Melt-in-your-mouth BBQ Spare Ribs
Ingredients:
Spare Ribs (any amount)
Season Salt
Garlic Salt
Sweet Baby Ray"s BBQ Sauce
Directions:
Lightly sprinkle both sides of ribs with season salt and garlic salt
Brush both sides with BBQ sauce
Lay in roasting pan and add about 1/2" of water to bottom of pan
Cover and bake at 325 degrees for 2-3 hours depending on amount of ribs
(Check at 2 hours. If you can pull meat from the bone with a fork, they are ready. DO NOT OVERCOOK!)
Heat up grill and grill ribs 3-5 minutes on each side, brushing with more BBQ sauce.
Serve promptly and enjoy!
Spare Ribs (any amount)
Season Salt
Garlic Salt
Sweet Baby Ray"s BBQ Sauce
Directions:
Lightly sprinkle both sides of ribs with season salt and garlic salt
Brush both sides with BBQ sauce
Lay in roasting pan and add about 1/2" of water to bottom of pan
Cover and bake at 325 degrees for 2-3 hours depending on amount of ribs
(Check at 2 hours. If you can pull meat from the bone with a fork, they are ready. DO NOT OVERCOOK!)
Heat up grill and grill ribs 3-5 minutes on each side, brushing with more BBQ sauce.
Serve promptly and enjoy!
Stauffer Family Prime Rib Roast
Ingredients:
Prime Rib Roast (any size)
Garlic Powder
Season Salt
LaChoy Soy Sauce
Montreal Steak Seasoning (optional)
Directions:
Sprinkle the roast, on all sides, with a thin layer of each seasoning
Cut little slits in the roast so spices can work through it
Marinate in a sealed bag for 24-36 hours
When ready to cook, set roast on counter 1-2 hours before roasting to allow it to reach room temperature
Heat oven to 500 degrees
Place roast in a roaster with fat side up DO NOT COVER! DO NOT ADD WATER!
Roast for 15-20 minutes at 500 degrees
Turn oven back to 350 degrees for 1 hour
Turn oven back to 200 degrees for 2 hours
Turn oven up to 350 degrees for 1 more hour
Slice to desired thickness
Finish on the grill for best flavor
Prime Rib Roast (any size)
Garlic Powder
Season Salt
LaChoy Soy Sauce
Montreal Steak Seasoning (optional)
Directions:
Sprinkle the roast, on all sides, with a thin layer of each seasoning
Cut little slits in the roast so spices can work through it
Marinate in a sealed bag for 24-36 hours
When ready to cook, set roast on counter 1-2 hours before roasting to allow it to reach room temperature
Heat oven to 500 degrees
Place roast in a roaster with fat side up DO NOT COVER! DO NOT ADD WATER!
Roast for 15-20 minutes at 500 degrees
Turn oven back to 350 degrees for 1 hour
Turn oven back to 200 degrees for 2 hours
Turn oven up to 350 degrees for 1 more hour
Slice to desired thickness
Finish on the grill for best flavor
Grandma's Ham Loaf
Ingredients:
1 lb. Ground Ham
1lb. Ground Pork
2/3 cup Bread Crumbs
2 Eggs
1 cup Milk
1 small Onion, chopped (optional)
3/4 cup Brown Sugar
1 Tbsp Mustard
2 1/2 Tbsp Vinegar
1/4 cup Water
Directions:
Combine ground ham, ground pork, bread crumbs, eggs, milk, and onion
Shape into a loaf and place in a casserole dish or roasting pan
Mix brown sugar, mustard, vinegar, and water in a small dish
Pour over loaf
Bake, uncovered, at 350 degrees for 60-90 minutes, basting frequently
Serves approximately 4
1 lb. Ground Ham
1lb. Ground Pork
2/3 cup Bread Crumbs
2 Eggs
1 cup Milk
1 small Onion, chopped (optional)
3/4 cup Brown Sugar
1 Tbsp Mustard
2 1/2 Tbsp Vinegar
1/4 cup Water
Directions:
Combine ground ham, ground pork, bread crumbs, eggs, milk, and onion
Shape into a loaf and place in a casserole dish or roasting pan
Mix brown sugar, mustard, vinegar, and water in a small dish
Pour over loaf
Bake, uncovered, at 350 degrees for 60-90 minutes, basting frequently
Serves approximately 4
Mama Jo's Marinated Flank Steak
Ingredients:
Flank Steak
Red and Yellow Bell Peppers, cleaned and sliced
Marinade:
LaChoy Brand Soy Sauce
LaChoy Brand Teriyaki Sauce
Garlic Powder
Ginger Powder (optional)
Black Pepper
Directions:
Score both sides of steak, diagonal to the grain (if you ask, we'll do this in the store)
Using a pastry brush, evenly coat both sides of steak, first with soy sauce and then teriyaki
Sprinkle with ginger, garlic, and black pepper
Place in plastic bag, squeeze out as much air as possible and seal it
Marinate at least overnight or up to 3 days
Grilling:
Preheat grill to 450 degrees
Sear steak at this temperature, approximately 3 minutes just on one side
Turn grill down to medium-high heat (around 375-400 degrees) and cook for additional 3 minutes
Turn over and lay peppers on top of cooked side
Grill 6-8 minutes to desired doneness
(Do NOT flip the steak more than once and be careful not to overcook or it will dry out)
Slice steak against the grain into 1/4 inch strips
Serve with peppers (I like this with white rice also)
Beer Brisket
Ingredients:
Brisket with fat cap or fully trimmed, approx. 3lbs.
1 - 12oz can beer (a lager provides a richer flavor or you can substitute ginger ale)
2 Tbsp brown sugar (cut in half if using ginger ale)
1 tsp minced garlic or 1/2 tsp garlic powder
1 cube beef bouillon or 1 Tbsp beef broth powder
salt and pepper to taste
1 small sweet onion
Directions:
Preheat oven to 350 degrees
Lay brisket in a 9X13 glass casserole pan
In a small bowl, mix sugar and beef bouillon into the beer and stir until dissolved
Stir garlic into the beer mixture
Pour over brisket
Sprinkle with salt and pepper
Slice onion and lay across top of brisket
Cover TIGHTLY with foil
Bake 2 and a half to 3 hours before checking it.
If it's not soft. you can re-cover it and bake an additional 30 minutes or until it reaches desired done-ness.
Slice in 1/4" slices to serve.
Added tips:
You can thicken the liquid after cooking. Pour into a sauce pan and bring to a boil. In a separate dish, whisk together 1 Tbsp corn starch and 2 Tbsp cold water. Slowly stir into the boiling liquid until it reaches desired thickness.
This recipe also makes excellent sandwiches with the leftovers. Reheat on stove top with some of the gravy/liquid. I like to serve it on a toasted steak roll with provolone cheese.
Flank Steak
Red and Yellow Bell Peppers, cleaned and sliced
Marinade:
LaChoy Brand Soy Sauce
LaChoy Brand Teriyaki Sauce
Garlic Powder
Ginger Powder (optional)
Black Pepper
Directions:
Score both sides of steak, diagonal to the grain (if you ask, we'll do this in the store)
Using a pastry brush, evenly coat both sides of steak, first with soy sauce and then teriyaki
Sprinkle with ginger, garlic, and black pepper
Place in plastic bag, squeeze out as much air as possible and seal it
Marinate at least overnight or up to 3 days
Grilling:
Preheat grill to 450 degrees
Sear steak at this temperature, approximately 3 minutes just on one side
Turn grill down to medium-high heat (around 375-400 degrees) and cook for additional 3 minutes
Turn over and lay peppers on top of cooked side
Grill 6-8 minutes to desired doneness
(Do NOT flip the steak more than once and be careful not to overcook or it will dry out)
Slice steak against the grain into 1/4 inch strips
Serve with peppers (I like this with white rice also)
Beer Brisket
Ingredients:
Brisket with fat cap or fully trimmed, approx. 3lbs.
1 - 12oz can beer (a lager provides a richer flavor or you can substitute ginger ale)
2 Tbsp brown sugar (cut in half if using ginger ale)
1 tsp minced garlic or 1/2 tsp garlic powder
1 cube beef bouillon or 1 Tbsp beef broth powder
salt and pepper to taste
1 small sweet onion
Directions:
Preheat oven to 350 degrees
Lay brisket in a 9X13 glass casserole pan
In a small bowl, mix sugar and beef bouillon into the beer and stir until dissolved
Stir garlic into the beer mixture
Pour over brisket
Sprinkle with salt and pepper
Slice onion and lay across top of brisket
Cover TIGHTLY with foil
Bake 2 and a half to 3 hours before checking it.
If it's not soft. you can re-cover it and bake an additional 30 minutes or until it reaches desired done-ness.
Slice in 1/4" slices to serve.
Added tips:
You can thicken the liquid after cooking. Pour into a sauce pan and bring to a boil. In a separate dish, whisk together 1 Tbsp corn starch and 2 Tbsp cold water. Slowly stir into the boiling liquid until it reaches desired thickness.
This recipe also makes excellent sandwiches with the leftovers. Reheat on stove top with some of the gravy/liquid. I like to serve it on a toasted steak roll with provolone cheese.