Sunday, December 10, 2017

Reverse Seared Prime Rib on a Char-Broil Kamander

[FTC Disclaimer] We have appreciated having Char-Broil as a sponsor for the past three years.  This is our final sponsored post for them.  

It's time for the Grinch himself to carve the roast beast, right?  Rib roast season is here.

This is an easy recipe for Reverse Seared Prime Rib that I created for Char-Broil's website this year.  The full recipe is there.  These are just some additional pictures and notes.

I kept the seasonings simple, just black pepper, kosher salt, granulated garlic, cayenne pepper, and dried parsley.

The boneless beef rib roast that I bought was "lip on" so I sliced it off by cutting through along the fat line.  I superimposed the yellow line to show where to cut.  Save the lip.  Trim any red meat out for scraps and use the fat for making beef tallow.

Trimmed and tied to keep it in a more uniform shape.

Saturday, December 9, 2017

Steak and Grilled Onion Tacos

[FTC Disclaimer:  We are proud to have Certified Angus Beef® Brand is a sponsor of Nibble Me This.]

Want to know why the beef in these fantastic Steak and Grilled Onion Tacos is so tender?

Steak and Grilled Onion Tacos recipe featuring Certified Angus Beef Tenderloin #bestangusbeef

It's tender because I used beef tenderloin for the meat, specifically a Certified Angus Beef® Brand beef tenderloin from our Food City.  I trimmed this butt section of a tenderloin into:

Recipe ideas for the chain from a Certified Angus Beef tenderloin #bestangusbeef
  • Left:  Tenderloin chunks from the "chain."
  • Center:  tenderloin roast
  • Right:  A mini-roast using the side meat (iliacus muscle).

The "chain" is a little strip of muscle (psoas minor) that is hidden in a bunch of connective tissue that runs along the side of a whole beef tenderloin. A lot of people might mistake that for scrap.  But a little knife-work and patience can produce delectable bits of steak that chefs often treasure for themselves. 

These "scraps" of filet mignon are just the thing for Fire Seared Beef Tips and Rice or in these Steak and Grilled Onion Tacos.

Street style beef tacos recipe featuring Certified Angus Beef tenderloin

Trevor's girlfriend came over, and I wanted to make them something to eat while they studied.  I grabbed my beef tenderloin chunks, a few things I had in stock, and made them these tacos.

Steak and Grilled Onion Tacos


Friday, December 1, 2017

Stir-Fired Cajun Chicken Pasta

This is what happens when you get culinarily bored.  I combined a Cajun chicken recipe with stir-frying techniques (aka stir firing on the grill) to come up with this creamy and delicious Stir Fried Cajun Chicken Pasta.

I started with this Cajun Chicken Pasta recipe from BigOven as a jumping off place and changed the ingredients for my preferences or what I had in supply.  I decided on stir-frying because the ingredients suit that style of cooking and stir-frying on the grill is fun.

Remember that stir-frying happens at a frenetic pace.  Mise en place* is especially important with this "blink and it's done" type of cooking.  This includes the tools you will need, in this case, grill mitts, wooden spatulas, and maybe a set of tongs.  

Stir Fried Cajun Pasta


  • 2 chicken breasts, boneless, skinless, sliced stir-fry style
  • 1 tablespoon Cajun seasoning (divided)  I used my NMT Cajun Beef Rub recipe
  • 1.5 teaspoons Kosher salt (divided)
  • 2-3 tablespoons peanut or other high temp cooking oil
  • 2 cloves garlic, peeled
  • 1 red bell pepper, julienned 
  • 1 poblano chile, julienned 
  • 1 sweet onion, julienned 
  • 1/2 teaspoon black pepper
  • 2 cups heavy cream
  • 1 teaspoon lemon pepper seasoning
  • 1 lb rotini pasta, cooked according to directions
  • Slurry made of 1 tablespoon cold water and half tablespoon or cornstarch
  • 2 tablespoons finely chopped green onion
  • Parmesan or Pecorino-Romano cheese finely grated for garnish