If you are in search for homemade beef recipes, this post is for you. Here we will have 3 of the most delicious and easy to make recipes that you can try at home.

1 – TRI-TIP PREPARED WITH A REVERSE SEAR

  • Time Required for Cooking: Two to Three Hours 
  • Servings: 4
  • Temperature of Smoke: Between 180 and 450 degrees Fahrenheit

Ingredients:

  • a batch of tri-tip roast weighing 112 pounds Espresso Brisket Rub 

Directions:

  1. Preferred Wood Pellet pellets should be used in your smoker, and the start-up method should be carried out in accordance with the manufacturer’s instructions. Preheat the grill to 180 degrees Fahrenheit with the lid covered.
  2. Apply the rub to the tri-tip roast, and then season it. Applying the rub to the meat requires the use of your hands.
  3. Smoke  the  roast  until  the  internal  temperature  reaches  140  degrees Fahrenheit, having first placed it directly on the grate of the grill. 
  4. Raise the Smoke Temperature of the grill to 450 degrees Fahrenheit, and continue cooking the roast until its internal Smoke Temperature reaches 145 degrees Fahrenheit. This method may also be carried out in a pan made of cast iron with some butter by being heated over an open flame. 
  5. After removing the tri-tip roast from the grill, allow it to rest for ten to fifteen minutes before slicing it and serving it.

2 – Smoked Tri-Tip Prepared

  • Time Required for Cooking: 5 Hours 
  • Servings: 4
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit 

Ingredients:

  • 1 pound and a half of tri-tip roast Salt
  • Black pepper that has been freshly ground. 
  • 2 teaspoons of dried minced garlic 
  • teaspoons lemon pepper
  • ½ cup apple juice 

Directions:

  1. Preferred Wood Pellet pellets should be used in your smoker, and the start-up method should be carried out in accordance with the manufacturer’s instructions. Preheat the grill to 180 degrees Fahrenheit with the lid covered.
  2. Salt, pepper, garlic powder, and lemon pepper should be used as seasoning for the tri-tip roast. Employing your hands, work the spice into the meat until it is evenly distributed.
  3. Smoke the roast for a total of four hours after placing it directly on the grill grate.
  4. Take the tri-tip from the grill and set it on a large enough piece ofaluminum foil to wrap it all the way around.
  5. Raise the Smoke Temperature on the grill to 375 degrees Fahrenheit. 
  6. After adding the apple juice, fold in three sides of the foil that is around the roast. To fully enclose the tri-tip and liquid, fold in the other side of the  paper.  Place  the  wrapped  tri-tip  back  on  the  grill  and  continue cooking for another half an hour.
  7. After removing the tri-tip roast from the grill and allowing it to rest for ten to fifteen minutes, unwrapping it, slicing it, and serving it is Recommended.

3 – Beefy Bolognese

  • Time Required for Cooking: 1 hour and 30 minutes 
  • Servings: 4
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit 

Ingredients:

  • Lean cubes of beef (2-lbs, 0.9-kgs) 
  • a tablespoon of olive oil, three minced garlic cloves, one yellow onion that has been peeled and chopped Three medium-sized tomatoes, chopped Tomato sauce –
  • 2 cupsOregano, dried, two tablespoons’ worth Basil leaves, dried, one teaspoon Paprika – 2 teaspoons Salt with black pepper
  • Spaghetti (8-ozs, 227-gms) Butter, salted – 1 tablespoon shredded Parmesan 
  • cheese – 1 tablespoon

Instructions:

  1. To begin, heat the oil in a heavy-bottomed saucepan. The steak, garlic, and onion should all be added to the pan. Cook over high heat until the steak is browned and the onion is translucent.
  2. The tomatoes, tomato sauce, oregano, basil, paprika, salt, and black pepper should all be added after the tomatoes have been added. Give everything a good stir.Bring to a low boil, then reduce heat to a simmer for 5 minutes, stirring regularly.
  3. Remove the pan from the stovetop and place it in the smoker. Smoke for one and a half to two hours, stirring periodically.
  4. Cook the spaghetti according to the directions on the package in the meanwhile. Then empty the contents of the drain.
  5. After the beef sauce has finished cooking, remove it from the smoker and whisk in the butter until it has completely melted.
  6. The cooked pasta should be topped with the sauce. After topping with grated Parmesan, the dish is ready to be served.