Category: Meat

Crispy Smoked Chicken Wings

I have made wings every way possible and they are all great.  However, this recipe blew my mind because they were so easy and required no sauce at all.  They are crispy on the outside and tender and juicy on the inside.  The magic is the baking powder, which results in the crispiness and the taste of the wings is allowed to shine.  If you have a smoker, it is a must try.   You can wow people with this one.  Everyone will ask you for the recipe.  🙂

5 pounds organic, free-range chicken wings (flats and drumettes)

2 1/2 Tablespoons baking powder

1 teaspoon salt

Dry wings thoroughly on all sides with a paper towel or dish towel. Place them in a large plastic bag. Add the baking powder and salt to the wings, close the bag, and shake to evenly coat.  (You can also just lay them out on a baking dish and sprinkle on all sides.)
Preheat smoker to 250 degrees F. If using a Big Green Egg, use the heat deflector.
Place the wings directly on the grill grates, close the lid, and smoke for 30 minutes.
Increase the heat in your smoker to 425 degrees F and continue cooking for 45 more minutes, or until the internal temperature of the wing reads 175 degrees F.
Rotate the wing ever 20 min to achieve even cooking.
Remove the wing from the grill and serve.
These wings don’t even need sauce but you can toss in hot sauce, bbq sauce, or dry rub.  (My favorite sauces are Primal Kitchen or New Primal as they are sugar-less)
*NOTE:  You can do the same in the oven, it will just lack the smoky flavor of the smoker.

Kimberly RobertoLeave a comment

Chicken Shawarma

Core & Advanced Plan

Serves 4

This is an amazing middle eastern dish that has just the right amount of spice and heat.  The combination of spices on the chicken along with the cool, tanginess of the sauce and crunch of the lettuce is amazing.  It is typically served on flatbread but for this recipe, I replaced it with grain-free tortillas or lettuce leaves.

You can use a skillet (preferably cast iron) for indoor cooking or a grill or griddle for outdoor cooking.  I find my Blackstone griddle to produce the best results.

2 lbs free range, organic chicken thigh fillets , skinless and boneless

Marinade

1 large garlic clove , minced
1 tablespoon ground cumin
1 tablespoon ground cardamon
1 tablespoon ground coriander or curry powder
1 tablespoon ground cayenne pepper
2 teaspoons paprika (preferably smoked)
2 teaspoons sea salt
1/8 teaspoon Black pepper
Juice of 1 lemon
3 tbsp avocado oil

Sauce

1 cup organic sour cream or greek yogurt
1 clove garlic , minced
1 teaspoon cumin
Splash of lemon juice
Salt and pepper to taste

Serve with

6 grain free tortillas (Siete or Mikey’s Brand)
Organic lettuce, shredded or used as a pita
Tomato slices

Combine the marinade ingredients in a large ziplock bag (or bowl). Add the chicken and make sure each piece is coated very well. Marinate for a few hours to overnight.

Combine the sauce ingredients in a bowl and mix. Cover and put in the fridge until ready to serve.

Heat grill or pan on medium high. Place chicken on the grill and cook the first side for 4 to 5 minutes until it starts to brown and caramelize, then turn and cook the other side for 3 to 4 minutes.

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes then slice or cut into chunks.  Pour any juices that remain over top of the chicken.

Put some of the sauce on the tortilla or lettuce then add the chicken and tomatoes.  Enjoy.

Kimberly Roberto1 Comment

Grass Fed Ribeye Roast – Prime Rib

Advanced Plan

Serves 3-4

This is a fabulous, exclusive restaurant-style dish.  It is much simpler than it looks and is perfect for a holiday feast.

 

 

 

 

 

 

4-5 lb grass fed standing rib roast
1 onion, quartered
1 head garlic, sliced in half
3-4 sprigs fresh thyme
3-4 sprigs fresh rosemary

Herb Butter Rub

1 stick grass fed butter
4 cloves garlic, minced
1 teaspoon chopped parsley
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
2 teaspoons sea salt
1 teaspoon black pepper

Red Wine Sauce

Drippings and vegetables from roast
1 cup grass fed beef stock or free range chicken stock
2 cups red wine
1 tablespoon arrowroot powder

Take the roast out of the refrigerator about 2 hours before you are ready to cook it to bring it to room temperature.

Preheat oven to 450 degrees.

Mix the Herb Butter Rub ingredients together in a small bowl.

Place the onions, halved garlic, and herb sprigs in the bottom of a glass baking dish.

Rub the Herb Butter mixture on the back side of the roast (bone side).  Flip it over and place on top of vegetables in roasting pan.  Rub the rest of the mixture over the top and sides of the roast.    The temperature will raise about 5-7 degrees as it sits.

Place in the oven and roast for 20 minutes in the 450 degree oven.  When timer goes off, turn oven heat down to 250 degrees.  Roast for another 1.5 to 2 hours.  (see below for internal temperatures)

  • Rare – 120°F. Remove from oven when it is 115°F.
  • Medium rare – 125°F. Remove from oven when it is 118°F.  (IDEAL TEMPERATURE)
  • Medium – 130°F. Remove from oven at 125°F.
  • Medium well done –  135°F. Remove from oven at 127°F.

Take the roast out of the roasting pan and put on a cutting board and cover and let sit for 30 minutes (the roast will continue to cook)

To make the wine sauce, transfer everything from the roasting pan to a saucepan and add the wine and broth.  When slightly heated, add a spoonful of the liquid to the arrowroot powder in a small bowl and mix.  Then add it to the saucepan (this will prevent lumping). Cook until reduced to the desired consistency.

Kimberly RobertoLeave a comment

Pan Fried Grass Fed Cube Steaks

Core & Advanced Plan

Serves3-4 people

These are similar to chicken fried steak but without all of the flour.  It is a very fast and tasty dish if you are lucky enough to find grass-fed cube steaks in the store.  I served these with grilled asparagus and mashed cauliflower.

4-6 grass fed cube steaks
1/4 cup almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon tumeric
1 teaspoon high quality paprika
dash ground nutmeg
Sea salt and black pepper to taste
1/2 cup grass fed butter

Combine all of the ingredients except cube steaks and butter in a small dish.  Generously salt and pepper the steaks on both sides.  Sprinkle the spice mixture over both sides of the steaks and use your hands to cover them thoroughly.

Heat butter in a pan and fry for about 3-4 minutes on each side or until nicely browned.  Do not crowd the pan.  If the steaks are too large for the pan, do it in two separate batches keeping the first batch warm in a 200 degree oven.

Kimberly RobertoLeave a comment

Chicken Satay

This is a great speedy dinner.  Kids love them because they can eat them right off the sticks.

2 tablespoons almond or cashew butter
1/2 cup liquid aminos or coconut aminos
1/2 cup lemon or lime juice
2 tablespoons curry powder
6 skinless, boneless, organic chicken breasts, cubed
1 teaspoon hot pepper sauce (check ingredients)
2 cloves garlic, minced

Combine nut butter, liquid aminos, lime juice, curry powder, garlic and hot pepper sauce.  Place the chicken in the marinade and refrigerate.  Let the chicken marinate at least 2 hours or overnight.  Preheat a grill or non-toxic skillet to high and weave the chicken on to wooden skewers (soak them first to prevent them catching fire on the grill) and cook for approximately 5 minutes per side.

Oven option- heat oven to 425 degrees and cook for about 25 minutes, turning halfway through.

Kimberly RobertoLeave a comment

Smoked Grass-fed Beef Chuck Roast

Serves 4-8

Core and Advanced Plan

(SMOKED)   – I used a Big Green Egg

This is a fabulous recipe that is nothing short of impressive.  It is a crowd-pleaser for sure.  You will feel like a BBQ Pit Master after this one.  The meat is tender and smoky and the outside is caramelized and ultra flavorful.  Throw it in on a day you are hanging around the house and pull it out for an amazing dinner.

2 – 2 – 3 lb grass-fed beef chuck roasts
4 tablespoons stone-ground mustard
1  tablespoon Himalayan salt
2 teaspoons black pepper
½ teaspoon cayenne pepper (based on preference
1 teaspoon oregano
½ teaspoon chili powder
2 teaspoons garlic powder

Kraft paper (Kraft paper gives the best result, but if you can’t find it,  you can wrap the roast in parchment paper then wrap in foil- you don’t want foil touching the meat).

IDEAL PREP- ideally, salt both sides of the roasts and place in the refrigerator for 8 hours or overnight.  If you can’t do this salt it and let it sit for as long as possible before cooking.

Mix all of the dry spices together.  Spread mustard over both sides of the roasts then sprinkle generously with the spice mixture.

Heat your smoker to 225 degrees (do not let it get above 250).  If you are using a Big Green Egg, use the heat deflector)

Smoke for 2-4 hours (depending on the thickness of the roast) then take out and wrap in kraft paper and put back in the smoker for another two hours.  This will keep your “bark” firm and still allow the meat to finish cooking.  Note:  for my two 3 lb roasts, I did 2 hours unwrapped and 2 hours wrapped)

Enjoy.

Served with sugar-less sauces

Kimberly Roberto7 Comments