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Razorback Tailgate Special

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Grilling is  considered a seasonal way of cooking for many folks but we enjoy grilling year round except for when the snow is blowing!  We’re offering a special price for beef patties and steak until Thanksgiving or we sell out. You can purchase a package of 6 beef patties (1/3lb per patty)  for $5 and your choice of rib or t-bone steak for $10 per pound.  If you have questions or need more information, you can reach us at crazya@centurytel.net or  call 479-795-2147.

In the meantime–GO  HOGS GO!!

Hawaiian Luau Cheeseburger

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Ingredients:

1 lb Anglin Beef ground beef

4 Kraft Deli Deluxe Process Bacon Cheddar Slices

4 drained canned pineapple rings

4 thin whole wheat sandwich buns

4 lettuce leaves

1/4 cup Kraft Real May Mayonnaise

2 Tbsp. Kraft Catalina Dressing

Preparation:

Heat grill to medium high heat

Shape meat into 4 (1/2-inch-thick)patties

Grill 4 to 6 minutes on each side or until done (160 degrees). Top with cheese; grill 1 min, or until melted. Meanwhile place pineapple rings and buns, cut sides down, on grill; cook 1-2 minutes or until pineapple is heated through and buns are lightly toasted, turning pineapple once.

Mix mayo and dressing; spread onto bottom halves of buns.  Fill with lettuce,cheeseburgers and pineapple.

Kraft Kitchen Tips:

Serving Suggestion: Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

How to Cook On The Stove:

cook patties in large skillet on medium heat 7-9 minutes on each side or until done (160 degrees). Top with cheese;cover. Cook 1 minute or until melted. continue as directed, toasting buns and heating the pineapple slices under the broiler if desired. 

You can find this and other tasty recipes at http://www.kraftrecipes.com.

 

Sloppy Joe Bake

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Ingredients
1-1/2 pounds ground beef
1 large yellow onion,chopped (1-1/2 to 2 cups)
2 cans (14-1/2 to 16 ounces each) sloppy Joe sauce
3 cups uncooked rotini
1/2 cup water
1 cup shredded Cheddar Cheese
Sliced green onions(optional)

Instructions
1. Heat oven to 350 degrees F. Heat large nonstick skillet over medium heat until hot. Add ground beef and yellow onion; cook 8-10 minutes,breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in sloppy Joe Sauce,rotini and water.

2. Spray 13×9-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish; cover with aluminum foil. Bake in 350 degree F oven 35-40 minutes or until pasta is tender. Uncover; sprinkle with cheese. Continue baking,uncovered,5 minutes or until cheese is melted.

Total Recipe time: 1 hour 10 minutes
Makes 6 servings

You can find more great recipes at http://www.beefitswhatsfordinner.com

Grilled Cajun Chuck Roast with Spicy Cheddar Grits

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Ingredients
1 boneless beef chuck shoulder,arm or blade pot roast(about 2-1/2lbs)
2 tablespoons Cajun seasoning blend
1 can (14-1/2ounces) diced tomatoes with onion,undrained
1 tablespoon all-purpose flour
Shredded sharp Cheddar cheese

Grits: 1 cup quick-cooking grits
1 quart water
1/2 teaspoon salt
1/2 cup shredded sharp Cheddar cheese
1/8 to 1/4 teaspoon ground pepper

Instructions
1. Press Cajun seasoning evenly onto all surfaces of beef pot roast. Place two 24×18 inch pieces of heavy-duty foil on top of each other in shallow roasting pan; place beef in center of foil. Bring up all sides of foil forming a bag and so no liquid can leak out; do not seal. Combine tomatoes and flour in small bowl; pour evenly over surface of pot roast.
Seal top and sides of bag with double fold.

2. Prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate,leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3-4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals,so briquets may be added as needed.

3. Remove foil bag from pan and place in center of grid over drip pan. Grill,covered,2 to 2-1/2 hours or until pot roast is fork-tender. (Add 3 to 4 briquets per side every 30 minutes to maintain heat.)

4. Meanwhile prepare grits. Cook grits in water with salt according to package directions. Add 1/2 cup cheese and red pepper; stir until cheese melts;keep warm.

5. Remove foil packet to clean shallow pan. Using oven mitts,cut packet open with sharp knife. carefully fold back top of packet allowing steam to escape. Remove pot roast; keep warm. Skim fat from cooking liquid.

6. Carve pot roast into slices; serve with cooking liquid and grits. Sprinkle cheese over grits, as desired.

http://www.beefitswhatsfordinner.com

Cowboy Kabobs

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Wow! Can you believe this warm weather we have enjoyed just a week after the minus twenty degrees and twenty four inches of snow? It feels like good outdoor grilling time! Even if our weather reverts to winter like temps, you can still grill or fix Cowboy Kabobs in the oven.

I found this recipe at http:// www.kraftrecipes.com and thought it would be a great one to share for a little outdoor grilling!

COWBOY KABOBS
1/3 cup A.1. Original Steak Sauce
1/3 cup KRAFT Original Barbecue Sauce
2 tsp. KRAFT Prepared Horseradish
1 beef top round steak or Anglin Beef Tips (1-1/2 lb),cut into 1/2 inch wide strips
9 pearl onions
1 large red pepper,cut into 9 strips

Mix first 3 ingredients until well blended.

Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.

Heat grill medium heat. Remove kabobs from marinade;discard marinade. Grill kabobs 4 to 6 min. or until meat is done,turning occasionally.

Yield: 6 servings

Kraft Kitchen Tips
Use your broiler
Broil kabobs,6 inches from heat,4 to 6 min. or until meat is done,turning occasionally.
Substitute a green pepper for the red pepper.
Note: If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.

Pot Roast Cooking

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Last week we had a customer ask Ryan about how to cook a roast. I was surprised to be asked how to cook a roast because I really never thought about the fact of how I had learned to cook a roast. When I was growing up, my Dad cooked roast,potatoes and carrots for Sunday lunch every Sunday. I never asked but I assumed we had this every Sunday because it could cook while we were gone to church. My Dad would add peeled whole potatoes,carrots,onion, and a wedge of cabbage to the roast with salt and pepper to taste. I always thought it tasted great! I do not claim to be an expert and I’m sure there is more than one way to cook a roast. I start by pouring a small amount of cooking oil in a large pot,heat the oil on the stove top and brown the roast on both sides. I usually add a little salt and pepper to the meat. Once the meat is browned, I add 1/2 to 1 cup of water, depending on the size of the roast. I put the lid on the pan, set the oven for 350 degrees and allow 2-3 hours for cooking. Cooking time will vary depending on the size and thickness of the roast. You can learn from the experts and find alot of information at http://www.beefitswhatsfordinner.com. Hope you find this information helpful!