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|Neil’s Special Angus Steak|
Nothing says summer like meat cooked on the BBQ! Make Price Chopper your headquarters for tasty Certified Angus beef and summertime savings!
Thinking about summer and getting outside and grilling has often gotten me through many northeast winters. Especially this past winter which seemed as if it would never quit!
I’ve already started planning for my big BBQ for 4th of July. It’s something I always look forward to doing because I’m totally in love with my gas grill and cooking outdoors!
I’m also picky about my meat and want only the best quality beef to serve my guests. For this I trust the experts at #PriceChopperBBQ. I know I can get advice on selection and how to cook a particular cut from any of their butchers. When they say, “We Know Meat,” it’s an absolute fact and their meat is the main reason I’ve been a “Chopper Shopper” for close to 30 years.
With the help of one of Price Chopper’s service butchers, I chose a top round London broil for the party’s main event.
|Price Chopper’s self-service meat counter (left), Service butcher (center), Neil’s Special Sauce Kiosk (right)|
|Certified Angus Top Round London Broil & Neil’s Special Sauces|
|Grilled to perfection with seasoned mushrooms|
|Certified Angus Beef is tender and juicy|
- 1 – 3lb Certified Angus Top Round London Broil (2-inches thick)
- 1/4 cup teryaki sauce
- 1/4 cup Central Market Classics Neil’s Favorite Steak & Meat Marinade
- 2 tbs Central Market Classics Neil’s Favorite Steak Sauce
- 2 large cloves garlic, crushed
- 1 tbs brown sugar
- 2 tbs dry white wine or sherry
Mix marinade ingredients and place in a large zipper-seal freezer or storage bag.
I used a commercial meat tenderizing tool to make holes across the steak so the marinade would infuse for better flavor, but it’s not absolutely necessary. If you don’t have one of these, an ice pick, or similar tool, may be used.
Place meat in the bag, seal and turn several times to distribute marinade.
Place in the refrigerator and marinate at least 8 hours–overnight is perfect.
Remove from refrigerator and let meat stand for about 30 minutes so the “chill” is off the meat. FYI, meat *should* be close to room temperature before cooking–no worries as bacteria will be killed by cooking heat.
Meanwhile, pre-heat grill to medium-high heat. Lightly oil grill surface. Remove meat from marinade and discard marinade.
Place meat on grill. For rare (as shown) grill one side 8 minutes (approximately–for accuracy, use an insta-read meat thermometer). Turn and grill for an additional 8 minutes, or until desired level of doneness is achieved (again, rely on a good meat thermometer). Remove from grill, tent with aluminum foil and let stand 10-15 minutes so juices redistribute–this is IMPORTANT).
FYI–the cross-hatch grill marks are achieved by giving the meat a quarter turn half way through the cooking time for each side.
Grilled Mushrooms–place mushrooms in a large bowl and drizzle with olive oil to coat (about 2 tbs for 8 oz of mushrooms) . Season with salt, pepper and garlic powder to taste. Grill over medium-high heat using a grill basket.
While shopping, I noticed a new variety of Hillshire Farm’s sausage–American Craft.
|Hillshire Farm’s America Craft Smoked Sausage|
|Smoky Bourbon Sausage Kabobs|
|Betty Crocker Supreme Chocolate Chunk Brownie Mix|
Raspberry Swirl Cheesecake Brownies
- 1 box (18 oz) Betty Crocker Supreme Chocolate Chunk Brownie Mix (and necessary ingredients listed on box)
- 2 pkgs (8 oz each) cream cheese, at room temperature
- 2 eggs
- 1 tsp almond extract (or vanilla if you prefer)
- 1/4 cup sugar
- 1/2 cup raspberry preserves
Preheat oven to 350 degrees F. Spray or grease the bottom of a 11 x 7-inch oblong baking pan.
Prepare mix as directed on box. Spread in prepared pan and set aside.
In a separate bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add the extract. Spread cheese mixture over brownie mixture.
Place preserves in a microwave-safe bowl. Microwave on high for 20 seconds, stir–the preserves should start to look like sauce–this is the consistency you want. Drop preserves over top of cheesecake mixture. Using a knife, cut through the batters lightly to produce a marbled effect–be careful NOT to mix the 3 layers. It’s marbling we’re after here, not a mixture!
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean and cheesecake is set.
Remove and cool completely on a rack. May be eaten at room temp, but I prefer the taste and texture if they are well chilled.
Makes about 12 bars, depending on how you cut.
|Raspberry Swirl Cheesecake Brownies|
And last but not least, here’s some collages of the recipes on this page for your Pinterest pinning pleasure!
|Neil’s Special Angus Steak|
|Betty Crocker Supreme Brownie Mix|
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Sarah Bouvier says
Oh my goodness, I am drooling! Everything you made looks delicious!! #client