| Beef Steaks with Gorgonzola Butter |
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4 8 Oz. boneless beef top loin steak- cut 1 inch thick, 2 Tbsp crumbled Gorgonzola cheese of Blue Cheese, 2 Tbsp soft cream cheese with onion & garlic, 1 to 2 Tbsp softened butter, 1 Tbsp chopped pine nuts or walnuts (toasted)
For Gorgonzola Butter: In bowl stir together Gorgonzola cheese, cream cheese, butter and nuts. Shape into 1 inch diameter log. Wrap in plastic wrap and place log in refrigerator until firm.
Trim fat from steaks and season with salt to taste. Place steaks on grill directly over medium heat. Grill until steaks reach desired doneness, turning once halfway through grilling.
To serve: Cut steaks in half and cut butter log into 8 slices. Place one slice of butter on each steak and serve immediately.
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| Easy Fajitas |
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Beef Flank Steak and your favorite spicy beef marinade. Flour or corn tortillas, avocados cut-up, fresh tomatoes, chopped fresh cilantro, sour cream, fresh limes, and salt/pepper.
1. Marinate the flank steak for 2 to 4 hours in refrigerator (Ziploc bag is perfect) in your marinade.
2. Grill flank steak approx 6 min per side on your Hasty Bake Grill at 350 degrees with grill cover down.
3. Remove flank steak from grill.
4. Slice flank steak into thin strips and add slices to tortillas along with other ingredients and splash of fresh lime juice.
5. Ready to serve and eat.
Inexpensive and great Hasty Bake Grill flavors! Perfect for help yourself parties!
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| Papa's Poppers |
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Venison tenderloins (beef of choice), fresh jalepenos peppers, as many as you need... thick bacon strips, 1pkg of cream cheese, 3 tsp liquid smoke, 1tsp garlic salt, 1pkg of deviled ham, .....sauce....mixed together 1cup hasty bake bbq sauce, 1/2 cup apricot jelly
Peppers should be cut in half and cleaned of seeds, cut tenderloins into strips to fit in the pepper half's, mixture.....mix together cream cheese, liquid smoke, garlic salt and deviled ham.....place venison strip in pepper half then fill with mixture.. wrap pepper with bacon. Stick a toothpick in it to hold together. Baste peppers with sauce. Grill on your hasty bake until bacon is done. Meat will be med.-rare and mixture will be warm, eat warm or cool!!! Tasty!! They'll be gone before you know it, they can't eat just one.
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| Grilled Beef Fajitas |
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1/4 cup lime juice, 4 cloves minced garlic, 2 tablespoon cilantro, 1 tablespoon oil, 2 teaspoon worcestershire, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon coriander, 2 pounds flank steak, 2 teaspoon salt, 1 teaspoon ground black pepper, 6 large flour tortillas, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 large white onion
Combine the lime juice, garlic, cilantro, oil, Worcestershire, oregano, cumin and coriander into a ziplock bag. Add air to the bag and shake it to combine. Put steak in the bag, sealing out as much air as possible. Marinate 1-2 hours turning occasionally. Slice your veggies thin and brush lightly with oil. Light your grill and let it get hot 325-400 F. Raise the grill to sear option. Cook the steak to desired doneness about 3-5 min per side. The meat must rest at least 10 minutes after cooking. While the meat is resting, wrap the tortillas in foil and put them on the grill over indirect heat. Away from the coals. Grill your veggies over medium heat. Slice the steak against the grain. Garnish with lime. Don't forget the beverage!
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| hamburger |
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1 lb hamburger
Form into two equal patties. Sear for 2 minutes on each side. Cook with cover closed for 5 additional minutes. Remove and let stand for 3 minutes.
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| Smoked Perfect Porterhouse |
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2 tablespoons Worchestershire, 2 tablespoons Balsamic Vinegar, 4 tablespoons Olive Oil, 1 tablespoon Dijon Mustard, 2 cloves of Garlic-crushed, Cracked Pepper, 1- 4 lb Porterhouse Steak (about 4 inches thick).
Mix and whisk the first six ingredients together. Pat steak dry Rub steak with Olive oil Season steak with Lawry's Garlic Salt and cracked pepper to taste.
Prepare grill with hardwood charcoal on one side. Soak a chunk of cherry wood and a chunk of pecan wood. Sear steak on hot grill - only turn one time. Then lower grate midway and move the steak to the other side - add the cherry and pecan wood. Brush on marinade then close the top to smoke. Intermittenly apply more marinade and continue cooking until medium rare or desired doneness. Generally it takes around 15 to 20 minutes for medium rare.
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| Bacon Wrapped Hot Dogs |
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6 All Beef Hot Dogs (6:1#), 8 Strips of Thick Cut Peppered Bacon, 6 Quality Hot Dog Buns, Crumbled Bleu Cheese, Red Onion, diced Tomato, diced Romaine Lettuce, chopped Serano Peppers-sliced (optional), Dijon Mustard Butter
Prepare the hot dogs by wrapping each one with a piece of bacon in a spiral fashion. Use toothpicks to secure the bacon to the sausages. Take the two remaining pieces of bacon, dice, and cook in a skillet until crisp. Drain the bacon and set aside. Prepare a medium-high fire in the grill. Cook the hot dogs until the bacon is crisping, but not shrinking (it is best to use indirect heat to avoid flare ups). While the sausages are cooking, prepare the buns by buttering and grilling on a hot griddle or skillet. Finish by dressing the buns with dijon mustard and garnishing the hot dogs with bleu cheese, tomato, red onion, lettuce, and peppers if you want a bit of heat. These are perfect with a bit of slaw and a glass of Pinot Noir.
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| Smokin' Hot Ribeyes |
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4 1-1/2" thick ribeye steaks, 1/2 cup teriyaki sauce, 1/4 cup worcestershire sauce, small (8-10 oz) jar of jalapenos, 2 tsp coarsely ground pepper, your favorite salt-based seasoning (recommend Hasty-Bake Gourmet Greek Seasoning)
Place steaks in large zip-lock bag or marinate dish. Mix remaining ingredients (except salt-based seasoning) and pour over steaks. Allow steaks to marinate minimum of 1 hour (up to 24 hrs). Approximately one hour prior to grilling, make sure steaks are placed at room temperature. Also, place hickory chips in water at this time. Build coals (recommend hardwood lump charcoal) on one side of grill. When coals are red hot, raise to within 2-3" of cooking grate. Remove steaks from marinate and season to taste with salt-based seasoning. Place steaks over hot coals and sear both sides (3-4 mins per side). After searing steaks, move them to side of grill opposite coals and lower coals to bottom of grill. Add large handful of damp hickory chips to coals and allow steaks to smoke for 25-30 mins (turning once midway). After removing from grill, allow steaks to cool for at lease 5 mins before serving.
I am still using a Hasty-Bake Ranger model, which is very old, but still provides excellent service.
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| Poor Mans Fillets |
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2 lbs ground sirloin, 1 small onion chopped, 1 raw egg, 1/8 cup yellow mustard, 1/8 cup Heinz 57, 1/2 package of 2" X 2" crackers, 1 tsp garlic powder, 1 tbsp course ground pepper, 8 strips bacon.
Mix all ingredients together except bacon. Make 4 patties (yes they are big) and wrap with bacon. Use toothpicks to hold bacon to fillet. Use a high setting to sear both sides of meat, then drop setting 6 inches to slow cooking. Cook to preference. I like mine medium, it still is a little juicy.
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| Drunk Steak |
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Steak, 1 cup bourbon, 1 cup soy sauce (preferably Kikkoman), 3 tablespoons Asian (dark) sesame oil, 2 tablespoons sugar, 1 tablespoon minced peeled fresh ginger, 1 beefsteak (1-1/4 inches thick and 1-3/4 to 2 pounds)-cut from the top or bottom round, Coarse salt (kosher or sea), freshly ground black pepper, 1 tablespoon cold salted butter. You'll also need: 1 cup wood chips or chunks (preferably oak or hickory), soaked for 1 hour in water to cover, then drained
1. In a mixing bowl, combine the bourbon, soy sauce, sesame oil, sugar, garlic, and ginger. Whisk until the sugar dissolves. Place the steak in a roasting pan just large enough to hold it. Pour the marinade over it, turning the steak once or twice to coat it evenly with the marinade. Let the steak marinate for 4 hours in the refrigerator, covered, turning it once more.
2. Set up the grill for direct grilling using a 2-zone fire. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then lower one burner to medium. If using a charcoal grill, preheat one zone to high and the other to medium, then toss all of the wood chips or chunks on the coals.
3. When ready to cook, brush and oil the grill grate. Drain the marinade off the steak and discard the marinade. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare. Start by searing the steak over the hot zone for about 2 minutes, then move it over the medium zone. Repeat on the other side. To test for doneness, insert an instant-read thermometer in the side of the beef. The internal temperature should be 140 to 150 degrees F for medium-rare. Generously season the steak with salt and pepper as it cooks.
4. Transfer the grilled steak to a cutting board. Stick the piece of butter on the end of a fork and rub it over the top of the beef. Let the steak rest for about 3 minutes.
5. Using a sharp knife, carve the beef into broad thin slices, holding the knife blade at a 45 degree angle to the top of the meat. Pour the juices over the slices and serve at once.
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| Grilled Steak with a Red Wine Dunk |
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Rib Eye Steak, bone in, at least 2 inches thick. Find ones with good marbling. Ok to sub strip steak if you prefer.
Kosher or sea salt (for seasoning meat and marinade dunk), 2 cups Red Wine, 1 cup Soy Sauce, 1/2 cup Orange Juice, 1 Tablespoon Sliced Ginger, 1 sprig Rosemary, 1 teaspoon Salt, 1 teaspoon Ground Black Pepper
1. Pull steaks from fridge 45 minutes before cooking and lightly season with salt on both sides. 2. Build a fire suitable for direct heat grilling.
3. Combine the dunk marinade ingredients in a large rectangle pyrex casserole. Taste and adjust seasoning to taste. It should be very savory, meaning a spoonful of it tastes really good.
4. Set up a table next to your grill and bring out the steaks and dunk marinade.
When the fire is ready and the steaks are at room temperature, place the steaks over the coals and cook for 5 minutes. Remove and place cooked side in dunk and let rest in the dunk for 2 minutes. Remove from the dunk and place the uncooked side over the coals. Cook 5 minutes and place the cooked side in the dunk. Let rest for 2 minutes. Repeat this process until you have cooked them to your preferred degree of doneness. Medium rare will take about 20-25 minutes. The exterior will be nice and crusty without being burnt. Place the steaks on a rack to rest for 10 minutes before slicing or they will bleed out and your steak will not be as tender and juicy as it can be. There will be enough internal heat in the meat so you do not have to fear for serving a cold steak.
What happens is this: The cooked side heats up and begins to char and color on the grill. When you place the cooked side in the dunk osmosis will occur and the cooked side will cool slightly in the dunk pulling flavor deep inside the meat while giving the exterior a slow developing crust that will blow your socks off. Don't rush the process. It works and the results are worth it. As one of my friends recently claimed..."this steak is epic!".
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| Fast Lasagna |
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1 pound Hamburger meat, 2 cans of tomato sauce, salt & pepper, 1 package of extra wide egg noodles, 1 cup cottage cheese, 1 cup sour cream, cheddar cheese
Cook hamburger meat, salt and pepper to taste. Pour tomato sauce on the cooked, drained hamburger. Cook egg noodles, drain. Add cottage cheese and sour cream to the noodles. Rotate hamburger mixture in bottom of baking dish, then egg noodles mixture-one layer of each at a time. Sprinkle cheddar cheese on top. Cook in oven 350 degrees for about 25 minutes. Serve hot.
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| Absolutely Best Meat Loaf |
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2/3 cup oatmeal, 2/3 cups ground cracker crumbs, 1 Cup milk, 1/2 Cup Ketchup, 2 Lbs ground beef ,1 Lb ground pork sausage, 2 beaten eggs, 1/2 cup chopped onion, 2 Tsp. salt, 1 Tsp. sage, 1 Tsp. poultry seasoning, dash or two of pepper
Piquant Sauce: 6 Tbsp. brown sugar, 1/2 cup Ketchup + (scant), 1/2 Tsp. nutmeg, 2 Tsp. dry mustard. Mix all ingredents together and pour over meat loaf.
Mix meats, eggs, onion, oatmeal, crackers and all seasonings together well. Mold into a 9 X 12 metal baking pan. Cover with Piquant Sauce. Bake in 350 degree smoker oven for 1 hour. You might have to drain off excess fluids. Serve.
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| Grilled Lamb Chops |
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1 Rack of Lamb, Exta Virgin Olive Oil, Kosher Salt, Fresh Cracked Pepper, Oregano, Garlic Powder
Take the rack of lamb and brush it with olive oil. Then liberally apply all spices until well coated. Place rack of lamb on hot charcoal grill until meat thermometer reads medium rare. Slice into individual chops and dig in.
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| Ancho Chili Tenderloin |
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One prime beef tenderloin, 1/2 cup ancho chili powder, 1/2 cup sweet smoked Hungarian paprika, 3 tbs. black pepper, 3 tbs. salt, 1 tbs. garlic powder
Mix all dry ingredients together and dry rub over tenderloin. Let sit overnight if at all possible. Start your fire with three heaping handfulls of natural charcoal. Cook over indirect heat in a Hasty bake oven. Do not open the top. If you're lookin', you're not cookin! When the oven temp drops to 140 degrees, remove and let the roast rest for one hour. Enjoy.
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| Beef Tenderloin |
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1 Whole Beef Tenderloin , Mortons Nature Seasoning, Olive oil
Place Whole Beef Tenderloin out on counter, bring to room temperature. Season with Mortons Nature Seasoning or your favorite seasoning. Build fire using Ozark Oak Lump Charcoal, just on one side. When fire is ready cover meat with Olive oil and place on fire side with fire raised up to the cooking surface. Sear the meat on both sides for 5 minutes and then move to the other side of the cooker and lower the fire down to bake. Cook another 20 minutes and you will provide all cuts of meat from well done to medium rare.
Vegetables covered with olive oil and cooked on the grill is a nice completment. I can only submit one recipe, yet use my Hasty-Bake all the time.
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| Smokey Grilled Nachos! |
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1 bag Tortilla chips, 1 yellow onion diced, 3 green onions chopped, 1 can sliced black olives, 6 cherry tomatos sliced, 3 cloves of garlic diced, 1 bunch of cilantro, 1 pound of ground beef, 1 packet of taco seasoning, 1 bag of shredded cheddar cheese, 1 bag of shredded lettuce (optional), 1 dollop of sour cream (optional)
Build a fire with Hasty-Bake Hardwood Lump Charcoal in your Hasty-Bake grill. Brown ground beef, taco seasoning, and garlic in a frying pan. Place chips on a large metal tray. Evenly sprinkle on the ground beef, garlic, yellow onion, back olives, and cheese on top of the chips. Once the charcoal starts to turn ash colored on the edges place the tray on the grill and leave until cheese has melted. Remove nachos from the grill and sprinkle on top the green onions, tomatos, cilantro, and lettuce and sour cream if so desired. Enjoy!
You will enjoy the smokey flavor of these nachos which bring them to a whole other level of scrumptiousness! Great for tailgating or anytime!
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| Beef K-Bobs |
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Fresh cut steak 1 inch thick or One fresh venicen tenderloin! Fresh bell, red and yellow pepers, fresh mushrooms, 1 red onion, fresh tomatos.
Cut meat into 2 by 2 inch squares, same with the peppers and onions, mushrooms are about the right size! Put into a gallon freezer bag that will seal tight and not leak!! 1 half cup of Hasty Bake Rub,1 half cup of Hasty Bake Greek seasoning, 2 cups of soy sauce, 1 quarter cup of olive oil. Seal bag, and place in fridge overnight! Turn bag over a couple of times if possible to mix! Next day take out of fridge, drain juice off! Pour into large bowl or pan and let set! Start your fire on your Hasty Bake and get the temp to about 180 to 200 degrees steady! Put your hickory or pecan on and get it smoking! It has pretty much reached room temp by now! Put your Hasty Bake grate over your grill or if you don't have one you can use Skrews! Remember LOW AND SLOW! Enjoy!
These K-BOBS won first place at Bentonville, Ark, Duck's Unlimited KCBS cook off in 2005!! 54 teams competed!!
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| Steak |
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New York Strip Steak. Season All Fresh Cracked Pepper
Season steak with Season All and Fresh Cracked Pepper to taste. Let reach room temp. Place on the Hasty Bake and grill with lid closed to desired doneness. Eat.
No fuss, just a steak on the Hasty Bake. It doesnt need any additional complication and doesn't get any better!
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| Simple Porterhouse - Medium Rare |
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Porterhouse Steak about 1.25" cut, Kosher Salt, Pepper, Olive Oil
Coat Steaks in Olive Oil. Salt, Pepper Set grill to SEAR. Sear Side 1 - 45 Seconds Horizontal. Sear Side 1 - 45 Seconds Vertical Lower firebox, set Grill to BAKE. Let meat sit for 3 minutes Raise Firebox, set grill to SEAR., Flip Meat Sear Side 2 - 45 Seconds Vertical Sear Side 2 - 45 Seconds Horizontal Lower firebox, set Grill to BAKE. Let meat sit for 3 minutes.
This is my simple, no frills Porterhouse Steak grill recipe. Family loves it. Goes Great with Garlic Mash (or Quinoa in Chicken Stock), Spinach and Asparagus. Recommend a good merlot with it.
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| Myers Brisket Recipe |
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Food Ingredients
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8-12 pound brisket
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Hasty Bake Rub (1 bottle)
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Italian dressing (large bottle)
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2-cups beer or apple juice or cola
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Hasty-Bake Barbecue sauce
Ingredients Reserved for Baste
Other
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Heavy Duty Aluminum Foil
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Basting brush
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Basting bowl (any Stainless Steel bowl will work)
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Smoking wood of your choice soaked in water, fist sized chunks
Preparation
1. Remove hard fat from brisket. Soft fat will melt making juicy meat, while hard fat takes 12+ hours to cook away. If it feels hard cut it out. Flat brisket will NOT require trimming as it has had hard fat removed.
2. Perforate/poke holes in meat with a fork about 1-inch apart to allow fat to escape and seasoning to penetrate.
3. Heavily apply Italian dressing and massage it into the meat.
4.Heavily apply Hasty Bake Rub and pat until entire brisket is covered.
5. If cooking is to be done soon, allow brisket to set out for 1 hour. This allows it to warm up to room temperature and lessens the cooking time significantly.
6. *****If brisket is to be cooked later, put it in a large plastic bag, (trash bags work for larger cuts), remove excess air, and seal the top. Place it in the refrigerator to store overnight. 1 hour before cook time and allow it to warm up before cooking.
7. Start an indirect fire and heat the grill up to 200 to 225 degrees. Cooking
8. Place brisket on grill FAT SIDE UP, to allow the juices to run down the meat. DO NOT OPEN THE LID FOR 1 HOUR-Use the vents to regulate the temperature. Usually the temperature will decrease when the food is first put on and then gradually rise back up.
9. Add wood chunks, (1 to 2 fist size pieces will smoke for approximately 1 hr).
10. Use the first hour to mix up the BASTE!
11. The baste keeps the meat juicy on the outside as the inside slowly cooks. 2 cups beer or cola or apple juice 1-cup Italian dressing 3-4 tablespoons of Hasty Bake rub 3-4 tablespoons of Hasty Bake barbecue sauce that will be served with the brisket when finished. Anything else that sounds good, be creative!
12. Mix all basting ingredients in a stainless steel bowl and allow to set until it reaches room temp or until needed. Cold baste will cool the brisket adding cooking time.
13. After brisket has been on for 1 hour begin to baste every 15 to 20 minutes with the basting brush. Keep grill temperature between 200 and 225 degrees, add charcoal and wood as needed.
14. Repeat basting for 2 to 3 hours, turning brisket is OK and may be necessary to keep the bottom moist.
15. After 3-4 hours of TOTAL COOK TIME, use an internal meat thermometer to test the internal temperature. *Place thermometer in the thickest part of the meat into the middle.
16. When an internal temperature of 160 165 is reached (it may take longer), remove the brisket from the grill and wrap it tightly in heavy-duty aluminum foil. *At this point I lightly brush bbq sauce over entire brisket, it ads flavor and stickiness!
17. After the brisket has been wrapped in foil the temperature of the grill must not exceed 200 degrees. The sugar in the rub as well as sauce will burn at temperatures over 200 degrees.
18. Place foil wrapped brisket back on the grill at 180-200 degrees for 1 additional hour. Check internal temperature with meat thermometer. At 185 degrees the brisket can be pulled off, unwrapped, and sliced. * For softer brisket for sandwiches continue to cook until internal temperature reaches 190+ degrees.
19. ENJOY!
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| Bill's Beef Power Rub |
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(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.
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| Ain't Momma's Meat Loaf (Smoke & Spice Cookbook) |
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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.
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| Grilled Lime-Marinated Sirloin Steak with Chipotle |
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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.
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| Good Ole Hasty-Bake Brisket |
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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.
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