Recipes • Tom Gartman

Hearty Ground Beef Vegetable Soup (Crock Pot)

Ingredients

Ingredient	Quantity
Wagyu Ground Beef	2 Pounds
Sweet Onion	1 Medium, Diced
Canned Peas & Carrots	2 (14.5 oz) Cans, Drained
Canned Diced Potatoes	2 (14.5 oz) Cans, Drained
Canned Whole Kernel Corn	2 (15.25 oz) Cans (with juices)
Canned Cut Green Beans	1 (14.5 oz) Can, Drained
Canned Diced Tomatoes	1 (14.5 oz) Can (with juices)
Beef Broth	3 (14.5 oz) Cans
Beefy Onion Soup Mix	1 Envelope
Minced Garlic	1 tsp
Dried Thyme	1 tsp
Dried Basil	1 tsp
Salt and Pepper	To taste

Instructions

Step	Details
1. Brown the Ground Beef	In a skillet over medium heat, cook the Wagyu ground beef until fully browned. Season with salt, pepper, and minced garlic. Drain excess fat if needed.
2. Load the Crock Pot	Transfer the browned beef to your crock pot. Add onion, peas & carrots (drained), diced potatoes (drained), corn (with juices), green beans (drained), diced tomatoes (with juices), and beef broth.
3. Add Soup Mix & Seasonings	Stir in Beefy Onion Soup Mix, dried thyme, dried basil, salt, and pepper. Gently mix everything together.
4. Slow Cook	LOW 6–8 hours or HIGH 3–4 hours, until vegetables are tender.
5. Serve & Enjoy	Taste and adjust seasonings (salt & pepper). Ladle into bowls and serve hot.

Why Wagyu Ground Beef from Booth Creek Wagyu is Best: Wagyu beef is prized for its superior marbling, tenderness, and rich flavor—making Wagyu ground beef the perfect choice for truly exceptional results. Buy at Booth Creek Wagyu.

Video Link: Vimeo

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Creamy Broccoli Cheese Soup (Crock Pot)

Ingredients

Ingredient	Quantity
Butter	2 tbsp
Sweet Onion	1 Medium, Chopped
Minced Garlic	2 tsp
Frozen Broccoli Florets	4 cups
Chicken Broth	3–4 cups
Heavy Cream	1 cup
Shredded Cheddar Cheese	2 cups
Salt and Pepper	To taste

Instructions

Step	Details
1. Sauté	Melt butter in a skillet over medium heat. Sauté onion until translucent (4–5 mins). Add garlic for 1 more minute; transfer to crock pot.
2. Steam Broccoli	In a microwave-safe bowl, cover florets with water and microwave on HIGH ~10 mins. Strain and set aside (just beyond al dente).
3. Load Crock Pot	Add broccoli, 3 cups broth, sautéed onion & garlic; stir gently.
4. Slow Cook	LOW ~4 hours or HIGH ~2 hours (until tender).
5. Purée (Optional)	For smoother texture, immersion-blend in pot or blend half and return. Add extra broth if too thick.
6. Add Cream & Cheese	Set to Warm/Low; stir in cream, then melt in cheddar.
7. Season	Salt & pepper to taste; serve hot.

Tips & Variations: Lighter: half-and-half; extra veg: carrots/celery; heat: cayenne; storage: 3 days in fridge.

Download Broccoli Soup Shopping List

Split Pea Soup (Crock Pot)

Ingredients

Ingredient	Quantity
Split Peas (dried), rinsed and sorted	1 lb
Ham Bone or Ham Hocks (optional)	1–2, or ~1 lb ham pieces
Carrots, peeled & diced	2–3 medium
Celery, diced	2 ribs
Onion, chopped	1 medium
Minced Garlic (optional)	1 tsp
Bay Leaf (optional)	1
Water or Chicken Broth	6 cups
Salt & Pepper	To taste

Instructions

Step	Details
1. Prep Ingredients	Rinse split peas; dice veg & (optional) ham.
2. Load the Crock Pot	Add peas, carrots, celery, onion, garlic, bay leaf; place ham bone/hocks if using; pour in 6 cups water or broth.
3. Slow Cook	LOW ~8 hours or HIGH 4–5 hours (peas very tender).
4. Check Consistency	Thin with more liquid as needed; remove bone/hocks, shred meat, return to pot.
5. Season & Serve	Salt & pepper to taste; serve hot.

Rotel Cheese Dip

Ingredients

Ingredient	Quantity
Velveeta Cheese Block	1 (2 lb)
Mild Rotel	1 (28 oz) can
Fresh Jalapeño Peppers	2, minced
Fresh Serrano Peppers	2, minced
Onion (Medium Sweet)	1, diced

Instructions

Step	Details
1. Combine Ingredients	In a large microwave-safe bowl, combine the Velveeta, Rotel, minced jalapeños, minced serranos, and diced onion.
2. Microwave (First Round)	Microwave on high for 5 minutes.
3. Stir	Carefully remove and stir thoroughly.
4. Microwave (Second Round)	Microwave on high for 5 more minutes, or until cheese is fully melted.

Serving Suggestion: Delicious with Doritos Spicy Sweet Chili or Big Scoop Fritos.

Download Dip Shopping List

Smoked Beef Brisket

Instructions

Step	Details
1. Prepare the Brisket	Rinsing (optional): Use as-is or rinse and pat completely dry. Trimming: Leave ~¼-inch fat cap. Seasoning: 50/50 coarse salt & pepper (example). Bring to Room Temp: Rest 30–60 min before smoking.
2. Preheat the Smoker	225°F (107°C), wood: Hickory.
3. Smoke the Brisket	Fat-side up; insert thermometer. Spritz 1:1 apple cider vinegar & water hourly after the surface sets (~2h).
4. Move to Oven at 165°F	At 165°F internal: spritz, wrap tightly in foil, finish in a 225°F oven.
5. Monitor Temperature	Cook to ~203°F internal; probe tender. Wireless probe: TempSpike.
6. Rest the Brisket	Turn off oven; keep wrapped; rest ≥1 hour.
Serving	Slice Across the Grain: Identify grain; cut perpendicular. How-to video.

Getting a Good Bark: Low & slow, steady temps, proper seasoning; spritz helps smoke adhere. Balanced salt/pepper rub builds the Texas-style crust.

Why Wagyu Brisket from Booth Creek Wagyu is Best: Exceptional marbling & tenderness. Buy at Booth Creek Wagyu.

Try my Brisket Cook Time Calculator.

Video: Vimeo

Download Brisket Shopping List

Smoked Beef Short Ribs

Instructions

Step	Details
1. Selecting Your Beef Short Ribs	Look for 3–4 bone racks with good marbling. Trim heavy surface fat later if needed.
2. Prepping the Ribs	Remove the membrane bone-side; trim top fat to ~¼-inch.
3. Seasoning	Texas-style: 2 tbsp coarse salt + 2 tbsp coarse black pepper. Pat dry; coat evenly; rest ~30 min.
4. Setting Up Your Smoker	Hickory wood; preheat to 225°F (107°C).
5. Smoking Process	Unwrapped ~3–4h, spritz hourly (50/50 water & cider vinegar). Wrap (Texas Crutch), move to oven; finish to 205°F and probe tender (5–8h total).
6. Testing Doneness	205°F internal and skewer slides like warm butter.
7. Resting	Rest wrapped 30–45 minutes.
8. Serving the Ribs	Slice between bones; sauce optional; serve with classic BBQ sides.

Quick Reference: 225°F; 5–8 hours; wrap at 3–4h; 205°F internal; rest 30–45 min.

Pro Tips: Keep seasoning simple; be patient; maintain steady heat; spritz if bark dries.

Why Wagyu Short Ribs from Booth Creek Wagyu? Rich marbling & tenderness. Buy at Booth Creek Wagyu.

Need to plan your cook? Try my Short Ribs Cook Time Calculator.

Download Short Ribs Shopping List

Charcoal Grilled Korean Short Ribs

Ingredients

Ingredient	Quantity / Notes
Wagyu Short Ribs (Flanken Style)	2–3 lbs
Korean BBQ Marinade	1–2 cups (enough to coat)
Charcoal Briquets	For direct + indirect zones
Salt & Pepper (optional)	To taste

Instructions

Step	Details
1. Marinate the Ribs	Place ribs in Ziploc; add marinade; coat thoroughly. Rest at room temperature for ~2 hours.
2. Prep the Charcoal	Light charcoal; set up direct (hot) & indirect (cooler) zones.
3. Sear the Ribs	Sear ~1 minute per side over direct heat to caramelize.
4. Move to Indirect Heat	Cook covered ~10 minutes at ~275°F (135°C).
5. Rest & Serve	Rest a few minutes; serve with rice/kimchi or favorite sides.

Video Link: Vimeo

Why Wagyu Short Ribs from Booth Creek Wagyu? Marbling & tenderness takes Korean short ribs to another level. Order here.

Hickory-Smoked Wagyu Burger Patties

Ingredients

Ingredient	Quantity / Notes
Wagyu Burger Patties (6 oz)	1 per person (or as desired)
Salt & Pepper	To taste
Hickory Wood	Chips/chunks for ~1 hour smoke
Buns & Toppings	Lettuce, tomato, onion, cheese, etc.

Instructions

Step	Details
1. Preheat & Prepare the Smoker	225°F (107°C), hickory wood.
2. Season Patties	Season both sides; rest ~10 minutes.
3. Smoke the Burgers	Smoke at 225°F to ~135–140°F internal for medium (or preference), ~45–60 minutes.
4. Optional Sear	Sear 1 minute per side on hot grill/skillet for crust.
5. Rest & Serve	Rest 5 minutes; assemble on buns with toppings.

Why Wagyu Burger Patties? Superior marbling & tenderness from Booth Creek Wagyu — hickory smoke elevates the flavor.

Smoked Boneless, Skinless Chicken Breasts

Ingredients

Ingredient	Quantity / Notes
Boneless, Skinless Chicken Breasts	6–8 oz each
Meat Church – Honey Hog BBQ	Coat in melted butter + liberal rub
Hickory Wood	Chips for ~2 hours smoke

Instructions

Step	Details
1. Prep the Chicken	Butter + rub on both sides; rest ~15 minutes.
2. Preheat the Smoker	225°F (107°C), hickory wood.
3. Smoke	Smoke at 225°F to 165°F internal (about 1–1.5 hours depending on thickness).
4. Rest & Serve	Rest 5 minutes; slice or serve whole with sides.

Supplies & Links

Need a great electric smoker?
Masterbuilt® 30" Digital Electric Vertical BBQ Smoker

Need Hickory Wood Chips?
Hickory Grilling/Smoking Wood Chips

Booth Creek Wagyu
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