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BBQ Corned Beef
Posted by Angus on 03/07/2011 (5622 reads)

bbq corned beef  St. Patrick's Day is just around the corner! How about trying something a little different this year! Here's what you'll need:


* 1 3-4 lb. flat cut corned beef brisket, 1/4 inch fat cap
* 1 cup of your favorite fruit-based barbecue sauce
* 1/4 cup Dijon mustard


Remove the corned beef brisket from its packaging and discard the spice packet, if any. Start smoker with your preferred wood (try hickory or pecan) and preheat to 250-275 degrees F. Put the corned beef brisket directly on the grill, fat side up, and cook for 2 hours. Meanwhile, combine the barbecue sauce and the mustard in a bowl and mix well.

Pour half of the barbecue sauce-mustard mixture in the bottom of a disposable aluminum pan. After smoking for 2 hours, transfer the brisket to the pan, fat-side up. Pour the remainder of the barbecue sauce-mustard mixture over the top of the brisket and use a brush to spread the sauce evenly. Cover the pan tightly with aluminum foil. Return the brisket to the grill and continue to cook for 2 to 3 hours or until the the internal temperature reaches 185-190 degrees F. Allow the meat to rest for 15 to 20 minutes. Slice across the grain into 1/4-inch slices and serve immediately. It's great with some extra sauce spooned over it! Cover and refrigerate any leftovers, if there are any!

Once you taste corned beef like this, you'll never go back to boiled again!

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MQOTD: Det. Dan Stark - "The Good Guys" - Fridays on Fox
Posted by Angus on 11/06/2010 (3918 reads)

The Good Guys  "A sandwich without meat isn't a's just lonely bread"

Learn more about the show here.

Unless you're Sven

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Grilled Chuck Roast
Posted by Angus on 02/17/2010 (3075 reads)

Grilled Chuck Roast  1 Teaspoon Salt
1 Teaspoon Pepper
4 Clove Garlic peeled
1 Tablespoon Worcetershire Sauce
1 Cup Vegetable Oil
1 Teaspoon Basil Leaves
1 Beef Chuck Roast
1 Cup Wine Vinegar
2 Cups applewood chips


Insert the tip of a knife in meat and push garlic into meat. Combine oil, vinegar, Worcestershire sauce, salt, basil and pepper.

Place meat in a plastic bag; add marinade. Refrigerate overnight. Soak chips in water for 30 minutes; drain.

Prepare fire - when coals have grayed over, arrange around drip pan and add chips to coals.

Drain meat, reserving marinade. Place roast on grill over drip pan. Grill 25 minutes, covered.

Brush occasionally with marinade. Turn roast, grill an additional 20 minutes for medium. Remove garlic before serving.

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Think You Know Your Steak?
Posted by Angus on 12/17/2009 (1877 reads)

steak quiz  Think you know a lot about steak? I'm sure most meatatarians out there believe they know everything there is to know about meat. Well it's time to put your sirloin where your mouth is! MMMMM...sirloin. Sorry got distracted.

Anyway, our friends at Recipe Star came up with a little quiz to test your knowledge of all things steak.

Don't worry, it's not like you'll become a vegetarian if you score low. Or will you? (insert evil laugh here)


Click here to take the quiz.

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Baked Porterhouse with Mushroom Butter Sauce
Posted by Angus on 10/16/2008 (4186 reads)

 1/2 lb. fresh mushrooms
2 tbsp. butter
1/2 tsp. meat extract or beef concentrate
Salt and Pepper
1 tbsp. chopped chives
1 clove garlic
2 tbsp. minced onion
1/4 c. Worcestershire sauce
1 1/2 tbsp. salt
1/4 tsp. ground pepper
6 tbsp. butter
2 or 3 Porterhouse steaks
1/4 c. water
1 tbsp. butter

Have ready the following garnish and basting mixtures.

GARNISH: Trim stems of mushrooms to within 1/2" of caps. Wash and drain
mushrooms and slice 1/4" thick. Over high heat, melt 2 tablespoons
butter. When it sizzles, reduce heat to medium, add mushrooms and saute
until golden and soft. Stir meat extract or beef concentrate into pan
juices. Taste, season with salt and pepper and sprinkle with chopped

BASTING: Crush garlic and minced onion in a garlic press. Blend together garlic and onion, Worcestershire sauce, salt, freshly ground pepper and very soft butter (6 tablespoons).

STEAKS: Preheat oven to 550 degrees for 1/2 hour. Trim fat and tail from
Porterhouse steaks weighing 10 pounds altogether. Place steaks in
shallow baking pan and brush with 1/2 of basting mixture. Bake 12
minutes, then turn steaks and insert meat thermometer into one of them.
Brush second sides with rest of basting mixture. Bake to temperature
recommended for rare (130-140 degrees) or medium rare (160 degrees).

Remove steaks to heated serving platter. With a perforated spoon, heap
mushrooms on steaks, reserving juice. Place baking pan over high heat
on top of stove. De-glaze drippings with 1/4 cup hot water and add
mushroom juice and 1 tablespoon butter. Taste; correct seasoning and
pour sauce over steaks. Have plenty of French bread for dunking.

Serves 10 to 12

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