Espn Erin Andrews Video Peephole Leaked.mpg HOW STUPID IS THIS! Top News Story of the day!

DONT WORRY WE HAVE A STEAK RECIPE HERE: NO we are not doing anything new!



We usually just talk about cooking here, but had to laugh today when I saw how much attention people are giving to the ESPN girl getting caught nude through a peep hole.

Just about any issue should be more important than this!!

How about a recipe from Chef Kurt: Now that should be news!


Best Steak Grilling Recipe
(Best Steak Grilling Recipe. Don't eat a steak at a steakhouse again.)

Preparation Time: 20 Minutes
Number of Servings: 4-6
Nutrition Info: Just tastes good!!



Ingredients:
1-2lbs Top Sirloin or Petite Sirloin
Fresh Garlic minced
Fresh Ginger minced
1 tbs. Lite soy sauce
1 tbs. Real Butter
Ground pepper
Sea Salt or Real Salt or Sea salt with garlic.

Directions: Heat Grill to hot as it get or 450 let steaks sit for 1/2 hour so they are not cold enough to lower the grill temp. Coat both sides of the steak with the salt. (don't worry it wont be salty) Use a casserole style pan and put together all other ingredients (except Salt and Steak) Put steak on grill all at same time close lid and wait 90 seconds, flip them wait 90 more seconds. Turn off grill. Wait 90 seconds and pull off for rare. Wait 45 more seconds for Med Rare. This is how you should be eating steak. IF you need more cooked flip and stack them for up to 3 more minutes. Now pull them off and put them one at a time in the pan soaking both sides on each steak. Foil on top and wait 5-6 minutes. I like to flip them again in the pan to get the sauce all over them and cut each one in 4 pieces.


They can sit a few more minutes and serve... These will have great flavor from the Ginger and Garlic and you will never want to eat steak any other way.... Don't puncture the meat when flipping or pulling off.

The meat needs to sit after it is seared.

Just having Fun, fishgriller@yahoo.com


Visit our store at www.onlinegrilling.com

Steak Sliders at the Big R in Bend, OR

Dont Worry these are Sirloin Sliders, we are still talking about Steak!






OUTDOOR CHEF KURT was on the move again with a

CAMP CHEF demo at the BIG R in Redmond Oregon.


I decided on SLIDER BURGERS and FRENCH FRIES for my samples.

WE set up near the side door with my CAMP CHEF STOVE OVEN COMBO to warm up my burger buns.

I fired up my BIG GAS GRLL 3 with my 2 burner GRILL BOX and got some slider pattys on the grill.

Then I started up my CAMP CHEF SINGLE BURNER 60 thousand BTU COOKER and got to heating up my peanut oil for the french fries.

The sun was blazing hot and so was the french fry oil.

The fries came out golden brown and with a little CAMP CHEF GRUB seasoning were ready to eat .

The buns were warm and the pattys were sizzling so we started folks sampling and they loved the SLIDERS.

We served 130 baby burgers and fries and the customers loved them .

Big R plans to have OUTDOOR CHEF KURT go to all of their stores and do demos on a regular basis as they want to increase CAMP CHEF sales.

www.onlinegrilling.com

Forget the steakhouse stay home and cook it!

Best Steak Grilling Recipe(Best Steak Grilling Recipe. Don't eat a steak at a steakhouse again.)

Preparation Time: 20 Minutes
Number of Servings: 4-6
Nutrition Info: Just tastes good!!



Ingredients:
1-2lbs Top Sirloin or Petite Sirloin
Fresh Garlic minced
Fresh Ginger minced
1 tbs. Lite soy sauce
1 tbs. Real Butter
Ground pepper
Sea Salt or Real Salt or Sea salt with garlic.

Directions: Heat Grill to hot as it get or 450 let steaks sit for 1/2 hour so they are not cold enough to lower the grill temp. Coat both sides of the steak with the salt. (dont worry it wont be salty) Use a casserole style pan and put together all other ingredients (except Salt and Steak) Put steak on grill all at same time close lid and wait 90 seconds, flip them wait 90 more seconds. Turn off grill. Wait 90 seconds and pull off for rare. Wait 45 more seconds for Med Rare. This is how you should be eating steak. IF you need more cooked flip and stack them for up to 3 more minutes. Now pull them off and put them one at a time in the pan soaking both sides on each steak. Foil on top and wait 5-6 minutes. I like to flip them again in the pan to get the sauce all over them and cut each one in 4 pieces. They can sit a few more minutes and serve... These will have great flavor from the Ginger and Garlic and you will never want to eat steak any other way.... Dont puncture the meat when flipping or pulling off. The meat needs to sit after it is seared.

STEAK FROM HELL MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA

STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA


This recipe comes from an unassuming steakhouse in Juarez, Mexico, called Mitla. Mitla’s steaks owe their extraordinary flavor to the fact that they’re cooked over blazing mesquite logs. You can approximate the flavor by tossing a couple cups of soaked mesquite chips on a backyard barbecue grill. The fire-charred salsa reinforces the smoky flavor of the beef.

Source: The Barbecue! Bible by Steven Raichlen (Workman, 2008)
Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA
Method: Direct grilling
Serves: 4

2 to 4 chiles de arbol (4 give you a nice heat)
2 large ripe tomatoes
1/3 medium onion, sliced
1 clove garlic, sliced
3 tablespoons coarsely chopped cilantro
1 to 2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
4 T-bone steaks or sirloin steaks (each about 3/4-inch thick)
4 large or 8 small flour tortillas

You’ll also need:
2 cups mesquite wood chips, soaked in cold water to cover for 1 hour, then drained (optional)

Soak the chiles in a bowl of warm water until pliable, about 20 minutes. Meanwhile, set each tomato directly on a gas stove burner and roast it over high heat until the skin is charred and blistered on all sides, 6 to 8 minutes in all. (Or do the tomatoes in a previous grilling session.) Transfer the tomatoes to a plate and let them cool.

Drain the chiles and remove the seeds if you prefer a milder salsa. Place the chiles in a blender with the cooled tomatoes and the onion, garlic, and cilantro, and process to a coarse paste. Add the lime juice and season with salt and pepper to taste. Transfer the salsa to a serving bowl.

Set up the grill for direct grilling and preheat to high. If using a gas grill, add the wood chips (if using) to the smoker box before preheating.

When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Salt the steaks generously on one side. Arrange the steaks on the oiled grate, salt side down, and grill, turning once with tongs, until cooked to taste, 2 to 4 minutes per side for medium-rare. Transfer the steaks to a platter and let rest for 3 minutes.

Meanwhile, arrange the tortillas on the grate and grill until soft and pliable, but not browned, about 20 seconds per side. Serve the steaks with the tortillas and the salsa on the side.


please try this recipe and post a comment to how it goes....




Now I am Really hungry..


You will find out I love steak and anything about cooking it....

Just Call me Chef Steak!