Beef plays a role of Samis while Milk is on a self conquest. Its not a bad skit but both tie together in the end. So check out part 2.
Duration : 0:3:6
I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.
Fajita meat is not flour coated. It’s going in a flour tortilla already.
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?
I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.
I have a hard time believing this but I don’t actually have any idea if it’s true or not.
Can anyone confirm or deny this for me?
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.
Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,
This time I use he Cuisinart Rotisserie to roast a 3.99 a pound 4 1/2 lb bone in ribeye roast. It turns the roast in to some tasty mouth watering prime rib. Just tie the roast, cook to 135 probing often not to over cook. After it hits 135 let it rest for 15 min and serve. For added flavor coat in olive oil and a nice beef rub for four our more hours prior to roasting.
Duration : 0:5:1
The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
Duration : 0:7:17
How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour
12 oz of mushrooms, quartered
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew
Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.
Duration : 0:2:6
Categories: Cooking Quality Meats Tags: beef, Beef Bourguignonne Dinner Recipe, Bourguignonn, Christmas, Crawford Farm Meat, dinner, Holidays, meat, Prime Beef, recipe, recipes, Simmer, Slow, stew, Stock, vegetables
Pork BBQ Ribs Recipe – Beef Barbecue Ribs Recipe
Barbecue ribs may be a summer favorite, but are delicious year-round! Michele McAdoo for the Kraft Kitchens shows us the most popular rib varieties and shares a recipe for how to barbecue baby back ribs on the grill. Pass those napkins!
Easy BBQ Ribs
4 lb. pork baby back ribs
1 cup BULL’S-EYE Original Barbecue Sauce
Prep Time: 10 min
Total Time: 40 min
Cut ribs into 2-rib sections
Place ribs in the Dutch oven or stockpot. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.
Heat grill to medium heat. Grill ribs 10 mins. Or until done, turning occasionally and brushing generously with barbecue sauce.
– Serve with a hot baked potato and crisp mixed green salad tossed with your favorite KRAFT Dressing.
– Cut ribs into sections as directed. Place in large microwaveable bowl. Add 1/2 cup water. Microwave on HIGH 20 min., gently stirring after 10 min.; drain. Grill as directed.
– Prepare using KRAFT Original Barbecue Sauce.
Orange Barbecued Ribs
Prep Time : 5 min
Total Time : 1 hr 35 min
1 cup KRAFT Original Barbecue Sauce
1 tsp. orange zest
1/4 cup orange juice
1/2 tsp. crushed red pepper
3 lb. pork spareribs or baby back ribs
MIX barbecue sauce, zest, juice and pepper.
PLACE ribs, bone-sides down, on grill.
GRILL, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.
– Balance this special occasion entree with smart side dishes. For example, choose a mixed green salad and vegetable.
– Heat grill to low heat. Substitute 1 (3-lb.) cut-up broiler-fryer chicken for the ribs. Place chicken, skin-sides down, on greased grill. Grill, uncovered, 50 min. to 1 hour or until chicken is done (165°F), turning occasionally and brushing with barbecue sauce mixture the last 15 min. of grilling time. Makes 5 servings.
Use Your Oven
– Heat oven to 350°F. Place ribs on rack of broiler pan. Bake 1 hour 15 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture the last 30 min. of baking time.
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Duration : 0:3:21
Categories: Quality Pork Tags: baby, barbecue, barbecue ribs, barbeque, bbq, bbq beef ribs, bbq pork ribs, bbq ribs, bbq ribs recipe, beef, boil, canadian, charcoal, cook, cooked, cooking, dry, Easy, gas, grill, grilled, grilling, how, howdini, kraft, Loin, make, pork, recipe, Ribs, rub, sauce, short, Slow, spare, To
If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.
Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus
Total Prep and Cook Time: 3 hours 10 minutes
What You’ll Need:
One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)
What To Do:
Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.
Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.
Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.
To Make Your “Au Jus” Sauce:
While rib is resting, pour off all but two Tbsp of the fat from pan and then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.
Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.
Internal Temperature Guide:
These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.
Rare: remove @ 110 degrees F. (final temp about 120)
Medium-Rare: remove @ 120 degrees F. (final temp about 130)
Medium: remove @ 130 degrees F. (final temp about 140)
Categories: Prime Beef Tags: beef, cooking, Cooking Quality Meats, Crawford Farm Meat, how, how to season a prime rib of beef, how to season meat, meat, Prime Beef Cuts, recipe, recipes, Ribs, what is the best way to season a prime rib of beef
Recently, people have been raising questions about the livestock industry. As livestock producers, its important to know that we pay close attention community concerns when we improve our farms. For more than 100 years, farms like ours have been providing you with high quality pork. And farmers like us follow strict, state regulations. But to be successful, we have to grow just like any other business, because we want to provide you with the best product, at the best price, for generations to come.
Duration : 0:0:31
Atlanta BBQ and Gourmet Caterer / Grocery store, Douglasville Retail Meat and Smokehouse offers a wide variety of ribs for barbeque grilling. Owner David Widaski, a butcher for over 30 years and originally from Texas, shares the various cuts of ribs that you can purchase at the store or prepare at home and goes over the typical KC barbecue style of sauce application to get a nice thick crust.
The Smokehouse also offers a variety of spice rubs for the home chef to get restaurant quality at home. For more information, stop by the shop, visit www.MyGourmetSteaks.com or call 770-577-2374.
Ask about our deer processing and holiday meats, including both fried and smoked hams and organic turkeys. Call for your free holiday planner.
Duration : 0:6:53