Cooking Tips: How to Grill Beef

With the Fourth of July weekend upon us, here's a great video on grilling beef by Kingsford. If you're looking for a great dry rub for your meat or a dip mix for your holiday get together, A Cook's Place has what you need.

Looking for more some great recipes? Check out the recipe page on our blog!

Recipe Wednesday: In The Bag Barbeque

With Father's Day on Sunday, I thought we'd give you a recipe perfect for dad! It comes from our From Smokin’ with Steve Cooking Class in 2007. (And don't forget, you can find Steve's sauce at A Cook's Place.)

IN THE BAG BARBEQUE

3-4 lb pork loin
¼ cup Steve’s Magnificent Grilling Sauce
½ can beer (but don’t let the other half go to waste)
2 T. Steve’s Magnificent Grilling Spice
1 tsp. Liquid smoke (heaping)
1 cup your favorite Steve’s barbeque sauce

Pre-cooking prep:
Rub 1 tablespoon of the grilling spice into pork loin and put in zip lock bag. Pour in grilling sauce and put into refrigerator to marinate overnight or at least 1 hour.

When cooking time arrives:
Take pork loin out of zip lock and rub in other tablespoon of grilling spice. Transfer to cooking bag and pour in juices from zip lock and add beer and liquid smoke. Put into preheated oven at 300 degrees. You will cook this till internal temp reaches 150 degrees – about 1½ hours. When temp is at 150 take roast out of oven and split open bag, leaving it in cooking pan - pour you barbeque sauce over top and return to oven. Cook for another 15-20 minutes until sauce has formed a nice glaze. Remove from oven and let stand 20-30 minutes before carving.

Your meat can now be served by slicing or pulling. A nice way to serve is to take a loaf of French bread and slice down middle and then into 3” sections. Serve open face with grilled vegetables and plenty of extra sauce.

Bonus Father's Day Recipe: Balsamic Fruit with Sweet & Sour Cream Sauce

We just couldn't resist! Everyone wants to treat dad like a king on Father's Day, so we are giving you a bonus recipe this week! Just like our Recipe Wednesday this week, our bonus recipe comes from the Smokin’ with Steve Cooking Class in 2007. By the way, if dad loves to cook, think about giving him one of our cooking classes as a gift this year. Just click on our Classes tab and find the perfect class where he can learn and taste some new foods.

Balsamic Fruit with Sweet & Sour Cream Sauce

4-5 Peaches, Pears, Apples or other favorite fruit (halved and seeded)
2-3 tablespoons Balsamic Vinegar
¼ cup Cinnamon Sugar (1/4 sugar combined with 1 teaspoon cinnamon)
1 cup Whipped topping or fresh whipped cream
4 oz. Creamed Cheese (softened)
¼ cup Honey
2 tablespoons Soy Sauce

Leave peel on fruit. Sprinkle fruit with balsamic vinegar and cinnamon sugar. Place on hot grill flat side down. Cook until fruit yields to slight pressure and remove from heat.

Topping:
Combine honey and soy sauce and set aside. Place cream cheese in bowl and whip until you can combine the whipped topping and keep a good consistency. Stir in the honey, soy mixture. Place a nice dollop on top of fruit and serve.

Recipe Wednesday: Smoked Apple Brown Betty

Did you know you can smoke a dessert? Magnificent Steve Stolk does! This week's recipe comes from his smokin' collection. Don't forget, you can sample his work and ask him all your questions about competition BBQ this Friday at the Don't be Cruel BBQ Duel at the Link Center.

Smoked Apple Brown Betty

½ cup oatmeal
1 cup brown sugar
2 teas cinnamon
¼ teas nutmeg
¼ cup raisins
6-8 teas butter
¼ cup finely chopped pecans or walnuts
Whipped cream for topping
6-8 small apples

Combine the first 5 ingredients in a bowl and mix. Core and hollow out apples. Fill cavities with dry mixture and top with a teaspoon of butter.

Prepare your smoker and use a mild or sweet wood for your smoke (fruit woods are best for this – I tried hickory but it was too strong in flavor).

Put your apples in the smoker and allow cooking for 45 minutes to an hour – until the apple is tender when poked with a toothpick.

Top with whipped cream and sprinkle the pecans over the top.

So You Think You Can BBQ

Think your BBQ is competition ready?

Now's your chance to find out.

On April 1st at 1 p.m., as part of the Don't Be Cruel BBQ Duel at the Link Center, Magnificent Steve Stolk will answer your questions about cooking, smoking, competing and how he built his own smoker. And if that's not enough incentive to stop by our tent, we will be serving BBQ pork till its gone.

Can't make it Friday afternoon? The Magnificent Redeyed Smokers (Magnificent Steve Stolk and A Cook’s Place) will be competing in the Cruel BBQ Duel on April 1st and 2nd at the Link Center. So come either day, stop by our tent and enjoy the day.

For more information: http://www.tupelobbqduel.com/