Saturday, April 11, 2009
Hey FatBoy! What's Cooking?
Happy Easter Everyone!!
Yes, we wish everyone a very Happy Easter! Do you think Spring ever going to get here? Man I am so tried of cold, rain, snow flurries, my grill and I need warmer weather! But, I am breaking out that grill today!! We received so many awesome Biker recipes I just can't wait anymore, so cold, rain or snow flurries the grill is coming OUT! To help get things started check out these recipes, there's a few bad boy's here I am going try out and so should you!! Well, have a safe and tasty Easter!!
Ride safe and Always EAT WELL!! We sure are!! Today!!
Chef FatBoy
Choo’s Southwest Steak
Submitted by: Tom “Choo” Shaw, DE.
Ingredients:
2 sirloin steaks (5.5 ounce) or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. This goes great with skin-on garlic mashed potatoes and garlic bread.
Rusty’s Barbecued Rib Roast
Submitted by: Rusty Meese, FL.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
*Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
*Directions Marinade: Combine all ingredients, stirring marinade well. Makes: 6 cups
**Savory Barbecue Sauce:
Ingredients:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
**Directions: Combine all ingredients, stirring sauce well. Makes: 5 cups
Main Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Serves: 12 to 16 servings
Grilled Brisket with Panhead Barbecue Sauce
Submitted by: panheadbob, NC.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhead Barbeque Sauce (recipe below:)
Panhead Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions for BBQ Sauce: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Makes: about 3 1/2 cups
Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhead Barbecue Sauce. Serves: 12.
Saucy Oven Barbecued Steak
Submitted by: Gary Pappas, FL.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: Gill Gleaser, CT.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
4 servings.
Saucy Barbecue Burgers
Submitted by: megamomma, GA.
Ingredients:
1 1/2 pounds Ground Beef
1/2 pound ground pork sausage
1 cup chopped onion, about 1 large onion
1 cup chopped celery
1 bottle chili sauce (12 ounces)
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Salt, to taste
8 hamburger buns, split and toasted
Directions: In a Dutch oven or large skillet, sauté sausage for about 4 to 5 minutes or until browned; remove to paper towels. Drain off excess grease and sauté ground beef for 4. Remove ground beef to paper towels. Drain off all but a few teaspoons of the pan drippings; sauté onion and celery until soft. Return sausage and ground beef to pan; stir in chili sauce, tomato sauce, water, mustard, seasoned salt, and pepper. Simmer, uncovered, stirring frequently, for about 30 minutes, or until thickened. Taste and add salt if needed then serve sloppy Joe style saucy burgers over toasted rolls. Saucy burger or sloppy Joe recipe serves 8.
Barbecue Brisket
Submitted by: Holly Gabbard, KY.
Ingredients:
1 (5-pound) brisket
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup chili sauce
1 cup water
1/4 cup fresh parsley, chopped
1 (10-ounce) bottle of beer
Fresh parsley
Directions: Preheat the oven to 325 degrees. Wash and dry the brisket, cutting away most of visible fat. Sprinkle the brisket with salt, pepper and paprika. Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic. Pour chili sauce on top of the brisket. Slowly pour the water into the pan around the brisket. Sprinkle with the parsley. Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket. Do this slowly so it doesn't wash off the chili sauce. Cover the brisket and cook 3 hours longer or until tender. Cool to room temperature. Place in refrigerator. Remove any accumulated fat from the top. Slice and reheat in the sauce. Garnish with a sprinkling of fresh minced parsley. 10 servings.
Barbequed Steak
Submitted by: Lew Hall, NC.
Ingredients:
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Directions: Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices. Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks over high heat to desired doneness.
Gary’s BBQ Steak
Submitted by: Gary Pappas, FL.
Ingredients:
1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak
Directions: Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt,and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours. Preheat the grill for high heat. Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to your desired doneness.
Beef Brisket with Smokey BBQ Sauce
Submitted by: Bill “Krank” Nagg, Del.
Ingredients:
1 2-3 lb. fresh beef brisket
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. celery seed
1/8 tsp. pepper
1/2 C. ketchup
1/2 C. chili sauce
1/4 C. packed brown sugar
2 T. vinegar
1/2 tsp. liquid smoke
2 T. Worcestershire sauce
1/2 tsp. dry mustard
Directions: Trim fat from brisket. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in 1 3 1/2, 4 or 5 qt. crock pot. For sauce; combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove meat from crockpot. Cut into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat. Serves 6-8
Shane’s Broth Marinated BBQ Steak
Submitted by: Shane Glodman, Del.
Ingredients:
1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin
Directions: Whisk together beef broth and barbeque sauce in a medium bowl. Place beef tenderloin steaks in a medium bowl and cover with the beef broth and barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight is preferable). Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired doneness.
Brisket in Spicy Beer and Tomato Sauce
Submitted by: Rusty Meese, FL.
Ingredients:
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
1 to 2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Directions: Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season the brisket with 3 tablespoons of the spice mix. Season the flour with 4 tablespoons of the spice mix. Dust the meat with the seasoned flour. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the meat and sear on both sides. Remove to a large plate. Add the remaining 2 tablespoons oil to the pan. When hot, add the onions, carrots, jalapeño and garlic. Cook, stirring occasionally, until the onions are caramelized. Add the Roma tomatoes and cook until they break down. Add the canned tomatoes and chipotles, then season with salt and pepper. Cook to a stew like consistency. Add the beer and stock. Return the brisket to the pot, cover loosely with aluminum foil and place in the oven. Roast for 3 to 3 1/2 hours, or until is tender. To test for doneness, stick a 2-tined meat fork into the thickest part of the brisket. Lift the roast. If the fork will not quite hold the weight of the meat, it is perfect. Remove the brisket and reserve. Reduce the sauce until it is slightly thickened, then strain out the solids. Transfer the solids to a blender and liquefy with a small amount of sauce. Mix the blended solids back into the sauce. Add vinegar and lime juice. Adjust seasoning. Let the brisket rest for at least 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in the sauce.
Flat Iron Beef Steak Ala Frank
Submitted by: Flathead Frank, NC.
Ingredients:
4 beef flat iron steaks , (about 7 ounces each)
2 teaspoons chopped fresh thyme
2 large cloves garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt
Instructions: Combine thyme, garlic and pepper; press evenly onto flat iron steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings.
Flat Iron with Oregon Herb Rub
Submitted by: Flathead Frank, NC.
Ingredients:
2 lbs of beef Flat Iron Steaks.
1 tablespoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarse grind black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary
Instructions: Combine all the seasonings. Cut flat iron into desired portion sides (4-6 servings). Lightly moisten surface of steaks with water. Sprinkle seasonings on steak covering all surfaces. Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally. Total cooking time is 15 minutes or less.
Grilled Steak
Submitted by: Flathead Frank, NC.
Ingredients (Serves 2)
1 pound Flat Iron Steak.
4 ounces dry rub, or spice blend of choice
1 tbs. Olive Oil
Instructions: Make sure your grill is clean, lightly oiled and very hot. Drizzle, brush or spray all refrigerated beef with oil. Generously rub or sprinkle Roto Roast or other dry rub on all surfaces. Place steak on hottest part of grill and char for approximately 6 - 8 minutes per side for medium rare to medium. Make sure to place cooked steak on platter, cover with foil and let muscle tissue rest for 6 - 8 minutes. (juices will flow back into muscle & be very juicy)
Peppercorn Rubbed and Grilled Flat Iron Steak
Submitted by: Flathead Frank, NC.
Ingredients:
4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) Flat Iron Steaks.
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)
Directions: Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.
Many thanks Frank, these are Great!!
Desserts from Melody!!
Key Lime Cheesecake
Ingredients:
1/2 cup sugar
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 tsp. vanilla
2 Tbsp. fresh lime juice
1 tsp. grated lime peel
2 eggs
1 Graham Cracker Pie Crust
1 cup thawed Cool Whip Topping
Directions: Preheat oven to 350°F. Beat sugar, cream cheese, lime peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour mixture evenly into graham cracker crust. Bake for 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Top with whipped topping before serving.
Easy Pecan Pie
Submitted by: megamamma, GA.
Makes 1 Pie
Ingredients:
1 package vanilla instant pudding mix (4 serving size)
1 cup corn syrup (light or dark)
3/4 cup evaporated milk
1 each egg, beaten
1 cup pecans, chopped
1 each 8" pie shell, unbaked
Directions: Preheat oven to 375 degrees. In a mixing bowl, combine pudding mix & corn syrup, then gradually add in the evaporated milk and the egg. Make sure to blend well. Fold in pecans, and pour into the pie shell. Bake for approximately 45 minutes, or until the top starts to crack. Let cool 1-3 hours before serving (can be made the day ahead). Best served with whipped cream or vanilla ice cream. Yum!
Blueberry Angel Food Cake
Submitted by: Iris Whitmore, KY.
Makes:8 servings
Ingredients:
1 can blueberry pie filing1 prepared angel food cake
1 Cool Whip 8 oz1 cup chopped pecans
1 can evaporated milk1 cup sugar
1 large Philadelphia cream cheese
Directions: Place angel food cake broken up in 13x9 pan cake. Mix sugar, cheese, and milk together in a medium glass bowl. Pour mixture over cake, then pour and spread the pie filing. Add pecans evenly over the top, top with the cool whip. Chill in refrigerator before serving.
Pecan Cookies
Submitted by: Little Ruthie Clay, TN (she’s 5 years old)
Makes:24 servings
Ingredients:
2 cups finely chopped pecans
2/3 cup sugar
1/2 tsp salt
2 egg whites
Directions: In a large glass bowl, mix all ingredients well. Drop with a teaspoon on a Pam sprayed cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool before serving. Makes about 2 dozen cookies
Martha’s Sad Cake
Submitted by: Martha Belcorte, MISS.
Makes:6 servings
Ingredients:
4 eggs
1/3 cup cooking oil
1 box dark brown sugar
1 3/4 cup biscuit mix
Directions: Mix all ingredients together and pour in a 9X13 greased floured pan. Bake at 350 degrees for 30 minutes.
Martha’s Banana Cake
Submitted by: Martha Belcorte, MISS.
Makes 24 servings
Ingredients:
1/2 cup butter1 cup sugar
1 egg beaten1 cup mashed banana
1 1/2 cup flour1 tsp soda dissolved in 1 tsp hot water
Directions: Preheat oven to 350 degrees. Cream together butter, sugar, and egg. Add mashed banana. Add baking soda to mixture. Add flour to mixture. Pour into a well oiled 9x13 pan for 30 minutes at 350 degrees.
Requested by popular demand Melody’s
“Fudge Cake”
Ingredients:
2 sticks butter
2 cups sugar
4 eggs
1 & 1/2 cup flour
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon vanilla
Miniature marshmallows
Directions: Preheat oven to 350 degrees F. Stir together the flour, salt, and cocoa, set aside. Cream butter and sugar until light and fluffy. Add vanilla and beat well. Add the eggs one at a time beating well after each. Stir in dry ingredients by hand. Pour into a greased and floured 9 x 13" baking pan. Bake at 350 degrees F for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.
Icing:
1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans
In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.
Enjoy everyone!!
Yes, we wish everyone a very Happy Easter! Do you think Spring ever going to get here? Man I am so tried of cold, rain, snow flurries, my grill and I need warmer weather! But, I am breaking out that grill today!! We received so many awesome Biker recipes I just can't wait anymore, so cold, rain or snow flurries the grill is coming OUT! To help get things started check out these recipes, there's a few bad boy's here I am going try out and so should you!! Well, have a safe and tasty Easter!!
Ride safe and Always EAT WELL!! We sure are!! Today!!
Chef FatBoy
Choo’s Southwest Steak
Submitted by: Tom “Choo” Shaw, DE.
Ingredients:
2 sirloin steaks (5.5 ounce) or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. This goes great with skin-on garlic mashed potatoes and garlic bread.
Rusty’s Barbecued Rib Roast
Submitted by: Rusty Meese, FL.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
*Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
*Directions Marinade: Combine all ingredients, stirring marinade well. Makes: 6 cups
**Savory Barbecue Sauce:
Ingredients:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
**Directions: Combine all ingredients, stirring sauce well. Makes: 5 cups
Main Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Serves: 12 to 16 servings
Grilled Brisket with Panhead Barbecue Sauce
Submitted by: panheadbob, NC.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhead Barbeque Sauce (recipe below:)
Panhead Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions for BBQ Sauce: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Makes: about 3 1/2 cups
Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhead Barbecue Sauce. Serves: 12.
Saucy Oven Barbecued Steak
Submitted by: Gary Pappas, FL.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: Gill Gleaser, CT.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
4 servings.
Saucy Barbecue Burgers
Submitted by: megamomma, GA.
Ingredients:
1 1/2 pounds Ground Beef
1/2 pound ground pork sausage
1 cup chopped onion, about 1 large onion
1 cup chopped celery
1 bottle chili sauce (12 ounces)
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Salt, to taste
8 hamburger buns, split and toasted
Directions: In a Dutch oven or large skillet, sauté sausage for about 4 to 5 minutes or until browned; remove to paper towels. Drain off excess grease and sauté ground beef for 4. Remove ground beef to paper towels. Drain off all but a few teaspoons of the pan drippings; sauté onion and celery until soft. Return sausage and ground beef to pan; stir in chili sauce, tomato sauce, water, mustard, seasoned salt, and pepper. Simmer, uncovered, stirring frequently, for about 30 minutes, or until thickened. Taste and add salt if needed then serve sloppy Joe style saucy burgers over toasted rolls. Saucy burger or sloppy Joe recipe serves 8.
Barbecue Brisket
Submitted by: Holly Gabbard, KY.
Ingredients:
1 (5-pound) brisket
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup chili sauce
1 cup water
1/4 cup fresh parsley, chopped
1 (10-ounce) bottle of beer
Fresh parsley
Directions: Preheat the oven to 325 degrees. Wash and dry the brisket, cutting away most of visible fat. Sprinkle the brisket with salt, pepper and paprika. Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic. Pour chili sauce on top of the brisket. Slowly pour the water into the pan around the brisket. Sprinkle with the parsley. Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket. Do this slowly so it doesn't wash off the chili sauce. Cover the brisket and cook 3 hours longer or until tender. Cool to room temperature. Place in refrigerator. Remove any accumulated fat from the top. Slice and reheat in the sauce. Garnish with a sprinkling of fresh minced parsley. 10 servings.
Barbequed Steak
Submitted by: Lew Hall, NC.
Ingredients:
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Directions: Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices. Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks over high heat to desired doneness.
Gary’s BBQ Steak
Submitted by: Gary Pappas, FL.
Ingredients:
1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak
Directions: Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt,and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours. Preheat the grill for high heat. Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to your desired doneness.
Beef Brisket with Smokey BBQ Sauce
Submitted by: Bill “Krank” Nagg, Del.
Ingredients:
1 2-3 lb. fresh beef brisket
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. celery seed
1/8 tsp. pepper
1/2 C. ketchup
1/2 C. chili sauce
1/4 C. packed brown sugar
2 T. vinegar
1/2 tsp. liquid smoke
2 T. Worcestershire sauce
1/2 tsp. dry mustard
Directions: Trim fat from brisket. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in 1 3 1/2, 4 or 5 qt. crock pot. For sauce; combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove meat from crockpot. Cut into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat. Serves 6-8
Shane’s Broth Marinated BBQ Steak
Submitted by: Shane Glodman, Del.
Ingredients:
1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin
Directions: Whisk together beef broth and barbeque sauce in a medium bowl. Place beef tenderloin steaks in a medium bowl and cover with the beef broth and barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight is preferable). Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired doneness.
Brisket in Spicy Beer and Tomato Sauce
Submitted by: Rusty Meese, FL.
Ingredients:
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
1 to 2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Directions: Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season the brisket with 3 tablespoons of the spice mix. Season the flour with 4 tablespoons of the spice mix. Dust the meat with the seasoned flour. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the meat and sear on both sides. Remove to a large plate. Add the remaining 2 tablespoons oil to the pan. When hot, add the onions, carrots, jalapeño and garlic. Cook, stirring occasionally, until the onions are caramelized. Add the Roma tomatoes and cook until they break down. Add the canned tomatoes and chipotles, then season with salt and pepper. Cook to a stew like consistency. Add the beer and stock. Return the brisket to the pot, cover loosely with aluminum foil and place in the oven. Roast for 3 to 3 1/2 hours, or until is tender. To test for doneness, stick a 2-tined meat fork into the thickest part of the brisket. Lift the roast. If the fork will not quite hold the weight of the meat, it is perfect. Remove the brisket and reserve. Reduce the sauce until it is slightly thickened, then strain out the solids. Transfer the solids to a blender and liquefy with a small amount of sauce. Mix the blended solids back into the sauce. Add vinegar and lime juice. Adjust seasoning. Let the brisket rest for at least 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in the sauce.
Flat Iron Beef Steak Ala Frank
Submitted by: Flathead Frank, NC.
Ingredients:
4 beef flat iron steaks , (about 7 ounces each)
2 teaspoons chopped fresh thyme
2 large cloves garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt
Instructions: Combine thyme, garlic and pepper; press evenly onto flat iron steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings.
Flat Iron with Oregon Herb Rub
Submitted by: Flathead Frank, NC.
Ingredients:
2 lbs of beef Flat Iron Steaks.
1 tablespoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarse grind black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary
Instructions: Combine all the seasonings. Cut flat iron into desired portion sides (4-6 servings). Lightly moisten surface of steaks with water. Sprinkle seasonings on steak covering all surfaces. Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally. Total cooking time is 15 minutes or less.
Grilled Steak
Submitted by: Flathead Frank, NC.
Ingredients (Serves 2)
1 pound Flat Iron Steak.
4 ounces dry rub, or spice blend of choice
1 tbs. Olive Oil
Instructions: Make sure your grill is clean, lightly oiled and very hot. Drizzle, brush or spray all refrigerated beef with oil. Generously rub or sprinkle Roto Roast or other dry rub on all surfaces. Place steak on hottest part of grill and char for approximately 6 - 8 minutes per side for medium rare to medium. Make sure to place cooked steak on platter, cover with foil and let muscle tissue rest for 6 - 8 minutes. (juices will flow back into muscle & be very juicy)
Peppercorn Rubbed and Grilled Flat Iron Steak
Submitted by: Flathead Frank, NC.
Ingredients:
4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) Flat Iron Steaks.
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)
Directions: Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.
Many thanks Frank, these are Great!!
Desserts from Melody!!
Key Lime Cheesecake
Ingredients:
1/2 cup sugar
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 tsp. vanilla
2 Tbsp. fresh lime juice
1 tsp. grated lime peel
2 eggs
1 Graham Cracker Pie Crust
1 cup thawed Cool Whip Topping
Directions: Preheat oven to 350°F. Beat sugar, cream cheese, lime peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour mixture evenly into graham cracker crust. Bake for 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Top with whipped topping before serving.
Easy Pecan Pie
Submitted by: megamamma, GA.
Makes 1 Pie
Ingredients:
1 package vanilla instant pudding mix (4 serving size)
1 cup corn syrup (light or dark)
3/4 cup evaporated milk
1 each egg, beaten
1 cup pecans, chopped
1 each 8" pie shell, unbaked
Directions: Preheat oven to 375 degrees. In a mixing bowl, combine pudding mix & corn syrup, then gradually add in the evaporated milk and the egg. Make sure to blend well. Fold in pecans, and pour into the pie shell. Bake for approximately 45 minutes, or until the top starts to crack. Let cool 1-3 hours before serving (can be made the day ahead). Best served with whipped cream or vanilla ice cream. Yum!
Blueberry Angel Food Cake
Submitted by: Iris Whitmore, KY.
Makes:8 servings
Ingredients:
1 can blueberry pie filing1 prepared angel food cake
1 Cool Whip 8 oz1 cup chopped pecans
1 can evaporated milk1 cup sugar
1 large Philadelphia cream cheese
Directions: Place angel food cake broken up in 13x9 pan cake. Mix sugar, cheese, and milk together in a medium glass bowl. Pour mixture over cake, then pour and spread the pie filing. Add pecans evenly over the top, top with the cool whip. Chill in refrigerator before serving.
Pecan Cookies
Submitted by: Little Ruthie Clay, TN (she’s 5 years old)
Makes:24 servings
Ingredients:
2 cups finely chopped pecans
2/3 cup sugar
1/2 tsp salt
2 egg whites
Directions: In a large glass bowl, mix all ingredients well. Drop with a teaspoon on a Pam sprayed cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool before serving. Makes about 2 dozen cookies
Martha’s Sad Cake
Submitted by: Martha Belcorte, MISS.
Makes:6 servings
Ingredients:
4 eggs
1/3 cup cooking oil
1 box dark brown sugar
1 3/4 cup biscuit mix
Directions: Mix all ingredients together and pour in a 9X13 greased floured pan. Bake at 350 degrees for 30 minutes.
Martha’s Banana Cake
Submitted by: Martha Belcorte, MISS.
Makes 24 servings
Ingredients:
1/2 cup butter1 cup sugar
1 egg beaten1 cup mashed banana
1 1/2 cup flour1 tsp soda dissolved in 1 tsp hot water
Directions: Preheat oven to 350 degrees. Cream together butter, sugar, and egg. Add mashed banana. Add baking soda to mixture. Add flour to mixture. Pour into a well oiled 9x13 pan for 30 minutes at 350 degrees.
Requested by popular demand Melody’s
“Fudge Cake”
Ingredients:
2 sticks butter
2 cups sugar
4 eggs
1 & 1/2 cup flour
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon vanilla
Miniature marshmallows
Directions: Preheat oven to 350 degrees F. Stir together the flour, salt, and cocoa, set aside. Cream butter and sugar until light and fluffy. Add vanilla and beat well. Add the eggs one at a time beating well after each. Stir in dry ingredients by hand. Pour into a greased and floured 9 x 13" baking pan. Bake at 350 degrees F for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.
Icing:
1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans
In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.
Enjoy everyone!!
Labels: Biker's Spring Recipes
