What I did was take two beef tenderloins and rubbed some black pepper over both sides (about 1 tsp total).  Then I put the tenderloins into a zip-lock bag and added 1/4 cup of creamy Caesar Salad dressing and then put the bag into the refrigerator for about 30 minutes.

While the tenderloins were in the fridge, I got my vegetables ready.  I took six leaves of Romaine lettuce, a couple of tomatoes and an onion.  I cut the onion and tomatoes into thick slices.  I should have cut the tomatoes even thicker, so I would do about 3/4" slices (I was probably at about 1/2").  Then I brushed both sides of the lettuce, tomatoes, and onions with olive oil (if I had to do again, I would wait until right before the tenderloins were done to brush with olive oil--would prevent the lettuce from getting just a little soggy with the oil).  Finally I sprinkled both sides of each of the veggies with a little salt and pepper.

Now, out the grill!  I seared both sides of the tenderloins and the moved them to the top rack to continue while I grilled the veggies.  I put the tomatoes and onions on first, since the lettuce doesn't take very long.  Cook the veggies on high heat, turning once they get some good grilling done on the bottom side (good char marks).  Cook too long and the tomatoes get mushy, which you don't want!

When the tomatoes and onions are done, pull them off, and put the lettuce on.  Thirty seconds on one side and thirty seconds ont he other is all you need and you are done!

This dish had some very interesting aspects to it.  Not only was it delicious (tenderloins are, by default, delicious), but there was an interesting mixture of tastes and textures between the meat, lettuce, onion, and tomatoes.  Definitely one to try!

Check out the video below to see exactly what I did!  And be sure to leave me a comment to let me know how this grilled dish goes for you.

http://www.youtube.com/watch?v=1TMphRHDgkM

Thanks,

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

I love hamburgers, so I thought I would try a new burger recipe from a book I got for Christmas, Taste of Home Grill It!  This burger has spinach, mushrooms, onion soup mix, shredded mozzarella cheese and hamburger.  You take about 10 oz. of chopped frozen spinach (defrost and squeeze all liquid out), a cup of chopped mushrooms, and a cup of shredded mozzarella cheese and mix it all with 2 pounds of hamburger.

What I was surprised at was how plump and juicy the burgers where. The mushrooms added some body to the burger, but were hardly noticeable in the burger.  The onion soup added a little flavor.    When I cook these again, I think I'll add some more onion soup mix, probably two packages, as there wasn't a ton of flavor.  Some salt and pepper would have probably helped also.

All in all, a pretty tasty, juicy, plump hamburger!  Give it a try and tell me what you think.

If you want more outdoor cooking recipes and tips, make sure to sign up for my email list.

Spinach-Mushroom Burgers is a post from: Outdoor Cooking Magic

Spinach-Mushroom Burgers is a post from: Outdoor Cooking Magic

First, get the steak out of the refrigerator and let it sit on the counter for 30 minutes to bring it to room temperature. Then get your grill nice and hot.

While the grill is heating, brush the steak with a little canola oil and then sprinkle with salt an pepper. I like to use kosher salt (larger salt crystals) and ground pepper (more intense flavor).

After you do that, put the steak to the grill. You won't need to oil the grill, since the steak already has oil on it. Sear it quickly on one side, rotate the steak 45 degrees and grill again to give some nice crossed grill marks. Flip it over and do the same thing on the other side.

For rare, cook until the center is at 125 degrees, for medium rare, until 130-135 degrees, and so forth, until well done is at 160 degrees. Find the temperature that results in a steak that is as done as you like and remember it and you can now always get your steak perfectly done.

An instant read thermometer is ideal for this, because it takes just a few seconds to find out he temperature.

One of the keys to grilling the perfect steak is to cook it until it is done how you like it and no longer!

A final tip: After removing the steak from the grill, let it sit for 10 minutes before serving. This gives all the juices a chance to flow back into the meat, making the steak both juicy and flavorful. Cover the steak with tin foil during this time to keep it warm.

That's all there is to grilling the perfect steak!

Add some nice grilled potatoes and grilled vegetables and you have a delicious meal, hot off the grill.

What to do:

• Sign up for my Outdoor Cooking Magic Tips and Recipes and get a free Grilling Recipes eBook.
• Get yourself a thermometer, so that you can grill the perfect steak!
• Leave me a comment below and let me know what you do to grill the perfect steak!

Grilling the Perfect Steak is a post from: Outdoor Cooking Magic

Grilling the Perfect Steak is a post from: Outdoor Cooking Magic

• Razorback Ribs gives some great information on using a normal charcoal grill as a smoker for smoking ribs.
• Monkey See has a good video on getting ribs ready for smoking
• Some delicious looking smoked ribs
• The Best BBQ Baby Back Ribs
• BBQ Hickory Smoked Ribs
• Ribs That Fall Off the Bone--These really do!
• Smoked Ribs Smackdown -- The ribs and recipe look absolutely delicious

There are some good tips here. I hope they help.

Smoked Ribs is a post from: Outdoor Cooking Magic

Smoked Ribs is a post from: Outdoor Cooking Magic

http://www.youtube.com/watch?v=M0TMm_qKgPA

Barbecuing a Steak is a post from: Outdoor Cooking Magic

Barbecuing a Steak is a post from: Outdoor Cooking Magic

Brown the meat in a dutch oven. Add the onions and saute them.  Add the berries and stock enough to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve.

Sioux Berry Stew is a post from: Outdoor Cooking Magic

Sioux Berry Stew is a post from: Outdoor Cooking Magic

Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak and toss to coat it with the marinade.  Refrigerate 3 or more hours. Spear with veggies on metal skewers. Grill or broil 12-15 minutes, turning frequently.

Sizzlin’ Beef Kabobs is a post from: Outdoor Cooking Magic

Sizzlin’ Beef Kabobs is a post from: Outdoor Cooking Magic

Scrub the potatoes but do not peel them. Cut each in three or four slice, lengthwise. Blend the butter and soup mix and spread on slices. Reassemble the potatoes. Wrap each potato in square of foil, overlapping ends. Bake until tender, turning once. Takes 45 to 60 minutes.

Onion Flavored Foil Potatoes is a post from: Outdoor Cooking Magic

Onion Flavored Foil Potatoes is a post from: Outdoor Cooking Magic

1. Mix 1/2 tsp of salt into 2 tbps water for each lbs of meat you will be using. Add pepper according to your taste. Mix the seasoned water with the meat. This is similar to how seasoned sausage is made. The water helps distribute the seasoning while giving the meat extra moisture. Now crush up 2 ice cubes and gently work the crushed iced cubes into the meat. Make 1/4 lb patties (four of them) and grill.
2. When you grill hamburgers, sear both sides on high heat, then move the burgers to the top rack to complete cooking to the level that you like. Searing the meat helps keep the juices inside.
3. Add finely minced or grated onion to the meat before grilling. The onions will release their juices as you grill, while the onion adds flavor.
4. You can use beef base to make juice burgers.  Add enough beef base with other seasonings that you like to the meat until the meat is really juicy. Then grill. The added moisture will give you really juicy burgers.
5. Add vegetable juice (like V8), or Heinz 57 or Worcestershire sauce to the hamburger meat before you make the patties.
6. Make sure you use fresh meat and that it has a fat content of at least 18%. Ground chuck works great.
7. Use a digital instant read meat thermometer to cook the burgers to the desired temperature (around 140 degrees) but no more.
8. Don't overwork the meat as you make the burgers. Keeping the patties looser will make them not as tough.
9. Some say to flip early and flip often. If you wait to flip until the juices are pooling on top of the burger (as you have probably seen them do), you just end up dumping all those juices into your grill. Flip them early and often and the juices stay in the meat.
10. When making the burger patty, add a pat of butter to the middle of the patty.
11. Poke a hole in the middle of the patty. This will help the burger cook more evenly and you won't be tempted to overcook it. The hole will close as it cooks.
12. Don't mash the burger down with your spatula as it cooks. This just squeezes the juice out. If you use the "poke a hole in the middle trick" they won't be so thin on outside and thick in the middle and you won't be tempted to mash them down.

How about you? What are your tricks for making the juiciest burgers around?


P.S. If you love grilled hamburgers, I would like to suggest that you look at The Great Big Burger Book.  This book has 100 new and classic recipes for mouthwatering burgers!

12 Ways to Make the Juiciest Burgers is a post from: Outdoor Cooking Magic

12 Ways to Make the Juiciest Burgers is a post from: Outdoor Cooking Magic

1. Look for a brisket that has a good fat cap. This is a layer of fat that should be about an 1/2 inch thick and evenly distributed over the top of the of the brisket. The fat cap is important because it helps keep the brisket moist as it smokes. If the fat cap is uneven, it is best to trim it so it is approximately even across the brisket.
2. Look for a brisket that is the right size. The ideal brisket should be about 6-10 lbs in weight. If it is much less, it will dry out more easily. If it is much more, it will take longer to cook and the meat may become tougher and stringier. 8-10 lbs is about right.
3. Look for a brisket that has good marbeling. Make sure that the meat is a deep red color and has fat throughout the meat and not just in one place. This combination of red meat and fat is the marblling. Brisket is a thick cut of meat and the fat that is located throughout the meat helps keep it moist while it cooks.
4. Look for a brisket that is unfrozen. An unfrozen brisket will be much more moist after smoking than one that has been frozen. If it has been frozen, the meat won't be as red and the fat cap won't be as white. Lift the brisket in the middle. If it is as stiff as a board, it has probably been frozen. If it bends down on both sides of your hand, it is probably fresh. In addition, the more it bends, the less amount of connective tissue it has and therefore the moister it will be.

If you can talk to the butcher (and make sure you are talking to the actual butcher, not just the counter help), he should be able to help you find the best brisket for smoking.

Four Things You Absolutely Must Look For To Pick the Best Brisket for Smoking is a post from: Outdoor Cooking Magic

Four Things You Absolutely Must Look For To Pick the Best Brisket for Smoking is a post from: Outdoor Cooking Magic