DIRTY STEAK
Provided by Ardie A. Davis
Categories Beef Fourth of July Picnic Super Bowl Father's Day Backyard BBQ Dinner Meat Tailgating Family Reunion Grill Grill/Barbecue Party Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 4
Steps:
- 1. Sprinkle both sides of steaks liberally with salt and pepper. Set aside.
- 2. Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of your grill. Cover half of your bottom grate with briquets.
- 3. When the briquets are white-hot, place each steak directly onto the hot coals using long-handled tongs or a fork. Leave steaks on the coals for 2 minutes. Turn them over and grill for another 2 to 3 minutes for rare (125°F on a meat thermometer). For medium-rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer. Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire.
DIRTY MARTINI
Steps:
- Form the blue cheese into 12 narrow tube shapes and stuff them into the pitted olives. Skewer 3 olives on each of 4 cocktail picks.
- Fill a cocktail shaker with ice and add the vodka, vermouth and olive brine. Shake vigorously, then strain the cocktail into 4 martini glasses. Garnish with the olives and serve immediately.
DRUNK & DIRTY TENDERLOIN
Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade.
Provided by HeidiSue
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
- Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
- Turn the meat occasionally if needed to saturate the surface with the marinade.
- Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
- Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
- Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
- Let the tenderloin sit for 30 minutes.
- Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
- If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
- Bring this mop mixture to a boil over high heat and boil for several minutes.
- Keep the mop warm over low heat.
- In a heavy skillet, sear the meat quickly on all sides over high heat.
- Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
- The meat is ready when the internal temperature reachs 140-145 degrees F.
- Be careful not to overcook since tenderloin is best rare to medium-rare.
- Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
- Slice the tenderloin and serve topped by spoonfuls of the sauce.
Nutrition Facts : Calories 574.1, Fat 36.7, SaturatedFat 11.8, Cholesterol 128.5, Sodium 2871.8, Carbohydrate 11.9, Fiber 1.1, Sugar 6.5, Protein 35.1
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