Recipes
Philly Cheesesteak Sliders
Cook Time Prep Time: 15 minutes Total Time: 45 minutes Ingredients 2 lb. Simpson's Angus Ribeye Steaks Avocado Oil (Or any high smoke point oil) 1 Teaspoon Simpson's Appalachian Sea Salt & Pepper Blend 1/2 Large Yellow Onion (Thinly Sliced) 1 Large Bell Pepper (Thinly Sliced) 1 Pack Mild Provolone Cheese 12 count King's Hawaiian Rolls 1/2 cup Mayonnaise Instructions Preheat large cast iron skillet over medium-high heat and preheat oven to 300 degrees F. Take ribeye out of package and cut as thin as possible before seasoning with Simpson's Appalachian Sea Salt & Pepper Blend. Heat 1 tbsp. oil in the cast iron pan and cook the ribeye in batches. Allow the meat to cook undisturbed for up to 2 minutes before stirring to create a brown crust on one side. Remove steak from the pan and heat another 1 tbsp. of oil before adding the peppers and onions. Remove vegetables once they are translucent. Keep all Hawaiian Rolls intact and slice horizontally. Spread thin layer of mayonnaise across all of the rolls. Place Hawaiian Rolls in a 9x13 pan, evenly spread ribeye and vegetables across all rolls and cover with even layer of provolone cheese. Cover pan with foil and cook for 10 mins or until cheese is melted and bread is warm. Slice sliders along lines on the bread and enjoy!
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Reverse-Seared Ribeye
A proven technique to ensure restaurant quality steak every time, reverse-seared ribeyes are a staple for our staff here at Simpson's Meats.
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Chimichurri Sauce
Originating in Uruguay and Argentina, Chimichurri is the perfect addition to grilled steak. The perfect balance of heat and acid, this sauce adds flavor to beef that is unmatched. Cook Time Prep Time: 15 minutes Ingredients 1/2 cup olive oil 2 tablespoons red wine vinegar 1/2 cup finely-chopped parsley 1 teaspoon Simpson's Appalachian Sea Salt & Pepper Blend 1/2 teaspoon dried oregano 2 red chilies small (deseeded and finely chopped) 3-4 cloves finely-chopped garlic Instructions Mix all ingredients in a bowl and allow to sit anywhere from 10 minutes to 2 hours. After cooking steak, top with a few tablespoons of Chimichurri and enjoy!
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Smoked Beef Short Ribs
Known as a staple in Texas Barbecue, these Dino Beef Short Ribs are fall-off-the-bone tender with a rich, smoky flavor. Thanks to our good friend @CoachClarkBBQ for the recipe! Make sure to check out his Instagram for more. Cook Time Prep Time: 45 mins Total Time: 9-11 hours Ingredients Simpson's Angus Short Rib Plate Meat Church Holy Cow BBQ Rub Instructions Preheat smoker to 225-250 To prepare the short ribs, trim any fat or silver skin on the meat side of the ribs. **Pro Tip: Leave the membrane on the bottom of the ribs to keep intact during the long cook. After trimming, apply Meat Church Holy Cow Rub liberally to both sides of the beef ribs. Allow ribs to rest 30 minutes - 1 hour before cooking to allow the rub to adhere to the ribs. Place ribs on your preheated smoker meat side up. Every hour, spritz the ribs with a distilled vinaigrette or liquid of your choice. Once the internal temperature of the ribs reaches 170 - 175 F, you can optionally wrap the ribs in butcher paper or tin foil. Coach Clark recommends leaving the ribs unwrapped for the whole cook. As he says, "The more bark the better!" When the internal temperature of the ribs reaches 205 - 210 F, remove the ribs from the smoker and place them in a cooler for 1 hour to rest. To serve, slice in between the bones and enjoy!
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Smash Burger Tacos
Thanks to @coachclarkbbq for the recipe! Make sure to check out his Instagram for more. Cook Time Prep Time: 15 minutes Cook Time: 30 minutes Ingredients 2 lb. Simpson's Premium Angus Ground Beef Simpson's Appalachian Sea Salt & Pepper Blend Flour Tortillas American Cheese Your Favorite Burger Toppings Instructions Preheat flat top or cast iron pan to high heat. Portion Premium Angus Ground Beef into 4 oz balls and set aside. Once flat top or cast iron pan is hot, place ground beef ball on pan and season with Appalachian Sea Salt & Pepper Blend. Place tortilla on top of ground beef, and using a spatula or burger smasher, flatten the ground beef to the edges of the tortilla. Cook for 6 minutes to allow burger enough time to create a nice sear. After 6 minutes, flip burger over and add cheese to the top of the burger. Once the cheese has melted remove taco from flat top or pan, top with your favorite burger toppings, and enjoy!
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Dutch Oven Carnitas Tacos
Slow-Cooked Pulled Pork Carnitas Tacos are an amazing way to impress the crowd with flavor-packed tacos for your next gathering! Start early, throw this recipe in the oven, and let that pork slowly cook for an easy, delicious meal. What Are Carnitas? Simply put, carnitas are what Americans would call pulled pork. This recipe calls for slow roasting a Bone-In Pork Butt in a dutch oven until fork-tender. To take this dish one step further, you can optionally crisp up the cooked pulled pork as the last step of the cooking process to achieve maximum crispy flavor! Cook Time Prep Time: 30 mins Total Time: 9-11 hours Ingredients Simpson's Bone-In Pork Butt 3/4 cup Meat Church Dia De La Fajita Rub 2 Yellow Onions 1 can Chipotle Peppers in Adobo Sauce 1/4 cup Olive Oil Cilantro Limes Corn or Flour Tortillas Instructions In a blender, combine chipotle peppers, 1 yellow onion, olive oil, and Meat Church Dia De La Fajita rub to form a paste. Score pork butt on the fat side and rub paste on all sides of the meat. Cut remaining onion into eights and place in dutch oven. Place seasoned pork butt in dutch oven with the onions and allow to rest on the counter for an hour if possible. While pork is resting, preheat oven to 225-250F. Place dutch oven on center rack in preheated oven and cook for approximately 1-2 hours per pound of pork or until internal temperature reaches 195F. Remove dutch oven from oven and let pork rest for 30 minutes. After rested, remove bone, and shred pork with two forks. OPTIONAL: After the pork is shredded, spread out the meat onto a sheet pan along with the liquid from the dutch oven and broil on high in the oven until crispy. Serve with tortillas, freshly diced onion, cilantro, and a squeeze of lime!
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Smoked and Loaded Queso Dip
Thanks to our good friend, Wes Clark (@coachclarkbbq), for the Smoked and Loaded Queso recipe! This recipe is perfect for gameday or your next gathering!
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Carne Asada Skirt Steak Tacos
Thanks to our good friend, Wes Clark (@coachclarkbbq), for the Carne Asada Recipe! Throw this steak on a griddle or grill and you are set for the perfect weeknight meal!
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Mississippi Roast
Cook Time Prep Time: 15 minutes Total Time: 8-10 hours Ingredients Simpson's Angus Chuck Roast OR Simpson's Angus Tri-Tip Simpson's Appalachian Sea Salt & Pepper Blend, or a bbq rub of your choice Olive Oil 2 packages zesty Italian dry dressing 1 package au jus gravy mix 1 jar pepperoncini peppers (use the whole jar and juice) 1 dash of apple cider vinegar Instructions Season beef with salt & pepper or your favorite bbq dry rub. Preheat large pan with olive oil. Sear beef roast 4-5 minutes on all sides to create a crust. Remove beef roast from pan and place into a slow cooker. Add 1 full jar of pepperoncini to the slow cooker bowl over beef roast along with the packages of dry Italian dressing and aujus gravy mix. Cover slow cooker with lid and cook on low for 8-10 hours. Remove lid of slow cooker and shred beef roast inside the slower cooker. Add beef roast along with pepperoncini peppers to your favorite roll or sandwich bun and enjoy!
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