Flirty Aprons Make Fun Gifts!

What fun these aprons are for your foodie loved ones!!

Here's one for the guys...

Steak Sauce Recipe - A1

1/2 Cup Orange Juice

1/2 Cup Raisins

1/4 Cup Soy Sauce

1/4 Cup White Vinegar

2 Tbsp Dijon mustard

1 Tbsp Bottled Grated Orange Peel

2 Tbsp Heinz Ketchup

2 Tbsp Heinz Chili Sauce

1. Bring to a boil for 2 minutes stirring.

2. Remove from heat. Allow to cool to lukewarm.

3. Put mixture in a blender till it is pureed. Pour in bottle.

4. Cap tightly and refrigerate to use within 90 days.

Barbecued Texas Beef Brisket

Found this on bonappetit.com!

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a U.S.D.A. "choice" grade, packer-trimmed brisket: That's a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the brisket (a converted barbecue won’t maintain the very low heat required), and to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it's available at barbecue stores, some natural foods stores and some supermarkets.
12 servings

Recipe by Cheryl Alters Jamison and Bill Jamison

July 1999

Ingredients

For dry rub

1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 7 1/2- to 8-pound untrimmed whole beef brisket

For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce

2 tablespoons minced jalapeño chilies

5 pounds (about) 100% natural lump charcoal

4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes

1 cup purchased barbecue sauce (such as Bull's-Eye)

1 tablespoon chili powder

Preparation

Make dry rub:

Mix first 5 ingredients in small bowl to blend.

Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Make mop:

Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.

Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.

Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.

Thinly slice brisket across grain. Serve, passing sauce separately.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Favorite Grilling Recipes Slideshow.

When is Your Grilled Steak Done?

First important rule, have your grill very very hot!

Testing a steak’s doneness by touch (the poke test)

NEVER cut into a piece of meat being cooked, you'll release the juices and have a very dry steak!

Here is the method the pros use, a simple poke with your finger and you can judge the approximate doneness.

Use the list below as a guide, but experience is the best teacher.

Very Rare Steak – feels soft and squishy

Rare Steak – soft to the touch - - similar to your thigh (unless of course you're a bike rider or wrestler, haha)

Medium-Rare Steak – yields gently to the touch -- make a relaxed fist and the soft part between your thumb and forefinger

Medium Steak – yields only slightly to the touch, beginning to firm up -- like the med rare only a bit farther up your hand where its not as soft

Medium-Well Steak – firm to the touch

Well-Done Steak – hard to the touch

Take the steak off the grill and put onto a heated plate, allow it to sit 4 - 5 minutes before eating so the juices can saturate the entire steak.

Beer Barbecue Sauce

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped


In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened.

Use as sauce for basting or serving with cooked food.

Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.

Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge.

Preheat outdoor or indoor grill. Grill the chicken for 4−5 mins. per side or until done.

Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.

Turn your Grill into a Smoker!

I cannot do this pdf publication justice so I will just link it here so you can download and print it! It is fantastic info from the usda on how to turn your gas or charcoal grill into a wonderful smoker!

Smoked meats on the grill are wonderful!

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips

barbecue sauce (recipe below)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Jack Daniel's Grilling Sauce

1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.

Honey Spiced BBQ Sauce

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.