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.

1 Whole Chicken
Susie Q Seasoning
1 Yellow Onion (cut into wedges)
1 Apple (cut into wedges)

STEP 1:
Stuff the chicken with the onion and apple.

STEP 2:
Skewer the chicken onto the rotisserie. Tie the legs together, and fold the wing tips behind the back as shown in the image above.

STEP 3:
Build small fires with your preferred wood on each side of the rotisserie, being careful the flames do not come too close to the chicken. On a 22″ Weber Kettle, about one 12″ log at a time on each side is just about right. Season the chicken right away, once it is spinning.

STEP 4:
Rotisserie chicken for 2 to 3 hours until cooked through and skin is browned. Be careful the skin doesn’t brown too quickly. Adjust fire if necessary.

1 Whole Chicken
Susie Q Seasoning

STEP 1:
Spatchcock the chicken. Lay the whole chicken breast side down, and using kitchen shears, or a sharp, heavy knife, cut along one side of the spine. Spread the chicken apart, flip over, and press down firmly on the breast to flatten.

STEP 2:
Season all sides thoroughly.

STEP 3:
Cook over wood or charcoal, flipping periodically. When finished, separate into leg quarters and breasts.

1 1/2lbs Swordfish (caught in USA)
3 tbsp Vegetable Oil
1 tbsp Prepared White Horseradish
1 tbsp Soy Sauce
4 Cloves Garlic, minced
1/2 Yellow Onion, chopped
Salt/Pepper

Sauce:
3/4 cup Sour Cream1/4 cup Mayonnaise
2 tbsp Prepared White Horseradish
2 tbsp Fresh Basil, chopped
1 tbsp Fresh Lemon Juice
1 tsp Soy Sauce

STEP 1:
Combine vegetable oil, horseradish, soy sauce, garlic, onion and salt/pepper in a bowl. Add to a ziploc bag with the fish and marinate a minimum of 3 hours, or overnight.

STEP 2:
Remove fish from marinade and season with salt and pepper. Grill until firm and opaque. Serve with creamy horseradish sauce on top.

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.

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.