Beef Quickies

Beef Quickies...

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Savory Short Ribs

Short ribs are on the bony side and have considerable fat, so allow at least 1 pound per person. Have the meat man cut them in serving-size pieces. Pour Marinade (see previous post after previous post...) over them and let stand in the refrigerator over night. Then drain well and reserve the Marinade.

Knock the gray ash from the briquets and space them over the gravel about 1/2" to 3/4" apart. Rub the grill with cooking oil or a piece of fat. Place the ribs on the grill about 4" above the briquets. Grill slowly 25 to 35 minutes, turning frequently.

During the last 10 minutes, baste several times with Marinade. When done, season with salt and coarse, freshly ground black pepper. If desired, serve with Barbecue Sauce.

Grilled London Broil

Flank steak is the cut of meat to use for Grilled London Broil. A flank steak weighs from 1 and 1/2 to 2 and 1/2 pounds. When buying, allow about 1/2 pound per person. With a very sharp knife, score the steak lightly, crisscross fashion, on both sides.

Knock the gray ash from the briquets and space them 1/2" to 3/4" apart on the gravel. Rub the grill with cooking oil and lay the steak on top. Grill about 2" above briquets, 5 minutes on each side, turning once. Remove from grill. Cut diagonally, across the grain, in very thin slices; season with melted butter or margarine, salt and coarse, freshly ground black pepper. Serve topped with Grilled Mushrooms.

Beef Roly Polies

Allow 2 cube steaks for each person. Flatten the steaks and spread them with prepared mustard. Sprinkle with a little drained sweet pickle relish, or, lay on each a candied dill pickle strip. Roll up, fasten with small metal skewers and brush with melted butter or margarine.

Knock the gray ash from the briquets and space them 1/2" to 3/4" apart over the gravel. Rub the grill with cooking oil and lay the beef rolls on the grill about 2" above the briquets. Grill about 10 minutes, turning once. When done, sprinkle with salt and coarse, freshly ground black pepper.

Grilled Cube Steak Sandwiches

When serving cube steaks allow 2 for each person. Heat 1 cup Marinade (previous post) to a boil. Pour over 8 cubed steaks and let stand about 20 minutes, then drain them well.

Knock the gray ash from the briquets and space them 1/2" to 3/4" apart over the gravel. Rub the grill with cooking oil. Lay the steaks on the grill about 2" above the briquets. Grill about 2 minutes on each side, turning once. Sprinkle with salt and coarse, freshly ground black pepper. Serve in hot toasted, buttered hamburger buns, topped with a little marinade.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).