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Idiomas disponibles
BAKING RECIPES:
HOMEMADE PIZZA & SAUCE:
Sauce:
In a skillet, sauté 1 small finely chopped onions in 1 TBS olive oil for a few minutes, then add 1
(15oz) can of crushed tomatoes, 1 tsp salt, black pepper, 1TBS of basil and oregano.
On medium heat, stir from time to time cooking for 20 minutes.
Pizza Crust:
Use a precooked Mama Mary's pizza crust or buy a dough ball or...
Pour 1 cup water into processor, add 1 pack (2 ½ tsp) yeast – give a quick pulse.
Add 1 cup bread flour (buy best), 1 tsp salt, 1TBS olive oil – give a few quick pulses
Add 1 ½ cup more flour and process to form a ball – adding more flour as needed. The dough
should not be sticky, so adjust the flour used to get a fairly firm , smooth dough.
Remove from processor bowl & place on a floured surface, knead it a few more times by hand.
Place dough in a covered bowl to rise until doubled (plus or minus1 ½ hours)
Remove from bowl, punch down & form two balls that can be rolled out into (2) 12" pizzas. (You
may want to fold over the edges, to give an edge crust/rim to contain sauce and ingredients)
The Pizza:
Spread sauce on Pizza dough
Layer with favorite toppings (cheese, sausage, mushrooms, peppers, onions, anchovies, ect.)
Place Pizza on the stone Smoking Plate. Bake Pizza at 400° F for 35 - 40 minutes. Cover Smokin'
Stone™ with cornmeal to keep Pizza from sticking.
BEEF CUTS
CHUCK
CHUCK EYE ROAST, BONE-
LESS
TOP BLADE STEAK, BONE-
LESS
ARM POT ROAST
SHOULDER POT ROAST,
BONELSS
MOCK TENER ROAST
BLADE ROAST
UNDER BLADE POT ROAST
PORK CUTS
FOOT
OME56720 C.3
RIB
RIB ROAST, LARGE END
RIB ROAST, SMALL END
RIB STEAK, SMALL END
RIB EYE STEAK
RIB EYE ROAST
BACK RIBS
CHUCK
BRISKET
BRISKET
WHOLE BRISKET
SHANK
BRISKET, POINT HALF, CORNED
SHANK CROSS CUT
BRISKET, FLAT HALF
BOSTON-STYLE
BLADE
SOHOULDER
END
PICNIC SHOULDER
SPARE RIBS
™ & © Char-Griller / A&J Mfg.
SHORT LOIN
SIRLOIN
TOP LOIN STEAK
TOP SIRLOIN STEAK
T-BONE STEAK
SIRLOIN STEAK
PORTERHOUSE STEAK
TENDERLOIN ROAST/STEAK
TENERLOIN ROAST/STEAK
BEEF TRI-TIP
The Tri-Tip roast is boneless cut
from the bottom sirloin. It is also
called a "triangle" roast because of
SIRLOIN
it's shape.
SHORT
LOIN
RIB
ROUND
PLATE
FLANK
PLATE
SKIRT STEAK
FLANK
FLANK STEAK
FLANK STEAK ROLLS
444 North Michigan Avenue
CENTER
SIRLOIN
LOIN
LOIN
BELLY
LEG (HAM)
ROUND
ROUND STEAK
TOP ROUND ROAST
TOP ROUND STEAK
BOTTOM ROUND ROAST
TIP ROAST CAP OFF
EYE ROUND ROAST
TIP STEAK
BONELESS RUMP ROAST
National Cattlemen's Beef
Association
FOOT
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