Bill's Beef Power Rub
(Paul Kirk's Championship Barbecue Sauces)
Use this rub on any beef cut. Sprinkle it on heavily and cook over indirect heat.
1 cup cane sugar
1 cup garlic salt
½ cup paprika
3 Tablespoons black pepper
2 Tablespoons chili powder
1 Tablespoon powdered beef base*
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon cayenne
Combine all of the ingredients in a sifter and sift to blend well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to 6 months.
Ain't Momma's Meat Loaf (Smoke & Spice)
Meat Loaf: 1 Tablespoon oil, preferably canola or corn
½ cup minced onion
½ green or red bell pepper, chopped fine
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon cumin
1 ¼ pounds ground beef
¾ pound ground pork
1 ½ cups dry bread crumbs
3 Tablespoons sour cream
2 Tablespoons Worcestershire sauce
1 egg
¼ cup stock, preferably beef
1 teaspoon Tabasco or other hot pepper sauce to taste
Basic Beer Mop (Optional)
12 ounces beer
½ cup cider vinegar
½ cup water
¼ cup oil, preferably canola or corn
½ medium onion
2 garlic cloves, minced
1 Tablespoon Worcestershire sauce
1 Tablespoon Wild Willy's Number One-derful Rub (see Chicken on a Throne recipe) or other savory seasoning blend
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.
In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl.
Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan.
If you plan to baste the meat, stir the mop ingredients together in a small saucepan and warm the mixture over low heat.
Transfer the loaf to the Hasty-Bake. Cook for 45 minutes, or until the meat has shrunk away from the sides of the pan. Gently ease the meat loaf out of the pan and place directly onto the cooking grid of the Hasty-Bake. Continue cooking the meat until the internal temperature reaches 170°F (approximately 1 ½ hours), dabbing it every 30 minutes with the mop. When about 30 minutes of cooking time remain, apply a barbecue sauce of your choice to the top of the meat loaf.
After removing the loaf from the grill, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches.
Grilled Lime-Marinated Sirloin Steak with Chipotle
2 ½ pounds of sirloin steak
Marinade:
1 canned chipotle (or to taste)
2 cloves garlic, minced
1 Tablespoon chopped cilantro
4 Tablespoons vegetable oil
6 Tablespoons lime juice (about 5 limes)
Sauce:
½ cup honey
1 ½ cup peanut oil
2 or 3 canned chipotles
2 Tablespoons balsamic vinegar
4 Tablespoons brown mustard
¼ cup fresh lime juice
5 cloves garlic, minced
2 teaspoons ground cumin
4 Tablespoons chopped cilantro
2 teaspoons salt
Freshly cracked black pepper to taste
Place steak in large dish, baking pan or zip-lock bag. Mix all marinade ingredients together and pour over steak. Cover and let marinate in the refrigerator for 4 to 6 hours, turning occasionally.
To make sauce:
Combine honey, peanut oil, chipotles, vinegar, mustard, lime juice, garlic, and cumin. Puree in a blender or food processor. Stir in the chopped cilantro and add the salt and pepper to taste.
Salt and pepper steak to taste. Over very hot direct heat, grill the steak for 5 to 7 minutes on each side (for medium rare).
Remove the steak from the grill and let it rest for 3 to 5 minutes so that the juices drawn to the center by cooking redistribute for even color.
Serve the steak, which should be very juicy, either plain or on top of sliced French bread. Accompany each serving with several Tablespoons of sauce.
Good Ole Hasty-Bake Brisket
1 10 to 12 pound brisket
¾ cup soy sauce
¾ cup Worcestershire sauce
½ cup burgundy
¼ cup wine vinegar
¼ cup olive oil
3 Tablespoons lemon juice (fresh is best)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Hasty-Bake Gourmet Greek seasoning or equivalent
Mix all ingredients together for marinade. Pour over meat and marinate 24 hours in a glass or other nonreactive container or zip lock bag, turning several times. Remove meat from container and save marinade. Over direct heat in your Hasty-Bake, sear the brisket on all sides. Lower the fire box and put the heat deflector in place over the coals to continue cooking with indirect heat. Place the brisket in a Hasty-Bake baster pan or aluminum foil basting pan. Pour reserved marinade over the brisket and cook until the internal temperature reaches 180°F (approximately 1 hour per pound at 200°F). (Optional: At this point, you may remove the brisket from the grill and slice into 1/8" to ¼" slices. Put the meat back into the pan with marinade.) Cover the pan and cook for 2 more hours. Drain marinade from meat and serve.
