Dads Steak Marinadebarbecue Sauce Recipes

BEST BARBECUED MEAT AND HOMEMADE BARBECUE SAUCE

Steps:

• Preheat your oven to 350 degrees F and light your barbecue about 40 minutes later.
• To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
• Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until sweet and tender. This will take 1 1/2 hours for the pork ribs and the lamb (but if you like your lamb pink, it will only need 1 hour), and 1 hour and 20 minutes for the chicken.
• Now you're going to finish your meat on a medium hot barbecue. Place it carefully on the bars of the barbecue and sear it well on 1 side, then turn it over. While it's cooking, use your reserved rosemary sprigs to baste the meat with the sticky juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the barbie and rest it on a serving dish for a few minutes. Meanwhile, pop your roasting pan on the barbie or over a gas burner and let the juices reduce a bit.
• Cut the pork into individual ribs, carve the leg of lamb into slices or tear the chicken into pieces, and serve with a bowl of the lovely marinade juices from the roasting pan.

DAD'S BARBECUE SAUCE

Steps:

• In large pot, saute shallot in bacon fat till it turns glassy.
• With heat on medium, add remaining ingredients.
• Simmer til sauce bubbles. If necessary, add water to thin sauce to your desired consistency.
• Pour up, refrigerate and enjoy!
• This is excellent on chicken for the grill.

DAD'S STEAK MARINADE/BARBECUE SAUCE

Steps:

• In a bowl, mix all the ingredients together.
• Use this to marinade brisket, steak, chicken, or other meats.
• Can be used with a large pork butt or shoulder in a slow cooker on low for 8-10 hours, shredded with forks, and served on rolls with coleslaw on top.

DAD'S SIMPLE STEAK MARINADE

Steps:

• Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
• To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.

STEAK WITH BARBECUE SAUCE

Steps:

• Season the steaks on both sides and brush with a little oil.
• To make the sauce, heat the remaining oil in a small pan, then add the onion and fry for 5 mins until soft and lightly browned. Add the remaining ingredients and simmer gently for 5 mins more.
• Barbecue, griddle or grill the steaks for 3-4 mins on each side until cooked to your liking and serve with the sauce.

DADDY'S STEAK MARINADE

Steps:

• Sprinkle salt, pepper, and garlic powder on one side of each steak and then pour 1/2 tsp olive oil on each steak.
• Knead spices and oil into the steaks.
• Repeat on opposite sides.
• Put steaks in a bowl (I usually use a glass flat baking dish for best results).
• Add remaining ingredients.
• Marinate for at least 30 minutes! The longer, the better!

DAD'S GRILLING STEAK MARINADE

Steps:

• Combine ingredients.
• Pour over steak/chops.
• Marinade for at least 4 hours.
• Grill.

DAD'S FAVORITE STEAK SAUCE

Steps:

• Whisk ingredients together in a medium pan -- bring to a boil over high heat.
• Reduce heat and simmer until thickened.
• about 10 minutes.stir frequently.

DAD'S FAMOUS BARBECUE SAUCE

Steps:

• WHISK all ingredients well in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard.
• SIMMER sauce over low heat.
• WHISK occasionally to refresh consistency.
• REMOVE from heat after 30 minutes.
• COOL barbecue sauce completely.
• FUNNEL into plastic squeeze bottles or Ball canning jars.
• USE as you would any barbecue sauce.
• SUGGESTION: Serve with barbecued chicken or ribs, or my favorite -- pulled pork sandwiches.
• STORE refrigerated and capped.
• ENJOY it while it lasts!

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE

Steps:

• Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
• Generously season each steak with salt and ground black pepper. Set aside.
• Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
• Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
• Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
• Spoon broth and butter mixture over steak and serve.