All from Grandma's cookbook Enjoy Your Summer!
Round-Up Beef (for a Crowd)
Next time you need to satisfy 20 to 25 appetites
10 pounds beef round, cut into 1-inch strips
1 cup all-purpose flour
vegetable oil for browning meat
5 cups water
3 cups catsup
1-1/4 cups brown sugar, firmly packed
1-1/4 cups red wine vinegar
5 tablespoons Worcestershire sauce
5 medium onions, chopped
salt and pepper to taste
Dredge strips of beef in flour, salt and pepper. Brown in oil in large, heavy skillet, working in batches, if necessary.
Combine in saucepan water, catsup, brown sugar, vinegar, Worcestershire sauce and onion. Bring to a simmer, remove from heat, and pour over beef.
Bring to a boil, reduce heat to low simmer, and cook, covered, until beef is tender, about 2 hours. Stir occasionally. Do not allow to dry out. Serves 20 to 25.
Southwestern Barbecue Sauce
10 cloves garlic, baked (at 350°F for 30 minutes, then peel -- it's easy)
2 cups catsup
2 celery stalks, chopped
1 cup sweet or yellow onion, chopped
1 cup water
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
3 tablespoons chili powder
2 teaspoons instant coffee
1/2 teaspoon cayenne pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
1/2 teaspoon ground cloves
Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.
Pour mixture into blender container. Process until smooth, scraping down side of container as necessary. Makes about 5 cups.
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Note: May be used to baste meat or chicken and/or served as a sauce on the side. If you use the sauce both for basting and serving on the side, be sure to separate the sauce used for basting from the sauce you will serve. The sauce used for basting will accumulate raw meat juices via your basting brush or mop as you baste and, therefore, should not be eaten.
All-Purpose Marinade
Use with beef, pork, chicken or game.
3 cups dry white wine
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 cup soy sauce
2 cloves garlic, crushed or put through a press
Mix all ingredients together. Marinate the meat for 3 hours to overnight. May be used as a mop sauce during grilling.
Baby Back Ribs The Rub:
2 racks of baby back ribs, 2 to 2-1/2 pounds each
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons brown sugar
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
Combine the olive oil with the dry ingredients to make a smooth paste. Rub over the ribs, and wrap tightly in plastic. Refrigerate 2 hours or up to overnight.
Allow ribs to stand at room temperature about 30 minutes before you put them on the grill. Cook the ribs in a covered charcoal or gas grill using the indirect heat method at 300°F (if your grill has a thermometer). Grill 1-1/2 to 2 hours, turning once, until very tender (meat will shrink back from the ends of the bones). Remove ribs from the grill, set on a baking sheet and cover tightly with foil. Place in a warm oven (200°F) for 30 minutes before serving. Makes 4 servings.
The Sauce:
1 tablespoon butter
1 tablespoon garlic, minced or pressed
1 tablespoon canned chipotle chilies with adobo sauce, chopped (optional)
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 cup fresh orange juice
1 cup catsup
1 tablespoon molasses
Melt the butter in a heavy saucepan over medium heat. Add the garlic and sauté until garlic begins to soften, about 1 to 2 minutes. Add the remaining ingredients. Reduce heat and simmer, stirring occasionally, 20 to 30 minutes until sauce has thickened. Ribs may be served with the sauce on the side.
If you want to glaze the ribs with the sauce, begin basting ribs with the sauce after 1 hour, turning every 15 minutes to coat both sides, until ribs are done.
Remove finished ribs to a baking sheet, cover tightly with foil and place in warm oven for 30 minutes before serving.
