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Grilled Rib-Eye Steak with Tennessee-Style Mop Sauce

May 5, 2010 By admin

Ingredients:

  • 2 12-ounce cans of beer
  • 6 ounces Heinz Spicy Brown Mustard
  • 8 ounces Heinz Worcestershire Sauce
  • 16 ounces Jack Daniel’s Tennessee Hickory Barbecue Sauce
  • 4 ounces honey
  • Pinch of hot chile flakes
  • 4 ounces Heinz Red Wine Vinegar
  • 1 large white onion – chopped
  • 2 lemons – sliced
  • 6 rib-eye steaks – about 8-10 ounces each
  • Ore-Ida Extra Crispy Golden Crinkles
  • Heinz Organic Ketchup

DIRECTIONS

  1. For the sauce, combine all the sauce ingredients in a large pot. Bring to a boil, reduce heat and cook on a medium heat until all the ingredients are blended and the sauce begins to thicken, about 30-40 minutes. Preheat the grill to a medium-high heat.
  2. Mop the steaks with the sauce and grill them to a desired degree of doneness.
  3. Warm the remaining sauce and serve it on the side.

Serves 6

SOURCE: Heinz Field Touchdowns to Tailgating cookbook (via Yenra.com)

Filed Under: Beef tailgating recipes, Grilled recipes, Sauce & Dips Recipes Tagged With: , , ,

Stout Marinated Tri Tip

April 28, 2010 By admin

INGREDIENTS:

  • 3-4 lbs Tri-Tip Roast
  • 1 large sweet onion cut into large slices
  • 2 Large cans of dark Stout Beer
  • 1 1/2 Tablespoons of Horseradish
  • 2 1/2 Teaspoons of Black pepper (10 ml)
  • 2 Tablespoons of coarse grain Dijon Mustard
  • 1/2 teaspoon dry mustard powder
  • 3 sprigs of rosemary
  • 1 tablespoon of olive oil
  • Sea Salt to taste

DIRECTIONS:

  1. Place the tri-tip in a large sealable plastic bag. Rough up the rosemary by rolling over it with a rolling pin or smashing it with a pan to release the flavor.
  2. In a non-reactive bowl (ceramic or glass) combine 1 can of stout, mustard, mustard powder,horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add the onions and seal the bag – removing as much air as possible. Don’t let the rosemary poke through the bag.
  3. Massage the marinade into the meat and ensure that it is well coated.
  4. Leave the meat in the fridge or cooler for 4 hours. This is a good time to drink the second beer.
  5. Remove the tri-tip from the bag and pat dry. Strain the marinade into a saucepan and reserve the onion.
  6. Reduce the marinade in a pot on low heat for approximately 20 minutes until the sauce coats the back of a spoon. Wrap the onions in aluminum foil and throw onto the grill during the last 20 minutes of cooking, making sure to flip the packet occasionally.
  7. If you like the smoky flavor of wood/coal, throw a handful of soaked wood chips into the grill partway through cooking.
  8. Heat the grill to medium high (350 degrees). Rub the roast with olive oil and season with salt. Place the meat on the rotisserie and roast at 250 degree F and baste with the thickened marinade every 20 minutes. Cook until internal temperature reaches 145 degrees, (about 2 hours.)

Serve and enjoy!

Yield: 8 servings

SOURCE: FreedomGrill.com

Filed Under: Beef tailgating recipes, Beer Recipes, Grilled recipes Tagged With: , , ,

Tailgating Recipes: Classic Beef Kabobs

April 23, 2010 By admin

Ingredients

  • 1 1/2 to 2 pounds Beef tenderloin
  • 1/3 cup bottled Italian Salad dressing
  • 12 whole fresh Mushrooms
  • 2 small zucchini
  • 6 cherry tomatoes
  • 3 to 4 cups hot cooked rice, cooked in beef broth

Directions

  1. Cut meat in 1-1/4 to 1-1/2-inch cubes. Place in shallow dish and add Salad dressing. Mix well. Cover and let marinate 30 minutes. If marinated longer, refrigerate.
  2. Remove stems from Mushrooms. Set Mushroom caps aside; use stems another time.
  3. Cut zucchini into 12 half-inch crosswise slices. Remove stems from tomatoes. Remove meat from marinade.
  4. Thread skewers alternately with vegetables using 3 pieces meat, 2 slices zucchini, 2 Mushrooms, and ending with tomato on 10-inch skewers.
  5. Brush kabobs with remaining marinade. Broil about 3 minutes from source of heat 8 to 10 minutes, turning once. Serve on fluffy rice.

SOURCE: BedAndBreakfastNetwork.com

Filed Under: Beef tailgating recipes, Tailgating Recipes Tagged With: , ,

Steak Taquitos

April 16, 2010 By admin

INGREDIENTS:

  • 1/2 cups chopped tomatoes
  • 2 cups chopped yellow onions
  • 3/4 cup chopped fresh cilantro
  • 6 tbsp fresh lime juice
  • 1 1/2 tbsp chopped serranos
  • 3 cups crumbled queso blanco
  • 24 4-inch corn tortillas
  • 2 pounds skirt steaks, trimmed

DIRECTIONS:

  1. Combine the tomatoes, onions, cilantro, lime juice and serranos in a medium bowl.
  2. Season with salt and pepper, cover with plastic wrap and chill.
  3. Preheat the oven to 350�F.
  4. Place the queso blanco in a bowl.
  5. Wrap tortillas in foil, enclosing.
  6. Place in oven for 15 minutes.
  7. Meanwhile, prepare your barbecue grill at medium-high heat
  8. Season steaks with salt and pepper.
  9. Grill your steaks however you like them (I like 5 minutes per side for medium-rare).
  10. Thinly slice steaks across grain.
  11. Place in serving bowl.
  12. Arrange bowls of salsa, queso blanco, corn tortillas and steak on table. Allow your friends to assemble their own taquitos.
  13. Make sure they help you clean up and that they bring tequila.

SOURCE: Foodie via Friendseat.com

Filed Under: Appetizer Recipes, Beef tailgating recipes Tagged With: , , ,

Balsamic Marinated Steak and Asparagus

April 13, 2010 By admin

Prep Time: 10 min.
Marinade Time: 20 min.
Cooking Time: 20 min.

Ingredients

  • 4 – beef round tip steaks, cut 1-inch thick (about 8 ounces each)
  • 2/3 – cup balsamic vinaigrette dressing
  • 2 – Tablespoons Dijon mustard
  • 1 – pound fresh asparagus spear
  • 1/2 – teaspoon salt
  • 1/8 – teaspoon pepper

Directions

  1. Preheat grill to medium.
  2. Combine balsamic vinaigrette and mustard in small bowl.
  3. Remove and reserve 2 tablespoons.
  4. Place steaks and remaining marinade in resealable plastic bag.
  5. Refrigerate 20 minutes.
  6. Drain beef and discard marinade.
  7. Place asparagus in shallow microwave-safe dish and add 1/2 cup water.
  8. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender.
  9. Drain asparagus.
  10. Add reserved marinade to asparagus. Turn to coat and set aside.
  11. Grill steaks, covered and turning once, 12 to 14 minutes for medium rare doneness (internal temp 150°F). (Do not overcook.)
  12. During the last 2 to 3 minutes of grilling, arrange asparagus on grid around steaks; heat, turning once.

Makes 4 servings

Alan’s Kitchen Tip:
To avoid losing valuable heat, open the grill lid only when absolutely necessary.

Source: Alan’s Kitchen

Filed Under: Beef tailgating recipes, Grilled recipes, Tailgating Recipes Tagged With: , ,

Sticky Barbecued Beef Ribs

April 9, 2010 By admin

These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they’re crusty, sizzling and outrageously good.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 large celery rib, finely chopped
  • 1 carrot, finely chopped
  • 1 small onion, finely chopped
  • 3 ancho chiles—stemmed, seeded and cut into small pieces
  • 2 cups chicken stock or low-sodium broth
  • 1 cup ketchup
  • 1/4 cup distilled white vinegar
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon dry mustard
  • Salt
  • Rack of 6 ribs, at room temperature

DIRECTIONS

  1. In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes. Add the stock, ketchup, vinegar, molasses, sugar and dry mustard and simmer over moderate heat until the barbecue sauce is reduced to about 3 cups, about 30 minutes.
  2. Transfer the mixture to a blender and puree until smooth. Return the sauce to the saucepan and simmer until thickened and reduced to 23/4 cups, about 5 minutes longer. Season with salt.
  3. Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing the extra sauce on the side.

Recipe by Tim Love (via FoodandWine.com)

Filed Under: Beef tailgating recipes, Grilled recipes Tagged With: , , ,

Slow-Cooker Barbecue Beef Sandwiches

April 8, 2010 By admin

Make your favorite creamy coleslaw to serve with or on this barbecue sandwich. Freeze any leftover meat for up to 1 month.

Prep Time: 15 minutes
Cook Time: 7 hours
Yield: Makes 12 servings

INGREDIENTS

  • 1 (3 1/2-pound) eye-of-round roast, cut in half vertically
  • 2 teaspoons salt, divided
  • 2 garlic cloves, pressed
  • 1 (10-ounce) can condensed beef broth
  • 1 cup ketchup
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup lemon juice
  • 3 tablespoons steak sauce
  • 1 teaspoon coarse ground pepper
  • 1 teaspoon Worcestershire sauce
  • 12 Kaiser rolls or sandwich buns
  • Dill pickle slices

DIRECTIONS

  1. Sprinkle beef evenly with 1 teaspoon salt.
  2. Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 1/2-quart slow cooker. Place beef in slow cooker, and pour remaining mixture over beef.
  3. Cover and cook on HIGH 7 hours.
  4. Shred beef in slow cooker with two forks. Serve in rolls or buns with dill pickle slices.

SOURCE: Southern Living, MARCH 2005 via MyRecipes.com

Filed Under: Beef tailgating recipes, Sandwiches Tagged With: , , ,

Free Kick Ultimate Party Meatball Sub

March 15, 2010 By admin Leave a Comment

The Clever Cleaver Brothers have another “Go-To” recipe. It’s so easy even your neighbor could make this recipe. Just make our Ultimate Party Meatball Recipe, throw on some roasted peppers and onions and place ina sub roll and top with shredded mozzarells cheese. Make extra. for more recipes go to www.ultimatepartymeatballs.com


Free Kick Ultimate Party Meatball Sub – The top video clips of the week are here

Filed Under: Beef tailgating recipes Tagged With: , ,

Classic Grilled Beef Stew Recipe by the BBQ Pit Boys

March 9, 2010 By admin Leave a Comment

This delicious classic Beef Stew, brim full of tender beef, beef bones, potatoes, onions, celery, and carrots, will surely cure what’s ailing you. Watch the BBQ Pit Boys show you how easy it is to do using a barbecue grill and a few Pit Master tips and techniques.

Filed Under: BBQ recipes, Beef tailgating recipes Tagged With: ,

Sliders

March 9, 2010 By admin Leave a Comment

This delicious recipe for sliders is courtesy of Riad Nasr and Lee Hanson of Minetta Tavern.

Ingredients:

  • 9 ounces ground beef
  • Coarse salt and freshly ground pepper
  • 1 tablespoon Clarified Butter
  • 2 tablespoons canola oil
  • 2 medium onions, thinly sliced
  • 3 mini brioche buns, halved crosswise
  • Pickle spears, for serving (optional)

Directions

  1. Season beef with salt and pepper. Form into three equal-size patties; set aside.
  2. In a large skillet, heat butter over medium-high heat, add onions. Cook, stirring occasionally, until caramelized, about 10 minutes.
  3. In a cast-iron skillet, heat oil over medium-high heat. Add beef patties and cook about 1 1/2 minutes for medium-rare.
  4. Place patties between brioche halves; top with onions. Serve immediately with pickles, if desired.

Source: Martha Stewart’s Game-Day Recipes

Filed Under: Beef tailgating recipes, Burgers Recipes Tagged With: ,
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