This is a robust flat iron steak recipe your father is sure to love. This is a great steak when grilled on the BBQ.

Ingredients:

12 8 ounce top blade steaks
1 1/2 pounds Red Onions

Marinade:

24 ounces. House Beer
2 tbsp. Tabasco Sauce
2 tbsp. Chopped Onions
2 tbsp. Brown Sugar
5 fl,ounces. Olive Oil
8 fl,ounces. Balsamic Vinegar
2 tbsp. Dijon mustard
6 fl,ounces. Beef Broth

Instructions:

Mix all of the marinade ingredients, in a large container with a lid. Add your steak into the container one by one to insure coverage. Cover the steak and refrigerate for 4-6 hours before grilling. Put the steak onto the grill and place the flat iron on top. Grill your fathers steak for about 10 min. on each side using this method. Slice the red onion into thick slices, and grill them alongside your flat iron steak. Place them on top of your steak as garnish.

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Try This Fantastic Yankee Brisket Pulled Barbecue Recipe

INGREDIENTS:

4 lbs. beef brisket or chuck roast or pork shoulder

2 cup. Water
3/4 cup. Liquid Smoke

2 cup. Chopped Onion
1/4 cup. Cider Vinegar
2 tbsp. Spicy Mustard
1 tbsp. Dark Molasses
1/4 tsp. Hot Pepper Sauce
3 tbsp. Worcestershire Sauce
1 cup. Ketchup
1/2 cup. Chili Sauce
1/2 Lemon Sliced
1 tbsp. Salt more or less to taste
1/4 tsp. Black Pepper

Recipe Instructions:

Preheat oven to 325 degrees. Put the meat on a rack in a roasting pan, fat side up. Pour water and liquid smoke around the meat. Seal the pan with foil and place in the oven. Roasting the brisket for 4 hours or until tender, turning once. Uncover for the last 30 minutes to brown. Remove from the oven and let meat cool uncovered till the meat can be handled by hand. Save the pan juices and refrigorate. Remove meat from refrigaration and Trim away any remaining fat. Pull the meat into small shreds with a fork. Remove pan juices from refrigoration and remove the hardened fat from the pan juices. Placing fat in a large pot melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all the remaining ingredients in recipe above and 1 cup of the pan juices. Simmer and stir well for 20 minutes over on low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist. Now go enjoy your Yankee brisket pulled barbecue with friends and family.

Sweet Tang Barbecue Sauce

INGREDIENTS:

1/4 cup. vegetable oil
1/2 cup. chopped onion
1 cup. tomato sauce
1/2 cup. water
1/4 cup. white vinegar
2 tbs. soy sauce
1/2 tsp. hot sauce
2 tbs. orange marmalade
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/8 tsp. paprika
1/8 tsp. ground ginger
1/8 tsp. cinnamon
1/4 cup. brown sugar

INSTRUCTIONS:

Saute onions in a saucepan with oil. Add all the remaining ingredients into the onions. Simmer uncovered for 15 minutes or till the mixture is blended. This recipe is at its best with chicken or pork.

CROCK POT BARBECUE SPARE RIBS

INGREDIENTS:

1 cup. Finely Chopped Onion
3/4 cup. Lemon Juice
3/4 cup. Chopped Celery
1 tbs. Butter
3 tbs. Sugar
3 tbs. Worcestershire Sauce
1/4 cup. Wine vinegar
32 ounce. Bottled Ketchup
1 tbs. Prepared Mustard
1 tbs. Salt
1 tbs. Pepper

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3-5 Pounds. beef or pork ribs
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INSTRUCTIONS:

saute the onions and celery in butter, then add remaining ingredients to your pan and stir while cooking. Add your ribs to the crock pot and pour the sauce over the meat, Cover and cook on low setting for 8 to 10 hours if using a higher setting 3 to 4 hours. Sauce can be doubled and frozen for later meals.

Make your ribs in the Cuisinart PSC-400 4 Quart Programmable Slow Cooker-crock pot

Country Style Barbecue Ribs

INGREDIENTS:

3 tbs. Chopped Onion
2 tbs. Butter
1/2 cup. Chopped Celery
2 tbs. Vinegar
1 tbs. Worcestershire Sauce
1/4 cup. Lemon Juice
1 cup. Ketchup
1 tsp. Dry Mustard
1 tsp. Salt
1 tsp. Cayenne Pepper

INSTRUCTIONS:

Cook the butter chopped onions and celery together until tender. Add the rest of ingredients and cook for 15 to 20 minutes on medium heat. Makes 1 1/2 cups barbecue sauce.

Barbecue Plum Sauce

INGREDIENTS:

1- 10 ounce. Jar Plum Jelly
1/3 cup. Corn Syrup
1/3 cup. Soy Sauce
1/4 cup. Chopped green onions
2 tbs. Garlic, minced
2 tsp. Ground Ginger

INSTRUCTIONS:

Mix all ingredients in to a saucepan and stir them together heating until the mixture is blended and the sauce start to get hot . Remove from heat and set aside.

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Preparation for ribs
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INSTRUCTIONS:

Put the ribs in a pot and add enough water to cover. Simmer them until ribs are very tender. Remove them from the hot water and drain them well. Put the ribs into a shallow pan and allow the ribs to rest for ten minutes befor the final cooking. Baste the ribs well with sauce on both sides then putting the ribs in the oven. Bake at 350 degrees until completely tender. Basting with sauce several more times during the cooking prosses.

For barbecue grilling, follow the same prosses in the instructions above for rib preparation. Cook them on a grill bone side up and baste the ribs well then turn or flip the ribs over and continue cooking. Keep basting them for 15 minutes as they cool and serve it up.

Asian BBQ Marinade

INGREDIENTS:

1/2 cup. Soy Sauce
1/2 cup. Water
1/4 cup. Garlic Granulated
1/4 tsp. Ginger Ground
1/2 cup. Sugar Granulated
1/2 cup. Catsup
2 tsp. Cracked Red Pepper
2 tsp. Salad Oil
2 tbs. Sesame oil
1/2 cup. Sliced Onions

INSTRUCTIONS:

Combine all the ingredients shown above in a mixing container stir till well blended, then add to the other container with the barbecue meats. You can use this with chicken, pork, fish or beef this is an all purpose marinade.

Tasty Zesty Barbecue Sauce

INGREDIENTS:

2 cup. Dark Molasses
2 cup. Catsup
1 med. Onions
1 cup. Orange Juice Concentrate
4 tbs. Apple Cyder Vinegar
4 tbs. oil
4 tbs. Steak Sauce
4 tbs. Margarine
2 tsp. Prepared Mustard
2 tsp. Worcestershire Sauce
1 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Tabasco Sauce
4 tbs. Minced Garlic

INSTRUCTIONS:

Cut onion ends off peeling onion skin and first layer with it, cut in half and dice it up very small. Put your margarine to a large sauce pan add the minced onions and garlic to the pan on med high heat cook for 3 minutes. Then add all the remaining ingredients to the pan stir constantly till blended. let simmer for one hour till mixture starts to change consistency in color, reduce heat and simmer for one more hour. Remove from heat.

MIKE’S BBQ GRILL BARBECUE SAUCE
AND MARINADE

INGREDIENTS:

1 Cup. Soy Sauce
1/2 Cup. Water
1/2 Cup. Granulated Sugar
1/2 Cup. Packed Brown Sugar
3 Tbs. Granulated Garlic
2 Tbs. Ground Ginger
1 Tbs. Crushed Red Pepper
1/8 Cup. Vegetable oil
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Additional item
1/4 Cup Corn Starch
1/2 Cup water
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INSTRUCTIONS:

Take all of the ingredients on first level and add them to a large mixing bowl stir till dissolved take half of this for a marinade and using two quarts sauce pan on medium heat, pure the remaining sauce in the pan, Taking the marinade after soaking pour that into the sauce pan too, bring that to a boil than with mix the starch and water together and stir till it thickens, than pour or brush sauce on your bbq.

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Looks best to garnish with thinly sliced white onion and chopped green
onions, then pour the sauce over this with a large serving spoon.

ingredients

1/2 cup. Vinegar
1/2 cup. soy sauce
1/2 cup. Granulated sugar
1 tbs. Crushed red Peppers
3/4 tsp. powdered garlic
2 tbs. katsup

INSTRUCTIONS

Put all of the ingredients into a 2 quart sauce pan, cook it on a medium
heat for about 1/2 hour then remove it from the stove and let stand for 15 minutes. Take
about 35 chicken wings and put them in a large bowl, add the
marinade and mix it all very well. Let sit for another 15 minutes. Grill, or bake the marinaded BBQ chicken wings at 350 degrees for 25 minutes. When it is finished, then drizzle the marinade on the
chicken before serving. Garnish it with plenty of chopped green onions.