Sacrificial BBQ

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  • Keto Friendly Ground Beef & Spinach

    Keto Friendly Ground Beef & Spinach

    This recipe is a work in progress, and it’s built on seasoning at every step. As with most of my creations here, season to taste and make it your own.
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    Servings: 5 people
    Course: Main Course
    Cuisine: American
    Ingredients Method

    Ingredients
      

    • 1.5 lb Ground Beef
    • 14 oz Fresh Baby Spinach
    • 15 oz Ricotta Cheese
    • 8 oz Shredded Mozzarella Cheese
    • 2 tbsp Minced Garlic

    Method
     

    1. Preheat the oven to 325°F.
    2. While the oven heats, brown 1½ pounds of 80/20 ground beef in a large pan, seasoning with salt, pepper, and Meat Church Gospel. When the beef is cooked through, transfer it to a paper towel-lined plate to drain. Once drained, mix the beef with half of the shredded mozzarella and press it into a 9" x 9" baking dish.
    3. In the same pan, heat a drizzle of avocado oil and add the fresh baby spinach. Sauté until it’s about half wilted, then stir in 2 tablespoons of freshly minced garlic and season with salt and pepper. When the garlic turns fragrant, add the ricotta and mix well. Spread the spinach and ricotta mixture evenly over the beef.
    4. Top with the remaining mozzarella and bake at 325°F for 20 minutes. Finish under the broiler on high for 2 to 3 minutes, or until the top is browned to your liking.

  • Leftover Smoked Piranha Soup

    Smoked Picanha Soup

    This was a great way to turn a pound and a half of leftover smoked picanha into a hearty soup we can enjoy all week.
    Print Recipe
    Prep Time 30 minutes
    Course: Soup
    Cuisine: American
    Ingredients Method

    Ingredients
      

    • 1 Large sweet onion
    • 1 lb Carrots
    • 4 oz Tomato paste
    • 1 cup red wine
    • 1 ½ lb Smoked picanha
    • 1 tbsp Olive oil extra virgin
    • 28 oz Stewed tomatoes
    • 1 lb Red potatoes
    • Salt & pepper
    • Cayenne pepper

    Method
     

    1. Start by prepping your ingredients. Cut the onions, carrots, beef, and potatoes into bite-size pieces. I used baby red potatoes so they would hold together. Keep everything separate for now.
    2. In a good-size soup pot, heat some extra virgin olive oil over medium-high heat. Add the onion first and sauté until it turns translucent and picks up a bit of color.
    3. Add the tomato paste, carrots, and beef, and stir it all together so everyone gets to know each other. Add the garlic and cook until fragrant. Pour in the red wine to deglaze the pan, which also keeps the garlic from burning. Once the alcohol has cooked off and the wine has reduced a bit, add the potatoes.
    4. Stir to coat everything in the wine, then season with salt, pepper, and cayenne. If you don’t like spicy, leave the cayenne out.
    5. Add the stewed tomatoes and let it all cook for about 5 minutes, stirring often so nothing scorches. If you saved any juice from the picanha, now’s the time to add it. It boosts the smoky flavor, but don’t worry if you don’t have any.
    6. Pour in the beef stock and stir to combine. This is a good moment to taste and adjust the seasoning. I added a bit more salt since I used unsalted beef stock.
    7. Once the soup comes to a boil, reduce the heat to a simmer and cover the pot. Leave it alone for about 30 minutes, until the potatoes and carrots are tender but not mushy.
  • Cowboy Baked Beans

    Cowboy Baked Beans

    This recipe is inspired by Cowboy Kent Rollins. While I’d prefer fresh ingredients, I wanted something easy to make while camping.

    Ingredients

    • 1 lb Hot Italian sausage
    • 1 can Fire Roasted Ro-Tel with Hatch Chilis
    • 3/4 – 1 cup Sweet Baby Ray’s BBQ sauce
    • 1/2 medium diced yellow onion
    • 28oz can Bush’s Baked Beans
    • 3 cloves minced garlic
    • 1 cup shredded cheddar cheese
    • Salt & Pepper to taste
    • Red pepper flakes (optional)

    Instructions

    In a large sauce pan, add the sausage and diced onion and cook until the onion is translucent. Season with salt and pepper. Add the garlic and cook until the garlic becomes fragrant. Add the Ro-Tel and baked beans (do not drain). If you want a bit more heat, add the red pepper flakes to your liking.

    Cover and simmer for 30 minutes. Uncover and add the cheese and simmer another 15 minutes or until reduced to your liking.