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Beef Recipes

Teriyaki Shish Kabobs

Cola Burgers

½ cup ketchup
1 cup sugar
1 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
2 pounds boneless beef sirloin steak (1 ½ inches thick), cut into 1 ½ inch cubes
fresh or canned pineapple chunks
2 to 3 small zucchini, cut into 1 inch chucks
1 pound whole fresh mushrooms (medium size works best)
1 pound pearl onions, peeled
1 large green or sweet red pepper, cut into 1 inch pieces

Combine first five ingredients; toss with beef. Cover and refrigerate overnight. Drain beef, reserving marinade. Thread meat, pineapple and vegetables alternately on long skewers. Grill over hot heat for 15 -20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender. Simmer the marinade in a small saucepan over low heat for 15 minutes. Remove meat and vegetables form skewers; serve with marinade. Yield 6-8 servings. Use cherry wood as flavor enhancer.

1 egg
1 cup cola, (diet cola is not recommended  for this recipe) divided
1 cup crushed saltines (about 15)
6 tablespoons French salad dressing, divided
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1½ pounds ground beef
6 hamburger buns split

In a bowl combine the egg, ¼ cup cola, crackers crumbs, 2 tablespoons salad dressing, Parmesan cheese and salt. Add beef and mix well. Shape into six ¾ inch –thick patties (the mixture will be moist). In a bowl, combine the remaining cola and salad dressing; set aside. Grill the patties, uncovered, over medium-hot heat for 3 minutes on each side. Brush with cola mixture. Grill 8-10 minutes longer or until juices run clear, basting and turning occasionally. Serve on buns.

Yield: 6 servings

The unusual combination of cola and French dressing added to the ground beef gives it a fabulous flavor. Use cherry or maple wood as flavor enhancer.

Marinated Sirloin Steak

Marinated Rib Eyes

2 to 2-1/2 pounds sirloin steak (about 1 inch thick)
1-1/2 cups water
1 cup soy sauce
1 cup Worcestershire sauce
1 medium onion, chopped
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon Italian seasoning
1 teaspoon pepper

Place steak in a large heavy duty resealable plastic bag. Combine remaining ingredients; pour over the meat. Seal and refrigerate overnight. Remove meat; discard marinade. Grill, uncovered, over medium heat until meat is cooked as desired, about 6-7 minutes per side for rare, 8-10 minutes per side for medium or 11-13 minutes for well-done. Yield 6 servings

This delicious versatile meat makes a special holiday main dish or a super camping supper. Use cherry wood as flavor enhancer.

1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons red wine vinegar
2 tablespoon olive oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 garlic clove, minced
1 teaspoon paprika
1 teaspoon coarsely ground pepper
2 beef rib eye steaks (about 1 inch thick and 12 ounces each)

In a bowl, combine the first nine ingredients. Remove ½ cup marinade and refrigerate. Pierce steaks several times on both sides with a fork; place in a plastic bag. Pour remaining marinade over steaks; turn to coat. Seal bag and refrigerate overnight. Remove steaks, discarding marinade. Grill uncovered over medium –hot heat for 4-8 minutes on each side or until meat is cooked as desired (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well done, 170 degrees). Warm reserved marinade and serve with steaks.

Yield: 2 servings.

Use Cherry wood as flavor enhancer.

Barbecued Chuck Roast

Barbecued Spareribs

1/3 cup cedar vinegar
1 cup ketchup
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon prepared mustard
1 teaspoon salt
teaspoon pepper
1 boneless chuck roast (2-1/2 to 3 pounds)
c up applesauce

In a large resealable plastic bag, combine the first nine ingredients; mix well. Add roast and turn to coat. Seal bag; refrigerate for at least 3 hours, turning occasionally. Remove roast. Pour marinade into a small saucepan; bring to boil. Reduce heat; Simmer for 15 minutes. Meanwhile, grill roast, covered, over indirect heat for 20 minutes, turning occasionally. Add applesauce to marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat is cooked as desired (for rare, a meat thermometer should read 140 degrees; medium 160 degrees; well-done, 170 degrees).
Yield 6-8 servings. Use Cherry wood as flavor enhancer.

1 tablespoon ground mustard
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
3 pounds pork spareribs
2/3 cup ketchup
1 cup water
1 cup chopped onion
1 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon dried oregano
1 teaspoon liquid smoke (optional)
1 teaspoon salt
1 teaspoon pepper

Combine the first four ingredients; rub over ribs. For sauce, combine the remaining ingredients; mix well and set aside. Grill ribs, covered, over direct heat and medium-low coals for 1 hour, turning occasionally. Add 10 briquettes to coals. Grill 20 minutes longer, basting both sides several times with sauce or until meat is tender.
Yield: 4 servings

Calgary Stampede Ribs

4 pounds pork back ribs, cut into serving size pieces
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons each salt and pepper, chili powder, and ground cumin
Barbecue Sauce
1 small onion finely chopped
2 tablespoon butter
1 cup ketchup
1 cup brown sugar
3 tablespoon lemon juice
3 tablespoon Worcestershire sauce
2 tablespoon vinegar
1-1/2 teaspoon ground mustard

Rub ribs with garlic; place in shallow roasting pan. Cover and bake at 350 degrees for 2 hours. Cool slightly. Combine the seasoning and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a sauce pan, sauté onion in butter until tender. Stir in the remaining ingredients. Bring to boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside ¾ cup. Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield 4 servings.

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