Appetizer Idea: Fried Mashed Potato Cakes with Brisket and Pimento Cheese

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I smoked a brisket last weekend and while it was tender, delicious, and amazing, that is just the start of this post.

One night last week, I made twice-baked potatoes with some of this tasty brisket and leftover pimento cheese that Alexis had made.

Twice-Baked Potatoes

The process is simple. 

• I baked two large Idaho bakers on the Egg until they were tender. 
• I sliced the top off and scoops the steaming potato pulp into a large bowl. 
• There I added about a cup of chopped brisket and a heaping amount of pimento cheese. 
• I stuffed most of this mix back into the potato shells.

I put the potatoes on a tray into a Big Green Egg set up for indirect heat and running at 350°f. I topped them with a few pats of butter and let them run for 20 minutes.

I Would Do Anything For Loaf - Meatloaf Sandwich

[FTC Standard Disclosure]  I received no compensation for this post.

Do you know what the best thing is about meatloaf? Having leftovers and being able to have a meatloaf sandwich later. It's in my top 5, for sure!

My All-Time Top 5 Favorite Sandwiches

• Pulled pork sandwich - smoked pork, maybe sauce (vinegar, mustard, or sweet), maybe slaw
• Kentucky Hot Brown - sliced turkey, tomato, bacon, and Mornay sauce (cheesy bechamel)
• Meatloaf sandwich - leftover meatloaf, Chipotle BBQ sauce, cheddar, onion ring
• Spaghetti Sandwich (aka the Slim Shady) - leftover spaghetti, toasted garlic bread, Provolone, Parmesan 
• Croque Madame - sourdough, smoked ham, Mornay sauce, Sunnyside up egg

My meatloaf sandwich is the "I Would Do Anything For Loaf," and it consists of:

• Leftover slice of meatloaf
• Chipotle Honey BBQ Sauce
• Sliced mild cheddar
• Beer Battered Onion Rings
• Spicy pickles
• Toasted brioche bun

Here are the ones that Alexis and I made this weekend.

UPDATE:  Several people have asked for it so I have posted the onion ring recipe.

Of course, the key to any meatloaf sandwich is staring with a juicy, well-seasoned meatloaf.  So we started with the Cheddar Chipotle Meatloaf recipe from my second book, The Offset Smoker Cookbook.  

Cheddar Chipotle Meatloaf pictured in The Offset Smoker Cookbook (Ulysses Press)

Even though my second book was all cooked on offset smokers, the recipes are easily converted to a kamado-style grill like the Big Green Egg or Kamado Joe.  I cooked the meatloaf for these sandwiches on one of our large Big Green Eggs. 

Reverse Seared Tri-Tip and Tri-Tip Cobb Salad

Three proteins?  That's my kind of salad!

Alexis and I made this Tri-Tip Cobb Salad for dinner this week.  It's not really an authentic Cobb salad...maybe Cobb-ish?  Whatever you want to call it, it's delicious.  It features:

• Reverse-seared beef tri-tip.
• Home-cured & smoked sorghum bacon (a recipe from our second book)
• Homemade yeast roll croutons
• Hard-boiled eggs
• Sliced tomato
• French fried onions
• Spring mix
• Homemade blue cheese dressing  

I had been craving beef tri-tip recently because Dan Phelps posted one that he cooked on his Kamado Joe at Learning To Smoke.  I mentioned to him that I hadn't seen tri-tip in the Knoxville area in quite a while and then BAM!  The very next week, I stumbled across a tri-tip!  The Baader-Meinhof effect for meat, perhaps? 

I have had a jar of Santa Maria tri-tip rub that I made at the Certified Angus Beef® Brand Culinary Center last year.

I lightly coated the tri-tip with avocado oil and then liberally applied the Santa Maria rub all over. A lot of people ask me about avocado oil.  It is a high-temperature cooking oil that's excellent for grilling.  It has a neutral flavor, much like olive oil doesn't taste like olives, and peanut oil doesn't taste like peanuts.

Stockyard Spud - Prime Rib Stuffed Baked Potatoes

[FTC Disclosure]  I received no direct compensation for this post; however, I am attending an expenses-paid trip to Certified Angus Beef® Brand's BBQ Summit later this month.  Also, if you end up buying one of my books, obviously I get compensation there.

The Stockyard Spud is my latest creation from leftovers.  It is a mammoth-sized Idaho spud fire-roasted on a kamado grill and then stuffed with chopped, smoked prime rib, beef jus, cheddar cheeses, and caramelized onions.  

If you don't have a slice of prime rib roast lying around, some chopped up leftover steak would be just as good in this.  Heck, this will let you split one steak between 3 or 4 people and still leave no one hungry.

I'm not going to write up the recipe, this is more of a "take the concept and run with it" kind of thing.  If you have any questions, just shoot me an email or reach out on social media.  I had to turn off comments because of the ridiculous amounts of spam comments per day made it too hard to manage.

I happened to have a slice of this dry-aged, smoked rib roast leftover from the last photo shoot for my second book -  The Offset Smoker Cookbook (releases in July 2019).

I dry aged an 18-pound Certified Angus Beef® Brand ribeye roast for 30 days using a Umai Dry bag. 

Fire Roasted King Ranch Chicken Casserole

[FTC Disclaimer] We received no compensation for this post.  Two of the links are Amazon Affiliate links.

Alexis and I have been on a leftovers purge for the week because our freezers have gotten too full.  Last night, our freezer dive resulted in enough treasures to make Eating Well's Quick King Ranch Chicken Casserole. 

Of course, we changed it up a little bit, mainly because of what we had on hand or what we didn't.  And of course, we did ours on a kamado grill - a large Big Green Egg.  I think the fire roasting absolutely adds to the dish.

Smoked Turkey and Wild Rice Soup

Thanksgiving isn't over until we've made our Smoked Turkey and Wild Rice Soup.  This is a recipe that I got from my mother years ago, and we've made it our own.  It takes your leftover turkey and surrounds it in this velvety and hearty soup.

I know that you've probably already used up your Thanksgiving leftovers but tuck this one away for Christmas leftovers or use a rotisserie chicken instead. This also freezes well, so if you are tired of turkey, you can save it for later.  This soup rocks on a cold, dreary Winter's day.

Smoked Turkey and Wild Rice Soup

Servings:  8 cups or 4 bowls

Ingredients

• 1 stick unsalted butter
• 1/2 cup finely diced carrot, about 1 large carrot
• 1/2 cup all-purpose flour
• 7 cups turkey stock
• 6.2-ounce package Uncle Ben's Wild Rice 
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flake
• 2 cups diced smoked turkey
• 1/4 cup finely chopped green onion, about 3 onions
• 1 cup half and half
• 2 teaspoons NMT BaCock! Poultry Rub recipe or another poultry seasoning

Instructions

1. Saute the carrot. Preheat a stock pot over medium-high heat.  Melt the butter and saute the carrot for three minutes.
2. Make a volute.    Sprinkle in flour while whisking to combine.  Cook for 1-2 minutes, whisking continuously.  Slowly add the stock while whisking.  It seems like a lot of work, but it's worth the whisk (sorry, couldn't help myself).   
3. Add the rice, seasoning packet, black pepper, and red pepper flake.  Bring to a simmer and let cook for 30 minutes, stirring occasionally. 
4. Stir in the smoked turkey and green onions.  Cook until heated through, about 10 minutes.
5. Remove from heat and stir in the half-and-half.  
6. Season to taste.  Add the poultry seasoning, starting with 1 teaspoon and add until you reach the taste you like.  For us, that was 2 teaspoons of NMT BaCock! Poultry Rub but your mileage may vary.

Leftover Brisket: Brisket, Egg, and Cheese Biscuits.

[FTC Disclaimer]  We have no affiliation with Deep South Smokers.  Flame Boss has given us samples but we have also bought units from them at full price too, they are worth it.  We are proud to be sponsored by Certified Angus Beef Brand but this is not a sponsored post.

We smoked a couple of briskets a couple of weekends ago to practice for upcoming BBQ competitions.  The next morning I woke up at 5am with this idea in mind.  It's a brisket, egg, and cheese biscuit, complete with a cheese skirt.

• The brisket was shredded from the point, the best part of the brisket IMO.
• I seasoned the egg with a little of our beef rub recipe and fried it sunny side up.
• I made a "cheese skirt" using Bojangle's concept for the Cheddar Bo biscuit that they used to sell.  I took the bottom half of a biscuit, topped it with fresh shredded Colby-jack cheese, and put it on a sheet pan in a 425f oven for 3-4 minutes.  This melts the cheese in a "skirt" around the biscuit.
• Alexis made the lemon pepper sour cream biskets.  

I could have done the briskets on our kamado grills but since it was for competition practice, I used the Deep South Smokers GC36.  This is a gravity fed, insulated box smoker.  

The Flame Boss is an electronic controller that maintains a specific temperature in your cooker and monitors the cooking temperature of up to 3 meats.  It is wireless via wi-fi so it lets me keep an eye on things on my smart phone.  These work with a pit like my Deep South or something smaller like Big Green Eggs.

 I use several factors for selecting my briskets.

• Source - When possible, I like to get Certified Angus Beef Brand briskets because I find their 10 quality standards provides a consistent brisket.  My second choice is prime briskets, usually from Costco because they are about the only store that routinely carries prime brisket in my area.  I'll do wagyu from time to time but I've scored better without it.  

• Size - It depends. For competition I look for 17-18 pounds.  If I'm cooking it whole on a large Big Green Egg, the length limits it, usually around 13 pounds. 

• Shape - For competition I buy 2 briskets. One with a very nice flat and the other with a big point. I get two because on one, I trim the point short so part of the point protects the flat. I'll take my slices from that flat and the burnt ends from the other point.  The flat should be well marbled, flexible, and have "mostly even" thickness. It should also have color to it, I don't like pale briskets.  If I am just buying one for home, I look for the one that has the nicest flat with a decent point.

We separate the brisket flat from the point for competition.  It makes the cook time faster and it gets more bark on my point for burnt ends. 

Creamy Chicken and Penne

This is just a quickie recipe that we put together last night for dinner.  It was really just to get something on the table, but it turned out too good not to share it.

We used leftover fire-braised chicken thighs but you can substitute the meat from a rotisserie chicken instead. I'll explain the fire braising process after the recipe if you are interested in that.  But this chicken is creamy, delicious, and straight up comfort food.

Creamy Chicken and Penne

Ingredients

• 5 tablespoons unsalted butter
• 1/2 sweet onion, peeled and diced
• 1/3 cup all-purpose flour
• 1 1/2 cups vegetable stock
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon white pepper
• 1 1/2 cups heavy cream
• 3 cups fire-braised chicken
• 1/2 cup smoked Alpine white cheddar or other cheese
• 1/4 cup finely chopped roasted red pepper
• 1/2 cup panko breadcrumbs
• 1 tablespoon finely diced green onion
• 12 ounces dry penne, cooked according to directions

Instructions

Hawg Back BBQ Stuffed Potatoes

One of my favorite ways to use leftover smoked pork or brisket is to use it for a loaded baked potato.

Cheesy, smoky, salty, and sweet - a Hawg Back will fill you up.

This dish appears on the menus of many BBQ joints because they are delicious and filling.  The biggest reason is that it helps them "re-work" leftover BBQ into a new dish, minimizing product loss.  

The might just be called "BBQ stuffed potato" or "BBQ loaded potato."  But many joints come up with names to set them apart, such as; The Heavyweight, The Big Poppa, or a Chop Baker.  The first one that I ever had was from Buddy's BBQ in Knoxville.  They call theirs Hawg Back Potatoes and that name has stuck with me.

The ingredients vary somewhat, but the basic is a large baked potato, smoked pork, cheddar cheese, BBQ Sauce, and sour cream.  I consider these to be an entree, not a side dish or appetizer. I made these last night using some of our leftover smoked pork that we froze after a BBQ contest last year.

Hawg Back BBQ Stuffed Potatoes

Ingredients

Roasted Garlic, Potato, and Queso Soup - Leftover Special

We were hungry.

It was the week before Christmas, grocery stores were slammed, and there's no way we were leaving the house.  So whatever we were going to eat HAD to come from our pantry and fridge (cough! "fridges" cough!).  Here's what we came up with ....

Fortunately we have been cooking a lot for ourselves and for some work stuff so there was a good bit of leftovers from which to choose:

• oven roasted red bliss potatoes (about 3 cups)
• fire roasted garlic (used about 1 heaping tablespoon)
• homemade queso dip (a little less than a cup)
• beef stock (about 2 cups)

I mixed it all up in a medium stock pot and seasoned it with smoked ghost chili pepper salt and black pepper.  I let it all slow simmer for about 30 minutes.  

We topped it with some Penzey's taco seasoning, Mexican crema, and some shredded Oaxaca cheese.

Leftovers....they can rock.

In March of 2015, I was in Nashville for the National BBQ Association's annual conference and staying at the Sheraton Music City Hotel.  It was snowing out so I got room service and was surprised to get some of the best huevos rancheros I have ever had.

The huevos rancheros in question.  They used poached eggs and 3 chile black beans were in the mix.  It was amazingly good, way better than you'd ever expect from room service.

That dish stuck with me and I finally got around to making a version of it this weekend when I had some leftover brisket from a community service event that we cooked for last Thursday.  Because what would go better under huevos rancheros than 3 chile black beans?  How about a black bean, chile, and brisket chili!?!  

Huevos Rancheros with Brisket and Black Bean Chili

Published 08/25/2016

Spicy black bean and chopped brisket chile topped with crispy grilled tortillas, fried eggs, and Oaxaca cheese all smothered with homemade fire roasted salsa.  If you don't have leftover chopped brisket, you can always buy some from your local BBQ joint.

Ingredients

• 8 corn tortillas
• 8 large eggs
• 2 cups fire roasted salsa
• 2 cups shredded Oaxaca cheese
• 1 avocado, peeled and sliced
• 1 cup pico de gallo
• 1 cup Mexican crema

For the Brisket and Black Bean Chili

• 2 cans Bush's Seasoned Black Beans
• 1/2 cup leftover chopped brisket
• 1 onion, sliced, grilled, and diced
• 1/2 of a fire roasted poblano chile, seeded, peeled, and diced
• 1/2 of a fire roasted jalapeno chile, seeded, peeled, and diced
• 1/2 of a serrano chile, seeded, peeled, and diced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup cilantro
• 1/2-3/4 cup beef stock

Instructions

1. Preheat grill to 350f (medium).
2. Mix all chili ingredients together in a grill safe pot.  Place on grill and allow to simmer for 30 minutes.  (Alternate method using raw chiles and onion:  Just dice the onion and chiles, then saute in a pot over medium high heat until tender, 8-10 minutes.  Add in remaining chili ingredients and simmer for 30 minutes.
3.  Grill tortillas until crispy, about 1 minute a side.  Wrap in foil and keep warm.
4. Fry eggs sunny side up (or to your preference).
5. Place a cup of the brisket and black bean chili on a plate.  Top with two of the tortillas and two eggs.  Smother the eggs with salsa and serve with pico de gallo, crema, and avocado on the side.  Repeat for other 3 plates.

Yield: 4 servings
Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 30 mins.
Total time: 50 mins.

It might be difficult to find the Oaxaca cheese but it's worth it if you can find it.  I call it "Mexican mozzarella" because it is rich, buttery, and melts like a dream.  We buy ours at Kroger or Walmart in the refrigerated Latino foods section in the Dairy department.

I had leftover brisket because we cooked for a community event.  I brought the "Warthog" stick burner out of storage for this one. 

Huge 18 lb Certified Angus Beef brisket that we bought from Kroger.  I wish that we had a regular, consistent source for CAB briskets in Knoxville because the last 2 we have gotten were very nice.

I injected using Butcher's Original Brisket Injection.  I switched from the Chops Power Injector to this type of injector because I like that it applies metered doses instead of guessing how much I have injected.  Each squeeze of the hand grip is 1 to 5 cc, depending on the settings.  This way I am injecting a consistent amount everywhere.

You probably noticed that I separated the point and the flat.  We do this at competitions, mainly because it cooks quicker, more evenly, and it gets me better bark coverage for my burnt ends.  Here's a great video by David Bouska of Butcher's BBQ about how to trim this yourself.

I used a dalmation rub (salt, pepper, garlic, red pepper).

To get the Warthog going, I do about 6 small, cross-stacked splits of hickory or oak and use a shovel to put about a half chimney starter of live charcoal briquettes on top of the splits.  Then I open up the intake vents and exhaust ports full bore to get the air flowing.

We cooked roughly 50 lbs of chicken, 40 lbs of pork, and 20 lbs of brisket for the event, which is why I used the stick burner.  This was in addition to vacuum sealed freezer packs of pork and beef that we had from previous competitions.  We were anticipating 100 guests and had enough food for 150 guests.  That's why we ended up with extra, which is a good problem to have.  Sure beats the alternative.

This is the leftover part of the flat heated back up for the eggs.  To reheat brisket I wrap it in foil with about 1/3 cup of beef stock and put it in a 250f oven for 45 minutes to an hour, just until it gets flexible again.

I grilled the veggies for the black bean and brisket chili on my Big Green Egg Mini-Max.  It's perfect for small jobs like this.

My recipe for homemade fire roasted salsa is my most recent post.

I grilled the corn tortillas to get them crispy, about 30 seconds per side at 350f. 

Breakfast, brunch, lunch, or dinner, this meal is a winner.  I like making the salsa, chili, and pico de gallo ahead of time so all I have to do is toast some tortillas and fry some eggs.

[FTC Standard Disclaimer]  I received no compensation for this post.  I have no affiliation with Sheraton, Big Green Egg, or Butcher's BBQ.  I have a good relationship with Certified Angus Beef but have received no benefits or compensation from then this year.  

Fire Roasted Meatloaf Casserole

A leftover meatloaf sandwich is one of the most perfect fridge diving foods.  But sometimes you want to try something different and I came up with this recipe in my head before I even had leftover meatloaf.  I cooked that Grilla Meatloaf just for this recipe and then Alexis and I ate every bit of it before it could even get cold.  So the next day we made TWO Grilla meatloaves just to be safe from our own gluttony.

This really isn't as much a recipe as an idea for a recipe.  Feel free to use your own favorite meatloaf, tomato gravy, and/or mashed potato recipes. Obviously it is a lot like a shepherd's pie but I think it's a heck of a lot better.  

Fire Roasted Meatloaf Casserole

Ingredients

• 1 batch Grilla Meatloaf, cut into 1-1.5" thick slices
• 1 batch tomato gravy
• 1-2 cups shredded cheese
• 1 batch roasted garlic mashed potatoes
• 1 1/2 tablespoon sweet BBQ rub
• 1/2 teaspoon dried parsley
• 1/2 cup BBQ sauce

Instructions

1. Set up grill for indirect heat and preheat to 350f
2. Place the meatloaf slices in a layer in a lightly greased 2 quart casserole dish.  (We used an 8" x 11.5" x 2" casserole dish.)
3. Cover the meatloaf with a layer of the tomato gravy and top that with shredded cheese.
4. Spread or pipe mashed potatoes on top of the casserole.  Sprinkle rub and parsley evenly across the mashed potatoes.
5. Put the casserole in your grill and fire roast until heated through, about 45 minutes.
6. Drizzle with the sauce and serve.

Notes

• We used Meat Church Deez Nuts for the sweet BBQ rub.  
• For the BBQ sauce I used my leftover glaze from the meatloaf which was 1/2 cup ketchup, 1/4 cup Blues Hog BBQ sauce, and 1/4 cup brown sugar.
• I did the tomato gravy as written except - we simmered for 15 minutes, used an immersion blender and THEN added the bacon.  We also added roasted garlic and more salt and black pepper.

We used the Grilla pellet cooker for this recipe because we wanted easy and steady heat.  This recipe would also rock in a kamado grill because they work like a brick oven.

The Grilla uses electricity but it isn't an electric cooker.  It uses electricity to run an auger that pushes compressed wood pellets into the cooking chamber.  But after the 8 minute warm up period, all of the heat is provided by burning the real wood pellets.  You can even see the flame through the Grilla window.

I learned my lesson and made two meatloaves in case we devoured one before we could use it in the recipe.

Glazing the meatloaf.  I like a tangy, tomato based glaze but if you like the brown gravy style, that works for this recipe too.

Did I mention that I love meatloaf?

Chop up the end pieces to fill in any gaps.

The tomato bacon recipe we used has a good bit of bacon in it and it adds a great flavor to the casserole.  

We used sharp cheddar cheese but you could go with any cheese you like.  You can shred blocks or just use slices.  Pepper jack cheese would also be a great way to go, especially if you went with a Tex-Mex or Southwestern flavor profile.

You can just spoon the mashed potatoes in but I like to use a piping back just for appearance's sake.  We did our basic mashed potato recipe using a blend of Yukon gold and red bliss potatoes, sour cream, roasted garlic, butter, salt, and pepper.

We used a sweet BBQ rub but you can do whatever seasonings you want.

 

Roasting your casserole higher up in your grill will keep the bottom from burning and get better browning on the top of the dish.  It gets the heat reflecting down from the top lid.

Just like the cheese and rub, whatever BBQ sauce you use should either complement or contrast the meatloaf that you use.  We just used some extra meatloaf glaze and it was perfect for this.

Uh oh....looks like the meatloaf sandwich now has competition for being the best way to use leftover meatloaf!  

Brisket Sliders with Fried Avocado Stuffed Hatch Chile and a Giveaway

Here's another idea for using leftover BBQ brisket - a brisket slider topped with a deep fried Hatch chile that has been stuffed avocado and cheese.

While the brisket alone makes great sliders, this topping creates a slider that has mild heat, crispiness, and then a smooth cooling effect from the avocado and cheese.  Don't have any leftover brisket around?  Your local BBQ joint would probably be glad to sell you an extra pound or two!

But when we do BBQ competitions, I like to cook an extra Certified Angus Beef (CAB) brisket flat as a back up.  Sometimes I'll use the exact same recipe, other times I'll tweak the back up flat recipe and choose between the better versions.  This was my back up at the BBQ Bash in Maryville - an 8.4 pound flat.

Getting ready to go onto the smoker.

After building our brisket turn in box and passing out samples to friends...

Sorry about the "potato quality" mobile phone picture.  I didn't take my camera to the contest.

We still had an entire flat to bring home, about 4 pounds worth.  Even after sitting in the fridge and reheating, it was still tender, smoky, and moist.  Here's a confession - I like brisket better after it has been reheated and becomes fall apart tender.  I know that's over done and I don't like my ribs that way but crumbled up brisket on a taco or slider?  I'm all in.

Tasty even when reheated a few days later...

I wanted something a little different, something that you might get at your favorite watering hole.  I surfed the freezer and found a package of Hatch chiles from last season, inspiring these pub style sliders.

Cut the chiles in half and de-seeded them. Typical triple dip of seasoned flour, eggwash, bread crumbs.

I used a quarter chile, a half slice of avocado, a small piece of cream cheese, and a few pinches of fajita seasoning for each topper.

The chiles can be tender so I double secured them with toothpicks.

As soon as they come out of the fryer, hit them with some fine sea salt.

Served each with a slice of brisket, one topper, and a bit of au jus. 

These sliders were crazy good.  I'll admit it was a little bit of a pain making the toppers but they were worth it.

Certified Angus Beef - Steak Giveaway
Speaking of brisket, a few weeks ago I attended #GrillTalk at the Certified Angus Beef headquarters in Wooster, Ohio.  We learned about how beef is graded, why the CAB program yields better beef, we practiced breaking down primal cuts (shoulder, sirloin, etc), and discussed different cuts of beef for the grill.

Chef Ashley Pado seasoning a CAB brisket as we discuss low and slow BBQ.

I am working on a post to share a good bit of what I learned at the Certified Angus Beef facilities but first I want to share this....

Steak Giveaway!

The folks at Certified Angus Beef are generously giving away one of their Cattlemen's Premium Collection packs to one lucky reader, shipped to their door.  That collection includes:

• four 12 oz CAB strip steaks, 
• four 8 oz CAB filet mignon, and 
• four 10 oz CAB ribeye steaks. 

How To Enter and Rules - CONTEST PERIOD CLOSED

1. To enter, just leave a comment about your favorite cut of steak.  You can have a second entry for a tweet about this giveaway including my twitter handle @nibblemethis so I can find it.  NOTE:  If you are using the anonymous comment option, please make sure to leave a way to reach you (email,  forum user name, twitter etc) in case you win. 
2. Giveaway entry period begins as soon as this is posted and ends July 19, 2015 at 11:59pm. Drawing will be held July 20, 2015 at noon (All times are Eastern Time zone).  Winner will be announced in an update to this post. 
3. Comments & tweets will be numbered and random.org will generate a random number for the winner.
4. Limited to residents of the continental United States unless you wish to pay the extra shipping charges.
5. Certified Angus Beef is only sponsoring the prize package. I am hosting the giveaway and I am the final judge regarding any discrepancies, interpretations, grievances, etc about this drawing.
6. Winner must respond to claim the prize within one week of the winning announcement and/or email contact. I do attempt to contact the winner directly if contact information is provided.  If a winner does not claim the prize during the specified time, a reserve winner will be drawn from the original entries.

In the mean time, check out Certified Angus Beef's website for recipes and inspiration for what you want to do if you win this amazing package of premium steaks!

Winner Announcement 
The random draw winner is Bailey Landreth.  Bailey, I have messaged you through a hangout on your Google+ account.  Please get back with me on your mailing address and I will get Certified Angus Beef to ship you your prize package.

[FTC Standard Disclaimer]  I received the same package of steaks and an expenses paid trip to the Certified Angus Beef headquarters; however, I have been using CAB long before and any opinions given are strictly my own.