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BBQ NEWS RECIPES

Corned Skirt Steak for
St. Patrick's Day

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

People associate corned beef with St. Patrick’s Day. Usually the cut for corned beef is brisket. Brisket is a cut better suited for slow cooking or smoking. Brisket can be cured with the dry rub and smoked for several hours for a very flavorful result. For the direct heat of the grill I prefer brisket’s cousin, the skirt steak. It’s a relatively inexpensive cut and works well on the grill. It can be tough if not handled properly but done right it’s very tasty.

To carry out the Irish theme serve this with champ, Irish mashed potatoes flavored with scallions (recipe below) crispy fried onions, or with colcannon (mashed potatoes flavored with cabbage or kale). Happy St. Patrick’s Day!

2 lbs. skirt steak, flank steak, or hanger steak

Corning spice rub
2 Tbsp. black peppercorns
2 Tbsp. mustard seeds
2 Tbsp. coriander seeds
2 Tbsp. dried red chile
2 Tbsp. allspice berries
2 to 4 bay leaves, crumbled
2 Tbsp. whole cloves
1 Tbsp. ground ginger
2 tsp. ground cinnamon
2 tsp. kosher salt

Put all of the rub ingredients in a dry sauté pan and heat just until the aromas begin releasing. Don’t burn them. Transfer to a spice mill or blender and grind to a coarse powder.

Score the steak with cuts about a quarter inch deep in a crosshatch pattern. Mix together the rub ingredients and rub generously on both sides. Wrap with cling wrap or place in a large reclosable plastic bag, seal and refrigerate overnight. The leftover rub can be stored in a covered jar. It will keep for several months.

Prepare a hot grill. Take the steak out of the bag and place it on the grill. Cook for four minutes. Flip and cook for four more minutes. Cut steak into quarter inch strips (sliced across the grain) and serve. Serves 4.    

Champ (Irish mashed potatoes with scallions)
2 lbs. potatoes, peeled & cut into six pieces
4 Tbsp. butter, in half inch pieces
1/4 to 1/2 c. milk (as needed)
1/2 c. scallions coarsely chopped

Put the potatoes in enough water to cover well. Bring to a boil then reduce to a simmer and cook until fork tender (12 to 15 minutes). Mash them thoroughly. Add butter and mix well. Add just enough milk for a creamy texture. Mix in the chopped scallions and serve.

Variations: Instead of the scallions add cooked cabbage, cooked kale, crispy fried onions, or bacon fried crisp and crumbled.

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New barbecue sauces for
the season

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

It’s time to start on a new barbecue sauce for the season, so here are some to add to your collection.

Carolina-Style – Spicy Mustard Pepper Barbecue Sauce
1 green apple, peeled and cubed
1 tsp. bacon drippings or oil
2 Tbsp. light brown sugar
1/2 to 1 c. apple cider vinegar
1/4 c. coarse ground black pepper
1 to 2 Tbsp. crushed red pepper
2 c. yellow mustard

Place the apples and drippings in a sauce pan over medium heat and sauté until lightly browned, 2 to 3 minutes.  Stir in brown sugar and cook for 2 to 3 minutes or until the sugar begins to boil.  Add the vinegar, lower heat and cover, simmer until apples are very soft 25 to 30 minutes.  Turn off heat.   Stir in the rest of the ingredients.

Pour the ingredients in a blender or food processor and blend until smooth. Makes about 3 to 3-1/2 cups.

This next sauce is my revision of a sauce I found on the internet.

Johnson Family BBQ Sauce
44 oz. bottle ketchup
1 c. beer
1/2 c. chili sauce
2 Tbsp. prepared mustard
2 Tbsp. canola oil
1/2 c. cider vinegar
1/4 c. A-1 steak sauce
1/4 c. soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. black pepper
2 tsp. dry mustard
2 Tbsp. fresh lemon juice
1 c. light brown sugar
 
In a saucepan, combine all of the dry ingredients, and liquid ingredients except the coke and ketchup.  Dissolve the ingredients in the saucepan.  Stir in the ketchup, rinse the ketchup bottle with the coke and blend in.  

Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Makes about 9-1/4 cups.

Grandma’s Famous BBQ Sauce
1 tsp. granulated garlic
1 tsp. dry mustard
1 Tbsp. granulated onion
1 Tbsp. BBQ seasoning
1 tsp. steak seasoning
1/2 c. honey
3/4 c. Coca Cola or Dr. Pepper
1/4 c. Worcestershire sauce
44 oz. bottle ketchup
2 Tbsp. fresh lemon juice
2 Tbsp. white vinegar
1 tsp. cayenne

In a saucepan, combine all of the dry ingredients, and liquid ingredients except the coke and ketchup.  Dissolve the ingredients in the saucepan.  Stir in the ketchup, rinse the ketchup bottle with the coke and blend in.  

Bring to a boil.  Reduce heat and simmer for 30 minutes, stirring occasionally. Makes about 7-1/4 cups.

Grilled chicken never tasted as good as it will when you drown it in this wonderfully simple tangy vinegar sauce.

Vinegar Barbeque Sauce
1 quart apple cider vinegar
1/2 c. margarine
1 tsp. cayenne pepper
1 tsp. Worcestershire sauce
1/2 c. ketchup
1/4 c. brown sugar
Salt and pepper to taste

In a large saucepan, mix together apple cider vinegar, margarine, cayenne pepper, Worcestershire sauce, ketchup, brown sugar, salt and pepper. Bring to a boil. Reduce heat and simmer 1 hour. Makes 5 cups.

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