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Full Online Book HomeLearning KitchenOutdoor_cooking - Beef - Santa Maria Style Beef
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Outdoor_cooking - Beef -  Santa Maria Style Beef Post by :bryenspire Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1575

Click below to download : Outdoor_cooking - Beef - Santa Maria Style Beef (Format : PDF)

Outdoor_cooking - Beef - Santa Maria Style Beef

1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
red oak logs, or charcoal and oak chips (soaked in water)

Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.

Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare. Slice and serve.

The Traditional Menu for Santa Maria Style Barbecue

Santa Maria Style Beef
Santa Maria Style Salsa (see recipe)
Santa Maria Style Beans (see recipe)
Santa Maria Style Macaroni and Cheese (see recipe)
Green Salad with French or Blue-Cheese dressing
French Bread, toasted on grill
Dessert, just ice cream or sherbet
Coffee or tea, hot
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Outdoor_cooking - Shish Kabobs Outdoor_cooking - Shish Kabobs

Outdoor_cooking - Shish Kabobs
2 lbs. beef or chicken cubes Marinade:1 cup red wine 1 clove garlic, crushed 1/3 cup salad oil 1/2 tsp. dry mustard 1 tsp. salt 1/2 tsp. pepper 1 small onion, minced 1/4 tsp. nutmeg 4 whole cloves Remaining ingredients:1 lb. mushrooms2 green peppersquartered tomatoes Mix marinade ingredients well and pour over meat. Do not mix chicken and beef in same bowl. Marinate overnight. Skewer above ingredients. Chill in refrigerator. Grill or broil approximately 25 minutes.

Outdoor_cooking - Rubbed Flank Steak With Horseradish Cream Outdoor_cooking - Rubbed Flank Steak With Horseradish Cream

Outdoor_cooking - Rubbed Flank Steak With Horseradish Cream
Steak: 1 (1-1/2 lb.) flank steak 1/4 cup rye or bourbon whiskey 2 tablespoons low-sodium soy sauce Horseradish Cream: 1/3 cup plain fat-free yogurt 2 tablespoons prepared horseradish 1 teaspoon Dijon mustard 1 large garlic clove -- minced Rub: 1 tablespoon sugar 1 tablespoon paprika 1 tablespoon chili powder 1 1/2 teaspoons black pepper 1 teaspoon garlic powder 1/8 teaspoon salt To prepare steak, trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally. To prepare horseradish cream, combine yogurt, horseradish,