One Angus prime rib roast, gently rubbed with granulated garlic, red/white/green/black coarsely grated peppercorns and a smattering of sea salt, placed on the Ronco "set-it & forget it" till the inside temp moans that it's 124 deg.. Served with garlic butter mushrooms sauteed in burgundy, with a garlic encrusted baker oozing loads of sharp cheddar butter and sour cream, a lightly tossed salad with raspberry vinagarette and a sprinkle of fresh feta and parmesan cheeses. Oh and don't forget to have a cup of both horseradish sauce (HEAVY on the horse) and Aus jus......

Cut the roast from the center in 3" slabs and watch the bleeding commence...

HMMMMMMMM I gotta go fire up my Ronco

 

Because of this thread I ended up cooking steaks on the grill last night.

Two THICK T-bones from the steer my younger sister raised and slaughtered for FFA, cooked over red hot Kingsford charcoal with nothing but some Lawry Seasoned Salt and Montreal steak seasoning rubbed into the tenderized meat for about 5 minutes on each side.....just so they're still pink throughout.

Served up with hot baked potatoes with all the fixin's. Man, that was good.

 

HOSS, I swear by that Montreal steak seasoning!! I have about 3 different flavors!!

 

It's pretty good stuff. I used it for the first time over the weekend on some hamburgers and was pretty impressed so I thought I'd try it on steak. It's got a good flavor.

 

I'm hooked on the spicy Montreal seasoning,"the redder the better" thats the way I like em

 

To all you red meat eaters, I thank you. There are alot of hard working families through out this country that thank you too.

Beef- It's whats for dinner!

OBTW- 1 1/2" - 2" thick ribeye (rare) cooked on a fire with tater or white rice. Corn on the cob if available.

 

I like a thick Filet cooked medium rare and a nice baked sweet potato with a cinnimon/brown sugar/butter sauce. I gave up red meat for Lent and it's killing me. I can't wait for Easter. I'm camping out at the nearest steakhouse that day.

 

Medium Rare, filet, ribeye, NY strip, either of those with a nice side of Alaskan King Crab. If I'm not allowed to eat just meat( I keep telling her she will get my truck and insurance money), I'll eat a potato cooked any which way, or aspargas.

steve

 

What a great thread...

I am poor so I usually go with a 2lb london broil from the local butcher shop (they have Choice quality meat) I cut it into 3 sections then do worchester sauce, and Garlic peper (ohhh so good) on one, then montreal steak seasoning on another, and lemon pepper on the last one.

Obviously this isn't all for me, but when I do steak, you get a bit of each flavor. And I LOVE A1 sauce - don't know why...

For you salmon lovers: Here is my recipe...
need Lemon, Lime, Dill weed, crushed garlic, salt & Pepper, butter.

Put fish in foil. rub down with garlic, sprinkle with salt & Pepper and dill weed.
Make coins out of the lemon and lime, alternate thruout the filet. place small slice of butter on each of the coins. Wrap fish, BBQ until done, poke holes in the bottom of the foil to drain the butter (makes less mess in your kitchen) then burn the bottom (to get the skin to adhere to the foil).

Then Turkey Roast... for campers this is soooo easy.... kind of a set it and forget it deal for the fire.
need: Boneless turkey breast, 1/2 can of beer, crushed garlic, rosemary (fresh or not), salt & Pepper, Butter, Foil

Put Roast in a ziplock bag. Melt 1 stick of butter, add as much garlic as you want, and about 1 tablespoon of rosemary - or a fresh twig of it (insert the fresh twig into the roast), salt pepper to taste, then just before you put the butter in the ziplock with the roast, add 1/2 can of beer (prefferbly shooken up a bit) close the bag and let it sit for an hour or so.

Wrap in 5 - 6 layers of foil - BBQ in hot coals or on your grill for about 1 hour. take it out, brown it and ohhhh man oh man!

I have several others... But those are my favorite...

 

Shania Twain!!!!!!!!!!!.........Yeah Baby, bring on the butter

 

AHH FINALLY!!!!!!!!!! Top sirloin tonight with little neck clams and caesar salad!

 

2 Rib-eyes cooked rare on the BBque. Shirmp also cooked on the BBque. 2 Baked potatoes with the fixin's.

The only thing to beat that is replace the steaks with deer or elk steaks!!!!

Dawna

 

Gotta stop reading this thread! Each post makes me more hungry and wanting a nice steak.
Many years ago took my Canadian born wife to South Africa for a visit. The family gave her a traditional South African BBQ in her honor. She always thought she knew what a BBQ was - until she saw how we do it in SA. She could not believe that there were five kinds of meat roasting. Steak, mutton, spicy country sausages (boerevors) venison and chicken. The we always have a huge spread of fresh salads and deserts. BBQ's there go on for at least 5 hours, and you never walk away. One sort of waddles away.

 

mmmmmmmmmmmmmmm steak ....I like striplion myself

we had a steak day at work last friday ..............ever see a nicer site than that pic

 

I don't care for any of those potatoes, and definately no a rabbit!!

Give me a 24 oz ribeye about 2" thick, with a side of Filet and a good cold Pepsi, and OH MAN, there is a loosening of the belt in the near future.