Tired of turkey!?!? There is no better time than the present for a good steak. So once again Gary fired up the mesquite and cooked us a mouth-watering steak with all the trimmings – beans cooked over the fire and grilled peppers.
Last time Gary didn’t want to share his recipe – you quickly let us know that that ole’ dog was not going to hunt. So this time I am getting the recipe up front.
Mesquite burns hotter so use mesquite for your fire if you can. Let the wood burn down to coals with a red-white glow. It is the mesquite coals that hold the heat – the smoke releases the flavor.
The ranch favorite is the Texas Cowboy Reunion Sirloin recipe from “Barbecue Biscuits & BeansChuck Wagon Cooking” Cookbook by Bill Cauble and Cliff Teinert.
4 pounds sirloin steaks, 1 inch thick
6 lemons, juiced
Garlic powder to taste
Coarsely ground black pepper to taste
Salt to taste
As you can see – there is a lot of “tasting”. Two hours before grilling, coat both sides of the steaks with lemon juice and seasonings. One hour before grilling, build the mesquite fire and burn down the coals. Grill about 4 minutes on each side or to your desired preference.