Over the Top Chili with Wagyu Beef!
Over The Top Chili - made with Dry Aged Akaushi Wagyu Ground Beef. If you've never had over the top chili, you don't know what you're missing! If you liked this one, watch Is Wagyu Worth It? American Wagyu Picanha vs Prime next!
Products in this video:
Dry Aged Akaushi Wagyu Ground Beef from Meat N’ Bone:
???? Use discount code EMV10 to get 10% off any order!
GrillGun Flamethrower from GrillBlazer:
???? Use discount code EMV10 to get 10% off any order!
Hi-Temp Silicone Spoonula from ThermoWorks:
Lodge 17” Cast Iron Skillet from Amazon:
Cotton Glove Liners from Amazon:
↓↓↓↓ More Links and ????????????????????DISCOUNTS ???????????????????? below ↓↓↓↓
❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos!
Welcome to the Smoking and Grilling Wagyu Beef series from Eat More Vegans! In this series I share the best ways to prepare Wagyu Beef. From American Wagyu beef ribs, steaks and briskets to Australian and even Japanese Wagyu beef dishes You’ll see some of the best meat available in the world. You can watch the whole series here:
???? If you liked this video, you’re going to LOVE these!:
???? Argentine Asado Beef Ribs - is Argentine Grilling Better than Smoked Beef Ribs?
???? Wagyu Beef Tallow: Render That Brisket Fat into Liquid GOLD!
???? Jess Pryles' Just Keep Flipping Method: Better than Reverse Searing? #JKF
_________________________________________________
Here's where you can get the stuff I use (affiliate links*):
????????????????????DISCOUNTS ????????????????????
These Sponsors of Eat More Vegans all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!
????GrillGun and Su-V Gun from GrillBlazer:
???? Use discount code EMV10 to get 10% off any order!
???? Check out my video review on the Flamethrowers:
???? Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb:
???? Use discount code EMV10 to get 10% off any order!
⚔️ Knives from Dalstrong:
???? Use discount code EMV10 to get 10% off any order!
???? Kick Ash Can and Kick Ash Basket:
???? Use discount code EMV10 to get 10% off any order!
???? Check out my video review on the Flamethrowers:
_________________________________________________
Chapters in this video:
0:00 Over The Top Chili that’s Over the Top!
1:03 Making Chili Seasoning
1:50 About Akaushi Wagyu Ground Beef
3:53 Making the Chili Base
7:00 Smoking the Ground Beef
8:37 Combining the Beef into the Chili
12:20 OTT Chili Nutrition Info for Keto Eaters
13:11 Will my 9 year-old Daughter Like It?
_________________________________________________
* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).
How to Cook PERFECT Tri-Tip Paired w/Cabernet + Grilled Peaches & Burrata
Enjoy the show? We're independently owned and produced and would LOVE your support! You can also watch ad-free!
Cabernet Sauvignon paired with coffee-rubbed tri-tip AND Sauvignon Blanc paired with grilled peach salad & burrata! Get ready to pair Paso Robles wines with grilled summer dishes in this episode of Vino First Cooking + Wine show!
It's summertime, so we're lighting up the grill and pairing our dishes with some California wines! We'll start this video by talking about our wine region of the day, which is Paso Robles. Paso Robles is located in the central coast of California and is a hot-climate wine region. Our first wine is a Sauvignon Blanc, which is full of ripe stone fruit flavors (peach, apricot, nectarine), so we will pair it with a grilled peach salad with burrata, arugula, prosciutto, and pine nuts. Next, we'll talk about our second wine, Cabernet Sauvignon. This Cabernet from Reciprocity Wine has great spice box character (tobacco, coffee, oak, vanilla, allspice) so we are going to make a coffee-rubbed tri-tip steak to match those flavors. We'll put the steak on the grill, then layer it on fregola pasta and top with a salsa verde for a perfect wine pairing! Bon appetit!
__________________________
GET THE WINES:
WINES FEATURED (in order):
-Reciprocity Sauvignon Blanc
-Reciprocity Cabernet Sauvignon
ABOUT THE WINES:
Reciprocity wines are organically farmed & sustainable wines from the French Camp Vineyard in the Paso Robles Highlands District of the Paso Robles AVA.
__________________________
RECIPES:
Grilled Peach Salad with Burrata:
Ingredients:
2 Tbsp pine nuts
1 loaf sourdough bread
3 peaches
3 Tbsp EVOO
3-4 slices prosciutto
4-6oz cow’s milk burrata
1 big handful arugula
1 tsp finishing olive oil
Salt and fresh pepper to taste
Dressing:
1/2 minced shallot
2 Tbsp white wine vinegar
2 Tbsp EVOO
5 mint leaves, chiffonaded
Directions:
1. Light grill to medium.
2. Toast pine nuts in dry skillet for 5-6 minutes, moving regularly and being careful not to burn. Set aside.
3. Slice 2 slices of sourdough bread about 3/4” thick.
4. In bowl, combine shallots, white wine vinegar, EVOO, and mint. Mix. Set aside.
5. Cut peaches in half, scoop out pits, spray flesh with nonstick.
6. Grill peaches 3-5 minutes per side. Coat bread in EVOO, grill for 3-5 minutes per side.
7. In bowl, mix arugula, pinch of salt, 1 tsp white wine vinegar, and 1 tsp EVOO.
8. Place arugula on bottom of plate. Tear open burrata, place on top. Tear prosciutto slices by hand, arrange around cheese. Slice peaches into quarters, arrange around cheese. Top with toasted pine nuts. Spoon dressing over. Finish with finishing olive oil and fresh pepper.
________
Coffee-Rubbed Tri-Tip with Fregola and Salda Verde:
Salsa Verde:
1/4 cup EVOO
1/4 cup red wine vin
10 pitted castelvetrano olives, roughly chopped
1 Tbsp capers
1 Cup mixed fresh herbs (parsley, mint, cilantro)
Steak:
1 tri tip roast (2-2.5lbs)
Coffee Rub:
2 Tablespoons salt
2 Tablespoons ground coffee
1 Tablespoons garlic powder
1 Tablespoons smoked paprika
1 Tablespoon black pepper
1/2 Tablespoon crushed coriander
1 teaspoon chili powder
1/2 teaspoon cayenne
Pasta:
1 cup Fregola (or Acini di Pepe or large couscous)
16-20 grilled cherry tomatos
1 red onion, sliced into 1/2” wheels
3 clove garlic, minced
2-4 sprigs thyme, de-stemmed
1/4 cup red wine
Directions:
1. Cut tri-tip into two pieces along the place where the grain changes. Coat the two pieces with neutral oil, rub with coffee rub (see recipe) or preferred BBQ rub. Set aside.
2. Put on pot of salted water for pasta. Once boiling, add fregola. When two minutes until al dente, reserve 1 cup of starch water, strain, and set aside.
3. Light grill to high and season grates with oil.
4. Combine all ingredients for salsa verde and mix. Set aside.
5. Slice onion, skewer cherry tomatoes and spray with non-stick.
6. Grill onions and tomatoes for 4-5 minutes per side until charred. Set aside.
7. Grill steak, turning frequently, until done, when internal temperature with thermometer is 120F. This may take 15-20 minutes depending ons size of roast.
8. Let steak rest while finishing pasta. Coast bottom of pot with olive oil, chop grilled onion, and add to pot with garlic. In 2-3 minutes, add red wine. In 2-3 minutes, add pasta, cherry tomatoes, and starch water (as necessary) to bind. Cook until al dente.
9. Put pasta on bottom of plate. Slice steak and arrange on top. Top with salsa verde, finishing oil, and salt and pepper.
_______________________
00:00 Introduction
00:21 All About Paso Robles
01:55 1st Wine: Sauvignon Blanc
03:53 RECIPE: Grilled Peach Salad
08:17 Vino VIP
08:55 2nd Wine: Cabernet Sauvignon
10:26 RECIPE: Coffee Rubbed Tri-Tip
17:42 Outro
________________________
Venison Summer Sausage Grilled Cheese with Kicked-Up Tomato Soup - Blackstone Griddle
We make our own summer sausage from our elk, deer, and pronghorn meat. It's very exciting to open the freezer and pull a stick of summer sausage out for the family to enjoy!
Today, I'm going to show you one of our favorite ways to enjoy our homemade summer sausage...just put it in a grilled cheese sandwich! I'll also show you our favorite way to kick-up a normal can of tomato soup and take it to the next level.
Thank you for watching!
Don't forget to subscribe and watch my weekly videos over at:
YouTube.com/BlackstoneGriddles
Don't forget to follow us and watch my other weekly video over at:
Facebook.com/BlackstoneProducts
Don't forget to follow me on my personal Facebook page:
Facebook.com/ToddTovenOfficial
Visit me@
MakeAmericaGriddleAgain.com
I also want to make sure the world knows that I give all the credit...all the honor and glory for anything my posts have accomplished to my Lord and Savior Jesus Christ!
Whether I'm digging ditches, changing diapers, or producing YouTube videos, the one constant is JESUS IS LORD!
Goodtaste with Tanji Pieous Caprock Cafe Sugarbacon Proper Kitchen S3E15
Get a slice of Naples’ finest pizza in the heart of the Hill Country on Goodtaste! We’re taking you to a Dripping Springs’ Pieous for pastrami sandwiches, hand-pulled mozzarella, and Neapolitan-style pizza that earned a stamp of approval from the Italian government. Then, it’s out to Red Raider country for “The Coldest Beer” in West Texas and Texas-sized burgers from country music loving Caprock Cafe. Join us for house-cured meats at the Southern-inspired Sugarbacon Proper Kitchen in downtown McKinney, where plump pork belly is on the menu.