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Recipe Baking: Steak Outdoor cooking Directory
Recipe Baking: BARBEQUE SAUCE FOR RIBS, STEAK, AND CHICKEN
4 to 5 lbs. ribs, steak or chicken
3 c. water
1 c. red wine vinegar
1 1/2 c. soy sauce
1 c. brown sugar
3 tbsp. garlic, chopped
6 green onions, chopped
3 tbsp. sesame oil
2 to 3 tbsp. minced fresh ginger
1 to 2 tbsp. honey
2 tsp. Tabasco sauce
Combine all the ingredients in a large bowl. Stir well. Arrange ribs,
steak or chicken in a shallow glass or ceramic pan. Do not use a m
metallic pan. Pour the marinade over the meat. Cover and refrigerate 24
to 48 hours. Lift the meat from the marinade and place on hot grill. Use
marinade to baste the meat while it is cooking.
Return to Steak Outdoor cooking or return to Steak main directory
Recipe Baking: Steak - Outdoor cooking Directory
OUTDOOR COOKING STEAK SUPPER IN FOIL.
1 1/2 lb. chuck steak, 1 inch
thick
1 (10 1/2 oz.) can condensed cream of
mushroom soup
1 (about 1 1/2 oz.) env. onion soup
mix
3 med. carrots, quartered
2 stalks celery, cut into 2-inch piece
3 med. potatoes, pared and quartered
2 tbsp. water
Heat oven to 450 degrees. Place 24 x 18-inch piece of heavy-duty
aluminum foil in baking pan; place meat on foil. Stir together mushroom
soup and onion soup mix (dry); spread on meat. Top meat with vegetables;
sprinkle water on vegetables. Fold foil over and seal securely. Cook 1
1/2 hours or until tender.
