Grilled Steak with Whiskey Dijon BBQ Sauce
Ingredients
- 1/2 cup reduced-sodium beef broth or chicken broth
- 3 tablespoons whiskey
- 3 tablespoons Dijon mustard
- 2 tablespoons packed light brown sugar
- 1 large shallot, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chopped fresh thyme
- 1 1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
Directions
- 1. Preheat grill to medium-high. (No grill? See Broiler Variation.)
- 2. Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.
- 3. Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.
- Note: Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
- Broiler Variation: Position rack in upper third of oven; preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.
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Home Made BBQ Sauce Recipe
1 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoon olive oil
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops – optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
In a saucepan, heat the onion, garlic, pepper flakes, and ground cumin in olive oil. Cook until the onions are softened.
Stir in the brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper, to taste. Stir in a few drops of mesquite smoke flavor if like a smoky flavor (optional).
Pour into a sterilized pint sized canning jar and seal. Keeps, refrigerated for several weeks. If you want to store the BBQ sauce for a longer time (on the shelf) process it in a boiling water bath for 10 minutes.
Makes enough for about 2 pint sized jars. Recipe may be doubled or tripled for canning.
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Steak Marinade
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
- 1 teaspoon yellow mustard
- 1 tablespoon soy sauce
- pepper
Directions:
-
Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
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The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.
Read more: http://www.food.com/recipe/steak-marinade-66648#ixzz1uTjgWLWu
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Smoked Chicken on a Beer Can
Ingredients:
Servings: 6
Dry Rub
2 teaspoons dried sage
2 teaspoons cayenne pepper
1 tablespoon celery salt
1 tablespoon black pepper
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon thyme leaves
Chicken
1 roasting chicken (6-7 lbs.)
1 (16 ounce) can beer
1/4 cup chicken stock
1 tablespoon brandy
2 teaspoons lemon juice, freshly squeezed
2 tablespoons butter
4 tablespoons butter, melted
2 cups mesquite wood chips
Directions:
Prep Time: 20 mins Total Time: 2 1/2 hrs
1 Combine all the dry rub ingredients in a bowl and mix.
2 Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
3 Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
4 Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
5 Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
6 After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
7 Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
8 Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
9 Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
10 Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
11 Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
12 Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.
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As water restrictions tighten, Dallas loses billions of gallons each year
DALLAS – Some homeowners are worried their lawns are going to burn up this summer after last year’s drought, and water restrictions across North Texas are meant to save as many drops as possible.
So they might be surprised to know the city loses billions and billions of gallons of water and dollars each year through its own pipeline system.
With a sensitive noise surveyor, Dallas Water Utilities (DWU) worker Elvis Perry confirmed exactly the location of a small leak.
“As you get closer to the water main itself, you’ll notice the sound raises,” he said.
The scratchy noise heard through the headsets is the sound of money.
With Dallas city hall lowering weekly watering to just twice a week, the pressure is on the city to do its part to save water. But one of the biggest ways that water is lost or wasted is from leaks right through the city’s own system, long before the water ever gets to customers.
The leaks are tiny or towering.
Last year, Dallas Water Utilities lost more than 10 percent of clean treated water through its 5,000-mile network of pipelines at a cost of $10 million.
That’s 16 billion gallons – enough to fill White Rock Lake almost three times.
Dallas City Council member Scott Griggs finds it hard to fathom.
“It seems like a really big number, and that’s why this is a problem that we need to tackle,” Griggs said.
Or, more likely, wade into.
Because with water vital, a passive approach is not an option, according to DWU Interim Assistant Director Randy Payton.
“Water loss is a fact of life,” he said. “And like I said earlier, Dallas Water [Utilities] is doing its part in trying to get that water to the customer.”
No longer does it rely on the low-tech way to find leaks – pushing a probe and then literally listening for them.
In 2005, the city started buying acoustic loggers, sensitive up to 500 feet, which cling by magnet to underground valves and amplify sound waves of a leak transmitted along the lines. Next, gadgets called correlators are set on each end of the water line, which listen and isolate the leak.
When the digging is almost done, Perry comes in with his sensitive surveyor and the probe placed on the pipe points to within inches of the leak.
DWU spent $1.8 million last year for six crews to proactively search for leaks. They found almost 300 while surveying 3,000 miles of pipeline.
But at that pace, it takes two-and-a-half years to cover the entire city.
Next year, it wants to spend $2.3 million for more crews and equipment. There is no inexpensive small leak anymore, according to Payton.
“Leaks like that can exist for up to two years, underground, unknown, unreported,” Payton said. “That could be approximately 55 million gallons of water lost per leak.”
Water rates are set to go higher for years, with a growing population, decades to build new reservoirs, and the next drought always sometime in the future.
The cost to saving water will only go up, too.
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Pork Shoulder and Barbecue Sauce
Ingredients
16 ounces apple cider vinegar
2 ounces red hot sauce
2 ounces freshly squeezed lemon juice
4 ounces light brown sugar
1 teaspoon red cayenne pepper
1 1/4 teaspoons crushed red pepper
Salt and black pepper
1 (8 to 10-pound) pork shoulder with skin
Directions
Mix all the ingredients, except the pork, in a glass or plastic bowl until the brown sugar dissolves. The sauce can be made a day ahead and stored, covered, in the refrigerator.
Preheat the grill to 250 degrees F.
Place the pork shoulder on the grill and cook the meat until the internal temperature reaches 180 degrees F, about 10 to 12 hours. Once the pork shoulder is finished cooking, remove from the grill and let rest until it is cool enough to handle.
Strip the skin and bones from the pork shoulder and discard. Pull the pork meat into shreds or chop with a cleaver. Pour half of the sauce into the meat and mix with your hands. Continue adding sauce to the meat until the meat is moist but not soggy.
Serve the pork shoulder with baked sweet potatoes, coleslaw, and some extra barbecue sauce on the side.
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Dallas BBQ
1720 State Highway 26, Grapevine, TX 76051
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