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.
2 ½ pounds of sirloin steak
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)
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.
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
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.
8-12 pound brisket
Hasty Bake Rub (1 bottle)
Italian dressing (large bottle)
2-cups beer or apple juice or cola
Hasty-Bake Barbecue sauce
Ingredients Reserved for Baste
3-4 tablespoons Hasty Bake Rub
1-cup Italian dressing
3-4 tablespoons Hasty Bake BBQ Sauce
2 cups Beer/cola/juice
Heavy Duty Aluminum Foil
Basting bowl (any Stainless Steel bowl will work)
Smoking wood of your choice soaked in water, fist sized chunks
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.
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.
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!
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!!
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!
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.
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.