 2 tsp onion powder 1 tbsp smoked paprika 1 tbsp fennel seed, lightly crushed 2 tsp dried oregano 2 tsp dried basil 1½ tsp red pepper flakes ½ cup very finely grated Parmesan ½ cup finely diced pepperoni, optional Binder & Cure 1 tsp Prague Powder #1 1/2 cup ice water Instructions Combine ground beef, seasoning, cure, and binder. Add ice water slowly while mixing. Mix aggressively until the meat becomes tacky/sticky. Fold in the cheese & pepperoni at the end until well incorporated. Load the meat into a jerky gun. Grease some wire cooking racks and press out long ropes of the beef sticks with spacing between. Make sure to go slow and steady to not create breakage. Add to your smoker at 130F for one hour to dry the outside and create a pellicle. Bump up the heat 10F every hour until the smoker gets to 170F. Let cook until the beef sticks are at least 150F internal. Cooking should take about 5-6 hours total. (Optional) In the last hour, brush with beef tallow to get some extra flavor and shine if you like. Once done, pull off and place in the fridge to cool for at least 2 hours. Serve and enjoy!

159,500 просмотров

Steak and Egg Tacos Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 30 minutes Steak: 1-2 Whole Ribeyes 3 tbsp Bourbon Prime Rub Eggs: 3-4 Fresh Eggs Everything Bagel Rub, optional Canola Oil as needed Smoked Cilantro Chimichurri: ½ cup Parsley chopped 1/2 cup Cilantro, chopped ¼ cup Red Wine Vinegar 4-6 Garlic Cloves, minced 2 tbsp Red Onions, finely diced 1 tbsp Red Chili Flakes Olive Oil to desired consistency Salt to taste Tacos: Corn Tortillas Shredded Cheese Hot Sauce, garnish Instructions: Steak & Eggs: Begin by slathering your steak in oil and seasoning with salt, pepper and garlic powder. Preheat your fire to high heat (around 450F) for direct grilling. Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks into bite size cubes. Add a cast iron skillet to the grill and wait until it's smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire. Smoked Cilantro Chimichurri: Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done. Tacos: Add a cast iron skillet over medium heat to preheat. Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted. Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some Hot Sauce if you desire. Serve and enjoy!

Steak and Egg Tacos Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 30 minutes Steak: 1-2 Whole Ribeyes 3 tbsp Bourbon Prime Rub Eggs: 3-4 Fresh Eggs Everything Bagel Rub, optional Canola Oil as needed Smoked Cilantro Chimichurri: ½ cup Parsley chopped 1/2 cup Cilantro, chopped ¼ cup Red Wine Vinegar 4-6 Garlic Cloves, minced 2 tbsp Red Onions, finely diced 1 tbsp Red Chili Flakes Olive Oil to desired consistency Salt to taste Tacos: Corn Tortillas Shredded Cheese Hot Sauce, garnish Instructions: Steak & Eggs: Begin by slathering your steak in oil and seasoning with salt, pepper and garlic powder. Preheat your fire to high heat (around 450F) for direct grilling. Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks into bite size cubes. Add a cast iron skillet to the grill and wait until it's smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire. Smoked Cilantro Chimichurri: Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done. Tacos: Add a cast iron skillet over medium heat to preheat. Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted. Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some Hot Sauce if you desire. Serve and enjoy!

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The Best Picanha Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 30 minutes Picanha: 2 Whole Picanha ½ cup Coarse Sea Salt Chimichurri Butter: 1 cup Unsalted Butter, melted ½ cup Parsley, chopped 3-4 cloves Garlic, minced 1 tbsp Red Wine Vinegar 1 tbsp Dried Oregano 1 tsp of Red Pepper Flakes Salt & Pepper to taste Instructions: Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers. Once they are on the skewers, lather in oil and generously season with the coarse sea salt. Add more salt than you might think as the fat will render and you will lose some salt in the process of cooking. In a bowl, mix together the ingredients for the Chimichurri Butter then set to the side. Preheat your fire/charcoal for indirect cooking around 350F using the three zone method. Add your skewers between the two coal beds and begin cooking. Cook for about 15 minutes until they are 120F internal for medium rare. Rotate them every 2-3 minutes to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! If you do get flare ups, douse the fire with water or add a foil bin with ¼ inch of water at the bottom to catch the oil drippings. Once the steaks are done, pull them off, top with the Chimichurri Butter and let them rest for 8 minutes. Slice the steaks up and enjoy!

The Best Picanha Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 30 minutes Picanha: 2 Whole Picanha ½ cup Coarse Sea Salt Chimichurri Butter: 1 cup Unsalted Butter, melted ½ cup Parsley, chopped 3-4 cloves Garlic, minced 1 tbsp Red Wine Vinegar 1 tbsp Dried Oregano 1 tsp of Red Pepper Flakes Salt & Pepper to taste Instructions: Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers. Once they are on the skewers, lather in oil and generously season with the coarse sea salt. Add more salt than you might think as the fat will render and you will lose some salt in the process of cooking. In a bowl, mix together the ingredients for the Chimichurri Butter then set to the side. Preheat your fire/charcoal for indirect cooking around 350F using the three zone method. Add your skewers between the two coal beds and begin cooking. Cook for about 15 minutes until they are 120F internal for medium rare. Rotate them every 2-3 minutes to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! If you do get flare ups, douse the fire with water or add a foil bin with ¼ inch of water at the bottom to catch the oil drippings. Once the steaks are done, pull them off, top with the Chimichurri Butter and let them rest for 8 minutes. Slice the steaks up and enjoy!

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Best Steak Sauce Pt. 1: Steak with Peanut Chili Oil Butter Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 1 hour Beef: 1-2 Favorite Steaks 2 tbsp Cowboy Campfire Rub Neutral Oil, as needed Chili Oil Butter: 8 oz Unsalted Butter, softened 2 tbsp Chili Oil 2 tbsp Peanut Butter 1 tbsp Minced Garlic 1 tbsp Chopped Parsley 1 tbsp Sliced Scallions ½ tbsp Hot Mustard 1.5 tsp Chopped Chives Kosher Salt, to taste Instructions: Slather your steak in oil and generously season with my Cowboy Campfire rub. Set to the side. Preheat your fire to 400F for direct cooking. Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes. In a bowl, mix together the peanut chili butter and set to the side. Top the steak with the chili oil butter, slice and serve!

Best Steak Sauce Pt. 1: Steak with Peanut Chili Oil Butter Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 1 hour Beef: 1-2 Favorite Steaks 2 tbsp Cowboy Campfire Rub Neutral Oil, as needed Chili Oil Butter: 8 oz Unsalted Butter, softened 2 tbsp Chili Oil 2 tbsp Peanut Butter 1 tbsp Minced Garlic 1 tbsp Chopped Parsley 1 tbsp Sliced Scallions ½ tbsp Hot Mustard 1.5 tsp Chopped Chives Kosher Salt, to taste Instructions: Slather your steak in oil and generously season with my Cowboy Campfire rub. Set to the side. Preheat your fire to 400F for direct cooking. Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes. In a bowl, mix together the peanut chili butter and set to the side. Top the steak with the chili oil butter, slice and serve!

16,500 просмотров • 7 дней назад

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