Saturday, June 30, 2007

Celebrate Independence Day with a Great Steak!

To celebrate Independence Day (and it is is a day we should celebrate!), many of you will be grilling in the back yard or patio with your family and/or friends. Here is a recipe for a steak rub I came up with recently. These spices enhance a good steak with layers of flavor, but do not overpower the fine flavor of the steak.

Griff's American Steak Dry Rub

Ingredients:

1 tbsp. coarsely ground black pepper
1 tbsp. dried parsley flakes
1 tbsp. kosher salt
1 tbsp. paprika
1 tbsp. garlic powder
1 tsp. dried thyme leaves
1/4 tsp cayenne pepper
1/4 tsp. crushed red pepper
Canola oil (see instructions)

Instructions:

With a brush, baste steak with enough canola oil to cover all surfaces of steaks. Rub in, liberally, as much of the above mixture as it takes to distribute evenly to all cuts of steak. Grill steaks (preferably on charcoal grill) on both sides until done.

This rub has many potential applications. I was grilling some burgers last night and decided to baste each side with oil an sprinkle the steak rub while grilling. Tasted great!

Speaking of the American backyard grilling experience--Here are some excellent ebooks that reveal some All-American BBQ secrets:

Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...
Click Here!

This is what you need to know to have the best BBQ in town... Secret's in the Sauce! And we will tell you what that is.
Click Here!

Want to cook up BBQ so tasty your guests beg for seconds and talk about it for weeks? "Amazing Secret Finally Revealed by Retired Kentucky Restaurant Owner Eliminates All Guesswork... And Makes Cooking Up 'Practically Addictive' Barbecue Simple!"
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Saturday, June 23, 2007

Griff's American Cajun Potato Salad

Do you have some Griff's American Creole Seasoning Mix left over from your Griff's Cajun Bourbon Grilled Chicken? If not, just scroll down two posts to get the recipe for this seasoning mix to use in this great potato salad I just put together.

Ingredients:

6 medium to large russet potatoes, peeled
7 hard–boiled eggs
1 cup chopped celery
1 cup mayonnaise
4 tbsp. sweet pickle relish
1/4 cup green onion, finely chopped
1/4 cup yellow onion, finely chopped
1/4 cup green bell pepper (with most of seeds and membrane removed), finely chopped
2 tbsp. yellow mustard
1 tbsp. cider vinegar
1 tbsp. dried parsley leaves
2 tsp. Griff’s American Creole Seasoning Mix (Scroll down two posts to my Cajun Bourbon Grilled Chicken recipe to get my recipe for this seasoning mix.)
1 tsp. celery salt
1 tsp. Lawry’s® seasoned pepper (or black pepper)
1/2 tsp. Louisiana hot pepper sauce

Instructions:

Boil potatoes in water until done. When cool enough cut the potatoes into 3/4” cubes. Boil eggs in water until done. Remove shells from eggs and dice. In a large bowl, blend the potatoes, eggs and all other ingredients together by stirring gently with large spoon. Refrigerate before serving.

Saturday, June 16, 2007

Living on a Dime

Recipes are just part of the great Living On A Dime E-Book Extravaganza that teaches you how to make the most of what you have in many areas of life. This set includes ebooks on money management, grocery savings, recipes and activities for kids, holidays, menu planning, quick dinners & much, much more! 11 ebooks in all, all instantly downloadable. The whole set is only $35! Plus you get some great extra bonuses--is it any wonder that this is one of best selling products on the internet? For more details: Click Here!

Saturday, June 09, 2007

Griff's Cajun Bourbon Grilled Chicken

I just put this simple recipe together and tested it over Memorial Day weekend. Talk about layer upon layer of flavor! The brown sugar and bourbon marinade gives the meat sweetness and full flavor from within. The Creole spices provide a nice tangy surface.

While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix (described below the chicken recipe), it would be well worth your while to mix from my instructions (or tweak it a little if you'd like). In I'm Just Here for the Food, Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef's mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef's mixture was about 500%! It will take a little time to mix these, but if you do, you'll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc. Here's the recipe for the chicken...

Ingredients:

4 to 6 boneless and skinless chicken breasts
1 cup bourbon
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
3 cloves minced garlic
2 to 3 tbsp. Griff’s American Creole Seasoning Mix (see below)

Instructions:

Combine the bourbon the brown sugar, the Worcester sauce, the soy sauce, the minced garlic and 1/4 cup of the canola oil in a deep dish and mix well with a spoon. Add the chicken and cover. Refrigerate for four hours. Pour off and discard the marinade and place the chicken breasts on a well oiled, hot grill. When grilling each side, brush on oil (from the remaining 1/4 cup of canola oil) and sprinkle on Griff’s American Creole Seasoning Mix (see below). Makes 4 to 6 servings.

Griff's American Creole Seasoning Mix

Ingredients:

4 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. Lawry’s® seasoned pepper (or black pepper)
1 tbsp. celery seed
1 tbsp. dried oregano leaves
1 tbsp. dried basil leaves
2 tsp. kosher salt
2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)

Saturday, June 02, 2007

Finally, Top Secret Original BBQ Sauce Recipe is Revealed in Texas!

Debbie "BBQ" Beaston's secret family recipe for the best BBQ sauce in texas has been revealed! Debbie shares the history:

"Barbecueing began in the late 1800's during cattle drives out West. While on the trail, there wasn't much to eat and what they did get, was usually the lower quality cuts of beef.

"The cattle Barons of the times were more concerned about profits then feeding their hands and thus, the cowhands were fed the disposable cuts of beef. The main choice for this was Brisket, which is very tough, stringy piece of meat.

"However, the cowboys learned that if you left this brisket to cook for a long period of time (5-7 hours) at a very low temperature that what was once a disposable cut of beef became a tasty treat. During this time, the cooks began to experiment with sauces to put on the barbecue beef, thus even making a more tasty piece of beef.

"Some cooks became revered for their their barbecue sauces and were the first to be hired onto a cattle drive, thus enticing the better cowhands to join up. You can imagine how secret they kept their recipe, it was not even unheard of for the cook to mix the ingredients at night so the cowhands couldn't see what went into the sauce.

"It is THESE sauces that have made Texas famous for barbecue. And it is the BEST of these sauces that my family has been guarding for decades."

Debbie maintains that for guaranteed success with any BBQ, the secret is in the sauce. She has now revealed her family's secret recipe. Here is a review of Debbie's sauce by Bobette Williams, of Anchorage, Alaska:

"You were right, this recipe is ABSOLUTELY the best recipe for barbecue sauce in existence! I know 'cause I have tried them all! I just wanted to thank you for making it available..."

Debbie provides a lot of helpful BBQ and grilling techniques for FREE on her website, plus, of course, she bids you to purchase her family's original BBQ sauce recipe for a very low price. It is instantly downloadable and includes some great free bonuses! To go to Debbie's website:
Click Here!