Archive for the ‘beef’ category

My Top 3 Recipes

May 31, 2010

This week on the grill I’ve been going back and making 3 of my favourite recipes. 

Shrimp and Scallops – Early in the week, I stumbled upon some amazing looking colossal shrimp that I couldn’t resist. I marinated these (and some scallops to keep them company) in a mixture of olive oil and fresh lemon juice, with a bit of lemon rind, and served them up with some mega tasty garlic fries. These colossal shrimp (about 10 shrimp per 1 lb) were the bomb, and I don’t know how I can ever go back to the piddly little ones… Boo. 

Shrimp on Steroids

Beef with Wild Mushrooms – I also went back and made the Beef with Wild Mushrooms. I overcooked this slightly on the first outing, so I wanted to get it just right this time around. The beef turned out great and the shrooms were very garlicy. This is a tasty one that requires lots of mouth wash afterwards. 

Beef with Wild Mushrooms

Ribs with Plum Glaze – I loved the Baby Back Ribs with Plum Glaze recipe that I tried out recently. My only complaint was that I wanted more MEAT! So you can imagine what happened when I was walking past the meat counter and laid my eyes on this bad boy… 

Big Daddy Ribs

Talk about beauty to my eyes – all 3 lbs of it. Unfortunately I had to cut it in half as I didn’t have a Ziploc big enough for it. This bummed me out a bit, but will teach me to be better prepared for next time. I followed the same recipe as before, but had to keep these ribs on the grill for 1.2 hours until it was fully cooked. 

Afterwards @TheSkivvy got chased across the balcony by a giant  moth who had taken up residence in my grill. Monty the moth didn’t stick around for long though… I think the screaming drove him away. 

Lessons Learned: 

  • Practice makes perfect
  • Invest in Ziplocs the size of sleeping bags
  • Giant moths are a sign that I need to grill more

Beef with Wild Mushrooms

April 10, 2010

I’m starting to build up some good experience with steaks. Ok, the first steak outing got slashed a lot in between, but the second steak outing came up trumps. This time around, I had a bit more multitasking to deal with, and we know how good I am at multitasking (clue: not very good at all). 

Fortunately, the recipe for beef with wild mushrooms is quite straightforward, but very tasty. I simply grilled up a couple of sirloin steaks seasoned with salt and pepper, and then poured over wild mushrooms cooked in butter and parsley. 

The ingredients: 

  • 2 sirloin steaks
  • 50 g butter
  • 2 garlic cloves (crushed)
  • 150 g mixed wild mushrooms
  • 2 tbsp fresh parsley (chopped)

Perfecting the sear

 Normally I would feel quite comfortable cooking up a steak, but I think that the running in between the balcony and the kitchen (where I was also cooking up some Yorkshire Puddings in the oven), threw me off slightly. Lucky for me, @TheSkivvy was handling the wild mushrooms and a tasty orange spinach salad. 

Out on the balcony, the steaks looked done perfectly, so I turned the grill heat down to low and dashed inside quickly to get the Yorkies out the oven. Trust the damn things to get stuck to the pan slightly, so they took a few minutes longer than I expected to get them all off. As soon as I did, I ran back out and put the steaks on a serving plate. 

It’s amazing how an extra five minutes can slightly overdo a steak. Luckily though it wasn’t overdone to “old boot” level, just more towards the slightly well done than the medium. I know to keep a better eye on them the next time and just take them straight off and leave to rest for those five minutes instead. 

Damn those puds

 Lessons learned: 

  • Don’t take your eyes off those steaks
  • Yorky puds are a pain in the arse sometimes, but worth it

Burger King

March 8, 2010

I progressed my baby-grilling-steps to burgers this weekend. I used a combination of ideas from my Weber’s On The Grill iPhone app (highly recommended!) and this random barbeque and grilling website I stumbled across.

For the burgers, I used:

  • 1 lb of beef (16% fat)
  • 3 slices of bacon
  • 1/2 cup of grated cheddar cheese
  • 1/2 cup of onion
  • 1 tbls garlic
  • 1 tbls fresh thyme
  • 1 tsp dried oregano
  • 1 1/2 tsp Worcester sauce
  • 1/4 tsp Tabasco sauce
  • 1 egg to bind

This did me three big patties (always good to have a spare one!). I think I pre-heated the grill too much again though and gave them a “mega-sear” – this is becoming my trademark move. They looked a bit of a mess on the grill but luckily my spare patty did a good job in being the one bound for cremation.

The remaining two burgers, once nestled comfortably in a bun, looked rather good. Even better, they tasted delicious. Maybe an extra teaspoon of Worcester sauce next time though (brings back memories of Worcester sauce crisps… Mmm!). 

Another successful outing for Bar-B-Khoo! Next on the list: Pork and Sage Kabobs.

The Bar-B-Khoo Burger

Lessons Learned:

  • Always make a spare patty, just in case things go a bit Pete Tong