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Jourdan’s Best BBQ Steaks

My son is a VERY picky eater but he adores steaks done like this. Just the right amount of salt & sweet!

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) beef rib eye steaks

In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper.

Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours.

Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

 

BBQ Corn 10 ears fresh corn  (The corn must be completely covered by the husk. Use peeled back husks for handles when eating) ¼ cup Kosher Salt 1/8 cup crushed garlic 1/8 cup coarse black pepper 1 quart beer Place corn in an ice chest; remember to leave the husks on the ears. Add salt, pepper & garlic. Pour beer over top. Cover with bagged ice. Set aside overnight. Preheat grill to 200 degrees F.  Place corn on racks, and stack racks in smoker. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. Dee Dee’s Beans
Restaurant BBQ Bean Recipe
Preparation time: 10 minutes. Servings: 1 1/2 quarts.

Ingredients:

53 oz can Pork & Beans

Four slices of bacon

1 teaspoon liquid smoke

3/4 cup brown sugar

3/4 cup barbecue sauce

1/4 cup molasses

One tablespoon minced onion

1 tablespoon chili powder

1 tablespoon mustard

Instructions:

Mix all ingredients together

Bake in 325-350 degree F oven for 60-75 minute

 

Traditional Potato Salad
Voted Best Restaurant Potato Salad
Preparation time: 1 hour. 8-10 servings, depending on size of each.

Ingredients:

2 1/2 pounds of potatoes, boiled (or baked and peeled)

3 stalks of celery, diced

4 hard-cooked eggs, sliced

1/4 cup cooked bacon, diced

2 cups mayonnaise

2 teaspoons yellow mustard

1 teaspoon Kosher salt (or sea salt)

1/4 teaspoon coarse black pepper (or to taste)

Instructions:

Dice cooked potatoes and combine with celery, eggs and bacon

Combine dressing ingredients well, then add dressing to potato mixture

Adjust salt a little at a time if needed

Barbecued Beef Short Ribs

 

(I used long ribs and I love them.)

6 lbs. Beef chuck ribs, cut into 1 rib pieces

1 c. Water

3/4 c. Soy sauce

2/3 c. Dry sherry

1/2 c. Packed dark brown sugar

6 each Cloves garlic, minced

1 tbsp. Ground red pepper

1 tbsp. Fresh grated ginger

2 tsps. Chinese five spice powder

Trim excess fat from ribs.

In large roasting pan, arrange ribs in single layer.

For Marinade: In medium saucepan, combine remaining ingredients.

Cook over medium heat on range top until sugar is dissolved.
Remove from heat; cool slightly.

Pour marinade over ribs. Cover and marinate in refrigerator
for at least 1 hour, turning ribs once.

Cover roasting pan with foil.

Arrange medium hot briquettes around drip pan. Place roasting
pan on grill, cover grill and cook ribs 45 minutes.

Remove ribs from roasting pan and place directly on grid; reserve
marinade. Continue barbecuing, covered for 45 to 60 minutes longer
or until ribs are tender, turning occasionally.

 

 

Brush ribs again with reserved marinade during last 10 minutes of grilling.

Serve warm. Makes 6 servings

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Source: Judy

 

BARBECUED BABY BEEF RIBS

 

Source:~Submitted by Larry Holmes, Ontario, Canada

(Good serves with baked potatoes or chips, buttered broccoli and a tossed greed salad.)

2 pounds baby beef ribs

Basting Sauce:*

3 tablespoons oil

3 tablespoons chili sauce

2 tablespoons lemon juice

Dash black pepper

Dash dry mustard

Wipe ribs with wet towel or damp paper towels. Place ribs in a single layer in a shallow roasting pan. Roast ribs at 450°F for about 20 minutes, turning once.

Prepare basting sauce. Mix all ingredients together.

Remove ribs from oven. Brush ribs with sauce on both sides.

Return to oven. Bake at 450°F for about 20 minutes longer or until ribs are tender. Baste with remaining sauce from time to time while baking.  

 

If ribs start getting too dark, cover with aluminum foil and reduce heat to 400°F for the last 10 minutes of baking time

Serves 4

*This basting sauce is good also with chicken or turkey legs or for ground meat patties. For high flavor you might add 2 tablespoons red wine to basting sauce.


 

 

Posted by: Shellcooks   

 

BBQ Grilled Steak Wraps 

 

1 lb. beef sirloin steak

 

1 medium onion, sliced

 

2 medium green or red peppers, quartered

 

1 c. barbecue sauce

 

8 flour tortillas  

 

Place steak and vegetables on greased grill over medium-hot coals. Grill steak 5 to 6 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side, brushing each frequently with barbecue sauce.  

 

Slice steak and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce, if desired.  

 

Posted by: Shellcooks   BBQ Pizza Hamburgers 

 

1 1/2 lbs. ground beef

 

1/3 c. grated Parmesan cheese

 

1/4 c. finely chopped onion

 

1/4 c. chopped pitted ripe olives

 

1 tsp. salt

 

1 tsp. oregano, crushed

 

Dash pepper

 

1 (6 oz.) can tomato paste

 

4 slices Mozzarella cheese, cut in half

 

8 cherry tomatoes

 

8 hamburger buns, split and toasted  

 

Combine meat with Parmesan cheese, onion, olives, salt, oregano, pepper, and tomato paste and blend. Shape meat into 8 patties.  

 

Broil on grill over medium coals for 10 minutes. Turn and top each patty with Mozzarella slice and halved cherry tomatoes.  

 

Broil for 5 minutes longer, or to desired doneness. Top with additional cherry tomatoes and ripe olives.

 

Beef and Pork Burgers 

 

Throw together mouth-watering burgers, which cook on the grill alongside the corn. “The combination of ground beef and pork is the secret behind these juicy burgers,” shares Sharon A., Wind Lake, Wisconsin. “The never-fail burgers are ideal for summer grilling, so I depend on them time and again. Everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers.”

 

·         4 bacon strips, diced

 

·         1 large onion, finely chopped

 

·         1 garlic clove, minced

 

·         1-1/2 cups soft bread crumbs

 

·         1 egg, beaten

 

·         1/2 cup water

 

·         1 tablespoon dried parsley flakes

 

·         2 to 3 teaspoons salt

 

·         1/4 teaspoon dried marjoram

 

·         1/4 teaspoon paprika

 

·         1/4 teaspoon pepper

 

·         1 pound ground beef

 

·         1 pound ground pork

 

·         8 hamburger buns, split and toasted

 

·         Mayonnaise, lettuce leaves and tomato slices

 

 

In a skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.  

 

Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-inch-thick patties.

 

 

Grill, uncovered, over medium-hot heat for 9-12 minutes or until juices run clear, turning occasionally. Serve on buns with mayonnaise, lettuce and tomato.

 

 

Yield: 8 servings. 

 

Source: Taste Of Home

 

Source: Barb in OKC

 

America's Favorite Chocolate Cake

 

1/2 cup and 3 tablespoons unsweetened Dutch-processed cocoa

1 cup boiling water

3 eggs

2 teaspoons vanilla

2-1/4 cups and 2 tablespoons Swans Down Cake Flour, sifted

1-1/2 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

3/4 cup (1-1/2 sticks) unsalted butter, softened

Preheat oven to 350 degrees. Whisk together cocoa and water; cool. Set aside.  

 

Combine eggs, 1/4 of the cocoa mixture and vanilla. In separate bowl, combine dry ingredients; add butter and remaining cocoa mixture. Mix on low speed to moisten.  

 

Beat on medium speed 1-1/2 minutes. Gradually add egg
mixture in thirds mixing well after each addition. Spread batter into 2 prepared 9-inch layer pans.  

 

Bake until tester inserted comes out clean, 25 to 30 minutes. Cool cakes in pan 10 minutes. Remove from pans; cool. Frost with favorite frosting. 

 

Apple Snack Cake

 

 

Simple & Delicious

 

 

A quick-bread mix is the secret behind this speedy and versatile spice cake from Marilyn Terman in Columbus, Ohio. Moist and flecked with bits of apple, it’s fabulous for dessert and great with a cup of coffee or as a breakfast coffee cake, Marilyn notes.SERVINGS: 12-15CATEGORY: Dessert http://feeds.tasteofhome.com/taste-of-home/dessert-recipes/ http://feeds.tasteofhome.com/taste-of-home/dessert-recipes/METHOD: BakedTIME: Prep: 15 min. Bake: 35 min. + cooling

 

 

Ingredients:

 

·         1/2 cup butter, softened

 

·         1/2 cup packed brown sugar

 

·         3 eggs

 

·         1 teaspoon vanilla extract

 

·         1 package (15.4 ounces) nut quick bread mix

 

·         1 teaspoon ground cinnamon

 

·         2 medium tart apples, peeled and finely chopped

 

·         1/2 cup raisins

 

·         ICING:

 

·         3/4 cup confectioners' sugar

 

·         1/4 teaspoon ground cinnamon

 

·         2 tablespoons butter, melted

 

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