Category Archives: Beef

Willinghams “Surprise Burgers” Recipe

Willingham's "Surprise Burgers"

You Will Love... Willingham's "Surprise Burgers"

I know that we can’t get enough of Willingham’s Cajun Hot seasoning? Well here is a fantastic cheese burger recipe to spice things up a bit.  This is a twist on burgers that comes from the Willingham’s suggestions sheet that is inserted into all of our shipments.

Combine:

3 LB of Ground Chuck or Sirloin

1 Egg

2 Tablespoons of Willingham’s Original Mild Seasoning

  1. Pull out of 1/2# or 1/3# hunks of the meat mixture,
  2. Form each burger around a cube or chunk of your favorite cheese.
    In center of each burger, cut a hole the size of your finger for even cooking.
  3. Place on Grill over medium/high direct heat and cook to your desired temperature.

Grilling Tip: Use the Grill Friends Steakhouse Burger Press and lay in some meat, place some cheese slices or shredded cheese in the middle of the meat and put more meat on top. Press down on the Grill Friends Steakhouse Burger Press and it will create the steakhouse signature “thumbprint” that helps cook the burger evenly.

Steak au Poivre Recipe

Nantucket Off-Shore Prarie Rub

Nantucket Off-Shore Prarie Rub is Available at www.bbqproshop.com

Nantucket Off-Shore Prairie Rub is seriously the ninja in your spice cabinet! We have found that it is great as a seasoning on hamburgers and really makes the perfect burger. But when it comes to beef, Nantucket Off-Shore Prairie Rub really delivers. Here is a simple recipe for Steak au Poivre, or Pepper Steak!

3 Tablespoons of Nantucket Off-Shore Prairie Rub

1 Tablespoon Extra Virgin Olive Oil

Steak or Filet Mignon

Kosher Salt

  1. Place meat in a baking pan or on a plate and rub the meat with olive oil.
  2. Cover the meat with the Nantucket Off-Shore Prairie Rub and apply Kosher Salt to taste
  3. Grill the steak to desired tenderness over high direct heat (4 minutes per side)
  4. Remove meat from grill and let stand for 5 minutes.

Serves 2

Technicolor Steak Sandwich Recipe

Life in Technicolor

The technicolor steak sandwich gets it’s name from the delicious blend of Marinated Purple Onions & Mushrooms, Fire Roasted Red & Yellow Peppers and Roasted Garlic Spread. Wow! That’s a mouthful, but a delicious one that gives you the idea and will make you a huge hit and a tailgate party or when you want a hearty steak sandwich with a burst of flavor and color. It is best to grill the steak directly over a medium flame or coals, so you get a nice tender steak every time.

Steak Sandwich Recipe by Elizabeth Karmel

The Steaks

4          small rib-eye steaks, skirt steaks or your favorite steak, about ½ inch thick
½         TSP kosher salt
½         TSP coarsely ground pepper
4          Italian or French rolls, cut and split
Extra Virgin Olive oil
Fire Roasted Red & Yellow Peppers (See below)
Roasted Garlic Spread (See below)
Grilled Marinated Wild Mushrooms & Onions (see below)

  1. Preheat gas or charcoal grill and set for direct medium-heat grilling.
  2. Pat steaks dry and brush lightly with olive oil. Season with salt and pepper.
  3. Sear steaks over medium-high heat, about 2-3 minutes per side. Reduce heat to medium and continue cooking for (Medium Rare 4-5 minutes), (Medium 5-6 minute) and (Medium-Well 7-8 minutes)
  4. Remove the steaks from the grill and rest for at least 5 minutes before slicing and serving.

Fire Roasted Peppers
Grill the peppers over Direct High Heat

1          yellow bell pepper
1          red bell pepper
1          paper bag or sealable plastic container

  1. Rinse and dry peppers.
  2. Grill the entire pepper over direct heat, turning until skin blackens and blisters all over.
  3. Remove the peppers from the grill and immediately place in a paper bag or sealed plastic container until cool.
  4. Skin and seed the peppers (the bag or container will help the skin slip/peel off easily.)
  5. Cut into strips and set aside until ready to use.

Roasted Garlic Spread (Awesome on fresh bread too!)
Grill over Indirect Medium Heat

1          Head of fresh garlic
2-4      TSP olive oil, as needed
Kosher Salt

  1. Slice off ¼ inch from stem end of garlic (leave root intact).
  2. Drizzle Garlic with olive oil & sprinkle with salt.
  3. Wrap in foil and place over indirect heat on cooking grates or warming rack.
  4. Cook for about 45 minutes or until cloves are golden-brown and soft.
  5. Remove from grill, unwrap foil and let cool.
  6. When cool enough to handle squeeze cloves from head of garlic and mash into paste with a sprinkle of kosher salt and a bit of olive oil until desired consistency is reached.

Marinated Mushrooms and Onions:
Grill over an indirect medium Heat

4          large fresh garlic cloves, grated with a SuperGrater or Microplane
2          TSP kosher salt
3          TBLSP Madeira wine
1/3      Cup extra virgin olive oil
¼         teaspoon ground black pepper
1          LB assorted trimmed and halved wild mushrooms (3-4 mushrooms/person)
2          LBS red onions, sliced into rings

Special Equipment: 4 Grill Friends™ Pecan Organic Grilling Wraps

Butcher Twine

Grill Friends™ Martini Marinade Shaker

  1. Soak wraps and twine in water for up to 5 minutes.
  2. Grate garlic and mash with a sprinkling of salt to make a paste. Transfer to the Grill Friends™ Martini Marinade Shaker or a medium bowl and add Madeira wine, pepper and olive oil.
  3. Shake or whisk until well combined.
  4. Toss mushrooms and onion slices into bowl and pour marinade over vegetables.
  5. Marinate in the refrigerator for 30 minutes, stirring and/or turning occasionally to spread the marinade.
  6. When ready to grill, place a quarter of the mixture in the middle of each wrap.
  7. Tie wrap and place in the center of the cooking grate over indirect medium heat for 10-15 minutes or until mushrooms are tender and onions are slightly caramelized.
  8. Remove from grill and discard twine.

To assemble sandwiches:

  1. Grill the Hoagie rolls and spread with the roasted garlic paste.
  2. Fill rolls with the smoked onions and mushrooms, julienne slices of the peppers and thin slices of the steak.

Serve immediately.

Serves 4

Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.

Cheesy Squealer Burgers Recipe – Big Butz BBQ – “Deep In The Sauce” Episode 7

Big Butz BBQ Sauce & Yah Butz in the Woods, presents us with Episode 7, “The Wild Grill”. First, a docudrama as he follows the hunting habits of a wild grill. Then Learn to tame a wild grill and make some Cheesy Squealer Burgers. Think burgers and think inside out bacon cheeseburgers.  Need a use for your KitchenAid grinder? Big Butz has got a great burger to try right here. Be entertained and watch him while he walks you through the process of creating these delightful Cheesy Squealer Burgers.

BBQ Pro Shop sells all flavors of Big Butz BBQ Sauces, try them today! Click Here to see them all!

“Deep in the Sauce” is the brain child of Big Butz BBQ Sauce & Yah Butz in the Woods, where he discusses many things but mainly BBQ recipes, cooking, product testing, and Homebrewing/winemaking. Visit his site to learn more http://BigButzBBQSauce.net