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Santa Maria Tri Tip:
1 to 100 Tri Tips, fat trimmed
Garlic Salt, Lemon Pepper, Accent or Adolphs mixed in a shaker jar.
Red Oak firewood |
Trim the tri tip leaving a little fat on the top side. Shake on lots of seasoning. When the coals are ready, grill meat until done (rare, med. or well). Turn about every 10
minutes and slow-cook so that it takes 30-40 minutes to cook - keep grill high. |
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Peach Tri Tip:
A tri tip or two, fat trimmed
Accent or Adolphs mixed with Black pepper.
1/2 cup Worchester and 1/2 cup A-1 Sauce.
Peach chunks (canned or fresh sliced)
3-4 Beers |
After trimming the tri tip, sprinkle with the dry seasoning. Drop in a pan and add the 1-cup of "wet" seasonings. Add the beer and mix to coat meat. Meat on the grill,
peach chunks on the coals. Cook to desired taste. |
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Grilled Prime Rib:
1- 12 to 15 Lb. capless Prime Rib, bone in.
1 cup Kosher Salt, or Sea Salt
1 cup course cracked Black Pepper |
In your BBQ grill make a large fire over to one side. Rub the Prime Rib with the salt and pepper. When coals ready place the Prime Rib on the grill opposite the coals - no part of
Rib is over the coals. Close lid on BBQ with vents open 1/4. Cook appox. 2 hours adding fresh charcoal every 30 minutes or so. Allow to rest 30 minutes before slicing. Serve. |
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Crock Pot Beef BBQ Sandwiches:
3-Lb doneless chuck or bottom roast, cut into 4 chunks.
1 med. onion chopped
1 large white onion diced (optional).
3 Tbs minced garlic
3/4 cup water
2 cups BBQ sauce
1 Tbs each salt and pepper |
In crock pot place onion and garlic on bottom, top with beef. Salt and pepper, add water and cover. Cook LOW for 9 - 9 1/2 hours until beef falls apart with fork. Remove all
liquid, trim and discard the excess fat from the cooked beef. Shred with fork. Add the BBQ sauce, mix, and serve on kaiser rolls or hamburger buns. Top with diced white onions (optional). |
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California's Best Burgers:
2- Lbs lean ground beef
1 package dry onion soup mix
1/2 cup Teriyaki sauce, or water
3 Tbs Hot Sauce
3/4 cup bread crumbs (if desired).
Sliced jack cheese (optional). |
Combine all ingredients in mixing bowl. Shape into patties (about 12-14). Spreak hickory chips over coals and wait until they flame up. Grill burgers to desired doneness, turning
frequently. Sever between sesame or onion buns with plently of lettuce, mayo, tomatoes and onions. |
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Firehouse 431 Chili:
8- Lbs course grind sirloin or round.
3- Tbs Olive Oil
3 med purple onions chopped fine
2 green bell pepper chopped
3 stalks celery chopped
4- Tbs minced garlic
2- #2 cans Contadina Tomato Sauce
2- #2 cans Contadina Crushed tomatoes
1- can favorite beer
2-3 cups small washed mushrooms with stems removed
6 oz. medium Salsa
2 - 4" hot pepper finely diced, no seeds.
1- 4oz. can diced green chilies. |
Put oil in 10-12 Qt. pot. Add onion, bells, celery, garlic. Cook until med.soft. Slowly add meat, stirring until redness disappears. Add remaining ingredients, stirring after each
addition. Lower heat and simmer 3 hours. Salt, pepper, hot sauce to taste. Serve in a San Luis Sourdough Bread Bowl topped with grated sharp cheese and diced red onions. Serves 15 |
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Bop's Great Chicken Fried Steak:
2- cube steaks, 6 oz. each
1/4 cup + 2 Tbs. flour
1/2 Tsp. each: salt, pepper, paprika
1 cup oil
2 Tbs chopped tomato
2 Tbs. diced onion
1 1/4 cups milk or more as needed |
Pat steaks dry. Combine 1/4 cup flour, salt, pepper and paprika. Stir and coat each steak. Pound lightly on each side with a rolling pin or side of a clever. When flour mixture
absorbed heat oil to 375. Add steaks and heat until seared and well-crusted on one side, about 2 minutes. Turn, cook 2 minutes more. Transfer steaks to plate lined with paper towels; keep warm.
Pour off all but 2 Tbs of the cooking oil. Return pan to med-low heat. Whisk in remaining 2 Tbs of flour; cook 1 minute. Add tomato and onion. Whisk in milk; cook until thick. Add more milk if gravy becomes too
thick. Salt and pepper. Spoon gravy on plates and top with the steak. Serves 2 |
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