This is an awesome BBQ sauce, without the 'smoke' flavour, and is excellent in the crock pot.

Please Note
• Because it's got an abundance of sugar it can burn on the BBQ.
• For best results you should add it towards the end of cooking.

Ingredients
• 1 ½ cups Ketchup
• 1 cup Red wine vinegar
• ¼ cup Worcestershire sauce
• ¼ cup Soy sauce
• 1 cup Packed brown sugar
• 2 tablespoons Dry mustard
• 2 tablespoons Chilli powder
• 1 teaspoon Ground ginger
• 2 cloves Minced garlic
• 2 tablespoons Vegetable oil
• 3 slices Lemon

Method
In a saucepan over medium heat — Stir until it comes to a simmer and leave for at least 5 minutes.

Now all you have to do is enjoy!

This sauce is really good in the slow cooker.

Ingredients
• 1 ½ lbs of ground King Cattle Company beef
• Sea salt
• Celery salt
• Mrs Dash (a herb seasoning salt)
• 1 Tbsp of butter
• Brown mushrooms
• ½ cup Chopped onion
• ½ cup Chopped celery
• 1 can Tomato soup or diced tomatoes
• 1 can Deep brown beans (the kind in tomato sauce)

Method
• Cook the meat in a pan with sea salt, celery salt and Mrs Dash (a herb seasoning salt).
• Once the meat is cooked, add one can of tomato soup or diced tomato of your choice and one can of deep brown beans (the kind in tomato sauce).
• Brown mushrooms with 1 tbsp of butter and, add ½ cup chopped onion and, ½ cup chopped celery.
• Add the mushroom mixture to the meat, with 2 tsps of Chili powder and paprika to taste.
• Cook in a slow cooker or in an oven-proof pan baking on low heat for 2 to 5 hours.

So easy, so nutritious and just delicious!!!!

Beef Wellington is worth the time and preparation!

Using the best King Cattle Company SUPER BEEF, this recipe is healthy and delicious.

This recipe is beef tenderloin coated with pâté, (often pâté de foie gras) then wrapped in puff pastry and baked. "Wellington" is sometimes used to describe other dishes where meat is baked in a puff pastry; the most common being Sausage Wellington and Salmon Wellington.

A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions (as with filet mignon) prior to wrapping and baking.

Use whatever you think is easiest.

I think baking it whole is the easiest.

Choose what you want your presentation to look like for your guests. Both are delicious!

Ingredients
• 3 ½ pound fillet of beef – Tied with thin sheets of larding fat at room temperature
• ¾ pound Mushrooms, chopped finely
• 2 ½ tablespoons unsalted Butter (no substitutes)
• ½ pound pâté de foie gras (available at specialty foods shops) at room temperature
• Thawed frozen puff pastry plus additional for garnish if you wish
• 1 large Egg white, beaten
• An egg wash made by beating 1 large egg yolk with 1 teaspoon of water
• ½ cup Dry to Medium Dry Wine
• 2 teaspoons Arrowroot dissolved in 1 teaspoon cold water
• ½ cup Beef broth
• 2 tablespoons finely chopped Black truffles (available at specialty food shops) for that special touch if you wish

Method
• In a roasting pan, cook the beef in the oven at 400°F for 25 to 30 minutes, or
Until your meat thermometer reaches 120°F.
• Let the fillet cool and throw out the larding fat and the strings.
• Skim the fat from the pan juices and keep the pan juices.
• In a heavy skillet cook the mushrooms in the butter over low heat, stir until all the liquid they give off is evaporated and the mixture is dry.
• Season the mushrooms with salt and pepper, and let them cool completely.
• Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras.
• On a floured surface enclose the fillet completely with the pastry.
• Brush the edges of the dough with some of the egg white to seal them
Fold ends of the dough over the beef and seal them with the remaining egg white.
• Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with the egg wash.
• Roll out the extra dough and cut the shapes with decorative cutters.
• Arrange the cut-outs on the fillet decoratively, and brush them with the remaining egg wash.
• Chill the fillet for at least 1 hour, up to 2 hours.
• Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reducing the heat to 350°F.
• Bake the beef Wellington for 5 to 10 minutes more, or until the meat thermometer registers 130°F.
• You will have tender delicious medium-rare meat and the pastry is cooked through.
• Let the fillet stand for 15 minutes In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by about ¼.
• Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste.
• Cook the sauce over moderate heat, stirring.
• Be careful not to let it boil.
• Cook for 5 minutes, or until it is thickened.
• Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a warmed platter, and garnish it.

Serving
To Serve, cut the beef Wellington fillet in ¾ inch thick slices, and serve with the sauce.

Enjoy!

The great flavours of lime and ginger.

Ingredients
• 1 cup pineapple juice (250ml)
• 1 Tbsp Lime zest (15ml)
• ¼ cup lime juice (60ml)
• 1 Small onion, finely chopped
• ¼ tsp ground Ginger (1ml) or
• 1 tsp finely chopped Ginger root (5ml)
• ¼ tsp Hot pepper sauce (1ml)

Method
• Mix all ingredients.
• Marinade meats from 4 hours to overnight.

A tangy sauce for tender meats and burgers.

Ingredients
• ½ Cup organic orange juice (125 ml)
• ⅓ cup Ketchup (75ml)
• ¼ cup Lemon Juice (60 ml)
• ¼ cup liquid honey (60ml)
• 2 tsp dry mustard (10 ml)
• 1 tsp Worcestershire sauce (5 ml)
• 1 tsp orange zest (5 ml)
• ½ tsp Paprika (2 ml)
• ¼ tsp garlic powder (1 ml) or
• 1 clove minced garlic
• Salt and pepper to taste

Method
• Bring all ingredients together in a small sauce pan.
• Mix ingredients well while bringing sauce to a boil.
• Reduce heat to low and simmer until reduced to ¾ cup (175 ml)

Note
• Never stir a simmering pot!
• The heat should be low enough to prevent burning!

Great for finishing Kabobs and Steaks

Ingredients
• 1 Tbsp Beef bouillon powder (15ml)
• 1 Tbsp minced onion flakes (15ml)
• ⅔ cup Apricot Jam (150ml)
• ½ cup water (125ml)
• ½ tsp ground Ginger (2ml)

Method
• Combine ingredients in small sauce pan.
• Bring to a boil
• Reduce heat.
• Simmer uncovered for 5 minutes

Makes 1 cup (250ml)

Ingredients
• 2 lbs Lean ground beef
• 1 Egg, beaten
• ¾ cup Dry bread crumbs
• 3 Tbsp Milk (45ml)
• 2 Tbsp Worcestershire (45ml)
• ⅛ tsp Cayenne pepper (0.5 ml)
• 2 cloves Garlic, minced

Method
• Preheat grill for high heat.
• In a large bowl, mix all the ingredients together using your hands.
• Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate.
• Grill patties for 5 minutes per side – or until well done.

Serving Suggestions
• Melt cheese on the patties while they are still cooking.
• Don’t forget your favorite BBQ sauce – See Recipes.
• Warm buns on the grill.
• Assemble your hamburger customized to your liking.

Serve and Enjoy!

Flavours are mild and sweet.

Ingredients
• 1 ½ cups Corn or cane syrup (375ml)
• 1 tsp Maple flavouring (5ml)
• ¼ cup Apple cider vinegar (60ml)
• 3 Tbsp Chili sauce (50ml)
• 1 small Onion finely chopped
• 1 tsp Worcestershire sauce (5ml)
• ½ tsp dry mustard (2ml)
• Salt and pepper to taste

Method
• Pour over slow roasted SUPER BEEF Short Ribs for the last 45 minutes of cooking.
• Toss meat to coat!!

No matter what cut steak you use, this simple, easy Beef Steak Marinade will make that steak melt in your mouth and be great with any meal!

Whether you get out the BBQ, or prefer to fry your steak in a pan, you will love this recipe.

Preparation
• Place beef on a cookie sheet or any large pan with a lip.
• Sprinkle both sides liberally with sea salt.
• Marinate the meat for 6 to 24 hours.
• The longer you marinade the beefsteak the better the flavor!

Note:
• When cooking, the less you turn it, the better. It will keep more of its juices.

Ingredients
• 3 Tbsp Red wine vinegar or Balsamic Vinegar
• 4 Tbsp Worcestershire or Bragg sauce
• 3 Cloves of crushed/minced garlic
• 2 Tbsp Steak spice (Montreal is nice)
• 2 oz olive oil

Method
• Mix together and pour over steak.

3 ½ lbs SUPERBEEF Brisket

BBQ Sauce
• ½ cup Ketchup (375ml)
• ½ cup Brown sugar – packed (125ml)
• ½ cup water (125ml)
• ¼ cup finely chopped Spanish onion (75ml)
• 3 Tbsp Apple Cider Vinegar (45ml)
• 3 Tbsp Worcestershire (45ml)
• ¼ tsp crushed Chili (1 ml)
• 1 tsp Garlic Powder (5 ml)
• ½ tsp ground Pepper (3 ml)

Brisket Dry Rub
• 1 Tbsp Paprika (15ml)
• 1 Tbsp Chili Powder (15ml)
• 1 Tbsp Cumin (15ml)
• 1 Tbsp Brown Sugar (15ml)
• 3 Tbsp Apple cider vinegar (45 ml)
• 1 Tbsp Sea Salt (15ml)
• 2 tsp Garlic powder (10ml)
• ¼ tsp crushed Chili (1ml)
• ½ tsp ground Pepper (3ml)

Method
• Rub SUPERBEEF Brisket with Olive oil or Coconut Oil
• Then rub well all over with rub
• Cover and refrigerate for 8 – 24 hours
• Prepare the BBQ sauce
• Place BBQ Sauce in Slow Cooker
• Place SUPERBEEF in sauce and coat
• Cook on low for 8 – 10 hours
• Remove from Slow Cooker
• Slice thin or shred and return to sauce

Serve and Enjoy!

Ingredients
• 1 cup Chilli sauce (250ml)
• 1 x 7½ oz tomato sauce (213ml)
• 2 cloves minced Garlic
• 1 Tbsp Brown sugar, packed (15ml)
• 1 tsp hot pepper sauce (5ml)
• 2 Tbsp Italian Dressing (60ml)
• 2 Tbsp Dijon mustard (60ml)
• 1 Tbsp Lemon Juice (15ml)
• 1 tsp crushed chilli peppers or coarse ground pickling spice (5ml)

Method
• Bring all ingredients to a boil stirring often.
• Reduce heat to low and simmer.

Note:
• Never stir a simmering pot!
• The heat should be low enough to prevent burning!

Ingredients
• ¼ cup Soy sauce (60ml)
• 2 Tbsp water (30ml)
• 2 Tbsp liquid honey (30ml)
• 2 cloves minced Garlic
• ⅛ tsp ground Ginger (0.5ml)

Method
• Combine ingredients in small sauce pan, bring to a boil.
• Reduce heat.
• Simmer uncovered for 5 minutes.
• Makes ½ cup (125ml)

Marinade meat for 4 hours to overnight.

Quick and easy like authentic should be!

Ingredients
• ¼ cup Soy sauce (60ml)
• 2 Tbsp Cooking sherry (30ml)
• 1 Tbsp Raw sugar (15ml)
• 2 cloves minced garlic
• ½ tsp freshly grated Ginger root—Substitute with ⅛ tsp ground ginger (0.5ml)
• ¼ tsp Pepper

Method
• Combine all ingredients and heat on med-low just until all sugar is dissolved.
• Do not over heat or your sugars will not marry to your sauce!

• When rubbing meat, first rub olive oil over entire meat portion to coat lightly.
• Spread Rub on piece of waxed paper, shaking paper lightly to spread rub evenly.
• Press meat into rub to coat evenly.

*Chefs Note
• Almost any spice recipe for salads can be used with meats.
• And almost any salad dressing can be used in a marinade!

South Western Rub
• 1 Tbsp Onion powder (15ml)
• 1 Tbsp Chili powder (15ml)
• 2 tsp Garlic salt (10ml)
• 1 Tbsp Crushed Oregano (15ml)
• 1 Tbsp Ground cumin (15ml)
• 2 tsp Rst Garlic and Rd pepper (10ml)

Savoury Rub
• 2 Tbsp Ground thyme (30ml)
• 1 Tbsp Crushed Rosemary (15ml)
• 2 tsp Ground sage (10ml)
• 2 tsp Salt (10ml) 2 tsp Pepper (10ml)
• 2 tsp Rst Garlic and Rd pepper (10ml)

Marinated Beef Rub
• 1 Tbsp Garlic powder (15ml)
• 1 Tbsp ground pickling spice (15ml)
• ½ tsp Paprika (3ml)
• 1 Tbsp Rst Garlic & Rd Pepper Spice (15ml)

Herbed Super Beef Rub
• 2 Tbsp Dried thyme (30ml)
• 1 Tbsp Dried tarragon (15ml)
• 1 Tbsp Garlic Powder (15ml)
• 1 ½ Tbsp Onion powder (25ml)
• 2 tsp Pepper (10ml) 1 tsp Salt (5ml)
• 2 Tbsp Parsley flakes (30ml)

Mardi Gras Rub
• 1 Tbsp Garlic salt (15ml)
• 1 Tbsp Curry powder (15ml)
• 1 Tbsp Paprika (15ml)
• 1 Tsp Cayenne pepper (15ml)

Lemon Pepper Rub
• 1 Tbsp Dried lemon peel (15ml)
• 1 Tbsp Garlic powder (15ml)
• 1 Tbsp Lemon pepper (15ml)
• 2 tsp Dried sweet basil (10ml)

Simple Herb and Spice Rub
• 2 Tbsp Crushed Parsley flakes (30ml)
• 2 tsp Paprika (10ml)
• 2 tsp Garlic powder (10ml)
• ½ tsp Pepper (3 ml)