Spring Creek » Recipes

Beef BBQ Tips

springcreek — Mon, 27 Feb 2012 20:28:37 +0000

For tender, juicy and flavourful beef follow these guidelines:

Select lightly marbled roasts or steaks
Well-trimmed meat eliminates smoking and flare-ups. Slashing fat along the edge will keep steaks from curling.
Season meat before BBQing. If marinade was used, discard it or boil for 5 to 10 minutes before basting onto or serving with cooked meat.
Turn steaks when juices bubble on surface, turning only once or twice.
Use tongs, not a fork, to turn meat – forks pierce meat and release juices.
To prevent burning, apply BBQ sauce during the last 5 to 10 minutes of cooking time.
Do not overcook.
An instant-read thermometer is ideal for checking the doneness of all beef cuts or for steaks, you can cut a small slit in the centre of the meat to visually check doneness. For roasts, a meat thermometer can be inserted before cooking to check the internal temperature of the meat.

For more helpful tips like this one, visit www.beefinfo.org

Marinating Steaks

springcreek — Mon, 27 Feb 2012 20:27:35 +0000

Pierce steak numerous times with fork.
Marinate in 1 cup (250 mL) acidic liquid (citrus juice, wine, etc.) plus seasonings for 12-24 hours in refrigerator OR 20 – 30 minutes, if using packaged quick marinades.
Grill, broil or pan-fry turning only once or twice with tongs. Do not cook past medium.

Thickness	Rare	Medium
½” to ¾” (1-2 cm)	3-5 minutes/side	5-7 minutes/side
1” (2.5 cm)	5-7 minutes/side	7-9 minutes/side

Grill Up a Juicy Steak

springcreek — Mon, 27 Feb 2012 19:09:42 +0000

Season with pepper, etc.
Grill, broil or pan-fry using high heat, turning only once or twice with tongs.
Cook as follows:

Thickness	Rare	Medium	Well
½” to ¾” (1-2cm)	3 – 5 minutes/side	5-7 minutes/side	7-9 minutes/side
1” (2.5 cm)	5-7 minutes/side	7-9 minutes/side	9-11 minutes/side

Cook the Perfect Roast

springcreek — Mon, 27 Feb 2012 18:34:50 +0000

Place roast, fat side up, on rack in roasting pan without lid.
Season to taste
Insert meat thermometer into centre of roast, avoiding fat or bone. Roast at 325 C (160 F) to the desired internal temperature

Doneness	Internal temp.	Roasting time
Rare	(140 F/ 60 C)	20 minutes per lb/500 g
Medium	(160 F/ 70 C)	25 minutes per lb/500 g
Well	(170 F/ 75 C)	30 minutes per lb/500 g

For more great tips like this one, visit www.beefinfo.org

Spring Creek Meatball Salad

springcreek — Sat, 22 Oct 2011 18:41:46 +0000

This simple Spring Creek meatball salad makes a memorable meal in less than 30 minutes. All you need are a few, basic, ingredients your favourite pasta, and our gourmet meatballs. Broil, assemble, and serve.

Ingredients

1 package of Spring Creek Fully Cooked Romano Cheese Meatballs
6 cups chopped or torn romaine lettuce
1 cup diced cheese
1 cup thinly sliced yellow peppers
1 cup cherry tomatoes, cut in half

Pesto Dressing

¼ cup basil pesto
2 tbsp white wine vinegar
1 tbsp olive oil
1 tsp white sugar

Combine all pesto dressing ingredients in a jar with a tight fitting lid & shake well.

Cooking Directions

Pre-heat broiler and cook meatballs according to instructions on box
Prepare salad and add cooked meatballs. Drizzle with dressing.

VARIATION: You can stuff this salad into a pita pocket, great for lunches on the go!