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Is beef on your holiday party menu?

Besides finding a date on the calendar and time that works for everyone; coming up with a guest list and getting out the invitations theres all that other stuff that goes with hosting a holiday party. Like cleaning and decorating, as well as finding the perfect attire that suits the occasion. Yep. Its the holidays and regardless if its just the boys from the bowling team over to have a couple of laughs, the neighbors, co-workers, friends or relatives you are known for making sure everything is in perfect shape at your parties. But there is always one really big decision to make when hosting a party:

How Much To buy?

You want to be a good host and make sure there is enough of your tasty grilled and barbequed food to ensure everyone has a helping or two, but these days you also want to watch the costs! Buy too much and it goes to waste. Buy too little and folks are hungry! What to do?

Our friends at the Cattlemens Beef Board and National Cattlemens Beef Association have created a handy printable guide that may help you! It tells you the serving size in ounces and how many servings you can generally expect from one pound of beef. Of course how you prepare and serve is up to you!

They call it, simply enough: How Much to Buy

Click on the link to open the PDF file. You will need Adobe Reader to view and print it.

Grilled Flat Iron steak, sliced and served with Mustard Bourbon sauce. Photo courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association

Grilled Flat Iron Beef Steaks.

Heres a tasty idea for your holiday party menu grilled flat iron beef steaks. Flat Iron steaks are fairly standard size and weight, thus easier to predict cooking times and plan for the number of guest. One steak can provide 2 -3 servings. They are very grill-able so you can cook them to order and prepare only what you need, as you need it! Or cook several ahead to just a rare stage and hold, wrapped in foil, at a safe temperature until ready to carve they will continue to cook slightly and generally will be at medium-rare when sliced.

CBs EZ Grilled Flat Iron Steaks with Mustard-Bourbon Sauce

Happy Grilling!

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Ingredients

* 2 lbs. lean ground beef
* 2 cups medium salsa, divided
* 1 cup chopped green onions, divided
* 1 cup finely crushed tortilla chips, divided
* 1 Tbsp. garlic salt
* 1 Tbsp. chili powder
* 8 hamburger buns, split
* 8 slices Sargento Deli Style Sliced Chipotle Cheddar Cheese

Directions

1. Combine ground beef, 1 cup salsa, 1/2 cup green onions, 1/2 cup tortilla chips, garlic salt and chili powder in large bowl. Shape beef mixture into 8 patties, 4 inches in diameter and 1/2-inch thick. Preheat grill or broiler.
2. Grill patties, 5 minutes each side or until no longer pink in center (see below). Grill or lightly toast hamburger buns. Top patties with 1 slice cheese before removing from grill or broiler; let melt.
3. Place patties on buns. Top with remaining salsa, tortilla chips and green onions.

Source: www.sargento.com

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Serves 6.

1 1/2 pounds beef boneless top sirloin steak, about 1 inch thick
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, finely chopped

Pierce beef with fork several times on both sides. Mix remaining ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.

Heat coals or gas grill. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 6 inches from medium heat 15 to 18 minutes for medium doneness, turning once. Cut beef cross grain into 1/2-inch slices.

Per serving: 188 Calories (kcal); 8 g Total Fat; (39% calories from fat); 26 g Protein; 2 g Carbohydrate; 66 mg Cholesterol; 755 mg Sodium

Food Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Written on August 13th, 2009 by Recipe Lady. Continued here:


Weight Watcher Recipes Blog Archive Southwestern Grilled Sirloin

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Pork Chop Willy’s Grilling Rub

Just one of 850 recipes in the cookbook
The Big Book of Outdoor Cooking and Entertaining

Dry rubs are delicious way to season pork chops. For grilling, select chops of close to an inch in thickness nothing flimsy then grill them over steady medium heat. You might add a barbecue sauce on the side with these, but the crispy texture isexcellentwithout.

The recipe comes from a cookbook called The Big Book of Outdoor Cooking and Entertainingby Cheryl & Bill Jamison

What To Grill

3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne

Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray

How To Grill It

1. At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
2. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
3. Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
4. Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks.

The chops are done when just a hint of pink remains at the center. Serve hot.

Serves 6-8

Products Mentioned in this Post
	Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer.Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

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11/2/09USDA reports possibility of tainted meat sold in the form of meatloaf or patties. Voluntary recall by Fairbank Farms, Asheville, NY

Distributed by: Trader Joes, Price Chopper, Wild Harvest, BJ’s Giant Foods

Meat Dated Oct 7, 2009
Identifying code: EST492

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Free PDF

Common Butcher Cuts of Beef Chart

Beef Made Easy

This free PDF handout is an 8.5 x 11 version of the Beef Made EasyCuts Poster andis made available to you by Cattlemens Beef Board & National Cattlemens Beef Association.

Click on this link for full size PDF: Beef Made Easy

Additional butcher cuts of beef Poster size PDF’s Available: Beef Cut Charts

Get the latest version of the FREE Adobe Acrobat Reader to view the PDF.

Basic Butchering of Livestock & Game

The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry

Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm

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Every time I post a story or recipe for ribs it proves to me once more that ribs are one of the favorite foods for many folks to cook out doors on a grill or smoker. And they are also one of the most frustrating foods to prepare on the grill or smoker for many of you. As Ive said many times before there are as many recipes and opinions about just how to properly cook ribs as there are people who like to eat them. In fact,there may be a few more opinions than people since some folks, like me, will prepare ribs several ways. Today Im showing the pictures of my recent cook to give you some tips, tricks and my opinion on a good way to prepare ribs. Use this information combined with other recipes, tips and your experience to develop the best method for you.

I often recommend to you that you could consider your grill to be one of the many tools you have to prepare food and that grilling or smoking on your grill can be but just one of the steps you take in preparing delicious meals for your family and friends. This post is about how I used my grill as one step in preparing some tasty ribs for my son. I hope it inspires you!

First off, youll want to set up your grill for indirect cooking and have a smoker box with a couple cups of dry wood chips for flavor. The wood you use will affect the flavor of the ribs, so use what you enjoy. I like a combo of fruit wood with mesquite. You may prefer only mesquite or hickory or oak or any combination that suits your taste. Go for it!

If you have a smoker then you are already set to go. This cook requires a steady heat of approximately 225F 250F degrees for approximately 2 hours. So you need to carve out some time to tend to the fire of your charcoal grill or smoker and to replenish the dry wood chips or chunks in your smoker box or other apparatus several times to maintain a consistent smoke to ensure good flavor.

I found a special at the grocery store on some meaty pork ribs and my son had asked for ribs Soon dad!

One rack of Baby Back pork ribs - cut in half to make it easier to handle

Now, generally I dont like to add a lot of extra flavor to meat Im going to smoke or grill but recently I came across a collection of rubs from Chef Tom Douglas that I really like for chicken and pork. I used his pork rubon the ribs but only on the top (or convex arc) side because (and this will drive the purists out there nutz-oh!) I didnt remove the membrane from the underside (or concave) side and dont put rub there either. Ill explain in a moment.

It only takes a Tbsp or so of rub on ribs to add a layer of flavor. Dry off the ribs with a paper towel prior to adding the rub.

Brine pork ribs for 8 hours or so to add flavor and moisture before cooking. Drying them with a paper towel prior to adding rub or cooking will help with flavor enhancement as well! Here is a simple brine recipe for pork.

While I preheated my grill I let the ribs absorb some of the flavors of the rub being mindful that a rub on the surface of meat will only penetrate a little bit into the meat unless there is a cause agent like vinegar or water or something to help the meat absorb it. And this was not an overnight rest. So I expected the rub to absorb some surface moisture and create a flavorful crust. It would be one layer of complimentary flavor on the ribs.

After being on the grill and cooking with indirect heat and smoke for about 2 hours - the ribs look done, but they aren

The next step is pretty simple using indirect heat I placed the ribs meat-side up, made sure there were enough wood chips in my smoker box to last a while and closed the hood. From experience I know the setting on the grill when set up for indirect heat that will maintain a fairly consistent 225F degrees in normal weather conditions. Went inside and set the time for 30 minutes. When it rang I check the ribs and rotated them in location on the grates to ensure even smoke and cooking added a few more chips and closed the hood. I repeated this 2 more times and the pulled the ribs after 2 hours on smoke.

Brush on some of your favorite sauce, apple cider, mustard, beer or other wet topping before tightly wrapping the smoked ribs in foil. This added moisture will help keep the meat moist and assist in the final stage of cooking with heat to ensure all the connective tissues break down and flavor the meat.

The final stage is often called The Texas Crutch method I think it got that name because some good olboys in Texas figured out how to ensure tasty moist ribs when cooking on dry wood & smoke heat. The meat can only absorb so much smoke and at a certain point it begins to dry out from the hot, dry and smoky air. 1.5 2 hours is about the standard time for smoke on most meats cooked this way. Take the ribs off of the smoke and place them on foil. Moisten the ribs with a bit of apple juice or beer or sauce or and elixir of sorts that will add a complimentary layer of flavor to the meat and that suits what youve already added by virtue of the rub seasonings and wood smoke. And seal them in the foil by folding it over and creasing the edge. No need to leave an opening. This tight seal will pretty much steam the ribs in their own juices and whatever additional elixir youve added so much for folks who say not to boil the ribs before cooking. Steaming after smoking is a way to ensure the meat is moist and the connective tissues break down to both flavor the meat as well as making it tender to chew.

Continue to cook for about another hour or so at low heat usually in the range of 225F 250F degrees. And speaking of range I finished mine in the oven, inside in the oven. There I said it. (Will someone pick up that boy over there who fainted when I confessed to not finishing these on the grill or in the smoker?) You see at this point in the cook all you want is consistency of heat. The ribs are sealed in foil with some sauce or other elixir and there is no way the smoke from a fire, aroma from charcoal or such will penetrate or affect their taste. I choose to finish them where its most convenient for me and that means in the oven.

Ribs are done

At about an hour I remove one of the foil packets, open it up and check the doneness of the tasty smelling and looking ribs by giving the bones a little wiggle. If they wiggle pretty freely to my taste they are done and ready to set and rest. Sometimes Ill place them in an insulated bag or cooler (no ice) or sometimes just lay a couple of towels over them and leave on the counter. I like my ribs a bit messy and serve them at this point. But if you prefer crispy surface, you can toss them back on the grill to add a layer of texture be mindful that you arent grilling to cook, just crisp up the surface so Hot & Fast would be the cautionary advice for this stage.

I like to let the ribs rest for about 45 minutes to an hour on the kitchen counter, still wrapped in the foil with a towel over them. Then I slice individual ribs and serve. In this photo you can see the slight smoke ring, the rub and sauce glaze on the surface and how the meat has pulled back just a bit from the ends of the ribs. Done to my taste - but your taste may be different!

I enjoy seeing a plate of ribs stacked on a plate and served in front of me. Sometimes Ill add a side dish with some sauce or vinegar mix, but generally Im happy with the flavors Ive added to the meat and will simply dive in. As I stated at the beginning of this post my son had requested the ribs so I sliced them all and let him pick as many as he wanted. Thankfully he hasnt learned that the smaller end often has more meat on it and he left those two ribs on the platter! I can say without reservation these ribs were DEE-LISH-US!

At the top you can see a bit of the membrane - I pull that off after smoking and enjoy it as

OH and about that whole I didnt remove the membrane on the underside. statement. General practice is to remove this. And thats fine.

Because I like to cook the ribs without flipping them I find the membrane holds in moisture from the ribs above (or at least I imagine that!) and by the end of the cooking time on the grill or in the smoker the membrane has cooked, shrunk and most often crisped up to the point that, when I bring them into the kitchen and before I baste with sauce and seal them in the foil, I can pick off nice crispy pieces of membrane and..eat em. Kinda like cracklins, not exactly but tasty. (Psstdont tell my son I do this, cause then hell want some and I consider them my treat for doing most of the cookn!)

So there you have it or at least one version of it. I hope you find this post useful and inspiring. And most of all I hope it helps you to feel absolutely OK if you like to prepare food on your grill in combination with other cooking methods and techniques. Because if you like it and your family and friends like it then its good!

Happy Grilling!

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Hiya CB!

You and the folks who read The Big Easy conversation board on the Users Forum know I do enjoy coming up with new ways to cook food in The Big Easy. After many test runs Ive developed a way to make baby back ribs that are tasty and fall-off-the-bone finger-lickn good. I know we like them here at home, the boys at work do and, by the positive comments Im reading on the posts in the Users Forums the folks who try this method are enjoying them too! I hope everyone will give baby back ribs My Way a try! - Tommy I dont need no stinkin oil! Bommarito.

Tommys Way of Cookn Baby Back Ribs

1. Place the two half racks of ribs in a standard hinged grilling basket you know the kind, one that you might use for burgers these have two halves that open like a clam shell and hold the burger patties in place when closed..
2. Place the basket with the ribs centered into The Big Easy cook for 30 35 minutes
3. Remove basket from The Big Easy and take ribs from basket to rub with your favorite rub, wrap in two sheets of heavy duty foil and place back in the basket and back into The Big Easy for another 45 minutes
4. Remove basket from The Big Easy and take ribs from foil and add sauce if you like at this time.
5. Place ribs back into the basket and back in The Big Easy for a few minutes to caramelize the sauce.
6. Remove and allow 10 minutes to rest before serving.

To print a copy of this recipe with full list of ingredients, click here:

TOMMYS WAY FOR COOKN BABY BACK RIBS IN THE BIG EASY OIL-LESS INFRARED TURKEY FRYER

More Information: The Big Easy Oil-Less Turkey Fryer

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