The Difference Between Grilling and BBQ

Kevin C.Grilling and Barbecue are sometimes thought of the same cooking method by most. Unless you are a pro on the patio or in the backyard, you may not know the difference. Have no worries, I am here to help a little with that and assist you with choosing the right meat for the right application. Continue reading “The Difference Between Grilling and BBQ”

Weekly Ad Recipe – Blue Cheesesteak

Weekly Ad Recipe - Blue Cheesesteak www.cobornsblog.com

I love Blue Cheese and it’s even better when it’s on a nice juicy steak! The tangy flavor of Blue Cheese pairs so well with any kind of steak. When you get home late from work, or are in a hurry, this is a great recipe to throw together last minute. It’s one of those 30 minute meals. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Blue Cheesesteak
Serves: 6
 
Ingredients
  • 4 Oz. Blue Cheese Crumbles
  • 1 T. Mayonnaise
  • 1 tsp. Worcestershire Sauce
  • 2 Cloves Garlic, minced
  • 1½ Lbs. Boneless Beef Top Sirloin Steak
Instructions
  1. Heat gas or charcoal grill.
  2. In small bowl, mix cheese, mayonnaise, Worcestershire sauce and garlic until blended; set aside.
  3. Place steak on grill.
  4. Cover grill; cook over medium-high heat 15 to 20 minutes, turning once, until internal temperature of steak reaches at least 145 degrees.
  5. Remove steak from grill.
  6. Spoon cheese mixture over steak; let stand 1 to 2 minutes or until cheese is slightly melted.
Notes
Suggested Wine Pairing Cline Ancient Vine Zinfandel

 

Weekly Ad Recipe – Grilled Top Sirloin Steak

Grilled Top Sirloin Steak Recipe - www.cobornsblog.com

This recipe serves more than just me and my husband but if you are a fan of leftover steaks which my husband is this recipe will be perfect for you.  All you have to do is cover and refrigerate the remaining steak overnight and it is great for a breakfast of steak and eggs. Enjoy…we did both days!
– Jayne, Coborn’s Meat and Seafood Merchandiser

Grilled Top Sirloin Steak
Serves: 6
 
Ingredients
  • 2 Lb. Beef Top Sirloin Steak, 1 inch thick
  • 1 T. Diced Thyme Leaves
  • 2 T. Sweet Paprika
  • 3 Cloves Garlic, minced
  • ¼ tsp. Ground Red Pepper
Instructions
  1. Combine thyme, paprika, garlic and red pepper.
  2. Press evenly onto beef steaks.
  3. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill.
  4. Grill until internal temperature reaches at least 145°F.
  5. Before serving, carve steaks into slices; season with salt and pepper, if desired.
Notes
Suggested Wine Pairing: 14 Hands Cabernet Sauvignon