Tri-Tip Kebabs

Makes 8-10 skewers

1 (2- to 3-pound) Paradise Locker Meats Tip-Tip Roast

1 (16-ounce) bottle Italian salad dressing

1 each red, orange, and yellow, bell pepper, cut into 1-inch squares

2 medium zucchinis, sliced into 1-inch moon-shaped wedges

1 pint cremini mushrooms

For serving:

Caponata relish, storebought.

Olive oil

Preheat grill to 375-400° F.

Using a sharp knife, remove excess fat and silver skin from tri-tip roast. Cut the meat into 1-inch slices across the grain and then cut into 1-inch x 1-inch cubes. Place the meat chunks in a zip-top bag and marinate in Italian salad dressing for 30 minutes.

Onto metal skewers, thread the following: 1 zucchini, 1 yellow pepper, 1 piece of tri-tip, 1 orange pepper, 1 piece of tri-tip, 1 mushroom. Repeat until all the meat and vegetables are used.

Place skewers on the grill and cook for 8-10 minutes, turning once with tongs, until the beef registers an internal temperature of 145° F. on an instant read thermometer.

Swirl some olive oil into the caponata relish and serve as a condiment drizzled over the meat and vegetables.

                 

Our Jerky .... 1st developed for deer hunters as a way to add value and make delicious venison jerky for local hunters.

We conned some secrets from some of our close meat processor friends...over drinks of course ... To formulate our 1st venison jerky. In 2004 we made our Jerky out of beef for the first time with some minor tweaks. At that time, it was made moister and sold refrigerated. Later, we mastered the art of smoking, cooking and then drying our beef jerky to perfection with our special wood blend. We use the most beautiful cuts of the round, and slice across the grain of the meat so we can achieve a thicker slice while still being perfectly balanced between chewy and tender.

BUT we do pork! And we do it well. So why not make pork jerky...I mean pork is yummy and softer than beef and well dare I say tastier than beef!!! That is up for debate. 

So, we reached for inspiration from our home, KC baby! And what else than BBQ. With a great balance of sweet and spicy and our time-tested method for beef...we went for it. Man did we hit it just right.

We marinate it for up to several days developing intense flavor.... lay it on screens, carefully by hand ensuring each piece is positioned to receive the max amount of smoke during cooking. Our smokehouse dances its way through 10 different stages of smoking cooking and drying and ends with a detailed inspection and follow-up testing to ensure every batch is perfect.

Louis Fantasma

The Ultimate Ribeye Showdown!

Treat your patio daddio with a steak showdown! You can't lose with a juicy ribeye. An already impressive cut, the dramatic bone just guilds the lily. But have you considered a pork ribeye? Fantasma's Finest heritage pork is succulent, and we think every bit as impressive, yet wayyy more budget friendly. Stage your own showdown and tell us what dad says!

Paradise Pork and Beef Ribeye Showdown
Makes 6 servings

1 (2.5-pound) Fantasma's Finest Frenched Ribeye Beef Steak
1 (2.5-pound) Fantasma's Finest Ribeye Pork Chops (two pieces)
3/4 teaspoons dried thyme, divided
4 tablespoons butter
1/4 cup chopped parsley
Course sea salt
Serving suggestions: Roasted potatoes, roasted asparagus

Rub each ribeye with 1/4 teaspoon thyme.

Sear beef steaks in a grill pan or on the grill over high heat for 6 to 8 minutes, flip and sear on the reverse side. When nicely browned, allow beef steak to continue cooking beef steak at 350° F. for 20 minutes or until medium-rare to medium at 138-140° F. on a meat thermometer.

Sear the pork steaks in a grill pan or on the grill over high heat for 5 to 6 minutes, flip and sear on the reverse side. When nicely browned, allow pork steaks to continue cooking at 350° F. for 20 minutes or until at least 145° F. on a meat thermometer.

Top steaks with pats of butter, a generous sprinkling of chopped parsley and coarse sea salt. Allow the steaks to rest 5-10 minutes before serving.

Suggested sides: Roasted potatoes seasoned with harissa and olive oil plus roasted asparagus with diced cherry tomatoes and garnished with Parmesan cheese.

To slice beef ribeye and pork ribeye: Remove the bone then slice crosswise.