Category: Beefer Recipes

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Salsa Verde Chicken Empanadas – Made with a Beefer

I can’t believe it’s almost time for the Super Bo—er, Big Game already! As I sit here thinking about the teams I’d like to see in the big game, I’m also thinking about who I want to invite and what kind of food I want to serve at my Super Bowl party! Limited guest lists and social distancing are still a thing unfortunately, so individual servings and portable foods are going to be especially important this year. What we’ve always called “finger foods” are now more relevant than ever, although we may need to give them a more pandemic appropriate name. The Beefer is perfect for ‘Big Game’ parties because they’re portable, quick, easy, and they always yield the perfect size portions for portable foods! No matter where you’re celebrating ‘Big Game’ this year, making these Green Chile Chicken Empanadas will be a breeze with the Beefer!

Ingredients for Salsa Verde Chicken Empanadas

  • 2 packages of ready-made pizza dough (14oz. Each)
  • 1 lb. Boneless skinless chicken breasts, chopped
  • 1/4 cup salsa verde
  • 1/2 cup shredded Monterrey jack cheese
  • 1/2 tsp. Cooper Duper and Pepper

STEP 1. Heat The Beefer to high heat. Place The Beefer Pizza Stone on the very bottom to pre-heat. If your pizza stone is new and not well seasoned, rub a thin coat of olive oil over the top of the stone before placing it into The Beefer.

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STEP 2 Place the chicken onto a Beefer Gastro Tray and sprinkle with Cooper’s Provisions Smoked Sea Salt and Pepper. Place the tray halfway down in The Beefer and cook the chicken for 2-3 minutes. Remove the tray, pour in the salsa verde:

STEP 3 Stir and replace the tray into the Beefer for another 2-3 minutes, until the chicken is browned and cooked through. Remove from the heat and set aside:

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STEP 4Roll out the pizza dough and use a large drinking glass or 4” biscuit cutter to cut circles into the dough:

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STEP 5Place a small spoonful of the chicken mixture into the center of the dough rounds and top with a pinch of cheese:

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STEP 6Fold the dough over so the edges meet:

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STEP 7Press with a fork to crimp the edges to seal. Each sheet of pizza dough should make 6 to 8 empanadas:

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STEP 8 Turn the heat down to low before putting the empanadas into the Beefer. Place the empanadas onto the pizza stone in the bottom of the Beefer:

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STEP 9 Cook them for about three minutes on each side, Until the dough is browned and cooked through. Transfer to a serving tray and enjoy!

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Look at this!

 

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Shirogane Umami Wagyu Flank Steak Sopes from the Beefer

That is a huge mouthful both in terms of the name and flavor. THIS is how to take your Christmas or New Years Eve meal to a whole other level that will be something you remember not just for the year but for years to come! You can find this otherworldly beef from the World of Wagyu by the Crooked Butcher.

Ingredients for Wagyu Flank Steak Sopes

  • 6-8 servings
  • 1 (1.2-1.5 lbs) Shirogane Umami Wagyu Beef Flank Steak
  • Cooper Duper Smoked Finishing Salt
  • Cooking oil for frying sopes
  • 6-8 packaged sopes or crispy tostada shells
  • 1 1/3 cup chopped mini tri-color peppers
  • 1/3 cup chopped scallions
  • 1/3 cup chopped cilantro
  • 2 limes, cut in wedges, divided
  • 2 cups lightly seasoned refried black beans
  • 2/3 cup crumbled queso fresco
  • 1//2 cup red or green salsa (optional)

  • Optional Crema:

  • Blend 1 avocado
  • 1/2 cup sour cream
  • 1 tablespoon salsa or sriracha
  • a pinch of salt

Our Wagyu Beef Partner:

Instructions: TIP 1 Shirogane Umami Wagyu Flank Steak has a rich satisfying pronounced flavor therefore you don’t want to mask it! That’s why we designed simple Sopes, and are encouraging you not to add a lot of toppings. Allow the luscious flavor of Shirogane Umami Wagyu to be featured. Your guests will thank you!

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TIP 2 Every drip of wagyu fat is a luxury! Make sure to capture the fat in the Beefer’s drip tray! We suggest heating refried black beans on the bottom shelf of the Beefer. The Wagyu Flank Steak fat will provide richness and flavor to the refried black beans:

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STEP 1 Keep the wagyu flank steak chilled until ready to cook. Score the steak in a crosshatch or diagonal pattern. Sprinkle salt on both sides of the Shirogane Umami Wagyu Flank Steak and set aside:

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TIP 3  To score the flank steak, the knife blade should penetrate 1/8 deep and spaced approximately 1-inch apart. Scoring the meat will allow better salt absorption, boosts chewability, benefits efficient cooking, and encourages the Maillard reaction:

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STEP 2 Heat 1 inch of oil in a deep frying pan over moderate high heat until the thermometer registers 375°. Fry the Sopes for 4-5 minutes, turning over a few times:

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STEP 3 Transfer the Sopes with a slotted spoon or tongs to paper towels and drain:

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STEP 4 Combine the chopped mini peppers, scallions, and cilantro in a bowl. Drizzle with the juice from a wedge of lime and lightly salt:

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STEP 5 Meanwhile, ignite the Beefer Infrared Grill to the highest heat, for 5 minutes. Insert a Beefer grill grate onto the 3rd rack:

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STEP 6 Place the refried black beans into Beefer’s deep gastro pan or drip pan and place on the bottom of the Beefer. Stir beans a few times while cooking:

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STEP 7 Position the wagyu flank steak on the center of a Beefer grill grate. Make sure the black beans are on the bottom shelf to catch the fat drippings. Grill one end of the flank steak 30 seconds then turn the tray around and cook the opposite end of the flank steak for 30 seconds:

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STEP 8 Continue to cook and turn the flank steak one more time but at 20 second intervals. Time varies depending on size of the flank steak and the heat, keep an eye on it:

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STEP 9 Turn the flank steak over with the Beefer long grill tongs, and repeat the 30 second and 15 second grilling steps until desired doneness. We suggest the internal temperature of Wagyu Steak is between 130°F -135°F:

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STEP 10 Transfer the flank steak to a cutting board, sprinkle Cooper Duper Smoked Finishing Sea Salt, and rest meat for 10 minutes:

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STEP 11 Slice flank steak across the grain into (1-inch thick) strips:

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STEP 12 Spread about 1/4 cup warm black beans into each of the sopes:

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STEP 13 Evenly divide the Shirogane Umami Wagyu Flank Steak on top of the black beans. Sprinkle with chopped sweet pepper mixture, queso fresco, and, if desired, a touch of salsa or avocado cream:

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Beefer’s Best Turkey Legs with Veggie Medley

Beefer’s Best Turkey Legs with Veggie Medley

Did you know the Beefer crisps turkey legs to perfection? Our Beefer’s Best Turkey Legs will win your palate with depth of flavor and crispy turkey skin. We keep it simple with a marinade of garlic, smoked salt, and sage then pop it into a sous vide for 6-hours, before heading straight to the infrared heat of the Beefer. The scrumptious turkey legs are served on a healthy and absolutely delicious Veggie Medley. A perfect Thanksgiving dish for keto, paleo, and gluten-free guests.

Ingredients for Sous Vide Turkey Legs:

  • 6 large garlic cloves, roughly chopped
  • Zest from 1 lemon
  • 1 tablespoon Cooper Duper Smoked Salt
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon sage powder
  • 2 tablespoons garlic oil or oil of preference
  • 2 (1.5 lbs) turkey legs

Ingredients for Veggie Medley

  • 3 Napa Cabbage leaves, shredded
  • 3/4 cup baby carrots, chopped
  • 1 large parsnip, peeled, chopped
  • 1/2 white or yellow onion, chopped
  • 2 tablespoons unsalted butter, divided
  • 1 stalk celery, chopped
  • 1 long sweet red pepper or 1/2 cup red bell peppers, chopped
  • 1/2 jalapeño, chopped, or desired amount
  • 1 tablespoon chopped parsley or favorite holiday herb
  • Lemon

STEP 1 In a sous vide approved vacuum-seal bag, combine garlic, lemon zest, smoked salt, sea salt, black pepper, sage powder and cooking oil. Massage plastic bag to mix ingredients. Add turkey legs and seal bags per sous vide instructions. Sous vide turkey legs for 6-8 hours at 148°F:

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STEP 2 After the turkey legs have cooked 6 hours remove from sous vide and blot dry. It is beneficial for the turkey legs to air dry (for crispier skin) while preparing the Veggie Medley:

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STEP 3 Combine the cabbage, carrots, parsnip, and onion in a 8-cup microwave safe bowl. Add 1/3 cup water, and cover the bowl with plastic wrap. Microwave the vegetables on high for 4 minutes. Remove the veggie bowl from the microwave, and allow to steam 2 minutes before removing the plastic wrap:

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STEP 4 After removing the plastic wrap from the bowl, immediately add 1 tablespoon of butter to the hot vegetables. Pour veggies into a Beefer Drip Tray:

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STEP 5 Combine the sweet red pepper, jalapeño, parsley and 1 tablespoon butter in a Beefer Deep Gastro Tray. Heat the Beefer on high for 5 minutes.

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STEP 6 Adjust the Beefer heat to medium-high. Place Deep Gastro Tray with sweet red pepper medley onto the 3rd shelf. Grill red pepper medley for 45 seconds, turning the tray halfway through cook time. The sweet red pepper medley is done cooking once the peppers are lightly charred, and softened:

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STEP 7 Pour the cabbage medley into the sweet red pepper medley and stir. Add a squeeze of lemon juice and salt to taste:

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STEP 8 Place veggie medley on the bottom of the Beefer to capture all of the turkey juice! So delicious!

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STEP 9 Place 1 or 2 turkey legs, on a Beefer grill grate. Brown turkey legs, on the center shelf under medium-high infrared heat:

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STEP 10 Rotate the turkey legs with the Beefer Tongs every 20-30 seconds for 5 minutes. The turkey legs are done once they are brown and crispy!

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STEP 11 Pour Veggie Medley on a medium serving platter. Top with the Beefer’s Best Turkey Legs. Sprinkle with parsley and enjoy!

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Tip 1 Don’t be afraid to brown the turkey leg until crispy. By cooking the turkey leg sous vide, the meat stays moist and can take the extreme heat of the Beefer:

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TIP 2 Select a medium platter to make the Turkey and Veggie Medley look more grandeur than on a large platter:

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Serves 2 – 3

Beefer’s Best Turkey Legs with Veggie Medley
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Beefer Spicy Pork and Apple Pumpkin Rings

Beefer Spicy Pork and Apple Pumpkin Rings

What flavors are you craving this Fall? Let’s feast on Beefer roasted apples and pumpkin seasoned with warm spices. But let’s now stop there! Toss the apples and pumpkin with grilled maple pork tenderloin then tuck into a grilled pumpkin rings! Fun, Festive and oh so Fall!

Spicy Pork and Apple Pumpkin Rings Ingredients:

  • 1 (1.5 lbs) pork tenderloin
  • 1 tablespoons canola or avocado oil
  • 1 small pumpkin
  • 1 large green apple
  • 1 jalapeno, chopped
  • 2 tablespoons salted butter
  • 1/3 cup maple syrup
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha hot sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Chinese 5-spice
  • Lime zest

 Helpful Beefer Grill Tools for this recipe:

 

Not all pumpkins are the same! Look for a small “pumpkin pie” edible pumpkin not a decorative pumpkin. Acorn Squash is a great year-round substitute for seasonal pumpkin:

Spicy Pork and Apple Pumpkin Rings

STEP 1 Trim and discard the silver skin and excess fat from the pork tenderloin:

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STEP 2  Cut pork tenderloin into approximately large under 2-inch chunks, and drizzle with oil:

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STEP 3 With a large cutlery knife, cut the pumpkin crosswise into (4) 1-inch thick rings. Remove and discard the seeds and membranes from each pumpkin ring:

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TIP 2  Use a curved or grapefruit spoon to remove the membranes from pumpkin:

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STEP 4 Place pumpkin rings in a microwave safe large bowl, sprinkle 1 1/2 teaspoons smoking salt and 2 tablespoons water.  Cover bowl with plastic wrap and microwave on high for 4 minutes. After cook time, allow pumpkin rings to steam under the plastic wrap for 2 minutes. Uncover pumpkin rings and pat dry. Meanwhile, heat the Beefer Infrared Grill:

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STEP 5 Ignite the Beefer Grill to high heat for 5 minutes. Turn knob halfway down to medium. Place a Beefer Drip Tray on the bottom of the Beefer. Brush pumpkin rings with cooking oil. Divide pumpkin rings onto 2 Beefer grill grates:

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STEP 6 Insert grates onto the center and fourth shelves. Grill 25 seconds or until the pumpkin ring on the top shelf is lightly browned. Use the Beefer handle to pull trays out. Turn the top grate in opposite direction; leave bottom tray. Grill pumpkin rings for 20 seconds or until lightly browned:

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STEP 7 Repeat grilling steps with the pumpkin rings on the center shelf. Remove pumpkin rings after browning on both sides. Transfer from the grates. Chop one pumpkin ring into small bites, discarding the skin, and set aside:

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TIP 3 Allow space between pork cubes for plenty of air flow:

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STEP 8 Arrange the pork cubes on 2 Beefer grill grates. Brown pork using the same steps as the pumpkin rings were grilled. The pork will take a few more 25 second intervals than the pumpkin rings:

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STEP 9 Once the pork reaches an internal temperature of 140°F degrees remove from Beefer. Let pork rest 5 minutes, and cut into bite size pieces. The pork will complete cooking in the apple and jalapeño glaze:

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TIP 4 Pork tenderloin does not have the fat to create a crust as does a steak. We recommend lightly browning:

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STEP 10 Peel and discard skin from apple. Chop the apple into 1/2-inch pieces, and the jalapeño into 1/4-inch pieces, and combine in a Beefer drip tray:

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TIP 5 Chop as much jalapeño as your plate can handle!

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STEP 11 Place tray with apples and jalapeño on the center shelf, and grill for 20 seconds, turn tray, and cook for 20 more seconds. Add butter and cook until butter has melted:

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STEP 12 Whisk maple syrup, lime juice, sriracha, salt, and Chinese 5-spice; pour over grilled apples and jalapeño:

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TIP 6 For added flavor, grill the apples and jalapeño in the maple syrup, for 20 seconds, to lightly caramelize:

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STEP 13 Combine glazed apples, reserved pumpkin chunks, chopped pork in Beefer’s deep gastro tray, and sprinkle with smoked sea salt:

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STEP 14 Place pork tray onto center shelf. Grill for 20 seconds, rotate tray around, around 20 seconds or until pork is 145°F degrees:

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TIP 7 If that much pumpkin ring isn’t your thing, chop the pumpkin rings, discarding the skin, and toss with the pork and apples. Sprinkle with cilantro:

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TO SERVE Place each pumpkin ring onto an individual plate. Sprinkle with cilantro and serve. Pepper and salt to taste:

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Spicy Cajun Lime Wings from the Beefer

Spicy Cajun Lime Wings from the Beefer

Why is it that we always want what we can’t have?! People with curly hair want straight hair. People with straight hair want curly hair. Blondes want to be brunettes and brunettes want to be blondes. And all I want to eat right now is chicken wings! Staffing shortages are abundant right now and chicken processing plants are no exception. This is causing shortages in stores of specialty cuts of chicken, including WINGS!!! NOOOOOO!!!!!!! I managed to find some frozen, uncooked wings in the grocery store freezer, so the cravings for my favorite finger food were about to be satisfied. I wanted to make them simple, spicy and delicious, so I grabbed some Cajun seasoning, butter, limes, paid for my groceries, and ran out of the store as if I’d just won the lottery! I couldn’t wait for the fryer OR the air fryer, the oven, the grill, or the skillet, so I fired up the Beefer! I’d never “Beefed” wings before, but my baby has never let me down, so I just threw them onto a Grill Grate, and slid them into the bottom of The Beefer. After about 15 minutes, and turning them every 3-4 minutes, they were golden, crispy and PERFECTLY cooked! I tossed them in the butter, Cajun seasoning and lime. Less than an hour after starting, my family and I had cooked up and eaten 2 lbs. of chicken wings! Finger foods for all…thanks to the Beefer!

Ingredients:

  • 2 lbs. chicken wings and drumettes
  • 4 tbsp. butter
  • 2 tbsp. Cajun Seasoning
  • Juice of 2 limes
  • 1 green onion, chopped
  1. Heat the Beefer to high heat. Place a Beefer Gastro Tray in the bottom.
  2. Arrange 6-8 wings onto a Beefer Grill Grate (you’ll need to do this in 2-3 batches):
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3. Place the Grill Grate in the bottom of the Beefer, on top of the Gastro Tray.  Grill for about 15 minutes, rotating the wings every 3-4 minutes.
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4. Internal temperature should reach 165 degrees before removing from the heat:

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5. Transfer the wings to a large mixing bowl. Toss with the butter, Cajun seasoning and lime juice:

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  1. Transfer to a serving dish and finish with the chopped green onions and any remaining lime juice:
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Spicy Cajun Lime Wings from the Beefer
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For the Win: Beefer Game Day Nachos with Jal-apeño Cheese Sauce

For the Win: Beefer Game Day Nachos with Jal-apeño Cheese Sauce

CRAVEABLE: Beefer’s Game Day Nachos! Get ready for a tasty game-day, any-day snack that takes team to their feet cheering for more. Grab some taco flavored ground meat, we love turkey, however ground beef and chicken are delicious too! On game day, Ignite the Beefer at the beginning of half time, and by the beginning of 3rd quarter you will be passing scrumptious Beefer’s Nachos with Jalapeño Cheese Sauce! And get this, the reheated leftovers, if you are so lucky to have some, taste like enchiladas! Wow; it’s win-win for the Beefer…again!

Ingredients Nacho Toppings:

  • 1 jalapeño, sliced in rings, remove seeds
  • 1 cup tri-color mini peppers, sliced in rings
  • 1 tablespoon avocado oil or preferred cooking oil, divided
  • 1 pound taco seasoned ground meat, turkey, chicken, beef, or lamb
  • 1 (12 oz) bag tortilla chips
  • Cooper’s Provisions Smoked Mediterranean Sea Salt
  • 1 Lime wedge
  • 2 chopped green onions
  • 1/2 cup chopped parsley or cilantro

For Creamy Jalapeño Cheese Sauce:

  • 1 jalapeño, remove seeds, finely chop
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1 1/4 cup milk
  • 2 cups (8 oz) shredded Mexican Blend Cheese
  • 1 (7 oz) can diced green chiles
STEP 1
Ignite the Beefer heat to MEDIUM High. Arrange chopped jalapeños, in one Beefer drip tray. Arrange mini pepper rings and the jalapeño pepper rings, in a second drip tray:
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TIP 1 Jalapeño Cheese Sauce can be made in a saucepan, on the stovetop, if desired. 

STEP 2  Divide avocado oil over peppers in both drip trays and stir to coat:

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TIP 2 –  In Step 2, place chopped jalapeños in a Beefer Deep Gastro Tray to make jalapeño cheese sauce. The deeper drip tray prevents spillovers:
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STEP 3  Insert jalapeño tray on the 3rd shelf down. Insert the mini pepper tray on the center or bottom shelf:

Grill jalapeños, for 30 seconds then pull tray out, stir, and turn tray in opposite direction. Grill chopped jalapeños for 30-second intervals until slightly charred then move tray to center shelf.

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STEP 4 Transfer the  mini peppers tray to the 3rd shelf, and grill under the infrared heat. Grill the mini pepper and jalapeño rings at 30 second intervals as directed above, until slightly charred. Sprinkle Smoked Mediterranean salt over the pepper rings:
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STEP 5 To make jalapeños cheese sauce, add butter into the jalapeño tray, and place on the center shelf to melt. Add the flour and spices, and stir until a rue is formed, about 1 minute:

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STEP 6 Remove rue tray, and add milk, and stir well:

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 STEP 7 Add cheese to milk sauce, and insert onto bottom shelf. Stir until sauce has formed and has slightly thickened. As jalapeño cheese sauce melts grill the ground turkey on a higher shelf:

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TIP 3 If you can’t find taco seasoned ground meat in the grocery store make 2 tablespoons off taco seasoning or use a pre-made spice blend. Mix: 2 tsp of each: chili powder and ground cumin, 1 tsp smoked paprika, 1/2 tsp of each: salt, black pepper, and brown sugar, 1/4 tsp each: garlic powder and onion powder. A squeeze of lime juice.

STEP 8 Brown the ground turkey, in a drip tray, on 4th shelf, stirring every 30 seconds. Turn taco meat tray in the opposite direction every 30 seconds, until the ground turkey registers 165°F on a cooking thermometer:

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STEP 9 After the cheese has melted, and the ground turkey is browning add green chiles to cheese sauce, and stir well. Keep warm on the bottom shelf:

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TO SERVE (6 Serves)
Arrange the tortilla chips on a large platter and top with the meat. Pour Jalapeño Cheese Sauce evenly over chips. Top with pepper rings, green onions, and cilantro. Dollop with sour cream, if desired. Scrumptious!

NOTE: Leftovers can be reheated in microwave for 30 seconds. The chips will be soft but still so delicious. If you really want crispy chips, heat under the broiler for a minute or until warm.

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Salsa Verde Halibut Tacos made with a Beefer

Salsa Verde Halibut Tacos made with a Beefer

The Beefer is world renown for the magical things it can do to chunks of red beef. But don’t let the ingenuity of the Beefer Infrared Grill be limited to just beef. The world’s best flavor crust can be applied to almost any protein in the Beefer. In fact, we could’ve just as easily named the unit the Fisher, or the Shrimper, or the Porker, but they didn’t have the same ring as the Beefer.

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Ingredients Salsa Verde

  • 1 poblano pepper, cut lengthwise in half, discard stem and seeds
  • 1 jalapeño, cut lengthwise in half, discard stem and seeds
  • 10 tomatillos
  • 1/2 teaspoon Cooper Duper Smoked Finishing Sea Salt
  • 2 green onions, cut into thirds
  • 1 cup fresh cilantro
  • 2 garlic cloves
  • 3/4 teaspoon sea salt
  • 1 lime, cut in half
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For Fish Taco Filling:

  • 1 tablespoon avocado oil or preferred cooking oil
  • 2 (10 oz) 1-inch thick halibut filets, or other thick fish filets
  • 1/2 teaspoon Cooper Duper Smoked Finishing Sea Salt
  • 2 cups shredded cabbage
  • 5-6 packaged taco shells, heat as directed on package
  • 1/2 cup cherry tomatoes, cut into halves
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1 avocado, chopped
  • 4 lime wedges
  • Crumbled goat cheese or queso fresco
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For Tasty Fish Taco White Sauce:

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon salsa verde or chopped cooked green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon sriracha style hot sauce

STEP 1 Heat the Beefer to medium high. To prepare salsa verde, cut poblano and jalapeño peppers lengthwise, and discard stem and seeds. Remove paper skin from tomatillos, and discard. Cut tomatillos in half. Cut the green onions into thirds, and the lime in half. 

STEP 2 Place poblano pepper and jalapeño pepper, cut side down, on a Beefer grill grate. Grill peppers on the 4th shelf until charred:

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Place tomatillos into a Beefer drip tray and insert onto the center shelf

STEP 3 Remove charred peppers, cover with a clean kitchen towel, steam 1 minute, and scrape a majority of the burnt skin off and discard. Transfer poblano pepper and jalapeño pepper in a food processor.

 

STEP 4 Transfer tomatillos tray onto the 3rd shelf, stir occasionally, until slightly charred and softened:

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Add charred tomatillos to the food processor. Sprinkle charred vegetables with 1/2 teaspoon smoked salt.

STEP 5 Add green onions, cilantro, garlic, sea salt, and juice from 1 lime into food processor. Pulse until all salsa verde ingredients and finely minced:

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STEP 6 Brush grill grate and fish with oil on both sides. Grill on the 3rd or 4th shelf, depending on thickness of the fish. Grill 30 seconds on each side then turn fish over, and rotate the direction of the grill grate. Grill the halibut for around 2 minutes, or until the internal temperature of the halibut reaches 125°F:

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STEP 7 Place cooked halibut in Beefer drip pan with about 1/2 cup salsa verde:

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TIP 1 The halibut is done when it is opaque in the center, and easily flakes when separated with 2 forks: 

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STEP 8 Lightly toss flaked halibut with the salsa verde, until well coated with salsa.

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STEP 9 Place shredded cabbage into a Beefer drip tray:

Drizzle with oil and sprinkle with smoked salt. Grill cabbage under infrared heat on the 5th shelf. Stir every 30 seconds, and rotate direction of tray when needed. Cabbage takes about 1 1/2 minutes to char.

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STEP 10 Mix ingredients for Tasty Fish Taco White Sauce until well blended. Set aside:

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STEP 11 To Serve: Heat taco shells as directed on package. Fill each taco shell with charred cabbage. Spoon in salsa verde halibut and dollop with white sauce. Top with your favorite taco toppings: avocado, tomatoes, green onions, and cilantro. Drizzle with additional salsa verde. Enjoy!

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TIP 2 Freshly chopped cilantro, tomatoes, and avocado are delicious on fish tacos. If you have other taco toppings feel free to include; pickled onions, pepperoncini, and chopped Serrano pepper:

TIP 3 Cooper Duper Smoked Sea Salt boosts the flavor in salsa verde, grilled halibut, charred cabbage and tasty fish white sauce! 

Enjoy!

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From the Beefer: Steak and cheese? Yes, please!

Steak and cheese? Yes, please! From the Beefer

There’s no denying that steak and cheese go together like peas and carrots or peanut butter and jelly, but today we’re adding a third, loyal and trusting companion…the Beefer! Its 1500 degrees of fire is the perfect partner for giving your steaks that sizzling sear and giving your melted cheese that serious string! It only takes a few minutes to ready this recipe…in fact it probably takes longer to slice the cherry tomatoes than it does to finish the rest of the dish! After a quick sear on both sides of the room-temperature tri-tip, simply allow it to rest outside The Beefer while it gets topped with sliced mozzarella and heirloom cherry tomatoes. Place it back inside the Beefer for about a minute to finish the steak and melt the cheese. Drizzle it with olive oil, salt and pepper, and a healthy dusting of chopped, fresh basil. That’s it! Add some balsamic vinegar, roasted garlic, and any other trimmings you wish. This is a GREAT way to start the party with a slice or two for an appetizer, or a perfect petite entree for your guests!

Ingredients

  • 1 tri-tip roast, carved into 4 steaks, about 4-6 ounces each
  • 4 oz. sliced fresh, mozzarella cheese
  • 16-20 heirloom cherry tomatoes, sliced
  • 2 tbsp. Chopped fresh basil
  • 1 tbsp. Extra virgin olive oil
  • 1 tsp. Cooper’s Provisions smoked sea salt and pepper 

Italian Caprese Tri-Tip Steaks

  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Servings: 4

Allow the steaks to come up to room temperature and heat your Beefer infrared grill to high heat.

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Place the steaks onto a Beefer Grill Grate and place the grate on the 3rd or 4th rack, keeping the steaks very close to the flame:

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Sear on each side for about 1 minute and remove from the heat.  While the steaks rest outside of the Beefer, cover them with thin slices of the mozzarella cheese and heirloom cherry tomatoes.

After about 5 minutes, place the steaks back into the Beefer to finish and melt the cheese for about 1 additional minute (steak internal temperature should reach 135 degrees for medium-rare).

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Remove the steaks from the Beefer Original, drizzle with olive oil, sprinkle with Cooper’s Provisions Smoked Sea Salt n’ Pepper, and top with chopped fresh basil and serve!

Steak and cheese? Yes, please! From the Beefer
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Argentinean Red Shrimp, Bacon, Tomato and Peppers Wedge Salad from the Beefer

Argentinean Red Shrimp, Bacon, Tomato and Peppers Wedge Salad from the Beefer

Argentinian Red Shrimp are found in the South Atlantic and are red in color when caught. Their redness makes them different from common shrimp that are commonly blue or grey in color before cooking. Argentinian Red Shrimp are known to be the sweetest shrimp in the world, and are sought after for the buttery flavor and lobster like texture. For those on a high protein diet, these shrimp are packed with protein with al-most 18 grams of protein per 100 grams of shrimp. Some argue these and Royal Reds are the same. Some argue they are different. Either way, both will work in this dish as well as any shrimp you can find at your local grocery store or fish monger.

Ingredients

  • 1 (2.1 oz) package fully cooked traditional bacon
  • 1 (16 oz) package frozen XL Argentinean Red Shrimp, shell-on and tail-on, deveined
  • 2 cups tri-color mini peppers, sliced in rings
  • 1 tablespoon avocado oil, divided
  • Cooper’s Provisions Smoked Salt
  • 1 lime wedge

For the Salad Dressing

  • 3/4 cup Thousand Island Dressing
  • 1/2 tablespoon sriracha style hot sauce
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon finely chopped parsley or cilantro
  • 1 tablespoon fresh lime juice
  • 1/6 teaspoon salt

For the Salad

  • 1 head iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped chives and/or 1/4 cup chopped green onions
  • 2 tablespoon chopped parsley or cilantro
  • Lime wedges
Step1: Thaw frozen shrimp, 15-20 minutes before cooking.

We recommend buying shrimp with the shell-on because the shrimp are protected and retain flavor. Shelled shrimp can be mangled and look unappetizing. It only takes a few minutes to remove the shell. Shrimp shells can be frozen and used in seafood stock!

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Grease one Beefer grill grate. Peel shrimp, and pat dry on both sides. Arrange shrimp on grill grate. 16 ounces of shrimp can fit onto one Beefer grate. Set aside:

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In a medium bowl, whisk Thousand Island Dressing, sriracha, green onions, parsley, lime juice, and salt. Cover and refrigerate until ready to serve:

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2 If desired, reserve 4 shrimp with their tails, cook separate, and arrange on plate in as an eye-catching focal point:

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Prepare all vegetables and herbs; this recipe is super quick to cook!

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Place pepper rings in a Beefer drip tray, stir in 1/2 tablespoon avocado oil and sprinkle with Mediterranean salt.

Place tray of peppers on the bottom of the Beefer and stir occasionally until slightly charred and softened.

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If needed, you can cut 6 wedges from one iceberg lettuce. Cut off any brown spots on the core without cutting the core off completely:

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Cut Iceberg lettuce into wedges by placing a large chef’s knife halfway through the core and push firmly down:
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Timesaver! Buy bacon fully cooked in the package and crisp it in the Beefer!

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Adjust the Beefer heat to MEDIUM, arrange bacon crosswise on a Beefer grill grate. Cut tips of bacon off if longer than the width of the grate.

Insert bacon onto the center shelf of the Beefer grill and cook for 20 seconds, turn grate in opposite direction, and cook 20 seconds or until bacon is sizzling and crisp. Pat bacon fat off with paper towels, snip into bites with kitchen scissors, and set aside.

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Insert shrimp grate into the Beefer on the 5th rack and cook for 25 seconds:

Pull the shrimp out of the Beefer infrared grill and turn grate in opposite direction and cook for 25 seconds. Pull out the grill grate, turn shrimp over with the Beefer tongs, and continue to cook as directed above, until the shrimp’s internal temperature is 120°F. Transfer cooked shrimp into a Beefer deep drip tray and toss with 1/2 tablespoon avocado oil, and Mediterranean salt and lime juice to taste.

To serve: Arrange wedges on one large platter or individual salad bowls. Drizzle salad dressing on lettuce, and top with shrimp, bacon bits, tomatoes, green onions, and parsley. Serve with a lime wedge:
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Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave from the Beefer

Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave from the Beefer

Ingredients

  • 1 (1.5 lbs) pork tenderloin, trimmed of silver-skin
  • 2 teaspoons Cooper Duper Smoked Salt
  • 1 pineapple
  • 3 slightly soft fresh peaches
  • 1 tablespoon avocado oil or preferred oil
  • 2 limes, cut in half
  • 1/4 cup agave
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sriracha hot sauce
  • 2 teaspoons minced mint leaves

Pineapple Salad (optional)

  • 2 cups fresh pineapple chunks or the remaining pineapple
  • 1/2 medium green pepper, chopped
  • 1/2 medium red bell pepper, chopped
  • 2 scallions, chopped
  • 1 tablespoons finely chopped jalapeños
  • Mint and/or cilantro

Helpful Beefer Grill Tools:

Select kebab skewers about the same length as the Beefer grill grate:
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Trim pork tenderloin of silver skin and excess fat:

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Cut pork tenderloin into approximately (12-16) 2-inch chunks:

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Season pork tenderloin with Cooper Duper Smoked Finishing Sea Salt:

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With a large cutlery knife, cut the pineapple (including the crown) in half. Remove the core of each pineapple half by creating a V cut from top to bottom of the core. Use a curved, serrated knife, or grapefruit spoon to remove the fresh pineapple from each half:

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Cut 10-12 (2-inch) pineapple chunks. Scrape the remaining pineapple to make crushed pineapple in the pineapple boat. Set aside:

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Slice peaches, remove pit, and cut into twelve 1.5-inch chunks. If using a 2-prong skewer make sure to cut peach chunks to fit:

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Thread pork, peach and pineapple chunks onto skewer to fit:
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Brush with avocado oil and squeeze 1/2 lime over kebabs:

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Brush with avocado oil and squeeze 1/2 lime over kebabs:

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Ignite the Beefer Infrared Grill to high heat for 5 minutes. Turn knob halfway down to medium:
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Arrange 2 kebabs on each Beefer grill tray with drip trays underneath. Insert kebab trays on the center and bottom shelf. Grill kebabs for 45 seconds or until lightly browned. Use the Beefer handle to pull trays out. Turn the top kebab tray in opposite direction; leave bottom tray. Grill kebabs for 45 seconds or until lightly browned:

 

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With grill gloves on, turn the top skewers over, cook 45 seconds then change direction of tray, and cook 45 more seconds. Continue to rotate skewers on middle shelf until desired internal temperature:

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Cook pork chunks to 145°F for medium rare and 160°F for medium!

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Remove middle tray of skewers. Repeat the cooking technique above for the 2nd tray of pork skewers except change each time period to 30 seconds as the pork will be partially cooked at this point. Remove 2nd tray of skewers:

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Meanwhile, mix the agave syrup, lime juice, and sriracha:

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Brush glaze on cooked pork, peaches, and pineapple. If desired, the skewers can go back into the Beefer to brown for 15 seconds on each side. TIP : Serve Beefer Kebabs in a pineapple boat!

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TO SERVE In a medium bowl, mix Pineapple Salad ingredients, and serve with Beefer’s Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave. Salt and pepper to taste. 

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Serves: 4 Skewers

Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave from the Beefer