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Shadows 
Posted: 28-Jun-2012, 12:46 PM
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ZodiacHolly

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Barbecued Chili Beef
By Derrick Riches, About.com Guide

This is a good way to get that grilled flavor into your chili. This top round steak is marinated and grilled to give it a lot of extra flavor. Add it to chili or any Mexican or Southwestern dish that calls for beef, cubed or shredded.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
• 1 1/2 pounds beef top round
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup balsamic vinegar
• 2 tablespoons molasses
• 2 tablespoons chopped fresh oregano (1 teaspoon dried)
• 3 cloves garlic, minced
• 4 teaspoons cumin
• 2 teaspoons chili powder
• 1/8 teaspoon cinnamon
Preparation:
Combine cumin, chili powder and cinnamon in a small saucepan. Cook over high heat for about 40 seconds. Carefully add olive oil, lime juice, balsamic vinegar, molasses, oregano and garlic. Mix well. Place meat in a shallow baking dish and pour mixture over it. Make sure it is well coated. Cover and refrigerate for at least 4 hours. Remove from refrigerator and preheat grill. Place meat over medium heat and grill for 7-15 minutes, depending on desired doneness. Baste with remaining marinade about half way through grilling. When done (160 degrees at the center) remove from grill. Slice across grain, into thin strips and serve. Great with salsa, but also a great addition to your favorite chili recipe.



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Shadows 
Posted: 21-Aug-2012, 11:47 AM
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ZodiacHolly

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Not really a recipe but,
1 lb flat iron steak
1 tbls garlic , granulated
salt and pepper to taste
1 tbls butter

season the steak and grill hot and fast to rare to medium rare.
serve with 1 tbls butter on it while hot.
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Shadows 
Posted: 05-Apr-2013, 12:12 PM
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ZodiacHolly

Realm: The frontier of Penn's Woods

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I will start this grilling season off with this offering. Can't go wrong with Guinness!

Guinness BBQ Chicken

1 teaspoon seasoned salt
1 broiling/frying chicken (about 3 lbs) cut into serving pieces
1 bottle of Guinness
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon dark molasses
1/8 teaspoon red pepper sauce

Rub seasoned salt evenly over chicken.
Arrange chicken in single layer in shallow 2-quart baking dish.
Mix remaining ingredients in small bowl; pour over chicken pieces.
Cover and refrigerate at least 4 hours or overnight; turn chicken over several times during marinating.
Preheat coals in outdoor barbeque.
Remove chicken from marinade; reserving marinade.
Arrange chicken, skin-side up, on cooking rack 5-7 inches above hot coals.
Cook until underside of chicken is dark brown, 20-25 minutes.
Brush it with marinade.
Turn chicken over; brush chicken with marinade.
Cook until underside of chicken is dark brown, 20-25 minutes longer.
Turn chicken over; continue cooking until chicken is fork tender, 5-10 minutes longer, brushing often with marinade.
Serve hot or cold.



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