Kansas is cattle country.
As a matter of fact -- cows outnumber people there by more than two-to-one!
So, it's no surprise that Kansans take their beef seriously.
And a man who knows his beef is Tim Love, chef and owner of the Lonesome Dove Western Bistro in Fort Worth, Texas. -- hardly a slouch when it comes to its beef, either!
Love was in Greensburg, Kan. Friday to be part of The Early Show's weeklong series, "Tragedy to Triumph: Greensburg Rising," as the town marked the one-year anniversary of a twister that pretty much wiped it off the map. But its residents are rebuilding.
Love grilled up some steaks and burgers, along with some other meats, and talked about ways to pick, prepare and grill meat for the grill. He discussed three preparations: a simple salt and pepper coating that's then topped with a sauce, brining, and rubbing.
After he prepared his "main course," some Greensburg townsfolk showed their favorite picnic side dishes and desserts.
New York or Kansas City Strip with Chipotle Sauce
1 whole New York or Kansas City Strip loin
1/2 lb. butter
1/4 cup olive oil
Salt and fresh cracked pepper to taste
Trim strip loin of all fat and silver. Cut into 3/4-inch strip steaks. Salt and pepper both sides. Use heavy skillet (cast iron). Heat olive oil until smoking. Place steaks in the skillet and coat both sides with oil. Add butter and cook steaks until well-browned, but still rare on the inside. Remove from skillet and cool. Slice each steak on a diagonal and fan out on a baking sheet. Reserve until service time.
2 cups barbeque sauce
1 qt. beef stock
6 chipotle chiles
1/2 cup sugar
2 cups V-8 juice
2 T. butter (whole)
Salt and pepper to taste
Caramelize sugar to golden in heavy saucepot. Add chiles and stir several minutes until soft. Add V-8, stock, and barbeque sauce. Place pot on very low fire and simmer sauce slowly until reduced by half. Strain through five strainer and reserve. Before serving, finish sauce with butter, correct seasoning with salt and pepper.
Grilled Skin-On Chicken Breast
Put chicken in salt water brine for a minimum of two hours.
Sear chicken skin-side-down first until skin is crispy brown.
Sear other side and finish in oven until done, around 10 minutes or so.
Salt Brine for Poultry or Pork
Makes 1 gallon
1 gallon water
1/4 cup red chile flake
1/2 cup Kosher salt
1 bay leaf
2 garlic cloves
Add all ingredients together, and bring to a boil until salt dissolves.
Cool down liquid to 38 degrees or better.
Add your poultry or pork, and place in the cooler.
Leave 1 to 2 hours for pork products.
Leave 4 to 6 hours for poultry, depending on the size of the bird.
Grilled Lamb Sirloin
4 - 8 oz. Lamb Sirloin with skin on
1/2 cup Lonesome Dove Game Rub
1/2 cup olive oil
Preheat over to 375 degrees.
Rub Lamb with olive oil.
Rub Lamb Sirloin liberally with Game Rub.
Place on a hot grill, skin side down, for 3 minutes.
Flip and sear on flesh side for 2 minutes.
Then rest on a cookie sheet with skin side up for 10 minutes.
Place in oven for 8 minutes and then serve immediately.
1. In a hot sauté pan, add 1/4 cup olive oil.
2. Season fillets by liberally rubbing the salt and pepper into the top and bottom of the steak.
3. Place all four steaks in the pan, sear on high for 1-1/2 minutes each side, and place in a 350 degree oven for 4 minutes for medium-rare to medium.
Copyright 2008 CBS. All rights reserved.