Meats

        Savory Sirloin Steak Teriyaki Steak
        Eye Of Round Italian Burgers
        Jerky Coming Soon

        Eye of Round

        Submitted by: Codi

        1 (3 lb.) Eye of Round 2/3 Cup Worcestershire Sauce
        1/3 Cup Soy Sauce 1/3 Cup Wine Vinegar
        2/3 Cup Salad Oil *

        Marinate roast overnight in above mixture. Cook over low fire until done. Check after 1 hour for medium rare. Slice very thin and serve with Horseradish Sauce. Yields 6 servings - Cooking time: 1 ¼ hours - Method: Low-Medium

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        Italian Burgers

        Submitted by: Codi

        1 (1.5oz) Pkg. Spaghetti Sauce Mix 1 (6 oz) Can Tomato Paste
        ¾ Cup Water (divided) 2 lbs. Ground Beef
        8 Thin slices Mozzarella Cheese 2 Large Tomatoes (sliced)
        Garlic Salt 16 Slices French Bread (sliced, buttered, and toasted)

        Combine spaghetti sauce mix, tomato paste, and ¼ cup of the water. Add half of this mixture to meat and mix well. Shape into 8 (1/2 inch) patties. Add remaining ½ cup of the water to sauce and heat on grill, stirring until thickened. Grill burgers over medium fire for 10-15 minutes. Turn and grill until nearly ready. Top with cheese and cook until cheese starts to melt. Top with tomato and sprinkle with garlic salt. Serve meat on French bread topped with hot spaghetti sauce.

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        Savory Sirloin Steak

        Submitted by: Codi

        ¼ Cup Worcestershire Sauce 1 Tbs. Minced Onion
        2 Tbs. Lemon Juice 2 Tbs. Oil
        1 Tsp. Salt ½ Tsp. Instant Minced Garlic
        1 (3 lb.) Sirloin Steak 2 Tbs. Steak Sauce
        2 Tbs. Butter (melted) 1 Tbs. Chopped Parsley
        1 Tsp. Worcestershire *

        Combine ¼ cup Worcestershire, minced onion, lemon juice, oil, salt, and minced garlic. Pour into heavy plastic bag and add steak. Marinate in refrigerator 4 hours or over night, turning occasionally. Remove steaks from marinade about 1 hour before grilling. Drain. Place on grill over hot fire. Grill about 8 to 12 minutes on each side, or to desired degree of doneness. Combine remaining ingredients and spoon over steak before serving. Slice steak in thin diagonal slices. Yields 4-6 servings - Cooking time: 15-25 Minutes - Method: Medium-Hot

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        Teriyaki Steak

        Submitted by: Codi

        1 (2 lb.) Flank Steak 1 Clove Garlic (minced)
        1/3 Cup Grated Onion 1 Tsp. Ginger
        2 Tbs. Sugar ½ Cup Soy Sauce
        ¼ Cup Water 2 Tsp. Meat Tenderizer
        1 Tsp. Liquid Smoke *

        Score steak in diamond pattern on both sides. Place steak in heavy plastic bag. Combine marinade ingredients and pour over steaks. Marinate at room temperature 2 to 3 hours, or in refrigerator over night, turning occasionally. Allow steak to come to room temperature before grilling. Reserve marinade. Place on grill over medium-hot fire and grill with lid down for 15 minutes, basking often. Turn and grill another 15 minutes or until done to your liking. Continue basting. Yields 6-8 servings - Cooking time: 30 Minutes - Method: Medium-Hot

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        Jerky

        Submitted by: Fleda

        3lbs venison, elk, beef what ever ya got 1 tbsp. salt
        1 tsp. onion powder 1 tsp. garlic powder
        1 tsp. black pepper 1/3 cup Worcestershire sauce
        1/4 cup soy sauce *

        mix together pour over prepared meat, marinate overnight. place strips of meat in dehydrator until done

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