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Barbequed Beef Short Ribs

Ingredients: 6 Pound(s) Beef chuck ribs 1 Cup(s) Water 3/4 Cup(s) Soy sauce 2/3 Cup(s) Dry sherry 1/2 Cup(s) Packed dark brown sugar 6 Cloves garlic, minced 1 Tablespoon(s) Ground red pepper 1 Tablespoon(s) Fresh grated ginger 2 Teaspoon(s) Chinese five spice powder Directions: Trim excess fat from ribs. In large roasting pan, arrange ribs in single layer. For marinade, in medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat, cool slightly. Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once. Cover roasting pan with foil. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid, reserve marinade. Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling.
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Grilled beef tenderloin with potato hobo packs Special equipment: 12-inch-wide heavy-duty aluminum foil; a 22 1/2-inch kettle grill with a hinged top rack (if using charcoal); a large chimney starter (if using charcoal); long metal tongs; a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan Sunday's beef pie Boil, drain and mash potatoes. Add butter, cream, milk, salt and pepper. Set aside. In skillet, brown ground round in bacon drippings. Add remaining ingredients except cheese and cook for 15 minutes or until mixture thickens. Line pie crust w Bbq ribs Generously coat your ribs on both sides with the rib rub (Emiril's is good). Then wrap them in Foil double layered. Place on grill direct heat medium. Cook for 60 minutes turning once. 30 Minutes each side Remove from foil and coat with BBQ sauce pla Roasted eggplant stuffed with beef Preheat the oven to 400 F. Pierce the eggplant in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes or just until tender. When cool enough to handle, halve lengthwise and scoop out the pulp, leaving a 1/2 to 3/4 inch Beef chow mein #1 brown beef in skillet, drain #2 add broth, soy sauce, ginger, celery, bean sprouts, water chestnuts, mushrooms. #3 cover simmer 15 minutes #4 combine water and cornstarch, till smooth #5 stir cornstarch mixture into beef mixture. Cook unitl mixture boi Skillet beef and vegetables 1. Brown meat and onion in 1 tablespoon of oil in large skillet. 2. Stir in wine; bring to a boil. Simmer, uncovered, over medium heat, until liquid is gone, about 7 minutes. 3. Add tomatoes; reduce heat; cover and cook 10 minutes or until meat is 30-min: beef fajitas In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened. Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minu Hutchinson beef tongue with raisin sauce DIRECTIONS FOR BEEF TONGUE: 1. Place all ingredients into a kettle; add just enough boiling water to cover tongue. 2. Cover and simmer about 3 hours, or until tongue is tender. 3. Drain; reserve stock. 4. Remove skin and roots from tongue. 5. Serve with R Garlic beef stir fry marinade and sauce Trim steak of fat, slice diagonally across grain into thin strips. Marinade in sherry, soy sauce, garlic, red pepper, onion and ginger. In separate bowl, mix 1/2 c. water and cornstarch In a large fry pan or wok, heat 1-2 tablespoon olive oil. Remove beef Beef & fruit kabobs ** Partailly freeze beef to firm; slice into 1/8" thick strips. Combine yogurt, lemon juice, curry and red pepper. Place beef strips and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, tur 4-hour beef stew Mix all ingredients, except potatoes , and place in casserole. Cover top with raw potatoes. Cover and bake at 250 F. for 4 hrs. Beef & corn pie Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and s Honey beef stir-fry MARINADE: 1 tbsp Chinese Rice Wine or dry sherry 2 tsp oyster sauce 1/2 tsp sugar 1 tsp cornstarch SAUCE: 1/2 cup water 3 tbsp liquid honey 1 1/2 tsp black rice vinegar 1 tsp cornstarc h mixed with 4 tsp water OTHER: 1 small red pepper 10 snow peas 1 cup Roast beef 1. Cut off any excess fat from the piece of meat. Make sure it is medium quality meat (not riddled with fat viens). Pat with damp paper towl to clean. 2. Put in crock pot and pour soup package over beef. Pour 1/2 cup water over beef, but do not pour all Ab's baby back ribs Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Ref Clayton's baby back ribs *Place ribs on foil. Season each rack with Lawry's Seasoning Salt, garlic powder and liquid smoke. *Wrap all Baby back ribs wrap in foil. Cover completely Bake for 2-3 hours in an oven at 275-300 degrees. Grill: Take ribs out of foil. Place ribs on g Barbequed pork strips In a shallow bowl mix in mesquite seasoning with rice krispies. Set aside. In a small bowl mix bbq sauce and apple juice. Set aside. Place flour in another shallow bowl. Set aside. Trim fat off chops and cut into 2 to 3" long strips. Coat pork with f Granite brewery's beer and beef stew This recipe was reduced from the original which was intended for about 100 people, and called for 15 pounds of potatoes, 5 gallons of water and other ingredients in the same grandiose proportions. The above combination may be varied at will; just Barbecued beef Combine ingredients in slow cooker, cover. Cook on low for 4 to 6 hours, depending on how well done you want meat. Remove bay leaf before serving. Serve by itself or on rolls. To save time, use meat that has been cut up for stir fry. If you're cutti Red wine marinade for beef In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours.