Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

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This is a re-blog from last year but with grilling season still going strong is a great recipe for grilling out.

Hope everyone is enjoying the summer 🙂

 

This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 – 20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries). 

I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.  You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.  I use jicama in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.  It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!

Father’s Day & BBQ Ribs!

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Well I hope any Dad’s out there that are reading this had a Great Father’s Day yesterday, I believe that my Dad did 🙂

At least his belly was full 😛

We had Ribs, grilled cabbage and onions which came from his garden, mashed potatoes and I made him a Banana Cream Pie which is his favorite 🙂
Check out my blog on the Banana Cream Pie in the archives.

I also posted in the past my recipe for the BBQ ribs, but I changed it up a little this time.  
For Christmas someone gave me some “Bacon BBQ Salt” so instead of the kosher salt I use that instead and I add a little cumin this time as well.

I like doing a dry rub first then adding BBQ sauce  on them at the end, but everyone has there own method but if you try my recipe here I know you will not be disappointed 🙂

These ribs were so dang gone lip smack-in delicious, you will be making them all the time 🙂

And this recipe is really really so easy, there is NO excuse not to make these ribs!!!!!

Now I made 4 racks so everyone would have plenty of leftovers 😛

Spices used

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mix all in bowl, then I added the brown sugar

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all my ribs

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Pull the skin off the back of the racks

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I like cutting them in half
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spray my foil

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add the rub to the ribs all over

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put them in foil on baking sheets

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cover with another piece of foil

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make packets and I put the entire baking sheets in my fridge 
for 24 hours 🙂

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Take them out of fridge 1 hour before cooking,
bake for 3 hours in a 300 degree oven

after 3 hours, I cut the top piece of foil off

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look at how tender the meat is 🙂

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add your favorite BBQ Sauce and put back in the oven

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Done

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1 full rack of Baby Back Ribs

Rub – Makes about 1 cup

1/3 cup brown sugar, packed
1 tbsp. black pepper
1 tbsp. kosher salt or 1 tbsp. Bacon BBQ Salt
1 1/2 tbsp. paprika
1 1/2 tbsp. garlic powder
1 1/2 tbsp. onion powder
3 tbsp. chili powder
1/2 tbsp. oregano
1 tbsp. cumin

1 bottle of your favorite BBQ Sauce

Preheat oven to 300 degrees.

Mix all spices together in a bowl, set aside.  Flip ribs over to the back, there is a thin piece of skin that needs to be removed, at one end of the ribs with a knife or with your finger nail start at an edge to peel up a little of the skin. With a paper towel grasp the skin and pull gently as the skin comes up, using the paper towel helps it from slipping out of your grasp.
Rub a the entire rack with all the rub on both sides, put into a jumbo zip-loc bag, or you can cut ribs in half and use a gallon size bag.
Place in refrigerator over night.

 

Take ribs out of the refrigerator about 1 hour before cooking.

Using heavy-duty aluminum foil, lay one sheet out 8 inches longer then the rack of ribs. spray sheet with non stick cooking spray and place ribs face up, take another sheet same length and spray one side as well, putting that side down on top of ribs.  Fold both edges of the foil together rolling the edges towards the ribs, stopping about 1 inch before the ribs.

(I went ahead and put them in my foil packets instead of zip loc bags, and put them on the baking sheets and set them in fridge, then I just pulled them out and they were ready for the oven)

Place the package on a baking sheet and bake for 3 hours, after 3 hours  take out of the oven, increase heat to 425 degrees.
Remove the top piece of foil and add your favorite BBQ sauce to the top of the ribs all over, then place back in over without foil for 15 minutes.

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The meat just melts off the bones, so GOOD!

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Bones clean 🙂  enjoy!!

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Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

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This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 – 20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries).  I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.  You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.  I use jicama in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.  It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!