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barbecue beef
at recipeseasy.com
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Barbecue Beef Ribs
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Yield: 18 servings
2 cn Baked beans -; (55-oz ea)
1/2 c Dark brown sugar -; (firmly
-packed)
1/2 c Molasses
3 tb Rib Seasoning
3/4 c Barbecue Sauce
1 ts Liquid smoke
=== RIB SEASONING ===
1 c Sugar
1/2 c Salt
2 tb Paprika
2 tb Red pepper
1 tb Ground cumin
1 tb Ground celery
=== BARBECUE SAUCE ===
1 c Sugar
1/4 c Salt
2 tb Celery seed
2 tb Ground cumin
2 tb Ground red pepper
2 tb Garlic powder
1 tb Chili powder
2 qt Ketchup
2 c Apple vinegar
1 1/2 ts Liquid smoke
1 ts Lemon juice
To make the Rib Seasoning: In a medium bowl, mix together all
ingredients. Store in a tightly sealed jar. (Makes about 2 cups)
To make the Barbecue Sauce: In a small bowl, mix together sugar, salt,
celery seed, cumin, red pepper, garlic powder, and chili powder. Set
aside. In a large bowl, combine ketchup, vinegar, liquid smoke, and
lemon juice. Add dry ingredients, and mix well. Serve warm or at room
temperature. Sauce can be stored in an airtight container in
refrigerator for 2 to 3 weeks or in freezer for up to 6 months.
(Makes about 3 quarts)
In a cast-iron pot, combine beans, brown sugar, molasses, 3
tablespoons rib seasoning, 3/4 cup barbecue sauce, and liquid smoke.
Cook on the grill, stirring occasionally, until hardened "crust"
forms on top of beans (approximately 20 minutes).
Serves 18 to 20.
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Barbecue Beef Sticks
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Yield: 1 servings
4 lb Beef short ribs
2 Minced garlic cloves
Sea salt and pepper to taste
2 Minced strips bacon
1/4 c Chopped yellow onion
1 ts Red pepper flakes
2 tb Rice wine vinegar
2 tb Brown sugar
1 tb Worcestershire sauce
1/4 c Orange juice
1 15 oz. can tomato sauce
Directions: Rinse and pat dry the ribs. Rub the garlic, salt and
pepper onto the ribs and let stand for 30 minutes. To make the sauce,
in a saucepan, brown the bacon and onions together over medium heat.
Add the pepper flakes and saut? for 1 minute. Add the vinegar, brown
sugar, worcestershire sauce, orange juice and tomato sauce. Bring
mixture to a boil, reduce the heat and allow to simmer for 15
minutes, stirring often. Coat the ribs with the sauce and place in a
shallow roasting pan. Cover with foil and bake at 350 degrees for 45
minutes. For a smoky flavor, finish ribs on the barbecue by grilling
them just 2-3 minutes, per side, before serving.
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Chunky Barbecue Beef
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Yield: 12 Muffins
1 c Whole wheat flour
1 c Oat bran
2 ts Baking powder
1/2 ts Allspice
2 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Ginger
1 ts Arrowroot
1/4 c Liquid sweetener
1/2 c Unsweetened applesauce
2 ea Tart apples, peeled & diced
1/2 c Water
1/2 ts Vanilla extract
Preheat the oven 400F.
Mix the dry ingredients and wet ingredients separately. Combine them
and mix thoroughly. Spoon into nonstick muffin tins and bake for
about 25 mins, until golden brown on top. "The McDougall Plan" by
John McDougall
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ACHIOTE MARINADE & BARBECUE SAUCE FOR BEEF
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Yield: 8 Pickles
4 oz White turnips
1 ts Salt
1 ea Dried red pepper
1 ea 1" square kombu, washed
1/4 c Rice vinegar -=OR=- 1/4 c
-- white vinegar
4 ts Sugar
Soy sauce
Starting a day ahead, peel the turnips &, one at a time, slice them
in the following fashion: Make thin slices down to within 1/8" of the
base, move the turnip a half turn clockwise & make similar slices
intersecting the first ones. Now cut each turnip into quarters. In a
mixing bowl, stir the salt into 1/4 c cold water. Add the turnips.
Soak in the refrigerator for 24 hours. The following day, cover the
dried red pepper with cold water & soak at room temperature for about
1 hour, or until soft. Cut off the top of the pepper, remove &
discard the seeds, slice the pepper crosswise into very thin rings.
Wrap the piece of kombu in a damp towel and let it rest for about an
hour, or until it is soft and pliable. Cut into strips 1" by 1/8"
wide. Drain the turnips & squeeze them firmly until dry. Combine the
vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2
to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and
kombu, & stir again. Cover tightly with a jar cover or plastic wrap,
& refrigerate for at least 12 hours before serving. Will keep for 3
or 4 days.
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ACHIOTE MARINADE & BARBECUE SAUCE FOR BEEF
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Yield: 2 Servings
Stephen Ceideburg
--MARINADE-----
1 c Red wine vinegar
1/4 c Water
2 ts Ground cumin
3 Garlic cloves, minced
2 ts Achiote paste
1 ts Crushed red pepper
Salt and black pepper, to
-taste
1/4 c Olive oil
---SAUCE------
1 Dried pasilla chile
1 c Boiling water
2 tb Achiote paste
1 tb Olive oil
3/4 c Of the marinade
Marinade: Combine marinade ingredients.
Makes enough for 2 pounds of beef.
To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef
sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8
hours or overnight. Drain meat, reserving 3/4 cup of the marinade.
Thread meat on bamboo skewers.
Sauce: Remove and discard seeds from pasilla chile. Coarsely chop
chile and cover with boiling water. Soak for 20 to 30 minutes. Drain,
and put in a food processor with achiote paste and olive oil. Puree.
Add the 3/4 cup marinade and blend until smooth.
To use: Brush on skewers of meat. Broil or grill until meat is done,
about 5 minutes, basting with marinade several times. Brush again
before serving.
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KOREAN BEEF BARBECUE
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Yield: 4 Servings
1 ea Flank steak (tenderize twice
1/3 c Soy sauce
1/3 c Sugar
1/4 ts Grated ginger
1 ds Salt, pepper, garlic
1/3 c Flour
3 ea Green onions, finely chopped
2 ea Eggs
1 ea Vegetable oil
Slice meat diagonally into 3 or 4 pieces. Combine soy
sauce, sugar, ginger, salt, pepper and garlic.
Marinate steak pieces in this for at least 20 minutes.
Pat both sides of each piece in flour. Add onions to
beaten eggs and dip floured meat pieces into this
mixture. Fry in about 1 1/2 inches of vegetable oil.
Slice diagonally into 1/2-inch strips and top with
chopped green onions if desired. May be served hot
immediately or refrigerated and served cold later.
Serves 4.
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BARBECUE BEEF CUPS
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Yield: 6 Servings
3 ts Canola oil
2 cn Pinto beans, rinsed &
-- drained
3 md Onions, 2 chopped, 1 sliced
2 lg Green bell peppers, diced
4 ea Garlic cloves, minced
3 tb Prepared mustard
2 tb Chili powder
1 1/2 ts Salt
8 oz Tomato sauce
1/4 c Chili sauce
1/2 c Cider vinegar
1/4 c Brown sugar
1/2 ts Hot sauce
2 c Vegetable broth
Preheat oven to 350F.
Heat 2 ts of oil in skillet. Saute chopped onion, garlic and green
peppers until onions are lightly browned, about 10 mins.
Add all the other ingredients except sliced onions.
Pour mixture into lightly oiled roasting pan using the remaining 1 ts
of oil.
Arrange sliced onions on top. Bake for 1 hour uncovered. The beans
should look nice and brown.
Susan Powter, "Food"
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BARBECUE BEEF RIBS
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Yield: 5 Servings
1 lb extra lean ground beef
1 TB onion -- minced
1 cn biscuits, canned
1/2 c barbecue sauce
2 TB brown sugar
3/4 c cheddar cheese, shredded
Brown hamburger; add sauce, onion and brown sugar. Simmer. In greased
muffin tin, put 1 biscuit in each cup and shape into a cup. Spoon
hamburger mixture into cups. Sprinkle cheddar cheese over. Bake at
400 degrees for 10 to 12 minutes.
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BARBECUE BEEF SANDWICH
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Yield: 4 Servings
5 lb Beef short ribs
3 c Black Jack BBQ Sauce
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as
to coat both sides; pierce meat with a large fork. Marinate 8 hrs.
turning once. Remove ribs from marinade and brush off excess sauce to
avoid burning Broil or cook over coals for 10 mins. Brush with
marinade and cook 4-5 mins. more. Heat remaining sauce and serve with
ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1
1/2 hours, if desired.)
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BARBECUE BEEF SANDWICHES
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Yield: 2 Servings
1/2 lb Regular ground beef
1/3 c Tomato puree
1/4 c Onion, chopped
2 tb Vinegar
2 ts Sugar
1/4 ts Dry mustard
1 ds Pepper
2 Hamburger rolls
2 sandwiches 406 calories per sandwich
1. Cook beef until lightly browned. Drain fat.
2. Mix in remaining ingredients except hamburger rolls.
3. Cover and cook over low heat for 20 minutes to blend flavors. Stir
occasionally.
4. Spoon mixture onto bottom halves of rolls (about 1/2 cup per
sandwich). Cover with top halves.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
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