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Grilling Tips

Grilling Tips

Here are 4 Grilling Tips from Beef, It’s What’s for Dinner
  1. Consider your cut
    While classics, such as the NY Strip Steak and Ribeye, can be an easy go-to, there are endless options when it comes to cuts of beef. Why not try taking your grilling game up a notch with a cut you might not be as familiar with, like a juicy Flat Iron or a lean, flavorful Flank Steak.
  2. Elevate those flavors
    Marinades and rubs are a great way to take beef to the next level with minimal effort. To add extra flavor, tender cuts can be marinated for as little as 15 minutes or as long as two hours. For less tender cuts, marinate for at least six hours, but not more than 24 hours.
  3. Medium and steady wins the race
    When it comes to cooking beef, there is no need to rush the process by using any higher heat than medium. Cooking at a medium heat allows beef to achieve caramelization while still developing rich flavors and avoiding charring.
  4. Temperature is king.
    To have the best eating experience, it is important to cook beef to the correct internal temperature. The best way to ensure accurate results is to use a meat thermometer. See chart below.

BBQ Beef Waffle Fry Nachos

BBQ Beef Waffle Fry Nachos

INGREDIENTS:
  • 2 lbs. cooked FSC Ranch Beef Shoulder Roast
  • 1 package (20 to 24 ounces) frozen waffle fries
  • 1 can (16 ounces) baked beans, drained
  • 1/2 cup barbecue sauce
  • 1 cup reduced-fat shredded mozzarella cheese
  • 1/2 cup reduced-fat sour cream
  • 1 green onion, chopped

 

  1. Put your FSC Ranch Beef Shoulder Roast in the slow cooker the night before. Once it is fall-apart tender (6 – 8 hours in the crockpot) allow to cool.
  2. Place waffle fries on a baking sheet and prepare waffle fries according to package directions.
  3. Shred Shoulder Roast.
  4. Combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally.
  5. Reduce oven temperature to 350°F if your waffle fries required a higher temperature. Top waffle fries with beef mixture, beans and cheese. Bake at 350°F for 5 to 7 minutes or until mixture is heated through and cheese is melted.
  6. Top mixture with sour cream and sprinkle with green onions.
  7. Enjoy!

 

Courtesy of Beef, It’s What’s for Dinner

Sloppy Joes

Sloppy Joes

INGREDIENTS

  • 1 pound FSC Ranch Beef Premium Ground Beef
  • 1 cup minced sweet onion
  • 1 cup minced green bell pepper
  • 1 can (14-1/2 ounces) unsalted tomato sauce
  • 1/4 cup barbecue sauce
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons packed brown sugar
  • 1 teaspoon dry mustard
  • 4 buns

 

DIRECTIONS

    1. Sauté onion in a large non-stick pan for 3 to 5 minutes until golden brown. Add FSC Ranch Beef Premium Ground Beef and bell pepper; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally.
    2. Stir in tomato sauce, barbecue sauce, ketchup, Worcestershire sauce, brown sugar and mustard; increase heat to medium-high. Bring to a boil; cook 5 to 10 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired.
    3. Divide beef mixture evenly among buns.

Enjoy

(This recipe is from Beef, It’s What’s for Dinner.)

Amy’s Meatloaf

Amy’s Meatloaf

INGREDIENTS

  • 1 LB FSC Ranch Beef Ground Beef
  • 1 tsp black pepper
  • 2 TBSP Italian Seasoning
  • 1/2 TBSP Montreal Steak Seasoning (Use less if you are watching your salt intake)
  • 1 tsp Goya Adobo Seasoning
  • 2 1/2 TBSP minced onion (dried) or 1/2 a small onion minced.
  • 1 egg
  • 1/4 cup milk
  • 1/2 – 3/4 cup Italian Seasoned Breadcrumbs
  • Ketchup

 

DIRECTIONS

1.  Place 1 lb. of FSC Ranch Beef Ground Beef In a large mixing bowl.
2.  Add black pepper, Italian Seasoning, Montreal Steak Seasoning, Goya Adobo Seasoning, and minced onion.
3.  Mix this all together with your hands so the spices are equally distributed.
4.  Add egg, milk, breadcrumbs and mix together with your hands.  It should be a bit moist so adjust the bread crumbs and milk accordingly.
5.  Mold and place in a square or round baking dish.

**Don’t use a loaf pan…this causes the fats to build up around the loaf while baking it rather than giving it a place to go. My accidental find years ago came about because I didn’t have a loaf pan, so I made my meatloaf in a square baking dish.  GAME CHANGER-I’ve never gone back to a loaf pan. 😊

6.  Optional and strongly recommend- Once your meatloaf is in the pan, generously drizzle it with ketchup.
7.  Place in middle of over for 45 minute, and check it to ensure it’s fully cooked.  If needed, bake for up to 15 minutes more.

Enjoy!!
~Amy W.

Slow-Cooked Whiskey-Molasses Shredded Beef

Slow-Cooked Whiskey-Molasses Shredded Beef

Here is a crockpot-friendly meal sure to have your family cleaning their plates and asking for seconds! This recipe is from Beef It’s What’s for Dinner.

Things you’ll need:

  • FSC Ranch Beef Bottom Round Roast (about 2-1/2 pounds)
  • 1/2 cup whiskey
  • 1/4 cup plus 2 tablespoons apple cider vinegar, divided
  • 1 can (6 ounces) tomato paste
  • 4 tablespoons packed brown sugar, divided
  • 1/4 cup molasses
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground red pepper
  • 1 tablespoon Dijon-style mustard
  • 2 cups shredded carrots
  • 2 cups diced Granny Smith apple

What you should do:

  • Place FSC Ranch Beef Bottom Round Roast in crockpot. Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
  • Remove roast from crockpot; shred with 2 forks. Skim fat from sauce as needed. Return beef to crockpot; stir to combine with sauce.
  • Meanwhile, combine remaining 2 tablespoons vinegar, remaining 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper, as desired. Refrigerate until ready to serve. Serve beef with slaw.