SPICY BBQ SAUCE 3 lb. round steak, 2 inches thick
1 c. ketchup
1/2 c. water
1/4 c. soy sauce
2 tbsp. vinegar
1 tbsp. brown sugar
1 tsp. mustard
1 tsp. horseradish
1 clove garlic
Combine the last 8 ingredients in saucepan. Simmer 10-15 minutes.Prepare steak:
moisten steak with water. Sprinkle with meat tenderizer 1 1/2 teaspoons).
Pierce with fork several times, both sides. Tenderize overnight or several
hours before. Heat up grill. Throw on steak and baste with BBQ sauce several
times until steak is done.
BBQ STEAK SPECIAL This exotic dish is almost impossible to buy in any
restaurant, and it will be worth your trouble, I can assure you.
1-inch thick good quality steaks
Onion salt
Garlic salt
Black pepper
Cayenne
Oregano, crushed
California Burgundy or Rose
Ignite charcoal in barbecue with grill adjusted close to coals. While coals
reach highest heat, prepare meat as follows: Place steak on cutting board and
with large fork or ice pick, pierce it with holes throughout. Sprinkle on
seasoning and wine evenly. Encourage all seasonings to penetrate the meat by
piercing steak again.Turn steak over; repeat piercing and seasoning on other
side. When fire is very hot, sprinkle over it 2 handfuls of hickory chips or 2
small pieces of hickory that have been soaked in water for at least one hour.
Immediately place steak on grill, as close to fire as possible.
Drop barbecue cover down, allowing only small amount of air to enter. Fire
should be semi-active. Time cooking carefully. Turn steak after 3 1/2 minutes.
Cook second side for 2 minutes for medium rare, 3 1/2 minutes for well done.
BBQ SAUCE FOR RIBS OR STEAK 1 (15 oz.) can tomato sauce
1/2 c. chopped onion
1/2 c. brown sugar
1/2 c. ketchup
1 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tbsp. butter
Simmer all ingredients until butter melts. Can be refrigerated for future use.
CALIFORNIA BBQ STEAK 2 lb. flank steak or top round, 1 inch thick
3/4 c. catsup
3/4 c. chili sauce
1 1/2 tbsp. soy sauce
3 tbsp. honey
3 tbsp. Hoisin sauce
3 tbsp. minced green onions
3 cloves garlic, mashed
1/2 tsp. salt
1/8 tsp. pepper
Mix ingredients; pour over scored meat. Marinate 24 hours, turning
occasionally. When ready to cook, wipe off marinade with a paper towel.
Barbecue or broil to desired liking. Marinade can be heated and served with the
steak.
CHICKEN BURGERS 2 c. cut up cooked chicken
1 tsp. grated onion
2 sweet pickles
1/2 lb. American or cheddar cheese
6 tbsp. mayonnaise
Dash of garlic salt
Dash of celery salt
Salt & pepper to taste
Chop cheese and pickles very fine, add chicken, onion and mayonnaise. Split and
butter hamburger buns. Fill with chicken mixture. Wrap in foil and refrigerate
or freeze until ready to use. Preheat oven to 350 degrees, place wrapped burger
in oven and heat for 15 minutes. Approximately 10 servings.
SPECIAL SAUCE BURGER TOPPING 1 c. mayonnaise
1/4 c. ketchup
1/4 c. chopped onion
2 tbsp. sweet pickle relish
Combine all ingredients. Serve over hamburgers.
BIG MOUTH BURGER WITH SECRET SAUCE 2 tbsp. mayonnaise
1 tsp. mustard sauce
1 sesame seed bun
1 slice American cheese, halved
4 dill pickle chips
2 tsp. bottled French dressing
2 tbsp. finely chopped onion
1/3 lb. ground chuck
2 tbsp. shredded lettuce
Make Secret Sauce: Combine mayonnaise, French dressing, mustard and 1/4
teaspoon onion in small cup.Toast bun halves; keep warm.
>From meat into patty; fry in medium hot skillet 5 minutes on one side. Turn.
>Place cheese on top; cover skillet and cook 2 minutes to melt cheese. Spread
>cut sides of bun generously with sauce. Place lettuce, then meat on bun.
>Arrange remaining onion and pickles over meat. Cover with bun top.
Ari <[EMAIL PROTECTED]> wrote: Dear Rekan-rekan Milist,
Mohon bantuanya untuk resep mayonnaise untuk burger (chicken & beef) serta
saus BBQ untuk steak.
Makasih banyak atas bantuannya ya:)
Best regards,
Ari
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