Drunken Sirloin Recipes

DRUNKEN SIRLOIN

Steps:

• 1. Place steak in large (3 inch deep) baking dish 2. Add onion, garlic, bay leaves, rosemary, peppercorns, salt, cayenne. olive oil, beer, whiskey and beef broth. 3. Marinade covered in refrigerator 24 hours 4. Remove from marinade. Strain and retain the marinade 5. Cook steak on grill. 6. While steak is cooking, melt butter in large skillet. 7. Add flour and blend until smooth 8. Add marinade. Simmer until sauce thickens, stirring constantly over low heat. 9. Cut steak diagonally and cover with sauce and sour cream if desired.

DRUNK'N STEAK

Steps:

• Choose your favorite cut of meat. In my family we use chuck because it is very inexpensive and badly NEEDS tenderizing.
• Take a small-tipped paring knife and puncture the meat on both sides several times. Doing this helps get flavor into the meat, not just on the surface.
• Place the meat in a glass pan. (I've never seen it, but I have heard that acidic liquids can do damage to your metal cookware.)
• In another bowl, mix one part rum (We use Captain Morgan's Spiced Rum, though the Coconut one is really good too.) to two parts cola (don't use Pepsi because it is too sweet).
• Pour the mixture over your meat (make sure that the meat is covered by the liquid). Cover and let sit for at least two hours in the refrigerator. Make sure to turn the meat at least once.
• We usually have some grilled vegetables with this as well. Choose your favorite summer vegetables and place on a sheet of buttered aluminum foil, leave half of the foil sheet empty so it can be used to created a packet. On top of the vegetables place one tablespoon of margarine or butter, and one cube of ice. Sprinkle garlic salt, onion powder, and rotiserrie chicken seasoning over the vegetables. Fold uncovered part of foil over the vegetables to form a packet and seal.
• Get your grill nice and hot and place vegetable packets on. Pull the meat from the refrigerator. Take meat out of the marinade and place on a plate. Rub a small amount of freshly ground pepper and salt into the meat.
• Put meat on the grill...mix yourself a rum and coke and use a little of it to keep the flames off of the meat.
• Cooking time depends on your grill. The steaks can also be done in the kitchen but are so much more fun out in the yard.
• Enjoy one of my families favorites and have a great summer.
• Happy eating.

DRUNKEN BBQ SAUCE

Steps:

• 1. mix all ingredients, in order. the worcestershire sauce, garlic, and amount honey can be adjusted for taste (honey is to cut)
• 2. your finished product should be flavorful, without being overly sweet

DRUNK & DIRTY TENDERLOIN

Steps:

• Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
• Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
• Turn the meat occasionally if needed to saturate the surface with the marinade.
• Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
• Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
• Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
• Let the tenderloin sit for 30 minutes.
• Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
• If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
• Bring this mop mixture to a boil over high heat and boil for several minutes.
• Keep the mop warm over low heat.
• In a heavy skillet, sear the meat quickly on all sides over high heat.
• Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
• The meat is ready when the internal temperature reachs 140-145 degrees F.
• Be careful not to overcook since tenderloin is best rare to medium-rare.
• Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
• Slice the tenderloin and serve topped by spoonfuls of the sauce.