Meanwhile back at the SayersBrook Bison Ranch…..Bison Burgers and Brats (Sampler #5)

July 7, 2018 at 5:02 AM | Posted in Uncategorized | Leave a comment
Tags: , , , , , , , , ,

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Bison Burgers and Brats (Sampler #5). A Sampler made up of 9 Pure Bison Burgers and 8 Bison Bratwurst (Bison bratwurst have 3% beef). This is just one of many Samplers you can choose from at SayersBrook site (http://www.sayersbrook.com/) Besides the Samplers you can purchase items like Wild Boar, Elk, Bison, Rabbit, Ostrich, and more! Don’t wait check it out today! Enjoy and Eat Healthy in 2018!

 

 

Bison Burgers and Brats (Sampler #5)

Bison Burgers and Bratwurst. Fire up the barbecue, treat your family and friends to our juicy, meaty, tasty and totally delicious bison burgers and bison bratwurst.

Includes:

* 9 Pure Bison Burgers
* 8 Bison Bratwurst (Bison bratwurst have 3% beef)
http://www.sayersbrook.com/bison-burgers-and-brats-sampler-5/

 

 


SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Advertisements

Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Portabella Mushroom Slices and Baked Fingerling Potatoes

June 20, 2018 at 5:23 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sliced Mushrooms, Baked Fingerling Potatoes, and Baked Garlic Loaf Bread.

 

 

To start the morning off I prepared a cup of Bigelow Decaf Green Tea. 93 degrees and still humid. Spent the day at the Eye Doctor with Mom. She had cataracts removed from her right eye. She has the left one done in 2 weeks. Ling day, but worth it! For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak along with Sliced Mushrooms, O’Brian Shredded Hashbrowns, and Baked Garlic Loaf Bread.

 

 

 

For Dinner tonight I’m having a Wild Idea Buffalo – Sea Salt Herb Rubbed Tri-Tip Buffalo Steak. it comes packaged as 2 – 4 oz. steaks per package. It’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.

 

 

 

 

 

To prepare it I preheated the oven to 400°. In a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I had cooked to a medium rare and it came perfect!

 

 

I also prepared some Portabella Mushroom Slices. The slices were thick sliced extra large Portabella Mushrooms.I seasoned with Ground Smoked Cumin, Parsley, Sea Salt, and Ground Pepper. I lightly sautéed them in Extra Light Olive Oil and I Can’t Believe It’s Not Butter. I purchased these at Jungle Jim’s International Market.

 

 

 

 

 

Then for another side I prepared some Simply Potatoes O’Brian Shredded Hash Browns. I tried these for the first time the other day and love them! Perfect seasoning and fry up perfect. I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Wild Idea Buffalo – JILL’S SEA SALT HERB RUBBED TRI-TIP STEAKS

We’ve taken this coveted chef’s favorite, hand cut them into 4oz. petite steaks, rubbed them with olive oil, and seasoned them with Jill’s special sea salt herb rub to maximize flavor and tenderness. Simply remove the steaks from the package and grill over a high heat for 2 minutes each side for a perfect medium rare. A delightful and light, summer time meal for two! (2 – 4 oz. steaks per pkg.)

Ingredients: 100% Grass-fed Buffalo, Organic: olive oil, sea salt, lemon juice, black pepper, sage, thyme, rosemary, garlic & onion powder.

https://wildideabuffalo.com/collections/ranch-kitchen/products/sea-salt-tri-tip-steaks

https://wildideabuffalo.com/

 

 

 

Simply Potatoes O’Brien Hash Browns


Simply Potatoes O’Brien Hash Browns. Made from fresh potatoes. A great combination of quality and taste. Using only real, fresh, never frozen potatoes. A gluten free product.

* Simply Potatoes O’Brien Hash Browns.
* Made from fresh potatoes.
* Net wt 20 oz (1 lb 4 oz) 567g.
* Gluten Free

Ingredients:
Ingredients: Potatoes, Dextrose, O’brien Seasoning (Dehydrated Vegetables [Garlic, Onion, Red And Green Bell Peppers], Salt, Silicon Dioxide [to Prevent Caking]), Contains 1/2% or less of the following: Disodium Pyrophosphate (added to maintain color), Potassium Sorbate Sodium Bisulfite (added to maintain freshness).

Directions:
Instructions: Keep refrigerated.Cook before serving.Simple steps to delicious potatoes.Heat 2 tbsp of vegetable oil in a skillet over medium heat.Add potatoes. Spread in an even layer and press down lightly with spatula. Divide into fourths.Cook 6-7 minutes or until golden brown on the bottom.Drizzle with additional 1 tbsp of vegetable oil. Turn potatoes over. Cook 6-8 minutes.Note: during cooking, potatoes must reach a temperature of 165 degrees F for 2 minutes. Do not eat until fully cooked.For best quality and cooking results, do not freeze.Keep refrigerated.After opening, store in an airtight container and use within 3 days.

Wild Idea Buffalo Recipe of the Week – GRILLED JERK BUFFALO RIBS

June 13, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips to make this week’s recipe. Included is a recipe for the Jerk Marinade. Fire up your grill and get these Ribs on! You can find this recipe or purchase the Wild Idea Buffalo Ribs or any of the other Wild Idea Products at the Wild Idea Buffalo website. Looking for a great Burger, order the Buffalo premade patties or the Ground Buffalo for the best Burger you’ll find! Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested

Ingredients:

1 – pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 – cup ketchup
Jerk Marinade

Ingredients:

1 – cup pineapple juice
¼ – cup soy
3 – cloves garlic
¼ – cup brown sugar
2 – tablespoons jerk seasoning
Jerk Seasoning

6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp Cinnamon

Preparation:
1 – Rinse ribs and pat dry with paper towel.
2 – Mix all marinade ingredients together in blender and pulse to incorporate.
3 – Divide marinade in half.
4 – For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 – Mix the other half of marinade with ketchup and set aside.
6 – Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 – Pre-heat gas grill to medium high heat of about 400°.
8 – Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.

https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

June 11, 2018 at 5:19 PM | Posted in Aunt Millie's, Boar's Head, Wild Idea Buffalo | 5 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. Rain Showers, Humid, and 86 degrees out. Not looking forward to the Funeral tomorrow for Dad. We are hoping there’s no rain but it doesn’t look good. Cleaned the house and cleaned up around the outside between showers. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 

 

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

 

For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!

 

 

For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!

 

 

 

 

 

To go with my Burger I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 

 

Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

June 6, 2018 at 5:03 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

 

 

For Breakfast I toasted a Healthy Life Whole Grain English Muffin, lightly buttered, and my morning cup of Bigelow Decaf Green Tea. After Breakfast me and Mom went to see Dad. He’s in very bad health. He’s hanging on but it’s hard to see how. He hasn’t had anything to eat for over 2 days now so I’m afraid its just a matter of time. Very sad times here around the house. For Dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.

 

 

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.

 


For one side to go with my Steak Buffalo I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 


For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 


Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

 

 

 

 

 

 

Bush’s Best Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce

TWO BEANS ARE BETTER THAN ONE

MIXED CHILI BEANS
For the first time ever, we’ve combined two chili favorites—kidney beans and pinto beans—to create BUSH’S® Mixed Chili Beans. They’re slow-simmered to perfection in a mild sauce flavored with garlic, onion, and spices. They’re a great addition that’ll bring a little variety and a lot of flavor to your next batch of chili.
There’s a lot to love about BUSH’S® Mixed Chili Beans—like the 7g of protein and fiber in every serving. And with no cholesterol or trans fat, there’s goodness in every bite!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 120
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 450mg 13%
Carbohydrates 22g 7%
Dietary Fiber 7g 28%
Protein 7g -%
https://www.bushbeans.com/en_US/product/kidney-and-pinto-chili-beans

Kitchen Hint of the Day!

May 29, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Cooking Buffalo or Bison……..

Buffalo or Bison steaks require about 1/3 less cook time than beef steaks. It’s recommend cooking each side for about 6 minutes per 1 inch of thickness on high heat to maintain its moist and tender texture. For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Use your meat thermometer, not your eyes. Buffalo is not only healthier but takes less time and less heat!

Meanwhile back at the SayersBrook Bison Ranch…Bison Chili and Stew (Sampler Pack #6)

May 26, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
Tags: , , , , , , , ,

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) it’s a Bison Chili and Stew (Sampler Pack #6). With this Sample Pack you’ll get both the great-tasting Gourmet Bison Chili and Stew Samplers. They come frozen so all you do is heat them up when you’re ready! This is just one of the Heat n’ Eat items you can find at the SayersBrook site. You can choose from items like; Bison, Elk, Wild Boar, Rabbit, Ostrich, and more! So check it out now and fire up that grill! Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

Bison Chili and Stew (Sampler Pack #6)
Great-Tasting gourmet bison chili and stew samplers. They’re great tender chunks of bison meat make our stews and chili wholesome, hearty and delicious.
Keep them handy in your freezer. Pop them in the oven for a healthy dinner.
They make great gifts. Just make your order online. Shipped to your door, throughout the USA.

http://www.sayersbrook.com/bison-chili-and-stew-sampler-pack-6/

 

 


SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

May 14, 2018 at 5:09 PM | Posted in al fresco, Alexia Potato Products, Boar's Head, Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. Outside Humid and sunny, 88 degrees. We have rain moving in later today. Well last night I dropped my Camera so late yesterday I went to Best Buy and purchased another one with a bit of an upgrade. But it won’t work with my computer so I had to take it back and search for another one! Finally found one that worked with my computer. Same as the old one with a slight upgrade and got it on sale! For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!

 

For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!

 

 

 

 

 

To go with my Burger I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 


Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 

Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Wild Idea Buffalo Recipe of the Week – ONION-MARINATED TRI-TIP STEAK

May 9, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is a ONION-MARINATED TRI-TIP STEAK. Made using the the always Delicious and Tender Wild Idea Buffalo Whole Tri-Tip Steak also included is a recipe for a flavorful Marinade that will also tenderize. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Whole Tri-Tip Steak or any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

ONION-MARINATED TRI-TIP STEAK
Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)

Ingredients:

1 16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper

Preparation:

1 – Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
2 – Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
3 – Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
4 – In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
5 – Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
6 – Refrigerate and marinate for 24 hours.
7 – Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
8 – Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
9 – Preheat grill to 500°.
10 – Rub the steak with olive oil and season with salt and pepper.
11 – Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
12 – Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
13 – Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!
https://wildideabuffalo.com/blogs/recipes/77648129-onion-marinated-tri-tip-steak

Kitchen Hint of the Day!

May 8, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , , ,

No stab zone…….

When cooking meat never stab the meat with a fork or knife to flip it over. The punctures will allow juices to escape and can lead to drying of the meat and less flavorful. Always use a spatula or tongs when you need to turn your meats.

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

LaRena's Corner

Variety and food

A Sliver of Life

A harmony of hues, melodies, aromas, flavours and textures that underlies our existence!

Life at the end of a fork

The adventures of two culinary explorers adrift on the high-seas of our great city, London, in search of an edible El Dorado.

Haphazard Homemaker

Keeping it real & finding balance in everyday life

Ades Kitchen Blog

Recipes from an Unqualified Chef

Imaginative recipes, growing your own food and loving life!

Growing, cooking and loving food, seasonal fruit and veg, testing recipes.

Dessert Times

Extra! Extra! Eat all about it!

Men Can Make Homes

....and quite well as well !!

La Bella Vita

food, wine, and beautiful living

Baking Delish

All about Cakes & Desserts - Recipes & Tips!

Incisively Everything : by Rashmi Duneja

A caffeine dependent life-form, who loves fashion & makeup, reading & writing, dancing & singing, cooking and a lot more, incisively everything, including vitamins like B!

Whole and Happy Living

Get Inspired. Be Happy. Live Healthy.

Cooking in Kentucky

A Lil' Bit Southern

one mom and her son

onemomandherson@gmail.com

freespiritfood

Spirited food from far & wide

My Inner MishMash

What plays in my brain.

@EATCLEANICKI

bake . eat . enjoy

Brave Discovery

A milestone at a time...