RED MEAT DISHES

Beef or Venison

 1/2 lb. of raw meat per person.
Marinate meat for 24 hours in:
 

1 cup vinegar
1/2 cup Teriyaki Sauce
1/2 cup soy sauce
1/8 cup dehydrated onions
6 garlic cloves, chopped
2 fresh onions, chopped
1/2 tsp. rosemary
1/2 tsp. black pepper
 

After marinating, pour off liquid.  In wok, cook:
 

4 medium onions, chopped
1½ oz. olive oil
1½ oz. vegetable oil
 

Then add meat & 1/8 cup soy sauce and 1/8 cup Teriyaki.  Cook 20 minutes.
 

Add 16 oz. water, 2 Tbsps. corn starch, 1 can drained Italian beans, 1 can drained water chestnuts and simmer until tender.  Salt to taste.  I bake the venison with the marinate in the oven until it falls apart.  I do the beef in the wok.

Steak Elmo

 1 lb. cut of choice (per person)
1 can Pam Garlic Flavor Olive Oil
1 bottle Satan's Breath® Steak Rub
1 bottle Satan’s Breath® Cobra Garlic
 

When the coals are so hot you can't hold your hands over them they are ready.  Spray each side of the steak with the Pam.  Sprinkle each side lightly with Cobra Garlic.  Now rub heavy with the Steak Rub.  Put them on the fire and try to turn them only once.  Cook to the degree you like.
Serve with asparagus spears, salad and a bread of choice.

Cajun Rub Ribeye Steak

 1 rib eye per person (1lb. cut)
1/2 cup soy sauce
1T. Satan's Breath® Rustic Rub
1/2 tsp. Satan’s Breath® Cayenne Garlic
 

Dredge steaks through soy sauce to wet it on each side. Rub heavy as if to crust the steak with Cajun Rustic Rub. Stack the steaks one on top of the other and stack. Cover with plastic wrap and let marinate for two hours, and sprinkle with the Cayenne Garlic. Put the steak on the charcoal grill. Turn steak only once to insure rub does not pull off. Serve with baked potato, garlic bread and salad. Serves 1, multiply by no. of people.

Roast Beef

 4 to 6 lb. rump, sirloin or eye of the round
2 doz. olives with pimentos
1 sm. can sliced mushrooms
1 baseball size onion, diced (for marinade)
1 baseball size onion, minced (for stuffing)
1 cup soy sauce
½ cup Worcestershire sauce
6 cloves garlic, sliced
½ tsp. thyme
½ tsp. basil
½ tsp. rosemary
½ tsp. crushed red pepper
½ tsp garlic salt
 

Stab small slots in roast about every inch and insert the olives,
mushrooms and minced onion into the beef. Combine the remaining ingredients and marinate the meat in a bowl covered for 12 to 18 hours. Them place the meat on a rack in a roaster pan and pour the marinade over the roast. Cover and steam/bake the roast in a 350 degree preheated oven for 4 to 6 hours. Cook slow and baste at least once an hour. Serves 6 to 8.

Spicy Italian Garlic Meat Balls

Mix the beef or pork using Satan's Breath® X-Hot Italian Spice. Ground chuck if using beef or ground Boston Butt if using pork. Use the leanest cut you can find. The spice in this recipe is marked with an * so you will know how to judge the heat. It would be 1 for mild or 4 for hot.
 

3 pounds fresh ground beef or pork
*1-T per pound=spicy mild
*2-T. per pound=medium hot
*3-T. per pound=over the hump hot
*4-T. per pound is hot. I do mean HOT!
YOUR CHOICE OF HEAT.
 

1-baseball sized onion chopped
1-T sage
1-tsp salt to the pound, or to taste
2 or 3 whole bulbs garlic, peeled
3-cups flour
1-quart veg. oil. (optional)
 

In a large mixing bowl, put in the meat, X-Hot Italian Spice, chopped onion, salt and sage. Mix all the meat and spices really good so you will have an even blend. After all is mixed, roll the meat into golf ball size balls.
Now press 1 clove of garlic into the center of each ball. Dredge into flour so the ball is covered solid, and set aside. When all are finished it's time to decide to fry or bake. Either will work. I take mine and put them on a non-stick sheet pan and bake in a preheated 350 degree oven for 20/30 minutes.
You can use them for sandwiches, meat balls in the spaghetti or Hors D'oeuvres with your choice of sauce.

Beef On The Spit

8 lb. roast (your choice)

½ cup olive oil or peanut oil
4 T. Satan's Breath® Cajun Blend (or your choice of flavor)
1+ cup red wine
1 cup orange juice
4 T. minced garlic
¼ cup white sugar granules
 

There are 2 ways to do this.  I prefer No 2
 

No. 1- The fast way is to mix all the above an hour or so ahead so the flavors will blend.  Paint the meat with a coat of the marinade and refrigerate.  Repeat each 30 minutes for 1½ hours.  This will help the meat tenderize.
 

No. 2- The slow way is really the easy way and the best.  Take an asparagus steamer, and slide in the meat.  Mix all above together and pour slowly over the meat in the pot.  Plunge the sides with a spoon or knife around the edges so the marinade will flow to the bottom of the pot.  Repeat this until the meat is submerged.  Put on the lid and set in the refrigerator covered for 24 to 36 hours.  No need to turn or bother it.  The longer it sets the better and tendered the meat will be.
 

Then cook it over the spit, grill or bake.  It will be the best roast, pork or beef you ever made.  
If you are using a gas grill, fold a piece of aluminum foil the length of the grill and about 6" wide and put it under the meat to carry off the grease.  This will prevent the meat from catching on fire. Cook the roast on medium heat (325ºF).  See cooking times below.                                                    Serves 8.

BEEF COOKING TIME 8 lb.
Preheat oven to 325ºF- 25 to 28 minutes per pound for medium rare or 350ºF- 25 to 28 minutes per pound for well done.

Blackened Steak

Dales Steak Marinade
Satan’s Breath® Cobra Garlic
Satan’s Satan's Breath® Blackening Rub
1-1lb. cut per person
 

Marinate the steak for 2 hours in the refrigerator in Dales Steak Marinate and ½ tsp. Satan's Breath® Cobra Garlic.  Turn several times to keep steak coated.  At the end of the 2 hours remove from the marinade and sprinkle heavy with Satan's Breath® Blackening Rub.  Coat heavy.  When the coals are so hot you cannot hold your hand over them, put on the steaks and sprinkle each time you turn them.

Cheeseburger Casserole

 2 lbs. ground chuck
2 c. onions, chopped
1 bell pepper, chopped
1/2 c. flour
1 T. baking powder
1-pt.egg substitute
8 oz. Mushrooms, stems & pieces
1½ tsp. Satan's Breath® Cajun Blend
1 T. minced garlic
2 T. Dales Steak Seasoning
1 tsp. salt (optional)
1½ cups cheddar cheese

Cook meat until medium well.  Break into granules while stir-frying.  Remove from heat, drain and put in a mixing bowl.  Sauté onions, bell peppers, garlic and
Mushrooms until onions are clear.  When done add to beef.  In a separate bowl add flour, baking powder, Dales Steak Seasoning, eggs, salt and Cajun Blend.
Mix together until smooth and pour over the meat and vegetables.  Mix well and fold in the cheese.  Spray a 15”x10”x2” Pyrex dish with Pam and add the casserole.  Preheat the oven to 350oF and bake for 45 minutes until it bubbles.  Serves 8-10

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Roast Beef

 4 to 6 lb. rump, sirloin or eye of the round
2 doz. olives with pimentos
1 sm. can sliced mushrooms
1 baseball size onion, diced (for marinade)
1 baseball size onion, minced (for stuffing)
1 cup soy sauce
½ cup Worcestershire sauce
6 cloves garlic, sliced
½ tsp. thyme
½ tsp. basil
½ tsp. rosemary
½ tsp. crushed red pepper
½ tsp garlic salt
 

Stab small slots in roast about every inch and insert the olives,
mushrooms and minced onion into the beef. Combine the remaining ingredients and marinate the meat in a bowl covered for 12 to 18 hours. Them place the meat on a rack in a roaster pan and pour the marinade over the roast. Cover and steam/bake the roast in a 350 degree preheated oven for 4 to 6 hours. Cook slow and baste at least once an hour. Serves 6 to 8.

Spicy Italian Garlic Meat Balls

Mix the beef or pork using Satan's Breath® X-Hot Italian Spice. Ground chuck if using beef or ground Boston Butt if using pork. Use the leanest cut you can find. The spice in this recipe is marked with an * so you will know how to judge the heat. It would be 1 for mild or 4 for hot.
 

3 pounds fresh ground beef or pork
*1-T per pound=spicy mild
*2-T. per pound=medium hot
*3-T. per pound=over the hump hot
*4-T. per pound is hot. I do mean HOT!
YOUR CHOICE OF HEAT.
 

1-baseball sized onion chopped
1-T sage
1-tsp salt to the pound, or to taste
2 or 3 whole bulbs garlic, peeled
3-cups flour
1-quart veg. oil. (optional)
 

In a large mixing bowl, put in the meat, X-Hot Italian Spice, chopped onion, salt and sage. Mix all the meat and spices really good so you will have an even blend. After all is mixed, roll the meat into golf ball size balls.
Now press 1 clove of garlic into the center of each ball. Dredge into flour so the ball is covered solid, and set aside. When all are finished it's time to decide to fry or bake. Either will work. I take mine and put them on a non-stick sheet pan and bake in a preheated 350 degree oven for 20/30 minutes.
You can use them for sandwiches, meat balls in the spaghetti or Hors D'oeuvres with your choice of sauce.