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| Sloppy Ques |
You will need:
1 pound ground beef
½ cup finely chopped sweet yellow onion
¼ cup finely chopped green bell pepper
1 jalapeno, finely minced
1 teaspoon Famous Dave’s Steak & Burger Seasoning
1 tablespoon chili powder
¼ teaspoon cayenne
1 ½ cups Famous Dave’s BBQ sauce
1 teaspoon prepared mustard
4 hamburger buns, split, buttered, toasted
Cook the ground beef in a skillet until it begins to brown; drain. Stir in onion, green pepper, jalapeno, steak & burger seasoning and chili powder. Cook until the ground beef is cooked through and crumbly, stirring constantly. Add cayenne, BBQ sauce and mustard and mix well. Cook until heated through. Spoon onto the buns.
Makes 4 servings
For this and many other award winning Famous Dave’s recipes, look for the Backroads & Sidestreets Cookbook available on line. Proceeds go to support The LifeSkills Center for Leadership.
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| Stuffed Bell Peppers |
You will need:
2 Green or Red Bell Peppers – sliced longwise with seeds and pith removed
1 cup ground Beef or Turkey
1 tablespoon olive oil
½ cup chopped onion
¼ teaspoon garlic salt
1 cup cooked rice
¼ cup of BBQ sauce
Cook ground beef in olive oil until browned. Add onion and garlic salt and cook until onion is transparent. Remove from heat.
Combine meat mixture with cooked rice and BBQ sauce and stuff into pepper.
Place on heavy duty aluminum foil and grill stuffed side up for 45 minutes.
*For a more smoky flavor, grill with Walnut, Hickory or Oak wood pellets.
Makes 4 servings
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| Sweet & Tangy Glazed Meatballs |
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You will need:
1 38 ounce bag of frozen meatballs – thawed
1 20 ounce Famous Dave’s Rich & Sassy
1 12 ounce jar Apricot Preserves
Combine the Rich & Sassy sauce and onion soup mix in a medium sauce pan over medium heat. Stir in Apricot preserves until well blended. Add meatballs and bring to a boil. Turn heat down to low and cover. Cook for 30 minutes, stirring occasionally, until meatballs are hot and coated.
Makes approximately 76 meatballs
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| Easy Grilled Steaks |
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You will need:
4 Steaks 1 ½” thick
1 tablespoon Olive Oil
Famous Dave’s Steak & Burger Seasoning
Brush steak lightly with Olive Oil. Dust steaks with Steak & Burger seasoning and press into beef. Cover and refrigerate for 1 hour. While heating the grill, remove beef and allow too rest for 30 minutes.
Grill steaks, turning once over medium hot coals until desired doneness is achieved. 14-18 minutes for rare; 18-22 minutes for medium; and 24-38 minutes for well done.
Makes 4 servings
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| Teriyaki Steak Strips |
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You will need:
2 pounds Sirloin Boneless Steak
Famous Daves Zesty Teriyaki Marinade
Trim fat from steak and slice length wise into 1/2” strips. Place in glass bowl and cover with marinade sauce, coating all strips. Cover and refrigerate for 2 to 4 hours. Remove and discard marinade.
Thread meat loosely on skewers. Grill over medium hot coals, turning often for 7 to 10 minutes or until desired doneness is achieved.
Remove from skewers and serve.
Makes 6 servings
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| Zesty Teriyaki Flank Steak |
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You will need:
1 Flank Steak
¼ cup Brown Sugar
2 Cloves Garlic, minced to paste
1 teaspoon Black Pepper
1 tablespoon Kosher Salt
Famous Dave’s Zesty Teriyaki Marinade (as needed)
Place flank steak on sheet pan and rub both sides with brown sugar and garlic paste.
Season both sides with black pepper, cover with film and place in refrigerator for 30 minutes.
Prepare grill with temperature at 400 degrees.
Remove flank steak from refrigeration and let rest for 15 minutes.
Season both sides with kosher salt and place on grill and for 10 minutes. Turn steak over and grill for additional 10 minutes.
At this point start basting both sides with Zesty Teriyaki marinate for additional 10 minutes or until flank steak is medium – rare or 120 degrees internal temp.
Remove from grill and let sit for 10 minutes.
Slice across grain in thin slice and serve with additional warm zesty teriyaki marinate.
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| Marinated Grilled Steak w/ grilled Caesar Salad |
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You will need:
Old School Family Steak or Teriyaki Flank Steak - 1 recipe
Romaine Hearts, clean and split in half lengthwise - 6 Each
Olive oil - 3 Tbls
Dressing
Mayonnaise - 1 Tbls
Famous Dave’s Georgia Mustard BBQ Sauce - 1 Tsp
Black Pepper - 1 Tsp
Worcestershire - 1 Tsp
Franks Hot sauce - 1 Tsp
Capers - 1 Tsp
Anchovy Fillets (optional but I wouldn’t leave them out) - 5 Each
Garlic Cloves - 6 Each
Olive Oil - 1 Cup
Famous Dave’s Chicken Marinate - 2 Tbls
Parmesan, shaved - 1 Cup
Croutons, grilled, recipe follows
Combine all ingredients for dressing except olive oil and chicken marinate in blender. Blend smooth. While blender is going, slowly drizzle in olive oil than marinate. If too thick, thin with water. Set aside.
Brush romaine hearts with olive oil and season with salt and pepper.
Grill each side for about 30 seconds. Remove and chop into 1 – 2 inch pieces.
Place on platter, drizzle with dressing. Top with sliced steak, shaved parmesan and croutons.
Grilled Croutons
Baguette Bread, Sliced 1/2” thick - 1 Loaf
Olive Oil - As needed
Famous Dave’s Steak and Burger seasoning - As neeeded
Prepare grill to medium heat.
Brush one side of sliced baguette with olive oil.
Season with famous Dave’s Steak and Burger seasoning.
Place on grill seasoned side down. Grill until crispy and brown.
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| Smoked Dutch Oven Pot Roast |
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You will need:
Chuck Roast - 7 Pounds
Famous Dave’s Beef Marinate - 1 Cup
Famous Dave’s Steak and Burger seasoning - 1 Tsp
Flour - As needed
Olive Oil - 4 Tbls
Garlic, chopped - 1 Tbls
Carrot, chopped 1/2” - 2 Cups
Onion, chopped 1/2” - 2 Each
Tomato Paste - 1/4 Cup
Red Wine - 2 Cups
Balsamic Vinegar - 1/4 Cup
Chicken Stock - 2 Cups
Beef Stock - 2 Cups
Bay Leaf - 1 Each
Thyme, fresh - 3 Sprigs
Place Chuck Roast in Ziploc bag, pour marinate over top. Seal bag and place in refrigerator for 6 hours or overnight.
Prepare smoker to 325 degrees. Remove roast from bag and pat dry with paper towels.
Pre heat Dutch oven on stove w olive oil. Season both sides of roast with Famous Dave’s steak and burger seasoning and dredge each side in flour. Shake off excess flour.
Sear roast in Dutch oven till brown. Flip over and sear other side till brown. Remove from Dutch oven and set aside.
Add carrot and onion and sauté till brown and caramelized. Add garlic and cook for additional 1 minute. Stir in tomato paste and cook for 1 minute. Deglaze pan with red wine and balsamic vinegar. Reduce to about 2 Tbls. Scraping bottom of pan as you go.
Add Roast back to Dutch oven. Add chicken stock, beef stock, bay leaf and thyme. Bring to a boil.
Cover with lid. Place in smoker for 1 hour. Remove lid and smoke for additional 1 hour or until fork tender. Remove from smoker.
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| Old School Family Steak |
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You will need:
Bottom Sirloin Steak or Tri Tip Steak, 1 1/2” thick - 3 Pounds
Famous Dave’s Beef Marinate - 1 Cup
Kosher Salt - 1 Tsp
Black Pepper - 1/2 Tsp
Place steak in Ziploc bag. Pour marinate over and let sit in refrigeration for 1 hour.
Remove steak from bag and pat dry with paper towels. Season both sides with salt and pepper.
Prepare grill to 400 degrees.
When grill has reached temperature, place steak on and grill for 2 - 3 minutes. Turn quarter turn and grill for additional 2- 3 minutes Flip steak.
Repeat step 4 until steak is medium – rare or internal temperature of 120 degrees.
Let rest on board for 10 minutes before slicing. Slice thin across grain.
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| Smoked Top Round for French Dips |
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You will need:
Top Round with Fat Cap 5 - 6 pounds - 1 Each
Famous Dave’s Beef Marinate - 1 Cup
Famous Dave’s Steak and Burger seasoning - 2 Tbls
Crusty French Hard Rolls, toasted on grill - As needed
Au Jus
Beef Stock - 2 Quarts
Soy sauce - 1/4 Cup
Dried Thyme - 1 Tsp
Black Pepper - 1 Tbls
Garlic Powder - 2 Tbls
Kosher Salt - 2 Tsps
Remove fat cap in one piece if possible. Place in Ziploc bag and refrigerate for later use.
Place top round large roasting pan and puncture with knife in multiple spots.
Pour marinate over top. Rub in marinate on all services of top round. Let top round sit at room temperature for 30 – 45 minutes.
While top round is marinating, prepare smoker to 325 – 350 degrees.
After marinated top round has sat for allotted time, season with steak and burger seasoning. Place reserved fat on top of top round. Insert wooded toothpicks into fat than meat to secure fat to top round.
Place marinated and seasoned top round in smoker fat side up. Smoke for 1 to 1 1/2 hours or internal temperature reaches 120 – 125 degrees. Remove from smoker and let stand for 10 – 15 minutes before slicing.
Bring beef stock to boil. Add remaining ingredients and bring back to simmer.
Simmer for 10 minutes. Turn down to low and hold warm for French Dips.
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