2 Lbs beef flank steak or sirloin
4 scallions (green and white parts)
1/3 cup packed brown sugar
1/4 cup soy sauce
2 Tbs minced garlic
2 Tbs minced fresh ginger
4 Tsp sesame oil
2 Tbs sesame seeds, toasted (see Note)
1/4 Tsp crushed red pepper flakes (optional)
1 Tbs dry sherry
Score the beef on each side with intersecting cuts 3/4 inch apart to create a diamond pattern; cut only lightly into the meat, about 1/8 inch deep. Slice the scallions diagonally into ¾-inch lengths.
In a baking dish or shallow pan, combine the brown sugar, soy sauce, garlic, ginger, sesame oil and seeds, pepper flakes, and sherry. Stir in the scallions, and then add the beef, coating well with the marinade. Cover and marinate, refrigerated, preferably for 8 hours (or from 1 hour to overnight), turning the beef once or twice.
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire-up the burners so the food can cook directly over the heat.)
Grill the steak over direct high heat, flipping once, long enough to lightly char the scored edges of the meat, making them crisp and crunchy, without overcooking the interior. (Allow 8 to 10 minutes total for medium-rare.)
Let the steak rest for 10 minutes. If desired, boil the marinade for 1 full minute or more, to use as a sauce. Slice the steak against the grain into thin strips and serve drizzled with the cooked marinade.
Notes: Toast sesame seeds in a dry skillet over medium heat, stirring often, until golden brown and aromatic, 3 to 5 minutes. Or buy the seeds already toasted.
This Korean marinade may also be used to grill thin slices of beef (known as bulgogi), rather than a whole steak. (To put a touch of Texas in this dish, replace half the soy sauce with Stubb’s Beef Marinade.) It’s also dynamite on lamb, particularly when charcoal grilled. Serve with steamed rice and a cucumber salad, tossed with a sesame dressing.
1 Lb ground chuck
¼ cup chopped red onion
¼ cup chopped pecans, toasted (see Note)
1 Tbs finely chopped green bell pepper
3 Tbs barbecue sauce
2 Tbs barbecue seasoning or rub
Lettuce, mayonnaise, and toasted buns, for serving
Mix together the chuck, onion, pecans, bell pepper, sauce, and seasoning. Shape into 3 large or 4 average size patties. (The burgers may be mixed and shaped earlier in the day; refrigerate until ready to use.)
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire-up the burners so the food can cook directly over the heat.)
Grill the burgers over direct medium heat, first on one side then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160ºF.) Serve with lettuce, mayonnaise, and toasted buns.
Notes: Heat the chopped pecans in a skillet over low heat, stirring often until they start to brown on the edges. The oil in nuts continues to cook after the heat is turned off, so don’t overcook them or they’ll taste bitter.
1 3-4 Lb Beef Brisket
1 Bottle Stubb’s Beef Marinade
1 six pack of your favorite ale beer
1 Tbs Fresh Ginger
1 Tbs Fresh Garlic
2 Tbs Maple Syrup
2 Tbs Deli Mustard
1 tsp Celery Seed
1 tsp Salt
1 Tbs Olive Oil
2 Bottles Stubb’s BBQ Sauce
Put brisket into large Ziploc bag with the Stubb’s Beef Marinade, ginger, garlic, and salt. Marinade at least two hours (more if you have the patience!).
Remove brisket from bag, place brisket into preheated stock pot (with oil). Braise brisket on all sides, then add one bottle of beer, maple syrup, mustard, celery seed and 1st bottle of Stubb’s BBQ Sauce. Simmer on low heat for four to five hours. Periodically check pot and add additional beer and BBQ sauce as needed.
When brisket flakes at the rake of a fork your meal is nearly ready for consumption!
Turn off stove, pull apart the brisket, and serve on warm French bread rolls with fresh southern style potato salad.
Sit down and enjoy your meal with an icy cold beer (you should have 3-4 beers left over, if not, open second six pack!).
2 Lbs beef skirt steak
1 1/2 tsp ground cumin
1 tsp granulated garlic or garlic powder
3 Tbs freshly squeezed lime juice
1 Tbs jalapeño pickling liquid
2 Tbs olive oil
1/2 onion, sliced thin
1/4 cup sliced pickled jalapeños (“en escabeche”)
Pico de Gallo
1 Tbs soy sauce
1 Tbs liquid smoke (optional)
Warm flour tortillas
Lay out the skirt steak in a dish for marinating (oblong baking dishes work great). (After seasoning, you can fold the steak, overlapping it onto itself, if it’s too long to fit in the dish.)
Sprinkle the cumin and garlic over all sides of the steak. Pour the lime juice, jalapeño liquid, and olive oil over the steak, and slosh the steak around to coat all sides. Place the onion and jalapeños under the steak, on top of it, and between any ends that were folded over. Cover and refrigerate. Marinate for at least 4 hours, preferably overnight. Turn the steak around in the dish once during marinating.
About 30 minutes before eating, prepare the Pico de Gallo and refrigerate.
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)
Just before grilling, pour the soy sauce over the meat, to help it brown. Grill over direct high heat. As the meat cooks, sprinkle on the liquid smoke (if using), first on one side, and then on the other. When the steak has good grill marks on one side, flip it over and cook until the interior is done, 6 to 8 minutes total cooking time on a really hot grill, or up to 10 minutes on a less efficient grill. Fajitas are best when cooked medium rare, slightly pink, and really juicy on the inside.
Let the steak rest 5 minutes before slicing. To serve, slice the steak into thin strips. Load a warmed flour tortilla with the steak, and spoon some Pico de Gallo on top. Tex-Mex heaven! (While the meat rests, you can boil the remaining marinade and onions at least 1 minute. Pour over the sliced steak before serving.)
1lb Ground Beef
8 Slices of Bacon
3 Tbs of Stubb’s Bar-B-Que Sauce
½ Cup Gorgonzola Cheese
Medium Granny Smith Apples
Hamburger Buns
Burger
Combine 1lb ground beef with 3 Tbs Stubb’s BBQ Sauce. Form 4 patties, wrap each patty with 2 pieces of bacon, securing with toothpicks. Baste thoroughly with Stubb’s Bar-B-Q Sauce and set in refrigerator until ready to grill.
Toppings
Sheriff Stubb’s Apple Badges: Thinly slice apple perpendicularly to the core. Slices should be about 1/8 inch thick. Gently remove any seed pieces, leaving a Sheriff Star in the middle. Set aside until ready to grill.
Stubb’s Gorgonzola Spread: Combine ½ cup gorgonzola with 1/3 cup Stubb’s Bar-B-Q Sauce. Gently blend leaving slightly lumpy. Refrigerate until use.
Cook burgers and Sheriff Stars on the grill over medium heat.
Lightly toast buns and prepare Stubb’s Gorgonzola Spread. Remove toothpicks from cooked burgers, top with Sheriff Stubb Apples Badges and serve on top of prepared bun.
2 Lbs Roast Beef cut thin
6 Cloves of Garlic
½ Cup Extra Virgin Olive Oil
½ Red Onion
2 Lbs Anaheim Peppers
2 Tsp Salt
1 Tsp Pepper
½ Cup or more if you like Stubb’s Original BBQ Sauce
6 Slices Pepper Jack or Swiss cheese if you like less Spicy
½ Dozen good quality French Rolls
Take roast beef and put in large plastic bag and add ¼ cup olive oil, 3 garlic cloves (pressed), ½ tsp pepper, and 1 tsp salt. Let roast beef sit as you prepare peppers.
Take peppers and cut long ways clean out all seeds and veins.
Cut onion into small slices.
Take prepared onions and peppers and place in a 12-14 inch cast iron skillet or heavy aluminum skillet. Add 3 cloves garlic (pressed), 1 tsp salt, ½ tsp pepper, ¼ cup olive oil.
Heat BBQ to medium heat and place meat on grill, cook meat until done set aside and cut into small pieces.
Add ½ cup or more Stubb’s Original BBQ Sauce to the meat and mix.
Put skillet on BBQ grill and cover with lid until the peppers start to soften then take lid of to finish. Best if you can brown the peppers just a bit.
Take rolls and place on cookie sheet add meat and peppers and 2 slices of cheese to put on top. Put back on BBQ grill to lightly toast rolls and melt cheese.
Notes:
Roast Beef and Peppers should be cooking at the same time.
Smoking a whole beef brisket requires a deep commitment- literally. Plan on 1 ½ hours per pound of brisket. This means at least 15 hours for a “small” 10-pound brisket, and 24 hours for a 16-pounder! Once the meat’s on the grill, the hard labors done. Just tend to the temperature, the smoke, and, if desired, give it an occasional mop.
(Allow 1 pound of uncooked brisket per cooked serving portion)
Half-Brisket Short Cut
If the prospect of tending your ‘cue all day and into the night overwhelms you, then cook half of a brisket, trimmed to the 4-to 5-pound range. The two halves of a brisket are the point and the flat cuts, with the point cut being fattier but more tender on the grill. Follow the basic instructions below, but when the meat’s internal temperature reaches 160°F, after about 4 hours on the grill, seal the meat tightly in heavy-duty aluminum foil. Finish cooking on the grill (without smoke) or on a pan in a 225°F oven, until the internal temperature reaches 185°F, about 2 more hours. With this method, you can cook one or both halves simultaneously, in about 6 hours total cooking time, spending the last few hours indoors if you like, or if the weather works against you.
½ cup black pepper, preferably medium ground
½ cup Stubb’s Bar-B-Q Spice Rub
¼ cup granulated garlic or garlic powder
3 tablespoons onion powder
2 tablespoons all-purpose seasoning salt
(1) 9- to 11- pound trimmed brisket, with about a ¼ inch layer of fat
2 cups Stubb’s Moppin’ Sauce (optional)
8 cups wood chips, or 12 chunks, soaked
In a small bowl, combine the pepper, Stubb’s Spice Rub, granulated garlic, onion powder and seasoning salt and set aside.
Rinse the brisket and pat dry with paper towels. Generously coat the brisket with the spice rub mixture on all sides. Brush with Moppin’ Sauce (if using). Let it come to room temperature while the grill fires up.
Prepare a grill for indirect cooking. For a charcoal grill, when the coals are asked over, rake or spread them out in one part of the grill so the food can cook to the side and not directly over the coals. (For a gas grill, fire up the burners on one part of the grill, so the food can cook to the side of the heat but not directly over it.) Cover the grill and bring it to around 225°F. Drain and add one-quarter of the wood for smoking.
Set the brisket over indirect heat and cook about 1 ½ hours per pound. To ensure even cooking, set an oven thermometer next to the brisket, also over indirect heat. Every hour, check it and add more fuel and wood as needed to maintain a smokey 225°F heat. Cook, mopping every 2 to 3 hours (stop moppin’ one to two hours before you think the brisket will be done), until the internal temperature reaches 185°F. Let the brisket rest 15 to 45 minutes. Slice the meat against the grain and serve plain or with Stubb’s Original BBQ Sauce.
1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1 ¼ pounds)
4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
½ cup crumbled blue cheese
½ cup dried cherries or dried cranberries
½ cup pine nuts or coarsely chopped walnuts, toasted
Dressing:
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
¾ teaspoon pepper
In medium bowl, whisk together dressing ingredients. Remove and reserve ½ cup; cover and refrigerate.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into ⅛ to ¼ inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (½ at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately