Barbecue Beef Recipes

Barbecue beef recipes for the grill - bbq beef ribs, barbecue brisquet, beef kabobs,
grilled meatloaf, barbecued beef steaks. Pick out a favorite beef recipe here.

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Best Barbecue Beef Meatloaf Recipe

2 lb Lean Ground Beef
1 1/2 c Bread crumbs
1 lg Onion; chopped
1 cn (8 oz) Tomato Sauce
1 lg Egg
1 tb Al's Seasoning (follows)
1 md Green Pepper; chopped

SAUCE

1/2 c Water
3 tb Vinegar
3 tb Brown Sugar
2 tb Prepared Mustard
1 1/2 c Tomato sauce
2 tb Butter

Seasoning

1 part garlic powder
1 part onion powder
1/2 part black pepper
Mix well before measuring and adding to the recipe.

Combine the raw ground beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper. Mix well and place in a loaf pan. Combine all sauce ingredients. Cook in a saucepan until butter melts.

Pour sauce over meat loaf and bake at 350F in closed grill for 1 hour. While baking, the sauce needs to be spooned over the meat occasionally.

Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking.

Barbecue Spiced Grilled Beef Steaks Recipe

1 tb Brown sugar
1 tb Sweet paprika
1 ts Dry mustard
1 ts Ground allspice
1/4 ts Pepper
2 ea 6 oz 1 thick tenderloin - beef steaks

Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbecue grill (high heat). Rub spice mixture generously into both sides of steaks. Grill beef steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.


Beef Steak Grilling Recipe

3 lb Top round beef steak
2 tb Lemon juice
4 tb Mustard,prepared

Pound beef steak on both sides with a wooden mallet. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature.

Broil beef steaks about 4 inches above glowing coals on barbecue grill for 4-5 minutes on each side, or until desired degree of doneness is achieved.

Barbecue Brisket Beef Recipe

1 Beef Brisket
Meat Tenderizer
Garlic salt
Liquid Smoke
Worcestershire sauce
Prepared bbq sauce - see Barbecue Sauce Recipes

Pierce beef brisket all over with meat fork. Sprinkle Adolph's meat tenderizer on both sides of meat. Let stand one hour at room temperature. Sprinkle on garlic salt. Place beef in baking dish or zip lock bag. Pour 2-4 oz. liquid smoke over meat (depending on how big beef brisket is). Cover and refrigerate overnight.

Turn over in the morning. Five to eight hours before serving add 5 tablespoons Worchestershire sauce. Cook brisket , covered in a 225F closed barbecue.

The last hour of cooking, pour about 1 1/2 cup bbq sauce over meat. If desired the sauce can be thickened with a little cornstarch-water paste. Slice thin and serve.

The beef will not burn, but it will become tender and fall apart the longer it cooks.

BBQ Beef Brisket Recipe

1 c Ketchup
1 c Water
2 tb Minced onion
2 tb Cider vinegar
1 tb Prepared horseradish
1 tb Mustard
Coarse cracked black pepper
3 1/2 lb Beef brisket
2 lg Onions, sliced
5 Carrots, peeled, cut in -1-inch chunks
5 md Red potatoes, unpeeled, -quartered
Salt

Combine ketchup, water, onion, vinegar, horseradish, mustard and pepper. Place beef brisket in a shallow aluminum foil pan. Pour marinade over; cover and refrigerate overnight. Scatter onions on top of meat. Cover tightly with aluminum foil wrap and bake 2 1/2 hours in hot (350F) barbecue.

Add carrots and potatoes; cover and continue baking until beef and vegetables are tender, about 1 hour. Add salt and pepper to taste.

Cut beef into thin slices. Use the pan juices as sauce.

Korean Beef Recipe for Grilling

3 ea Green onions, finely chopped
4 ea Garlic cloves, crushed
5 tb Soy sauce
2 tb Sesame oil
1 tb Sesame seeds
1/4 c Sugar
2 tb Sherry or mirin (rice wine)
1/8 ts Black pepper

Slice the beef steak diagonally against the grain into very thin strips. Score each piece lightly. (This prevents beef steaks from curling while grilling). Combine remaining ingredients in bowl, mix well, then add meat. Allow to marinate for several hours or overnight.

To prevent overcooking, barbecue beef just until it turns color, then remove from heat. Serve with rice.

Beef Kabobs Barbecue Recipe

2 lb Boneless Beef
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 ts Salt 1 ts Italian herbs,mixed
3 Green peppers,medium
Large Mushrooms

Cut beef into 1" cubes. ** - seed and cut green peppers into 1" squares. Place beef cubes (1") in a nonmetal bowl. 2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over meat cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve.

Alternately thread beef cubes, peppers (1" square), and mushrooms on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Grill beef kabobs, brushing with marinade and turning often, for 30 to 40 minutes.

Grilled Beef Ribs Recipe

5 lb Beef ribs
3 c Black Jack BBQ Sauce (see Barbecue Sauces Recipes)

Place beef ribs in a flat pan or dish. Pour barbecue sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove beef ribs from barbecue marinade and brush off excess sauce to avoid burning

Broil or cook beef ribs over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.

Beef Short Ribs Recipe

3 lb Beef Short ribs
2 c beef broth
2 c :Water, or enough to -barely cover ribs
1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper

THE DAY BEFORE GRILLING, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator.

Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the beef ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with sauce every 10 minutes. When bbq beef ribs are well heated, remove to a platter and serve.

Crockpot Bbq Short Ribs Recipe

3 lb Beef short ribs
1 tb Dijon mustard
1 Garlic clove, crushed
2 tb Honey
1/2 ts Salt
1/8 ts Pepper
1 c Bottled hickory smoke Barbecue sauce
2 tb Cornstarch
2 tb Cold water

Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic, honey, salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook on LOW 6-7 hours or until tender.

Refrigerate several hours or overnight. Skim any solidified fat from top. Remove beef ribs; heat in microwave or conventional oven. Dissolve cornstarch in water. Add to barbecue sauce. Cook and stir in microwave or stovetop until hot and slightly thickened. Pour hot sauce over warm ribs.

Chili Grilled Beef Recipe

BEEF MARINADE

4 ts Cumin
2 ts Chili powder
1/8 ts Cinnamon
1/4 c Olive oil
1/4 c Fresh lime juice
1/4 c Balsamic vinegar
2 tb Molasses
2 tb Chopped fresh oregano Or 1 ts Dried oregano
1 tb Minced garlic
1 1/2 lb Beef flank or top round -- Steak
Curly endive -- radishes or Other greens -- for garnish

Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight.

Remove meat from refrigerator 30 minutes before grilling. Prepare grill.

Remove meat from marinade. Barbecue beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, until meat thermometer inserted in thickest part reaches 160F. Let staud 5 minutes. Slice thin across the grain.


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