A lot of people like to use a steak sauce on their steaks. The best part about making your own steak sauce is that you can adjust the ingredients to your own liking. This homemade steak sauce recipe browns up nicely when cooked and tastes similar to the popular A.1. Sauce. It yields about 2 1/2 cups of homemade steak sauce pairs perfectly with The Baron’s Steak Seasoning Recipe and The Baron’s Steak Marinade Recipe. Enjoy!.
This is what I consider to be a perfect steak marinade recipe. It’s full of ingredients that compliment the natural flavor of the beef without overpowering it. This steak marinade recipe also pairs perfectly with The Baron’s Steak Seasoning recipe and my Homemade Steak Sauce Recipe.
With summer quickly approaching, grilled steaks are on everyone’s menu. To help you grill flavorful restaurant quality steaks in your own backyard I’m going to do a series of posts dedicated to the layers of flavor that go into creating a delicious grilled steak. And what better way to start than with my Baron’s Steak Seasoning recipe!
“What is my favorite BBQ recipe?” That is a question I have been asked more times than I can remember, and something I cannot answer for sure. Mainly because I have been on a quest to find the perfect BBQ recipe for 40 to 50 years and haven’t found it yet, and knowing me I never will! Saying all that, my favorite cuisine is Asian and my favorite protein is duck (domestic or wild). So, many years ago I decided to combine all of my passions (Asian/duck/BBQ) into one recipe. Szechuan Smoked Duck!
Birthdays only come once a year, and milestone birthdays only happen once in a lifetime. It just so happens that I recently passed one of those milestone birthdays and ticked over into the big 30′s. Some people like to spend these occasions relaxing on a beach, or sulking about father time catching up with them, but I saw this as a prime opportunity to expand my barbecue horizons into a category of cooking that every great pitmaster must dabble in. So I treated myself to a pre-birthday present by purchasing a La Caja China roasting box and set out on my first pig roast!
This weekend I was watching reruns of Alton Brown’s Good Eats (one of my all time favorite cooking shows), and I caught an episode that was completely dedicated to cooking with alcohol…well, mainly wine and beer. Lately I have taken an even more increased interest in incorporating these flavors into my own cooking, so I quickly hit the record button on my DVR. Coincidentally, Alton proceeded to breakdown the science behind two specific recipes that I have been experimenting with extensively myself; wine marinated lamb steaks and beer bread. But that wasn’t the nugget of information that piqued my interest.
In it’s purest form, a fatty is most easily described as those sausage chubs that you can find at most grocery stores. The brands can vary (especially when dealing with smaller local markets), but some of the most common national brands are Jimmy Dean, Bob Evans and Hormel. The concept is simple, but extremely effective. Carefully remove the plastic sleeve leaving the “chub” shape intact, season with your favorite barbecue rub, and toss it on the smoker. Sound familiar? Well, this is the technique that inspired our Bacon Explosion recipe.
Our friend Ron Lewen has recently devoted himself to a world-wide campaign dedicated to “Saving the Naked Fatty”. As much as we enjoy the extravagant bacon wrapped and cheese stuffed fatties that are floating around the interwebs these days, we wanted to pay tribute to Ron’s efforts and dish up our version
Every year for St. Patrick’s Day I load up the smoker with corned beef brisket to make homemade pastrami. Being Irish, this is the perfect meal that combines my heritage with my passion for barbecue. This year’s pastrami smoke-out took place a couple weekends ago, and was once again a huge success. But now that I’ve been eating sandwiches for the better part of two weeks, it’s time to throw a little variety into the mix. My buddy, and Burnt Finger BBQ teammate, Gish was having a grilled pizza party for March Madness, so we packed up the pastrami fixins to test out our new grilled Reuben pizza recipe for our leftovers.
Over the past few months I’ve had the pleasure of spending some quality time with barbecue legend Chef Paul Kirk. In case you’re unfamiliar with Paul’s work, he’s a world renowned chef and has won over 475 cooking and barbecue awards (including 7 world championships and the American Royal Open), written 7 barbecue books, operates the Baron’s School of Pitmasters, serves on the Kansas City Barbecue Society’s board of directors, and was inducted into the KCBS Barbecue Hall of Flame in 1990. Needless to say this man knows his ‘que, and has long been one of my favorite barbecue authors.
It’s no secret that our blog has been awkwardly quiet for the last couple of months. It pained us to do so, but we took some time off from writing on the internet to spend some extra time fine-tuning our upcoming book. Yes, that’s right…the cookbook that made headlines on Entertainment Weekly has been officially sent to the printers! We’ll keep you posted on all the smoky details as we get closer to the release of BBQ Makes Everything Better, but in the meantime we’re celebrating our return to the blogosphere the only way we know how….with FREE BACON!!!