OTTOMANELLI BROS.
MEAT MARKET
NOW HAS TWO CULINARY CHEFS, MARK & JEFF, FOR YOUR ASSISTANCE.
IS IT DONE ALREADY?
COOKING A PERFECT STEAK IS EASY. PICK UP A MEAT THERMOMETER.
*Get an accurate reading from your insatnt-read thermometer: Always push it into the thickest part of the meat for 15-20 seconds near the end of suggested grilling time.
INTERNAL TEMPERATURE (FOR BEEF ONLY)
130 degrees - Very Rare- Red cool center. CHECK TO SEE IF IT'S STILL KICKING.
140 degrees Rare- Red center. STILL NOT DONE ENOUGH FOR MOST FOLKS
145-150 degrees Med. Rare- Red/pink center. NOW YOUR TALKIN'
155-160 degrees Med. Done- Pink center. TEMPERATURE OF CHOICE FOR MOST CARNIVORES.
165 degrees Med. Well Done- Light gray center. THERE MIGHT BE A LITTLE TASTE LEFT
170-180 degrees Well Done- Gray hot center. CHARRED ALMOST BEYOND RECOGNITION.
NOTE: Meat keeps cooking after you take it off the grill, so remove when it's 5 degrees below desired temperature. Let stand a few minutes before carving and serving.
AS FOR WHITE MEAT, THERE'S ONLY ONE WAY TO GRILL IT: WELL DONE.
COOK PORK TO 155 degrees AND CHICKEN AND TURKEY TO 170 degrees.
BBQ RECIPES
Daddy-O Burgers
HERB BUTTER
4 tablespoons unsalted butter at room temperature
1 tablespoon minced fresh basil or orgegano
Salt and freshly groung pepper to taste
3 pounds of Otto's fresh sirloin ground
6 slices Fontina cheese
6 spilt buns or other rolls
1. To make the herb butter: Place the ingredients in a blender or food processor and pulse until smooth. Transfer the mixture to a piece of plastic wrap. Roll into a log using the plastic wrap. Freeze until firm.
2. Prepare a fire in a charcoal grill
3. Divide the beef into 6 equal balls. Slice butter log into 6 slices. Bury 1 slice of butter in the center of each meatball. Flatten each ball into a patty about 1 inch thick
4. When the coals are medium hot, place the burgers on the grill and cook for 5 minutes on one side. Flip the burgers over and cover each with a slice of cheese. Cook for 3 to 4 minutes, or until the cheese melts and the meat is medium rare. Cook a few minutes longer for medium or well-done burgers.
5. While the cheese is melting, place the buns, cut side down, on the grill to lightly toast them. Place the burgers between the toasted buns and serve.
Serves 6
Western Wings
5lbs. chicken wings
Large resealable plastic bag
1 12-ounce jar apricot prederves
1 cup soy sauce
2 cloves, ginger, minced
or 1 tsp. ginger powder
1.Thoroughly clean and rinse chicken. Pat dry. Cut wings at joint into 2 pieces and place in bag. Combine remaining ingredients in a medium bowl. Pour over chicken and refrigerate at least 3 hours or overnight.
2. Preheat grill to medium heat. remove wings from bag and discard marinade. Grill for 25 minutes, turning once, until skin is crisp and juices run clear.
8 servings
Slab-O-Fun BBQ Meatloaf
5 slices firm white bread, crusts removed
2 large eggs
3 tablespoons heavy cream
1 1/4 pounds of Otto's fresh sirloin ground
12 ounces Otto'd fresh ground pork
4 drops Tabasco sauce
3 tablespoons grated fresh horseradish or water packed horseradish
3 tablespoons minced onion
Salt and freshly ground black pepper
3/4 cup chilli sauce, plus more for serving
1. Place the bread in a blender of food processor and grind to fine crumbs.
2. Transfer the crumbs to a large bowl. beat in the eggs and cream, mixing well. Add the ground sirloin, pork, Tabasco sauce, horseradish, onion, salt, and pepper.
3. Shape the mixture into a smooth, rounded losf and place on a rack on a shallow baking pan.
4. Prepare a fire in a charcoal grill
5. When the coals are medium hot, push them on to one side of the grill. Place the pan with the meat loaf in the middle of the cooking rack. Cover the grill with the lid, open all vents, and cook for 1 hour, adding additional coals halfway through.
6. Remove the lid, pour the chili sauce over the meat loaf to evenly cover, and replace the lid.
Cook for 20 minutes more.
7. Serve with extra chili sauce on the side.
Serves 6
She-Devil Dogs
1 pound dry navy beans, soaked overnight in cold water
6 bacon slices, cut into small pieces
1 cup finely chopped onions
3 tablespoons sugar
2 tablespoons dry mustard
3/4 teaspoon cayenne pepper
1 1/2 cups dark molasses
3 tablespoons cider vinegar
2 cups tomato juice
1 cup water
6 Otto's hot Italian sausages, cut into 1 -inch lengths
Salt to taste
1. Drain the soaked beans and place them in a large pot. Add fresh water to cover, cover the pot, and bring to a boil over high heat. Reduce the heat and simmer until the beans are tender, about 1 hour. Drain and set aside.
2. Preheat the oven to 250 degrees F.
3. Place the beans in a 3 -quart casserole dish. Stir, in the bacon, onions, sugar, mustard, cayenne, molasses, vinegar, tomato juice, and water.
4. Bake the beans for 4 hours, checking occasionally and adding water if necessary.
5. Add the sausage and cook another40 minutes, or untill the sauce is thick, the beans are tender but firm, and the sausage is thoroughly cooked. Season with salt.
Serves 6 to 8
Cracklin' Sugar-Charred Cowboy Steak
Sugar-and-Spice Rub
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
2 1/2 tablespoons sugar
One 2- to 3- pound Otto's Sirloin steak, about 1 inch thick
1. Combine the sugar-and-spice rub ingredients in a small bowl.
2. Rub one side of the steak with half of the rub mixture. Let it sit at room temperature for 1 hour.
3. While the steak is sitting, prepare a fire in a charcoal grill.
4. Spread the remaining rub on the other side of the steak and let it sit at room temperature for at least 30 minutes.
5. When the coals are medium hot, grill the steak for 4 minutes on each side for rare, 5 for medium rare.
6. Let the meat sit for 5 minutes before slicing.
Serves 6 to 8
Roadhouse Ribs
3 to 5 pounds Otto's baby back ribs
2 teaspoons salt
1 teaspoon black pepper
1 cup hoisin sauce
1 cup grape jelly
2 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 teaspoon garlic powder
1 teaspoon Tabasco sauce
Juice from 1 lime
Sprinkle ribs with salt and pepper: set aside. Preheat grill for indirect cooking over medium heat. Place ribs on grill over drip pan. Cover and cook until tender, about 1 hour.
Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil over medium-low heat; reduce heat and simmer 5 minutes. When ribs are tender, move them on direct heat and continue to grill, uncovered, Baste with sauce and turn until crisp on both sides, about 5 minutes. Cut ribs into sections. Serve with remaining sauce.
Makes 4 servings
