Recipes Filet Mignon

Filet mignon steaks

Vegetable oil

Olive oil

Salt

Pepper

Heated grill

Mixture of red and yellow peppers

Large sweet onion

Large button mushrooms

 Filet Mignon Preparing

Heat the grill to medium high. Make certain your steaks are at room temperature and coat them lightly with olive oil then rub in salt and pepper.

Slice the peppers, remove the seeds, coat with a little olive oil and flatten.  Sear the outside over an open flame on the barbecue until blackened on the skin side. Set them aside to cool slightly.

Peel the onion; slice it into thick slices and lightly coat with vegetable oil.

To grilled filet mignon wash the mushrooms and lightly coat with vegetable oil. Put them and the onions on the grill with the filet. Cover the filets. Turn once. You’ll heat for 8 to 10 minutes for a medium-rare steak.

While the steak, mushrooms and onions cook peel the skin off the peppers. Put in a bowl to keep warm.

Top the filet with the peppers, onions and mushrooms and serve to your happy guests. its not heard to learn how to grill filet mignon

There is nothing more delicious than a steak right off the grill. It produces a flavor that even the best chef can’t match if he cooks it any other way.  If you like a flavored steak, use a rub or a marinade. Normally, I reserve these for tougher cuts of meat, like hindquarters or round tip, when I grill. The acids in the marinade tenderize tough meat and make it more palatable. However, if you’ve got a high quality cut, let the flavor reign by leaving the marinade on the shelf.

For tips on grilling steaks, high quality steaks only need a little sea salt and pepper. I find that the coarsely ground pepper adds just the right touch to the already nicely marbleized meat. When you salt the meat before you cook it, it does draw some of the juices out of the meat. The good news is that the moisture it draws has sugars and proteins that form a nice crust on the exterior when you cook it.

No matter where you cook your steak, in the pan or on the grill, searing it first is the key to juicy, melt-in-your-mouth quality. Sear each side over the hottest part of the grill. Once the crust forms, move the steak to the side where its hot but there’s no direct flame.

One of the best tips on grilling steaks is when you sear it,you need to remember that there are two important points to remember. First, your grill should be clean and brushed lightly with canola oil or other appropriate oil to prevent the steak from sticking.

Secondly, use tongs instead of a fork to turn it. The idea of searing the steak is to seal in the moisture and make it tender and juicy for serving. If you pierce it with a fork, your breaking the seal and allowing some of the juices to escape so your steak will end up dryer. Don’t forget to brush your tongs with oil to prevent them from sticking to the steak.

There are a number of different ways to grilling baby back ribs, but no matter which way you use, you’ll avoid direct heat for most of the cooking time for grilling baby back ribs.

Recipes for Baby Back Ribs

4 large ribs

Charcoal

Cherry wood chips, mesquite or other wood that produces a flavorful smoke

Tin foil

Prepared mustard

Your favorite rub

Your favorite mopping sauce

Your favorite barbecue sauce

Large pan

Water

When grilling baby back ribs ,put enough wood chips in a cereal bowl so it’s half full. Add water. Pile the charcoal on one side of the grill. Leave enough space for inserting a pan of water on the other side. Once the briquettes glow, place the pan filled with water next to them in the grill.

Coat the ribs with mustard and then sprinkle on the rub coating it heavily on both sides of the ribs. Place the ribs above the pan with water. If you have a temperature control on your grill, set it for about 250 degrees. Put a lid on the grill.

After an hour put the mopping sauce onto your ribs. Cook for another hour and then stack the baby back ribs. This is just putting two together with one on top of the other. Rotate the ribs so the bottom one’s on the top after another hour and a half. You’ve cooked them 3 ½ hours so far. Cook for another hour and a half. Change the ribs from the stacked position back to the original cooking position and put on your favorite barbecue sauce. Cook for another 10 minutes.

4 medium sized fresh beets
2 large red bell peppers
2 2mall zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Whisk the oil and the balsamic vinegar together in a large bowl. Add the salt and pepper and whisk until completely combined. Cut the beets and onion into 1/2 inch rounds. Cut the peppers into 1 inch strips. Cut the zucchini and eggplant into 1 inch slices. Place all the cut vegetables into the oil mixture and toss to coat generously. Heat grill to medium high heat. Place vegetables on the grill and cover. Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness. Serve hot.

Ingredients:

1/4 cup orange juice
2 teaspoon chopped fresh mint
1 teaspoon balsamic vinegar
1/2 teaspoon ground cinnamon
2 large peaches, peeled and cubed
1 cup fresh raspberries
6 (1 inch thick) boneless pork chops
1 tablespoon pepper
1 tablespoon paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne

Instructions for Grilling Pork Chops

Place the orange juice, mint, vinegar and cinnamon in a large mixing bowl. Stir well. Gently fold in the peaches. Cover and set aside until the chops are done. Place the pepper, paprika, sugar, salt, dry mustard and cayenne together in a small bowl. Be sure to mix together well so all the ingredients are combined. Rub mixture on both sides of the pork chops.

When grilling pork chops, heat grill to medium heat temperature. Grill chops 7 minutes per side. Remove chops from grill. Add the raspberries to the peach mixture and stir well. Place a small amount of the peach mixture over the chops just before serving.

1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons steak seasoning
1 1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 1 1/2 lb sirloin steaks, trimmed

Instructions:

Place the orange juice, lime juice and vegetable oil in a large zip lock bag. In a small bowl combine the steak seasoning, oregano and cumin. Rub seasoning mixture on both side of the steak. Any remaining seasoning can be added to the juice mixture in the zip lock bag. Place the steaks in the bag and seal. Refrigerate 1 hour. Be sure to turn the bag a few times to marinate all sides of the steaks well. Remove the steaks and discard the marinate. Heat grill to medium high. Grill steaks 6-8 minutes on each side or until desired doneness is reached. Can be served with some grilled lemon, lime or oranges slices as a garnish.

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Granny Smith apple, sliced into 1/2 inch rings
1 large sweet onion, sliced into 1/4 inch rings
Butter flavor no stick cooking spray
4 slices processed cheese
4 onion rolls

Instructions:

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well. Crumble the uncooked ground chuck into the bowl with the apple butter mixture. Coat the meat well. Make 4 patties. Brush the apple and onion slices with the remaining apple butter. Spray the grill grate with the butter non stick cooking spray. Heat the grill to medium high heat. Place the patties, apples and onions on the grill and cover. Grill about 5 minutes per side. When done the meat will no longer be pink and the apples and onions should be tender. Remove the apples and onions. Place a slice of cheese on the top of each patty. Recover and cook an additional 1 minute. Remove the patties. Lightly coat the inside of the onion rolls with the cooking spray. Place on the grill for about 1 minute to toast. Remove the rolls. Place a patty on each roll and top with the apple and onion slices.

In a medium sauce pan, combine all ingredients and bring the mixture to a boil. Remove from heat and allow to cool, letting it set for at least one hour for the flavors to blend together well. Then slather it on your favorite meat while grilling.

4 pounds pork ribs, cut into serving-size pieces
1 onion
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 can condensed tomato soup (10 3/4 ounces)
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 Tablespoon dry mustard
1 Tablespoon Worcestershire sauce
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Instructions:

Add two inches of water to 5 quart cooking pot and place ribs inside.  Add the onion and bay leaf and boil. Reduce heat; cover pot and simmer about for one hour or until the ribs are tender.  Drain the ribs. Preheat grill to medium high.  Place ribs on the grill fat side up; cover and cook for one hour. Combine remaining ingredients in a saucepan and mix well.  Stirring constantly, bring to a boil.  Reduce heat and simmer for approximately 30 minutes, or until mixture has thickened.  Stir mixture two to three times while simmering.  Once ribs have grilled, brush with sauce and grill until well done, brushing sauce throughout grilling.  Use any remaining sauce to top ribs once ready to serve.

1/2 cup soy sauce
1/2 cup white wine
1 1/2 cups pineapple juice
2 tablespoon red wine vinegar
1/4 cup sugar
1/4 teaspoon garlic powder
Seasoned Salt

Instructions:

Cut steak into cubes.  Mix all ingredients well and allow steak kabobs to marinate in refrigerator for 4-10 hours.  Before cooking, lightly sprinkle seasoned salt over steak chunks.