|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 31 for smoked beef round tip
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Place beans in ... Drain beans. Place beef in large bowl. ... into stew. Cook smoked kielbasa sausage in ... Ladle into bowls. Mix all ingredients in bowl.
Remove all fat. ... stir twice. Lay beef strips in marinate ... observed. Let cool completely and store in airtight container. Makes about 1 pound dried jerky.
Combine seasonings and brush onto both sides of meat. Place toothpicks through top of slices of meat and hang from racks of oven. Place in preheated ...
In a Dutch oven, cook until crisp. Drain bacon and set aside. Reserve drippings in Dutch oven. Cut steak into squares and roll in flour and fry in ...
Place whole tenderloin ... minutes. Add ground round, chili sauce, ... marjoram, thyme, Hickory Smoked salt, bouillon cubes, ... flour, simmer for 20 minutes.
First Day: Mix in large bowl and put in refrigerator. Second Day: Mix by hand and put back in refrigerator. Third Day: Mix by hand and put back in ...
Mix together well and cover to refrigerate. Knead well once a day, for 3 days and return to refrigerator. On the 4th day mix again and shape into ...
Combine all together and refrigerate for 3 days, mix once each day. On the 4th day, shape into 4 rolls and bake at 150 degrees for 8 hours. ...
Mix salts and liquid smoke. Layer meat ... rack in oven with aluminum foil on bottom rack for 4 hours at 150 degrees. Turn meat over for 5 additional hours.
Mix all ingredients except roast. Brown roast on both sides. Pour sauce mixture over roast and cook in oven at 300 to 325 degrees until done. I use ...
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