Filet Quality, Non-Filet Prices

 

In fact, any top sirloin cut will do, if you know how to grill it properly. Matt Moore, who wrote the new cookbook Butcher on the Block, stopped by Tonia's Kitchen to talk about how you can make that regular top sirloin cut sing on the grill. Matt told Tonia that he has a Kebab recipe that really melts in your mouth. He says the key to butchering at home to make uniform cuts, so those pieces of steak cook the same way. Matt says if you differentiate the cuts, it will be harder to have the same quality. Make sure you cut against the grain when butchering to ensure that the cuts will be as similar as possible to each other.

• 1½pounds top sirloin, trimmed of any fat and cut into 1-inch cubes
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• 1large Vidalia onion, cut into 1-inch cubes
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• 1/2cup extra-virgin olive oil
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• 1/3cup red wine vinegar
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• 1tablespoon Worcestershire sauce
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• 4-6cloves garlic, smashed
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• 1tablespoon dried oregano

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• 2-3sprigs fresh thyme
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• 1tablespoon kosher salt
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• 1/2tablespoon freshly ground black pepper
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• 1teaspoon ground cinnamon
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• 1/2teaspoon ground allspice
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• 1/2teaspoon crushed red pepper flakes
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• 6-8long metal skewers

1.

At least 30 minutes prior to cooking, and up to 24 hours in advance, combine the sirloin, onion, oil, vinegar, Worcestershire, garlic, oregano, thyme, salt, black pepper, cinnamon, allspice and red pepper in a zip-top bag. Toss the ingredients to combine and place in the refrigerator to marinate, turning on occasion to ensure even distribution.

2.

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them evenly onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 500 F to 550 F. Coat the top grate with oil. If using a gas grill, preheat to high, 500 F to 550 F, on all sides.

3.

Remove the beef and onions from the marinade, discarding the marinade, and skewer the kebabs, adding a few meat pieces followed by an onion piece, careful not to overcrowd the kebabs.

4.

Grill the kebabs, uncovered, for 2 to 3 minutes per side for a total of 10 to 12 minutes, until the internal temperature reaches 130 F for medium rare. Remove from the grill, rest for 5 minutes and serve.

Barbeque and Paella

 

It's not just barbeque that Grillmaster Matt Moore is in to these days, in his new cookbook Butcher on the Block, Matt told Tonia's Kitchen branches out into a fall favorite, paella. Matt says he really enjoys working with rice and cast iron cooking on a smoker. And this is an ideal recipe for that kind of cooking. He adds that you can play with the ingredients, subbing in calamari for the shrimp, and chicken thigh for the Chorizo sausage. Matt noted he considers his recipes kind of like templates, and you can play around them as you wish.

 ½ lb Spanish Chorizo Sausage, sliced into ½ inch slices

1 Tablespoon Extra Virgin Olive Oil
½ Medium Yellow Onion, finely diced
1 5 oz Package Mahatma™ Saffron Yellow Rice
1 Cup Canned Petite Diced Tomatoes
2 Cups Chicken Stock
½ lb Large Shrimp, peeled and deveined with tails on
1 Cup Frozen Green Peas, thawed

On the stove top, heat skillet over medium high heat; add chorizo and brown for 2 – 3 minutes. Remove chorizo and place on a paper towel lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3 – 4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20 – 25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to ‘steam’ in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.

No If's And's Or (Pork) Butts

 

You've heard of "low and slow" grilling, now here's hot and fast for a very particular cut of pork, the butt. Matt Moore. who wrote the new cookbook Butcher on the Block, came by Tonia's Kitchen to talk about how his experiences all over the world have shaped his views on BBQ. From his early days in Valdosta, Georgia to Nashville and everywhere around the country, he told Tonia there's no "right" way to BBQ. That's especially true if the end result is tasty, of which this next recipe sure is. Matt says he loves making a Greek-Style Pork Butt, which he considers almost like a pot roast, since the meat is so tender once it comes off the grill. Matt says he grills it hot and fast, which allows for pork so fork-tender, it's just like it was pulled.

• 1 8-10 lb. pork butt
• Dry rub (your preferences; if working with the rub recipe below, use 1/2)
• Aluminum foil (see above)

• 2 Tbsp. granulated sugar
• 2 Tbsp. kosher salt
• 2 tsp. smoked paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. chili powder
• 1 tsp. red pepper flakes
• 1 tsp. ground allspice
• 1 tsp. ground nutmeg
• ½ tsp. MSG

Stir together all ingredients in a bowl, and store in an airtight container up to one year.

Directions

1. Prepare a smoker, or grill for indirect heat, bringing internal temperature to 275 degrees F.
2. Rinse the butt in cold running water, and pat dry. Using your hands, liberally work the rub into every crevice of the meat.
3. Smoke the pork, covered, over indirect heat, maintaining a consistent temperature inside the smoker of 275 degrees F, for 12-14 hours, or until a meat thermometer inserted in the thickest portion registers 200 degrees F.
4. Remove the pork from smoker, let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand, reserving meat for desired use

A Summer Soup

 

Contrary to popular belief, soup can be great in the summer. Ellen Goldsmith, who wrote the new cookbook Nutritional Healing with Chinese Medicine, stopped by Tonia's Kitchen to talk about her recipe for vegan borscht. Ellen says it's a cool, hydrating soup for these hot summer days. Her "secret" ingredient here is a form of kelp called Kombu. It's an organic kelp that's very rich in minerals, including glutamate. Combine that with beets, which are already a superfood for the blood, and you have a rich, yet thrist-quenching soup that really hits the spot!

Everyone Loves a Cucumber

But it's not always the most digestible vegetable. But add a few ingredients and put them over some heat, and now it's a whole different story. Ellen Goldsmith, who wrote the new cookbook Nutritional Healing with Chinese Medicine, stopped by Tonia's Kitchen to talk about how Asian influences can make things so much healthier. Ellen told Tonia you only have to sauté the cucumbers for a short time, and combine them avocado oil, unsalted raw peanuts and rice vinegar, along with Szechuan Peppercorns. It makes for an amazing side, or just stands well on its own! And being cooked makes these cucumbers a lot more digestible!