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Shadows 
Posted: 21-Jun-2004, 12:12 PM
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Recipe Name: PEPPERED NEW YORK STRIP STEAK
Category: GRILL
Serves: 4

SOURCE Shadows

4 each NY Strip Steaks, 1 inch thick
1/4 cup black pepper corns
3 tbls Lime Pepper seasoning

Place pepper corns in mortor and pestle, coursely crush until most of the corns are broken ( you can use a coffe grinder or food processer for this step ). Cover one side of steaks with crushed pepper and press in firmly, sprinkle with Lime Pepper seasoning and salt. Turn steaks over and repeat the same process . Place in refrigerator for 3 hours, uncovered.
Heat grill, brush grate with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes, turn the steaks over for another 3 minutes. Move the steaks to a cooler part of grill and continue to cook until done to your liking.
Serve with steak sauce and lots of beer.

This is not as hot (spicy) as it sounds. The peppers season the steaks just right.

You can use your imagination ( the best nation in the world ) and expand on the seasonings. I have used minced garlic, hot peppers, and horseradish with this recipe with good results. Experiment and let us all know how it turns out!

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Elspeth 
Posted: 21-Jun-2004, 12:24 PM
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This sounds really good. I never buy that expensive of a cut of meat, but I suppose it still tastes good on the cheaper stuff. rolleyes.gif
I've got to try the horserasish. I used to use that on roasts. Never tried it on the grill.


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Shadows 
Posted: 21-Jun-2004, 12:28 PM
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I only buy NY strips when on sale as whole.... I got these for less then $2 per steak! I bought them bulk and had them custom cut!
Look for good deals at your grocer and butcher.... they do come along once in awhile!

Can be good on any steak, just be sure it is thick cut or the pepper takes over!
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Shadows 
Posted: 21-Jun-2004, 12:40 PM
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QUOTE (Shadows @ 21-Jun-2004, 12:28 PM)
I only buy NY strips when on sale as whole.... I got these for less then $2 per steak! I bought them bulk and had them custom cut!
Look for good deals at your grocer and butcher.... they do come along once in awhile!

Can be good on any steak, just be sure it is thick cut or the pepper takes over!

OOPS! Sorry! Fat thumbs strike again.... I go these for $2.97 a steak after trimming and cutting.
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Herrerano 
Posted: 21-Jun-2004, 03:06 PM
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I seem to recall posting this somewhere else, but have looked all over this forum and can't find it, so if I indeed, have put this up before, sorry. If not, then I should have and only rank, outright negligence are to blame.

This is my original recipe for grilled pork roast.

You will need at least a four pound pork roast. The larger the better the results. I would recomend a particular roast, except cuts of meat are different here then anywhere else in the world. I use a large piece of puerco liso which would be about the same as a boneless pork roast. From what I vaguely remember about cuts of meat in the rest of the world, a large butt roast would probably work quite well. Just remember, the larger the better.

12 ounces of pineapple juice.
Fresh crushed garlic
Salt

Start fire in grill, cooking will be done over indirect heat so either build fire at one end of grill away from where meat will be placed or prefereably throw away that expensive Weber and have a barbecue made out of a couple of barrels with a firebox located below the grilling area to better control the heat. biggrin.gif

Trim off any gristle, but leave most of the fat on the roast. Marinate at least two hours in the pineapple juice, crushed garlic (don't skimp, use at least a whole head) and salt.

Put roast on grill located so it is cooked by indirect heat. Preferably your grill will have a cover, if so use it. If not invent something. I almost always cook with a combination of unprocessed charcoal and wood, but up there in the land of charcoal briquets just add some wood chips to get some good smoke. If you are cooking on a small grill and have to build the fire at one side of the grill and have the meat at the other side, then you will be limited with the amount of fire you can have in the grill at any one time. If that is the case, start a little charcoal in a seperate location to be able to add hot coals from time to time during the cooking. This will take about 45 minutes per pound to cook through. Baste from time to time with the remaining juice and garlic mixture. It is done when it is done all the way through. All the books say 165F for pork. I don't use a thermometer, but when it looks right I will take it off and cut into the thickest part to be sure it is done. Don't cook to incinerate, done but juicy is better then done and impossible to chew.

Let rest before slicing then slice thin. Any remaining marinade can be slightly carmelized over high heat and then used as a sauce or dribbled over the cut roast. This is good served with rice and a good miniestra made with red beans, sweet peppers, and a little onion.

Leo cool.gif


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Kamchak 
Posted: 23-Jun-2004, 12:57 PM
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Barbeque-Spiced Grilled Tenderloin Steaks

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Brown sugar
1 tb Sweet paprika
1 t Dry mustard
1 t Ground allspice
1/4 ts Pepper
2 ea 6 oz 1" thick Tenderloin
-Steaks

Combine first 6 ingredietns in small bowl. (Can be prepared 1
week ahead. Store in airtight container.)

Prepare barbeque (high heat). Rub spice mixture generously
into both sides of steaks. Grill steaks to desired doneness,
about 3 minutes per side for medium-rare. Serve hot.


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Kamchak 
Posted: 23-Jun-2004, 12:58 PM
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Bourbon Steak

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds steak
1 Tsp. sugar
1/4 Cup bourbon
2 Tbsp. soysauce
2 Tbsps. water
1 Garlic Clove -- crushed

Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night.
Grill to desired doneness. This recipe is good with any cut of steak you like.

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Kamchak 
Posted: 23-Jun-2004, 12:59 PM
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Chile Marinated Skirt Steak With Onion Relish

Recipe By : TOO HOT TAMALES SHOW #TH6168
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Onion Cilantro Relish:
1 Small white onion -- peel/mince
1 serrano chile -- stemmed
-- seeded and minced
2 Bunches cilantro leaves
-- leaves only chopped
1 Teaspoon salt
Juice of 1 lime
1 Tablespoon olive oil
4 dried Pasilla chiles
4 arbol chiles
2 Teaspoons cumin seeds
1 garlic clove -- minced
1 jalapeno chile -- stemmed
-- seeded and coarsely chopped
1/2 Cup red wine vinegar
1/2 Cup olive oil
1 1/2 Teaspoons salt
2 Pounds trimmed skirt steak


CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO
RELISH To make the relish, combine all the ingredients
in a bowl and set aside, covered, in the refrigerator for
up to 2 hours.
To make the marinade, remove stems of the dried
California and arbol chiles and shake out and discard
seeds. Place chiles in a small saucepan with enough water
to cover. Bring to a boil, remove from heat and let sit 20
minutes to soften. Drain and discard the water.
In a small frying pan over moderate heat, toast the
cumin seeds for 2 to 3 minutes or until aromas are
released. Combine softened chiles, garlic, cumin seeds,
jalapeno and red wine vinegar in a blender and puree at
high speed 1 to 2 minutes, or until thick and smooth. Add
olive oil and salt and blend again until well mixed.
Place skirt steak in a large shallow glass or enamel dish
and cover with marinade. Set aside at room temperature for
1 hour. To cook, preheat a grill or broiler. Grill steaks
quickly for 3 to 4 minutes per side or until seared on the
outside and pink inside. To serve, slice steaks against the
grain on the diagonal and fan slices out on a platter.
Serve the relish on the side. 4 servings
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Kamchak 
Posted: 23-Jun-2004, 01:02 PM
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Grilled Smoked Sausage with Marinated Grilled Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE-------------------------------
1 qt Chicken Broth (Swanson's)
3/4 oz Corn starch
1/2 qt Red wine vinegar
1/2 qt Extra virgin olive oil
1/2 t Salt
1 t Chopped fresh basil
1 t Chopped fresh oregano
1/2 t Chopped fresh garlic
1 t Chopped fresh thyme
VEGETABLES
1 Leek cut in quarters
1 Zucchini sliced 1/8" thick
1 Yellow squash 1/8" thick
1 Onion sliced 1/8" thick
1 Tomato sliced 1/8" thick
4 Smoked sausages

Bring stock (broth) to boil. Dilute corn starch in a little cold
water or stock (broth). Gradually incorporate the diluted corn
starch. Stir until the stock is thick enough to lightly coat back of
spoon.

Allow stock to cool. When cool, incorporate the vinegar and oil along
with herbs into food processor. Add salt to taste.

Heat grill. Lightly toss vegetables in marinade, just enough to coat.
Place on grill and cook until tender, approximately 3-5 minutes
(depending on size of vegetables).

Grill smoked sausage alongside vegetables. Serve smoked sausage with
arrangement of vegetables.

Garnish with basil.
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Shadows 
Posted: 23-Jun-2004, 06:52 PM
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Recipe Name: THE ULTIMATE FLANK STEAK
Category: BEEF
Serves: 6

SOURCE Shadows

1 1/2 to 2 lb Flank steak
1/4 cup Mediera wine
1/4 cup olive oil
1 Tbls lemon pepper
1/2 tsp black pepper
1 tsp sea salt or course Kosher salt
1/8 cup soy sauce or worchestershire sauce
3 cloves garlic crushed
1/2 tsp marjoram
1 Tbls butter

This steak is best served with the center red/pink, it is at it's most tender state at that point.

Place steak in sealable plactic bag. Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate. Turn bag over at least four times during marination. Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side. Check for doneness. When done cut steak on diagonal across the grain. Serve with remaining marinade that has been heated to a boil with butter added. The flavors can be intensified by using your favorite smoking chips on the cooking coals ( I use sasafras, hickory, or apple ).


Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese ( Swiss, Cheddar, Smoked Gouda or Blue ) and remaining marinade drizzled on top.


I store the leftovers in the marinade to keep the steak moist and flavorful.



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Shadows 
Posted: 28-Jun-2004, 03:02 PM
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Recipe Name: GRILL-ROASTED PORK LOIN W/CREOLE MUSTARD
Category: GRILL
Serves: 6

2 pound Pork loin roast boneless
Salt and pepper
1 cup Cream
2 Tables Creole mustard (or any whole grain mustard)

Use the hood on your grill to roast this pork loin.

Season the pork with salt and pepper. Set the dampers on your grill to low. Place the pork on the grate and close the hood. Slowly cook the pork, turning several times until the roast reads 170 on an instant-read thermometer. Allow the roast to rest while you make the sauce. Reduce the cream by half in a small saucepan. Whisk in the mustard. Slice the pork. Spoon the warm sauce over the pork. Serve warm.
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Kamchak 
Posted: 04-Jul-2004, 03:00 PM
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Bacon Wrapped Shrimp

1 pound large shrimp 6/8 or 10/15
4-8 Slices Bacon (the leaner the better)
Cajun or Creole Seasoning

Peel shrimp and devein. Wash and drain on absorbent paper. Season shrimp, wrap each with a half strip of bacon and secure with a toothpick. Put on pit for about 9 minutes or until shrimp are pink and bacon is crispy.

6/8 10/15 = number of shrimp per pound.
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Kamchak 
Posted: 04-Jul-2004, 03:05 PM
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Bar-b-que Quail

Spray on basting sauce and seasons them with different types of seasonings. We then put them in the fridge overnight and let that seasoning work into the birds. Stuffs the birds with our choice of stuffing.
Crawfish Cornbread Dressing

1 cup onion chopped
½ cup bell pepper chopped
½ cup celery chopped
1 clove garlic chopped
1 jalapeno pepper (optional) chopped
1 tablespoon cornstarch
Seasoning to taste
3 boxes Jiffy cornbread mix

Mix cornbread as directed on the package and put to bake.
In a pot 3 tablespoon oil, sauté onions, bell pepper, celery and garlic until onions become transparent add crawfish and about ½ cup water cook for about 30 minutes add cornstarch and seasoning cook until it starts to thicken.
When cornbread is baked, crumble in large bowl add crawfish mixture to cornbread and mix well then stuff your bird.

Then I take them out to the pit and do the following.

I get a fire going on one side of the pit ? I use pecan wood to cook with, seldom use charcoal. I let it burn down to low flames. I put the birds on opposite side of pit, but still fairly close to heat. I close the pit and let it cook for about 30 minutes. Open up and roll those birds over, then I use a basting sauce (I buy a local spray-on basting sauce) to spray them down. I repeat this every 30 minutes or so for about 3 hours. Now if your closer to the heat or directly over the heat, you?ll have to turn the birds more often and watch them closely. And they won?t take as long to cook, usually about 45 minutes depending on size of pit. Also I add pieces of wood to fire to get good smoke action from pit. After about 3 hours, we eat like there is no tomorrow!!!!!
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freekenny 
Posted: 18-Jul-2004, 12:46 AM
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I have grilled out using charcoal, wood, propane and gas and in my opinion nothing beats wood/charcoal! I believe it enhances the flavors of whatever it is you are grilling..If anyone hasn't tried grilling out 'roastners' *corn-on-the-cob* please give it a try! YUMMY! Just soak your corn still in the husk in cold water for about an hour then remove, shake the excess water off of them, put them on the grill, again husk and all, for about 30 minutes and you will have some of the best tasting corn you have ever eaten..*my opinion anyways* ~smile~ No need to use butter..enjoy the natural, sweet flavor of the corn that is really 'brought out' when they are grilled..~smile~

This post has been edited by freekenny on 18-Jul-2004, 12:49 AM


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I always knew one day I would travel this road;I just did not know that today would be the day....

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Shadows 
Posted: 02-Aug-2004, 11:36 AM
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Smoked Roasted Rack of Lamb

2 lamb racks
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup dry red wine
4 cloves garlic, minced
zest of 1 lemon
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoons basil
1/2 teaspoon thyme
1/2 teaspoon black pepper
salt to taste

Tell your butcher you want the lamb racks French cut. If he doesn't know what you are talking about find another butcher. Combine vinegar, lemon zest with the herbs and spices. Marinate racks of lamb in mixture for 24 hours. Preheat grill and prepare for indirect grilling. Combine Dijon mustard, red wine, Worcestershire sauce and soy sauce in a bowl. Remove lamb racks from mariande and place on grill over indirect heat. Grill for one hour or until done, basting with mustard sauce every 20 minutes. Remove from grill when done, let rest for 10 minutes, carve and serve.

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