I never understood why someone would take the time to grill a London Broil without marinading it. There are so many maranades you can use on a London Broil that are quick and easy. All it takes is for you to know that you are having a steak for dinner the night before. Stop eating your London Broil with no flavor today, try this simple London Broil marinade and enjoy a delicous steak tomorrow! Be sure to follow steps for both Wet and Dry Ingredients. Dry Ingredients: 3 Tablespoons Of Garlic Powder 3 Tablespoons Dried Thyme 2 Tablespoons  Salt 2 Tablespoons Pepper 3/4...

This recipe works great as a BBQ appetizer, I could not resist it, looked so good that it had to be posted. Hate to do it but this one was taken from July 2009 issue of Good Housekeeping. If you are a little scared of goat cheese for any reason we are here to tell you don't be. It is a creamy, delicous cheese that melts in your mouth, similar to cream cheesse, only it has a slightly more acidic flavor. The combination of caramelized onions, goat cheese, and a crusty bread Oooof! Ingredients: 2 Tablespoons Olive Oil 2 Vidalia Onions (sliced thin) Kosher Salt Fresh Ground Black Pepper 1/2...

For you bloody Mary lovers. Wait until you taste this salad, you will never believe that your eating a salad and not sipping on a yummy cocktail.  The taste  is uncanny.  Ingredients: 2 Tbsp. prepared horseradish 2 Tbsp. olive oil 2 Tbsp. vodka (optional) 1 Tbsp. fresh lemon juice 1 1/2 tsp. hot pepper sauce 1 tsp. Worcestershire sauce Salt and pepper 3 pts. grape or cherry tomatoes, cut in half 4 stalks celery, cut into 3/4-inch thick diagonal slices Celery leaves for garnish In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire...

Second only to beef tenderloin in tenderness, flat-iron steaks are more the affordable choice but they don't skimp on flavor. Ingredients: 6 Beef Shoulder Top Blade (Flat Iron) Steaks 5 Tablespoon Of Olive Oil 5 Tablespoon Of Herbs De Provence, Chrushed (contains dried savory, fennel, basil, thyme, and lavender) 1 Tablespoon Kosher Salt 1 Tablespoon Freshly Ground Black Pepper Avocado Butter Trim excess fat from steak. Brush steaks with olive oil. For rub, in a small bowl stir together herbs de provence, salt and pepper. Sprinkle evenly over both sides of steaks, rub in...

Happy Fathers Day to all my fellow breeders! LOL! You Dads out there know that tommorow is our day, I can't wait to to spend mine grilling up some delicous food for everyone. And wives out there no offense, but since it is Father's Day let us guys get away with making a mess.  Fellas don't forget to start preparing your menu today, your food will need time to marinate.    To start, a snack, Mango Salsa with some store bought lime tortilla chips.  Mango Salsa Ingredients: 2 Mangoes, Diced 1 1/2 Cup Canned Black Beans Drained & Rinsed 1/4 cup Red Sweet Pepper Diced 2...

Usually I would take a few onions sliced thick and grill them up. Here is a delicious recipe we tried that pairs excellent with a nice ribeye, porterhouse, or a NY strip. You know come to think of it it would be delicous on any steak.  Ingredients: 2 Large Vidalia Onions 1 Tablespoon Of Butter 1 Cup Of Crumbled Blue Cheese 4 Ounces Of Cream Cheese, Cut Up 2 Teaspoons Of Worcestershire Sauce 1/2 Teaspoon Of Black Pepper 1/2 Teaspoon Of Dried Dill Fold a 36 X 18 inch piece of heavy foil in half to make an 18 inch square. Place the onion slices in the center of the foil. Dot...

I recently got into infusing my own vodka's, thanks to a great birthday gift from my father. He has been doing it for years and I always enjoyed the vodka's that he made. You will need a large infuser that will hold at least 1 1/2 bottles of vodka. The larger infuser, the larger the party you can have. Personally I enjoy pouring a shot full here and there, because it tastes so good. I purchased my infuser from STEAKNIGHT Magazine's Essentials.  Along with my infuser came a bunch of recipes that I would like to share with you. But before I do that I would like to share the one recipe that I know...

Flank and skirt steaks are probably one of the most underrated on the market. I beg of you to go out and make one of these yourself, you will immeaditly become a fan, I promise. These steaks are loaded with flavor and hold on to marinades nicely.  World renowned Chef, Rocco DiSpirito had a news feed that came accross STEAKNIGHT Magazine for his twist on an Orange Marmalade Flank Steak. It looked to good to resist so here it is.

I was looking through my beer cellar today, not sure what I was really looking for.  Being a warm June day in Jersey I was kind of surprised when I picked out the Troegs Mad Elf Holiday ale;  this is an 11% ABV beer brewed with cherries and honey.  As I was reading the label, I thought that the cherries and honey in this beer plus the alcohol might make for a pretty good steak marinade. I had sirloin steak in the fridge, which in my opinion is not a very good cut of meat and needs a marinade to help it.  First I put the steak in a Pyrex baking dish that was slightly bigger then the steak...