Cottage Grove Chef's Spot: Steak & Corn
James Warrington is the Executive Chef at the Eagles Bar & Grill, which is located at River Oaks Golf Course in the City of Cottage Grove. In this Chef's Spot, he shows how he grills delicious Steak and Corn on the Cob!
This video was produced by swctc.org.
How to make teriyaki sauce for street style skewers
How to make teriyaki sauce for street style beef skewers. #teriyaki #grilling #bbq #barbecue
Firstly we need to make our own teriyaki sauce, a sweet tangy sauce that pairs perfectly with char grilled beef. The flavours in the sauce change once they are soaked into the meat and placed directly over the lump charcoal. Small drops of sauce dripping on the hot coals and the meat getting licked with this smokey teriyaki flavour.
Let me guess you are looking for how to make an authentic teriyaki sauce, an easy teriyaki sauce to make at home? Is this the ultimate teriyaki sauce recipe, it very well could be the best teriyaki sauce, but unless you try it for yourself, you’ll never know. This may even rival Gordan Ramsey and his version.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
Let me guess you are looking for how to make an authentic teriyaki sauce, an easy teriyaki sauce to make at home? Is this the ultimate teriyaki sauce recipe, it very well could be the best teriyaki sauce, but unless you try it for yourself, you’ll never know. This may even rival Gordan Ramsey and his version.
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Main Ingredients:
1kg (2.2lbs) of porterhouse (sirloin)
Sauce Ingredients:
⅓ cup of soy sauce
½ cup of brown sugar
2 tablespoons of mirin
2 tablespoons of sesame oil
2 tablespoons of hoisin sauce
2 tablespoons of garlic (crushed)
2 tablespoons of sesame seeds (roasted)
Items Used:
Weber Go Anywhere
Charcoal chimney
100mm riser
Feeds: 1 to 6
Style of cooking: grilling directly
Preparation Time: 1 hour
Cook Time: 10 minutes
Rest Time: N / A
Cuisine: Japanese
Hydration: 1 x beer
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Char Siu Pork Chops
Chinese BBQ Pork Chop Recipe - Marinated Pork Chops then grilled and glazed with a Char Siu Sauce.
#CharSiu #CharSiuPorkChops #howtobbqright
Char Siu is Chinese BBQ. Pork Roast or Belly is often used, and these cuts are marinated overnight in a sweet and savory sauce giving it a distinct red color and a ton of flavor. For this recipe I’m using pork chops but you could use just about any cut of pork. Pork steaks would be really good cooked this exact way.
I combine fresh ingredients garlic, shallot, and ginger with Soy Sauce, Hoisin Sauce (Chinese bbq sauce, Rice Wine Vinegar, sugar, and honey to create the flavor and a little Red Food coloring to give it that Char Siu color.
In traditional Char Siu red beet powder is often used and you can substitute it for the red food coloring if you can find in. My local grocery didn’t have any so I went with the red food color.
Once the marinade is combined, reserve a little for the glaze and pour the remaining over the chops. Refrigerate the chops for 12 hours so the marinade has plenty of time to penetrate the meat.
To cook the chops fire up a drum smoker or other bbq grill set up for indirect cooking at 325 degrees. Take the chops out of the marinade while the smoker is coming up to temperature to allow the excess marinade time to drain off.
Place each chop on the smoker and cook for 15 minutes then flip. Use the reserved marinade combined with 1/4 cup of warm honey to glaze the chops as you flip them. Repeat this process every 5-10 minutes until the chops reach 150-155 internal and a slight char is formed on the outside.
Serve the chops over steamed rice along with your grilled or stir-fried vegetables and you have a delicious quick and easy meal.
Char Siu Pork Chops Ingredients:
- 8 Thick, Center-cut Pork Chops
- 12oz Char Siu Marinade *recipe below
- 1/4 cup Honey (warmed to thin)
Char Siu Marinade:
- 1 Shallot chopped fine
- 6 cloves Garlic minced
- 2 Tablespoons Fresh Ginger chopped fine
- 1 cup White Sugar
- 1/2 cup Honey
- 1/4 cup Hoisin Sauce
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 1 teaspoon Sesame Oil
- 1 Tablespoon Chinese 5 Spice
- 1/2 teaspoon White Pepper
- 1 teaspoon Red Food Coloring
Char Siu Pork Chops Directions:
1. Combine marinade ingredients and stir to dissolve sugar and spices. Reserve 1/2 cup of marinade for glaze
2. Place pork chops in a large resealable plastic bag and pour marinade over the chops.
3. Close the top of the bag and move the pork chops around so everything is covered with the marinade. Place in the refrigerator for 12 hours.
4. Preheat Drum style smoker or other bbq grill/smoker for indirect cooking at 325 degrees.
5. Remove pork chops from marinade and place on the cooking grate. Cook chops indirect for 15 minutes and flip.
6. Combine the reserved 1/2 cup of marinade with 1/2 cup of warm honey and brush over chops. Flip the chops every 5-10 minutes and continue to brush with marinade. The Char Siu chops are done when the outside is charred and the internal temperature reaches 150-155 degrees.
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HOW TO MAKE HOMEMADE CHIMICHURRI
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Grilled Skirt Steak & Chimichurri
Ingredients
2 lbs skirt steak
1 cup fresh Italian parsley, firmly packed
1 cup fresh cilantro, firmly packed
1/4-cup fresh oregano leaves
2-4 cloves of garlic
½ of a medium sweet onion
1 cup extra virgin olive oil
¼ cup red wine vinegar
Kosher salt and fresh ground pepper to taste
½ teaspoon red pepper flakes
Directions
1. Pulse the garlic and onion in the food processor until finely chopped. Then add to a medium size bowl.
2. Finely chop the parsley and cilantro.
3. Add your vinegar to the garlic an onion. Then add your oregano and chili pepper flakes. Also, add in your parsley and cilantro. Mix well.
4. Add the olive oil until all combined and mix all the ingredients.
5. Season with salt and pepper. Store in the refrigerator until ready to serve.
6. Place a 12 inch grill pan over medium high heat until hot. Coat Steak with salt & pepper on both sides. You can also add a little olive oil on both sides (Optional)
7. Cook steak for 3-4 minutes on each side or until a thermometer reads 130 degrees or medium rare. Transfer to a cutting board and wait 5 minutes to cool. Then cut steak diagonally across grain and add to platter. Pour chimichurri sauce on top, serve immediately and enjoy☺
BEEFER Flanksteak - Testing the BEEFER New York Steakhouse Grill - COOK WITH ME.AT
More in the description and at cookwithme.at
Like COOK WITH ME.AT on Facebook: facebook.com/cookwithmeat
The BEEFER is kind of a New York Steakhouse Grill, which works with massive top heat with the help of a ceramic burner. Up to 800°C / 1.472°F – no problem for the BEEFER – that´s why this Grill enables you to get a perfect crust on your Steak.
Enjoy the video and see you soon!
Ingredients:
Flank Steak
50g Butter
Fresh herbs of your choice
Salt/Pepper
Garlic
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Salt:
Pepper:
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Music:
Artist: Stuart Bogie
Title: Smooth Talker
The artist granted a licence for free use at the YouTube music library.
Dry aged Tajima Wagyu Bone-in Chuck Steak mit geschmolzenen Tomaten & Feta
Habt Ihr schonmal von einem Chuck Steak gehört? Für mich war das bis zu diesem Video Neuland... aber das Steak aus dem Rindernacken (liegt also noch vor der hohen Rippe) hat geschmacklich wie auch von der Textur absolut überzeugt.
Ein riesiges Steak vom Tajima Wagyu Ochsen habe ich mir bei Adla Gourmet bestellt.
900 Gramm dry aged Chuck Steak für... (bei Wagyu und dry aged schon günstige) 68€.
Dieses Steak hat aber dann auch für 3 Erwachsene gereicht... denn es gab ja noch eine super leckere Beilage....geschmolzene Tomaten, Frühlingszwiebeln und Fetakäse... eine Mega-Kombination!
Hier die Zutaten für 3 Personen:
900 Gramm dry aged Tajima Wagyu Bone-In Chuck Steak
etwas Salz
1 Bund Frühlingszwiebeln (2 schaden auch nicht)
1 Stück Feta
2 Rispen Cherry-Tomaten
Olivenöl
2 EL Don Marcos Schafskäsegewürz
Dazu noch ein paar Scheiben Baguette... und die Sonne geht auf!
Benutzes Zubehör:
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- Don Marco Schafskäsegewürz*:
- Gusspfanne für den Grill*:
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