Slow-Braised Atlanta Brisket by Foodiewife

Brisket is a cut of beef that can be very tough, unless it is slow-braised or with a slow barbecue method. The patience pays off, because the meat becomes very tender and moist. I saw this recipe on Cook's Country, and was intrigued that the recipe name comes from using Coca Cola (from where the soft drink originates). Instead of…

Meat Loaf with Sweet Potatoes and Pineapple by Salad Foodie

No boring meatloaf dinner here! Sweet potatoes and pineapple slices baked with meatloaf make for an unusual twist in this meal-in-one-dish. Use all beef, or part ground pork, reduced-fat pork sausage, veal, etc. Tomato paste may seem an odd ingredient for meatloaf and too concentrated, but it works well here for flavor, sweetness and…

Beef Stroganoff Pinoy Style by ShaleeDP

Got this from one of my newsletters and i find it so good.

Poor Man’s Burnt Ends and Tips by Patti Fisher

Our “Poor Man’s” Burnt Ends are “Off The Hook”! The burnt ends are meat candy. Burnt Ends are normally made from Brisket and that can be very expensive. But, as Larry Wolfe showed us you can use chuck roast. Patti got me an 8 pound Chuckie for around $21. That’s a lot of good meat for the smoker. Patti and I have set one night a…

Young Mens Business League Secret Recipe Chocolate Beer Chili by Glenn

The Young Men's Business League of Lititz Pennsylvania enters this chili in the annual Fire and Ice Chili Cookoff. Please don't pass it on it's a secret. To make the low-calorie version substitute a light beer for the stout and eat it only when drunk…

Philly Chesesteak Quesadillas by dp

amazing

Porterhouse Steaks Grilled Directly On Hot Coals, aka “Cave Man Style” by Robyn Medlin

I’ve never grilled a porterhouse steak before so when I ordered them from Grand Western Steaks, I was pretty excited to give it a try. A porterhouse steak is like a step up from a t-bone steak being a steak cut from the large end of the short loin…

golden mushroom soup pot roast by sue

so good

Beef Tenderloin with Garlic Sherry Sauce by Patti Fisher

Its date night and we wanted to celebrate with something extra special. Patti found a beef tenderloin and made a special garlicky wine sauce for it. Patti cooked up some bacon to add the drippings to the sauce and used the crispy bacon in mashed potatoes. Ken got a new toy from Char-Griller: a Smokin’ Stone that we had to play…

Short Rib's My Way by Chef Paul McGovern

I love short ribs but every where I go they cook them to death !! For some reason all places and Chefs like to braise them for hours in all types of heavy sauces. I think that this is one of the best cuts of meat and has the flavor of a great ribeye. The down side is that they are hard to get right. You need to have them at room…

Crock Pot Roast and Potatoes by Beth Roan

Delicious pot roast. This is one of my favorites!

Spicy Braised Beef Ribs with Creamy Herbed Mashed Potatoes by Rashawnda Martin

Grilled Cajun Steaks by RecipeKing

Grilled Cajun Steaks is an easy and quick 21 minute recipe that you'll want to consider for your outdoor grilling rotation. Beef strip steaks with a brown sugar and Cajun seasoning rub, cooked over an outdoor grill and all done in 21 minutes! It is also a healthy, low calories, low sodium, low carbohydrates, Weight Watchers (6)…

El Burrito del Diablo by Patti Fisher

El Burrito del Diablo or The devil’s Burrito. We love fiery beef burritos, so we thought we would smoke up a pot of La carne del Diablo or The Devil’s Beef on the gasser. A 4-pound chuck roast, 5 different Chile peppers, onions and garlic for a 5 hour cook. All with a “Kiss of Smoke” from a wedgie loaded with GMG’s Texas Blend…

Bacon Ring Burger by Patti Fisher

WOW!!! Our Bacon Ring Burger made it into Green Mountains Grills Cook Book !!! Bacon Ring Burger, we saw the Bacon Wrapped Onion Rings on Facebook and had to have a closer look. The original recipe was by John Thomas of Grilling 24×7, . My first thought was “What a great burger topper”! So, here is our take on these and a great…