Here is a Smokey Joe recipe from Weber for beef top loin, tenderloin, T-Bone, porterhouse, sirloin, or rib eye.

INGREDIENTS:
1 inch thick cut of a choice grilling steak
One large garlic clove
Salt and pepper to taste

DIRECTIONS:
Trim excess fat from steak. Season to taste with salt and pepper. Cut one garlic clove into four slivers. Make four slits in the side of each steak with a sharp boning knife, cutting through side edge of steak to the center. Push a garlic sliver into each slit.

Refrigerate covered for at least 2 hours before cooking. Place steak on a hot grill grate.

For a 1 inch thick steak, about 6-7 minutes for rare, 7-9 minutes for medium or 9-11 minutes for well done. Turn steak once halfway through cooking time.

For a 1 – 1/2 inch thick cut, about 10-12 minutes for rare, 12-15 minutes for medium or 15-19 minutes for well done.

For a 2 inch thick steak about 15-17 minutes for rare, 17-19 minutes for medium or 19-22 minutes for well done.

This recipe comes from the “Meco Barbecue and Smoker Cookbook” which you can order with the order form that comes with any Meco Grill or Smoker. It is copyrighted 1993 by Oxmoor House, Inc.’s Book Division of Southern Progress Corporation so I basically, could get in trouble for reprinting it here.

Wait a minute, I did make a few changes to it, to make it sweeter and more garlicky, so maybe my artistic cooking license will protect me! On with the recipe.

* 1 (5 to 6-pound) beef brisket, trimmed
* 1 cup red wine vinegar
* 3/4 cup firmly packed browned sugar
* 3/4 cup pineapple juice
* 1/2 cup molasses
* 1/2 cup prepared mustard (French’s is best or even a poupon)
* 1/2 minced onion
* 3 minced cloves of garlic
* 4 Tablespoons Worcestershire sauce
* 1 teaspoon chili powder
* 1/4 teaspoon hot sauce

Slap that big boy into a large zip-top bag or an oven bag. Mix up all the above ingredients, stirring well until the mustard dissolves. Pour it all into that bag. Seal it tight and refrigerate it four 8-12 hours in a shallow glass container. Turn that bag every time you go to the fridge for a “cold refreshing beverage”.

Remove the brisket from the marinate. Save the marinade in a glass container. Place the brisket on a drying rack while you prepare the coals for the covered grill.

I laid it on a smaller 30lb Weber and seared it over medium to hot coals for about five minutes per side. Once the whole brisket was a golden red. I covered it with the grill cover and cooked it evenly on both sides for 15 minutes per side. Then, I Took it off the grill and placed it in a heavy duty aluminum foil barge (like a boat only bigger wider and flatter too), Leaving room on all sides for the reserved marinade. I poured the marinade on, sealed it up tight, l slit the top about one inch (so I could add more marinade later), but closed the hole tightly until adding more marinade was required (check it for leaks and drying at one hour). Two hours later that brisket was done to tender perfection.

SIDE DISHES: Sticky round rice (not the long grain but the rounder football shaped grain rice) and a Caesar Salad, hit the spot so well, my dinner guests and I could barely speak. We just sat there in my living room, everyone grinning from ear to ear. But you know something. I kept hearing the same thing as if I could read their minds. They just kept saying, “mmmm, cooked in its own juices” (with a little help from that wonderful Denton pineapple molasses based marinade).

This is a very special rib recipe I garnered in my tenure in South Carolina, although I have a tendency to believe that the origins of this recipe are from the environs around New Orleans.

* 2-4 beef ribs
* 3 cans of beer
* 1 tablespoons horseradish
* teaspoon garlic Powder
* teaspoon onion Powder
* 2 teaspoons salt
* 1/2 cup olive oil (or peanut oil)
* 2 tablespoons red wine vinegar
* 1 tablespoon mustard powder
* 1 whole chopped onion
* 4 garlic cloves crushed and chopped lightly

It doesn’t get much easier than this for beef ribs. Add all the ingredients together in a none reactive container. I prefer a glass mixing bowl with a glass lid.

Mix the ingredients thoroughly. Add the ribs, coat and make sure they are submerged. I am prone to place a half slice between each pair of beef ribs. This allows even greater flavor absorption to the surface area of individual pieces.

Set the glass dish in the fridge and marinate over night (or longer).

“Here’s a recipe I’ve done a few times that you need to try. It’s for porterhouse steaks, but you can also do it with t-bones. With great success, I might add.

Best thing is it calls for regular stuff, not all those weird spices that no one has. It’s a rub call Well Rubbed Porterhouse”

* 1-1/2 Tablespoon Dark-Brown Sugar.
* 1 Tablespoon Paprika
* 1-1/2 Teaspoons Garlic Powder
* 2 Teaspoons Dry Mustard
* 1 Teaspoon Onion Powder
* 3/4 Teaspoon each
* Dried Oregano
* Thyme
* Pepper
(also calls for “Summer Savory” but I’ve never heard of it or used it).
* 1/4 Teaspoon Ground Cumin
* Salt to Taste
* 1 Porterhouse Steak 1-1/2 in thick and about 2 pounds
( I just did two big T-bones and had just enough rub).

Combine everything and rub 2 tablespoons on both sides. Wrap up and refrigerate overnight.

Makes 4 servings

Rain or snow keeping you from your dome top? Fire up the oven and grab a Reynolds Oven Bag, the secret to tender roasts and poultry.

INGREDIENTS:

1 pound beef sirloin steak, cut into thin strips
1 large size Reynolds Oven Bag (14″ x 20″)
2 Tablespoons flour
1 can (14 – 1/2 oz.) stewed tomatoes, undrained
1 envelope onion soup mix
1/2 cup water
1/4 teaspoon pepper
2 cups hot cooked rice

DIRECTIONS:

Preheat the oven to 350 degrees F. Shake the flour inside the oven bag to thoroughly coat the interior surface (keeps the bag from exploding). Place the bag in a 13″ x 9″ x 2″ baking pan.

Add tomatoes, soup mix, water and pepper to bag. Squeeze bag to blend in flour. Add beef strips to bag. Turn bag to coat beef with sauce. Arrange ingredients in an even layer.

Close the bag with the included nylon tie. Cut six 1/2-inch slits in top. Bake until beef is tender, about 40 to 45 minutes. Open bag carefully and serve over rice.

Inspired or Credited to: The folks at Reynolds Metals Company, over in Richmond VA. Makers of Reynolds brand Oven Bags.