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Dry Aged, Wet Rubbed NY Strip Steaks

Dry Aged, Wet Rubbed NY Strip Steaks

Grilled To Perfection

Posted on December 02, 2014
Imagine, if you will, slicing into a Dry Aged, Wet Rubbed NY Strip Steak, grilled to perfection over high heat and flame. It was rubbed in a wet rub and allowed to soak in that flavour before being kissed by flame and served over a bed of grilled asparagus. 
Posted in: Beef
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Rotiss-kebabs

Rotiss-kebabs

Kebabs On The Rotisserie

Posted on November 04, 2014

Rotiss-kebabs - Kebabs On The Rotisserie, you asked and shall receive! What better way to introduce a nifty accessory than with a nifty recipe too! This recipe for Kebabs On The Rotisserie is super simple and will please everyone. Customize your meal, and everyone else's. Just provide some marinated meat and chopped veggies and let your family and guests do all the work! I used the Szechwan Sauce from Szechuan Smoked Ribs On The Apollo for this recipe, but feel free to use your own favorite. I used the Napoleon Rotisserie Shish Kebab Wheel  for this. It evenly cooked the food and provided easy access for basting. It's also a fantastic conversation piece. Definitely a must have if you've got a rotisserie kit for your grill. 

Posted in: Beef
Comments: 0
Beef Shortribs

Beef Shortribs

Korean BBQ Style

Posted on September 24, 2014

I've never done short ribs before. Considering that, I decided to buy some short ribs at the supermarket and make Galbi, Korean BBQ Short Ribs. I marinated the ribs overnight and grilled them up with great success. They were demolished in no time. 

Posted in: Beef
Comments: 0
Marinated Flank Steak

Marinated Flank Steak

With Steak Cut Potatoes

Posted on September 16, 2014

It's always good to try something different. That is what I did with this recipe. First, I purchased a cut of steak that I don't often get. The flank steak is usually mis-cooked and often tough and not so great. But like many things, just needs some tender loving care. Flank is porous and benefits from the marinade treatment. The other thing I tried was some different photography techniques. I'm not sure I like how the dark and moody thing came out. But the photos make the food look tasty. I guess that's what matters. 

Posted in: Beef
Comments: 0
Ground Sirloin Tacos

Ground Sirloin Tacos

Grind your own meat for freshness

Posted on September 03, 2014

I have been lucky enough to get my own meat grinder. With it I decided to grind our own beef for tacos. Ground Sirloin Tacos are delicious, they're fresh and you know exactly what's in them. You can grind in your favorite flavourings, like garlic, onions and even the taco seasoning itself, to achieve maximum awesome. These tacos were amazing. I added the homemade taco seasoning, garlic, onions, and peppers, and ground it right into the meat itself before grilling. Just remember to grind from frozen, the meat fat gets caught in the grind wheel and makes an awful mess. 

Posted in: Beef
Comments: 0
Steak On Hot Coals

Steak On Hot Coals

The Ultimate Direct Grilling

Posted on August 01, 2014

I was discussing a notion with someone about grilling the best steak. They (actually our blog author) had heard about someone grilling directly IN the charcoal. Now, we've had a few steaks in the recipe section of this website. But I have never done anything so... well I don't actually have the words for it. So I set about doing research and decided to do a recipe alongside our author for how do grill steaks directly in the coals. They (professionals) call it Clinching, it's down and dirty, super caveman style, out of the box grilling. Read the blog article about Clinching here

This is an experience that I will be repeating. I took a meh cut of meat and turned it into a masterpiece. I will definitely be doing my steaks this way when I can. Aside from actually lighting the charcoal, it took less time to grill than the perfect steak! That's right. Steak perfection faster than grilling a perfect steak on gas. Sounds too good to be true right? Well keep reading. 

Posted in: Beef
Comments: 0
Eggs Benedict Burgers

Eggs Benedict Burgers

Breakfast for dinner?

Posted on February 24, 2014
Article Rating
Beware when eating these burgers, they squirt, ooze and dribble. I wouldn't say that bibs are compulsory, but I would really rather recommend having something to catch that stuff on hand. While you're at it, you may want to slice it in half, even if that means releasing that silky yolk everywhere too. What sinful delights have you made? They may not even come close to anything on the healthy scale, but hey, what's a treat once in a while?
Posted in: Beef
Comments: 0
Grilled Beef Chimichangas

Grilled Beef Chimichangas

Bundles of Mexican Joy

Posted on February 19, 2014
They’re a little messy, but oh so tasty. I bet you could go crazy with variations too. This was my first time making them, but I know that next time I will get even more crazy. I’m not totally a fan of beans, and refried beans sounds kind of ick, but after tasting the magnificence that was these Chimichangas, I am MORE than willing to add beans and rice to the list of stuffings. What goes in your Chimichangas? Leave a comment below and tell us what you stuff your Mexican meals with!
Comments: 0
Moroccan Style Roast Beef

Moroccan Style Roast Beef

With Easy Yorkshire Pudding

Posted on January 27, 2014
All in all this meal turned out fantastically. The beef was different, but the yorkshire pudding pulled it together and gave it a comfy-homey feel. I served it with the Goose Fat Roasted Potatoes and the Asparagus with Lemon Vinaigrette and Pancetta for an all around luxurious dinner with very little muss or fuss. The secret ingredient in this whole meal was the cinnamon on the roast. Definitely something I never thought to do before. Cinnamon to me is for buns and muffins and granola, not savoury like a roast. What is your favourite secret ingredient? Leave a comment and tell us about it.
Posted in: Beef
Comments: 0
Grill Baked Shepherd's Pie

Grill Baked Shepherd's Pie

Simple Hearty Fare

Posted on January 21, 2014

This meal is great. I like making a bunch of little ones and freezing them – before cooking them – for a quick weeknight dinner. They’re single serve and the perfect size. Adding the smoke makes the potatoes taste like the ones from the Plank Smoked Mashed Potatoes or you can use leftover mashed potatoes too, so either way they are super yummy. OH and if you’re into it, you can also top it with cheese if you like.

What is your favourite nostalgia meal? I’m sure I have asked this before, but I love hearing about stuff like this. Leave a comment below and tell us about the meals you had growing up. If you make them for your family, do they bring back memories of your childhood?

UPDATE

January 23, 2013

I know I just posted this recipe, but I made a bunch of little ones for the freezer too. I am eating one for lunch right now. SO good! Let it thaw in the fridge before re-heating. 3 mins in the microwave and 5 under the convection toaster (got to have that crunchy potato top!) Or 35 to 40 minutes at 400°F, from thawed, on the grill.

Follow me, The Sultana of Sizzle, on Instagram at Sultana_of_Sizzle

Posted in: Beef
Comments: 0
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