Thank you to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner. Please check hashtags #BestAngusBeef and #Steakholder for more beef recipes, and visit them at the Certified Angus Beef Kitchen Community on Facebook. Thank you! Guys, I just realized – I don’t have a rotisserie Sirloin Roast post! I love a big roast for the holidays, and in my humble1 opinion, a sirloin roast is the best value. It is more tender than an inexpensive eye of round roast, can be cut into thick slabs, and is not as expensive as a rib roast. Also, it is boneless – easy to carve into beautiful, thick slices of juicy beef. My favorite cut of sirloin is the center cut top sirloin roast. It weighs about 6 pounds and comes from a large muscle in the middle of the top sirloin. It is an evenly shaped roast, about a foot long and 6 inches wide, easy to truss and cook on the rotisserie. I ask for it at my grocery store meat counter; they usually …
Pressure Cooker Day-After-Thanksgiving Vegetable Turkey Soup. A great way to use that leftover turkey carcass – and any other vegetables you have on hand.
Pressure cooker vegetable beef soup. The perfect Fall comfort meal, with made from scratch broth using meaty beef bones and a pressure cooker.
Pressure Cooker Italian Sunday Gravy. The Italian meat stew, with pressure cooking for about an hour replacing the traditional all-Sunday simmer.
Pressure Cooker Lollipop Drumsticks. The BBQ circuit classic, brought inside to your pressure cooker.
Pressure Cooker Pork Pot Roast. Tender pot roasted pork – ready in a few hours, thanks to the pressure cooker.
Pressure Cooker Chicken Potato Soup (from Scratch). Start with chicken bones, potatoes, and vegetables. End up with a hearty chicken soup, homemade from your pressure cooker.
Pressure Cooker Beef Brisket Enchiladas with Red Chile sauce. Shredded beef brisket smothered with homemade enchilada sauce from my pressure cooker.
Pressure Cooker Pork Country Ribs with Cider and Mustard recipe. Country-style ribs with apples and mustard – a hearty meal from the pressure cooker.
Matt’s La Caja China Pig Roast – cooking a 75 pound pig in a La Caja China roasting box.
Pressure Cooker Beef Brisket – tender beef brisket, ready in about an hour and a half thanks to the pressure cooker.
Pressure Cooker Chicken Soup With Rice (From Scratch) – Cooking once, cooking twice, cooking chicken soup with rice…in the pressure cooker.
U.S. Senate bean soup has been served in the Senate dining room every day since 1903. Here is my Pressure Cooker Senate Bean Soup recipe.
Sous Vide Boneless Ribeye Roast – want a big roast for a party? Sous vide gives you perfect medium-rare plus, edge to edge, with a red wine sauce.
Pressure Cooker Beef and Barley Soup recipe. Soup made from scratch, starting with a beef bone broth. Perfect for warming up on a cold winter night.
Rotisserie Ribeye Roast with Herb Crust recipe. The best beef ribeye roast – a big boneless roast, medium-rare on the inside with a beautiful browned crust.
My friends at Maple Leaf Farms sent me a care package of duck, so I set out to shoot a video of my rotisserie duck recipe. Unfortunately, I didn’t really pay attention to the recipe as I was filming. “I know what I’m doing” I thought to myself…hah. I grill the duck and the potatoes, serve dinner, and everyone loves it. A few days later I edit the video, and only then do I notice things I missed. Like…the glaze. And the herbs to stuff in the cavity. Turns out, I made a grilling basics video – rotisserie duck with drip pan potatoes. So…here’s the recipe that actually goes with this video. A few points: If you only eat duck breast medium-rare, this is not the recipe for you. These duck breasts are well done – if not, the legs are too tough to eat. (If you want medium-rare duck breast, buy them separately, and use this recipe on the grill.) Make sure you have a sturdy drip pan. Duck renders out a lot of fat – …
Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup recipe. Save the bones! Use them to make homemade turkey noodle soup, ready in an afternoon thanks to the pressure cooker.
Rotisserie Turkey Stuffed With Herbs. Wet brined turkey, perfumed from the inside by a big handful of fresh herbs.
Fall is apple season here in Northeastern Ohio, and apple season brings apple cider. I grew up drinking regular apple cider, so hard cider was a revelation. My favorite is Normandy style, from Northern France, bone-dry and sparkling. Unfortunately, even with the explosion of hard ciders at the grocery store, a true, dry cider is hard to find. Normandy cider led me to Normandy pork, their long-simmered stew with pork, cider, and onions. (Normandy cider also led me to Calvados, their apple brandy…but that’s another story.) Now, which cider should you use for cooking? My preference is for a dry cider – look for something with Dry, Crisp, or Brut in the name. That said, whatever hard cider you find will probably work. We need a little alcohol for complexity, and apple flavor for depth. I also try to get a straight apple cider – mixing in honey, maple, pear, or ginger is good for drinking, but I worry it will mess with the flavors of the recipe. If you can find a bottle of …
Pressure Cooker Greek Lamb Shanks with Tomatoes (Arnaki Kokkinisto). Greek lamb shanks from the pressure cooker. Opa!
Rotisserie Eye of Round Roast recipe, Baltimore Pit Beef Style. Thin sliced rotisserie beef roast, perfect for sandwiches.