Those that attended this event hit the mother load of meaty entertainment! President Hjelm was witty and clever and had so much to share in the world of BBQ and meat. We are so grateful for him and his willingness to share. This was no small effort on his part. A HUGE BBQ grill, a big smoker, boxes of tools, spices and organized like you would not believe. All in a big trailer to haul. He arrived at around 4:00 p.m. to set up and begin the process of sharing. See how much he loves us?! I am sure no one went away wondering what was for dinner this summer. The weather..which is always a big deal for me...shined down on us. It was a beautiful evening with a breeze and sunshine...Heavenly Father loves us too! ;o)
The Sisters I was sitting with were witty and cleaver and had many fun and funny comments to share. I had Sister Tammy G and Sister Janine D sitting across from me, both being nurses had an interesting perspective on the handling of meat...I'll let your imaginations deal with that...let me just say laughter was on the menu at our table! Sister Sharleen P said, as we were served up a plate of chuck roast "So tender you can cut it with a tooth pick!" and indeed it was, I was a witness to her fine cutting skills with that tooth pick!
We had two early bird prizes, those that were there by 7:05 were put in the drawing, Sister Auzzie W won the Virgin Margarita Chicken Marinade that she helped demonstrate how to mix. Sister Susan G won a Mexican Flank Steak. She demonstrated with the assistance of President Hjelm, the how to's of a wet rub and then she got to take it home with her...nice prize!
Information and Recipes from President Hjelm
A Taste for Marinades
Marinades have three important functions
Ø To flavor
Ø To Moisturize
Ø To Tenderize
Recommended Refrigerated Marinating Times
Ø Vegetables 30 to 60 minutes
Ø Seafood No more than 1 hour
Ø Poultry About 2 hours
Ø Pork 4 hours
Ø Lamb 4-6 hours
Ø Beef 4-6 hours
Margarita Chicken from the Grill of Rick & Lynda
4- Skinless Chicken Breasts
2- Cups Margarita Mix (Alcohol Free; President assured us you can buy the mix, that the booze is added to the mix ;0) so all is well)
1- tsp Ground Cumin
2- Zested Limes (save naked lime) Zesters can be found in many stores
Combine Margarita Mix, Cumin and Lime Zest
In a gallon ziplock, cover the chicken breasts with marinade, refrigerate for 2-8 hour
v For frozen chicken, pour the marinade over frozen chicken in a 9x13 glass baking dish and tightly cover with plastic wrap. Cover with towel and leave it on the counter for up to 5 hours.
Discard Marinade
Grill * for 3-5 minutes on each side over medium high heat.
Then place chicken in Aluminum foil**on upper rack until done (He explained that the mistake people make is keeping the meat on the lower grilling rack for the full cooking time, this causes the meat to dry out. So now you know what the upper rack is really used for! **He also demonstrated how to make a "boat" out of the aluminum foil it just had the edges turned up about an inch or two)
*Use caution while grilling as the sugar in the mix will burn easily.
Mexican Flank Steak
1 1/2 lbs Flank Steak
Wet Rub
1 tsp Cumin
1 Tbs Paprika
1 Tbs Chili Powder
1 tsp Oregano
1 tsp Minced Garlic
1 Tbs Sugar
1 tsp Sea Salt
1Tbs Lime Juice
2 Tbs Dried Cilantro
1 Tbs Olive Oil
Combine dry ingredients
Whip together dry and wet ingredients
Tenderize the steak by either: Cutting shallow slices in a criss cross pattern or Use a spike type tenderizer (he got his @ Bed Bath and Beyond)
With a little muscle, work the wet rub into both sides of the meat.
Tightly wrap the meat in between two sheets of plastic wrap.
Refrigerate for 6-8 hours.
Preheat oven to 225 degrees. Line a jelly roll pan with aluminum foil. Place a small greased cooking rack on the pan (got his at the $ store). Remove the meat from the plastic wrap, placing the flank steak on the rack, and cook for 35 to 45 minutes or until meat thermometer reads 140 (medium rare). Upon removing the meat from the oven, wrap the meat in aluminum foil for another 10 minutes for the meat to rest before cutting.
Prepare by cutting the flank steak in thin slices at an angle cut across the grain of the meat and serve immediately.
Marinated Flank Steak from the Grill of Rick & Lynda
1 1/2 lbs Flank Steak
1/2-Cup Olive or Vegetable Oil
1/2-Cup Soy Sauce
1/4-Cup Red Wine or Cider Vinegar
2-Tbs Lemon Juice
2-Tbs Worcester Sauce
1-Tbs Dijon Mustard
2-Cloves Minced Garlic
1/2-tsp Pepper
1/2-tsp Sea Salt
1/4-Cup Honey
Whip all ingredients thoroughly together.
Place the meat in a gallon ziploc bag, add marinade and refrigerate for 6-8 hours, turning every hour or so.
Preheat oven to 225 degree. Line a jelly roll pan with aluminum foil. Place a small greased cooking rack on the pan (He got his at the $ store). Remove the meat from zip lock bag and discard the marinade. Place the flank steak on the rack, and cook for 45 minutes or until a meat thermometer reads 140 (medium rare) Upon removing the meat from the oven, wrap the meat in aluminum foil for another 10 minutes to rest.
Prepare by cutting the flank steak in thin slices at an angle cut across the grain of the meat and serve immediately.
Bar-B-Q Pork Ribs from the Grill of Rick & Lynda
6-7 lbs Country Style Boneless Pork Ribs
2- Beef Bullion Cubes
1- Cup Ketchup
1/4- C Brown Sugar
1- Tbs Worcestershire Sauce
2- Tbs Medium Taco Sauce
1- Cup Hot Water
1/4- Cup Cider Vinegar
1- tsp Salt
1- tsp Celery Seed
Cut excess fat from pork ribs & cut into 3" to 4" pieces. Place bouillon cubes and pork ribs in a large pot and immerse completely with water. Boil for 45 minutes (adding hot water as necessary)
In a large mixing bowl, combine the remaining ingredients and simmer for 30 minutes. Do NOT Boil.
Drain the water and allow ribs & sauce to cool slightly. Fill gallon zip lock bags with a single layer of ribs. Divide sauce equally among bags and refrigerate, turning occasionally. (This process can be done 1-24 hours before grilling)
To cook: The boiling process has already cooked the ribs. The marinating process allows the sauce to be absorbed by the cooked ribs. The grilling process is for heating and cooking the flavor of the sauce into the meat. Place ribs on grill. The sugar in the sauce will make the ribs burn easily so turn often. After initial grilling, place ribs on upper rack to continue heating. Liberally brush on your favorite barbecue sauce while grilling for additional flavor. (Place foil on upper rack before cooking to make cleanup from barbecue sauce easier)
Chuck Roast Injected Meat
4-6 lbs Chuck Roast
Robust Rib Eye Marinade (Found at H&L Produce on the corner of Orchard and 72nd St)
Chicago Steak Spice (Found at the $ Store)
4 Cubes of Bouillon blended with water as directed by the bouillon package you use
![]()
Use a meat injector to put the Robust Rib Eye Marinade into the meat, realize some will flow out of the holes, as you are injecting massage the meat to get it into the meat. After you have injected into several areas of the meat, (you can purchase an injector at Bed Bath and Beyond or I bought mine at Target I think, mine is more like the one to the right they are cheaper) rub the Chicago Steak Spice all over, rubbing deep into the flesh. Cover with plastic wrap refrigerate overnight. In the morning put in Crock pot with freshly cut up onion, beef bouillon water up to about half way up the roast, on high for one hour then reduce to low for 7 to 8 hours, you can also add whatever you would like to cook with the roast, potatoes, carrots, green beans...etc...*TIP: don't inject into the fatty area as it will clog up your injector
Burgers
Basic concept was as the other instructions, sear your meat on both sides and cook for remaining time up on higher rack so as to not dry out meat.
Thank You Haiden W for remembering you had your camera and Jill B for your mad photo skills!
