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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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| Braised Brisket with Texas Pit |
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You will need:
5 - 6 pounds - Beef Brisket, Lean flat only
1 cup - Famous Dave’s Beef Marinate
2 tablespoons - Famous Dave’s Steak and Burger seasoning
2 each - Onions, peeled and cut into strips
6 cloves - Garlic, whole cloves
2 cups - Red wine
2 cups - Beef stock
1 bottle - Famous Dave’s Texas Pit
1.Place brisket in a Ziploc bag. Pour Famous Dave’s Beef Marinate over top. Seal and refrigerate overnight.
2.Pull brisket from bag and wipe off any excess marinate. Discard bag and marinate.
3.Season both sides of brisket with Famous Dave’s Steak and Burger seasoning.
4.Pre – heat oven to 300 degrees. Heat heavy bottom roasting pan on medium heat with 3 tbls of olive oil. Add brisket and brown both sides until a crust forms. Remove brisket and set aside.
5.Add onions and garlic to pan and brown, stirring frequently.
6.Add red wine and scrape bottom of pan to reduce any yummy bits. Reduce wine by half.
7.Add brisket back into pan placing over onions and garlic. Pour in beef stock and bring to a boil. Cover pan with lid or foil. Place in oven and roast for 2 hours.
8.Remove brisket from oven, and skim off any fat that has formed on top. Stir in Famous Dave’s Texas Pit and recover and place back into oven for additional 45 minutes to 1 hour or until fork tender.
9.Remove brisket from pan and slice across grain into ¼” slices. Spoon sauce over and serve.
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| Chili Con Carne - Diablo |
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You will need:
3 pounds - Beef Stew Meat
Famous Dave’s Steak and Burger seasoning
1 each - Onion, julienne
3 cloves - Garlic, chopped
1/4 cup - Ancho Chili Powder (Or Standard Chili Powder)
(This can be found in most Grocery stores in Hispanic aisle)
1 tablespoon - Cumin, powder
2 teaspoons - Oregano
1/4 teaspoon - Dill Weed
2 each - Chipotle, chopped or Fresh jalapeno, minced
12 ounces - Beer, dark
1 - 46 oz can - V8 juice
1 cup - Famous Dave’s Bloody Mary Mix
To taste - Salt and Pepper
1. Add peanut oil to stockpot and heat till smoking. Season stew meat with Famous Dave’s steak and burger seasoning. Add to pot and brown until a crust forms on meat. Remove meat from pot and set aside.
2.Add onion and garlic and sauté on medium heat till onions are translucent. Return meat to pot.
3.Add Chili powder, cumin, oregano, dill weed and chipotle. Cook for 1 minute. Add beer and reduce till almost dry.
4.Add V8 juice and Famous Dave’s Bloody Mary mix. Reduce heat medium – low and simmer for 1 – 11/2 hours or until meat is tender. Adjust taste with salt and pepper.
5.I like to top with Queso fresco, sour cream, chopped onion and slice of Avocado.
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| Famous Holiday Prime Rib |
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You will need:
12 - 14 pound - Prime Rib, Bone in, fat cap on Ask your butcher for a 109 oven ready
1/4 cup - Famous Dave’s Rib Rub
1/4 cup - Famous Dave’s Steak and Burger seasoning
Au Jus
4 cups - Beef stock
1/4 cup - Soy Sauce
1 tablespoon - Garlic Powder
2 teaspoons - Black Pepper
1/2 teaspoon - Dried Thyme leaves
1/2 teaspoon - Famous Dave’s Steak and Burger seasoning
1.Preheat oven to 350 degrees. Place Prime Rib in roasting pan. Rub Famous Dave’s seasonings all over Prime rib. Make sure you get both sides and the ends.
2.Place prime rib into oven and roast for 2 – 2 ½ hours or until internal temperature of 125 degrees. Pull from oven and let rest for 15 minutes before slicing.
3.For Au Jus: Bring Beef stock and soy to a boil on stove top. Add remaining ingredients. Lower to a simmer and simmer for 15 minutes. Adjust seasoning with salt and/or pepper.
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| Bacon Wrapped Beef Fillets with Apricot Bourbon Sauce |
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You will need:
4 each - Beef Fillets, 6oz
1 cup - Famous Dave’s Beef marinate
4 slices - Bacon, Nueske’s
1 tablespoon - Kosher Salt
1 tablespoon - Black Pepper, fresh ground
1 each - Shallots, minced
1/2 cup - Bourbon
1 cup - Beef Stock
3 tablespoons - Famous Dave’s Apricot Bourbon Sauce
1.Place beef fillets in Ziploc bag. Pour Famous Dave’s beef marinate over the top. Seal and shake to cover all the meat. Refrigerate and let marinate for 2 – 3 hours.
2.Remove beef from bags and remove any excess marinate. Discard marinate and bag. Wrap each fillet with one slice of bacon, secure with toothpicks. Evenly distribute salt and pepper on both sides of fillet.
3.Heat large skillet on medium heat on stove top. Add 1 Tbls. of Olive Oil.
4.Sauté fillets 2- 3 minutes per side. Remove from pan and set aside on plate to rest.
5.Discard fat from skillet. Add 1 tbls olive oil. Add shallots and sauté for 1 minute.
6.Add Bourbon and reduce by half. Add Beef stock and reduce liquid by half.
7.Whisk in Famous Dave’s apricot bourbon sauce and simmer until nice sauce consistency.
8.Pour sauce over fillets and serve.
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