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The Chuck Wagon SUMMER'S TIME BBQ
ELK ROUND STEAK
"On The Grill With GP Parts Manager Mike Summers"
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INGREDIENTS
Elk Round Steak Lawry's Seasoning Salt Garlic Salt With Parsley Ground Pepper Sea Salt Cains Steak & Fajita Seasoning Marinade - Worcestershire, Soy, Kickin' Chipotle
DIRECTIONS
1. Refrigerate Elk Round Steak in Marinade at least 1 Hour 2. Take Elk Meat Out of Marinade 30 Min. prior to cooking and season with dry seasonings. 3. Heat Grill To Around 400 Degrees 4. Cook Steaks Over Direct Heat For About 2 Min., Then Give Them A 1/4 Turn, Cook For Two More Min. 5. Flip And Cook The Exact Same Way 6. Rest For 7-10 Min., Then Serve
INGREDIENTS
WHOLE BEEF TENDERLOIN
1. Whole Beef Tenderloin (Whole Or Cut In Two) 2. Lawry's Seasoning Salt & Garlic Salt With Parsley 3. Ground Pepper & Sea Salt & Cains Steak & Fajita Seasoning
GPL summer 2018
DIRECTIONS
1. Allow Seasoned Tenderloin To Reach Room Temp Usually 1 Hr. 2. Trim Off Silver Skin 3. Rub With Worcestershire & Season 4. Heat Grill to 500 Degrees 5. Sear All Sides Then Move To Indirect Heat 6. Cook For About 15-20 Min. 7. Remove When Internal Temp Is 135 Degrees For Medium 8. Rest For 10-15 Min., Thinly Slice Against The Grain Picture Perfect: Mike presents the ideal balance of medium rare juiciness, combined with the crispy sear of a grilled beef tenderloin. Photo By: Mike Summers
Make it your own
From the fabled cookbook of Katie Joyce Key, one of GPLs editors, comes two delicious ground beef recipes that are sure to please any crowd. These recipes are easily modified with various add-ins or substitutions making them both versatile and delicious. The Italian Beef Rice skillet is good with fresh tomatoes and bell peppers from the garden while the Beef Stroganoff Casserole is great with fresh mushrooms, and when in season, Morels!
Enjoy
Italian Beef Rice Skillet 1. 2. 3. 4. 5. 6.
INGREDIENTS
1lb Ground Beef 1 Can Sliced Mushrooms 1 Can Italian Style Stewed Tomatoes 1 Cup Uncle Ben's Converted Rice 1 Package Spaghetti Sauce mix 1 Cup of Mozzarella Cheese
DIRECTIONS
1. Brown Meat And Drain 2. Drain Mushrooms 3. Drain Tomatoes And Save Liquid 4. Add Water To make 3 1/4 Cups 5. Add All Ingredients To Meat 6. Bring To Boil 7. Reduce Heat, Cover, And Cook About 25 Min, or Until Rice Is Done 8. Top With Mozzarella Cheese and Melt
Beef Stroganoff Casserole INGREDIENTS
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16 Oz. Package Egg Noodles 1 1/2 lb. Ground Beef or Leftover Roast & Gravy 2 Cans Mushroom Soup 2 Cups Milk 1 Cup Sour Cream 1 Can Sliced Mushrooms 2 T Lemon Juice Salt And Pepper
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Cook Noodles With One Sliced Onion & Drain Place Noodles In Casserole Dish Mix Rest Of Ingredients And Pour Over Noodles Bake 30 Min At 350
DIRECTIONS
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