The trick is to smoke the meat and not make the meat smoke

BISTECA A LA SALSA

  Date: September 06, 2009
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Knowing how much I liked Fred Thompson’s Grillin’ With Gas cookbook, it was only a matter of time before I picked up his earlier work, Barbecue Nation. The biggest trick was trying to find a recipe to do as they all looked so good. My first choice was an excellent one. Steak, hot sausage, red & green bell peppers & onions were braised for this one. The steak, peppers & onions were marinated for 20 minutes then grilled.The hot sausage was sliced and grilled. The grilled peppers and onions plus the leftover marinade went into the pot. After the steak had cooled it was thin sliced and added to the pot together with some tomato sauce. the mix was boiled then simmered for 30 minutes. This dish is Cuban influenced but reminded me very much of an Italian dish from my youth. This recipe was far spicier and every bite was a burst of complimentary flavors. My first choice from Barbecue Nation was a good one and I look forward to many more great meals from this cook book.
Recipe Source:
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Americas Hometown Favorites

Barbecue Nation

Bisteca a la Salsa - Page 62
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Zyliss Mandoline Slicer
  • SR 19" Locking Tongs