Machacado con Huevo

November 23, 2014
by Curt

Machacado con HuevoNow this is an awesome breakfast! I love eggs in the morning, and especially scrambled eggs. But I’m not a big fan of just plain old scrambled eggs. I have to have something added to it like chorizo, smoked ham, or maybe even just some chopped up onions and peppers!

My buddy from Texas, now living in Georgia, Erich, told me about his favorite egg breakfast. While he was visiting San Antonio with his wife on her birthday recently, he picked me up a package of Machacado, (dried beef). Basically dried beef and salt.

NOTE: If you can’t find or get Machacado, you can make your own by buying some unflavored beef jerky and shredding it in a food processor.

He also sent me a recipe that’s close to the way he likes to make it. Machacado con Huevo can be made with a variety of different added ingredients, but it is traditionally made using diced Serrano peppers, onions, tomatoes, and garlic.

I have tweaked the recipe he sent me, along with some suggestions he made also. I left out the Serrano peppers and tomatoes, and changed the amount of eggs per dried beef proportions.

You can serve this as an egg scramble, or in tortillas as a breakfast taco. Maybe even put some refried beans in the tortilla!

Machacado con Huevo (Dried beef with Eggs)


  • 6 eggs
  • 2 Tablespoons oil
  • 1/2 cup Machacado
  • 1/2 onion (diced)
  • 1/4 cup Cilantro (chopped)
  • 2 cloves garlic (diced)


  1. In a mixing bowl, combine the eggs, Machacado and cilantro. Set aside.
  2. Heat the oil in a skillet on medium heat and add the onions. Cook until tender, (3 to 4 minutes). Now add the garlic and cook for about 30 seconds. (DON'T burn the garlic!)
  3. Add the egg mixture in and scramble until cooked.
  4. Serves 3
  5. NOTE: For a hotter version, add 1/2 of a chopped Serrano pepper.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Texas Style Smoked Brisket

November 16, 2014
by Curt

Texas Style Smoked BrisketAaaaah, brisket, the national meat of Texas! I went home to Texas for a week for vacation last month, and almost every time I went out to eat, I went for barbecue. After all, it’s Texas, right!? I ate a lot of my old favorites, but I always ordered brisket along with the other favorite meats!

Since I came back, all I’ve been able to think about is smoking a brisket. So guess what, that’s exactly what I did! 9 hours of pure smoking heaven!

I normally don’t crutch, (wrap tightly in foil) large pieces of meat while smoking, because I like the extra crusty bark that forms when you let it cook naturally through that long period where the meat temperature never moves much. Otherwise known as the stall. This time I decided to go ahead and wrap the meat when the internal meat temperature stalled out. When cooking at about 225°, this stall happens after about 4 to 5 hours of cooking, at an internal meat temperature of about 150°.

The only thing about cooking through the stall, rather than wrapping it so it continues to cook is that this will tend to dry the meat out some. I didn’t want the brisket to dry out, so this is why I chose to wrap.

So, follow along with the recipe, and I’ll show you how to have a traditional, very tasty, and very juicy and tender smoked brisket!

Texas Style Smoked Brisket


  • 7 1/2 lb. brisket (point) fat cap trimmed to 1/4 inch
  • Injection
  • 10.5 oz. can beef consomme
  • Spice Rub
  • 1 cup white sugar
  • 1/2 cup kosher salt
  • 1/4 cup minced onions
  • 1/4 cup onion powder
  • 1/4 cup chili powder
  • 1/4 cup garlic powder
  • 1/4 cup lemon pepper
  • 1/8 cup ground cumin
  • 1/8 cup paprika


    A couple tips before we start:
  1. Always use a meat thermometer inserted into the center of the thickest part of the brisket.
  2. I'm using a Webber Smoky Mountain vertical smoker for this. I'm using lump charcoal, and chunks of mostly peach wood, but scattering in a few chunks of mesquite with every addition of wood during the cook.
  3. Let's get started:
  4. The night before smoking, thoroughly inject the brisket with the beef consomme. (Be sure to inject with the grain of the meat, and not across the grain). Place the brisket either in a large container, or plastic bag, and place in the refrigerator overnight, or 10 to 12 hours.
  5. Mix your spice rub and remove the brisket from the refrigerator. Generously coat and lightly rub in the spice mixture on all surfaces of the brisket. Let this set out at room temperature for 1 1/2 to 2 hours.
  6. Prepare your smoker, and let it settle in at about 225° to 250° F. Place the brisket, fat cap side facing up, on the smoker rack. Maintain the 225° to 250° temperature.
  7. After about 2 hours, I flip the brisket over for more uniform smoking and crisping the outside of the brisket. You don't have to do this. Some prefer to keep the fat cap up at all times. You can Google that and read up for yourself on (fat cap up or down).
  8. Once the internal meat temperature stalls out for a while, (about 150° or about 4 hours cook time), remove the brisket from the smoker and tightly wrap in aluminum foil. Place it back on the smoker, fat cap side up, and replace the meat thermometer into the thickest part of the brisket. Continue cooking until the internal meat temperature reaches 203°.
  9. Once it reaches 203°, (about 9 hours total cook time), remove the brisket and leave it wrapped for 1 to 2 hours. You can then unwrap it, let it cool for another 30 minutes or more before slicing.
  10. NOTE: Slice across the grain for optimum tenderness!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Bacon Shrimp Fettuccine with Asiago PDO Alfredo SauceMany thanks to Ivan Butina with the Asiago Cheese Consortium for sending me this wedge of Aged Asiago Cheese PDO. Back in August of this year, (2014), Ivan sent me a wedge of Asiago Pressato, which is a very young cheese. To understand the meaning and importance of the PDO symbol, check out the recipe I created with the younger cheese he sent, Grilled Asiago Stuffed Chicken with Asiago Cheese PDO. In this article, there is also a list of grocers, food stores, and online locations where you can purchase Asiago PDO.

I first got the idea for this recipe when I saw someone cooking shrimp along with bacon on a cable TV cooking show. I knew right then that this would go great in a Fettuccine Alfredo dish. Only, rather than using the traditional Parmesan cheese, I would use my Asiago instead.

And of course, knowing bacon makes everything better, I knew that the flavor of bacon, along with the sharpness of aged Asiago, was going to make this Alfredo sauce insanely delicious and unique! So I found several recipes online for Alfredo sauce, combined them into one recipe with just a few tweaks of my own, and gave it a whirl.

Amazing! I hope you’ll try this out for yourself. Invite some friends and family so they can all enjoy!

Bacon Shrimp Fettuccine with Asiago PDO Alfredo Sauce


  • 8 ounces fettuccine
  • 1 lb. raw large shrimp (25 - 30 shrimp) (peeled and deviened)
  • 2 pieces thick bacon (chopped into 1/2" to 1" pieces)
  • Alfredo sauce
  • 1 Tablespoon butter
  • 1 cup Half and Half
  • 1 large egg yolk
  • 1/2 cup Asiago cheese (grated)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. In a large pot, cook the fettuccine according to the package instructions. Drain and pour the fettuccine into a large bowl.
  2. In a large frying pan, cook the bacon pieces until almost done over a medium heat. Add the peeled raw shrimp and stir together with the bacon as the shrimp cook. The shrimp will be done when they turn pink and lose the translucent appearance. (About 2 to 3 minutes). Drain off all of the grease with a strainer and set aside.
  3. In a saucepan, combine the butter, garlic powder, salt and pepper, and the half and half. Bring to a simmer over medium heat. As soon as it begins to simmer, remove from heat and stir in the Asiago cheese and egg yolk, whisking constantly to prevent the egg from scrambling. Pour this over the fettuccine. Now add the strained shrimp and bacon pieces. Toss to mix.
  4. NOTE: For a thinner sauce, add 1/8 to 1/4 cup milk before heating.
  5. Garnish with shredded Asiago cheese.
  6. Add more salt and pepper to taste as needed.
  7. Serves 4
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

The Perfect Red Meat Marinade

November 8, 2014
by Curt

The Perfect Red Meat MarinadeLook no further, because here it is……the perfect red meat marinade! I did some experimenting, and found this to not only have an awesome savory flavor on red meat, but it renders good juicy tenderness to a lesser cut of red meat.

I tried it recently on a beef sirloin tip roast,  a lesser cut, albeit still a decent cut of beef, and it turned out very tender and juicy!

I also tried it on a venison tenderloin, although a better cut of red meat, it turned out incredibly tender and juicy.

I’m very pleased with this marinade, and hope you’ll find the same results as I did!

The Perfect Red Meat Marinade


  • 1 cup Balsamic Vinegar
  • 2/3 cup olive oil
  • 1/2 cup onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 Tablespoon Rosemary (Ground)
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon black pepper
  • 1 teaspoon dried Thyme


  1. Mix all of the marinade ingredients together and pour into a ziploc bag. Put your choice of red meat into the bag with the marinade, force the air out of the bag and seal it up. Place in the refrigerator for 10 to 12 hours.
  2. Once marinated, remove the meat from the marinade and discard the remaining marinade.
  3. NOTE: I recommend you let the meat sit at room temperature for about 30 minutes before cooking so the meat isn't too cold when it hits the cooking heat.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin