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The Recipe Hotline
HELP A FELLOW BARBECUER
Welcome to the "Recipe Hotline"for Beef
3 Season Tri-Tip Steak and Corn with Black Beans
This is a quick, spicy meal which can be made as hot as you like. You can use a tri-tip roast or a thick cut flank steak, I prefer the flank steak.
Ingrediants:
1- Tri-tip Roast (ask the butcher ahead of time) or a 1 to 1 1/2 inch thick cut of flank steak.
1-10 oz. can of yellow corn (drained)
1-10 oz. can of black beans (drained)
1- med. to large tomato, cubed,chopped.
Spices:
1- Tbl.Garlic powder
1- tsp. cumin
1- tsp. ground red pepper
1- tsp. salt
Preparation:
1) Mix seasoning blend together. Reserve half for later.
2) Take half of seasoning blend and rub by hand into meat, coating liberally. Let stand at room temperature for 1 hour to allow for tenderizing.
3) Take reserved seasoning mix and mix in bowl with corn, black beans, and tomatoes. Cover and refrig.
4) After meat has set up for at least 1 hour, preheat oven broiler and cook meat to your desired heart's content;
2-3 minutes for rare
3-4 minutes for medium
4-6 minutes for well done.
5) Serve with corn and bean mixture for a hot, spicy meal.
Glenn Smith
Houston, TX
MOUTH WATERING HAMBURGERS
3lbs Ground Beef
1/2 cup of Ketchup
1/2 cup of Worcestershire sauce
1/2 cup of Dried minced onions
1/4 cup of Both Salt and Pepper
Fold, with hands, all ingredients into the ground beef until ingredients look to be evenly distrubuted with in. Form into Thick Patties and grill at about 450 degrees until internal temperature reads 165 degrees for medium to medium well. The purpouse of mixing the seasoning in before gives the ground beef a good flavor clear through not just on the outside. The ketchup mixed in gives it a very good flavor and keeps the meat moist. Caution!! "Wear a bib to catch the juices!!"
Nathan Meile (meile@interkan.net)
Manhattan, KS
PEPSI POT ROAST:
Break out the old Crock Pot!!
1 medium sized beef roast
1 can of PEPSI
1 16-24oz jar of picante sauce
1 package limptons dried onion soup mix.
Put roast in crock pot and pour the PEPSI, picante sauce, and soup mix over the top of the roast. set crock for around 290 degrees for the day. Put on in the morning and it will be ready intime for dinner after a hard days work. Add potato halves and carrots for the last four ours for a complete meal. Nathan Meile (meile@interkan.net)Manhattan, KS
Drag Race Sauce by Troy Miller
1/4 cup diced onions
1 tablespoon butter/oleo
1/2 cup water
2 tablespoons vinegar
1 cup chili sauce
1/4 cup leamon juice
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1 tablespoon Worcestershire sauce
Brown onions lightly in butter/oleo. Add remaining ingredients stirring as each ingredient is added. Simmer for at least 20 minutes stirring occassionaly.
This recipe will make approximately 16 ounces of sauce.
For a 4-5lb. brisket---Spice to your preference.
Cook for 1:15 min. on grill. Wrap in foil and cook for an hour on grill.While brisket is cooking fill a ice chest with hot water. Making sure ice chest is still warm take brisket, still wrapped in foil, and wrap in news paper for insulation. Place in ice chest for 1 - 1 1/2 hours. Becareful when removing from grill--- BRISKET WILL FALL APART!!!
Tasty Steak: Take your favorite cut of meat. Pour on a dash of Worchesteshire sauce, course ground black pepper, a little lemon pepper, your favorite Steak Seasoning ( I like Pappy's), a dash of Steak Sauce(A-1 or Pickapeppa), and a generous covering of cinnamon. Then rub all the ingredients into the steak, flip and repeat on other side. Cook over medium-hot grill, prefferably no more than medium rare for a nice juicy steak. Enjoy!
Brandin
Juiciest Damn Hamburgers Ever: Take about 2 lbs. of lean ground beef and put into a bowl. Add about 1/2 cup of your favorite BBQ sauce, some Worchesteshire, 1 finely chopped onion, and about 1/2 to 1/3 cup of Quaker Instant Oats. You could add some grated cheese at this point too, but beware, they're hard to keep together on the grill with the cheese. Then mix all ingredients together by hand until thoroughly mixed, make about 4 burgers, cook, and enjoy. Medium-rare gives the juiciest burger, but you better be ready to sponge off the plate before you put the bun back down. Enjoy!
Brandin
RED WINE BRISKET FOR 2-----Start with a 2-3 lbs. brisket 'flat'. Here is the other stuff you will need.
(1) 2-3 lbs. lean beef brisket
Seasoned salt
2-3 medium onions, chopped
2 garlic cloves, minced or pressed
1 bottle (750ml) red Burgundy wine
1 cup water
3-4 Tbsp tomato paste
2 Tbsp Worcestershire sauce
Salt and freshly ground pepper to taste
Place brisket in 2" pan and add the all the other stuff. Ready the smoker for long term cooking at 225 F. Baste the brisket every hour with juice.
Place an onion wrapped in foil in the coals for extra flavor. The brisket should cook for about 5 hours or until the internal temp reaches 165 F.
This is a tasty way to fix a brisket!
bugs_34@hotmail.com
Red wine Steaks.
Get 4 steaks and put them into a big container to marinate. Add Red wine (any california red wine will do the job), squeeze 1/2 lemon and 1 Tbs black pepper and 1 Tbs Garlic Powder. Let them there covered with a lid for about 3 hours refrigerated.
Then put them in the grill until it's cooked on both sides and they are ready for your table.
These steaks will be tender,juicy with a unique
delicious taste.
take a london broil beef steak and i can of french onion & 1 can of golden mushroom soup, fresh mushrooms and new potatos, diced mexican tomatos,celery hearts,cajun seasoning to taste and cook on grill in deposable tin pan for 3 hours on med. heat, covered with foil and bake some nice dinner rolls to compliment, use rolls to soak up gravy mmmmmmmmmmmmmmm.
Get yourself either a tri-tip or couloutte steaks. Get a tray or ziplock bag to marinate in, add Pappy's, A-1, Worcestshire, Soy sauce, Pepper, onion powder, garlic powder, and bar-b-q sauce. After this is done add 1 can of beer. Let it marinate for atleast a couple of hours (preferably one to two days) put it on the grill and turn with tongs...DO NOT USE A FORK IT LETS THE JUICES OUT. MMMMMMM MMMMMMM
**MLV MARINADE** Your friends will love you for this dish!! 2 Tri-Tip Roasts, well marbled, well tenderized. One 16 oz Bottle of Bragg Liquid Aminos (or any good soy sauce). One 12 oz Bottle of Red Wine Vinegar. 1-3 Habanero Peppers and 3-6 Birdseye Peppers, ground. NOTE: Most of the hot is cooked out, what remains is a tangy flair). 1 Tbsp. Olive Oil. 2 Tbsp Stone Ground Mustard. 3 Cloves Garlic, minced. 3-4 Scallions, chopped. 1/2 Tsp. Ginger Powder. 2 Tsp. White Pepper. 2 - 3 Tbsp dry Italian Seasoning made by blending equal parts of Oregano, Marjoram, Thyme, Rosemary, Basil, and Sage. Two 4"-5" dried sprigs of Rosemary (one per roast). Combine and Mix well all ingredients (including Rosemary sprigs) in 1 gallon zip lock baggie, forcing out all the air. Marinade overnight or up to 3 days in a refrigerator and BBQ Tri-Tips placing a Rosemary sprig on each roast. Smoke 'em if you got 'em! (I like Alderwood). Let me know how it was! Mark gldnsun@pacbell.net -Santa Cruz, CA
Nicararagua Sirloin take a 3 lbslab of sirloin leave the fat film on the outside. Make into one long strip (about 36 in long), Then with large bowl put the following ingredients, 8 lemons and 8 limes halved and squezzed inthe bowl. Then take 2 lrg onions slice quite thick put in bowl with lime and lemon juice. then take 2 lrg green peppers slice meduim put in same bowl. Then take 1 cup vinegar & 2 tbls of sugar. Then put sirloin in bowl. Let sit in bowl overnight before the day of grilling. Then on the day of grilling take meat out put on hot grill. For about ten min then take onions & green peppers out and spread over meat. Let cook on grill for 20 more min. Remove and serve with rice dish. I also have a recipe for Nicaragua cole slaw, which is awesome also tsslug@yahoo.com
Philly Cheese Steak Wraps Recipe
3 tablespoons butter
2 cups thin sliced onion
1 1/2 cups red pepper
1 1/2 cups green pepper
1/2 teaspoon garlic salt
2 cups American cheese Shredded
6 ounces deli roast beef, Sliced thin
6 flour tortillas (10 inch) warmed.
1. In 10 inch skillet, melt butter until sizzling; add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden (6 to 8 minutes). Remove from heat. Stir in garlic salt, cheese and beef strips.2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate.3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Makes 6 sandwiches.
MARINADE FOR BEEF OR CHICKEN:
STASRT WITH 1 BOTTLE OF KRAFT ITALLIAN SALAD DRESSING
SEASON WITH SALT PEPPER LOUISIANA HOT SAUCE WORSTTESHIRE SUACE
1 HANDFUL OF DRIED ONIONS
MINCED GARLIS TO TASTE
1/2 TO 1 CUP ORANGE JUICE
MIX INGREDIANTS TOGETHER WITH WISK
MARINATE OVERNIGHT OR AS LONG AS POSSIBLE BEFORE COOKING
BOIL LEFTOVER MARINADE TO BASTE CHICKEN OR RIBS OR SAUSAGE WHILE COOKING
BEFORE CHICKEN IS DONE MIX YOUR FAVORITE BBQ SAUCE WITH MARINADE AND APPLY TO CHICKEN
London Broil Steak Sandwichs - Take a nice thick London Broil and dry rub both sides with a combination of: white pepper, salt, paprika, garlic powder, ground red pepper and onion powder. Place on the grill over medium high heat - after the spices on the grill side begin to crust turn over and baste with a 50-50 mix of white vinegar and red hot sauce. Continue turning and basting until the meat is done to your liking - I like it pink and juicy inside and I cook it about an hour. I then remove it from the grill and slice it really thin immediatly ( handle with care its HOT). I place it on a steak roll and cover with some melted cheese or I put a slice of cheese on top and pop it in the microwave for 20 seconds to melt the cheese. Delicious flavor and not as spicy as it looks or sounds.
Spicy, juicy Hamburgers: This one's for the spice lover! Take a pound of ground beef,1 medium sized onion(chopped into little squares), 1 tbl spoon of chilli powder,1 tsp of ground pepper, half a cup of your fav marinade sause, 1 tbl spoon butter, or oil. Mix all the ingredients in a bowl with your hand, divide them in to balls and make patties. Grill them when the coals are hot. its best at medium rare. Make sure you flip them every five mins. Enjoy:)
Our favorite London Broil. Place in a food processor, 1 sm chopped onion, 6 cloves garlic, 1/2 c. olive oil, 1/2 c. Balsamic vinegar, 1/2 c. soy sauce, 2 Tbl. Dijon mustard, 2 Tbl. crushed rosemary, 2 tsp. salt, 1 tsp. black pepper. Process until smooth, pour over steak in a ziploc bag and refrigerate several hours. Remove and grill to desired doneness. Slice very thin and place on steak rolls spread with Boursin cheese. DBonnie@verizonmail.com
Juicy Burgers that stay together.
2.2lbs of lean mince beef steak. 1 brown onion grated, 3/4 cup of breadcrumbs, dash of worchestershire sauce, 1 beaten egg, pinch of black pepper, 1/2 good size carrot grated. Mix together and barbecue. Great tasting from downunder.
Take 5 lbs of trimmed brisket and rub down with 2 parts fresh ground black pepper, 2 parts salt, 1 part Paprika. Pack tightly in saran wrap and refrigerate overnight. Next day, Unwrap. Place on smoker with offset fire box and charcoal hickory fire. Get temp to 225 and cook for 6 hours basting with drippings every hour.
brbecued baby back ribs. wrap loosely in aluminum foil after adding your favorite barbeque sauce. bake in oven or grill at 250 degrees for 2-3 hours (depends on how tender you want them). remove from foil and place on grill to blacken. ribs fall off the bone and melt in your mouth
A typical Brazilian Barbecue: We use just a kind of salt on large "pieces". (We call it "Sal Grosso" and it's not like a common "powder" salt, and I don't know if it's common on USA...),just spread the salt on the the meat and leave it for a couple of hours... Use charcoal grills only. For we, brazilian, other kinds of grills are a sin ! :) We use also a garlic-and-salt sauce which is also very good... Our preferred cuts of meat are tenderloin, sirloin and ribs... (wbrandao@ig.com.br)
For GREAT T-bone steaks, put 1 cup ketchup on it, then grill until all of the ketchup is black. Scrape off black stuff and season with salt AND pepper!!!! Hey, that's good eatin'!!!!
ok, want a great coating for a slab of ribs? first you start by mixing enough grainy, pre-maid mustard to coat a slab very well. mix the mustard in a bowl with honey(as sweet as you want it) and also 2 tsbp paprika, 1 tsbp pepper( fresh ground) and some brown sugar to taste. Mix this mixture with 1 tsbp of garlic powder, 1 1/2 - 2 tsbp cider vinigar, and 1-2tsbp chili powder. make sure mixture is pretty thick, if not thick add more mustard. take the mixture and spread over the ribs. the mustard makes a pretty nice crust,and the flavor of it evaporates; as the juices of the spices seep into the ribs. remember before cooking, or even coating the ribs, to take a butter knife and peel the film off of the back of the ribs. this procedure makes em' easier to eat, and helps flavor enter the back of the meat. the mustard creates a nice glaze, and a base for the spices. then, when done off the grill ( don't rush em') lightly, LIGHTLY coat the ribs with your favorite BBQ sauce. ( I prefer vinigar based, but honey will do) MMMMMMMM good!!!!!
FANTASTIC recipes! Made my cabin fever kick up a tad since I'm a "hot weather" guy. Thanks to all and to Smoke-n-Fire for the BEST site!
Gator :o)
Mock Tenderloin of Beef Roast. 1 mock tenderloin
beef roast, about 6 pounds, 1 packet McCormick's
Meat Tenderizer, 1 tbs garlic powder, 1 bottle
cheap red wine. mix tenderizer according to
instructions on packet, add garlic powder, put
roast in a bowl (a loaf pan does nicely), pour
tenderizer mixture over roast, add red wine until
roast is covered, let stand for 1-2 hours, drain,
slow roast on grill to desired doneness, slice and
serve. Because of the shape of the roast, you can
get several degrees of doneness on one roast.
Demo's Carne Asada~
5 pounds of skirt steak (sliced thin)
butcher can get you this or another grilling meat will do nicely
1 bottle of heinz 57 sauce
5 lemons or limes
2 fresh jalapenos
1 bunch of green onions
chop and dice onion and chile pepper (fine)
squeeze juice of lime or lemon into bowl
add all of heinz 57 sauce
throw in onion and peppers
toss meat in and cover well
cover and let marinate in fridge for at least 2 hours
Grill over medium flame......toss meat into warm tortillas and enjoy! :0)
*Some items to throw into your taco would be diced lettuce or cabbage, tomatoes, onion, chiles, cilantro, lemon juice*
The greatest Jerky ~ We all love jerky and I've got a receipe that suits both domestic beef and game meat. Mix together 1/3c sugar, 1/4c salt, 2c soy sauce, 1c water, 1c red wine, 1/2ts onion powder, 1/2ts garlic powder (not salt), 1/2ts pepper and 1/2ts tabasco sauce (or to taste). Trim all fat from meat (use the less marbled cuts). Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen or use a slicer. Place the meat slices in the cool marinade and leave overnight or for no less than 8 hours. Remove from the brine and allow to air dry without rinsing. Smoke in your smoker 6 - 12 hours or until jerky has dried to your liking. Use your favorite fuels for flavor (mine's mesquite). If you and your friends enjoy this as much as I have let me know at jragle@worldnet.att.net.
Hillbilly Marinade, Good for beef, pork, & chicken
1 Bottle Catalina Red Dressing, 1 Bottle A-1 steak sauce, 1 can of your favorite beer, 1 Bottle Bbq sauce your choice, 4 tbs worcestershire sauce,2 tbs honey, minced onion, oregano,italian seaoning,all sason,salt&pepper.
Combine all lquid ingredients in a lare bowl, tenderize the meat, add all dry seasonings to both sdes of the meat,and rub in well.Next place the meat in the marinade, cover and let sit overnight. About every 4-6 hrs flip and rub he meat. Cook on a medium hat on the grill, baste the meat wih the remaining marinade while you cook. Don't throw out whats left of the marinae freeze it foranother day. Leave the knives in the kitchen and enjoy.
DON"S BBQ SAUSE
1 CUP KETCHUP
1 CUP DILL PICKLE JUICE
4 TABLE SPOON LIOUID SMOKE
4 TABLE SPOON WORCESHER
2 TABLE SPOON MUSTARD
1 TEA SPOON BLACK PEPER
1/2 TEA SPOON CEYNNE PEPER
DON LYNN LUBBOCK;TEXAS
DONLYNN 6801 @ALO.COM
FRESH GARLIC ALL THE TIME!
Buy a container of peeled garlic.
Slowly add to your blender/food processor with just enough woter to keep it working.
When pureed,pour into small freezer bags, but only enough so the bag is 1/4-3/8 inch thick when sealed, laid flat, and all the air forced out.
Lay flat and freeze.
Now, when you need garlic, just take a bag out of the freezer and break off a chunk!
PS: ALSO WORKS WITH FRESH GINGER ROOT, but takes longer to puree.
GBATRUCKS@AOL.COM
Ultimate Tri-Tip. Get your good tri-tip roast, 3-4 lbs., season liberally with Cavender's Greek Seasoning Mix. Put it in a large ziplock bag and add virgin olive oil, enough to coat the meat, but not a big sloppy mess. Add 5-6 large cloves of fresh garlic, thinly sliced. Seal the bag and marinate for at least 4 hours, preferably 24, turning often. Cook over a low to medium heat until nicely medium-rare.
For Ultimate steaks I keep it simple. Salt & freshly ground pepper, and a dash of Lea & Perrins Worcesteshire Sauce. Grill until the juices come up, then turn. When the juice comes up again, they're done to perfection.
in a large bowl mix whole mushrooms,1 in. sq. spuds ( leave peel on some) a few carrots, large chunks onion, and a whole green chile. lay out dbl. sheet foil and put mix on it (about 1-2 lbs.)put in approx 3 tblspns butter, salt, pepper, touch of garlic salt. wrap it up tight and put on grill w/low heat for around 2 hrs. Open top for last 30 min. and put on your smoke chips. this recipe is what makes even in-laws civil.(dont forget to flip the packages once while cooking.)
hookys rib eye roast 15 lbs of steak baste with beer and red wine stand for 3 hrs then bbq its great with a cold can of v.b
BEST BEEF ROAST EVER !!!! Take a 5 lb. rump roast and marinate overnight (Friday night would be best)in strong coffee. That's right coffee. The chemical composition in the coffee will tenderize the roast and keep it from "going to sleep" during cooking. Save the marinade and boil it the next day so that it is safe to serve a very special "beefy roasty coffee" beverage to your guests. Now take that roast and roll it in crushed corn flakes. That's right, corn flakes. The flakes will add a "crunchiness" to the roast, which your guests will not forget. Throw it on a very hot grill for 2hrs. This will add a "warmth" to your roast which actually cooks it. Cook until a fork bends when you try to poke it. This means it is good and done. Serve with the "beefy coffee". Don't forget lots of salt AND pepper. Put some on the roast also. HAPPY COOKIN'!!
A good sauce for the Q, I start with Soy Sauce. Then add some Ketchup, mustard, this will thicken your sauce. Add Worcestershire, garlic powder, salt, pepper. If you want some spice add hot sauce tabasco..., I find it works best on chicken but if you want it on beef thicken it up some. Also you can add some salsa for chunks. Cook it slow for the best results.
Marinade for a Great Steak: Soya sauce, worstershire sauce and fresh ground garlic. Mix all in a bowl to your tasting (Not too much soya sauce as it gets very salty tasting)Pour onto steak and let it sit for an hour or so. If it gets too thick while sitting thin it out with a little of your favourite beer. Enjoy!:)
super easy london broil,shake on generously garlic powder,onion powder,chili powder (to taste),black pepper onto both sides of meat and refrigerate for at least 3 hours: better if done in the morning. when ready to grill, apply another thin coat of above seasonings. grill on medium heat for 15 min. turn 1/4 for 15 min. turn over and repeat. take off grill let stand for 10 min. cut thin and enjoy. i serve this as a finger food, with grilled whole portobello's sliced after cooked. for the garlic lover' before seasoning inject meat with garlic juice.
BEST RIB EYE or PORTERHOUSE you'll EVER eat. EVER!
Keep it simple. Season it with salt, pepper, Accent, a little bit of garlic salt, a little onion salt if you want, and Montreal Steak seasoning. Don't do too much Montreal...the more you put on, the spicier it is, but it can get overbearing. Just sprinkle it on with some common sense. Cover every inch of both sides of the steak with these spices (go easy on the garlic or onion salt), and you're ready to go.
Fire up the grill. Let it preheat till it's as hot as its gonna get. Cook it for 6 aside. I don't care what kind of grill you use. 6 a side is the rule. If you want it a little more well done, obviously cook it longer. Porterhouse, Rib Eye, and T Bone should be Medium Rare at best. You're messing up your juicy steak by cooking it any longer.
If you're using a Foreman grill, cook it for about 2:50 per side. This does not include the Outdoor grill with the stand. That grill requires 6 a side.
I GUARANTEE this will be the best steak you sink your teeth into.
Now. Don't just stick a piece of meat on somebody's plate. You have to give em something with it! So do this:
BEFORE you make your steak, ask your woman where she keeps the rice cooker. Have her cook you some white rice. As the rice is in the cool down stage, start making your steak. When your steak is done, pull it off the grill and onto your dinner plate. Let that steak sit there for a minute or two. The idea is to let the juice drain onto the plate.
Take the steak off your plate, then put a heapin' helpin' of white rice on your plate, and start mixin' the rice up with those juices. Mmmm MMM! Put the steak back on your plate, either on the side or on top of the rice. While you eat, play with that rice a bit. You don't want any of that rice to go without being bathed in delicious steak juice.
Everybody from chefs to cowboys to women to men have all told me that this was the BEST steak they have EVER eaten. And the rice makes a perfect complement to the steak.
Email me at cheer4brown@aol.com with any questions.
Juicy Steak>>> Put Johnny's Season Salt on one side of you steak and Garlic salt and fresh Ground Pepper. Slap the Steaks on the Grill and after you have browned both sides, Generously put Worshire on both sides. Just continue flipping your steaks and with every flip continue putting generous amounts of worshire on your steaks. Cook till your desire of doneness. Great on any Steaks. Email me with any questions at danielle_mcguigan@hotmail.com
This will make the best Pork shoulder BBQ you have ever eaten.
First make a dry rub. In a large bowl mix the following ingrediensts: 1 cup brown sugar; 1 cup sea salt; 1/4 cup cayeanne pepper; 1/4 cup paprika; 2 tsp. black pepper; 2 tsp. dry thyme.
Mix those ingredients very well and then sprinkle onto a 4-5 pound pork shoulder. Rub this into the meat. Repeat. Prepare your grill. It doesn't matter if you use gas or briquets, but first you must smoke the meat to impart the flavor. Smoke this roast for two hours. Never allow it to get too hot. Use a hot smoker but put a water tray between the meat and the heat.
Next remove from that smoker and cook on a grill using indirect heat for two hours. The temperature should never be allowed to rise over 225°.
Now wrap the meat in two layers of aluminum foil. Return to grill over indirect heat for yet another two hours. At the end of this time the meat will be falling apart and the foil will contain lots of juice. Becareful not to lose that juice. You can use it in your BBQ sauce. Return the meat to the grill on the foil and brush with sauce if you like. Otherwise just cook with lid closed for another ten minutes, this time with the foil open. Remove from grill and use two forks to break it apart and serve on buns.
This, I promise will be the best BBQed pork you ever ate. Write to me for more recipes.
giovanni@italy.zzn.com
OBIG BLICKS FAMOUS T-BONE MARINADE. ONE 10 OZ. BOTTLE OF KIKOMANS TERIAKI W/GARLIC AND ONE 12 OZ.
BOTTLE (OR CAN) OF BEER. (MOOSEHEAD WORKS WONDERFUL) MARINATE MIN. 4 HOURS. YOU WILL BE DOIN' THE HAPPY MONKEY DANCE.
TA-KILL-YA New Yorks from Monte Ferrario
NY stakes
1 bottle Cuervo Gold
soak NY's for 2 hrs in mixure of the Cuervo Gold and garlic powder turning over once. remove
season NY's with salt, pepper, thyme, paprika and Grill. Works great with venison also. (don't drink too much gold like I did burns ny's lol)
mferrario97@attbi.com for other recipes if interested. THX...
ANTICUCHOS, Tantilize your taste buds with this one. Ingredients are given for 2 lbs of meat(beef heart). Adjust ingredients according to the weight of the hearts. 1/2 tbsp crushed garlic, 1 tbsp salt, 3/4 tbsp black pepper, 1/2 tbsp ground cumin (cominos) 3/4 tbsp paprika, 1/2 tbsp accent, 6 oz white vinegar. Cut muscle of heart into strips 1/2x1/2x1&1/2 and salt. Mix remaining seasonings and vinegar together and pour over meat. Cover and leave in refrierator at least 24 hours. Stir occasionally. Remove from refrgerator several hours before cooking. One hour before cooking prepare barbecue for a bed of hot coles, then make the following basting sauce: 1/2 tbsp crushed garlic, 1/2 cup cooking oil, 1/4 tbsp accent, 1/2 tsp paprika. Fry garlic gently in oil until light brown. Add accent and paprika, and more oil as needed. Place meat on skewers and cook 4" from coles, basting frequently (flames are desirable) until meat is done to taste.
Bubba's Rockem Sockem Burgers.
Mix:
2lbs Ground Chuck or Sirloin
3 Tbl sp "Tiger Sauce"
1/4 cup dehydrated onion
2 Tbl sp worchestershire
2 Tbl sp prepared horseradish
1 tea sp garlic powder
a few shakes of Tabasco
salt & pepper to taste
Makes 4 bubba burgers or 6 little bubbas. Form patties FLAT. They'll cook more even and faster, besides nobody likes to eat a baseball.
Grill over low heat to your desired temperature. I suggest med rare to med. Buy good meat!! (Medium low is OK if you're in a hurry.) Enjoy.
Gregg's Homemade BBQ sauce
4 cans tomato sauce (26 fl. oz.)
2 cans tomato paste ( 5.5 fl. oz.)
1/2 cup brown sugar
2 tbsp. onion powder
2 tbsp. garlic powder
1/4 cup chili powder
2 tbst. mustard powder
1/2 cup liquid honey
Worchechester sauce (a few dashes, to taste)
Louisiana or Lea and Perrins hot sauce (a few dashes, to taste)
Combine all ingrediients, and simmer for a few hours. Can be bottled in empty ketchup squirt botttles.
Enjoy,
Gregg Lawlor
BEER–MARINATED STEAKS with PEPPERCORN SAUCE --- Start with 6 12-ounce top loin (New York strip) steaks --- MARINADE - 1 12-ounce bottle of Guinness Stout beer, 1/2 cup (packed) dark brown sugar, 5 Tbsp fresh lime juice, 3 Tbsp minced red onion, 8 chopped garlic cloves, 2 Tbsp Worcestershire sauce, 2 Tbsp whole grain mustard, 2 Tbsp olive oil, 1 Tbsp peeled & minced fresh ginger, 1 tsp hot pepper sauce --- SAUCE - 1/2 cup white wine, 1 minced shallot, 1 Tsp coarsley ground black pepper, 3 Tbsp dried green peppercorns, 1 3/4 cups low-sodium chicken broth, 1 3/4 cups beef broth, 1/2 cup wipping cream --- Place steaks in a single layer in a glass baking dish. Whisk all marinade ingredients together and pour over steaks. Cover tightly with plastic wrap and refridgerate overnight. - Bring wine, shallot, and peppercorns to boil in a heavy medium saucepan; simmer until mixture is reduced by half, about 15 minutes. Add chicken and beef broths and boil until reduced by half again (approx. 2 cups total), about 30 minutes. Add cream and cook until sauce thickens to coat a spoon, about 10 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.) - Prepare barbeque (medium-high heat). Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to warm plates. Meanwhile, bring peppercorn sauce back to a simmer. Drizzle sauce over steaks. - Cheers! - Tom Anderson, WECo
Great steak marinade. Cover steaks in fresh crushed garlic,finely chopped onions,salt and pepper.Douse with worcestershire sauce.Refrigerate over night. Great on 3/4" thick cut ribeyes!! bbqman117@yahoo.com
RAGING SOUTHERN RIBEYES
Start with a little worchestershire sauce(about a whole bottle)in a bowl. Salt and pepper your steak. Then, sprikle some of that good ol minced garlic all over it. Let this steaks rest in the mixture for 30 minutes to 1 hour. Take their ass and throw them on the grill at high heat, flip them one mintue per side to start. Then, let them cook on each side for 5 or 6 minutes for a damn good tasting, juicy, ribeye. JW (LB)
through years of bbqing we have found (by accident i might add) a great recipe for a whole cow. First off all your gonna need a pretty big bbq approx 2m long and 1 m wide) then preheat your bbq for 10 hours prior to cooking. Get your cow and marinate in bovril, chedder cheese and peanut butter. leave standing in refrigerated room until cooking starts. slowly lower your cow onto the grill and turn ocasaionally cooking should take aprrox 4 hours when completed the bovril and peanut butter mix in giving the cow a delish taste that can only be described as the best thing my wife emily has ever cooked(the only thing she has ever cooked) if you have any left may i suggest a beef, peanut butter and bovril curry the following night along with beef peanut butter and bovril sandwhiches for sandwhiches for work. great.. thank you for allowing us to share this bbq pleasure with u all
take one or two steaks and maranade them in lime juice, garlic salt, white pepper, and one 12 0z bottle of Warsteiner. Let sit overnight. Grill on open flame either charcoal or gas it dosen't matter. While grilling baste with favorite b-b-que sauce and absolutely enjoy
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