Print the Meat & Cheese Lasagna Recipe Here

1 beef tri-tip, approximately 4 pounds
1 18 oz. bottle dark ale beer
4 scallions, white and green parts chopped
6 garlic cloves, smashed
2 bay leaves, crushed
2 tablespoons crushed oregano

Rinse and pat dry the meat. Trim off the excess fat. Generously season it with salt and pepper.

Place it in a container or a large Ziplock bag. Mix together the beer, garlic, scallions, oregano and bay leaves. Pour over the meat and cover. Place in the refrigerator and marinate for at least 6 hours.

We always cook our tir-tip on the rotisserie in our grill but it can also be cooked directly on the grill. If you are using a rotisserie remove the meat from the marinade. Discard the marinade. Go ahead and place a prong on to the rod. Insert the rod through the center of the tri-tip and hold it in place with the prong. Insert the other prong and hold the meat in place. Place the rod in place on your grill. Cook the meat on high heat until you have a nice seared crust and then turn it down to medium. You will need to cook the meat for 20 to 25 minutes total for medium rare.

If you are going to cook the meat directly on the grill go ahead and sear it on high heat. Move it to medium heat and close the lid. Cook it for 25 to 30 minutes, flipping a couple of times.

Read the following instructions to guide yourself and cook the meat like you prefer.

For a rare done steak the meat should be charred on the outside and bright red in the middle. However, the meat should be warm through the center. Rare steak will feel like raw meat – soft to the touch – with a brown surface. I cook mine directly in the flames, 2 minutes, flip, 2 minutes. Done. My husband likes his steak this way. Internal temperature should register 120 to 130 degrees F.

For a medium rare steak the meat should be evenly browned to a dark brown color and the middle should be warm and pink. When you touch a medium rare steak it will be firm at the surface but soft in the middle. My grill cooks medium rare steaks in about 3 minutes per side. This is my favorite! Internal temperature should register 130 to 135 degrees F.

For a medium steak the meat should have more dark browned area than pink. However, it should retain a thick, light pink band through the center. A medium steak will feel firm when you touch it but it should have some softness through the middle. My grill cooks these in about 5 minutes per side. Internal temperature should register 140 to 150 degrees F.

For a medium well steak the meat should have a charred, dark brown surface and a hint of pink in the inside. When touched this steak is stiff but you can still feel a little tenderness in the middle. We cook medium well steaks on our grill by putting them directly on the fire for 1 to 2 minutes per side and then moving them to medium heat. We let them cook for an additional 5 to 6 minutes per side. Internal temperature should register 155 to 165 degrees F.

A well done steak, in my opinion, is the hardest to make because it is so easy to burn it! My oldest daughter eats her steak like this so we always start hers first so she doesn’t have to wait while we are eating! Personally, I do not understand how she can eat such dry meat but I know she can not understand how I can place a reddish pink piece of meat into my mouth either! To each his own! Anyway, in order to achieve a well done steak that is not burned you must cook it low and slow. You want to brown it through without burning it. A well done steak eater will balk at the slightest hint of pink in their steak so be careful to be patient. Our grill cooks these in 10 to 12 minutes per side on medium heat. When you touch a well done steak the meat should feel solid all the way through. No gives with a well done piece of meat! Internal temperature should register 170+ degrees F.

We followed their instructions for the homemade Russian dressing with the exception of the tarragon because I didn’t have any. However, the sauce was very good so we did not really miss it. We also decided to add sliced avocado to our burgers. Here is what you are going to need for these burgers:

4 burger rolls
1 1/2 pound ground beef (Food and Wine recommended that we mix 50% ground chuck with 50% ground top sirloin. However, we used plain ground sirloin. It was for sale at Vons and we paid $1.79 per pound of meat).
Salt & Pepper
4 slices cheddar cheese
4 strips bacon, cooked crispy
4 slices tomato
4 lettuce leaves
8 rings red onion
2 pickle slices
1 avocado, sliced
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon finely chopped parsley
1 tablespoon grated onion
1 teaspoon Worcestershire sauce

Turn on your grill and heat it for 20 minutes. You will be cooking your burgers by indirect method so keep half of your grill turned off. If you are using a charcoal grill you will be piling up the hot coals on one side of the grill once they are hot.

FOR THE SAUCE:
Mix the mayonnaise, ketchup, Worcestershire, vinegar, onion and parsley. Whisk well.

Season your beef with salt and pepper. Make 4 equal size patties.

Place the patties into a bowl of ice water for 30 seconds.

Remove them from the water. Get rid of any excess water and place them directly on to the flames on your grill and sear the patties on both sides. Place the patties on the unlit side and close the lid.

Cook for 5 minutes, basting twice with the melted butter, and flip.

Cook for another 5 minutes, again basting twice.

Cover with the cheese. Cook until the cheese melts.

Smear the hamburger buns with the sauce. You can go ahead and place the bread directly on the grill and toast them. On the bottom slice place a lettuce leaf and top it with a slice of tomato. Add the burger. Top with bacon, onion rings and avocado. Cover with other half.

Print the Bacon Avocado Burger Recipe Here

Here is what you are going to need for this recipe:
4 pounds beef short ribs
1 cup Coca-Cola
1 1/2 cups soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chili pepper flakes
6 garlic cloves, peeled and smashed
1 small red onion, cut into large pieces

Rinse and pat dry the meat. Place it in a container that will hold the marinade. Mix all of the marinade ingredients and pour them over the meat. Cover and refrigerate for 24 hours.

Remove the beef from the refrigerator 20 minutes before grilling them. Heat your grill on high for 20 minutes and then reduce it to medium. Remove the beef from the marinade and discard it. Place the ribs on the grill and cook it for around ten minutes.

Flip it and cook for another 10 minutes for medium rare meat. Serve and enjoy deliciousness! Bon apettit!

Print the Marinated Grilled Beef Short Ribs Recipe Here

1 lb ground beef
1/2 white onion, finely chopped
2 garlic cloves, minced
1 large tomato finely chopped
2 TBS chopped cilantro
2 TBS taco seasoning
1/2 cup water
Chopped lettuce
Chopped tomatoes
Refried beans – I used canned beans that I heat
Sliced olives
Shredded Mexican blend cheese
Sour cream
Extra chopped cilantro for garnish – opt.
8 crunchy taco shells

Place the beef in a large skillet and brown it. Drain it. Return to skillet and add onions, garlic, tomato and cilantro. Cook for 4 to 5 minutes. Add the taco seasoning and mix well. Add the water and cook, simmering, for 10 minutes until liquid has evaporated almost completely. Place in a bowl.

Heat the beans and place in a bowl – as well as all the other toppings.
Let everyone prepare their own. I like to smear the bottom of mine with beans and add – in this order – meat, lettuce, cheese, sour cream and tomatoes. However you decide to do it, have fun!

Print the Beef Tacos Recipe Here

Print the Beef & Veggie Stir fry Recipe Here

Print the Turkish Koftas Recipe Here

Print the Italian Minestrone Recipe Here

Print the Rigatoni & Meatballs Recipe Here

Print the Italian Sausage Meatballs Recipe Here