Philly Cheese Steak Wraps

A great steak and cheese recipe to try !

INGREDIENTS

• 3 tablespoons butter
• 2 cups thin sliced onions cut into half rings
• 1 1/2 cups cut red pepper strips
• 1 1/2 cups cut green pepper strips
• 1/2-teaspoon garlic salt
• 2 cups Cheddar cheese cut into 1/2" cubes
• 6 ounces deli roast beef, sliced thin--cut into 2x1/2" strips
• 6 flour tortillas (10 inch) -- warmed

INSTRUCTIONS

1. In 10 inch skillet, melt butter until sizzling; add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden (6 to 8 minutes). Remove from heat. Stir in
garlic salt, cheese and beef strips.

2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side
down, on microwave-safe plate.

3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches.

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Bourbon Licked Strip Steaks

4 Boneless Strip Steaks (close to an inch thick)
Wet Rub:
1 1/2 Tbsp dry mustard

1 1/2 Tbsp black pepper

2 tsp brown sugar

1 1/2 tsp garlic powder

1 tsp onion powder

pinch of kosher salt or sea salt

1 shot of Bourbon

Mix all wet rub ingredients in a small bowl.

Rinse strip steaks; then using a paper towel, pat dry.

Spread wet rub over both sides and edges of all the steaks.

Cover and refrigerate for 30 minutes to 60 minutes.

Remove steaks from fridge, 30 minutes before they are to be grilled.

Pre-heat grill to high heat (500 degrees) direct grilling.

Once grill is at desired temperature, drizzle a little olive oil

over the steaks (or lightly oil your grill, whichever is more convenient)

Place steaks on grill, over direct heat.

Grill steaks for 4-6 minutes per side.

(At the halfway point of each side, I give my steaks a 1/4

turn to get some nice grill marks).

After the steaks are cooked, remove from heat and let them rest

for a few minutes. Then serve!

(This will give you some nice medium to medium-rare steaks. Adjust cooking times to

achieve your desired doneness of the steaks)

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Bring on the BEEF!

So Trendy Beef Burgers

Up-to-the-minute ingredients featured in this recipe combine to transform beef burgers into haute cuisine.
1 package (14 g) dried porcini mushrooms
1 tbsp (15 mL) olive oil

4 unpeeled garlic cloves

1 ½ lb (750 g) Lean Ground Beef Sirloin, Round or Chuck*
1 tbsp (15 mL) finely chopped fresh tarragon
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 sourdough or Kaiser buns (4-1/2 inch 11 cm), split in half horizontally
Arugula leaves
3 oz (75 g) crumbled soft goat cheese
4 yellow or golden tomato slices

1.Combine porcini mushrooms with 1 cup (250 mL) boiling water in small bowl; let stand for 20 minutes. Drain and rinse mushrooms; chop finely and set aside.

2.Heat oil in small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.

3.Add porcini mushrooms, ground beef, tarragon, salt and pepper to bowl with garlic; lightly combine. Form into four 3/4-inch (2 cm) thick even-sized patties. Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.

4.Place arugula on bottom halves of buns; top each with cooked patty. Top each patty with piece of goat cheese, tomato slice and bun top

This one is unique but really really tasty!

Alabama White Barbeque Sauce

To make this unique white barbecue sauce, combine 1 cup mayonnaise, 1/2 cup cider vinegar, 1/4 cup water, 2 tablespoons sugar, 2 teaspoons black pepper, 1/2 teaspoon cayenne pepper, and 1 teaspoon hot prepared horserdish(optional). I find that the easiest way to mix this is to shake it up in a tightly sealed jar. Refrigerate overnight so the flavors have a chance to blend.

This is a thin sauce, great for brushing on pork shoulder or chicken during the last bit of smoking. It's also great for dipping. The acidity of the vinegar is tempered by the smoothness of the mayonnaise, with the two types of pepper adding heat and flavor.

And the horseradish? Well, it's not a traditional ingredient in white barbeque sauce, but I get a kick out of the kick it adds.

Smoker Cooked Baby Back Ribs Recipe

The star of this recipe is the combination of great whole spices that are best if hand ground with a mortar and pestle. An electric spice mill will do the job nicely, too, but the babyback ribs will be lacking a bit of great texture that only mortar-ground spices provide.

Here's the recipe...

The Rib Rub

• 3 tablespoons black peppercorns
• 3 tablespoons brown sugar
• 1 tablespoon of mustard seeds, black
• 2 teaspoons canning salt
• 2 teaspoons red pepper flakes
• A dozen or so Juniper berries
• 4 cloves garlic
• 3 tablespoons peanut oil
• 3 tablespoons good quality balsamic vinegar

(This makes enough dry rub for three slabs of babyback ribs)


To grind the rub ingredients, the garlic and salt are processed first, until well crushed and paste-like. Next throw in the juniper, mustard and black pepper. (If a mortar and pestle is used, coarsley grind the peppercorns first.) Lastly, combine the oil and balsamic vinegar with the spices and mix thoroughly.

Rub the mixture into both sides of the slabs, then wrap with plastic wrap and refrigerate for at least one hour, and preferably up to four.

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Beef Chili Enchilada

For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.

Beef and Black Bean Chili

8 small flour tortilla wraps
1 cup (250 mL) shredded Cheddar cheese
Spread 2 cups (500 mL) chili in 13 x 9-inch (3 L) baking dish; set aside.
Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL)shredded Cheddar cheese.
Bake in 350°F (180°C) oven for 30 minutes
Beef and Black Bean Chili: This recipe is delicious as is or tucked into tortillas to make the Enchiladas.
1. Cook 1 lb (500 g) Extra Lean Ground Sirloin or Ground Beef, 1 large onion (diced), 1 large sweet pepper (diced), 2 to 3 tbsp (30 to 45 mL) chili powder and 1 tsp (5 mL) chili powder in large saucepan or Dutch oven over medium-high heat 8 to 10 minutes or until meat is thoroughly cooked and any liquid has evaporated.
2. Stir in 1 can (28 oz/796 mL) diced tomatoes, 1 can (14 oz/398 mL) tomato sauce, 1 can (19 oz/540 mL) black beans (drained and rinsed) and 1-1/2 cups (375 mL) frozen corn kernels.
3. Bring to boil over medium-high heat. Reduce heat to medium and simmer, covered, for 20 minutes, stirring occasionally. Makes 9 servings.

compliments of http://www.beefinfo.org/Default.aspx?ID=6&SecID=4

Sweet & Salty Burgers

1 lbs.   ground beef

1 lbs.   ground pork
2/3 cup   pretzels (crushed as fine as bread crumbs)
1 tsp sea salt
1 tsp garlic powder
pinch of pepper
.
Sweet Sauce:
1/3 cup   brown sugar
1/3 cup   beer (cream ale is preferred)
3 Tbsp   spicy or bold mustard
3 cups   cheddar cheese (shredded)
.
Toppings:
Thin sliced onion
6 strips of bacon
.
6 large kaiser buns
.
Crush pretzels in a blender or food processor. In a large bowl,
combine beef, pork, sea salt, garlic powder, pepper, and half of the
pretzel crumbs.
Mix well.
Slowly add the remaining pretzel crumbs, a little at a time; until
all of the meat and crumbs are evenly mixed.
.
Evenly distribute the meat, to create 6 equal amounts (these are a 1/3 lb.,
if you want smaller burgers; make 1/4 lb burgers, by using 8 equal amounts)
.
In your hands, make each amount into a large meatball. Packed well.
.
In a small pot, on medium heat. Combine beer and brown sugar. Once the sugar
has dissolved, lower heat and add mustard. Simmer for a minute or two. Add
cheese and mix well. * Keep sauce warm for serving.
.
Cook bacon to desired doneness. Set to the side.
.
On high heat in a large frying pan, griddle or flat pan; add a little olive oil
(about a tsp per burger). Place the large meatball onto the oil; let it cook for
15-20 seconds. With a spatula, begin to press down the meat, until the patty
is about 3/4 of an inch thick.
.
Cook for 2 minutes, then flip; and cook for another 1 1/2 minutes.
Lift patty, place a few rings of the sliced onion onto the pan, place the patty
back on top. Press down the meat slightly, and cook for another 20 seconds.
.
Serve on a large kaiser roll, with a strip of bacon (which I cut in half, to cover the burger),
a generous amount of the warm sweet sauce, and a small pinch of sea salt.

thanks to : http://www.simpletailgating.com/

BACON BURGER DOGS!!

2 lbs ground beef

1 – 1 ½ lbs thin sliced bacon

8 all beef franks (not the small ones either, get the jumbo)

8 slices of cheddar cheese

1 egg

½ cup breadcrumbs

Seasoning (store bought or make your own)

16 toothpicks

Tin Foil Wrap

8 Hoagie Buns


Take beef franks and slice them length wise (Don’t go all the way through!!! Only cut through

half to one third of the wiener’s width).

Slice your cheese so that you can fit the cheese inside of the opening in the beef frank. Two

should be enough.

Combine ground beef, egg, breadcrumbs, and seasoning in a mixing bowl.

Form eight hamburger patties with mixture .

Once patties are formed, flatten patties, then place beef franks (with cheese inside)

at one end of patty and roll inside of patty.

Once patty and wiener are rolled, wrap in two pieces of bacon

(use the bacon to cover most of the burgerdog).

Use tooth picks to hold bacon in place.

Individually wrap each bacon burger dog in tin foil.

Pre-heat grill to medium-high heat 400 degrees F.

Grill burgerdogs in tin foil (turning over every 2-3 minutes) until burger is browned

(approx. 8-10 minutes)

You can see when they are done.

Once burgerdog and bacon is cooked, remove from foil pouches (careful it is very hot).

Place burgerdogs back on the grill and turn frequently until desired browning has taken place.

Remove from grill and remove ALL toothpicks before serving.

Serve on hoagie bun with whatever toppings you wish. Serves eight.
COMPLIMENTS OF www.simpletailgating.com
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Happy 4th with a celebration of the HOT DOG!!!

Happy 4th of July to our American Friends.....

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Easy Marinade For Grilled Chicken Recipe

Chicken Grill Recipe INGREDIENTS
1 bottle Caesar salad dressing 1 bottle Italian salad dressing
1/4 c. butter, melted
Chicken Grill Recipe INSTRUCTIONS
Cut boneless chicken breasts into strips and put into bowl. Pour equal amounts of salad dressings over chicken to cover. Marinate in refrigerate 3-5 hours. Remove chicken strips from marinade and cook on barbecue grill. Add melted butter to marinade and brush chicken with marinade as it cooks. Grill for approximately 20-30 minutes until done. The chicken grill recipe marinated is ready...great for feast !

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