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Beef Grilling Recipes

 

Marinated Sirloin Steak

  • 2 pounds sirloin steak (about 1 inch thick)
  • 1 ½ 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 re-sealable plastic bag. Combine remaining ingredients; pour over the meat. Seal and refrigerate overnight. Remove meat; discard marinade. Grill 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.
Use smoking cherry flavored wood chips as a flavor enhancer.

Cola Burgers

  • 1 egg
  • 1 cup cola, (not diet) divided
  • 1 cup crushed saltines (about 15)
  • 6 tablespoons French Salad Dressing, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 ½ pounds ground beef
  • 6 hamburger buns split

In a bowl combine the egg, ¼ cup cola, cracker 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 chips as a flavor enhancer.

Smokin’ Honey Ribs

(you need a relaxing afternoon to do this one, but it is well worth your time)

  • 2 slabs baby back ribs
  • favorite pork spice
  • favorite barbecue sauce
  • 1 cup honey

Apply spice to ribs. Soak plank 1 hour in water. Preheat barbecue to 300ºF. Place slabs on plank. Place plank on grill opposite the heat source. Close the lid. Cook for 1 ½ hours turning once. (check plank periodically to make sure it is smoking, not burning – you may need to spray plank with water to cool it down.) Remove ribs from plank and wrap in foil (discard plank). Put ribs (in foil) back on grill for 1 hour. Remove from foil and apply barbecue sauce and honey mix. Continue cooking and turning every 5 minutes for 30 minutes or until done.

Enjoy the most tender, delicious ribs you have ever eaten!

Barbecued Beef Brisket

  • 1 three pound beef brisket
  • Marinade:
  • ½ cup water
  • ½ cup barbecue sauce
  • 1 small onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon vinegar
  • 1 tablespoon cooking oil
  • 3 cloves garlic, minced
  • ½ teaspoon pepper

Place meat in a plastic bag. For marinade, in a small bowl combine all ingredients and pour over meat; seal bag. Marinate meat in the refrigerator for 6 – 24 hours, turning occasionally.

Place meat on a rack in a roasting pan. Place on gas grill; use the indirect method for cooking. Smoke for 2 ½ - 3 hours or until meat is tender.

Use hickory or mesquite as a flavor enhancer.

 

Teriyaki Shish Kabobs

  • 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 – 3 small zucchini, cut into 1 inch chunks
  • 1 pound whole fresh medium mushrooms
  • 1 pound pearl onions, peeled
  • 1 green or sweet red pepper, cut into 1 inch pieces

Combine first five ingredients, toss with beef. Cover and refrigerate overnight. Drain beef. 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. Use cherry or apple chips as a flavor enhancer or cook on a cherry or maple grilling plank.

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