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Makes 8 servings

Total Time 30 minutes


2 pounds ground beef

1 egg

2 cloves minced garlic

2 Tbsp. Worcestershire sauce

1/2 cup bread crumbs

2 tsp. salt

2 tsp. pepper

1/2 tsp. cayenne pepper sauce


Prepare an outdoor grill - high heat. In a large bowl, combine all ingredients.  

Add bread crumbs until the mixture is not mushy and forms patties that hold their shape.

Roll gently into 8 balls, and then flatten gently into patties.

Grill for about 10 to 15 minutes, turning once, until done. Serve on buns browned with clarified butter.




Tips and tricks...add other tastes from your menu to give your hamburger a special kick. Add chili and cheese to make a sloppy and succulent chili cheese burger. Add grilled veggies and a spicy ranch dip to create a sweet and spicy bite to your burger. Add two strips of bacon and crumbled blue cheese to create a bacon and blue delight! The number of different burgers you can serve before the big game is only limited by your imagination and your budget!


Beef Recipes

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Chicago Hot Dog

Chicago is a great food town known around the world for its hot dogs. While the city is also famous for its deep dish pizza and Italian beef sandwiches, the hot dog is one of Chicago's great contributions to the food world. While there are many hot dog options, this recipe for a grilled Chicago Dog tops them all.

​Makes 8 servings

Total Time 30 minutes


8 all-beef hot dogs (butterfly by sliding a knife halfway through the length of the weiner)

8 Tbsp.yellow mustard

8 Tbsp. Sweet green pickle relish

8 Tbsp. chopped onions

8 dill pickle spears

1 tomato - sliced into thin quarters

16 sport peppers

8 steamed poppy-seed hot dog buns

Celery salt


Hot dogs are created to be grilled! You may be tempted to boil, broil, bake, steam, fry, or microwave your hot dogs, but do not fall for the temptation. Hot Dogs are created to be grilled 8 - 10 minutes, or until heated throughout. When done, set aside and begin building the infrastructure for your Chicago Dog.

The Chicago Dog is unique in its requirements for a thoughtful and orderly construction. A chili cheese dog doesn't require much thought as long as the chili and cheese are good enough when combined to create a delicious mess. Spread the yellow mustard on the bottom of the bun first, followed in order by pickle relish, chopped onions, and hot dog. The narrow part of the pickle spear will fit nicely into the open side of the butterflied hot dog. Nestle the tomato wedges and sport pepper in the sides of the hot dog and sprinkle with a dash of celery salt.


Italian Beef Sandwiches

Makes 8 servings

Total Time 12 hours


2 cups red wine

1 tsp. Italian seasoning

1/4 tsp. garlic powder

1/2 tsp. black pepper

4 cups beef stock

2 .6 oz package of Italian dressing seasoning

2 pounds thinly sliced rare roast beef

1 12 oz. jar mild Giardiniera (sweet and mild peppers)

1 12 oz. jar hot Giardiniera (hot peppers)

8 Italian Hoagie style buns

8 small cups for dipping au jus style


Mix wine, garlic powder, black pepper, beef stock, Italian dressing seasoning in a medium pan and bring the sauce to a boil.

Let the sauce cool and add roast beef when cool.

Store sauce and roast beef in a resealable bag and refrigerate overnight.

Reheat roast beef with the marinade sauce in a medium pan before serving. ​Add the roast beef to the buns allowing the drippings from the sauce to wet the bun. Serve additional portions of the sauce in the separate small bowls for dipping or dunking pleasure!

Add hot and mild Giardiniera, or hot and sweet peppers, to the sandwich to taste. Serve wet by dipping the entire sandwich in the gravy. Let the juices run down both arms!


​Slow Cooker Beer Brisket

Makes 12 servings

Total Time 8 hours 30 minutes


3 pound piece of beef brisket

1/2 teaspoon freshly ground pepper

Olive Oil

1/4 cup water

2 onions, sliced

2 parsnips, chopped

1 Tbsp. balsamic vinegar

1 bay leaf

1 bottle of your favorite beer

salt to taste


Rub brisket with olive oil and then salt and pepper. Heat a large heavy based pan over a medium high heat. Coat pan with olive oil and add brisket. Brown brisket on both sides, approx 10 mins.

Remove brisket from the pan. Add 1/4 cup of water to the pan. Add onion and parsnip; saute for 5 minutes.

Place onion mixture, vinegar, bay leaf, and beer into your slow cooker. Place brisket on top of the vegetable mixture. Cover and cook on low for eight hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices.


Tips and tricks...chop up a slice of beef brisket and serve the pieces on a grilled bun with your favorite barbeque sauce! The kids will appreciate your turning an elegant dish for adults into their best meal in memory.

Prepare the brisket the day before the big game and reheat on the grill game day. Grill fruit and veggies to serve with brisket.



Makes Marinade for 5 pounds of meat

Total Time Prepare to marinate overnight


Marinade for meats


Ingredients (adjust amounts for the amount of meat)

1 cup vegetable oil

1/2 cup soy sauce

1/2 cup Worcestershire sauce

1/2 cup lemon juice

3 cloves garlic

pepper to taste

meat tenderizer - optional



Combine ingredients with the meat in a resealable bag. Store overnight (4 to 24 hours) in the refrigerator. Transport in a cool container. Grill on medium heat for approximately 10 minutes or until done.


Tips and tricks...

~Alternate meat and vegetable/fruit to enhance taste and visual appeal

~Cut kabob pieces into similar bite size cubes

~Cook over medium heat

~Maintain space between pieces to ensure thorough cooking

~Turn the kabobs frequently - target 10 minutes (2.5 per side)

~Cut meat on each skewer to check for doneness

~Soak wooden skewers in water for 30 minutes

~Consider using 2 skewers on each row of cooked food




Boilermaker Tailgate Chili

Makes 12 servings

Total Time 2 hours 30 minutes


2 pounds ground beef chuck 1/4 cup chili powder

1 pound bulk Italian sausage 1 Tbsp. Worcestershire sauce

3 15 ounce cans chili beans 1 Tbsp. minced garlic

1 15 ounce spicy chili beans 1 Tbsp. dried oregeno

2 28 ounce cans diced tomato 2 tsp. ground cumin

1 6 oz. can tomato paste 2 tsp. hot pepper sauce

1 large yellow onion, chopped 1 tsp. dried basil

3 stalks celery, chopped 1 tsp. salt

1 green bell pepper, chopped 1 tsp black pepper

1 red bell pepper, chopped 1 tsp. cayenne pepper

2 green chili peppers, chopped 1 tsp. paprika

1 Tbsp. bacon bits 1 tsp. white sugar

4 cubes beef bouillon  1/2 cup beer

1 8 oz. package shredded Cheddar cheese


Heat a large pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in all ingredients except the Cheddar cheese. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste and adjust seasonings if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.


Slow Cooked Brats (beef, pork, or veal - or a blend!)

Makes 8 servings

Total Time 1 hour 30 minutes


12 bratswursts - uncooked

2 tsp. mustard seeds

1 tsp. cumin seeds

6 Tbsp. unsalted butter (3/4 stick)

4 medium white or yellow onions

1​1/2 Tbsp. dark brown sugar

2 12 ounce bottles of brown ale

Salt and pepper to taste

12 large brats buns


Crush the cumin and mustard seeds in a mortar and pestle. If you do not have a mortar and pestle, place the seeds in a plastic bag and crush seeds with a rolling pin or unopened bottle of beer. You may drink the beer and dispose of the bottle once the seeds are crushed!

Melt the butter in a large, wide, pot over medium heat. Place the brats as space allows on the bottom of the pot and brown. Repeat as needed and set the brats aside. Brown the brats, turning occasionally, until all sides are browned.

Reduce the heat to low, add all ingredients, and salt and pepper to taste. Cook, for about 50 minutes, stirring occasionally, until onions are soft and brown. Serve in a toasted bun with onions and mustard.  


Tips and tricks...serve brats on a bed of delicious home made mash potatoes to add an elegant twist and impress your friends!



Makes 4 - 6 servings

Total Time 1 hour 30 minutes


1 pound cubed beef, lamb, or venison (quality matters!)

2 teaspoons Worcestershire sauce

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon onion power

1/2 teaspoon garlic powder


Combine all ingredients in a medium bowl and marinate covered for one hour. Fry in two inches of canola oil for one to two minutes. The outside should be dark and the inside lightly pink. (medium rare. Skewer meat with toothpicks and serve with sides of garlic salt, hot pepper sauce, and saltine crackers.

Loose Meat Sandwiches

Makes 8 servings

Total Time 15 minutes


2 pounds lean hamburger meat 93/7

1 cup finely chopped onions

1 Tbsp. vegetable oil

2 tsp. salt

2 tsp. pepper

8 soft hamburger buns - steamed (wrap in paper towel and heat for 15 seconds in a microwave)



In a large pan over medium-high hear, saute onions in vegetable oil for 5 minutes or until onions become translucent. Add hamburger meat to onions in the pan. Add salt and pepper. Brown the meat, crumbling into small pieces as the meat browns.

Scoop a heaping portion of loose meat onto a steamed bun and serve with sliced dill pickle and mustard.



Tips and tricks...if salt, pepper, and onions seem a little too simple to taste good (but oh they do taste so good!!), then go wild by adding a cup (per pound of meat) of chicken or beef broth during the browning process. Or you can really push the culinary boundaries by adding a teaspoon of Worcestershire sauce per pound of meat during the cooking process. Adding ketchup or cheese may be pushing the envelope! It's your call!


Walking Taco


​ If you are looking for simple, fun, and tasty, have we got a taco for you. Gently crush the chips in a large-sized individual serving bag of your favorite flavored Doritos brand or Fritos chips. Cut the corner off one side in the upper top corner of the bag, and slit open the bag down one side. Hold the bag open from the side not cut and spoon your favorite toppings (e.g. taco meat, chili, lettuce, cheese, jalapenos, guacamole, etc.) stopping when your bag overflows with goodness! Eat with a fork and a smile. Walk around and show off your taco to others. Kids love walking tacos!

Cincinatti Chili




2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 1/2 pounds ground beef chuck
Kosher salt
1 6 -ounce can tomato sauce
1 cup diced tomatoes
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
Freshly ground pepper
12 ounces cooked spaghetti
1 19 -ounce can kidney beans, drained and rinsed
1 pound grated cheddar cheese

Oyster Crackers




Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.

Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.

Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers.


Recipe from Food Network

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