These barbeque recipes come from many different sources including
various online Bar-B-Q lists, and we offer them without any
guarantees. Half the fun is trying various recipes and finding
one that works well for you. So get cookin' and have some
fun!
Barbecued Chuck Roast
4 pounds Round (7-bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with
meat tenderizer. Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic,
green pepper, celery, oregano, rosemary and cayenne. Combine
worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning
the chopped ingredients over top again. Sear both sides
over glowing coals. Raise grill and continue cooking, having
meat about six inches from heat, until done as desired.
Allow from 50 to 60 minuets for total cooking time. Brush
frequently during cooking with any remaining marinade.
Bourbon Steak
1-1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Mix all ingredients together, place in ziplock bag and
marinate steak 4 hours or over night. Prepare grill for
a hot fire. Grill steak to desired doneness.
Tangy Rib Eye Steaks
1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks
In a medium size mixing bowl, combine soy sauce, maple
syrup, chopped garlic, grated ginger root, sesame oil, Tabasco
sauce, and mix well to blend. Now add beer and stir lightly
to mix. Prepare steaks by scoring any fatty outside areas
on steak with a knife, (this prevents the steaks from curling
when barbecuing). Place steaks in a casserole dish and pour
marinade over. Using a fork, punch holes in steaks so that
the marinade penetrates into the steaks. Turn steaks over
and repeat punching holes. Cover with clear wrap or foil
and let marinate in the refrigerator for at least 1 hour
or longer. You can also refrigerate and marinate overnight.
Prepare and preheat barbecue to high heat. Place steaks
directly on grill and sear one side for about 15 seconds.
Turn steaks over and cook for about 5 minutes, then turn
over and cook for another 5 minutes for medium-rare, depending
on thickness. Test for doneness by cutting into the middle
of the steak.
Marinated Steak Kabobs
1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
Saute onion in oil; remove from heat. Stir in lemon juice,
soy sauce, Worcestershire sauce, and mustard; pour over
meat and vegetables. Cover and marinate overnight in refrigerator.
Remove meat and vegetables from marinade, reserving marinade.
Alternate meat and vegetables on skewers. Prepare fire in
grill. Grill kabobs 5 minutes on each side over coals or
until desired degree of doneness, brushing frequently with
marinade.
Beer B-B-Q'd Flank Steak
2 can Consomme
2/3 c Soya sauce
1/2 c Green onion, chopped
6 tb Lime juice
4 tb Brown sugar
1 Clove garlic, crushed
2 lg Flank steaks
2 c Beer
Combine first 6 ingredients and pour over steaks in a
dish. Pour beer over all and let marinade 24 hours. Barbecue
over medium heat until done to your liking. To serve, slice
thinly across the grain.
