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Barbecue Beef Recipes


Mouthwatering beef brisket, spare ribs and steak, the hallmark of any great barbecue meal.

Barbecue Beef, delicious, succulent and full of flavor! All the favourites are here, beef, burgers and sticky ribs and we are adding more great BBQ recipes every week!

Don't forget to send us your favourite recipes too, we like to try out our readers favourites as well!







Recipe Name
Favourites
 



Beef
Grilled Asian Flank Steak
Holiday Beef Tenderloin
Honey & Mustard Rib of Beef
Hot Tenderloin Sandwich
Lovell's Smoked London Broil with Ancho Chilli Jam and Mediterranean Salad
Prime Rib of Beef with Juniper Cream Sauce
Provençal Marinated Flank Steak with Portabello Mushrooms
Spit-Cooked Beef Roast
Rubbed BBQ Beef Roast
BBQ Beef Brisket
Seasoned Beef Jerky
Burgers
American Cheese Burgers
Classic Bacon Cheeseburger
Steak and Ale Barbecue Beef
Bonanza Burgers
Ribs
Beef Ribs with Cabernet Sauce
Beef Short Ribs with Zesty Sauce
 

Barbecue Beef Cooking Times


Cut of Meat Weight / Thickness Method Approx. Cooking Time
Standing Rib Roast 1.5kg - 2.2kg Indirect 53 - 57 min /kg (R)
Standing Rib Roast 2.7kg - 3.6kg Indirect 40 - 48 min/kg* (R)
Boned & tied roasts
(rib, sirloin tip, crossrib)
1.3kg - 2.2kg Indirect 53 - 57 min/kg* (R)
Steaks
(T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized)
2.5cm Direct 5 - 6 min /side** (R)
Steaks
(T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized)
3.8cm Direct 8 - 9 min /side (R)
Steaks
(T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized)
5cm - 6.3cm Direct 8 - 9 min /side (R)
Flank Steak 2.5cm - 3.8cm Direct 5 - 7 min /side (MR)
Skirt steak
(cut into serving size pieces)
31mm - 63mm Direct 1 1/2 - 2 min /side (R)
Skirt steak
(cut into serving size pieces)
1.2cm Direct 2 1/2 - 3 min /side (R)
Boneless Cubes 1.9cm Direct 5 - 6 min total (MR)
Boneless Cubes 2.5cm Direct 8 - 10 min total (MR)
Boneless Cubes 3.8cm Direct 15 min total (MR)
Ground Beef Patties 2.5cm Direct 4 - 5 min /side (R)
5 - 6 min /side (M)
6 - 7 min /side (W)


Beef Cooking Guidelines

How long can uncooked meat be frozen? How long can it be refrigerated?

Depending on the cut, uncooked meat can be stored up to 12 months in the freezer. However, we recommend eating the food within a reasonable time period for quality's sake. Larger cuts, like steaks and roasts, can be safely stored for up to 6 months.

Smaller cuts, such as veal chops, should not be frozen for more than 4 months, and ground meat should not be frozen for more than 3 months. Remember, meat stored in the freezer should be kept at 0 degrees F (-18 degrees C). Roasts, steaks and chops can be stored in the refrigerator from three to five days. Ground meat should be used within a day or two of purchase.


When roasting a large piece of meat, do I need to use a roasting rack? Do I need to cover it?

We recommend that you use a roasting rack, but you don't have to cover it. Roasts placed directly into a roasting pan may cook unevenly. A roasting rack allows the heat to circulate around the meat, cooking and browning the meat uniformly. Covering the roast is generally not recommended, because this interferes with the browning process.


What is the best method for thawing meat?

There are several methods to thaw food safely -- in the refrigerator, under cold, running water, and in the microwave. To ensure that your food is safe to eat, follow one of these methods: In the refrigerator: Plan ahead as this is the slowest thawing technique. Small frozen items may thaw overnight in the refrigerator, while larger items will take significantly longer.

In cold running water: Place the frozen food in a leak-proof bag and place it under cold running water. In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave, because some areas of the food may have begun cooking during the defrost cycle.


Is it true that meat continues to cook after it has been removed from the grill/smoker?

Yes! Understand that beef, and any meat for that matter, continues to cook, even after it has been removed from the heat source. Sometimes, the rise in temperature is modest and only happens in the first couple of minutes after the meat has been removed. Sometimes the rise is more dramatic, up to 20 degrees in some cases, depending on how big the piece of meat is and the temperature at which it was cooked. The hotter the temperature at which the meat was cooking the more the temperature will rise when removed from the heat.


Do I really need to use a thermometer?

Definitely.

Invest in a good instant-read digital thermometer for taking temps inside your meat.  You'll be tempted to go to your local kitchenwares store and purchase one there. That's a great start, but eventually you'll want to upgrade to something that is more robust and delivers more accurate results (time saving and cost-effective in the long run).

Digital thermometers take all the guesswork out of cooking the perfect steak, or cut of meat.
It's OK to pierce the meat with a thermometer. We've all been told that sticking a fork in the meat will rob it of its juices. But I'd rather be confident that my meat has been fully cooked to the appropriate temperature. I'm OK losing a ¼ teaspoon of juices.

That being said, don't lose any more delicious juices than necessary. Always use tongs or a spatula to handle meat. Piercing meat with a fork allows juices to escape, making the meat less moist.




Tips for cooking a great beef steak

Cook the steak on medium to high heat to seal in the juices. Try brushing butter, or for the health conscience, olive oil on the steak before cooking, combine this with your prefered spices. Melt some butter in a bowl and add garlic salt, onion salt, and worcestershire sauce, then brush this on before grilling and brush on again after flipping the steaks. Use tongs or a spatula, do not pierce the meat while cooking.

Only flip the steaks one time, half the cooking time one side and half on the other. This will preserve those tasty juices. Let the steak rest a few minutes, this is vitally important. If you do this with a good grade ribeye steak you will have a small amount of juice on your plate and the steak will be so moist the juice will follow your knife as you cut it.

BBQ Food Cooking Tips

To get the best flavour and enjoyment from your barbecued food we have prepared a guide to show you how to hone your BBQ cooking skills with our barbecue food cooking tips.



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