2-3lbs Picanha Steak
Susie Q Seasoning

Chimichurri Sauce:
1 c Flat Leaf Parsley, trimmed of stems
4 cloves Garlic
2 tbsp Fresh Oregano Leaves
1/3 c Extra Virgin Olive Oil
2 tbsp Red or White Vinegar
1/2 tsp Kosher Salt
1/8 tsp Black Pepper
1/4 tsp Red Pepper Flakes

STEP 1:
Combine all chimichurri ingredients in a food processor, and roughly blend. Set aside.

STEP 2:
Cut picanha across the grain, into 3″ strips, leaving at least 1/4″ of fat cap. Fold each strip in half, into a crescent shape, fat side out, and skewer onto the rotisserie spit.

STEP 3:
Start rotisserie on a medium fire, and season right away with Susie Q once it starts spinning. Cook to medium rare.

Leftover Tri Tip, or Flank Steak
Uncooked Corn Tortillas (found in the refrigerated section of most grocery stores)
Olive Oil
Salt/Pepper/Garlic Powder
1 White Onion (diced)
1 bunch Cilantro (diced)

Red Sauce:
1 c Dried Red Chili
4 Stewed Tomatillos, plus 2 cups stewing liquid
1 Stewed Tomato, plus 1/2 cup stewing liquid
2 cloves Garlic
1/4 c Salt

Green Sauce:
4 Avocados
3 Serrano Peppers
1 tbsp Cilantro
3 cloves Garlic
1/2 tbsp Salt
1/2 c Water

FOR SAUCES:
Add all ingredients to a blender, and blend until smooth.

FOR CARNE:
If using leftover tri tip, dice and saute in olive oil to reheat, seasoning with salt/pepper. If using fresh flank steak, season with Susie Q and grill over oak wood or charcoal, then dice.

Cook tortillas in an ungreased pan. Serve tacos with diced onions, cilantro, red and green sauces.

STEP 1:
1.) Cook tri tip according to recipe, here.

STEP 2:
2.) Slice Bolillo Rolls long ways and quickly grill both sides while tri tip is resting.

STEP 3:
3.) Shred lettuce.

STEP 4:
4.) Assemble sandwiches thusly: Tri tip on bottom, then lettuce, then pico de gallo, and mayonnaise spread on the top bun. Enjoy!

1 Tri Tip
Susie Q Seasoning
1 can Pinquito Beans (or beans of your choice)
1 loaf, Garlic Bread
Salad of your choice
Pico De Gallo Salsa

STEP 1:
Trim fat from tri tip. You don’t have to remove all of it, but remove most of it.

STEP 2:
Season tri tip evenly with Susie Q. Heat beans over low heat.

STEP 3:
Cook directly over oak wood until medium rare. Rest, covered in foil for 15 minutes.

STEP 4:
While resting, grill garlic bread on the barbecue.

STEP 5:
Slice the tri tip. Tri Tip has two grains. Wen slicing, cut in half first, along the black dashed line. Then slice along the blue solid lines:

STEP 6:
Serve with beans, garlic bread, side salad, and salsa on top of the meat.

1 Full Packer Brisket, 12-18lbs
Susie Q Seasoning
Ground Black Pepper
8oz Au Jus Concentrate
32oz Beef Broth

STEP 1:
Trim brisket, removing deckle and leaving 1/4″ of fat on the fat side.

STEP 2:
Combine au jus concentrate and beef broth. Inject brisket.

STEP 3:
Mix equal parts Susie Q and ground pepper. Evenly coat brisket.

STEP 4:
Using oak, or your preferred wood, smoke brisket at 300 to 325 for approximately 45 minutes per pound, or until the brisket probes tender. Do not exceed 206 internal temperature. Wrap in butcher paper once a dark enough bark has been formed. Once finished, wrap in a towel and place in cooler for at least one hour.

Ingredients:
3-4lbs Chuck Roast
1lb Ground Beef
1lb Ground Pork
1 Jalapeno Pepper
1 Serrano Pepper
1 Habanero Pepper
1 Red Bell Pepper
2 Poblano Peppers, whole
2 Yellow Onions, chopped to 1″ chunks
16oz Beef Bone Broth
28oz Can San Marzano Tomatoes
28oz Can San Marzano Crushed Tomatoes
16oz Can Dark Kidney Beans
2 16oz Cans Pinto Beans
7.75oz Can El Pato Tomato Sauce
1/4 c Chili Powder
1 tbsp Cumin
1 tbsp Garlic Powder
1/2 tbsp Salt
1 tsp Pepper
Olive Oil

Serve with:
Cornbread, shredded cheddar, sour cream, and diced white onion.

STEP 1:
Cut chuck roast into 1″ chunks, removing any extra fatty pieces.

STEP 2:
Season beef chunks with salt/pepper and sear on a hot BBQ. You do not need to cook them through, just get some char on the outside. Char the whole poblanos as well. Set aside when a good char is achieved on meat and peppers.

STEP 3:
Place a large cast iron dutch oven on the BBQ grate. Sear the ground beef and pork with salt and pepper with the lid off until all liquid has evaporated and meat is nicely browned, scraping the browned bits off the bottom. Add bone broth and deglaze the pot. Add crushed tomatoes, onion, chuck roast cubes, and all seasonings. Simmer with lid on.

STEP 4:
Chop the stewed tomatoes into 1/2″ pieces and add to the pot with the liquid from the can.

STEP 5:
In a food processor, blend the habanero, jalapeno, serrano, red bell pepper and El Pato. Add two spoonfuls to the pot and set aside.

STEP 6:
Let simmer, stirring occasionally. After the first hour, begin taste testing for heat and seasoning. Add spoonfuls of the blended peppers until your desired spiciness level is reached, and add chili powder and salt to taste. If the consistency becomes too thick, add additional bone broth, beef broth, chicken broth or beer.

STEP 7:
Simmer for an additional 1 to 2 hours, stirring occasionally, or until beef chunks pull apart easily. Cut poblanos into 1″ chunks and add them along with the beans for the last half hour. Serve with cornbread, diced white onion, shredded cheddar, and sour cream.

2lbs top round, london broil, or lean cut of beef
1 bottle Allegro Marinade
1 cup coarse black pepper
1tbsp red pepper flakes (optional)

STEP 1:
Slice the beef as thin as possible, with the grain.

STEP 2:
Lay a piece of plastic wrap on a cutting board or counter top. Lay pieces of sliced beef on half the plastic wrap. Fold plastic wrap over, to cover the pieces of beef. Pound flat with the flat side of a meat tenderizer, then set that batch aside and continue with all slices.

STEP 3:
Combine Allegro marinade, black pepper, and red pepper flakes (optional, for extra spice).

STEP 4:
Combine meat and marinade. Mix thoroughly with hands, making sure all pieces are evenly coated. Leave in refrigerator 6-8 hours or overnight.

STEP 5:
Remove from marinade, and place in dehydrator. Dehydrate on high for about 3 hours or until desired doneness.