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Recipes from The British Barbeque Pit

By Monica Reynolds,2014-04-09 23:13
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Recipes from The British Barbeque Pit

Recipes from The British Barbeque Pit

Buster has placed a total of 88 recipes in this file

    "LITTLE CHIEF" BEEF AND GAME JERKY ................................................................................ 6 4TH OF JULY STEER ........................................................................................................................ 6 A JERKY RECIPE .............................................................................................................................. 7 AGING BEEF I .................................................................................................................................... 8 AGING BEEF II ................................................................................................................................... 8 BARBECUED BEEF ROLL ................................................................................................................ 9 BARBECUED BRISKET OF BEEF ................................................................................................. 10 BARBECUED STEAKS .................................................................................................................... 10 BARBEQUE-SPICED GRILLED TENDERLOIN STEAKS .......................................................... 11 BBQ FLANK STEAK ........................................................................................................................ 11 BEEF BRISKET FROM KIP ............................................................................................................ 12 BEEF BRISKET ON KETTLE ......................................................................................................... 13 BEEF JERKY - 1 ............................................................................................................................... 14 BEEF JERKY - RICHARD THEAD ................................................................................................ 14 BEEF JERKY - STEVE HERRICK ................................................................................................. 15 BEEF JERKY - TIMPSON ............................................................................................................... 16 BEEF JERKY (MY FAVORITE) ..................................................................................................... 16 BELLY'S BRISKET .......................................................................................................................... 17 BELLY'S BRISKET MARINADE .................................................................................................... 17 BLACK ANGUS BURGER WITH CHEESE AND GRILLED GREEN CHILIES ....................... 18 BLACK VELVET BEEF ROAST ..................................................................................................... 18 BURNT ENDS .................................................................................................................................... 19 CAPTAIN'S TABLE BBQ'D ROAST ............................................................................................... 19 CHILI BARBECUED BEEF ............................................................................................................. 20 DAN'S SMOKEHOUSE JERKY - THE BEST PT 1 ....................................................................... 21 DAN'S SMOKEHOUSE JERKY - THE BEST PT 2 ....................................................................... 23

    DOLORES SPOONMORE'S HAMBURGERS ............................................................................... 24 DON MARTIN'S SMOKED BRISKET ............................................................................................ 25 DRY CURE SOUTHWEST JERKY ................................................................................................. 26 DWIGHT'S SMOKED BRISKET ..................................................................................................... 26 EASY BARBECUED BEEF .............................................................................................................. 27 EMERIL'S SMOKED BEEF BRISKET ........................................................................................... 28 FIESTA RIB EYE STEAKS .............................................................................................................. 28 FILET MIGNON WITH PASILLA CHILE BBQ SAUCE.............................................................. 29 GRILLED BEEF TENDERLOIN WITH WESTERN BBQ SAUCE (GR) ..................................... 29 JACK DANIEL'S GRILLED CHUCK ROAST FROM BOB HOGAN.......................................... 30 JIM TARANTINO'S BASIC BEEF MARINADE ............................................................................ 31 KARL'S # 1 STEAK RUB ................................................................................................................. 31 KEN HAYCOOK'S AWARD WINNING CHILI - AKA GARDEN FRESH CHILI ..................... 32 KEN'S SPICY TEXAS BRISKET RUB ............................................................................................ 33 KENT'S KILLER BRISKET............................................................................................................. 33 KOREAN BARBECUED BEEF ........................................................................................................ 34 KOREAN GRILLED BEEF .............................................................................................................. 35 LYNN'S BEEF JERKY...................................................................................................................... 35 M. L. MCLEMORE'S LONE STAR BASTE ................................................................................... 36 MARINADE FOR CHARCOALED ROAST ................................................................................... 38 MARINATED BEEF JERKY ........................................................................................................... 38 MARINATED HICKORY-SMOKED CHUCK ROAST ................................................................. 39 NEVER-FAIL BEEF BRISKET (SMOKE THEN INTO OVEN) ................................................... 40 NEW MEXICO BBQ BEEF RIBS .................................................................................................... 42 OLD BUFFALO BREATH CHILI (1985) ........................................................................................ 42 PEPPERED RIB EYE STEAKS........................................................................................................ 44 PRIME PLUS SHORT RIBS ............................................................................................................. 44

    RANCHERUS BARBECUED TRI-TIP ............................................................................................ 45 RED'S BARBECUED BRISKET ...................................................................................................... 46 RED'S SOUTH TEXAS FAJITAS .................................................................................................... 47 RIB EYE EXPRESS BARBEQUED HAMBURGERS .................................................................... 48 ROD'S STEAK MARINADE ............................................................................................................ 49 RON'S BEEF JERKY ........................................................................................................................ 50 SANTA FE BEEF KABOBS .............................................................................................................. 50 SANTA MARIA BARBECUED TRI-TIP......................................................................................... 51 SIMPLE BEEF BRISKET ................................................................................................................. 51 SIMPLE PEPPER STEAK ................................................................................................................ 52 SMOKED BEEF BRISKET .............................................................................................................. 53 SMOKED HAMBURGER SALAMI - THREE VERSIONS ........................................................... 53 SMOKED PRIME RIB ...................................................................................................................... 54 SMOKED PRIME STANDING RIB ROAST .................................................................................. 55 SMOKED SHORT RIBS ................................................................................................................... 55 SMOKEHOUSE JERKY ................................................................................................................... 56 SPICY BARBEQUED STEAK .......................................................................................................... 58 SPICY BEEF SATAY ........................................................................................................................ 59 SPICY PEPPERED STEAKS ............................................................................................................ 59 STEAK SHAKE ................................................................................................................................. 60 STEAK TERIYAKI ........................................................................................................................... 60 STEPHAN PYLES'S TEXAS RIB EYE STEAK AND ONION RINGS ......................................... 61 STEPHAN PYLES'S TEXAS RIB EYE STEAK W/ RED CHILE ONION RING ........................ 62 STEVE'S HOT! JERKY .................................................................................................................... 64 TEQUILA GRILLED BEEF STEAKS ............................................................................................. 65 TERIYAKI BEEF JERKY ................................................................................................................ 65 TEXAS "2-SLOW-IN-THE-ROAD" STEAKS ................................................................................ 66

    TEXAS BARBECUE SHOW - BARBECUE BRISKET .................................................................. 67 TEXAS BARBEQUED BEEF BRISKET ......................................................................................... 67 TEXAS BBQ BRISKET ..................................................................................................................... 68 TEXAS CHARCOALED STEAKS ................................................................................................... 69 THE DR PEPPER MARINADE (BRISKET) ................................................................................... 69 THEADA'S BEEF JERKY ................................................................................................................ 70 TOP SIRLOIN STEAK TERIYAKI ................................................................................................. 70 WINED TERIYAKI STRIPS ............................................................................................................ 71

The recipes:

    "Little Chief" Beef And Game Jerky

Recipe By :

    Serving Size : 1 Preparation Time :

    Categories : None

INGREDIENTS

    ; 1/3 cup sugar

    ; ? cup salt

    ; 2 cups soy sauce

    ; 1 cup water

    ; 1 cup red wine

    ; ? teaspoon onion powder

    ; ? teaspoon garlic powder

    ; ? teaspoon pepper

    ; ? teaspoon Tabasco sauce

Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices

    nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the

    cool marinade and leave overnight, or for no less than 8 hours.

Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16

    hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.

Credit: Luhr-Jensen

    Posted to the BBQ List by Carey Starzinger on Jul 03, 1996.

Preparation Time: 0:00

4th Of July Steer

Recipe By :

    Serving Size : 1 Preparation Time :

    Categories : None

INGREDIENTS

     MARINADE

    ; 1 Walla Walla sweet onion

    ; 7 tablespoons garlic -- minced, saut‚ed in olive oi

    ; 1 cup Leggs hot link sausage seasoning

    ; 5 cups olive oil

    ; 2 cups soy sauce

    ; ? cup balsamic vinegar

    ; 1 tablespoon cayenne

    ; 2 20 oz can dole pineapple chunks

    ; 2 teaspoons oregano

    ; 1 tablespoon sweet basil

    ; 1 cup apple cider vinegar

    ; 2 tablespoons ground rosemary

     MOP

    ; 6 beef bouillon cubes

    ; 2 cups water

    ; 1 pound butter

    ; 3 tablespoons minced garlic

    ; 1 cup Worcestershire sauce

    ; 2 tablespoons habanero hot sauce

    ; 1 teaspoon chile sesame oil

    ; 1 tablespoon sweet basil

    We started with a 750 lb. steer. We let him age in the cooler for 12 days. We had him cut up all into rolled roasts between 10 and 15 lbs. and all deboned. I would guesstamate we got 160 lbs. of roasts. I took around 100 lbs. of the roasts for our 4th of July party at our VFW club and did the following: Marinated for 36 hours. Then I cooked these roasts on my rotisserie at 250F for 12 hours using hickory for smoke. The last 45 minutes I put a glaze of C.J's gourmet barbecue sauce which is fairly sweet so added a little cayenne. This was excellent beef. Totally moist and totally devoured. We had this after we had a golf tournament on 4 wheelers using a tennis ball for the golf ball in cow pasture. Made a nine hole course with water hazards and the works. Had dogs get them out of the water, were they wore out. Lots of fun and had a great fireworks show to top it off, great 4th.

    Posted to the BBQ List on July 7, 1998 by Don Havranek <phl3871@montana.com>

Preparation Time: 0:00

A Jerky Recipe

Recipe By :

    Serving Size : 1 Preparation Time :

    Categories : None

INGREDIENTS

    ; ? cup dark soy sauce

    ; 2 tablespoons Worcestershire sauce

    ; 1 teaspoon MSG

    ; ? teaspoon onion powder

    ; ? teaspoon garlic powder

    ; ? teaspoon ginger powder

    ; ? teaspoon Chinese 5 spice

    Lightly freeze the meat to help in slicing Slice into about 1/2 inch or less strips ,across the grain, with the grain for chewier jerky, and marinate over night I start them in the smoker on a rack for 2 to 3 hours then finish in a dehydrator. Could do the whole process on the smoker if you keep the temp low enough . That's it , it never lasts long enough around here to worry about storing it . Thanks again for all the response.

Posted to the BBQ List by Bill <wcm@nc5.infi.net> on Oct 08, 1998.

Preparation Time: 0:00

Aging Beef I

Recipe By :

    Serving Size : 1 Preparation Time :

    Categories : None

INGREDIENTS

     SEE DIRECTIONS

    Buy a whole Sub-Primal rib eye or strip loin when they are on sale (I think these things weigh 10 - 20 pounds, so take your piggy-bank to the store with you :-)). You probably won't find Prime, but make sure you get no less than Choice.

    Take it out of the plastic wrap that it comes in and rinse it off with cold water. Let it drain and pat dry with paper towels.

    Wrap the meat in a large plain white cotton dish towel and put it on the bottom shelf of the refrigerator. The bottom shelf is the coldest place in the refrigerator and is out of the way. It might be a good idea to check the temperature with a freezer thermometer to be sure it is not too far outside the 34 - 38 F range. Adjust the refrigerator temperature if necessary. This could be a very expensive mistake if the refrigerator is too warm :-).

    The next day, change the towel. The first towel will be soiled by the moisture that has seeped from the meat. Continue to change towels as needed, from 10 days to 2 weeks. Now you can start to enjoy good steaks.

    Cut steaks as needed from each end. Rewrap the unused portion and continue to replace the towels while the remainder ages.

    If you have not finished the entire piece after aging for 21 days, remove the remainder from the refrigerator and cut into individual steaks. Wrap each one in heavy-duty plastic freezer wrap and freeze. They will keep for months in the freezer.

    To clean the soiled cotton towels for re-use, soak them in cold water overnight. Next, soak them in cold salt water for 2 - 3 hours to remove any blood stains. Then launder as usual.

Preparation Time: 0:00

Aging Beef Ii

Recipe By :

    Serving Size : 1 Preparation Time :

    Categories : None

INGREDIENTS

     SEE DIRECTIONS

The general principles of aging are:

    1) Temperature: Warmer ages faster with more mold growth and trimming but more flavor. Carcass needs to be chilled as soon after slaughter as possible. Over 38F. meat can get slick and off flavors then spoils. Commercially, meat is aged close to 33 for 10 days and has no aged flavor.

    2) Humidity: Higher humidity encourages mold growth which enhances flavor to a point and increases trim losses.

    3) Carcass Quality: The higher the quality (fatter, more marbling, not too old - preferably 2 years) the better beef ages and the better the flavor and the longer it should be aged. Lean breeds (dairy crosses, etc.) and grass fed animals should only be aged 2 to 3 weeks. Prime hindquarters can easily go for 4 to 6 weeks (This is truly "melt in your mouth" meat and is pure ecstasy!). Breeding is of lesser importance as long as there is a sufficient standard beef breeding (Hereford, Angus, Shorthorn, Devon, etc.) to have the quality.

    4) Time. Depends upon temperature and quality. Ten days minimum, 6 weeks maximum. Forequarters don't age as well as hinds and should come out about a week earlier.

Preparation Time: 0:00

Barbecued Beef Roll

Recipe By :

    Serving Size : 6 Preparation Time :

    Categories : None

INGREDIENTS

    1 EACH FULL CUT ROUND STEAK

    ; ? cup catsup

    ; 1/3 cup chil sauce

    ; ? cup brown sugar

    ; ? cup wine vinegar

    ; 2 tablespoons steak sauce

    ; ? teaspoon cumin

    ; ? teaspoon chili powder

    ; 1 teaspoon meat tenderizer

    ; ? teaspoon salt

    ; ? teaspoon pepper

    ; ? cup shredded cheddar cheese

    ; ? cup whole kernal corn

    ; ? cup chopped green pepper

    ; ? cup chopped pitted ripe olives

    ; ? cup unbleached all-purpose flour

    ; 3 tablespoons cooking oil

    ; ? cup water

    ; ? cup shredded cheddar cheese

    ; 2 tablespoons sliced pitted ripe olives

    ; 3 each tomato roses

    ; 1 green pepper slices

     STEAK SHOUD BE CUT 1/2 TO 3/4-INCH THICK AND WEIGH APPROXIMATELY 2 TO 2 1/2 LBS.

Barbecued Brisket Of Beef

Recipe By :

    Serving Size : 6 Preparation Time :

    Categories : None

INGREDIENTS

    ; 1 cup White wine

    ; 3 cups apple cider

    ; ? cup honey

    ; 2 tablespoons Dijon mustard

    ; ? cup soy sauce

    ; 2 tablespoons brown sugar -- packed

    ; 1 tablespoon minced garlic

    ; 1 tablespoon minced fresh ginger root

    ; 1 tablespoon whole coriander

    ; 2 sp fresh thyme

    ; 1 brisket of beef -- (2- ? lb.)

    Combine wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.

Posted to the BBQ List by Carey Starzinger on May 09, 1996.

Preparation Time: 0:00

Barbecued Steaks

Recipe By :

    Serving Size : 6 Preparation Time :

    Categories : None

INGREDIENTS

    ; 3 pounds top round steak

    ; 2 tablespoons lemon juice

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