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American Cheese Burgers

Vintage Ad #1,416: Worcestershire Sauce '11

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American Cheese Burgers

American Cheese Burger

450 g (1 lb) minced beef
2 tsp Schwartz American Barbecue Simply Shake
Seasoning
2 tsp Worcestershire sauce
1 medium egg, beaten
50 g (2 oz) Cheddar cheese


Mix the minced beef, American Barbecue Seasoning, Worcestershire sauce and egg together in a large bowl. Cut the cheese into 4 cubes.

Divide beef mixture into 4. Place the cheese in the centre of each and mould the meat into a burger shape.

Grill on the barbecue for 10-15 minutes, turning occasionally.

Serve in a sesame bun with salad, ketchup or mayonnaise.

 

Makes 4 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Fast Food, Meats

 

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Prime Rib of Beef with Juniper Cream Sauce

Beef Cuts - Where They Come From

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Prime Rib of Beef with Juniper Cream Sauce

Prime Rib of Beef with Juniper Cream SauceJuniper berries add an irresistible accent to this classic roast. Find them in your grocer’s spice rack or in speciality gourmet shops.

 

For the prime rib:

2 tablespoons freshly ground coffee beans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 beef rib roast, 7 to 8 pounds
Olive oil for brushing roast

For the cream sauce:

3 tablespoons butter
1 cup sliced fresh mushrooms
3 tablespoons finely chopped shallots
1 quart beef gravy or brown sauce
2 cups dry white wine
10 to 20 juniper berries, tied in a cheesecloth sachet
Salt and pepper
1/2 cup heavy whipping cream
3 tablespoons red currant jelly
2 tablespoons gin

To prepare the prime rib: In a small bowl combine ground coffee, salt, and pepper. Rub mixture on beef roast, pressing into the surface. Brush lightly with oil.

Place roast in centre of cooking grate. Grill 2-1/4 to 2-3/4 hours for rare (140°F/60°C), 2-1/2 to 3 hours for medium (160° F/71° C). Remove from grill and let roast rest 10 minutes before carving. Make cream sauce in last half-hour of roast cooking time.

To make the cream sauce: In a medium saucepan melt butter. Add mushrooms and shallots; cook over medium heat 5 minutes or until tender. Add gravy, wine, and juniper berry sachet. Simmer over medium heat until liquid is reduced by half. Season with salt and pepper to taste.

Meanwhile, in a small mixing bowl, with mixer at medium speed, beat heavy cream until stiff peaks form.

Strain reduced sauce; return to saucepan. Stir in red currant jelly and cook over low heat until jelly is dissolved. Stir in gin. Remove from heat. Gently fold in whipped cream. Add salt and pepper to taste.

To serve, place a little cream sauce on a plate; top with a slice of beef roast.

Makes about 12 servings.

 

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Meats

 

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Honey & Mustard Rib of Beef

A bottle of Hannaford store brand Dijon mustard.

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Honey & Mustard Rib of Beef

Barbecue Recipe - Honey & Mustard Rib of Beef

1 tbs Schwartz Mustard Seed
2 tbs Dijon mustard
2 tbs runny honey
1.5 kg (3 lb 4 oz ) rib of beef on the bone
1 packet Schwartz Mix for Classic Roast Beef Gravy
Sea salt and black pepper

Place the meat on the grill and cook for 20 minutes. Meanwhile, mix together the Mustard Seeds, Dijon mustard and honey. Season well. Remove the joint from the grill and spread half the mustard mixture over the meat.

Cook the meat uncovered for 30 minutes. Remove the joint from the grill and spoon over the remaining mustard mixture and baste with the cooking juices. Cook for a further 15 – 30 minutes.

For rare beef, reduce this cooking time to 45 minutes. For medium cooked beef, cook for 1 hour. For well done beef, increase the cooking time to 1 hour 15 minutes. Remove the cooked joint from the grill and cover with foil and a clean cloth and leave to stand for 15 minutes before carving. Make up the Gravy Mix following packet instructions and serve with the beef.

Makes 4 servings.

Makes 6 to 8 servings.


 

 
 

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Holiday Beef Tenderloin

Garlic Cloves This isn't garlic this is onion ...

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Holiday Beef Tenderloin

Holiday Beef TenderloinWrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

 

For the paste:

1 whole head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 beef tenderloin, 3-1/2 to 4 pounds
3 tablespoons whole pink peppercorns
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

 

To make the paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminium foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

 

Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

 

In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

 

Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.

 

Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.

 

Makes 8 to 10 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, Beef, Super Bowl

 

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Mountain Ribs by the BBQ Pit Boys

A mountain full of sauce mopped “low and slow” pork spare ribs are easy to barbecue, even on a small grill, as shown by the BBQ Pit Boys.

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Pork

 

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Orange Ginger Barbecue Sauce recipe

Hunt's barbecue sauce.

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This quick and easy barbecue sauce by the BBQ Pit Boys is the perfect brush-on for beef, chicken, pork and poultry.

 

 

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Sauces

 

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Sweet Heat Barbecue Sauce recipe

Large beef steaks over wood

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Jalapeños and Chili powder provide the heat for this tomato based sweet sauce. It’s the perfect brush-on and dipping sauce for Beef, Lamb, and Pork, so be sure to check this one out. And it’s real easy to make as shown by the BBQ Pit Boys.

 

 

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Sauces

 

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Man v. Food – Bostons Eagle Challenge Burger

Man v. Food

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Adam Richman travels to Boston, where he visits Eagle’s Deli to take on the Eagle Challenge – a 5 pound burger, 2 pounds of bacon and cheese, and 5 pounds of fries! New episodes of Man v. Food air Wednesday nights at 10PM, only on the Travel Channel.
http://travelchannel.com

 

 

Note: I will add full episodes soon, working on it.

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Posted by on March 21, 2011 in Man V Food, Meats

 

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Quick Beef Shaslicks Recipe

Ingredients:

Eye fillet beef
Onion
Capsicum
Mushroom
Worcestershire Sauce

I hope you enjoy! :)

 

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BBQ Bacon Double Cheeseburger Recipe

Hunt's barbecue sauce.

Image via Wikipedia

To celebrate National Bacon Week in Australia please enjoy this video on how to make a delicious, big, tasty double cheeseburger with bacon.

Ingredients:

260g beef mince
Bacon
Sesame seed roll
Cheese
Lettuce
Onion
Tomato
BBQ Rib Sauce
Pepper

I hope you enjoy! :)

 

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