Your BTSC Chef

In my experience the butt roast takes a lot more time than 4 hours, but that depends on your grill, the size and overall thickness of the meat, and what type of wood you are pumping into the grill.

I spent most of my grad school years in NC and miss the pulled pork a lot. Bullocks BBQ in Durham. Good stuff.

PREP

Slice beef into ~1/2-2/3 lb steaks

Stab the hell out of each one with fork or steak knife.

Put no more than 4 steaks in a ziploc baggie. (use as many baggies as needed)

Dump enough BBQ sauce (your choice of flavor. I prefer honey roasted garlic) to almost cover meat.

~1/2-2/3 cup teriaki sauce (I never measure exactly, I just pour and eyeball). I prefer honey pineapple teriaki.

A splash or two of Worchestershire sauce.

A bit more than a splash of Franks Red Hot sauce.

A generous dollop of honey.

For you drinkers out there, about a shot and 1/2 of cheap whiskey. (Only for flavor, the alcohol gets cooked out)

Let sit (marinate) for at least 6 hours. In the fridge, of course. (do all of this for EACH BAGGIE)

COOKING

(pan fried) Heat pan on high.

Dump contents of baggies into an appropriate sized glass dish/bowl (any dish/bowl will do, just not metal).

Throw appropriate amount (number) of steaks into pan.

Turn heat down to 3 or 4 if you have numbered dials. If not, turn dials down to right between half and quarter heat.

Flip every 5-7 minutes. (this is very important for an evenly cooked and flavored steak)

After first flip, apply a liberal coating of the sauce from catch dish. (repeat this process after every flip)

After a couple of flips, apply some Lawry’s Seasoned Salt (or Johnny Salt, whichever).

The next flip, apply Garlic Pepper salt. (if you want to cut down on the sodium, use Garlic Powder, and Black Pepper at this step instead of Garlic Pepper salt)

The next flip you may apply just a tiny bit of Italian Seasoning. (you can skip this step if you want. Italian Seasoning is very potent, and if you get too much, it will overpower everything else. I, myself, have given up using Italian Seasoning for exactly that reason)

Keep flipping every 5-7 minutes. Cook to taste.

Bonus. The drip-off (left over glaze/drizzle) will caramelize, and make a tasty topping on the finished product.

grilling

Basically, exactly the same as pan fried, except you won’t have the drip-off to top the steaks with.

This is my own personal recipe. From trial and error, I have found this to produce the most flavorful steaks I have ever eaten. Every flavor is distinct, and you can still taste the meat.

Enjoy!

It’s DELICIOUS!!

for making me hungry and pretty much guaranteeing that i wreck my cholesterol levels tonight. i’ll send you the medical bills.

rub all over pork, and work it in well

Do with it what you will…

Do with it what you will

TWSS

that sounds delicious. Too bad I can’t cook :(

2 table spoons of peanut butter
1 tablespoon of grape jelly
2 slices of whole wheat bread

Bam…?

Rice
Colby jack cheese
Chicken
Broccoli
Mushrooms
All wrapped in a tortilla
BAM!!!

2 all beef patties
special sauce
lettuce
cheese
pickles
onions
on a sesame seed bun!

Place noodles in boiling water for 3 minutes. Drain and add spice pack. stir and eat! I did this for years! It was the best alternative when I was in Saudi Arabia.

Cooking is what I do best, right after making beer and playing disc golf.

Your recipe for the sauce (glaze) is good- only thing I do different is adding chipotle (both space and the tobacco chipotle sauce) as well as maple syrup. (real stuff, never buy that aunt Jemima crap)

Other day, made pork tenderloin with an apple cider, dijon, apple cider vinegar, garlic, ginger, little Worcestershire, maple marinade. One thing I love about pork products is that even the factory farms’ pork is usually OK to eat: they are not allowed to use steroids or antibiotics in hogs- worst thing they eat is GMO corn, but you can’t avoid everything.

If I had to do it all over again, I’d have gone to NECI or some other culinary school instead of graphic design, advertising, and information systems. zzzzzzzzzzzzzzzzz