Fire up the grill!

Fire up the grill this Memorial Day with all your favorites from US Wellness Meats! We've asked Civilized Caveman Cooking Creations to share some of his paleo-tastic recipes with us. Perfect for any outdoor barbecue. So get your grill out, invite your friends over, and enjoy these tasty eats.

 

 

Grilled Tri-Tip with Romesco sauce and Lemon Butter Mushrooms

Romesco Tri-Tip

Ingredients

  • 2 Tri-tip Steaks at room temperature for 30 mins
  • Salt and Pepper to taste

Romesco Sauce

  • 1/4 Cup Olive oil
  • 1/2 cup almonds
  • 6 garlic cloves
  • 1 tsp salt
  • 15 ounce can of crushed tomatoes
  • 8 ounces roasted red peppers
  • 2 tbsp red wine vinegar
  • 1/2 Onion

Lemon Mushrooms

  • 12 ounces mushrooms, chopped
  • 1 large onion, sliced
  • Juice of 1-2 Lemons
  • 1 Tbsp Thyme dried
  • 4 Tbsp Grass fed butter
  • Salt and Pepper to taste
  • Lemon Zest
Romesco Tri-Tip

Directions

  1. Preheat your grill to medium high heat, around 400-500 Degrees F and your oven to 400 Degrees F
  2. While your grill is preheating, place your mushrooms and onions in a large mixing bowl with your lemon juice, thyme, and salt and pepper
  3. Mix well
  4. Make two aluminum foil packets to place your mushrooms and onions in to be able to easily close them
  5. Once made, fill each one with your mushroom and onion mixture and place about 2 Tbsp of grass fed butter in with them and seal them shut
  6. You are going to grill those for about 20 minutes or until done to your liking
  7. Now that your veggies are on the grill it’s time to make your romesco sauce
  8. Place all of your ingredients for your Romesco sauce in a food processor or blender and blend like crazy
  9. Cover a baking sheet with aluminum foil and pour your Romesco sauce on the aluminum foil spreading evenly
  10. You are going to bake your sauce until the edges start to thicken, about 10-15 minutes
  11. When your mushrooms have about 5 minutes left, season both sides of your tri tip steaks with salt and pepper and grill to your liking
  12. I personally did two minutes on each side and then let them rest for 10 minutes and had a perfect medium rare steak
  13. Plate your steaks and garnish with your romesco sauce and serve a side of your lemon butter mushrooms garnished with your lemon zest

 

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Grilled Hanger Steak Two Ways

Hangar Steak

Ingredients

Hanger Steak #1

  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp mustard powder
  • 1 t ginger
  • 1 T black pepper

Hanger Steak #2

  • 1/2 Cup Olive oil
  • 1/4 Cup Honey
  • Juice of 1 Lime
  • 1 Tbsp fresh chopped rosemary
  • 2 Tbsp Dijon Mustard
Hangar Steak

Directions

  1. If using Hanger Steak #2, you can prep this up to 36 hours in advance and you should allow at least 3-4 hours of marinade time. Combine all of the ingredients and mix well in a Ziploc bag or glass dish with your hanger steaks and seal or cover and place in refrigerator
  2. Preheat your grill to a medium-high heat
  3. If using #1, ensure the steak has just been sitting at room temperature for at least 30 minutes and you are ready to grill. If using #2, mix all those spices together well and generously season your hanger steak
  4. Once your grill is preheated, go grill these beautiful steaks. Should be about 5-6 Minutes per side for medium rare with your grill closed so adjust accordingly for your meat liking.
  5. Stay vigilant near your grill in case of flare ups from the oil in the marinade. If there is a flare up move your steaks out of the flame until they subside and finish cooking
  6. When your steaks are done, remove them from the grill and let them rest for 10 minutes before slicing and serving

 

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Hickory Smoked Beef Brisket

Beef Brisket

Ingredients

Caveman Rub

  • 4 Tbsp Smoked Paprika
  • 2 Tbsp Sea Salt
  • 2 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • 1 Tbsp Black Pepper
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Ground White Pepper
  • 2 Tsp Cayenne

Directions

  1. If you own a smoker, now is the time to preheat it. I kept my smoker at 225 for the entire length of this cooking process using Hickory Wood. If you don't own a smoker its time to go buy one. If that is not an option preheat your oven to 225 Degrees F
  2. Rinse your brisket under cold water and pat dry
  3. Apply a light layer of yellow mustard over your entire brisket and then generously lather your brisket with the above spice rub
  4. If baking in the oven, place your brisket fat side down in a large piece of aluminum foil, spray generously with some apple juice and then tightly wrap your brisket with foil. Place on baking sheet
  5. Place in the oven for 8-9 hours without peeking or until a meat thermometer reaches 190 Degrees F. If you open your oven it will only increase your cooking time by about 30 minutes everytime you open it
  6. If you are smoking your beef brisket, place on the smoker fat side up and as long as your temperature is regulated, leave it for 5 hours. At the 5 hour mark, start mopping your brisket with the apple juice once an hour using a spray bottle until done. 190 degrees F
  7. Once either method is finished ensure you let your brisket rest for 15-20 minutes
  8. Once rested, slice AGAINST the grain and enjoy. I served mine over some steamed Veggies

 

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Hickory Smoked Ribs

Ribs

Ingredients

  • 2 Racks of Pork Ribs, silver skin removed
  • Yellow mustard

Caveman Rub

  • 4 Tbsp Smoked Paprika
  • 2 Tbsp Sea Salt
  • -2 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • 1 Tbsp Black Pepper
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Ground White Pepper
  • 2 Tsp Cayenne

Spicy Pineapple BBQ Sauce

  • 2Tbsp Bacon Fat
  • 1 Large Onion, diced
  • 2 Cloves Garlic, minced
  • 3 Cups pineapple
  • 2 Jalapeno peppers, seeds optional
  • 2 Cups Tomato Sauce
  • Juice of 1 lemon
  • Salt and Pepper to taste

Directions

  1. First step is to mix your caveman rub together, rinse your ribs under cold water, pat dry, apply a thin layer of mustard to the top of the ribs on the meat and generously season with the caveman rub. If smoking wrap tightly in plastic wrap and refrigerate anywhere from 8-48 hours prior to making. If baking wrap tightly in aluminum foil and refrigerate anywhere from 8-48 hours
  2. If smoking the ribs, preheat your smoker to 225 and if baking the ribs preheat your oven to 250 Degrees F
  3. For the smoker you are going to use the 3-2 Method. 3 hours of smoke bone side done without even peeking in and then 2 hours wrapped in heavy duty aluminum foil and then served. My secret: When I am wrapping the ribs in foil after the first 3 hours of smoke, I like the brush the ribs with a mixture of grassfed butter, some apple juice, and the caveman rub before I seal the foil
  4. For the oven, you are going to place your already wrapped ribs in the oven and you can use my secret from the smoking, brush with some grassfed butter, apple juice, and caveman rub before sealing the foil
  5. Place the foil wrapped ribs on an aluminum foil lined baking sheet and bake for 3 Hours
  6. While your ribs are smoking you are going to make the sauce. Combine all of your sauce ingredients in a blender or food processor and blend. Set aside to serve with your ribs
  7. Once your ribs are done on the smoker, allow them to rest for 10 minutes and then cut into 2-3 rib serving sizes and enjoy
  8. Once your ribs are done in the oven you can serve them immediately or finish on the grill if you want a nice char. Either way enjoy

 

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