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Found 5 results

  1. The local market had Top Sirloin on sale so I picked up a steak. (This was actually $5.31) Rubbed it down with the above ingredients and wrapped it up to get happy overnight. Got my Jumbo Joe scorching hot and place on the steak. (Sorry for the blurry Pic) Seared it for 2 minutes and then flipped it and seared the other side for 2 minutes. I then moved it over the indirect side for 6 minutes and it was done. I brought it in and let it rest for 5 minutes. I then sliced it up, plated it and then spread on some softened Blue-Cheese & Herb Compound Butter. (See Link: Blue Cheese and Herb Compound Butter) Delicious! Thanks for looking.
  2. One of my favorite toppings on steak is Blue-cheese & Herb Compound Butter. I made this many time before but I ran out of what I had in the freezer so I made some more up Monday night. Here are the ingredients for this batch. You can load it up with your favorite ingredients. (like John's recipe below) 5 oz. Crumbled Blue Cheese 1 stick Unsalted Butter 1/4 cup Italian Parsley Leaves (Minced) 1 tsp. Thyme 1 tsp. Dill 1 tsp. Fresh Ground Black Pepper Place the blue cheese and the soften butter in a bowl. Add the minced the parsley, and other ingredients and thoroughly mix together with a fork. Spoon approximately 1/4 of the mixture onto some plastic wrap. Take the front edge of the wrap and tuck over the mixture and roll this up and then twist the ends tightly to form a log. Repeat with the balance of the mixture. I took one log and put in into the fridge and the other three I froze for future use. Thanks for looking.
  3. Quick burger night last week I forgot about... thought I'd change up my usual sauteed onion burger and found this gem... a new favorite: 2 tablespoons extra-virgin olive oil 1/2 large red onion, thinly sliced Kosher salt 1 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons honey 1 thyme sprig Freshly ground pepper 2 pounds ground sirloin 4 ounces Stilton cheese, cut into slices 8 mini brioche or kaiser rolls, split Spinach leaves (or whatever lettuce you prefer) In a skillet, heat the oil. Add the onion and a pinch of salt and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the red wine, vinegar, honey and thyme and simmer, stirring, until the liquid has evaporated, 15 minutes. Season the onion jam with salt and pepper; discard the thyme. Usual burger grill temps around 450 or so.. Generously season the sirloin with salt and pepper, a couple of shakes of Worcestershire and some dried onions . Mix gently, then shape into eight 1-inch-thick patties; season again with salt and pepper. Grill the burgers, turning once, until charred on the outside and pink within, about 3 minutes per side. Just before the burgers are done, top them with the Stilton. Transfer to a platter. Lightly grill the buns. Set the burgers on the buns. Top with the onion jam and spinach/lettuce and serve - BOOM. Cheers!
  4. chiken wings hot sauce butter salt 15 in kamado
  5. I know that a good steak, properly prepared and cooked doesn't need sauce or toppings etc, but whenever we have been served Beef Tenderloin, I have found this to be a big help. I simply find some good blue cheese and let it come close to room temperature. I match that with an equal amount of slightly chilled butter. I take a minute or two to cream them together well and then spoon them out onto cellophane (use a generous piece). Form the mix into a tube similar to a roll of quarters, by however long needed. Wrap the cello like a sausage casing and turn the ends to create a nice tight tube of Blue Cheese Buttah. Then toss it into the fridge. An hour later, just before the tenderloins are done, slice a piece onto the top of each steak. Let it melt for a minute and enjoy! I usually keep a roll in the door of the freezer, ready to go. Very decadent.
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