Down, set…. check out these tasty touchdowns! With football season just a few yards away from beginning, we need to think about all the game-time grub! So have a taste of our featured recipes, we know they will score big for your backyard bbq!
Pit Boss Mini Pigs in a Blanket
Beer Braised Barbecue Brisket with Corn Cakes and Grilled Tomatoes
A little salty and a whole lotta sweet … our recipes of the month were found in Hearth & Home. TCP tested and approved, so enjoy!
2 beef tenderloin steaks
Freshly ground black pepper
Coarse sea salt 2 tbsp.
Butter
1/4 large onion
Diced 1 clove garlic pressed
3 tbsp. whisky
1 tsp. Worcestershire sauce
1 tsp. dijon mustard
3/4 cup beef stock
1/4 cup whipping cream
Seasonal vegetables for serving
Mashed, boiled, or baked potatoes for serving
Oil your grids and preheat your grill to low, about 300 to 325°F. Crust your steaks in salt and pepper, nice and thick for a crispy outside. Grill your steaks over indirect heat for about 20 minutes, until an internal temperature of about 140°F. Using the Napoleon Wireless Thermometer for this is helpful, it will allow you to make the sauce while you’re waiting. To make the Diane Sauce, melt the butter in a frying pan and add the onion. Cook the onion for a minute or two, until it’s beginning to get translucent. Add the garlic and continue to cook for another minute. Add the whisky to the garlic and onion, letting it sizzle. Simmer for about a minute or two, to allow the alcohol to evaporate a little before adding the Worcestershire and dijon. Add the beef stock and bring the whole thing to a boil, letting the liquid reduce by nearly half before adding the cream and bringing the sauce back down to simmer and thicken to perfect gravy consistency. When the steaks have reached temperature, remove them to a plate for a minute to rest while you crank your lit burner to high and heat the grill up for searing, about 500°F.
Sear the steaks for about 1 minute per side, or until a crust forms and remove steaks to the plate again to rest. Before serving, add the resting juices to the Diane sauce, then cloak the steaks in the sauce. Serve with your favorite potatoes, such as Crispy Heirloom Potatoes and roasted broccoli.
1 box premium dark chocolate brownie mix 2 eggs, beaten
1/3 cup canola oil
1/3 cup water
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 ½ cups halved walnuts
Fresh mint garnish, optional
In large bowl, blend all ingredients except for halved walnuts. Pour batter into greased large cast iron skillet. Top with walnut halves. Bake for 30 minutes at 325°F in an outdoor oven, or until inserted toothpick comes out clean.
Rob came by our house and looked at what we wanted. We wanted our patio to cover a width of 50 feet between our bedroom and garage. Our garage was not parallel to our house and posed a building problem, but Rob solved that problem and blended our patio with our house and the garage. The crews were very professional and did a fantastic job. They cleaned up after themselves every day, and the backyard was immaculate when they finished. Rob did a fantastic job designing our patio the way we wanted it to be. Texas Custom Patios was the only company that also properly designed the patio for us. We love the results and would only recommend them to anyone else looking to add an outdoor living area to their home. They are a first rate company.
We will get back to soon!
