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Barbecue
Beef Recipes
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Favourites
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| 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 |
| BBQ Bourbon Tri-Tip |
| Chunky BBQ Beef Kabobs |
| Beef Tenderloin With Red Wine
& Pistachios |
| Spicy Grilled Beef Tenderloin |
| Entrecote Bercy (BBQ'ed Beef
Steak) |
| Beef Blade Steaks With Spicy
Orange |
| Fillet Beef With Mushroom Sauce |
| BBQ Flank Steak |
| Flank Steak With Chimichurri
Sauce |
| Flank Steak With Pecans and
Black Beans |
| Flank Steak With Summer
Vegetables |
| Sweet and Spicy Marinated Beef
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| Grilled Salisbury Steak In
Belmont Sauce |
| Sesame Seeded BBQ Steak Strips
With Vegetables |
| BBQ Sirloin Steak &
Potatoes |
| Spicy Marinated BBQ Skirt Steak |
| South Of The Border BBQ Steak |
| Steaks & Tomatoes With
Mediterranean Baste |
| Juicy Grilled Steaks and Torch
Bananas |
| Barbecue Steaks with Garlic
Crumb Coating |
| Tournedos Of Beef With
Mushrooms |
| Carolina BBQ Beef Roast |
| Spiced Barbecue Beef Brisket |
| Barbecued Beef Fillet with Horseradish Citrus Sauce |
| Barbecued Beef with Garlic and Anchovy Dressing |
| Texas Style BBQ Beef Brisket |
| Pulled Barbecue Beef Sandwiches |
| Barbecue Beef Bundles |
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| Burgers |
| American
Cheese Burgers |
| Classic
Bacon Cheeseburger |
| Steak and Ale Barbecue Beef |
| Bonanza
Burgers |
| Down Home Grilled Hamburgers |
| Billy's BBQ Hamburger Bonanza |
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| Ribs |
| Beef Ribs with Cabernet Sauce |
| Beef Short Ribs with Zesty Sauce |
| Texas Barbecue Beef Ribs | |
| Glazed Deep Country Barbecue Ribs | |
| Barbecue Rhubarb Mopped Beef Short Ribs | |
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| Southwest Style Barbecue Kabobs | |
| Barbecued Mustard Beef Sirloin | |
| New York Hickory Smoked Strip Steak | |
| Doc's Grilled BBQ Beef Brisket | |
| Barbecued Beef Short Ribs Kansas City-Style | |
| Low and Slow BBQ Beef Sandwiches | |
| Sizzling Barbecue Beef Steak | |
| Thai Barbecue Beef Grill with Vidala Onions | |
| Hot Jalapeno Beef Burger | |
| HiTop Pulled Barbecue Beef | |
| BBQ Beef and Chilli Tacos | |
| Beer and Garlic BBQ Beef Ribs | |
| BBQ Beef and Provolone Sandwich | |
| Divine Barbecue Beef Ribs | |
| Barbecue Beef Short Ribs with Pitmasters Sauce | |
| Devilled BBQ Grilled Beef Short Ribs | |
| Classic BBQ Beef Sandwiches | |
| Swiss Tony's Barbecue Steak | |
| Big Boys Barbecue Steak Burritos | |
| Barbecue Hamburgers with Herbs and Sour Cream | |
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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. |
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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.
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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. |
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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. |
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