Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce – Making Sauces using Xanthan Gum.

Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce,how to grill sirloin steak,how to grill tenderloin steak,how to make a uick red wine sauce,how to make red wine sauce using xanthan gum,thick red wine sauce recipe,grilled sirloin recipes,grilled tenderloin recipes,making the perfect steak,how to grill steak in a pan


Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce - Making Sauces using Xanthan Gum.
Author: 
Recipe type: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In today's episode we're making a couple juicy grilled sirloin steaks smothered in fried Portabellini mushrooms and a super quick red wine sauce using xanthan gum.
Ingredients
For the Sauce
  • 250ml Dry red wine (good quality - bad wine = bad sauce)
  • Chicken stock or beef stock
  • 3.75ml Xanthan gum
For the Rest
  • 6 Portabellini / Porcini / brown mushrooms
  • 30g Butter
  • 2 Fronds fresh rosemary
  • 2 x 250g Sirloin / Tenderloin steaks, cut 30mm thick
  • Salt and cracked black pepper
Instructions
  1. Starting with the red wine sauce, crumble the stock cube into the red wine. Follow the stock manufacturers instructions to calculate the quantity of stock required for this amount of liquid.
  2. Add 3.75ml of xanthan gum to the wine mixture.
  3. Use your stick blender to combine this thoroughly. You can use a regular stand blender. You will end up with a thick red wine sauce within 60 seconds, and all that remains to be done is to heat the sauce in your microwave when required.
  4. Strip the leaves from 2 fronds or fresh rosemary and roughly chop the leaves, then measure out 30g of butter.
  5. You will need 2 juicy sirloin steaks cut to 1 and a quarter inches thick, or just over 30mm.
  6. Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure.
  7. Flip the steaks over and season the fat liberally with salt and cracked black pepper.
  8. Slice the mushrooms and put these aside.
  9. Heat a heavy pan over medium high heat, add the butter and drop the steaks into the pan fatty side down.
  10. Allow the fat to cook like this for 6 to 8 minutes until well browned, crispy and rendered.
  11. Remove the skewers and lift the steaks from the pan while you add half of the rosemary.
  12. Return the steaks to the pan, lying flat, and sprinkle the remaining rosemary over the top.
  13. Grill the steaks for 2 minutes per side for medium rare, or add 30 seconds per side for medium.
  14. Remove the steaks from the pan and transfer them to warm plate to rest.
  15. Add the sliced mushrooms to the pan and stir fry these for 2 to 3 minutes until tender and golden.
  16. In the meantime heat the red wine sauce in your microwave oven until nice and warm.
  17. Transfer the steaks to serving platters, top each with half of the mushrooms and a generous dose of the red wine sauce.
  18. Serve your masterpiece immediately with the accompaniments of your choice.

 

Grilled Sirloin Steak with Anchovy Blue Cheese Sauce – How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!

Grilled Sirloin Steak with Anchovy Blue Cheese Sauce - How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!,how to grill a steak,best grilled steak recipe,grilled steak video recipe,grilled steak recipe youtube,how to use xanthan gum,using xanthan gum to make sauces,anchovy and blue cheese sauce with xanthan gum,making gourmet steak at home,incredibly good steak at home,the best steak recipes,tendy tasty steak recipes


Grilled Sirloin Steak with Anchovy Blue Cheese Sauce - How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In our previous episode we looked at xanthan gum, and used it to make a simple vinaigrette and a thick anchovy and blue cheese dressing. Today we're doing a super-quick grilled steak topped with the anchovy blue cheese dressing, thinned with the vinaigrette.
Ingredients
  • 2 x 250g Prime sirloin steaks, cut 30mm thick
  • [url:1]100g Anchovy & blue cheese dressing (prepared in previous episode - click to see)
  • 25-50ml quick Vinaigrette (prepared in previous episode - click to see)[/url]
  • 15ml Butter
Instructions
  1. You need a couple of juicy sirloin steaks, cut to 1 and a quarter inch thick..... in metric that's about 30mm.
  2. Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure them.
  3. Flip the steaks over and season the fatty strips liberally with salt and cracked black pepper.
  4. Heat a heavy pan over medium high heat and add a tablespoon of butter.
  5. When the butter is sizzling, place the steaks fatty side down in the pan.
  6. Allow the steaks to cook like this for 6 to 8 minutes. This renders and crisps the fatty edge. The rendered fat mixes with butter resulting in an amazing flavor when the steak is separated and grilled.
  7. Once the fatty strip is crispy and well browned, remove the skewers and drop the steaks flat in the pan.
  8. Grill the steaks for 2 minutes per side for medium rare, or an extra 30 seconds per side for medium.
  9. In the meantime, thin the anchovy blue cheese dressing using some of the vinaigrette. Pop this in your microwave and heat it gently for about 60 seconds.
  10. Remove the steaks from the pan, allow them to rest for a couple of minutes, then serve topped with the sauce and accompaniments of your choice.
  11. And there it is, a super-quick, super-tender and super-tasty grilled sirloin with an amazing sauce. Stay tuned for our next episode where we're grilling a magnificent steak with Portabellini mushrooms and a super-quick red wine sauce using xanthan gum.

 

The Correct Way to Make Beef Kebabs – Succulent & Tender Beef Kebabs Every Time!!!

beef kebabs,how to make beef kebabs,best beef kebab recipe,the best way to make beef kebabs,the trick to making succulent tender beef kebabs,the correct way to make beef kebabs,tender and juicy beef kebabs,making beef kebabs at home,homemade beef kebabs,how to make beef kebabs video recipe,how to make beef kebabs youtube,beef kebabs recipe video,beef kebas recipe youtube


The Correct Way to Make Beef Kebabs - Succulent & Tender Beef Kebabs Every Time!!!
Author: 
Recipe type: Beef / Steak
 
Beef kebabs more often than not are tough and dry, and quite plainly unpleasant. In today's episode we're looking at a really simple trick that will give you awesomely succulent and tender beef kebabs every time. So we're going to rustle up a batch of the amazing beef wonders.
Ingredients
  • 1.8kg Rump steak, cut 1 inch thick
  • Seasoning of your choice
  • 60g Butter
  • 20 x 8 inch skewers
Instructions
  1. You need to start with a good cut of meat like rump, with a nice thick strip of fat on the edge. Here I have 2 very nice slabs each about 900g or 2 pounds, cut nd inch thick.
  2. You will notice the one side of each piece has a much thinner strip of fat. Cut this piece away, and cut it into 1 inch cubes.
  3. To bard the cubes of meat that don't border with fat we are going to borrow some of the fat from the thick layer on the other side.
  4. Use sharp knife to trim away the fat, leaving only about 5mm or a quarter inch of fat behind.
  5. Cut the meat into 1 inch cubes, then slice the strip of fat into 5mm bits.
  6. Continue with the remaining steak.
  7. To thread the skewers, start with a cube that has fat. Follow this with a slice of fat, then another cube of meat and so on until all of your skewers are assembled.
  8. Every piece of meat will be interspersed with a piece of fat. This is what keeps the meat juicy and tender, and adds tons of flavor.
  9. Transfer the kebabs to a large roasting tin and season them liberally with the seasoning of your choice. Allow them to marinate for at least an hour before continuing.
  10. You can cook the kebabs on your barbecue, in a pan or under your oven grill. You will need medium high heat, and if your barbecuing or oven grilling, remember to baste with melted butter before starting.
  11. I am doing mine in a pan. Heat the pan to medium high and add 60g of butter.
  12. When the butter is bubbling, add the kebabs. You will probably need to cook 2 batches if you're using a pan.
  13. Grill the kebabs for 2 minutes 30 seconds per side, remembering that they have 4 sides... giving you 10 minutes in total.
  14. Remove the kebabs from the pan and serve immediately with accompaniments of your choice.

 

How to Make Jagermeister Steaks – Perfectly Grilled Jagermeister Steaks – Plus 9 Minute Marinator Review!!!

jagermeister steak,jagermeister rump steak,how to make jagermeister steak,steak with jagermeister glaze,the perfect jagermeister steak,rump steak with jagermeister,9 minute marinator review,minute marinator how to use,review of 9 minute marinator,how to use the minute marinator,making jagermeister marinated steak,rump steak recipes,rump steak video recipe,rump steak youtube recipe


How to Make Jagermeister Steaks - Perfectly Grilled Jagermeister Steaks - Plus 9 Minute Marinator Review!!!
Author: 
Recipe type: Steak / Beef
Cook time: 
Total time: 
Serves: 4
 
Jagermeister has become a household name in the realm drinks. Made with 56 herbs and spices it makes a perfect base for flavoring red meats and game. In this case we're going to rustle up a deliciously tender and succulent Jagermeister rump steak. This recipe is courtesy of a friend of mine who owns and runs a pub and grub and golf range just down our street called "At the 19th".
Ingredients
  • 4 x 300g Rump steaks
  • 90ml Jagermeister
  • 220ml Coca Cola
  • 220ml Worcestershire sauce
  • 30ml Tomato sauce
  • 30ml Demerara sugar
  • 5ml Salt
  • 30g Butter
Instructions
  1. Starting with the marinade, combine the coca cola, Worcestershire sauce, Jagermeister, Demerara sugar, salt, sugar and tomato sauce. Mix this until the solids are dissolved.
  2. On with the cooking. Here I have 2 large rump steaks, about 600g each.... cut to an inch thick.
  3. I am going to cut these in half to give 4 portions.
  4. Place the steaks in a baking tin and pour in the marinade. Drag the steaks through the marinade making sure that they are coated all over. Put these aside for 2 hours to marinate.
  5. After 2 hours, transfer the steaks to a platter and pour the marinade into a pan..
  6. Bring the liquid to boil and let this reduce to a syrup stirring continuously.
  7. Put the syrup aside.
  8. I have reduced half of the syrup as I am only going to grill 2 steaks for this demonstration. The other 2 are for my lunch tomorrow.
  9. Heat a heavy pan over medium high heat and add 30g of butter. Add the steaks to the pan.
  10. Grill the steaks for 10 minutes, turning every 2 minutes. After every turn wipe the steaks around the pan to pick up the caramelized juices.
  11. After 10 minutes, the steaks are almost done and will have a beautiful dark crust.
  12. Lift the steaks from the pan and wipe them through the marinade syrup, then return them to the pan for a further 60 seconds on each side.
  13. And there you have it..... the perfectly grilled Jagermeister rump steak.

 

Sugar Chilli Steaks with Creamy Mushroom Sauce – How to Make Sugar Chilli Steaks at Home!!!

sugar chilli steak,how to make sugar chilli steak,homemade sugar chilli steaks,best grilled steak recipe,best steak recipe,best steak recipe youtube,best steak recipe video,the best steak ever,how to make the best steak ever,how to grill a steak,the best way to cook a steak,spicy grilled steak recipe,hot chilli steak recipe,sweet chilli steak recipe,mushroom sauce recipe,how to make mushroom sauce


Sugar Chilli Steaks with Creamy Mushroom Sauce - How to Make Sugar Chilli Steaks at Home!!!
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sugar chilli steak is flavor experience you will never forget. The caramelized sweet and spicy glaze offset by the creamy mushroom sauce is quite honestly one of the best combinations around.
Ingredients
For the Steaks
  • 4 x 250g Sirloin or Rump steaks
  • 60ml Demarara sugar (or treacle sugar)
  • 15ml Coarse ground black pepper
  • 15ml Chilli flakes
  • 10ml Salt
For the Mushroom Sauce
Instructions
  1. Combine the Demarara sugar, chilli flakes, coarsely cracked black pepper and salt.
  2. Press generous amounts of the mixture into the surface of both sides of the steaks.
  3. Stand the steaks up on their fatty edge and press 3 skewers through the steaks to secure them in this position.
  4. Flip the block over and give fatty strip a liberal dose of salt. Put these aside.
  5. To make the sauce you will need 300ml of the gourmet creamy mushroom soup we made yesterday..... click the link to see this video if you missed it.
  6. Pour the soup into a small saucepan. Dissolve the tapioca flour in a little water and stir this into the soup.
  7. Bring this to a simmer over medium heat and allow it to simmer for 90 seconds until thickened.
  8. Remove this from the heat and keep it warm.
  9. Heat a large frying pan over medium high heat and add 30g of butter.
  10. Place the steaks in the pan, fatty side down and allow this to fry for 6 minutes until the fat is well rendered.
  11. Remove the skewers from the steaks and drop them flat in the pan.
  12. Continue to grill these for 3 to 4 minutes per side until we glazed and caramelized.
  13. Remove the steaks from the heat and allow them to rest for a minute before serving topped with the creamy mushroom sauce.

 

Superbowl Snacks – Little Smokey Frankfurters in Tomato, Onion & Beer Gravy

superbowl snacks,super bowl snacks,cocktail sauasages in thick gravy,cocktail sausages in tomato,onion & beer,simmered cocktail frankfurters,smoked cocktail frankfurters in tomato gravy,super bowl recipes,how to cook cocktail sausages,recipes for the big game,tomato,onion,beer,tomato onion & beer gravy,tomato onion beer salsa,food for the super bowl


Superbowl Snacks - Little Smokey Frankfurters in Tomato, Onion & Beer Gravy
Author: 
Recipe type: Sausages / Super Bowl
 
The Superbowl is here! This is an awesome dish of cocktail frankfurters lovingly simmered in tomato, onion and beer gravy. The gravy is thick and rich and delicious.
Ingredients
  • 600g Cocktail frankfurter sausages
  • 500ml Cocktail tomatoes
  • 250ml Beer
  • 60ml Soft brown sugar
  • 45ml Worcestershire sauce
  • 15ml Balsamic vinegar
  • 15ml Paprika
  • 15ml Cornstarch
  • 5ml Ground black pepper
  • 5ml Salt
  • Half an onion
  • 3 Cloves garlic
Instructions
  1. Place the cocktail tomatoes, onion and garlic in your processor bowl. I am using a combination of fresh tomatoes and canned, however you can use all fresh or all canned.
  2. Place the lid on the bowl and process this until reasonably fine.
  3. Add the sugar, paprika, ground black pepper and salt. Add the balsamic vinegar, Worcestershire sauce and beer. Dissolve the cornflour in a little water and pour this in.
  4. Put the lid back in place and process for a further 30 seconds to dissolve the sugar and salt.
  5. Pour the mixture into your slow cooker or a digital pot and bring this to a very slow simmer. Allow this to continue for 60 minutes, stirring every 20 minutes.
  6. By this stage the gravy will have started to thicken nicely and it's time to add the cocktail frankfurters. Give it a brief stir yo make sure everything is submerged, then continue to slow simmer the pot for a further 60 minutes, stirring gently every 20 minutes.
  7. Transfer the franks to serving bowls, drizzle generously with the gravy and serve immediately. You can also make these ahead of time as they reheat perfectly. If your guests don't like getting down and dirty, serve accompanied with skewers.

 

Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!

Shake Shack burger recipe,smashburger burger recipe,shake shack cheese burger recipe,smashburger cheeseburger recipe,make shake shack cheeseburger at home,homemade shake shack cheeseburger,make smashburger cheeseburger st home,home made smashburger cheeseburger,best cheeseburger recipe,best burger patty recipe,how to make a shake shack burger,how to make a smashburger at home,shake shack and smashed burger cheeseburger recipe


Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!
Author: 
Recipe type: Burgers / Franchise
Cuisine: American
Serves: 4
 
Shake Shack and Smashburger are taking the market by storm. The unique texture and taste of the smashed patty is what has everyone raving. The process has a good few steps, but just follow the steps and your burger will be smashing too.
Ingredients
For 4 Patties
  • 500g Ground beef - 25% fat content
  • 2.5ml White pepper
  • 5ml Ground coriander seed
  • 5ml Chilli flakes
  • 2.5ml Garlic powder
For the Burgers
  • 4 Large burger buns
  • Sliced tomato
  • 8 Thick slices cheese (I used Mozzarella)
  • Lettuce
  • Mayonnaise
Instructions
  1. To achieve the texture that is more akin to steak, rather than compressed mince, the ground beef needs to be emulsified.
  2. Place the beef in your mixer bowl. Add the salt, ground white pepper, ground coriander seed, chilli flakes and garlic powder.
  3. Place the bowl on your stand mixer and attach the dough hooks to the mixer. Mix the meat on medium speed for a full ten minutes.
  4. By this stage proteins in the beef are liberated and the mixture will be very sticky. Transfer the bowl to the refrigerator while you continue with the other preparations.
  5. Cut the burger buns, slice the tomatoes and cut 2 thick slices of cheese for each burger. You will also need nice crispy fresh lettuce leaves.
  6. To continue with patties.... divide the beef into portions of 125g. Working with one portion, press it into a cylinder mold to form a thick narrow patty that resembles a hockey puck. Do this on top of a piece of foil or clingwrap. Continue until all the patties are formed.
  7. Transfer the patties to a large platter in a single layer and transfer these to your freezer for exactly 15 minutes. This chills the burger to the core and prevents the center of the burger from over-cooking under the extreme cooking heat to follow.
  8. While the burgers chill, heat your pan over medium high heat and add 50ml of butter. Drop the buns into the pan to toast the insides until golden.
  9. Increase the heat of the pan to smoking hot. Place the patties in the pan. Use an egg lifter or similar utensil along with any other sturdy tool to crush the burger patties. You want them to end up just slightly bigger than the buns. Allow these to grill for 3 and a half minutes and the underside is crispy and caramelized.
  10. Flip the patties and immediately add the cheese to each one. Continue grilling these for a further 3 and a half minutes.
  11. Transfer the patties to the buns. Top each one with 2 slices of tomato and loads of lettuce.
  12. Give the lid of the bun a good dose of mayonnaise and close the burger.
  13. Serve immediately.

 

Steakhouse Melts – Grilled Beef filled with Melted Cheese!!! Spicy Stuffed Steaks!!!

steakhouse melts,cheesy stuffed beef pockets,beef stuffed with cheese,emulsified beef pockets with cheese,how to stuff beef with cheese,how to emulsify beef,how to emilsify beef mince,how to emulsify ground beef,steakhouse melts filled with cheese,make stuffed beef pockets,emulsified beef fold-overs,stuffed beef fold-overs,steakhouse melts recipe,stuffed beef fold-overs recipe


Steakhouse Melts - Grilled Beef filled with Melted Cheese!!! Spicy Stuffed Steaks!!!
Author: 
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Steakhouse melts are legendary. Oozing melted cheese encased in spicy emulsified beef makes for a feast from heaven.
Ingredients
  • 500g Ground beef
  • 20g Salt
  • 2.5ml White pepper
  • 5ml Ground coriander seed
  • 5ml Chilli flakes
  • 2.5ml Crushed garlic powder
  • 4 Thick slices Mozzarella cheese
  • 50g Butter for frying
Instructions
  1. Place the ground beef in your mixer bowl. Add the salt, white pepper, ground coriander seed, chilli flakes and garlic powder.
  2. Place the bowl on the stand mixer. Attach the dough hooks and mix the beef on medium speed for 10 minutes.
  3. By this stage the beef will be emulsified and very sticky.
  4. Divide the beef into 4 equal portions of 125g each. Working with one at a time, form a portion of the beef into a ball and place it in the center of a piece of cling-wrap. Flatten the beef into a disc, then fold the cling-wrap over to enclose the meat.
  5. Flatten the meat out into a large circle 4mm thick, or 1 sixth of an inch.
  6. Repeat this with the remaining portions.
  7. Cut 4 thick slices of Mozzarella cheese, about 10mm thick or just less than a half inch, and big enough to cover half of the beef circles with a border around the edge.
  8. Position the cheese pieces on the upper half of the beef portions and season with salt and cracked black pepper.
  9. Use the cling-wrap to fold the open half of beef over the cheese, and crimp the edges closed.
  10. Transfer the steakhouse melts to your refrigerator for 30 minutes.
  11. Heat your pan over medium high heat and add 50g of butter and fry the melts for 4 to 5 minutes per side.
  12. Serve the melts immediately with the accompaniments of your choice.

 

Argentinian Chimichurri Sauce – Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!

Chimichurri (Food),chimichurri sauce recipe,how to make chimichurri sauce,homemade chimichurri sauce,best chimichurri sauce recipe,argentinian chimichurri sauce recipe,classic chimichurri sauce,best sauce for steak,best sauce for barbecue meat,sauce for smoked meat,sauce for barbecued meat,sauce for lamb,sauce for pork,sauce for eggs,chimichurri sauce for all meats


Argentinian Chimichurri Sauce - Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!
Author: 
Recipe type: Sauce
Cuisine: Argentinian
Prep time: 
Total time: 
 
Chimichurri sauce originates in Argentina, a country that eats more beef per capita than any othe country in the world. Most of there beef is barbecued and this sauce is the perfect accompaniment to smokey barbecued beef, however it goes equally well with chicken, pork and lamb.
Ingredients
  • 250ml Fresh parsley
  • 2 Cloves garlic
  • 30ml Fresh Oregano
  • 30ml Red wine vinegar
  • 1.25ml Red chilli flakes
  • 1.25ml Salt
  • Cracked black pepper to taste
  • 125ml Oil
Instructions
  1. Measure out the parsley, oregano, red wine vinegar, olive oil, cracked black pepper, red chilli flakes, salt and 2 cloves of garlic.
  2. Transfer all of these to a tall jug and proceed to puree them with your stick blender. Place the pureed sauce in your refrigerator to chill for at least 2 hours, preferably overnight.
  3. The sauce will keep for up to a week in your refrigerator.
  4. To serve, simply spoon the chimichurri liberally over the meats you are serving and enjoy.

 

Cold Smoked Rump Steak – Cold Smoked Then Grilled to Tasty Perfection!!! Part 8 Smoking & Curing

cold-smoked rump steak,Grilling (Culinary Technique),Smoking,Rump Steak,Steak (Food),cold-smoking steak,smoke daddy cold smoke generator,how to cold smoke rump steak,cold smoking steak at home,cold-smoked rump steak recipe,using a cold smoker,how to use a cold smoker,rump steak cold smoked,how to cold smoke beef steaks,best cold smoking recipe for steak,cold smoked rump steak on barbecue


Cold Smoked Rump Steak - Cold Smoked Then Grilled to Tasty Perfection!!! Part 9 Smoking & Curing
Author: 
Recipe type: Steak / Smoking / Barbecue
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The concept of this recipe was passed on to me by Dennis Correa, the owner of Smoke Daddy. To cold smoke these steaks, I am using the Smoke Daddy cold smoke generator which has proved to be absolutely amazing throughout this series.
Ingredients
  • 4 x 250g Rump steaks
  • 60ml Demarara or treacle sugar
  • 15ml Himalayan rock salt
  • 15ml Cracked black pepper
Instructions
  1. Pat the steaks dry using kitchen paper.
  2. Transfer the steaks to a rack that has been positioned at an angle over a drip pan.
  3. Fire up your cold smoker. I am using hickory chips which produce a strong, thick smoke, but you can use any flavor of your choice.
  4. After a minute or 2, the smoke generator will be pumping out loads of smoke. Place the steaks in the barbecue and allow them to smoke for 45 minutes.
  5. Remove the steaks from the smoker and wrap them individually in cling-wrap. Allow these to stand at room temperature for a further 45 minutes.
  6. To make the rub, combine the Demerara sugar with the Himalayan rock salt and the cracked black pepper.
  7. Sprinkle the mixture onto both sides of the steaks and use the back of a spoon to polish the rub into the surface of the meat.
  8. Heat a ribbed skillet over high heat and grill the steaks to your preference of doneness. Remove the steaks from the grill and allow them to rest for 5 minutes before serving with the accompaniments of your choice.

 

4th of July Cookout – Brandy & Coke T Bone Steak – Perfectly Tender Barbecue T-Bone!!!

bbq t-bone,barbecue t-bone,barbecue t-bone steak,how to barbecue t-bone steak,marinated t-bone steak,how to marinate t-bone steak,how to barbecue t-bone steak,grilled t-bone steak,how to grill t-bone steak,brandy and coke t-bone steak,how to injection marinate t-bone steak,bbq grilled t-bone,thick cut t-bone barbecue, t-bone steak (food), grilling (culinary technique), barbecue t-bone steak recipe, grilled t bone steak marinade


4th of July Cookout - Brandy & Coke T Bone Steak - Perfectly Tender Barbecue T-Bone!!!
Author: 
Recipe type: Barbecue / Steak / Beef
Prep time: 
Total time: 
Serves: 4
 
This Brandy & Coke T-Bone is awesome!!! Injection marinated thick-cut t-bone is absolutely tender and will be the talk of the town!!!
Ingredients
For the Brandy & Coke Solution
  • 250ml Coke
  • 125ml Brandy
  • 15ml Salt
For the Steak
  • 1 x T-Bone steak, cut 80mm / 3¼ inch thick
  • Salt and cracked black pepper
Instructions
  1. Get your butcher to cut the t-bone, from young beef, to a thickness of 80mm or just over 3 inches.
  2. Combine the brandy, coke and salt and stir this until all of the salt has completely dissolved.
  3. Draw 50ml or 2 ounces of the solution into you meat syringe and inject this into the t-bone at intervals of 25mm or 1 inch, first through the fatty side, then on the fillet side.
  4. Place the steak in a tray, pour any overrun solution over and allow this to stand for 20 minutes.
  5. After resting, season all the sides liberally with salt and cracked black pepper.
  6. Heat your barbecue to medium high heat. Place the steak with fat side down directly over the heat and barbecue this for 5 minutes until the fat is well browned. Baste the steak often with the brandy mixture.
  7. Turn the steak to stand on the bone and cook for a further 5 minutes, basting often as you go.
  8. Turn the steak onto one side and continue to barbecue flipping the steak every five minutes.
  9. A timing of 20 minutes (4 turns) will give you a rare steak, 30 minutes (6 turns) medium rare and 40 minutes (8 turns) will result in medium.
  10. Continue to baste all the way through.
  11. Once the steak is done to your liking, remove from the heat and allow the t-bone to rest for 5 minutes.
  12. Cut both sides of meat from the bone and slice each into 4 slices before serving.

 

4th of July Cookout – Slow Barbecue Brisket on Your Gas Barbecue – Super Tasty, Super Tender!!!

barbecue brisket,how to barbecue brisket, smoked meat smoking bbq brisket, smoking bbq brisket, texas style bbq, barbecue brisket recipes, barbecue brisket rub, barbecue brisket temperature, barbecue brisket recipe gas grill, barbecue brisket in oven, barbecue brisket marinade, barbecue brisket calories, curing brisket for barbecue,how to cure brisket,flavoring brisket,marinating brisket,how to tenderise brisket


4th of July Cookout - Slow Barbecue Brisket on Your Gas Barbecue - Super Tasty, Super Tender!!!
Author: 
Recipe type: Barbecue / Beef Brisket
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Barbecue Brisket is one the tastiest meats around, provided it is prepared and cooked correctly. It certainly is a labor of love, but well worth the effort!!!
Ingredients
  • Brisket, about 6lbs or 2.7kg
For the Curing Brine
  • 5lt Filtered water
  • 25g Saltpeter
  • 90g Sugar
  • 30g Bicarbonate of soda
  • ½ Tsp black peppercorns
  • 3 Bay leaves
  • 5 Whole allspice (pimento)
  • 3ml Ground ginger
  • 3ml Garlic powder
  • 5ml Smoked hot paprika
For the sprinkle
  • 1 Tsp Garlic powder
  • 1 Tsp Ground ginger
  • 1 Tsp Cayenne pepper
  • 2 Tsp Sugar
For Smoking
  • 1 Cup Oak barrel chips, damp
Instructions
  1. To make the curing brine, add the salt to the water and pour in the saltpeter, sugar, bicarbonate of soda, black peppercorns, bay leaves, whole allspice, ground ginger, garlic powder and smoked hot paprika.
  2. Bring this to a simmer then quick cool the brine by floating the pot in a sink of cold water.
  3. While the brine cools, trim off any excess fat from the brisket.
  4. Place the meat in a large non-reactive container and pour in the curing brine. Put the lid on the container and allow this to cure for a full 48 hours in your refrigerator.
  5. After 48 hours, remove the brisket from the brine and pat it dry with kitchen paper.
  6. Combine the garlic powder, ground ginger, cayenne pepper and sugar and sprinkle half of this over both sides of the meat.
  7. Wrap the brisket in foil and place this on a rack in a roasting pan.
  8. Light one burner in you barbecue and allow the barbecue to warm up to 98c or 210f with the lid closed.
  9. Place the roasting pan on the other side of the grill, close the lid and allow this to slow roast for 10 hours undisturbed. Keep an eye on the temperature from time to time, making sure to keep it at 98c or 210f.
  10. Remove the meat from the barbecue and remove the foil. Return the meat to the rack and season it again on both sides with remaining half of seasoning.
  11. In addition, have a cup of damp smoking wood chips prepared and placed in a disposable aluminium tray.
  12. Reheat the barbecue to 300f or 150c. You may have to light a second burner. Place the wood chips directly over the lit burners, and return the meat to the grill.
  13. Close the lid and allow this to smoke for 60 minutes. Transfer the meat from the pan to the grill over direct heat and finish the process by grilling for 15 minutes per side until the meat is well colored and has formed a good crust.
  14. Remove the meat from the grill and allow it to rest for 5 minutes before carving and serving.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: