Fireman Bobs Quick Savory Steak Rub My Way Recipes

SAVORY STEAK RUB

Steps:

• Combine all ingredients; store in an airtight container. Rub over steaks before grilling or broiling. Will season 4 to 5 steaks.

THE BEST DRY RUB FOR STEAK

Steps:

• Mix: Place all the spices in a small glass jar and shake gently to combine.
• Store: Store for up to 1 year.

FIREMAN BOB'S QUICK SAVORY STEAK RUB MY WAY...

Steps:

• 1. Combine all ingredients together, stir, and place in a sealed jar
• 2. Enjoy!

FIREMAN BOB'S ROAST BEEF WITH A GARLIC CRUST

Steps:

• 1. With a paper towel, wipe the Roast dry and place on wire rack in a deep roasting pan. Heat oil in a skillet, add garlic. Saute 2 minutes, pressing juice from garlic into oil, after, discard garlic. Mix in bread crumbs, parsley, salt, pepper, rosemary, thyme, and red pepper flakes. Combine all together and press mixture onto roast, coating well.
• 2. Roast at 205 degrees F. until meat thermometer registers 140 degrees for rare, ( 18 to 20 minutes per pound ). 160 degrees for medium ( 20 to 22 minutes per pound ). or 170 degrees for well done ( 22 to 24 minutes per pound ).
• 3. Remove Roast from oven. Allow Roast to stand 15 to 20 minutes before carving Garnish with parsley. ENJOY!

FIREMAN BOB'S MARINATED FLANK STEAK MY WAY...

Steps:

• Place meat in a large plastic bag. ( You can use an Oven Bag, as for " Turkey " ) Prepare the marinade by stirring together lemon juice, soy sauce, cumin, fennel seeds, 1 chipotle pepper, 1 tablespoon cilantro, oil, and 3 garlic. Pour over steak in bag, close the bag. Marinate in the refrigerator for 6 hours, turning bag over about every 2 hours.
• Chipotle-Tomatillo Salsa, stir together tomatillos, 1 chipotle pepper, gooseberries, red onion, the lemon zest, 1 tablespoon lemon juice, 1 tablespoon cilantro, 3 cloves garlic, and salt. Cover and refrigerator for 4 hours.
• Drain steak, reserving marinade. Grill steak on the grill directly over hot coals for 6 to 7 minutes per side, or to desired doneness, when You turn steak over baste by brushing with reserved marinade.
• NOTE: *** Once done with basting on the second side during grilling, *** MAKE SURE YOU DISCARD any reserved marinade. *** DO NOT EAT ***
• Serve with the Salsa and a nice Crusty bread ENJOY !!!

FIREMAN BOB'S SCOTTISH STEW MY WAY...

Steps:

• Ask your meat man to cut up beef for stew. ( I use a good Flank Steak, cooking time allows to get tender. ) Roll pieces of stew meat and rib eye in the seasoned flour. Place Floured meat in a hot Skillet with the butter and allow to brown.
• Add the chopped onion, carrots, red pepper flakes, and turnips. Add the Worcestershire sauce, Cook on medium until softened. Place the browned meat into a Large Dutch Oven, add the vegetables and cook till they are softened.
• Dissolve beef bouillon cubes in water. Pour the bouillon/water mixture in with the stew/ stew. Add Mushrooms to Dutch Oven. Season with salt and pepper.
• Slow cook in oven at 295 degrees, and until beef is tender for 2 to 3 hours. Stir every 20 to 30 minutes and keep enough water to keep the gravy to your liking.
• Serve with a Potato Bread. Garnish with srings of rosemary. Enjoy !!!

FIREMAN BOB'S HEARTY BEEF STEW MY WAY....

Steps:

• 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
• 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
• 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
• 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
• 5. Serve hot with a good Crusty Bread... ENJOY

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

FIREMAN BOB'S MEATBALLS PURE AND SIMPLE

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
• Shape into 24 meatballs.
• Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
• Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
• Enro Gay's Version for a Family Gathering with her Gravy...
• Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
• " I did not use your "gravy" as outlined above, but used this instead: "
• Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
• Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
• " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
• " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
• " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!