My Mom always used to use some generic meat marinade mixed with wishbone Italian Dressing. I didn't remember which random packet she used so I decided to try the McCormick Grill Mates Montreal Steak seasoning we use on pretty much everything (burgers, steaks, pork chops). I've marinated with it before just a few hours on NY strips and it was good. This time I put the top round in with the marinade on Thursday afternoon so it marinated about 48 hours :) its smelling pretty amazing on the grill.
3lbs top round steak
1/2 cup olive oil
4 Tbsp balsamic vinegar
4 heaping tsp McCormick Montreal steak seasoning
At least 1 tsp of minced garlic, I put 2 in because we like garlic.
Poke a bunch of holes in steak (both sides) with a fork and put in a gallon sized resealable baggie. Mix marinade and pour in, press air out and then seal. Swish around to mix seasonings up. Put meat in the fridge and turn it at least twice a day to evenly marinade.
As far as the broiling or grilling goes, you'd best find a recipe but we always use two burners on the gas grill. Heat both burners to high then turn off one and put the meat over that. Switch every 20 minutes or so and don't flip the meat for at least an hour. Low heat & slow cooking along with the long marinating time makes the meat nice and tender.
Then we slice it thin and use the leftovers for french dips (just use a packet of au jus) the next day :) Or make hot steak sandwiches.
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Saturday, October 16, 2010
Monday, February 1, 2010
New pork recipe
Have I mentioned I love the Pork Board's website? Because I do. It's got a lot of great recipes. I got one of our favorite grilled recipes on there too. Think I already posted it here.
Anyways, here's tonight's pork dinner: Mustard-Herb crusted pork loin - I used the whole grain dijon mustard :) I'm having a sweet potato and Dad/Chris get some redskins tossed with EVOO and garlic/onion/season salt wrapped in foil and baked.
edited: YUM. This was good, different from the normal "shake some seasonings on and throw it in the oven". Will make again. I used 2 Tbsp of egg beaters insted of the yolks it called for and used the whole grain mustard.
And sometime this summer, since I finally got a citrus zester & manual (by hand) juicer I am going to try this one for my Margarita loving husband. Margarita pork roast.
Also a big step for me today: I ate oatmeal and didn't gag. I bought some of the Quaker low sugar variety pack since my hubby loves the maple/brown sugar kind. I tried the apple cinnamon and it okay made with milk. I think it'd be nasty made with water. They have a blueberry muffin one I want to try next. Oatmeal is only 2 points made with water and 3 made with 1/2 cup skim. Think I'll eat the point to not have it be funny. ;)
Anyways, here's tonight's pork dinner: Mustard-Herb crusted pork loin - I used the whole grain dijon mustard :) I'm having a sweet potato and Dad/Chris get some redskins tossed with EVOO and garlic/onion/season salt wrapped in foil and baked.
edited: YUM. This was good, different from the normal "shake some seasonings on and throw it in the oven". Will make again. I used 2 Tbsp of egg beaters insted of the yolks it called for and used the whole grain mustard.
And sometime this summer, since I finally got a citrus zester & manual (by hand) juicer I am going to try this one for my Margarita loving husband. Margarita pork roast.
Also a big step for me today: I ate oatmeal and didn't gag. I bought some of the Quaker low sugar variety pack since my hubby loves the maple/brown sugar kind. I tried the apple cinnamon and it okay made with milk. I think it'd be nasty made with water. They have a blueberry muffin one I want to try next. Oatmeal is only 2 points made with water and 3 made with 1/2 cup skim. Think I'll eat the point to not have it be funny. ;)
Saturday, October 17, 2009
pork loin recipes
Bought a decent sized pork loin at the store last night for dinner, today I just had to decide what to do with it. I have two really good recipes, one involves the grill (we do it on our rotisserie) the other the oven. Chris voted for the rotisserie one, but I'll give you both :)
rubbed and grilled pork loin from the pork council. We do it the same way except rotisserie it for a couple hours on medium. We have a meat thermometer on our grill so I'll stop the rotisserie and stab it in after its been about an hour and a half then every so often to check if its done. We had ours get a little charred last time from flare up but it was mostly the fatty part which we cut off anyways. This time Chris wants me to use the smoker box in our grill so we'll see how it is smoked.
recipe #2 is the apple-topped pork loin from allrecipes. It's great, my grandparents liked it so much when they got leftovers (I seal a meal / freeze stuff for them) that they called me right after they ate it to tell me it was the best pork they'd ever had.
rubbed and grilled pork loin from the pork council. We do it the same way except rotisserie it for a couple hours on medium. We have a meat thermometer on our grill so I'll stop the rotisserie and stab it in after its been about an hour and a half then every so often to check if its done. We had ours get a little charred last time from flare up but it was mostly the fatty part which we cut off anyways. This time Chris wants me to use the smoker box in our grill so we'll see how it is smoked.
recipe #2 is the apple-topped pork loin from allrecipes. It's great, my grandparents liked it so much when they got leftovers (I seal a meal / freeze stuff for them) that they called me right after they ate it to tell me it was the best pork they'd ever had.
Saturday, June 27, 2009
Grilled 'tater salad
This Grilled Potato Salad from Southern Living was OMG amazing the other night (make sure you do the rub and the dressing) :) oh and put the bacon on LAST not while stirring the potatoes and onions in the bacon grease. Oh yes, it involves bacon grease. Baaaaad for you but tastes so yummy.
edited to add recipe, in case the interwebs eat it ;)
Grilled Potato Salad
Yield
Makes 4 to 5 servings
Ingredients
8 bacon slices
4 medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
1 large white onion, cut into 1/2-inch-thick strips
Potato Salad Dry Rub
Potato Salad Dressing
Garnish: chopped fresh parsley
Preparation
1. Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
2. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.
3. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.
Potato Salad Dry Rub
Yield
Makes about 2 Tbsp.
Ingredients
2 teaspoons salt
1 1/4 teaspoons pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/8 teaspoon celery seeds
Preparation
1. Stir together all ingredients. Store in an airtight container up to 1 month.
Potato Salad Dressing
Yield
Makes about 1/2 cup
Ingredients
5 1/2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
Preparation
1. Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks.
edited to add recipe, in case the interwebs eat it ;)
Grilled Potato Salad
Yield
Makes 4 to 5 servings
Ingredients
8 bacon slices
4 medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
1 large white onion, cut into 1/2-inch-thick strips
Potato Salad Dry Rub
Potato Salad Dressing
Garnish: chopped fresh parsley
Preparation
1. Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
2. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.
3. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.
Potato Salad Dry Rub
Yield
Makes about 2 Tbsp.
Ingredients
2 teaspoons salt
1 1/4 teaspoons pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/8 teaspoon celery seeds
Preparation
1. Stir together all ingredients. Store in an airtight container up to 1 month.
Potato Salad Dressing
Yield
Makes about 1/2 cup
Ingredients
5 1/2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
Preparation
1. Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks.
Sunday, June 14, 2009
Amazing Filet Mignon
Smothered Filet Mignon on allrecipes.
I cooked it exactly as written (hot side vs side to melt cheese on), and used "regular" dijon mustard instead of grainy like the person who submitted it then reviewed it said. I also used less onion (Chris isn't a huge onion fan), pretty much just 2 slightly larger than a golfball ones and used gorgonzola instead of blue cheese. Dad and Chris both commented multiple times how tasty it was. I even loved it and I'm not a huge meat eater. It was very tender, very yummy. Costco filets yay!
I cooked it exactly as written (hot side vs side to melt cheese on), and used "regular" dijon mustard instead of grainy like the person who submitted it then reviewed it said. I also used less onion (Chris isn't a huge onion fan), pretty much just 2 slightly larger than a golfball ones and used gorgonzola instead of blue cheese. Dad and Chris both commented multiple times how tasty it was. I even loved it and I'm not a huge meat eater. It was very tender, very yummy. Costco filets yay!
Monday, May 4, 2009
more grilling
Is this amazing 10 clove garlic marinade. It's great to marinate steaks at least 24hrs in this amazing stuff. Yum. That's what's for dinner tonight ;)
Here's some of my other favorites:
- Bowler Beef
- McCormick Grill Mates Montreal steak marinade (I recommend the zesty option). I love those grill mates products in general. The Hamburger one is good on burgers (duh) with a little Worcestershire sauce, I like the chicken rub, the spicy Montreal steak, the garlic & herb seasoning... mmm.
- tried/true chicken marinade is just some wishbone Italian dressing and boneless/skinless chicken breasts. Leave them in there overnight and you've got yourself a good chicken sandwich :)
Here's some of my other favorites:
- Bowler Beef
- McCormick Grill Mates Montreal steak marinade (I recommend the zesty option). I love those grill mates products in general. The Hamburger one is good on burgers (duh) with a little Worcestershire sauce, I like the chicken rub, the spicy Montreal steak, the garlic & herb seasoning... mmm.
- tried/true chicken marinade is just some wishbone Italian dressing and boneless/skinless chicken breasts. Leave them in there overnight and you've got yourself a good chicken sandwich :)
Tuesday, April 28, 2009
awesome baby back ribs
Those of you friends with me elsewhere online know of our grill saga, that our last one died a rusty death. Our new grill has a little smoker box in it, where you can put soaked woodchips in and smoke while you grill. (I think you can buy one for any grill but its attached! so neat!). Anyways, we had to find something to smoke in the new grill, it was a requirement by my husband.
So we bought some hickory wood chips at Lowes when we bought the grill, so I had them taunting me from the kitchen counter until I found something. Then I found it on allrecipes.com, an easy baby back rib recipe. We'd never mastered ribs on the grill, so I always have to slice them apart beforehand and do them in the oven. Giant PITA. This recipe is great, just remove the membrane from the back, lightly dust and rub in the rub and then throw on the grill for an hour on a preheated grill. Prize Winning Baby Back Ribs.
My changes:
- Soak hickory woodchips in water for time recommended on package (think it was 30 min).
- Put in little woodchip holder in grill, let them heat up while preheating grill
- Add garlic pepper and kosher salt (sub for reg salt/pepper) to the rub, use rub sparingly, I think I still had at least 1/2 left from one slab. Want it to enhance the smoky and bbq flavors not overpower :)
- I used sweet baby ray's bbq sauce, but may try my old favorite recipe of bourbon whiskey BBQ sauce (using Gentleman Jack).
I have another slab in the fridge for this week :) may be dinner tuesday if the wind dies down. I could see us doing a couple slabs for a party sometime too. Chris ate about half the slab himself last time I made them ;)
So we bought some hickory wood chips at Lowes when we bought the grill, so I had them taunting me from the kitchen counter until I found something. Then I found it on allrecipes.com, an easy baby back rib recipe. We'd never mastered ribs on the grill, so I always have to slice them apart beforehand and do them in the oven. Giant PITA. This recipe is great, just remove the membrane from the back, lightly dust and rub in the rub and then throw on the grill for an hour on a preheated grill. Prize Winning Baby Back Ribs.
My changes:
- Soak hickory woodchips in water for time recommended on package (think it was 30 min).
- Put in little woodchip holder in grill, let them heat up while preheating grill
- Add garlic pepper and kosher salt (sub for reg salt/pepper) to the rub, use rub sparingly, I think I still had at least 1/2 left from one slab. Want it to enhance the smoky and bbq flavors not overpower :)
- I used sweet baby ray's bbq sauce, but may try my old favorite recipe of bourbon whiskey BBQ sauce (using Gentleman Jack).
I have another slab in the fridge for this week :) may be dinner tuesday if the wind dies down. I could see us doing a couple slabs for a party sometime too. Chris ate about half the slab himself last time I made them ;)
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