Barbecue Beef Recipes
Recipe for Grilling the Perfect Burger
Learn how to grill the perfect burger with this simple recipe. Grilling a burger may sound easy, but how many times have you had to choke down a dry, tasteless burger at that family reunion or neighborhood cookout? A few simple tips will show you how to grill the perfect burger.
Burgers are not for dieters
You must start with a ground beef that’s at least 20 percent fat. Otherwise, your burger will be dry and tasteless. Sorry, this is the truth. If you want lean, look elsewhere. Much of that will cook out of course, but will keep the burger moist and tasty while cooking. Ground chuck is the label to look for. Some folks mix this with ground Sirloin, but I don’t find it worth the time. For four people, I recommend 1 1/2 pounds.
Use a gentle touch, don’t mangle your burger
It is important not to overwork the meat. For this reason, don’t attempt to mix any seasonings while forming your patties. There’s time for that later. Divide the meet into 4 portions and form each one into a ball. Then, shape into 3/4 inch patties. Again, be gentle and avoid pressing down on the meat. Make an indention in each with your thumb to keep them flat after cooking. Stacking them on wax paper makes them easy to separate later. Refrigerate until ready to cook.
Season burgers last
Heat the grill to high and let it get good and hot, about 15 minutes should do it. Clean and oil the grate to prevent sticking. When ready to begin cooking, remove your burgers from the fridge and season generously with salt and pepper. Nothing fancy, but season well. Don’t do this until right before you grill your burgers, or it may suck all the moisture out of them.
Grill your burgers on high heat
Cook about 6 minutes per side for medium. If the burger sticks when trying to flip it’s too soon. As the burger crusts up it will unstick itself. Whatever you do, don’t press down on the burgers while cooking. This just squeezes the juice out of them.
Give your burgers a rest
After cooking, let your burgers rest for a few minutes to let the juices settle in. Cutting open the burger too soon may cause it to dry out. Serve with your favorite toppings!
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The Master’s Steak Recipe
This recipe comes from David Pickerell, master distiller at Maker’s Mark. Not surprisingly, it contains Maker’s Mark bourbon, but that’s not a problem in my book!
Ingredients
- 2 cups Maker’s Mark bourbon
- juice of 2 limes
- zest of 1 lime
- 3/4 cup of honey
- 1/2 cup of orange juice
- 1 Tbsp of chili flakes
- 1 onion, cut in rings
- chopped garlic
Directions
Place 1 Large Flank Steak in Large Ziplock bag and add enough Maker’s Mark to cover when laying on it’s side (about 2 cups). Add the remaining ingredients and mix well with your fingers. Marinate overnight, flipping the bag occasionally.
Grill to medium rare over charcoal.
Take remaining marinade and bring to a boil, cook well and season to taste (with more chili flake and Salt & Pepper). You can also add a little sugar and more Maker’s Mark. When you get it to how you like it, add cornstarch to thicken, simmer and constantly stir until you get the desired consistency you’d like.
To cut Flank steak, take your knife down the path to the wide end, lay your knife almost flat on top and slice perpendicular to the grain. Thin slices are best. Serve with sauce.
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How to grill a steak like a Texan
If anyplace in America should know how to grill a steak it should be Texas. Grilling a steak is not complicated. In fact, preparing a good grilled steak is a very simple affair once you know how. It doesn’t involve fancy spices or preparation. In this article I will tell you everything you need to know about cooking up a juicy, Texas style steak that will impress your neighbors, especially if they are Yankees!
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Review: Steaks of St. Louis
Last week I told you about a mail order steak shop I’m trying out called Steaks of St. Louis. Last night I grilled up a little “earth and turf” trying out their porterhouse cut pork chop and New York strip.
The pork chop was huge, moist and not too lean. A good sign. This particular shop lets you add a marinade or rub to your order, so I tried out their Sesame Teriyaki flavor on this one. It wasn’t bad, but I’d have liked more kick. Seasoning aside, the pork chop was excellent, big and thick and meaty. It grilled up nice and moist. Too many of the pork chops you buy in the local megamart are so lean they dry up on the grill, but not these.
While I wasn’t too impressed with the Sesame Teriyaki seasoning, the Malibu Seasoning on the strip streak was awesome. It didn’t overpower the steak but provided an excellent accent. I would definitely try it again. The steak itself was good as well. Not as impressive a cut as the pork porterhouse, but a good quality cut and an ample size.
If you don’t have access to good steaks in your area, or if you just prefer the convenience of buying in bulk and stocking your freezer, then I hardily recommend Steaks of St. Louis. They even have a money back guarantee that you’ll enjoy them, so I don’t see how you can go wrong.
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Steaks of St. Louis Delivers
While not generally a problem down here in Texas cattle country, you just can’t get good quality steaks everywhere else in the country without heading over to your local boutique steakhouse. Thanks to the wonders of dry ice and fast shipping however, Steaks of St. Louis gives you another option.
From their website you can order great steaks and have them delivered right to your door, vacuum sealed and packed in dry ice. Delivery takes about three days, and arrives in a styrofoam shipping container. The steaks were still frozen solid and my 3-year old enjoyed watching the remaining dry ice “smoke” in tub of water.
Steaks of St. Louis offers traditional cuts of choice beef and pork steaks, as well as ribs and roasts. In a unique twist, you can order your steaks with a variety of rubs already applied. I have several cuts in a variety of rubs awaiting me in my deep freeze, and will post a followup as I try each one. Stay tuned for the results!
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Understanding the USDA Beef Grading System
Ever wonder what the difference is between a Prime cut and a Choice cut of meat? Which one is better? How about a Select cut? Who determines the grade of beef and what are the primary considerations that factor into it. How does the grade of meat you have selected effect the taste, tenderness, and cost of your dishes? Are there factors beyond grading that are important to consider? In this article I’ll fill you in on the USDA’s grading system, and arm you with the information you need to select the perfect steak.
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Chipotle cheeseburger recipe
I really like Tabasco’s new Chipotle sauce, which has a smokey jalepeno flavor. This burger recipe is pretty darn good. You can find more recipes like this at Tabasco’s summer cookout guide, which features such other tempting recipes such as Gringo burgers with spicy onions and Chipotle Barbecued Ribs.
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Tips for Buying Steak Online
The perfect grilled T bone steak begins with great steak. You could head down to your local grocery store and ponder over the rows of steaks – but a better bet would be to order your beef online. You can’t beat the choice of a prime cut of beef that is 100 percent guaranteed? Online stores offer you more high quality choices and assure you that your steak arrives fresh at your door. They often provide great recipes that bring out the best of the beef.
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Recipe: Beer and Pretzel Burgers
This interesting hamburger recipe combines two old barstool favorites, beer and pretzels, for a unique flavor.
Ingredients
- 1/2 cup beer
- 1/3 cup crushed pretzels
- 3 Tbsp. chopped onion
- 2 Tbsp. pickle relish
- 1/2 tsp. salt
- 2 lb. ground beef
Mix beer, pretzels, onion, relish, and salt together, and mix into the ground beef. You’ll want to mix until the ingredients are evently distributed, but be careful not to overwork the ground beef.
Grill the burgers till done, about 15 minutes, turning once. Serve with beer and pretzels naturally!
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Onion Stuffed Steak Burgers
This is big fat burger delicious hamburger recipe. If you like drippy, bloated homestyle hamburgers then this is the hamburger recipe for you. It’s a hamburger stuffed with cheese and onions, plus a healty dose of steak sauce and horseradish. Not your average hamburger by any means.
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How to Tell When a Steak is Done
Every backyard barbecuer loves to grill steak. In fact, along with hamburgers, its probably the most frequently grilled item. I know that I have friends who’s grilling is pretty much limited to steaks.
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Churrasco, Brazilian for Barbecue
Churrasco is the Brazilian form of barbecue made from the picanha — an unadorned sirloin cut of beef. Seasoned simply with garlic and sea salt, the delicious steak is gaining popularity throughout the U.S. Brazilian-style barbecue restaurants have opened in Little Rock, Arkansas, Beverly Hills, California and even in the U.S. barbecue stronghold of Memphis, Tennessee. The ban has forced these Brazilian steakhouses to grill only American meat, but their presence may pave the way for Brazilian beef in the U.S. meat market, the world’s largest. As a recent article from Reuters discuses, Brazilian barbecue is introducing Americans to Brazilian culture and attempting to reverse current U.S. bans on Brazilian beef.
“The number of Brazilian barbecue restaurants shows that there is a growing interest in the Brazilian culture,” said Marcus Vinicius Pratini de Moraes, president of the nation’s beef exporters association and a former agriculture minister. “This is the best way to promote our products.”
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Cooking Roast Prime Rib on the Grill
Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.
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Grilling the perfect burger
Epicurious has posted a pretty good guide for grilling the perfect burger, with input for some heavy hitters in the grilling business.
The ultimate hamburger. It’s an elusive creation: the perfectly charred crust; the juicy interior with the ideal amount of fat; the full, beefy flavor. To help you get it just right, we consulted two guys who really know burgers: Steven Raichlen, host of Barbecue University on PBS, and Chris Schlesinger, coauthor of The Thrill of the Grill and How To Cook Meat. Read on for their secrets to producing perfect patties.
You can read the article at their website.
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Recipe for Grilled Bologna
Who says grilling has to be gourmet? Try this recipe for Grilled Bologna, also known as Kentucky Round Steak. No, it’s not fancy, but its pretty good and you can’t beat the price.
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