Well springtime is getting closer and closer. How about some beef recipes? Not just for RV'ing but also just backyard cooking???
For burgers I like to get some good ground beef and a dry envelope of Campbells onion soup mix. Mix them together and charcoal.
For steaks, get your favorite cut, ribeye, t-bone, strip or whatever.
Melt some real butter and put in a shallow container. Dip the steaks in it, both sides and all edges. Take a small plate or saucer and put down a layer of Kosher Salt (not regular salt) and dredge the butter-soaked steaks in the salt, making sure to get a good crust. Charcoal and enjoy!
Now I'm hungry. Time to run to the grocery! Bye for now.
Have you ever cooked a Prime Rib in the Kosher salt? Try it, It will be the best you ever eaten. You make a cocoon around the rib top, bottom, sides, Actually just follow the directions on the side of the box. Season to taste and bake. Soooo tender.
1 cup red wine
Lots of fresh ground pepper
2-3 clove of garlic finely chopped
a pinch of cayenne pepper
1 finely chopped small onion, white or yellow
salt to taste.
Put steaks or small roast of choice in large plastic bag, add all ingrediants and marinate at least 4 hours, overnite better. Before cooking, take a flavor injector and inject liquid into meat in several places, then cook on grill.
* This post was
edited 03/05/04 08:44pm by jr1748 *
me, the wife, kid & dog
22ft KZ Coyote 6800 lbs loaded
01 Dodge 1500, 5.2 gasser
99 Harley bagger
I like to marinate beef in non fat Italian dressing. The meat gets the flavor of Italian dressing, but not the added fat. When I use the Italian dressing that isn't fat free the oil causes the meat to burn and flare up.
Here's one of my favorite beef recipes, great with a pan of corn bread
Mexican Chili
1 envelope of your favorite taco mix
1 Lb. of ground beef
½ onion chopped
1 clove of garlic, minced
2 cans of kidney beans (drained)
1 can whole kernel corn (drained) (a can of Mexican corn works well)
1 can of Mexican stewed tomatoes (do not drain)
1 small can sliced black olives (drained)
In a large frying pan, brown beef cooking onion at the same time. When the meat is fully cooked, drain off grease. Add envelope of Taco mix (follow package instructions) and stir well. Add corn, tomatoes, beans and olives.
Simmer mixture for about 20 to 30 minutes, serve with corn bread! Some times I mix all this up in the morning and then through it in the crock-pot and we eat it in the evening. Like most chili dishes, this is almost better the second time around! It's great to make ahead before you leave for your camping trip and just heat and serve.
It doesn't matter where you go in life.........it's who you have beside you
Judy and DH Ray
Boomer & Petie Pie (2 Doxies)
F-350 Powerstroke
34' Cedar Creek 34CKTS
Ah yes, one of my main motivations for getting into the RV thing!
Cooking on the grill, in the great outdoors.
Try this for your steaks:
Marinate your steaks 2-3 hrs prior to cooking in a decent Merlot. (the same one you will drink with the meal).
just prior to grilling, apply McCormick Montreal Steak seasoning, kosher salt, and press into meat. Also get about 4 tbs of butter to room temp and mix in about 1 tsp (or more) garlic to make a garlic butter.
Grill steaks to desired doneness, remove from fire and slather with the garlic butter, rest for 5 min. The butter will make a thin sort of garlic gravy and I promise you that you will not leave a drop of it on the plate.
One of the best things about steak is you can cook it outside and it is quick. When we are camping we usually enjoy activities all day and don't want to spend a lot of time cooking.
Italian Herb Steak
1 Tsp Powdered Garlic
1 Tsp Parsley (fresh or dry)
1 Tsp Basil (fresh or dry)
2 Tbs Kosher Salt
2 Tbs Olive Oil
1 Tbs Viniger
Mix all the ingredients together and brush on both sides of steak. Let sit about 1/2 hour and grill. All dry ingedients are best but you can use fresh, including garlic.
I usually can the steak and corn on the cob and forget everything else, well, except for a good beer!!!!!!
Made this last night, it was awesome Feeds about 12-15.
1 whole tenderloin (from BJs or similar)
McCormack's Grill Mates seasoning without salt
Jack Daniels
Olive oil
mustard (Jack Daniels mustard is good)
Karo
onion powder
garlic pepper
Gravy master
liquid smoke
The day before:
unwrap tenderlion, spread out several sheets of tin foil. Rinse tenderloin. Put ~ 2 tsp oil on tin foil. Put roast on top. Drizzle with about a tbsp each of Jack Daniels and olive oil. Sprinkle liberally with grill Mates, onion powder, and garlic pepper. Turn over, repeat. Wrap tightly in foil and refrigerate 24 hours.
Next day: unwrap and place in roasting pan. Brush with the following sauce, with a clean small paintbrush.
2 parts JAck Daniels
2 parts Karo (clear)
One part oilve oil.
~ 3 Tbsp mustard
~2 tbsp gravy master
~ 1/2 tsp liquid smoke
~ 2 tbsp onion powder
~1 tbsp garlic pepper
whisk well til emusified.
Put roast in hot oven-- about 400 (I used convection, it crisped up the outside beautifully). Place meat thermometer in thickest part, cook to 160 degrees for medium done. if you do this, the smaller end will be more done for those who don't like it red. In the convection at 400 it took about 45 min, although we opened the oven several times to add and remove other ingredients. This is mouthwatering. i cooked it for about 60 people yesterday (4 roasts). Served it with Bernaise sauce.
Koser salt is a salt you can buy in most grocery stores. You can find it in the same area where the spices are and reg salt. It is a larger grain salt then table salt. I put the recipe in for rib roast and after the roast is cooked the cocoon is hard, you may have to break it with a hammer, which I have been known to do. but you don't taste the salt, it keeps in the moister and makes the roast simply the best ever.
Kosher salt is coarser and some say more flavorful (and it has been blessed, I suppose). I bought mine at the grocery store. It is also made by Morton and is marketed as "great for gourmet cooking." Let us know if you conduct your own home taste test.
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