Tag Archives: Trail Boss

Trail Boss Skirt Steak

If you haven’t grilled skirt steak before, now is the time! Understanding how to cook this cut makes it easy to add some festive flair to your dinner any night of the week. This is a little different take on skirt steak, more of a BBQ flavor.

Ingredients

  • 1-1/2 to 2 pounds skirt steak

 

Marinade

  • 1/3 cup Canola oil
  • 1/4 cup Worcestershire sauce
  • Juice of 1 lemon
  • 1 tsp freshly ground black pepper
  • 3 tsp Cucamonga Cattle Company Original All Purpose Trail Boss rub
  • 1 bunch of green onions, chopped
  • 4 garlic cloves, minced

 

Instructions

Marinate the Steak

  • Prepare the marinade. Stir together all marinade ingredients well to combine.
  • Place skirt steak into a gallon-size zipper-lock bag and pour marinade over the steak. Force the air out of the bag, zip it shut, and roll the bag around on the counter top to evenly disperse the marinade around the meat.
  • Place in a container with sides to catch any possible drips, and refrigerate for at least 2 hours and up to overnight.

 

Grill the Steak

  • Preheat your grill to high heat.
  • Remove the skirt steak from the marinade and let the excess drip off.
  • Place the steak on the grill and cook for about 4 minutes on each side. This is a very quick-cooking steak. Keep an eye on it
  • Spot-check the steak’s internal temperature with an instant read thermometer.Skirt steak is best-served medium-rare or medium
  • Pull at 125°F for medium-rare doneness, Pull at 130°F for medium doneness
  • Cover with aluminum foil and let the steak rest for 5 minutes.
  • Slice the meat very thinly against the grain into ribbons.

Serve with corn bread, cowboy beans, and cole slaw, sliced raw onions, dill pickle slices and have a great BBQ, Enjoy!

Smoked Chex Mix

 

  • 4 cup Corn Chex
  • 4 cup Rice Chex
  • 2 cup white cheddar crackers
  • 2 cup mini pretzels
  • 1 cup honey roasted peanuts
  • 1 stick butter (melted)
  • 1/4 cup maple syrup
  • 3 tbsp Worcestershire sauce
  • 2 tsp each Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs
  • 1 tbsp red rooster hot sauce
  • 1 chunk of Almond Wood

Set smoker to 250-275, add wood chunk

Combine chex mixes, crackers, pretzels and peanuts in a large bowl. In a smaller bowl combine melted butter, maple syrup, Worcestershire sauce, rubs, and hot sauce. Toss everything together evenly, and pour into disposable 1/2 steam pan.

Put on smoker, stirring every 15 minutes. After 1 hr, reduce heat to 225, and cook for an additional 1 – 2 hrs, stirring every 15 min, until the Chex mix has dried and is crunchy.

Season with additional rub to taste.

Thank You, Scott Shimano, Green Card Q for the recipe

Rib Tips

 

  • 4-5 lbs rib tips trimmed from whole spareribs (usually 3 slabs)
  • Worcestershire sauce
  • Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs (1 tbsp of each)
  • 1/2 cup beer
  • 1 cup Green Card Q bbq sauce (split in half) … if using commercially produced thick sauce, cut with beer/apple juice/water
  • 1 chunk of Almond Wood

Set smoker to 275-300, add wood chunk

Splash Worcestershire on rib tips, coat evenly. Apply thin layer of rub to tips, allow to sweat at room temperature for 30 min – 1 hr.

Put rib tips on smoker for 2 1/2 hours. Remove from smoker, chop into bite sized pieces. Put in foil pan with 1/2 cup beer and 1/2 cup thin bbq sauce, cover with aluminum foil.

Return tips to smoker for 1 hr covered. After 1 hr, remove foil from top. Stir after 15 min. After 30 min uncovered, stir and add remaining 1/2 cup bbq sauce. Stir after 15 min.

Remove from smoker once rib tips are tender and sauce has started to reduce. Add small amount of Prairie Dust as a finishing rub.

Thank You, Scott Shimano, Green Card Q for the recipe

Trail Boss Smoked BBQ Beans

  • 2 – 16 oz. cans of baked beans (Drain sauce out of cans and discard.)
  • 1 1/2 cups of your favorite BBQ sauce
  • 1/2 cup packed brown sugar
  • 1/3 cup chopped onion
  • 1/4 cup Cucamonga Cattle Co. Trail Boss BBQ Rub
  • 1 ½ cup chopped **smoked pork or brisket

(Or you can use 5 strips of cooked bacon)

Serves 8 – 10
Combine beans, BBQ sauce, meat and onions in an aluminum-baking pan. Sprinkle brown sugar and Cucamonga Cattle Co. Trail Boss BBQ Rub on top. Place in smoker Uncovered at medium heat (225°F- 275°F.) for about 90 minutes or until heated though. You can also use your oven if you don’t have a smoker available. Increase oven temperature to 325°F and Cover the beans with foil for the first 30 minutes of cooking,then remove for remainder. the cook time stays the same.
**Next time you smoke a pork shoulder or brisket put some away in a freezer bag for use in your beans