Beast Feast Florentine
Recipe
BEAST FEAST MAINE
Beef Florentine
Start a fire in the fire pit.
Ingredients:
4 lb. Rib Eye Roast
BEAST FEAST MAINE Old Fashion Rub
1/4 lb. Provolone Cheese
1/4 lb. Cooper Sharp Cheese - or other sharp cheese
Fresh baby Spinach
2 cups Water - or liquid of your choice
Remove any excess fat from the roast and cut the roast to "unroll it" as seen on the video. Liberally apply the Tex Mex Moule' Rub on both sides of the meat. Add a layer or two of the provolone over the meat. Cut the sharp cheese into chunks and place on top of the provolone. Add as much spinach as possible (alot will fall off - just keep tucking it back in). Roll up the meat as seen in the YouTube video and tie it up with kitchen string. Place the meat into the cast iron dutch oven and 1 cup of water - cover. After you have a nice bed of coals in the fire pit - plave the dutch oven directly into the coals and cover with more wood like in the YouTube video. Check the water level after 30 minutes - add more if needed- cover and check in another 30 minutes. Check the internal temperature of the meat - should be 120 to 135 degrees. Remove from the heat - let it rest for 10 minutes before carving.
For Indoor Method - Preheat the oven to 350 degrees and follow the same prep method as above. Place in the center of the oven and cook until the temp is 120 to 135 degrees - checking the water level at least once during cooking - remove from oven and let it rest for 10 minutes before carving.
BEASTY MEAT BITES RECIPE
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LOBSTAH DISPATCHING METHODS:
OPTION #1 NOT PREFERRED
OPTION #1 NOT PREFERRED
OPTION #1 NOT PREFERRED
OPTION 2 PREFERRED
OPTION #1 NOT PREFERRED
OPTION #1 NOT PREFERRED
Chorizo Chicken Stew
Chorizo Chicken Stew
CHORIZO CHICKEN STEW
STUFF YOU'RE GONNA NEED:
4 tablespoons of butter, not margarine
3 large carrots cut into coins
3 celery stalks, chopped into medium sized pieces
2 tablespoons BEAST FEAST MAINE CHORIZO SEASONING
3 large cloves of garlic, chopped
1⁄4 cup all purpose flour
2 lbs boneless, skinless chicken breast cut into 1 inch +/- chunks
6 medium potatoes cut into 1 inch cubes
1 small rutabagas cut into 1 inch cubes
1 medium onion, chopped
7 to 8 cups chicken broth, I make my own so there isn't so much sodium in
the stew
1⁄4 cup olive oil
1 cup red bell pepper diced
1⁄2 cup Pablano or Jalapeno pepper diced
Sea salt to taste (optional, I don't add salt, doctor's orders) Cast iron Dutch oven or large stew pot
Heat the Dutch oven or pot on the stove over medium heat and melt the butter and add 2 or 3 tablespoons of olive oil to it.
Add 1 tablespoon of the Chorizo seasoning to the flour and coat the chunks of chicken with the flour.
Brown the chicken in the hot butter/oil, when browned, remove the chicken and set aside, keep the drippings in the pot.
Add the onion, garlic, and celery and stir frequently so they don't burn, when slightly softened add about 1 cup of broth.
Simmer till the broth begins to thicken a little then add the remaining broth, remaining flour and Chorizo, carrots, Rutabagas, and chicken with any drippings from the pan.
Simmer 15 minutes then add the potatoes and peppers.
Reduce heat to medium/low and simmer till veggies are to desired consistency.
BBQ PULLLED PORK MAC & CHEESE
BEASTY BBQ PULLED PORK MAC & CHEESE
Leftover pulled pork ideas
Sometimes after we set a pig on fire and smoke it to peak deliciousness, and after all of our guests at our open houses have enjoyed it till their satisfied with the goodness, there is on occasion, some left over pork. Oh no! “What do they do with all that leftover pork?” you may ask. Rest assured friends, we have ideas, usually crazy ideas, but ideas just the same.
Here is one of them:
9 x 13 casserole pan works great for this, I like using the cheap, disposable, aluminum ones 'cause I hate doing dishes.
2 pounds+/- pulled pork
14 oz bottle of Beast Feast Maine BBQ sauce
(you can't use any other kind on BBQ sauce, its not allowed)
we like to use Pit Masters Best, Sportsman’s Blend,
or Beer-B-Que. Buy 2 bottles in case one just isn't enough.
2 cups +/- macaroni
½ stick butter
3 tbsp flour, we used white unbleached regular old flour 'cause
thats all we had
milk, about 2 ½ cups (I like to use unsweetened almond milk)
4 cups (plus) shredded cheese, I like the mild cheddar and
Monterrey jack blend (“cause I don't have my own brand of cheese, you can use whatever kind of cheese you want, its allowed)
2 cups of your favorite stuffing mix, either herb or chicken
flavor
Assembly instructions:
Preheat the over to 350 degrees (I have to write out the word “degrees” 'cause my keyboard doesn't have that little round thing that indicates “degrees”)
Pull the pork into smaller pieces if the pieces are too large and throw in the pan, add the Beasty BBQ sauce and stir it around to blend, not quite enough? Well that's why you got the second bottle, always thinkin ahead!
Cook the macaroni (Mac) in a decent size sauce pan till half done (semi soft) drain in a strainer and run under cool water to stop the cooking process, shake it around a little to drain all the excess water, set Mac aside for a little while, we'll revisit it in a few minutes.
“Cause I hate doing dishes, I use the same sauce pan that I cooked Mac in to blend the other stuff.
Melt the butter over medium heat, stir in the flour and stir until the mixture is smooth, add the milk, stir again until the mixture is “lump-less”. Add the cheese a fist-full at a time and keep stirring until smooth, if the cheese mixture looks too thick, thats “cause it is, add more milk.
When the cheese mixture is all blended and smooth pour Mac into the mix and stir till well coated, now pour all that over the pulled pork that you have in the 9 x 13 inch pan that has the generous amount of Beasty BBQ sauce on it (thank goodness you remembered to grab that second bottle wink wink )
DON'T BLEND IT!!! just spread the mac and cheese over the pork and Beasty sauce and smooth it out. Now sprinkle the stuffing mix over the top, the amount is up to you but I look to go heavy on the stuffing.
Put it in the preheated oven and heat it for at least an hour to get it warmed up, its already cooked so all you are really doing is heating it up. After an hour, the flavors have blended well and its a good temp to serve, let it heat longer if you want it hotter, its up to you.
Sorry we don't have a photo of the finished product but its not hard to visualize what its gonna look like. That truth is, I keep forgetting to take a pic when it comes out of the oven, and besides, it never lasts long enough after I take it out. I guess I could take a picture of the empty pan before I throw it away!
Hope you like it!