Drunken Beef

Prime rib sandwhichAs you might recall, it was not too long ago that I made a prime rib. This six pounder fed my entire family, made two batches of french onion soup that served 10, and allowed me to make this next recipe. Now, members of my family have talked about this one for some time so it was up to me to figure out what all the hype was about. This is another one of those recipes that takes very little time and is really amazing. Perfect sandwich, and you get some great au jus to boot.


  • Prime rib
  • 12 oz bottle of dark beer
  • 6 cloves of garlic, lightly whacked with a knife
  • salt and pepper
  • Slices of provolone cheese
  • Italian or French bread
  • appetite

In a casserole dish, add thin slices of your prime rib. Now with my leftovers, I had to remove some of the garlic horseradish that came along for the ride. I did not want that flavor mixed into the beer and garlic. Once you have all of the beef in place, add the whole cloves of garlic, pinch of salt, few grinds of fresh ground pepper, and yes, the bottle of dark beer. Cover with foil. I let the beef get drunk for about an hour. Why? I don’t know, but I do know that it made the beef, as well as myself, very happy. Now, preheat your oven to 350 degrees, and cook the beef for roughly 30 minutes or so.

Drunken BeefIn the meantime, get your bread ready. Cut off as much bread as you can take for your sandwich. Lighly butter, and add some garlic powder. Remove the dish from the oven and replace with the bread, cooking until it gets a light golden brown, then quickly remove, and add your slices of provolone cheese to cover the bread. Place back into the oven until bubbly. Remove, add the prime rib, and get ready to rumble. I used a ladle to serve the garlic beer and used that as my au jus. It seriously rocked. Remember, it’s all good.

Barbecue (BBQ) Sauce

BBQ SauceLately, I have been watching shows on barbecue. These shows covers areas of our country where, let’s face it, bbq is king. These states include North Carolina, Texas, and Tennessee. When I see shows like this, it makes me want to do two things; slow cook some pork, and eat it with some really great sauce.

Now sure, I can pick from one of my nine sauces I have either in the refrigerator or my food cabinet, however this time around, I wanted to make my own. Some of my favorite sauces come from Famous Dave’s, Speed Queen’s, and many more. I wanted to make a sauce that my family would love, however something that would have a kick to it as well. I believe I got it. Enjoy this sauce with pork, beef, fries, or whatever you like to put sauce on.


  • 1 cup of water
  • 1/3 cup of regular white vinegar
  • 7 tb of white sugar
  • 3 tb of cornstarch
  • 3/4 cup of ketchup
  • 1 tb of soy sauce
  • 3 tsp of onion powder
  • 2 tsp of paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp garlic
  • 1/2 tsp white pepper
  • 1 tsp of dry mustard
  • pinch of crushed red pepper
  • 2 tb of chipotle adobo sauce

Combine all of your ingredients, and cook over medium to low heat until sauce begins to clear and thicken. Let cool and store in a large ketchup bottle. Trust me, it’s all good.

Bring on the Chimichanga

The ChimichangaWhatever restaurant we go to, my wife always, yes, always orders the chimichanga. For those of you reading and do not know what a chimichanga is, it is first and foremost a thing of beauty, and secondly it is a deep fried burrito that is wrapped and folded as to not allow the grease to enter the burrito. These chimichanga’s can be filled with whatever you like, however they are traditionally filled with beans, cheese, and shredded meat, and accompanied with guacamole, salads, rice, or a simple sauce.

I have been making the “chimi” since I found out the second time my wife and I ate at a restaurant that served mexican style food, that she ordered the chimi. It was my time to figure out how to make them, and make them better, creating my own restaurant inside my own kitchen.

I’m going to be honest with you, I have mastered the chimichanga, and they are worth every minute of making. In years past, I have filled my chimi’s with cooked, shredded chicken, cheese, and refried beans, however this past Sunday, I took the day to make carnitas (slow cooked pork shoulder, shredded, then cooked to a bit of crisp for twenty minutes in the oven (trust me, carnitas is where it is at)).


  • Large flour tortillas
  • Canola or vegetable oil for cooking, approximately 48 oz.
  • Cooked and shredded meat (chicken, pork, beef; recommended carnitas)
  • Shredded cheese to your liking (I use a marble blend)
  • Large can of cooked, refried beans

The ChimichangaHeat your deep fryer, or large, and deep enough pot to hold the oil, leaving plenty of room at the top. While the oil is heating on medium-to-high heat for nearly 10-15 minutes, begin getting all of your items together. This is a bit of an assembly process. Have your bowl of cooked beans, cheese, and meat ready.

I heat my large tortillas individually in a microwave oven for nearly 20 seconds. You do not want to over heat the tortillas, but you want them to be flexible. Have you been to Qdoba or Chipolte and watched them wrap your burrito? It is kind of like that, but not so big, and we will deep fry them. 🙂

Lay out your tortilla, and with a flat spoon, lightly lay on the beans, keeping in mind that this is the glue to seal the chimi. Then near the lower half, add your meat and cheese. Fold over the bottom, towards the middle, then take the sides and wrap them in. This is the tricky part, as you want to get the folds to seal tightly as you will not want the grease to not only unseal your masterpiece, but to get inside. Rumor has it you can use toothpicks to seal it as well, but hey, who needs toothpicks?

The ChimichangaContinue this process in order to fulfill your chimi graving. I believe I wrapped nearly ten of them, frying all of them. For the ones you want to freeze, let them completely cool, then you can either use your foodsaver device, or wrap in foil, then in a ziplock bag. When you are ready to reheat, simply take them out, and cook in a preheated oven of 400 degrees for 25-30 minutes.

The oil should be ready, so carefully place them in the oil and cook until golden brown. Place them in a paper towel lined strainer to soak up any of the remaining oil.

Trust me folks, this is a must make. It might be trial and error the first time around, however once you got it down, seriously, you will be in food heaven.