Painted Hills Natural Beef x Rose's Backyard BBQ
Hey Y’all,
We’re the Rose’s, Robert and Ebony. We are junior high sweethearts and have 2 amazing kids, Austin and Kelly. Together Ebony and I manage the meat dept. at Bend Food4Less. We love camping, hunting, hiking, and pretty much anything we can do outdoors.
Our family is full of foodies and living in Central Oregon is a great place to be one. We noticed several years back that the one thing lacking in our local food scene was good Bbq. So we decided to try our hand at it. After lots of trial and error and hundreds of hours of watching the pros on YouTube. We really felt like we were creating the best bbq we have eaten, and according to friends and family they agreed. When the pandemic hit we were on the verge of buying a food truck, but with all the uncertainty and restaurants shutting down we pulled back. Instead we found a way to share our passion of food through Facebook Bbq and cooking pages. In the summer of 2021 we created our Facebook page The Rose’s Backyard Bbq and haven’t looked back! Our quest to create great Que led to our love of all outdoor cooking, smoking, grilling, griddling and cast iron.
In The Rose’s Backyard we enjoy cooking all varieties of cuts from Painted Hills Natural Beef. After almost 30 years in the meat business we feel like the beef they are producing is superior to anything we have ever had!
We look forward to sharing our creations with everyone!
Wanting the secret straight from the experts?
Here's a Father's Day recipe straight from Robert Rose's kitchen! Marinated Skirt Steak Tacos, using Painted Hills Natural Beef .
We’re gonna top it off with a light and refreshing homemade Roasted Corn and Black Bean Salsa! And a drizzle of Spicy Mexican Crema!
Let’s get into the recipe!
We are gonna start with:
4 lbs of outside Skirt Steak from Painted Hills Natural Beef trim any excess fat (if any) and set them aside. We had to do zero trimming for these ones!
Let’s move on to the marinade. This recipe will marinate your 4 lbs of Skirt steak!
Ingredients:
1/2 bunch of chopped cilantro
3 tbsp. chopped garlic! We love garlic You do you!
1/4 cup of low sodium soy sauce
12 oz of your favorite Mexican lager
1/4 cup of olive oil
Juice of 1 large lime
1/4 cup of brown sugar
1 tbsp of ground cumin
2 tbsp Kosher salt
1 tbsp black pepper
Combine all ingredients together and mix well. We want to dissolve the brown sugar! Now add your Skirt Steak to the marinade and make sure all the meat is covered. Refrigerate for 2-4 hours, or longer if you prefer!
Time for the Roasted Corn Salsa! This recipe yields 5-6 cups!
Ingredients:
1- 12 oz bag of frozen Roasted Corn or roast your own!
1- 15 oz can of black beans drained
1/2 bunch of chopped cilantro
1 large white onion diced
Juice of 1 large lime
1 tbsp of Kosher salt
1 tbsp of black pepper
3 tbsp of chopped garlic
1 tbsp of Kosher salt
1 tbsp of black pepper
Bonus ingredient that will take this Salsa to another level is Red Beard Seasonings Street Corn seasoning! 2 heaping tbsp. If you don’t have it add 1 more tbsp of Kosher salt!
Combine all ingredients in a bowl, mix well and refrigerate until you’re ready to serve! (The longer it sits the better it gets…just saying!)
Quick and easy Spicy Mexican Crema! Combine 1 jar of Crema with Your favorite hot sauce, it’s that easy! Make it as spicy or mild as you want! I like to put mine in a squeeze bottle for that perfect drizzle on top for a beautiful presentation.
Now let’s grill these Skirt steaks. I’m not one to tell a feller how to cook his meat…but for the most tender eating experience med rare is the way to go.
We like to preheat our grill to a scorching 600⁰ this will give you the best sear. We’re gonna cook for a total of 4 minutes, flip every minute until you’ve reached 128⁰ then pull your steaks and let them rest.
Always a big debate is corn or flour tortillas. There’s no debate here! We use both! Turn your grill to low and while your waiting for the temperature to come down lightly brush your tortillas with a little olive oil or oil of your choice. Grill your tortillas to your liking!
Now that everything is done you’re ready to cut your steak and assemble your tacos. Remember when cutting your Skirt Steak to cut thin slices on the bias, and against the grain of the meat for the most tender eating experience!
Taco Assembly another debate even in our house, but here’s how we assembled them in the pictures!
Flour tortilla with a corn tortilla on top, PHNB Skirt Steak, Roasted Corn Salsa, avocado, crumbled queso fresco, a squeeze of fresh lime, drizzle of spicy crema, and a pinch of cilantro! Perfection!! Take our word, these were absolutely amazing!
Don’t forget to enjoy an ice cold Mexican lager, Margherita or a refreshing Ranch Water with these tacos!
