E f, Good Ole Hasty-Bake Brisket, Sauce

B e e f

Good Ole Hasty-Bake Brisket

1 10 to 12 pound brisket

3⁄4 cup soy sauce

3⁄4 cup Worcestershire sauce

1⁄2 cup burgundy

1⁄4 cup wine vinegar

1⁄4 cup olive oil

3 Tablespoons lemon juice (fresh is best)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Hasty-Bake Gourmet Greek seasoning or equivalent

Mix all ingredients together for marinade. Pour over meat and marinate 24 hours in a glass or other nonreactive container or zip lock bag, turning several times. Remove meat from container and save marinade.

Over direct heat in your Hasty-Bake, sear the brisket on all sides. Lower the fire box and put the heat deflector in place over the coals to continue cooking with indirect heat. Place the brisket in a Hasty-Bake baster pan or aluminum foil basting pan. Pour reserved marinade over the brisket and cook until the internal temperature reaches 180ºF (approximately 1 hour per pound at 200ºF). (Optional: At this point, you may remove the brisket from the grill and slice into 1⁄8” to 1⁄4” slices. Put the meat back into the pan with marinade.) Cover the pan and cook for 2 more hours. Drain marinade from meat and serve.

Grilled Lime-Marinated Sirloin Steak

with Chipotle Honey Sauce

21⁄2 pounds of sirloin steak

MARINADE 1 canned chipotle (or to taste)

2 cloves garlic, minced

1 Tablespoon chopped cilantro

4 Tablespoons vegetable oil

6 Tablespoons lime juice (about 5 limes)

SAUCE

1⁄2 cup honey

11⁄2 cup peanut oil

2 or 3 canned chipotles

2 Tablespoons balsamic vinegar

4 Tablespoons brown mustard

1⁄4 cup fresh lime juice

5 cloves garlic, minced

2 teaspoons ground cumin

4 Tablespoons chopped cilantro

2 teaspoons salt

Freshly cracked black pepper to taste

Place steak in large dish, baking pan or zip-lock bag. Mix all marinade ingredients together and pour over steak. Cover and let marinate in the refrigerator for 4 to 6 hours, turning occasionally.

To make sauce:

Combine honey, peanut oil, chipotles, vinegar, mustard, lime juice, garlic, and cumin. Puree in a blender or food processor. Stir in the chopped cilantro and add salt and pepper to taste.

Salt and pepper steak to taste. Over very hot direct heat, grill the steak for 5 to 7 minutes on each side (for medium rare).

Remove the steak from the grill and let it rest for 3 to 5 minutes so that the juices drawn to the center by cooking redistribute for even color.

Serve the steak, which should be very juicy, either plain or on top of sliced French bread. Accompany each serving with several Tablespoons of sauce.