Beef Steak and Philly Cheesesteak recipe by the BBQ Pit Boys

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An open fire Grilled Roast Beef sandwich with cheese, onions, and mushrooms, Philly style or classic, can make a New York Yankees baseball fan wish he was a Phillies fan! It’s that good, as shown by the BBQ Pit Boys.

 

 

 

 

 

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MINI BURGERS (SLIDERS) – VIDEO RECIPE

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Ingredients: makes 10

500g Minced/Ground Beef
2 Onions
1 cup BBQ sauce (see link for recipe)
10 spinach leaves
3 slices cheddar cheese (cut into qtrs)
2 tsp garlic powder
1 egg
2 tsp dried oregano
1/4 cup cornflake crumbs
salt & pepper to season
10 mini Panini Rolls

BBQ sauce recipe – http://www.youtube.com/watch?v=PTUxCvCz8Bc&feature=player_embedded

ENJOY!

~ Nicko

Rib Eye Steak Recipe by the BBQ Pit Boys

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BBQ steak.

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The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

 

 

 

 

 

 

Mayo Method Steak Sauces – Fast Easy Condiment for Grilled Steaks

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Grilled meat (steaks) in Czech Republic.

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Learn how to make Mayo Method Steak Sauces! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Fast Easy Condiment for Grilled Steaks!

 

 

Ossobuco Milanese style – Original Italian recipe

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The ossobuco is a traditional dish of the Milanese cuisine: a rich and tasty main course, usually served with polenta or with a Yellow Saffron risotto!

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Hi and welcome to the GialloZafferano kitchen, today we’ll be preparing together a typical main course of Lombardy: the ossobuco Milanese style. Let’s see what ingredients we’ll need:
• 4 veal shanks with marrow bone, weighing about 10-12 oz (300-350 g) each
• 1 small onion
• Pepper / salt
• 3,5 tbsp (50 g) of butter
• 1 glass of dry white wine • About 4 cups (1 lt) of meat broth
• ½ cup (50 g) of flour
• 2-3 tbsp of extra virgin olive oil
• 1 lemon
• 1 clove of garlic
• 1 clump of parsley
Let’s make together the ossobuco Milanese style:
First of all, peel and finely chop the onion, then take a pan large enough to contain the 4 veal shanks and put in the oil, 2-3 tablespoons, the butter and the chopped onion. Let it soften on a very low flame for at least 10-15 minutes; it means that the onion shouldn’t brown, but stay light coloured and turn transparent. Now we can move on to our ossobucos: if there is, remove the tough skin, while, with regard to the skin surrounding the meat, cut it in several spots to keep from curling; on the contrary, leave it whole if you think the meat would flake apart. After that, roll them in flour on both sides.
Once the onion has softened, add the shanks and brown on both sides. Now add the white wine… let it evaporate, and when it’s all evaporated add the broth, little by little, cover with a lid, and cook the ossobucos for at least an hour, an hour and a half, until tender. I remind you that according to a common variant, you can add also some tomato puree.
60-90 min. — low heat
5 minutes before the end of cooking, it’s time to add the gremolada, that is a mix of chopped parsley, garlic and grated lemon zest, so pour them in… stir a little bit and let the ossobucos cook together with the gremolada for 5 minutes more.
Our wonderful ossobuco Milanese style is finally ready. You can serve it with the classic saffron risotto or with a creamy polenta. From Sonia and GialloZafferano, bye bye and see you next videorecipe.

Sliced steak recipe

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Sonia reveals the secrets of cooking the sliced steak, a classic main course often served with rocket and tomatoes.

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We are lodged in an organic farm in the regional park of the Euganean Hills, very close to Padua, in the Veneto region.
Surrounded by such a beautiful landscape I’ve prepared this excellent sliced steak and I’ll show you my cooking secrets!
• 3,5 oz (100 g) of rocket
• 7 oz (200 g) of cherry tomatoes • 1,8 lbs (800 g) of entrecôte steak
• oil, pepper and coarse salt to taste
Let’s make together the sliced steak with rocket and tomatoes:
First of all, take the meat out of the fridge at least an hour in advance, it must be at room temperature, then heat a grill pan until very hot, sprinkle some coarse salt and put the meat on the fire. In this case, the meat is about 2-2 ½ inches thick and it should cook at least 5 minutes per side, according to your taste of course; remember to turn the meat only once on each side… so cook for 5 minutes, then flip it over and cook for 5 minutes more; the steak should be quite pink inside… given that, you can make it more or less cooked.
After 5 minutes, lift the meat, without piercing, and flip it over, add some more coarse salt and cook for 5 minutes more on the other side.
When the meat is ready, let it rest for at least 10 minutes, so that the juices distribute evenly. Then slice the meat, without piercing the surface. As you can see, this steak is medium rare, but if you prefer it more cooked, keep it on the flame at least 2 minutes more per side.
Serve the sliced steak on a bed of rocket, after that add the cherry tomatoes, that have been cut into quarters… sprinkle with pepper… drizzle extra virgin olive oil… and, for a touch of class, serve it with different salt varieties such as the Himalayan pink salt, the Cyprus black salt or the grey sea salt from Brittany. Enjoy your sliced steak and see you next time with Sonia!

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