Friday, January 12, 2007

Hambugers Yummy "New Recipe" Enjoy

Here is a vey basic hambuger recipe, but it's so good. So why not give it a try today.

"Beef it's whats for dinner"

Ingredients




1-1/2 pounds 80-percent-lean ground beef

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

4 super-size English muffins, split

1 garlic clove, halved

1 tablespoon extra-virgin olive oil

8 fresh basil leaves

4 tomato slices


Directions

Divide beef into quarters. Shape each piece into a 3/4-inch-thick patty.

Prepare a covered grill for direct grilling. Combine salt and pepper in a cup; sprinkle over both sides of patties.

Grill patties about 15 minutes, turning every 4 minutes until an instant-read meat thermometer inserted in the side of each burger registers 160 degrees F.

While burgers are cooking, grill muffins, cut side down, for 1-1/2 to 2 minutes, until toasted. Rub garlic on toasted side, then brush each half with oil.

Place basil leaves on bottom halves of muffins. Top with burgers, tomato slices and top halves of muffins.

Makes 4 servings.

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Monday, January 08, 2007

Yummy Mommy Look BBQ Spareribs

Barbecued Spareribs

Here's another great recipe from Southern Grill Man.com.

Enjoy!!



3/4 cup Ketchup

1 tb Worcestershire sauce

1/2 cup Cider vinegar

1 Rack of pork ribs

2 tb Hot sauce

1 md Onion, Chopped

3 Garlic cloves, minced

Directions:

Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire sauce in a mixing bowl and stir until blended. Pour half of the sauce into a glass baking dish large enough to hold the ribs in a single layer. Place the ribs meaty side down in the sauce. Pour remaining sauce over; cover and refrigerate for 12 to 24 hours.


Heat a charcoal grill until the coals are thickly coated with ash. If you are using a gas grill, preheat on low for 5 minutes with the lid closed.

Place the ribs on a rack set at least 6 inches from the fire. Grill slowly, for 15 minutes. Turn and baste with sauce. Ribs should have browned slightly. If they still look raw, stoke the fire. If they have browned a great deal or scorched in spots, move ribs to a cooler part of the fire. Cook for 15 minutes, baste, and turn again. Grill for 30 to 45 minutes longer, turning and basting, every 5 minutes. Watch the fire carefully, keeping flames away from the ribs.

To serve, slice the rack into individual ribs and pile on a heated platter.
Serves 4.

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