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Fabricant : Hasty-Bake Taille : 3.51 mb Nom Fichier : Langue d'enseignement:

Salt and pepper steak to taste. Over very hot direct heat, grill the steak for 5 to 7 minutes on each side (for medium rare). Remove the steak from the grill and let it rest for 3 to 5 minutes so that the juices drawn to the center by cooking redistribute for even color. Serve the steak, which should be very juicy, either plain or on top of sliced French bread. Accompany each serving with several Tablespoons of sauce. Beef Beef Ain’t Momma’s Meat Loaf (Smoke & Spice) MEAT LOAF 1 Tablespoon oil, preferably canola or corn 1.2 cup minced onion 1.2 green or red bell pepper, chopped fine 3 garlic cloves, minced 1 teaspoon freshly ground black pepper 1 teaspoon salt 1.2 teaspoon cumin 11.4 pounds ground beef 3.4 pound ground pork 11.2 cups dry bread crumbs 3 Tablespoons sour cream 2 Tablespoons Worcestershire sauce 1 egg 1.4 cup stock, preferably beef 1 teaspoon Tabasco or other hot pepper sauce to taste BASIC BEER MOP (OPTIONAL) 12 ounces beer 1.2 cup cider vinegar 1.2 cup water 1.4 cup oil, preferably canola or corn 1.2 medium onion 2 garlic cloves, minced 1 Tablespoon Worcestershire sauce 1 Tablespoon Wild Willy’s Number One-derful Rub (see Chicken on a Throne recipe) or other savory seasoning blend Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220.F. In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin and saute until the vegetables are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke- proof loaf pan. If you plan to baste the meat, stir the mop ingredients together in a small saucepan and warm over low heat. Cook the loaf on your Hasty-Bake for 45 minutes, or until the meat has shrunk away from the sides of the pan. Gently ease the meat loaf out of the pan and place directly onto the cooking grill of the Hasty-Bake. Continue cooking the meat until the internal temperature reaches 170.F (approximately 11.2 hours), dabbing it every 30 minutes with the mop. When about 30 minutes of cooking time remain, apply a barbecue sauce of your choice to the top of the meat loaf. After removing the loaf from the grill, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches. Bill’s Beef Power Rub (Paul Kirk’s Championship Barbecue Sauces) Use this rub on any beef cut. Sprinkle it on heavily and cook over indirect heat. 1 cup cane sugar 1 cup garlic salt 1.2 cup paprika 3 Tablespoons black pepper 2 Tablespoons chili powder 1 Tablespoon powdered beef base 1 teaspoon ground ginger 1 teaspoon onion powder 1 teaspoon ground coriander 1 teaspoon cayenne Combine all of the ingredients in a sifter and sift to blend well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to 6 months. Owner’s Guide & Instruction Manual Poultry Poultry Hasty-Bake Signature Recipe Chicken Chicken breasts, with or without skin and bones 16 ounce bottle of Italian salad dressing Hasty-Bake Gourmet Greek or Lemon Pepper seasoning or equivalent Soy sauce Worcestershire sauce Marinate chicken in Italian dressing for at least 1 hour and overnight if possible. (You may substitute equal parts olive oil and vinegar for Italian dressing, adding salt to taste.) Cook chicken breasts bone side down at 225 to 250.F over indirect heat (the heat deflector should be in place over the coals). Baste every 20 minutes with a mixture of equal parts soy sauce and Worcestershire sauce using a spray bottle or brush. Sprinkle chicken with seasoning after last basting and again to taste before serving. Boneless breasts will be done in 30 to 40 minutes. Bone-in breasts will take 45 to 55 minutes to cook. Chicken on a Throne (Smoke & Spice) Two 31.2 pound whole chickens WILD WILLY’S NUMBER ONE-DERFUL RUB 6 Tablespoons paprika 2 Tablespoons ground black pepper 2 Tablespoons salt 2 Tablespoons sugar 1 Tablespoon chili powder 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 teaspoon cayenne INJECTION LIQUID 12 ounces beer 1.4 cup oil, preferably canola or corn 1.4 cup cider or white vinegar 2 teaspoons Wild Willy’s Number One-derful Rub THRONE MOP (OPTIONAL): 12 ounces beer 1 cup chicken stock 1.2 cup water 1.4 cup oil, preferably canola or corn 1 Tablespoon Wild Willy’s Number One-derful Rub Two 12-ounce cans beer (no bottles please) 1.2 medium onion, chopped 1.4 cup cider or white vinegar 4 garlic cloves, minced The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens. With a kitchen syringe, inject about 1.2 cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid...

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