Pot Roast Artichoke Dip

Serving Size: 6-10
Prep Time: 10 Min
Cook Time: 20-30 Min

Ingredients 

• 12 ounces cooked (leftover) beef pot roast, chopped
• 1 (12oz) can artichoke hearts, drained 
• 8 ounces cream cheese, softened 
• 1 teaspoon freshly ground black pepper 
• 2 teaspoon granulated garlic 
• 3/4 cup reduced-fat dairy sour cream 
• 1/2 cup shredded Parmesan cheese 
• 1 cup reduced-fat mozzarella cheese 
• 5 ounces fresh spinach, chopped 

Cooking 

1. Preheat oven to 375°F. In a large bowl mix together cream cheese, sour cream, parmesan cheese, mozzarella cheese, pepper, and garlic. Once smooth add in spinach, chopped Beef, and artichoke hearts; combine.
   
2. Coat a 9 X 9 baking dish with non-stick spray. Place mixture into baking dish and bake for 20 to 30 minutes or until mixture is bubbling and golden brown. Serve warm along side fresh vegetables and tortilla chips. 

Smoked Queso Dip

Serving Size: 6-10
Prep Time: 20 Min
Cook Time: 20 Min

Ingredients

• 1 lb ground beef
• 1 pack creamy mozzarella 
• 1 c fresh shredded cheddar 
• 1/2 box Velveeta 
• 1 can Rotel 
• 1 can hatch green 
• 1/2 diced onion 
• 1 orange pepper diced 
• 1 yellow pepper diced 
• Taco seasoning 
• 1/4c Evaporated milk 
• Salt Top with cilantro 
• Red pepper / Oaxaca cheese
  
  

Cooking

1. Sauté fresh peppers & onions on the grill in a cast iron skillet.
   
2. Add beef & drain, then sprinkle in taco seasoning & salt to taste. 
3. Pour in Rotel & hatch chiles then stir. 
4. Dump the mozzarella & cheddar into the skillet and wait until it softens to add the Velveeta cheese. 
5. Break it apart with your hands into small chunks and stir gently with a spatula until melted. Add the evaporated milk & stir to combine. *Add more of you like your Queso thin.
   

Hot & Fast Brisket

Ingredients

• Brisket
• Salt & Pepper
• Garlic powder
• 1 cup beef broth
  
  

Cooking

1. Trim the fat cap of your brisket to a 1/4 inch thickness and let rest at room temp for at least 30 mins. Set your smoker to 350ºF
2. Coat brisket generously with salt pepper & garlic.  Transfer brisket to the smoker and cook until your brisket reaches an internal temperature of 165º. 
3. Remove brisket from smoker and wrap in foil, adding 1 cup beef broth (drippings or tallow work). 
4. Cook brisket until the internal temperature reaches 203ºF or the temperature probe has no resistance when inserted into the cooked brisket. (Feel is the most important checkpoint.) 
5. Remove brisket from the smoker, vent the foil, and rewrap. Wrap in a towel and place in a cooler. Let rest for at least 30 minutes (the longer it rests, the better).
6. Slice into 1/2 inch slices or chunks. Sauce optional

Flank Steak Pinwheels

You can check out the how-to video from Seattle Butcher's Wife here! 

Ingredients

• 1 skirt steak 
• Olive oil or infused oil
• Pesto or chimichurri
• Melty Cheese ie. provolone, white cheddar or mozzarella. 
• Sun dried tomatoes in oil
• Seasoning of choice
  
  

Cooking

1. Rollout & trim your flank steak if needed. Pat dry with a paper towel
2. Pound out the flank steak and thin as possible, working your way outward on each side
3. Lightly coat the flank steak in oil and season. Brush on pesto or chimichurri and fill with toppings
4. Roll up the flank steak tightly, and tie with butchers twine about an inch apart all the way across. Wrap in saran wrap and let rest in the fridge overnight
5. Cook on a charcoal grill or smoker using indirect heat at 300-350°F. Cook to an internal temp of 125°f then sear both sides in a cast iron skillet

Pot Roast Burnt Ends

You can check out the how-to video from Seattle Butcher's Wife here!  

Ingredients 

• Chuck Roast
• Seasoning of choice
• Butter
• BBQ Sauce

Cooking

1. Season the chuck roast
2. Smoke at 250°F
3. Remove when internal temp hits 170°F or when it forms a nice bark
4. Cut into chunks and remove any excess fat
5. Place the chunks back into the pan with butter & bbq sauce. Cover pan with foil
6. Bring smoker to 270-275°F and cook until tender. Stir occasionally and leave the lid off for the last 2-5 minutes to allow sauce to thicken.