archive

TOMAHAWK STEAKS IN JALAPENO BUTTER

This recipe is courtesy of the Pierrefonds Community High School BBQ Club, run by our Broil King ambassador  Daniel Vanson. They smoked and seared these in The Keg Kamado-style bbq, using some extra maple wood chunks from their wood shop. Then they let it rest with homemade jalapeño butter. Finally, they gave it the mayo …

TOMAHAWK STEAKS IN JALAPENO BUTTER Read More »

MEXICAN GRILLED BEEF RIBS

This is a recipe you are going to want to keep in your back pocket! Super easy to put together the marinade and even faster on the grill! Since the cooking time is short, you will want a smoking hot grill to get a good sear on your meat. This will be on repeat for …

MEXICAN GRILLED BEEF RIBS Read More »

BEEF DUMPLING STEW

INGREDIENTS FOR THE STEW 3 lbs. Beef, Lower Quality Cut (Chuck, Round, Barron) 2 Tbsp. Hot Sauce 3 Tbsp. Pepper 2 Onions – Chopped 5 Garlic Cloves – Chopped 3 Celery Ribs – Chopped 3 Carrots – Peeled and Chopped 1 Cup Spinach – Chopped 10-15 Fingerling Potatoes – Small Ones Halved, Bigger Ones Quartered …

BEEF DUMPLING STEW Read More »

SMOKED ELK BURGER

INGREDIENTS FOR THE PATTIES 1lbs Ground Elk 1 tsp Sea Salt 1 tsp Black Pepper 1 tsp Garlic Powder 2 tbsp Worcestershire Sauce 4 tbsp (divided into 4) Frozen Grated Butter. FOR THE AIOLI ½ cup Mayo 4 tbsp Blackberry Jam 1 tsp Grainy Mustard Fresh Pepper GARNISH Caramelized Onions Blue Cheese Brioche Bun DIRECTIONS …

SMOKED ELK BURGER Read More »

SOUTH AFRICAN BOEREWORS

INGREDIENTS 1 coil of South African Boerwors Sausage – stuck with 2 skewers. One at 12 and 6, one at 3 and 9, to hold it in place. 1 cup Long Grain White Rice 1 tsp Salt 2 tsp Ground Turmeric 2 ½ tbsp Sugar 1 tsp Cinnamon ½ Golden Raisins ( sub in Dark …

SOUTH AFRICAN BOEREWORS Read More »

SMOKED MEATBALLS

INGREDIENTS 2 pounds (1 kg) ground beef ½ cup fine diced onion ¼ cup chopped flat leaf parsley 3 cloves garlic – fine grated 1/3 cup fine breadcrumbs 2 eggs ¼ cup fresh Parmesan 3 tbsp of your favorite BBQ seasoning 4 tbsp milk 1 cup of your favorite BBQ sauce DIRECTIONS In a large …

SMOKED MEATBALLS Read More »

KOREAN STYLE BEEF BOWL

INGREDIENTS ¼ cup Brown Sugar ¼ cup Soy Sauce 2 tsp Sesame Oil 1 tsp Crushed Chili Flakes 1 to 2” fresh Ginger – fine grated 2 cloves Garlic – fine grated 1lbs Ground Beef GARNISH Sliced Green Onion Sesame Seeds Cucumber Hot Sauce Rice DIRECTIONS In a bowl, whisk together all the ingredients except …

KOREAN STYLE BEEF BOWL Read More »

POOR MAN’S BURNT ENDS

INGREDIENTS 4-5lbs Beef Roast ( can be anything from a Chuck to a Sirloin, whatever you’ve got will work! ) 4-5 tbsp of your favorite BBQ Rub or a mix of Salt, Pepper and Garlic Powder 3 tbsp Yellow Mustard Drip Tray and 1 cup of Water in it FOR THE FINISHING SAUCE ½ cup …

POOR MAN’S BURNT ENDS Read More »

ASIAN-STYLE STICKY STOUT STEAK

Steak loves umami: the dark, rich flavor we associate with mushrooms, soy sauce, and in many cases, a good full-bodied stout beer. Choose something bold and smoky: its flavors will pair well with the ingredients below. If you’re feeling even more adventurous, try a dark beer ice cream float. You’ll be surprised how well they …

ASIAN-STYLE STICKY STOUT STEAK Read More »

Steak loves umami: the dark, rich flavor we associate with mushrooms, soy sauce, and in many cases, a good full-bodied stout beer. Choose something bold and smoky: its flavors will pair well with the ingredients below. If you’re feeling even more adventurous, try a dark beer ice cream float. You’ll be surprised how well they work together.

INGREDIENTS

  • 2 steaks, preferably New York Strip 1-in (2.5 cm) thick

FOR THE MARINADE

  • 2 cups (500 ml) stout beer: go for a rich, smoky flavor
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • 1 teaspoon fish sauce
  • Freshly ground pepper

FOR THE DRIZZLE

  • 1/4 can stout beer
  • 2 tablespoons hoisin sauce
  • 1 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • Splash of fish sauce
  • 1 cup (250 g) brown sugar
  • Freshly ground pepper
  • Thinly sliced scallions (green onions) – reserve these as a final topping

DIRECTIONS

  1. Combine the marinade ingredients in a resealable bag then add the steak.
  2. Seal the bag while squeezing out as much of the air as possible. Knead the steak to combine the marinade ingredients and thoroughly coat the steak. Let marinate for 1-4 hours or longer in the refrigerator.
  3. While the steak marinates, combine the drizzle ingredients in a shallow saucepan and reduce over MEDIUM heat until the sauce is thick and sticky.
  4. Preheat your grill on HIGH to a target temperature of 550F (288C), then reduce the burner output to MEDIUM heat. Always preheat on HIGH, then reduce the heat once the target temperature is reached.
  5. Grilling the perfect steak is easy, and generally takes less than 10 minutes. By flipping the steak through the four positions below, you’ll end up with the perfect diamond-shaped sear marks, every time. Searing heat enhances flavor, breaks down fats, and creates a delicious appearance. Brush or spray your cooking grids with cooking oil before grilling to season them.
  6. Follow the Perfect Steak Grilling Guide to achieve your desired doneness.

Steak Grilling Guide

  • Place steak in the 10 o’clock position
  • Flip the steak over in that same 10 o’clock position
  • Flip the steak into the 2 o’clock position (sear marks line up with the cooking grid)
  • Flip the steak over in that same 2 o’clock position

For the best presentation, remove the steak and slice it immediately. Transfer to a plate and drizzle the steak juices over top, then drizzle the reserved rich sauce from the pan and a sprinkle of green onions. Serve.

A side of grilled mushrooms and onions with the same marinade is a great compliment to the steak. Sauté them on a griddle or directly on the cooking grids.

Ben