Merle ellis' "the butcher" "devil bones"

Merle Ellis Recipe
American Beef

Ingredients:
1/3 cup soy sauce
1 or 2 cloves garlic, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoon brown sugar
2 pounds beef flank or bottom round into thin strips

Directions:
Combine soy sauce, garlic, salt pepper and sugar. Pour over beef strips and let stand for 15 to 20 minutes.
You can let it marinate longer, 2 or 3 hours in your refrigerator. Drain amnd arrange in a single layer on a rack set in a shallow baking pan. Dry- do not bake- in a 150 degree oven for 6 to 8 hours.If the oven is too hot, leave the door slightly ajar, propped open with a wooden spoon. Drying time will vary depending upon the humidity and the fat content of the meat.

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 Cowtown BBQ Sauce

Recipe By : Merle Ellis, S.A. Express News
Serving Size : 4 Preparation Time :1:45
Categories : Condiments Favorite
Grill Sauces

Amount Measure Ingredient -- Preparation Method

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1 1/4  pints         ketchup
1 1/2  cups          sugar
  1/4  cup           apple cider vinegar
2      tablespoons   molasses
1      tablespoon    Dijon mustard
2      teaspoons     worcestershire sauce
1      teaspoon      liquid smoke flavoring
1 1/2  teaspoons     salt
1      teaspoon      black pepper
  1/4  teaspoon      onion powder
1      teaspoon      garlic powder
1      splash        whiskey

Combine all ingredients except whiskey and simmer 1 hour, stirring often.
Add splash of whiskey (or brandy) and cook 30 min. more.

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                           British Bangers

Recipe By : Merle Ellis
Serving Size : 0 Preparation Time :0:00
Categories : Sausages

Amount Measure Ingredient -- Preparation Method

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2      lb            pork, butt -- fresh
2      tsp           salt
2      cups          breadcrumbs -- fresh
1      tsp           pepper, white -- ground
  1/4  tsp           mace -- ground
  1/4  tsp           coriander -- GROUnd
  1/3  tsp           nutmeg -- ground
2      ea            egg yolks -- beaten
                     casings, hog, narrow

1) Cut the fresh pork into approximately 1 inch cubes. Chill for 1
hour. Pass through the coarse plate of the meat grinder.
2) Add remaining ingredients and grind a second time through the fine
(1/4 inch) plate. Stuff into casings and twist into 4 inch lengths.
Makes 20 to 24 lengths.
VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh
breadcrumbs, use 2 cups boiled rice and add 1/4 teaspoon ground red
pepper and 1/4 teaspoon ground ginger to the spice mixture.
Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the
pork. Omit the mace and coriander and use 1/4 teaspoon each of dried
thyme and marjoram instead. Add 1 teaspoon dried sage.

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Recipe via Meal-Master (tm) v8.01

   Title: Rock Cornish Game Hens - Roasted

Categories: Poultry, Ceideburg 2
Yield: 4 servings

   2    Rock Cornish game hens
        Savory Kasha Stuffing for
        -Poultry
 1/2    Lemon
        Salt and pepper
   4    Strips bacon
 3/4 c  Red wine

Rub birds inside and out with lemon and sprinkle well with salt and
freshly ground pepper. Preheat oven to 450F. Fill cavities with
stuffing. Close opening with skewers and lace with string
crisscrossed around them, also tying legs. Place birds, breast side
up, on rack in open roasting pan and cover breasts with bacon. Cool
for 15 minutes. Reduce heat to 325F and add red wine. Roast for 35
to 40 minutes, basting occasionally and adding more wine if needed.

Serve with asparagus in lemon butter and a Burgundy wine.

Makes 4 servings.

From "Cutting-up in the Kitchen", Merle Ellis. Chronicle Books, San
Francisco, 1975.

Jeff Stehney Competition Barbecue Tips
Jeff Stehney and his wife Joy have led one of the most successful
competition barbecue teams, The Slaughterhouse Five, in recent years. The
team won the Kansas City Barbecue Society's Team of the Year Award in 1993.
Merle Ellis interviewed him and provided the following tips techniques and
recipes in his newspaper column, Cooking Around the Country:
1) Stehney's group uses a competition model Oklahoma Joe smoker with a
smoking chamber 30 inches in diameter and 9 feet long which permits him to
cook at temperature ranges of 180 to 400 F. all at the same time. Comparing
his smoker to most barbecue grills is somewhat like comparing a race car to a
Model T but the results can be duplicated on equipment which permits cooking
with indirect heat and smoke and temperature control.
2) Although it sounds obvious, taste is the most important consideration
when barbecue is judged. The most heavily smoked food doesn't win; the food
that tastes the best wins. For that reason, Shehney uses charcoal as a heat
source and adds small logs or chunks of wood for smoke flavor. Oversmoked
food is the enemy of a lot of backyard and nonwinning competition cooks.
3) You can use any combination of available hardwood with the following
guidelines:
a) Unlimited combinations of oak, pecan, apple, cherry, alder and maple.
b) Limited use of hickory or mesquite. Both are quite strong and if too
much of either is used a heavy, bitter flavor may result.
4) The cooking times Stehney uses allow the meat to absorb good smoke
flavor and develop a nice smoke ring. The extended cooking times on some
cuts like brisket and pork butt allow for natural flavors to develop without
a need to wrap in foil. By using charcoal as a low heat source with limited
wood smoke for flavor, the meat is allowed to tenderize naturally and not
oversmoke. Stehney says it is impossible to smoke a brisket for 12 to 15
hours with wood only and not ruin it with too much smoke.

Smoke-Cooking Temperatures and Times

Meat Weight Temp. Time Int. Temp.

Brisket 9-12 lbs. 220 14-18 hrs. N/A
Pork butt 5-7 lbs. 220 10-12 hrs. N/A
Pork loin 4-6 lbs. 250 3-5 hrs. 155
Whole hog 75-90 lbs. 250 18-22 hrs. 165 (ham)
Pork spareribs 2 1/2 to 3 1/2 375 2-3 hrs. N/A
Pork loin ribs 2-1 1/2 lbs 375 2-2 1/2 hrs. N/A
Turkey, whole 9-12 lbs. 200 10-12 hrs. 165 (thigh)
Chicken, whole 2 1/2-3 1/2 lbs. 325 3-4 hrs. 165 (thigh)

Recipes

• Exported from MasterCook *

Jeff Stehney's All-Purpose BBQ Baste

Recipe By : Jeff Stehney
Serving Size : 10 Preparation Time :0:00
Categories : Bbq Smoked

Amount Measure Ingredient -- Preparation Method

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2 cups apple juice
1/2 cup Worcestershire sauce
1/4 cup vegetable oil
1/4 cup soy sauce

Mix and apply to meats during BBQ process. Stehney doesn't like vinegar
bastes for beef. Apple juice is a good accompaniment to brisket, chicken and
pork.

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• Exported from MasterCook *

Jeff Stehney's Cowtown Barbecue Sauce

Recipe By : Jeff Stehney
Serving Size : 10 Preparation Time :1:30
Categories : Bbq Smoked

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups ketchup
1 1/2 cups sugar
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon liquid smoke
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
= Jack Daniel's whisky (splash)

Combine all ingredients except whiskey and simmer for 1 hour, stirring often.
Add splash of Jack Daniel's and cook 30 minutes more. Serve with cooked
BBQ.

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NOTES : This sauce may be sweet for some tastes. If so, reduce the amount of
sugar. This sauce was the winner of a Jack Daniels sponsored BBQ contest.

• Exported from MasterCook *

Jeff Stehney's Pork Rub

Recipe By : Jeff Stehney
Serving Size : 10 Preparation Time :0:00
Categories : Bbq Smoked
Pork

Amount Measure Ingredient -- Preparation Method

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2 tablespoons salt
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon MSG
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne

Mix and apply to large pork cuts such as butts before barbecuing. .

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• Exported from MasterCook *

Jeff Stehney's Slaughterhouse Rib Rub

Recipe By : Jeff Stehney
Serving Size : 10 Preparation Time :0:00
Categories : Bbq Smoked
Pork

Amount Measure Ingredient -- Preparation Method

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4 tablespoons lemon pepper
2 tablespoons salt
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon MSG
1 tablespoon pepper

Mix together. Rub on ribs before barbecuing. Jeff Stehney likes this rub on
ribs; feels lack of sugar permits cooking ribs over medium-high heat without
burning.

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• Exported from MasterCook *

Jeff Stehney's Slaughterhouse Rub

Recipe By : Jeff Stehney
Serving Size : 10 Preparation Time :0:00
Categories : Bbq Smoked

Amount Measure Ingredient -- Preparation Method

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6 tablespoons sugar
4 tablespoons salt
3 tablespoons MSG
3 tablespoons chili powder
2 tablespoons paprika
2 tablespoons lemon pepper
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons pepper
1 tablespoon cayenne

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Mix together and store in air tight jar.

Merle's Barbecued Beef Brisket with all the Fixin's Recipe

Merle Ellis, known through his syndicated newspaper columns and by television fans as "The Butcher", is an old friend of ours, and this is a simple, finger-lickin' recipe for barbecued brisket. Merle is certainly well qualified on this subject; he has been awarded a Ph.B. (doctorate in barbecue) from the Kansas City Barbecue Society! His best-selling book, "Cutting Up in the Kitchen", has sold almost 1 million copies, and this recipe is taken from his most recent opus, "The Great American Meat Book" (New York: Knopf, 1996). As Merle describes this brisket, "it's good, and it's hot!" Feel free to mix and match the 'fixin's', adding or substituting your own favorites as you wish.

RECIPE INGREDIENTS

For Brisket:

1 (10-ounce) bottle Worcestershire sauce

1/4 cup Tabasco sauce

1/2 cup butter

1 tablespoon freshly ground black pepper

2 teaspoons dried red pepper flakes

1 tablespoon salt

2 cups cider vinegar

5 pounds beef brisket, choice grade

For Salsa:

10 strips bacon, cooked and diced

3 cups fresh corn kernels (from 4 ears of corn)

About 1/3 cup of water

2 tablespoons cider vinegar

1 red jalapeno chile, thinly sliced, with seeds

2 tablespoons olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

For Rice:

1 tablespoon butter

1/2 onion, finely diced

3 ounces nopales (cactus pads) diced, about 2/3 cup

1 cup long-grain white rice, rinsed and drained

1/4 cup bottled diced pimentos, drained

1/4 cup seedless raisins

1/2 tablespoon ground cinnamon

1 cup pineapple juice

2 cups water

RECIPE METHOD

TO PREPARE BRISKET: Place the Worcestershire sauce, Tabasco sauce, butter, black pepper, red pepper, salt and vinegar in a saucepan and bring to a boil. Turn down the heat and simmer for 10 minutes, stirring occasionally. Line a large roasting pan with foil and place the meat in it. Pour the sauce over the meat and fold the foil over to cover. Marinate in the refrigerator for 4 hours; remove from the refrigerator and bring to room temperature.

TO PREPARE SALSA: Place the bacon in a mixing bowl. Put the corn in a large saute pan, add about 1/3 cup of water, and cook for 3 minutes over medium-high heat until the corn is tender and the liquid has evaporated. Transfer the corn to the bowl with the bacon. Add the vinegar, jalapeno, olive oil, salt and pepper, and mix well. Keep refrigerated.

TO COOK BRISKET: Preheat the oven to 325 degrees F. Transfer the roasting pan to the oven and bake for 4 or 5 hours, or until very tender. For the last hour of cooking, fold the foil down to allow the meat to brown and soak up as much of the sauce as possible. Serve with the extra sauce on the side.

TO PREPARE RICE: Melt butter in a sauté pan and add the onion. Saute over medium heat for 5 minutes. Add the cactus, and saute for 5 minutes longer. Add the rice, pimentos, raisins, cinnamon, pineapple juice, and water, and bring to a boil. Continue to boil until the water has evaporated to the level of the rice; them reduce the heat to a simmer, cover the pan, and cook for about 15 minutes, stirring occasionally so that the rice does not stick to the bottom of the pan. When the water has evaporated but the rice is still moist, turn off the heat. Let the rice stand for 5 minutes, and then fluff with a fork.

TO SERVE: Serve the carved brisket family-style, with 'all the fixin's': in addition to the corn and bacon salsa and rice, serve you favorite beans, greens, corn bread, etc.

WINE SUGGESTION: West Coast Pinot Noir works well with the barbecue flavors, as does a Cabernet Sauvignon from California.

HELPFUL TIPS: The colorful rice is given a sweetness by the cinnamon and fruit juice but contains no sugar. The raisins and cactus provide an interesting texture. Sliced cactus is often available in produce sections of supermarkets, especially in Latin neighborhoods, and whole cactus pads are usually sold in Latin markets. If using the latter, peel the cactus using thick leather gloves to make sure the spines don't get you! If you can't find cactus, or if you prefer, substitute 2 diced carrots and 1 diced stick of celery, add with the onion, and cook together for 10 minutes.

Recipe reprinted by permission of Harper Collins. All rights reserved.

Nutrition Facts

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Serves 6 to 8
Facts per Serving

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Calories: 936 Fat: 51g Carbohydrates: 51g

Cholesterol: 221mg Sodium: 1769mg Protein: 68g

Fiber: 3g % Cal. from Fat: 49% % Cal. from Carbs: 22%

Merle Ellis
March 8, 1997

Merle Ellis, "The Nation's Best Known Butcher"

Merle Ellis is considered one of the country's top authorities on meat selection and preparation. He is nationally known to the public through his own television series Cookin' USA on the Nashville Network, as well as through his syndicated newspaper column, "Cooking Around the Country".

He started writing about meat in 1973 for the San Francisco Chronicle with a weekly column titled "The Butcher." His book Cutting Up in the Kitchen published in 1975, Chronicle Books, has sold over 500,000 copies.

To get a copy of Cutting Up in the Kitchen write to Merle Ellis directly at:

Merle Ellis
PO Box 907
Tiburon, CA 94920

The books are $9.95 ea plus $2.00 for shipping

The book is out of print so act fast to get your copy

Merle Ellis' "the butcher" "Devil Bones"

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Here's the technique developed by Merle Ellis, a nationally known ... with individual steaks, so buy a whole rib-eye or loin strip Prime or Choice.

DRY AGING BEEF
March 29, 2005
Show #339

Those of us who love their steak, sometimes feel we live in a parallel universe. On this side of the cosmic beef divide are those of us who buy US Choice at the local market and are happy to take it home and cook it up. Then there are the great hotels and restaurants who have highly restricted access to that Rolls Royce of beefsteak: highly marbled Dry Aged Prime. But according to Jerry, it's very easy to dry your own. Here's the technique developed by Merle Ellis, a nationally known butcher. the process retains tenderness, although it causes a 15-20 water loss. The resulting flavor is very intense.

This doesn't work with individual steaks, so buy a whole rib-eye or loin strip Prime or Choice. Purchase one with a thick layer of fat. Do not trim: it helps deter spoilage.

Wash thoroughly, then pat dry...very dry. Wrap immediately in a plain white cotton kitchen towel. Place in the lowest part of your refrigerator.

Keep the meat in the fridge for up to 14 days, replacing the towel every day. (There is a technique for washing the towels.)

After 10-14 days you can cut individual steaks off the end. Keep going until 21 days. Cut up the rest into steaks, and freeze.

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Roast Prime Rib Beef American .

Merle Ellis Beef American

Ingredients:
4-6 pound rib roast, figure 3/4-1 pound per serving
salt/pepper

Directions:
Because prime rib has so much flavor simple is best. Put your roast fat side up in a large roasting pan. Set your oven to 325 degrees. Salt and pepper your roast and cook for 34-38 minutes per pound for medium doneness. If you choose a larger roast (6-8 lbs.) figure 27-30 minutes per pound. Be sure you cook the roast uncovered. Let the roast stand for 15 minutes before carving, it will be much easier. Serve with gravy made from the pan drippings and a traditional addition is yorkshire pudding.

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Roasted Game Hen Recipe
Merle Ellis Submitted By: Sandy Thomas

Ingredients:
2 Rock Cornish Game Hens
1/2 Lemon
salt and pepper
4 strips bacon
3/4 cup red wine

Directions:
Rub birds inside and out with lemon and sprinkle with salt and pepper. Preheat oven to 450F. Place birds, breast side up, in roasting pan and cover breasts with bacon. Cook for 15 minutes. Reduce heat to 325 and add red wine. Roast for 35 to 40 minutes, basting occasionally and adding more wine if needed

DEVILED BEEF BONES

6 lb. short ribs of beef

1 tbsp. instant meat tenderizer

2 qt. water

2 tsp. salt

1 bay leaf

1 tsp. pepper

2 lg. onions, quartered

Moisten beef ribs with water; sprinkle with tenderizer. Pierce meat all over with sharp tined fork. Place ribs in large pot with water, onions, salt, bay leaf, and pepper. Bring to boil. Reduce heat, cover and simmer about 45 minutes.

DEVIL'S SAUCE:

1 c. tomato catsup

1/2 c. horseradish

1 tbsp. Worcestershire

1/2 c. mustard

2 crushed garlic cloves

1 tsp. hot pepper sauce

Mix all together. Remove ribs. Drain well. Place in shallow foil lined baking pan, brush well with sauce. Roast for 30 minutes at 425 degrees brushing with sauce every 5 minutes. Serves 6.

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