3 shallow bowls 

One with flour, seasoning, 

Second with eggs and milk whisked

Third with breadcrumbs and paprika

Heat cast iron skillet medium High

Dredge cutlets in each of the 3 bowls

Sauté each cutlet 3 minutes each side

Sour Cream Dill Sauce:

Deglaze skillet with chicken stock 

Stir in dill, salt, sour cream

Heat until mixture thickens ( do not boil)

Slice thawing liver in ¼” slices Or Cube liver in thumbnail size cubes

Optional ---- Soak in milk or lemon juice to remove bitterness

Toss liver in 1 cup flour seasoned with salt and pepper and Quad’s Beef Seasoning

Heat Medium+ Cast Iron skillet with 2 T Tallow

Optional   ------ cook 2 strips bacon (slightly caramelized)

Add liver and begin browning, using flat wood spoon or spatula stir occasionally.

After about 2-3 minutes add onion and continue browning stirring occasionally

After about 2-3 minutes (Optional -- Remove liver to make gravy)

add remaining flour and brown stirring frequently.

Once flour is browned, stir in water for gravy, stirring frequently to desired consistency.

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Note:  Over cooking liver will make it tougher.

1. Setup grill for indirect cooking – Preheat to around 225° .

2. Grill over indirect heat – Place tri-tip over indirect heat, and close grill lid. Cook for about 30 minutes to 1 hour, flipping halfway, until the center reaches 115°.

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1. Rest and raise grill temp – Transfer to plate and tent with foil to rest for 10-15 minutes. Open vents to increase grill temperature to high heat.

1. Sear over direct heat – Place tri-tip over hot direct flames. Sear 2-3 minutes per side to get a nice brown crust.

2. Check doneness and rest – Internal temp should reach 130-135° for medium-rare after searing. Let rest for 5 minutes.

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1. Slice – Separate the two sections. Then slice each against the grain to the desired thickness (I prefer 1/4″ slices for the most tender bites).

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Top Tips for The Best Results​

• Slice it against the grain, there are two different directions on this cut.

Smoke Brisket for 3 hours at 240 , Do not go over 250

Baste every 15 minutes

Leaner Briskets should be placed in aluminum tray add remaining baste, cover tightly cook for 8 hours at 225 to 240.

Fatter Briskets should continue basting every 15 minutes at 240 for 3 hours then transfer to aluminum tray add remaining baste, cover tightly cook for 5 hours at 225 to 240

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1. Step 1 Brown both sides in tallow in skillet or Dutch oven for 7 minutes

Combine ingredients in Crock pot (Hi)  or Dutch oven 275 and roast until beef shreds easily 4 hrs

1. Step 2 Let cool for 15 minutes, then transfer beef to a large bowl and using 2 large forks, pull beef until completely shredded.

Serve barbacoa with warm tortillas, onion, cilantro, lime wedges and salsa, if desired.

TIP

• Barbacoa can be made 3 days ahead. Store refrigerated in an airtight container.

Brown ground beef in skillet add cumin, garlic, onion, pepper, Quad's Beef Seasoning

Tear each corn tortilla in about 8 pieces

Warm enchilada sauce on medium in pot  Do not allow to boil.

Add tortilla pieces to Enchilada sauce and stir for about 2 minutes to soften

Combine all but 1/2 cup cheese to casserole dish and mix evenly

Top with 1/2 cup cheese 

Bake at 350 for  20 minutes

cover brisket with salt pepper paprika cumin

heat large Dutch oven medium high, brown briskets with tallow 5 min each side

Add remaining ingredients and roast in 300 degree oven for 4 hours

Season Osso Buco and add to Pot

Cover with chopped garlic

Slowly add water, allow garlic to remain in contact with Beef

Cook on High for 1 hour

Lower to Medium for 3 hours 

(Variations- add potatoes, carrots, onion  for last hour)

Thaw in fridge
Single layer Ribs in casserole dish
Season with Quad's Beef Seasoning
Add broth to cover to about 75%
Drizzle with BBQ sauce or ketchup and mustard
Add fresh chopped tomato, green chili, and onion to cover remaining exposed meat
Cover with tin foil
Bake at 350 for 2 hours

Cook the pasta according to the package directions, then drain and rinse with cold water. Set aside.

cook the ground beef over medium heat until no longer pink, breaking the meat into crumbles; drain. Add water and taco seasoning; then simmer, uncovered, for 15 minutes.

Place the pasta in a large bowl. Add the seasoned beef, cheese, green pepper, onion, tomato and olives; mix well. Pour in the dressing, and toss to coat.

Refrigerate to develop the flavors

Cover and refrigerate the pasta salad for at least one hour. Then, serve chilled from the fridge. Enjoy!

If you’ll be refrigerating the loaded cowboy pasta salad for more than one hour, reserve 1/2 cup dressing to stir into the salad just before serving

In chili pot or large skillet while browning ground beef, add chili mix, onion, garlic, green chilies

Once beef is at 165 degrees, reduce heat, add tomato sauce and simmer for 10 min stirring frequently

1. For the burgers: Combine the ground lamb, garlic, salt, cumin, smoked paprika, oregano, cinnamon, pepper, and 2 tablespoons olive oil in a large bowl. Gently mix the lamb mixture to thoroughly combine with the seasoning. Divide the mixture into 4 even portions, about 8 ounces each. Pat each portion into a ball (but not too tightly), then press into 1-inch thick patties.

2. To cook on the stovetop: Heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil and swirl to coat the pan. Place the patties in the skillet and let cook for 3 to 4 minutes until golden and crusty. Flip and cook the other side until the internal temperature of the burger reaches 135˚ (for medium doneness), about 3 more minutes. Let rest for 5 minutes.

3. To cook on the grill: Preheat the grill over medium-high heat, 400 to 425˚. Oil the grill grates. Place the patties on the grill over direct heat. Cook for 3 to 4 minutes per side, covered, or until the internal temperature reads 135˚ (for medium doneness. Let rest for 5 minutes.

4. For the feta sauce: While burgers rest, stir together the yogurt, cucumber, feta, and mint in a small bowl. Taste, and season with salt if you like.

5. To assemble: spoon a tablespoon of the feta sauce on each bottom bun. Add arugula, sliced tomato, 1 lamb patty, more feta sauce, red onion, and then the bun top. If you like, spear pepperoncini peppers, cubes of feta, and kalamata olives on 5-inch wooden skewers and add one to each assembled burger.

Marinate in refrigerator with all ingredients for 24 hrs
Oven Roast at 425 degrees in roasting pan, casserole dish, or Dutch oven to 135 degrees
Remove and allow to rest 15 min

Mix all except bbq sauce in mixing bowl

Scoop into 1 inch balls and place on shallow baking pan

Bake at 350 for 15 minutes

Top each meatball with bbq sauce and bake an additional 5 minutes