Top Sirloin Steak

Top Sirloin Steak
Methods for preparing Top Sirloin Steak like you’ve never tasted. Warning: If you eat steak more than medium rare, skip this recipe and go order a cheeseburger at a fast food restaurant.Ingredients

1.75” ea Top Sirloin Steak - NEVER THINNER and the meat MUST be flexible!
Fresh Ground Sea Salt Crystals ONLY!

Fresh Ground Peppercorns ONLY!

Olive Oil

Preparation DirectionsSteaks MUST be at room temperature
Salt Heavier than you are comfortable (some salt falls off on the grill during searing)
Pepper to taste
Drizzle Olive Oil on steaks
Rub into meat carefully
Flip and repeat!
Let set for at least 5 minutes


Cooking Directions
NEVER POKE HOLES IN THE MEAT!
Start your BGE and get a ‘lava bed’ appearing set of coals running up the temperature to 700 or 750 Degrees.
Sear Steaks on both sides (with the lid open is just fine)
Remove meat from BGE and let set for 15 to 20 minutes
Adjust temperature on the BGE to 450 degrees
Lightly re-season (optional)
Return sirloins to grill for 4 minutes a side (forget the meat thermometer; it lets out all the juice!)
5 minutes if you are afraid the meat will be too rare…remember however you can always return the meat to the grill if you are not happy, but you can’t return it from being over cooked.
Remove sirloins from grill and let set for at least 5 minutes before serving
NO A1 or Meat Sauce of ANY KIND allowed this isn’t a hamburger

Recommended Side Dishes and Deserts
Tomato Basal Mozzarella salad (see recipe on this blog) and Baby Brussel Sprouts in butter, Baked potatoes or Frozen Potato Wedges from the grill – Garlic Seasoned (Start with Room Temperature fries and place them on the grill next to the chops, stir occasionally on non-stick foil)

Tomato Basal Mozzarella Salad (Compliments your BGE main dishes)

Non-traditional tomato basal mozzarella salad with a twist…onions and mixed salad greens!

Ingredients

3 med Tomatos - Italian or Organic
6 Mozzarella balls - 1-1.5” balls (fresh)
12 oz. Mixed Greens - Vegetable lover’s pre-packaged salads provide a mixture of vegetables without the price of buying them individually!Olive Oil To-taste
Balsamic Vinegar Heavy
¼ Onion User preference but the more the better!
Croutons Optional
Taste Salt and Pepper Fresh Ground

Preparation DirectionsPlace 2 cups of mixed greens in medium bowl
Quarter the tomatoes and half each quarter
Slice mozzarella into 3/16” sections
Dice Onion
Mix tomatos and mozzarella, and onion
Drizzle small amount of oil from mozzarella onto mix
Add small amount of Olive Oil (to taste)
Add Balsamic Vinegar (heavy)
Mix and let set

Cooking DirectionsLet set for 20-30 minutes in refrigerator then serve. Actually, if you drain off some of the vinegar on salad leftovers, you can refrigerate and use the next day by adding some fresh lettuce…this is much better than it may sound.

STUFFED GREEN PEPPERS

Ingredients4 Large bell peppers - Green
1 lb. Italian Sausage - Bulk - Jimmy Dean
¼ cup Onion, Diced
6 oz.Yellow Rice - Pre-seasoned Long Grain
4 oz. Parmesan cheese, grated
48+oz. Spaghetti Sauce - Ragu, Chunky Garden Style
2 cups Mozzarella cheese, grated
4 Garlic Cloves, peeled
3 Garlic Cloves, peeled and diced

Preparation Directions
Cut tops from peppers and remove membranes and seeds.
Par-boil for 5 minutes and drain
Brown Sausage, onions and diced garlic and drain.
Mix Sausage, onion, rice and Parmesan cheese
Stuff peppers
Spoon Spaghetti sauce into 9” baking pan about ¾ “ deep
Sprinkle 1 cup of Mozzarella cheese over peppers
Pour remainder of Spaghetti sauce over peppers.
Sprinkle remainder of Mozzarella cheese over the top

Cooking DirectionsThe Big Green Egg temperature should be 3500
Place 4 garlic cloves on hot charcoal
Place baking pan with peppers and bake for 30 minutes (longer if you prefer to use the indirect heat – Plate rack method)

Recommended Side Dishes and DesertsGarlic Mashed Potatoes
Roasted Marshmallows for Desert over hot coals

Center Cut Pork Chops

Ingredients1 ½”ea Center Cut Pork Chops - Fresh center cut bone-in only!
Lemon Pepper
12 oz.Italian Dressing - Wish Bone Regular Italian
(Note: never use “light” or “free” dressings)

Preparation Directions
Pork Chops MUST be at room temperature
Place in 9” baking pan for marinating
Put a heavy drizzle of the Italian dressing on the chops
Salt Medium to Heavy using the lemon butter
Rub into Chops carefully
Flip and repeat
Let set for at least 1 hour at room temperature

Cooking DirectionsStart your Big Green Egg and get a ‘lava bed” of coals running at 4500
Place Chops on the grill rack
Sear Chops on both sides
Highly Recommend using a meat thermometer for Pork, 160 for juicy well done meat and 170 for dryer but really well done chops.
Try the 160 first, you can’t go wrong.
NEVER POKE HOLES IN THE CHOPS!!
Remove Chops and let rest for 3-5 minutes before eating

Recommended Side Dishes and Deserts
Tomato Basal Mozzarella salad (see blog entry recipe)
Frozen Potato Wedges – Garlic Seasoned (Start with Room Temperature fries and place them on the grill next to the chops, stir occasionally on non-stick foil)
Marshmallows…always over the open flames before dousing them for the day

Big T's BIG GREEN MEATLOAF

BIG T's BIG GREEN MEATLOAF
Beef, Pork, Italian Sausage

Ingredients
1 LB Ground Chuck and 1 LB Ground Pork (Jimmy Dean Regular Sausage is just fine)
10 oz. Spicy Italian Sausage, Coarse Ground -Substitute Regular Italian Sausage or Cajin Spiced Sausage
1 ½ cup Diced White Onion -Vidalia can be substituted
3 Large Garlic Cloves
½ cup Diced Red Pepper
2 Tbs Olive Oil
3 Tbs Sour Cream -May substitute light sour cream
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 cup Shredded Mild Colby & Monterey Jack
3 Large Egg Yolks
½ cup Minced Parsley - Fresh if available
½ tsp Ground Southwest Chipotle Spice
½ tsp Ground Cumin
Salt and Pepper to taste-Must use Fresh Ground

Preparation Directions
Sauté onion and garlic in olive oil until lightly browned;
Add Red Pepper and sauté until soft.
Season with Salt and Pepper (Fresh Ground).
Cool
Mixed Cooked Vegetables with other ingredients.
Pack into 9” x 5” x 3” loaf pan lined with foil
Chill for several hours

Cooking Directions
Turn Loaf out into a shallow pan
Heat BGE to 200 degrees
Put meatloaf on the fire and gradually increase temperature to 300 degrees over 20 minutes.
Cook until the loaf’s internal temperature is 150 degrees (approximately 1-1 ½ hours)
Remove from BGE and let cool 20 minutes before slicing

Recommended Side Dishes and Deserts
Garlic Mashed Potatoes
Asparagus, and of course - Roasted Marshmallows for Desert over hot coals