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barbecue
Live Fire Recipes

The Crown Jewel of Barbecue: Slowly-Smoked Australian Grassfeed Beef Plate Ribs

December 31, 2018 by Live Fire Republic No Comments

It’s New Year’s in the heart of Central Texas. And, what better way to send off an amazing 2018 than by serving the crown jewel of beef barbecue – dinosaur-sized racks of Australian grassfed beef ribs!

These gargantuan hunks of succulent beef, also called short ribs, come from the lower, ventral section of the animal’s 6-10th ribs, which by comparison, is a very similar cut to St. Louis pork ribs. Beef ribs are most often found in retail markets butchered into “shorties” – 2-3″ long hunks of rib with 1-2″ of meat atop the bone. But, these ribs derive their name not because of size, but because they are harvested from the beef short plate. When prepared appropriately, this cut of meat is the most tender, juicy and flavorful hunk of beef you’ll ever enjoy.

With that said, there are few occasions we have annually to treat the special people in our lives to a truly remarkable meal – New Year’s is certainly one of those times. An evening to stay home and gather, celebrate in good cheer, reflect on the blessings of another year past, and to look ahead with enthusiasm towards all that is in store for the next 365 days. And, in true Lone Star State-style we’re sending off the year past and welcoming 2019 in grand, live fire fashion – I’m preparing several 4-bone slabs of beef plate short ribs, which is enough to feed more than a dozen very hungry carnivores!

The meat is simply seasoned and slowly smoked over oak wood, before braising in beer until tender, fall from the bone perfection. In the fleeting moments of cooking, the ribs are caramelized in a tangy barbecue sauce, removed from the heat and carved length-wise between the bones, then garnished in fresh herbs and situated atop a bed of buttery parsnip puree and homemade broccoli floret salad. Best plated family-style, a hearty year-end meal like this served alongside loved ones, the best of friends, and two handfuls of ice cold, craft-brewed IPA beers.

-Stay hungry, my friends, and best wishes in your New Year. May 2019 be everything you choose to make of the next 365 days!

Print Recipe

Slowly-Smoked Australian Grassfed Beef Plate Ribs

Ingredients

  • 4-5 pound rack of Australian grassfed beef plate ribs
  • Hot sauce, homemade or store-bought
  • Granulated garlic powder
  • Kosher salt and fresh ground peppercorn, to taste
  • 1 tablespoon brown sugar
  • 2-3 Oak wood chunks, soaked in water for 1 hour
  • 1 cheap lager beer
  • Barbecue sauce, homemade or store-bought
  • Fresh parsley, to garnish

Instructions

  • Preparation: Before smoking, remove ribs from refrigeration and using a chef’s knife, trim the meat-side fat cap if still present, but leave underside silver skin in tact. Pat the rack dry with paper towel, brush entire surface with thin layer of hot sauce and aggressively season with garlic, salt and pepper, to taste. Rest covered until near room temperature.
  • Preheat the Smoker: Meanwhile, preheat off-set smoker (or grill positioned for indirect cooking) to 275°F. Insert a full pan of hot water and toss pre-soaked oak wood chunks over the heat source. Commence the cook when temperatures level and the dark, billowing smoke thins and turns blueish in hue. 
  • Smoking the Beef Ribs: Place ribs into smoker and lay bone-side down (if cooking on a traditional grill, set over the indirectly-heated grill gates). Cook with lid closed, for approximately 3 hours, intermittently rotating and spritz ribs with beer throughout the cook, beginning after the first hour.
  • Braising the Beef Ribs: Remove ribs from smoker and wrap tightly in a double-layer of tin foil. But, before sealing the tin foil tightly, pour half a beer into the bottom of the foil. Place wrapped ribs back into the smoker for another 3 hours untouched, until the internal temperature reaches 195-200F. Unwrap the ribs, discard the foil and juices, and place ribs directly on the smoker grates. Over the final 15-20 minutes of cooking, brush one caramelized layer of barbecue sauce upon another over the ribs until the internal temperature reaches 205F and a probe moves through the meat like butter.
  • Resting the Beef Ribs: Remove ribs from the grill and slather one final time with sauce. Tent with tin foil and place in a styrofoam cooler to rest for 30-45 minutes before carving.
  • Plating: Slice ribs length-wise between the bones and serve individually or family-style. Finish with a simple garnish of fresh chopped herbs, plate alongside your favorite fixins’ and pair with ice cold beverage. Cheers!
Reading time: 1 min
Live Fire Recipes

Live Fire Tailgate Feast – Moroccan-spiced Racks of Grassfed Australian Lamb

December 9, 2018 by Live Fire Republic No Comments
From farm to tailgate and tailgate to table! These gorgeous, mouthwatering racks of Australian grassfed lamb were seasoned in an aromatic blend of Moroccan herbs and toasted spices, then basted and browned while slowly prepared to tender, medium-rare perfection. This feast was garnished with a homemade mint and roasted garlic chimichurri and vertical paradise micros. Plated for a crowd and served with an ice cold cold beverage, alongside family and the very best of friends. Stay hungry and long live the adventure. -David

Print Recipe

Moroccan-spiced Racks of Grassfed Australian Lamb

Author: Live Fire Republic

Ingredients

  • 3-4 racks Australian Grassfed Lamb, trimmed and frenched
  • Olive oil
  • Unsalted butter, room temperature
  • 1/2 cup Ras el Hanout Moroccan seasoning
  • 1/4 cup chili powder
  • 3 tablespoons brown sugar
  • 2 tablespoon granulated garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 3-4 pinches cayenne pepper
  • Kosher salt and fresh ground peppercorn, to taste
  • Mint-parsley chimichurri, to garnish
  • Zest of 1 Meyer lemon

Instructions

  • Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, bringing up to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat. Meanwhile, score the fat cap in crosshatch-fashion, brush entirety of the rack with a 2:1 mixture of olive oil and butter, then generously season with Ras el Hanout, all spices, sugar, salt and fresh ground peppercorn.
  • Place lamb fat-side down over direct heat and sear until nicely charred. Turn the grill to low, flip rack bone-side down and reposition lamb over indirect heat. Close the grill lid and cook for an additional 10-12 minutes, until internal temperature reads 125-130F. Remove lamb from heat, transfer to a cutting board and rest under a tin foil tent for 5-10 minutes.
  • To plate, carve the racks into individual chops. Dress with a homemade mint-parsley chimichurri and finish with the zest of lemon. Serve immediately.

Reading time: 1 min
Live Fire Recipes

Ale-Marinated Australian Filet Mignon Steak and Wild Mushroom Skewers

November 22, 2018 by Live Fire Republic No Comments

Over the years as our travels have whisked us from sea to shining sea, from one continent, breathtaking mountaintop and smoky backyard barbecue to the next, without question my favorite corner of God’s green earth is still a small, Mayberry-esque farming community in the great white, rustic north of Pure Michigan. Huddled only miles from the near-endless pristine shorelines of Great Lake Michigan our family home rests far off the beaten path of a long and narrow country road – a destination every November for loved ones to gather, break bread and celebrate as we enjoy each other’s company, a homemade meal, and the fleeting moments of fall before the onset of a long, chilly winter season ahead.

On this brisk evening our plane arrived just in time to catch the fading colors of autumn and a golden sunset on horizon – undoubtedly, there is no place like home.

3 hours in the air and another 2 traversing bumpy back roads, we pulled into the familiar, long-winding driveway of my childhood home, only to be greeted on doorsteps by family and friends, a campfire billowing in the backyard and beer chest loaded to the brim with cases of ice cold craft brew. And, it is here that our holidays commence, a 5-day weekend starting annually on the eve of Thanksgiving, with this gathering and feast affectionately known as, “Steaksgiving!”

While the trek was long, I gladly volunteered to take the reigns as “Steaksgiving” chef (again this year). Perfect for the occasion and serving a crowd, my inspiration for this recipe was a throwback to a holiday I spent abroad nearly 10 years ago, traveling for weeks from the cityscapes of Melbourne, over Sydney’s Harbour Bridge, to the farm fields and ever-breathtaking mountainscapes of Tasmania.

These gorgeous cuts of Australian grassfed beef filet mignon were infused overnight in an simple bath of smoked soy, brown sugar, roasted garlic and shallots, then paired with seasonal vegetables from the local farmer’s market and paired together on wooden skewers. The ka-bobw were grilled to medium-rare perfection over the barbie, then dressed with an aromatic garden of fresh herbs and served family-style alongside two handfuls of ice cold, craft-brewed amber ale.

Bright and colorful. Fresh and flavorful. Simple and seasonal. Every last bite and morsel devoured. This is live fire perfection.

Print Recipe

Amber Ale-Marinated Filet Mignon Steak and Wild Mushroom Skewers

Servings: 12 Skewers
Author: Chef David, Live Fire Republic

Ingredients

  • 2-3 pounds Australian grassfed beef flitet mignon, trimmed and cubed
  • 1/2 cup BLiS smoked soy sauce, or regular soy sauce
  • 1/2 cup amber-colored ale
  • 1/4 cup olive oil, plus additional for basting skewers
  • 1/4 cup light brown sugar
  • 2 medium-sized shallots, diced
  • 2 tablespoons dijon mustard
  • 1/2 head garlic, roasted in oven until golden and tender
  • 3-4 cups assorted wild mushrooms, rinsed
  • 2 green peppers, chopped
  • 2 large red onions, chopped
  • Kosher salt and fresh ground peppercorn, to taste
  • 1 bunch fresh parsley, to garnish
  • 2 cups homemade chimichurri recipe, or store-bought
  • 1 dozen wooden skewers, soaked in water 30minutes before use

Instructions

  • Place cubed steak, soy, beer, oil, sugar, shallots, mustard and roasted garlic into an air-tight resealable plastic bag. Combine and ensure all portions of meat are well-covered. Marinate for 8 hours, up to over night. Remove steak from refrigeration 1 hour prior to grilling, discard marinade and rest on the counter until near room temperature.
  • Meanwhile, preheat the barbecue for direct grilling and medium-high heat. 
  • While the grill is warming to temperature, arrange the marinated beef cubes, mushroom, onion and peppers on the skewers, careful to not overload the ka-bobs. Drizzle with olive oil and season to taste. 
  • Grill the skewers with the grill lid open for 3-4 minutes per side, until the beef has reached an internal temperature of at least 125-130F. Remove skewers from the grill, place under a tin foil tent and rest for 5-10 minutes before serving. 
  • Plate family-style, garnish with parsley and a spoonful of chimichurri per skewer. Serve alongside family, the best of friends and an ice cold craft-brewed amber ale. Cheers!

Now, it’s time for board games, a few dozen rounds of euchre, midnight karaoke, and prepping for a full weekend of family, food, fall fishing and a bit more fun than I deserve at my age. From mine to yours, be blessed, stay hungry and long live the adventure. -David

Reading time: 3 min

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ABOUT LIVE FIRE REPUBLIC

David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…

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A Bachelor & His Grill

2 hours ago

A Bachelor & His Grill

No words. Just medium-rare steak perfection!!

Courtesy: @steakchannel #livefirerepublic #myfoodeastsyourfood #chef #grill #grilled #grilling #bbq #barbecue #parrilla #asado #beef #beer #prime #meat #meatlover #carnivore #paleo #feast #instagood #foodstagram #foodgasm #foodpics #ribeye #steak #getinmybelly #feedme #firemakeseverythingbetter
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No words. Just medium-rare steak perfection!!

Courtesy: @steakchannel  #livefirerepublic #myfoodeastsyourfood #chef #grill #grilled #grilling #bbq #barbecue #parrilla #asado #beef #beer #prime #meat #meatlover #carnivore #paleo #feast #instagood #foodstagram #foodgasm #foodpics #ribeye #steak #getinmybelly #feedme #firemakeseverythingbetter
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A Bachelor & His Grill

6 hours ago

A Bachelor & His Grill

Maybe the best barbecue I've laid my tender gaze upon! Click #VIDEO Francis Mallmann's Argentinian butter-basted charcoal and live fire Lobster!!

Courtesy: @francismallmann #livefirerepublic #seafood #çanakkale #food #foodlove #bozcaada #amazing #balık #foodvideo #foodblogger #fish #foods #gourmetfood #gastrofood #foodie #livefire #viral #outdoorcooking #firecooking #lobster #grilledlobster #grilledlobsters #grill #grilled #firemakeseverythingbetter

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You have the best looking food!! I would love to be there!

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