View Full Version : Beef/Burgers/Steaks
10-20-2006, 04:18 PM
10-27-2006, 02:34 PM
Buy hamburger. Mash hamburger flat like a pancake. Put hamburger
on a grill. Let cook until brown on bottom. Turn over. Let cook until
that side is brown too. Put on bun. Put onions, relish, catsup, mustard
on top. Eat.
10-27-2006, 10:10 PM
Submitted By: Sassy
8 lbs. spareribs, trimmed of fat
1 bottle chili sauce and equal water
2 T. Worchestershire sauce
2 T. Vinegar
4 scant T. brown sugar
1 onion, cut up fine
Brown spareribs in 350 oven for about 2 hours. Mix sauce ingredients and let come to a boil. Simmer on low heat for 15-20 minutes. Pour sauce over meat 1 hour before serving.
10-27-2006, 10:18 PM
Grilled Jalapeno Cheeseburgers
Submitted By: Sassy
1 pound lean ground beef
2 teaspoons chopped jalapeno pepper
-- , (seeded)
1-1/2 teaspoons Mexican seasoning
1/4 cup shredded Monterey Jack
4 thin tomato slices
4 hamburger buns -- split
Preparation time: 30 min. 1. In medium bowl, combine ground beef, jalapeno pepper and Mexican seasoning, mixing lightly but thoroughly. Shape into four 1/2" thick patties. 2. Place patties on grid over medium ash-covered coals. 3. Grill uncovered 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp cheese. 4. Place one slice tomato on bottom half of each bun; top with burger. Close sandwiches.
10-27-2006, 10:24 PM
Isn’t the best way to cook is to add beer to all meat? Beer is essential. Without it, you might as well go to a BYU Cougar game. As Homer says, "Beeeeerr!" ~broncocalijohn~
10-27-2006, 10:34 PM
Roberts patented BBQ Brisket.
Submitted By: Chief4Ever
Must be cooked low and slow (6-8 hours).
Start with all fat trimmed off of the brisket. Then rub with the following rub:
1 Tbsp Chili powder
1 Tbsp Garlic powder
1.5 Tsp Oregano (Ground is best)
1 Tsp Sugar
1 Tsp Salt
3/4 Tsp ground Cumin
1/4 Tsp Cayenne pepper
Be generous with the rub and rub it in well. This rub mixture in the above amounts is enough for a medium sized brisket flat. Let sit for about 2 hours and prepare your charcoal at the appropriate time. Indirect heat MUST be used or the meat will turn out dry and tough. The best way to do this is to fill a bread loaf pan most of the way full with water and place in the center of the grill. On each side of the water pan, place 15 charcoal briquettes. Cover the grill above the coals with aluminum foil leaving a strip in the middle open directly above the water pan. This will ensure that the temperature remains constant and indirect. It also makes the meat self basting. Ignite the coals. After the flame goes out and the coals get their "gray", add a layer of dry briquettes to the top of the existing coals. They will ignite by themselves from the heat of the existing coals and make a long burning coal bed that isn't too hot. Cook for 6-8 hours. NOTE: Upon completion, the meat must be cut cross grain at a very steep angle and it is best to cut it in very thin slices. Enjoy the most tender brisket you have ever eaten.
10-27-2006, 10:34 PM
Submitted By: GSRelyea
Mix 2 cups of vinegar & 2 cups of hot sauce, marinade spareribs for at least 4 hours, throw those ribs on the grill on low heat for 40 minutes turning occasionally. When there are 5 minutes left start throwing bbq sauce all over those ribs, finger licken' good. -I like the Jack Daniels Sauce-
10-27-2006, 10:39 PM
Porter House Steaks
Submitted By: REB
Just pour some whatsthishere sauce on'em sprinkle on some salt, fresh cracked pepper and some onion powder. YUM! Serve with about 12 ice cold Coors.
10-27-2006, 10:40 PM
Meck try this!!!! Submitted By: Stanky76
3 slabs of Ribs from Sams Club - you've got to peel the membrane and cut the tips.
(Soak the Ribs in a sink full of Apple Vinegar to open the pores and soften the membrane)
Dry Rub (Makes a 1/2 cup):
2tbs Minced Onions
1tbs Garlic Powder
4tsp Crushed Thyme
Mix everything together in a blender and blend until powder.
Cover the Ribs and Tips with the rub, and rub it in (hence rub). Refrigerate overnight.
BBQ Sauce (Mango to offset the heat of the rub)
1 Large Onion chopped into small bits
1tbs Minced Garlic (Fresh is best)
1 can crushed tomatoes
2tbs Cider Vinegar
1tsb Hot Sauce
(if you want a more exotic taste add a half cup of OJ Concentrate or a half cup of pineapple juice)