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Marinate venision steaks, backstraps at least 3-4 hours, overnight is fine also. Turn meat 2-3 times during the marinating. Grill at med/high heat 3-4 min per side. Marinate also works well to inject into roasts. Also works well with bison,elk,moose and pork. Enjoy!!







RAWDEAL's Venison Marinade



1/2 Cup Soy sauce



1/2tsp Garlic Powder



1 tsp Onion Powder



2 Tbsp Sugar



1/4 cup white wine



1 scant tsp ground ginger



1/2 Cup olive oil



1/2 Cup water



BY: RAWDEAL

COMMENTS

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WildChild
15:07 May 17 2010

Nice but personally.... Do anything you want with ANY part of the deer you want... But the backstrap... Salt and pepper some flour, coat steak slices in flour, fry said pieces in hot oil till crispy... Then enjoy.....

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xxEmaeraldxx
20:18 Aug 26 2010

Hmm, that sounds delicious!

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POST COMMENT

Oven Venison Roast Recipe



5 lb Venison Roast



1 can onion soup



1 lg bottle sliced mushrooms



2 sliced green peppers



2 sliced onions



½ lb bacon



2 Tbsp flour



1 bottle Italian dressing







Marinate roast in Italian dressing overnight in refrigerator.



Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.



Place onions and green peppers around roast and cover meat with raw strips of bacon. Pour soup and mushrooms over roast, and place in oven at 280 degrees for 45 minutes for each pound of meat.



After meat is done, drain drippings into a sauce pan and heat. Add flour mixture and make thick gravy. Either pour gravy over entire roast or individual serving.



Serve and enjoy.



BY: RAWDEAL

RAWDEAL's Deer Camp Venison Chili



2# ground Venison



4 cans Italian Stewed Tomatos



1 5 oz. can of Tomato paste



1 jar Brook's Spicy Chili beans



1 whole Onion, chopped/diced



4 Jalapino Peppers,sliced and deseeded



2 cups chopped celery



1 TBS crushed Red Peppers



1 TSP salt



White Pepper to taste



Brown your venison in a fairly deep pot.



Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til onions are transparent. This will only take a few minutes. Stir well.



Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.



Add your white pepper to taste.



Turn Heat to a simmer for as long as you like. The longer the better, but just be sure to stir often



If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It will ease the fire!



It's great over Frito's, or just as is.



Warning........you may Gas your buddies out of deer camp by the end of the evening!



BY: RAWDEAL

Easy Venison Stroganoff



1-2# of trimmed and cubed Venison



1 whole Onion



1 clove of crushed Garlic



2 cups of fresh Sliced mushrooms..or more if you'd like.



2 TBS of Olive Oil



Salt to taste



White Pepper to taste.



2 Cans of Golden Mushroom Soup



1 cup of sour Cream



Egg Noodles



Heat frying pan



Add your Olive Oil and let it come to heat.



Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2 minutes



Add your Mushroom soup and sour cream and stir thoroughly while adding salt and pepper to taste.



Bring to a low boil.



Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on. Stir every so often.



Boil Noodles and Strain.



Ladle your stroganoff over noodles and good eats!





BY: RAWDEAL

This works on back straps as well as steaks.



1 cup of Soysauce



1 cup of Pineapple Juice



1 clove of minced or chopped Garlic



1/2 chopped onion



Lowrey's Seasoning to taste



White Pepper to taste







Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the Lowrey's and White Pepper.



If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and inject meat with the mixture. The plastic wrap will prevent making a mess over your wife's clean counters.



Once this is complete, add the garlic and onions into your marinade.



Unwrap the meat out of the plastic, and place into a 1/2" container with a lid. We have the Tilia Food saver container and love to use it, as it will force the marinade into the meat much quicker.



Otherwise, use a lidded container. Add the meat and pour the remaining marinade over top of your venison.



Put the lid on and set in the refrigerator over night for best results.



The next day, fire up the grill. Let it heat up to a high heat.



Once to temperature, throw them Bad Boys on the grill for about 2 minutes per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.



DO NOT over cook!!



If you prefer your meat medium rare, cook your venison the same.



Prepare yourself for some awesome Table Fare.



This recipe has made lovers out of folks that really don't prefer wild game!



BY: RAWDEAL

No Bake Caramel Cookies Recipe



Ingredients:



2 cups Sugar

3/4 cups Butter or margarine (softened)

1 can Evaporated milk (6 ounces)

1 package Instant butterscotch pudding mix

3 1/2 cups Quick cooking oats



Directions:



In a saucepan, combine the sugar, butter and milk. Bring to a boil, adding oats and pudding. Remove pan from heat, continuing to stir thoroughly. Drop by spoonfuls onto cookie sheets. Let cool before eating.

No Bake Peanut Butter and Chocolate Cookies Recipe



Ingredients:



1 stick Butter or margarine

1/2 cup Milk

2 cups Sugar

2/3 cup Peanut butter

1 tsp Vanilla extract

3 cups Rolled oats

3 tbsp Cocoa powder



Directions:



In saucepan, combine 1 stick butter or margarine, milk and sugar. Cook micture over medium heat until it comes to rolling boil. Let mixture boil for about 1 minute, stirring constantly, then add peanut butter and vanilla extract. Remove pan from heat and add oatmeal and cocoa powder. Drop mixture by spoonfuls on to aluminum foil. Allow to set for a few minutes before serving.

No Bake Butterscotch Cookies Recipe



Ingredients:



1 package Butterscotch morsels

3/4 cup Peanut butter

4 cups Corn flakes (not frosted)

1 cup Peanuts



Directions:



Melt butterscotch morsels and peanut butter over low heat in saucepan. In separate bowl, mix the corn flakes and peanuts. Pour the melted mixture over dry mixture and fold together until evenly coated. Drop by teaspoonfuls onto waxed paper. Refrigerate cookies until firm and serve.

Mardi Gras Grilled Cajun Chicken Recipe



Ingredients:



1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon paprika

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1/2 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup lemon juice

1/4 cup vegetable oil

4 skinless boneless chicken breast halves



Directions:



Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered. Drain chicken from marinade and sprinkle both sides with remaining seasoning mix. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat.



**Given to me at work by Cajun Joe**

Pasta With Chicken And Grilled Veggies Recipe



Ingredients:



1-1/2 pounds boned and skinned chicken

breast halves

2 portabella mushrooms

6 halves

oil-packed -- drained

chopped

1/2 cup basil -- fresh, minced

2 roma tomato -- halved

2 japanese eggplant --

quartered lengthwise

4 cloves garlic -- (or to taste)

minced

3/4 pound linguine or fettucine

1/2 cup olive oil -- (or to taste)

1 cup romano or parmesan cheese --

shredded or grated

sandp to taste

sun-dried tomatoes --

coarsely



Directions:



Cook pasta al dente, set aside in hot water to keep hot. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat until done. Cook tomatoes on skin side only, so as not to lose any juice. Eggplant should be soft, tomatoes hot and lightly charred, and mushrooms and chicken cooked through. Cut chicken and eggplant into bite-sized pieces, and slice portabellas. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices. Cut tomato halves into two or four pieces, saving juice. Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again. Season to taste with sandp. Serve hot with the rest of the cheese. NOTE: The amounts may be played with, especially the amounts of chicken and pasta, and the mushrooms may be sautéed in butter rather than grilled if preferred. I really like the smoky taste from the grill. Recipe By : Joni Bodart Per serving: 34 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Oriental Chicken Kabobs Recipe



Ingredients:



1-1/2 pounds boneless skinless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon pepper

1 medium yellow bell pepper, 1-inch pieces

1 medium red bell pepper -- 1-inch pieces

1 can whole baby corn -- drained (15 oz)

1/3 cup hoisin or teriyaki sauce

1/3 cup honey

1 clove garlic -- pressed

1/2 teaspoon fresh ginger -- minced



Directions:



Cut chicken into 1-inch cubes and sprinkle with salt and pepper. Cut baby corns in half and Alternate chicken, pepper pieces, and corn on skewers. Combine hoisin sauce and next 3 ingredients; brush on kabobs. Grill, covered with grill lid, over medium-high heat (350 to 400F) 12 minutes, turning and basting with hoisin sauce mixture. Makes 4 servings.





**Given to me by my co-worker Susan**

South Texas Fajitas Recipe



Ingredients:



4 jalapeno peppers -- pierced

3 tablespoon chili powder

1 teaspoon cayenne pepper

1 8 oz bottl herb and garlic oil-based

-- salad dressing

1 can beer -- preferably lone

-- star

1-1/2 teaspoons garlic powder

4 small Mexican limes -- juiced

2 teaspoons cumin powder

1 large onion -- minced

2 tablespoon cilantro -- minced

1 tablespoon Worcestershire sauce

1 bay leaf

3 pounds skirt steak



Directions:



First, it needs to be marinated to tenderize and flavor it. Mix all the ingredients together, except the meat, to make a marinade. Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasionally for six to eight hours. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat--mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 - 15 minutes per side, basting with the marinade. Figure about a half pound of meat and 3 to 4 tortillas per person. When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way. If you'll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you'll find that the fajitas are much more tender! Serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice that I didn't say anything about chicken fajitas--that's a contradiction in terms.



**Given to me by Mr. Sosa of Sosa Tex-Mex Resturant**

Orange Glazed Pork Recipe



Ingredients:



1 Pork Shoulder Roast

***GLAZE***

1/4 cup reduced sodium chicken broth

1/4 cup orange marmalade

2 tablespoon sherry

2 tablespoon olive oil

1 teaspoon soy sauce

1/2 teaspoon dried marjoram leaves

1/2 teaspoon fresh lemon juice



Directions:



In 1 1/2-quart saucepan, combine glaze ingredients. Heat over low heat until marmalade is just melted. Reserve 1/2 cup glaze. Place pork in zipper lock bag. Add remaining glaze; seal and chill 2 hours, turning bag over once. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Drain and discard glaze from pork. Place meat on grid, grill covered 6 minutes per side. Brush with reserved glaze; grill 3 more minutes per side or until pork reaches an internal temperature of 160F.



**Taken from Southern Style Cooking Book**

Brazilian Style Grill Sauce Recipe



Ingredients:



2 tablespoon unsalted butter

1/2 medium red onion -- finely diced

1 garlic clove -- finely diced

6 plum tomatoes -- coarsely diced

1/4 cup ketchup

2 tablespoon Dijon mustard

2 tablespoon dark brown sugar

1 tablespoon honey

1 teaspoon cayenne pepper

1 tablespoon ancho chile powder

1 teaspoon pasilla chile powder

1 tablespoon Worcestershire sauce



Directions:



In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen. This recipe yields about 5 cups of sauce.



**Given to me by a friend**

Marinated Chicken Italiano Recipe



Ingredients:

1/2 cup wish-bone Italian dressing

3 pounds chicken pieces



Directions:



In shallow dish, pour dressing over chicken. Cover and marinate in refrigerator, turning occasionally, for a maximum of 2 hours. More than two hours and the outside of the chicken will get mushy. Remove chicken, reserving marinade. Heat marinade to boiling for a minute. Grill or broil, turning and basting frequently with reserved marinade, until done. Also terrific with Wish-Bone Italian or Lite Italian Dressing



**Taken from a Church Cookbook**

Martha's Vineyard Raspberry Chicken



Ingredients:



***spicy raspberry glaze***

1/2 pound raspberry jelly or jam

2 ounces chicken broth

1/2 teaspoon cayenne pepper

2 ounces maple-raspberry vinaigrette dressing

***raspberry chicken***

4 8 oz. boneless skinless chicken breast

-- halves

1/2 cup maple-raspberry vinaigrette

4 teaspoons pine nuts -- toasted

1 cup spicy raspberry glaze

***maple raspberry vinaigrette***

1/2 cup raspberry vinegar

1/2 cup olive oil

1/2 cup vegetable oil

1/2 cup maple syrup

2 tablespoon Dijon mustard

2 tablespoon dried tarragon leaves

OR 4 tablespoons fresh

1 dash salt to taste

***raspberry vinegar***

1 cup white vinegar

1 cup red vinegar

1/2 cup fresh or frozen raspberries



Directions:



Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 minutes. Cool mixture and hold for use. Chicken: Prepare Maple-Raspberry Dressing, pour vinaigrette evenly over chicken breasts and marinate for 2 hours. Grill chicken breasts. After turning once, brush each breast with 1 ounce of the Spicy Raspberry Glaze and continue to cook. When chicken is done, place on plate and brush each breast with an additional 1 ounce of Spicy Glaze. Top with 1 teaspoon of toasted pine nuts per serving. Maple Raspberry Vinaigrette: Whisk together ingredients in a bowl. Raspberry Vinegar: Combine vinegars with 1/2 cup raspberries. Cover and let sit 48 hours. Strain the vinegar and store at room temperature.



**I got this recipe at work today**

Lobster On The Grill Recipe



Ingredients:



4 live lobsters -- (1 t 2 lbs ea)

butter -- melted

lemon wedges

sprinkle lemon pepper to your liking

sprinkle garlic salt to your liking



Directions:



Plunge lobster headfirst into salted boiling water and cook for 1 minute. Remove. Cook on medium-hot grill for 8 to 10 minutes, turning often. Crack a claw to see it if is opaque. If not continue to cook until it becomes opaque. Using shears, split lobsters lengthwise by cutting along underside of tail, leaving back of shell intact. Scrape out red coral, if any, and any green tomalley; combine with melted butter for a sauce in which to dip the lobster.



BY: RAWDEAL's Grandfather

COMMENTS

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spookshow
10:53 May 06 2010

Never tried lobster but this sounds yummy :)

thanks for sharing!

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POST COMMENT

Grilled Whole Red Snapper Recipe



Ingredients:



5-1/2 pounds whole red snapper

***marinade with red wine***

1 garlic glove -- finely

chopped

3 tablespoon extra virgin olive oil

salt and pepper



Directions:



If using a grilling basket, have fish scaled and head removed. Place fish in dish with combined marinade ingredients about 2 hours before serving. Refrigerate and turn periodically. If grilling on grate, leave scales on. Season with salt and skip marinade. Prepare charcoal grill to gray coals. If using marinade, wipe off fish and place in basket over coals. Without basket, fish should be about 4 inches above coals. Grill about 10 minutes per inch of thickness at thickest part. Turn fish only once. To check for doneness, insert paring knife into back and gently pull flesh away. It should pull away hesitantly and appear moist. Flaky fish is overdone. Transfer to warm plate and serve with extra virgin olive oil, salt, pepper and vinegar.



BY: RAWDEAL's Grandfather

Honey Barbecued Glazed Salmon Recipe



Ingredients:



1 large onion -- sliced

1 cup dry white wine

1 cup tomato juice

1/2 cup ketchup

1/4 cup honey

1 tablespoon Worcestershire sauce

1/2 teaspoon chopped garlic

1/2 teaspoon chili powder

Salt and pepper -- to taste

4 (4) ounce salmon steaks



Directions:



Combine onion and white wine in large saucepan; bring to a boil over medium-high heat. Add remaining ingredients except fish; mix well. Reduce heat to medium. Cook 10 minutes, stirring frequently. Transfer barbecue glaze to blender or food processor; process until smooth. Grill salmon over medium-hot coals, basting with barbecue glaze, about 10 minutes per inch thickness or until fish turns opaque and flakes easily when tested with fork.



BY: RAWDEAL

Grilled Flounder Recipe



Ingredients:



3 pounds flounder fillet

1/2 cup olive oil

1/4 cup lemon juice

1/2 teaspoons garlic salt

2 teaspoons of Lemon Pepper

2 teaspoons sea salt

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Cajun seasoning



Directions:



Arrange fish on a well-oiled grill. Combine remaining ingredients and baste fish. Grill, turning and basting occasionally, for 10 minutes per inch of thickness or until fish is flaky and no longer translucent in the center.



BY: RAWDEAL

Australian style Grill Fish Recipe



**I got this recipe while visiting Australia in Sydney.**



Ingredients:



4 fish (of your choice)steaks

1/4 cup lime juice

2 tablespoon vegetable oil

1 teaspoon Dijon mustard

2 teaspoons fresh ginger root -- grated

1/4 teaspoon cayenne pepper

black pepper



Directions:



For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks. 1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals.

Southern Style Salmon Recipe



Ingredients:



4 8 oz. salmon steaks -- (8 to 10)

1 cup ripe olives -- chopped

1/2 cup chopped tomatoes

1/4 cup chopped onion

1 tablespoon vegetable oil

1 tablespoon fresh cilantro -- minced

1 teaspoon garlic -- minced (or more)



Directions:



Grill salmon being careful to not overcook. If using a meat thermometer, take fish off at 150F in the deepest part of the meat. Meanwhile, in a medium bowl, combine olives, tomato, onion cilantro, oil and garlic. Mix well. Garnish with cilantro if desired.



BY: RAWDEAL

Bourbon Tuna Steaks Recipe



Ingredients:



4 tuna steaks -- 1" thick

1 cup bourbon

Vegetable oil

Salt and freshly ground pepper -- to taste



Directions:



1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving.



BY: RAWDEAL

Grilled South-Of-The-Border Steak Recipe



Ingredients:



2 pounds beef round steak -- 1/2 inch

thick

1 envelope instant meat

-- marinade, (4/5

-- ounce)

1/4 cup catsup

1 tablespoon Worcestershire sauce

1/8 teaspoon red pepper sauce

1 can refried beans -- (15 1/2

1 ounce )

1/4 cup cheddar cheese -- shredded

chili peppers

potato chips



Directions:



Place each side of meat 1/8 inch deep in diamond pattern. Prepare instant meat marinade as directed on envelope except stir in catsup, Worcestershire sauce, and red pepper sauce. Marinate meat as directed on envelope. Remove meat from marinade; reserve marinade. Heat beans in foil ware pan 15 to 20 minutes on side of grill. About 5 minutes before serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot coals. Cook 5 minutes on each side, brushing frequently with reserved marinade. Cut steak into serving pieces; serve with spoonfuls of beans, chili peppers, and potato chips.



BY: RAWDEAL

Grilled London Broil With Chive Butter



Ingredients:



1/2 cup butter or margarine

- softened

2 tablespoon finely chopped chives

2 tablespoon lemon juice

1 top round steak -- 2-inches

- thick -- (3 lbs)

1/4 cup vegetable oil

1 tablespoon lemon juice

1 clove garlic -- minced

1/2 teaspoon salt

1/2 teaspoon pepper



Directions:



CHIVE BUTTER: Blend butter and chives in a small bowl. Add lemon juice, a little at a time, and beat well. Place on waxed paper and form into a 2-inch diameter stick. Wrap tightly and refrigerate until firm. Cut into slices and serve on meat. Variations: Replace chives with: 3 tbs prepared horseradish and 2 Tbs chopped parsley 1/2 tsp grated lemon rind and 2 Tbs chopped parsley 1/2 tsp crushed caraway seed & 2 Tbs chopped parsley 1 Tbs prepared mustard Makes 2/3 cup. Place steak in a plastic bag. Combine the remaining ingredients in a cup; mix well and pour over steak. Close bag securely and refrigerate for 4 to 6 hours, or overnight, turning occasionally. Let stand at room temperature for 1 hour before cooking steak. Pour off and reserve marinade. Prepare grill. Heat marinade in small saucepan. Grill steak 5 inches from medium coals: 15 minutes for rare, 20 minutes for medium, 25 minutes for well done. Brush with marinade; turn and grill for similar times. Place on wooden carving board; top with remaining marinade and pats of Chive Butter.



BY: RAWDEAL

Old Fashion Cowboy Steak Recipe



Ingredients:



1 cup plus 2 tablespoons olive oil

1-1/2 cups Creole seasoning

4 steaks (12-14 ounce) rib,

-- Porterhouse, T-bone,

2 cups assorted exotic mushrooms

1 cup onions

1 large onion, cut into rings, about 1/8" thick

1/4 cup Tabasco sauce

1 cup flour

oil for frying

1 cup mashed roasted root vegetables

2 cups mashed potatoes

salt and pepper



Directions:



Preheat the grill In a shallow bowl, combine the olive oil and Essence, to make a paste. Smear each steak with the rub, covering the entire steak completely. Marinate the steaks for about an hour. Place the steaks on the grill and cook for 3 minutes. Remove from the grill and each steak on a cedar plank. Toss the mushrooms and onions with salt and pepper. Mound the vegetables on top of each steak and place back on the grill. Cook the steaks on the plank for 4 minutes for medium rare. Toss the onion rings in the Tabasco. Dredge the onions in the flour. Fry the onions until golden brown, about 3 minutes. Remove from the fryer and season with salt and pepper. In a sauce pan, combine the roasted vegetables and mashed potatoes together.



By: RAWDEAL

Grilled Beef Tenderloin



Ingredients:



1 trimmed beef tenderloin

marinade and sauce

2 cups soy sauce

2/3 cup dark sesame oil

6 large garlic cloves -- chopped

2 tablespoon fresh chopped ginger



Directions:



3-1/2 to 5 lb PLACE THE TENDERLOIN in a non-aluminum pan. Mix together the soy sauce, oil, garlic and ginger, and pour 1/2 of the marinade over the tenderloin. Reserve the remaining for the sauce. Cover the beef with plastic wrap and marinate overnight in the refrigerator. Remove the tenderloin from the pan and place it on a charcoal grill over a low fire, covered. Cook until rare (the internal temperature should be 140F), turning if necessary. Remove from heat. If cooking in the oven, bring the remaining marinade and pan juices to the boil and pour over the meat. Serve hot or cold.



By: RAWDEAL

Beer Grilled Flank Steak





Ingredients:



2 cans consommé

2/3 cup soy sauce

1/2 cup green onion -- chopped

6 tablespoon lime juice

4 tablespoon brown sugar

1 clove garlic -- crushed

2 large flank steaks

2 cups beer



Directions:



Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Grill over medium heat coals until done to your liking. To serve, slice thinly across the grain.



By: RAWDEAL

Ingredients



1.25 lbs ground beef



1 yellow onion, chopped



1 habanero pepper, chopped



1 jalapeno pepper, chopped



2 cloves of garlic, chopped



1 beer - amber or dark



2 (15 ounce) cans of tomato sauce



1 (10 ounce) can of Rotel tomatoes with chili peppers, drained



2 tablespoons of chili powder



1 tablespoon of ground cumin



1 tablespoon of cayenne pepper



1/2 teaspoon of salt



1/2 teaspoon of white pepper



1/2 teaspoon of black pepper



1/8 cup of Worcestershire sauce



(optional) 1 (16 ounce) can of red kidney beans



(optional) shredded cheddar cheese



(optional) crackers







Directions:



1. Brown the beef in a skillet along with the jalapeno, habanero pepper, garlic, and half of the chopped onion. Drain.



2. Place a large pot over medium heat and add the beef mixture, tomato sauce, Rotel, beans, 2 tablespoons of chili powder, 1 tablespoon of cumin, cayenne pepper, salt, and white and black pepper. Bring to boil, then reduce heat and simmer for 30 minutes.



3. Add 1/4th of the beer, drink the rest. Add Worcestershire sauce along with another 1/2 teaspoon each of cumin and chili powder. Simmer for 2 hours.



4. Serve and top with shredded cheese, crackers, and the remaining chopped onion.