July 16, 2011

BBQ Beef

1 boneless chuck roast (3 pounds)
1 C. BBQ Sauce
1/2 C. apricot preserves
1/3 C. chopped green or red sweet red pepper
1 sm. onion, chopped
1 tbsp. Dijon mustard
2 tsp. brown sugar
12 sandwich rolls, split

     Cut the roast into quarters; place in a greased 5 quart slow cooker. In a bowl, combine bbq sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hrs or until meat is tender.
     Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 mins longer.
Skim fat from sauce. Serve beef and sauce over rolls.
makes 12 servings.


Blue Cheese Stampede Burgers

2 lbs. ground chuck
1/4 cup. chopped onion
3 tbsp. Tabasco sauce
2 tbsp. honey
1 tbsp. garlic salt
1 tsp. crushed red pepper flakes
1 tsp. black pepper
6 oz. blue cheese, cut into 6 pieces
6 hamburger buns, toasted
6 portabella mushrooms, grilled
roasted red peppers ( from the jar)

Preheat grill to medium- high heat. Combine beef, onion, Tabasco, honey, garlic salt, red pepper flakes and pepper in a large bowl; mix well. Divide into 6 portions; form into patties around pieces of blue cheese.

  Grill 8 to 10 minutes or until done. Place burger on bun and top with roasted red peppers and portabella mushrooms.
Makes 6 servings.

Sweet BBQ Ribs

2/3 C. all purpose flour
2 tsp. salt
1/2 tsp. pepper
4 to 4-1/2 lbs. boneless beef short ribs
1/4 to 1/3 C. butter
1 Lg. onion, chopped
1-1/2 C. beef broth
3/4 C. red wine vinegar
3/4 C. packed brown sugar
1/2 C. chili sauce
1/3 C. ketchup
1/3 C. Worcestershire sauce
5 garlic, minced
1-1/2 tsp. chili powder

    In a large resealable plastic bag. combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.
    Transfer to a 6 quart slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs.
    Cover and cook on low for 9-10 hours or until meat is tender.
makes 12 servings.

Southwestern Style Baby Back Ribs

prep: 15 mins. Cook: 2 hrs. 30 mins. Serves: 6

2 lemons
2 C ketchup
2 tbsp. molasses
2 tsp. ground chipotle chili pepper
1 tsp. dried oregano leaves
3 lbs. baby back ribs
1 C. thinly sliced onion
2 cloves garlic, sliced
3 C. ginger ale
1 tsp. cumin

       Preheat oven to 350F*. Juice one lemon and slice the other. Combine lemon juice, ketchup, molasses, chipotle pepper, cumin, and oregano.
      Measure out 1/2 cup of the sauce mixture and brush ribs all over. Place in roasting pan.
 Scatter lemon slices over ribs. Sprinkle with onion and garlic, Add ginger ale and cover tightly.
     Place in oven and cook for 1-1/2  hrs. or until very tender.
 Cool ribs in liquid, about 25 mins.
 Preheat grill to medium-high and grease lightly.
  Remove ribs from cooking liquid ( discard liquid, lemons, and onion).
Place ribs on grill. Cook turning and basting often with remaining sauce,
8 to 10 mins. or until well glazed.

Sweet & Tangy Ribs

Prep: 5 mins. Cook: 4 hrs. Serves: 4-6

4 lbs. baby back ribs, cut into portions
18 oz. bottle BBQ sauce
1/2 C. Spicy Brown Mustard

Put ribs into 6 quart slow cooker
Stir in BBQ sauce and mustard
Cook for 4 hrs. on High
Serve sauce with ribs.