Tag Archives: Mccormick’s Smoke House Maple

“BEEF…ITS WHAT’S FOR DINNER!”

“BEEF…ITS WHAT’S FOR DINNER!”

"BEEF...-ITS-WHAT'S-FOR-DINNER!"
“BEEF…-ITS-WHAT’S-FOR-DINNER!”

“T-Bone steaks and french fries…can’t go wrong with that.” Especially on a beautiful Saturday evening with the temperature hovering around the mid-seventies; definitely a beautiful day to fire up the grill. Grilled over hot mesquite coals and slightly seasoned, this T-bone steaks were just what the Good Doctor ordered!

 

 

MEMOIRS; MY VERY FIRST T-BONE STEAK!

Back in 1992, before I left the military I was stationed at Fort Bliss, Texas, which is located in El Paso, Texas. I had the opportunity to visit an Indian Reservation in New Mexico where they had a most excellent restaurant. My friend Boian and his wife took me there for my going away gift. The place was out in the desert and took us an hour to get there, but it was well worth the trip. I had what must have been a grilled 2 inch thick T-bone steak with sauteed mushrooms in a red wine plus the usual sides. It was my first T-bone steak ever and my first mushrooms too.

I will never forget that place; they had this massive old hardcover sign-in book at the restaurant, it had a small zoo where they had rattle snakes and desert animals. We stayed there the whole afternoon and most of the evening. Even driving home was memorable, the stars were sticking out at us; especially since we were away from city lights. It had reminded me of the deserts of Arabia where the stars of the night appear so close like as if you can just reach out and grab them. Unforgettable.

 

 

TODAY’S T-BONE STEAK…

This is a lovely T-bone steak with just a little bit of fat on the sides. Standing just at 1 inch thick and only 14 ounces; it will be a perfect dinner with you choice of sides should you wish any.

 

 

GETTING DRESSED UP FOR DINNER

My choice when cooking meats, but any oil would be good to use. “Okay-okay-okay…DO NOT USE MOTOR OIL!” LOL. Just joking.

I had used enough olive oil to coat both sides of the T-bone steaks (roughly a tablespoon for each steak)and lightly seasoned them with McCormick’s Grill Mates. I like to use the Smoke House Maple type, its just sweet. This seasoning has a mix of really good spices and even molasses to give your grilled meats a really good flavor.

 

 

AT GRILL…

After the coals ash over clean the grill with wire brushes and do the final cleaning with half an onion. Cover grill while you get all the grilling utensils and the T-bone steaks out to the grilling area.

Grill T-bone steaks over direct heat over the hot mesquite coals for a total of 8 minutes, flipping over after 4 minutes (the halfway point).

When I am not in a rush, I like to get that X pattern on my steaks. They just really dresses them up. Start by placing the steaks on the hot grates and grill for 2 minutes, pick up steaks and turn 45 degrees or quarter turn and place on an unused grate area and grill an additional 2 minutes before flipping over for the additional 4 minutes. The time is set for medium-well steaks; so adjust your timing to suit your taste buds. I always leave the half onion to cook as well and chop it up to serve with the steaks, it just adds to extra flavor.

“BEEF…-ITS-WHAT’S-FOR-DINNER!”

 

Here it is; “BEEF…ITS WHAT’S FOR DINNER!” 

Enjoy,    Kings Reyes Chapa Jr.

 

“BEEF…ITS WHAT’S FOR DINNER!”

Rating: 51

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: 1

Serving Size: 1 steak

Calories per serving: 841 calories

Fat per serving: 24 grams

“BEEF…ITS WHAT’S FOR DINNER!”

Beautiful and savory on the outside; unforgettable outstanding flavor in the inside! These T-bone steaks are sure to impress the party with their good looks and their hungry busting powers!

Ingredients

  • 1 T-bone steak per person
  • 1 tablespoon olive oil per steak
  • McCormick's Grill Mates in Smokehouse Maple

Instructions

  1. Fire up the coals and let them ash over.
  2. Meanwhile; prepare T-bone steaks by lightly coating them with olive oil and seasoning.
  3. When grill is ready; place steaks over direct heat on grill and grill for 2 minutes, pick up and turn 45 degrees or 1/4 turn to get those good looking X grilling pattern on them. Grill an additional 2 minutes for a total of 4 minutes. Flip over for the remaining last 4 minutes for medium to well done steaks. Adjust your timing to suit your taste buds.
  4. Enjoy with your favorite sides...or alone!

Notes

30 minutes of the prep time goes to letting the coals ash over, so start the fire before prepping the steaks.

https://www.smokefirespice.com/beef-its-whats-for-dinner/

 

 

 

 

 

 

 

“JUICY CHUCK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

“JUICY-CHUCK-STYLE-BEEF-RIBS-GRILLED-OVER-MESQUITE-COALS”

There is something about grilling that makes everything taste so much better. For example, those zucchinis which only had a light coating of olive oil, coarse salt, and freshly ground pepper. That was it; grilled for only 12 minutes (6 minutes per side) over medium to hot mesquite coals and “WOW!” 

So…what about those “JUICY CHUCK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS?” 

“A little beef ain’t gonna kill us? and its what the chicken recommends for dinner.” The chicken says “…its the REAL MAN’s or WOMAN’s choice of meat!”

Of course, I wouldn’t follow the chicken’s advice on what to eat; check with your medical advisor for that. I will say that the chicken is right; beef does taste much better than chicken! Then again; its how you prep and cook your food that really makes a difference.

 

 

THE RECIPE

In a large bowl combine 1 tablespoon of Balsamic vinegar, 1/4 cup of Pompeian’s Olive Extra Premium Oil (I use a Mediterranean Blend), 2 tablespoons of Worcestershire sauce,  1 tablespoon coarse salt, 1 tablespoon freshly ground pepper, and I used 3 tablespoons of McCormick’s Grill Mates SmokeHouse Maple Seasoning.

Cut the chuck style beef ribs into 2 x 2 inch squares.

Cut-the-chuck-style-beef-ribs.

Marinade for 20-30 minutes; longer if you have time.

Marinade-for-up-1-hour.

After the marinade, skewer the beef chunks either with wooden or metal skewers. “Caution, the ends of the skewers are sharp!”

 

AT THE GRILL

Grill over medium hot mesquite coals for 12- 15 minutes turning over during the midpoint of the grilling time.

“JUICY-CHUCK-STYLE-BEEF-RIBS-GRILLED-OVER-MESQUITE-COALS”

Enjoy!

 

 

“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 18 beef chunks

Serving Size: 4 ounces

Calories per serving: 310 calories

Fat per serving: 26 grams

“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

An easy, tasty, and attractive dinner that will impress anyone who gets lucky enough to have a bite out of them!

Ingredients

  • 1 tablespoon Balsamic vinegar
  • 1/4 cup Olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon coarse salt
  • 3 tablespoons McCormick's Grill Mates Smoke House Maple Seasonings
  • 3 strips of chuck style beef ribs (a package)

Instructions

  1. In a large bowl combine all ingredients and mix well.
  2. Cut beef ribs into 2 inch squares and marinade for up to 1 hour (given the time you might have).
  3. Skewer the beef chunks with either wooden or metal skewers.
  4. Grill over medium-hot mesquite coals for 12-15 minutes turning over during the halfway grilling time (for medium to well done) or adjust your grilling time to suite your taste buds.
  5. Serve and enjoy!

Notes

The longer the beef marinades; the better the flavor, so if you have time marinade first then start the fire.

https://www.smokefirespice.com/juicy-chuck-style-beef-ribs-grilled-over-mesquite-coals/