• Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy. 
• Trim all visible fat before you cook, this can lower fat by as much as 50%. 
• To further reduce the fat, put the cooked ground beef it in a strainer and rinse briefly with hot water. Drain well and continue with your recipe. 
• To further reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%.
• Roast, bake, grill, braise, broil or stir-fry more often. Fry less often. 
• Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter. 
• Try basting or searing beef with stock or broth instead of oil. 
• Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface. 
• Use a fat separating cup for making low-fat beef gravy or lean au jus. 
• It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine. 
• When cooking beef, put a rack in the pan to allow fat to drip away from the meat. 
• Use marinades and rubs to add an ethnic flair, tenderize or to enhance the flavor of beef. (See link to Rubs & Marinades) 
• Choose beef recipes with flavorful ingredients such as fresh garlic, hot and sweet peppers or fresh ginger. They add tons of flavor and no extra fat. 
• When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes. 
• Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes. 
• Try making your favorite cheeseburger macaroni casserole with low-fat or reduced-fat cheese. Top with a sprinkling of sharp cheese, fresh grated Romano or a bit of zesty Parmesan for more flavor. 
• The food guide pyramid shows that you can have 2-3 servings of meat (3 ounces per serving) daily. You can eat it all in one meal or spread the servings over a couple of meals throughout the day. Remember that one serving of beef is about the size of a deck of cards. 
• Add color to your beef entrees by choosing side dishes with fresh vegetables like orange carrots, yellow corn, red peppers and green pea pods. 

            Beer Butt Chicken
Things you will need:

• Take any can of beer that someone in your home drinks if you do not drink then pour out half of the can. I use bud light when I cook.
• 1/2 can of beer any brand do not use bottle please!!!
• garlic powder or salt
• Tony's Creole seasoning ( you can find at any spice aisle at Kroger.)
• Any dry steak rub you like I use Montréal steak seasoning
• 1 whole chicken enough to feed your group, you may need more than one.
• A grill, gas or charcoal

How to prep chicken:

• take put of wrapper make sure chicken is not frozen, wash with cold water take everything out of the inside and remove neck, you will not need any of these itmes. if you can pull the skin back without taking it off by placing your hand under and pulling it back please do this if not it will not matter
• Mix all your dry spices in a bowl. rub on the outside and under the skin if possible.
• What ever is remaining in your bowl pour into the beer can it will fizz.
• Now get your grill ready, for gas turn all burners to high let warm to 400 or higher, when warm turn center burners off or if you only have 2 turn 1 side off, you are going to place the chicken on the portion of the grill that is off and let the other side stay on high. for coal grill use mettle pan in with coals place coals around the pan not in it, you may wish to get a pan that you can throw away this can ruin most mettle pans, do not use glass please, prep grill as normal.
• Cooking the chicken, place the beer can into the bottom of the seasoned chicken place upright on grill the can should hold the chicken upright or you can get a chicken grill stand at most grill sales locations and the beer can will fit inside. if you use the stand before placing chicken on stand spray with cooking spray to keep chicken from sticking.
• Cook small chicken about 1 hour medium chicken 2 to 2 1/2 hours etc. test temp needs to be 165* or above i cook mine till it is 180* all around I do not with to take any chances with raw chicken, the liquid will keep chicken moist while is flavors it.

   My Pork Chops on the Grill

• Take a pack of chops about 15 about 1&1/4th inch thick.
  Remove the paper padding from the bottom and separate the meat.
• Take a 2 cup measuring cup.
• Add about an quarter of in inch of teriyaki and the same amount of Lea and Perrins sauce
• Add 1 tsp of soy sauce.
• Add 1 cup of water
• 2 tsp of hot sauce.
• Pour it over the meat in and let it set in the refrigerator for about 2 hrs.
  Dry rub.
• Rinse and wash out the measuring cup.
• Cover the bottom of the measuring cup with garlic powder
• Add the same amount of ground pepper and the same amount of dried onion powder
• Place meat on a cookie sheet, sprinkle and rub the powder on the meat.  Flip meat over and use the same amount of powder on the other side of the meat.
• When the Charcoals are grey place meat on the grill about 15 min a side depending how close to the flames.
• While grilling brush the marinade juice over the meat.

 Marty's 24 Hour Steak Marinade

• Take a Porterhouse Steak and Completely submerge the steak in the cheapest Italian Dressing at your local grocer. USE A PIECE OF TUPPERWARE.
• Pour the whole bottle in the container. Close the lid and put it in refrigerator.
• The next Morning get up and turn the steak over and put the container back in the refrigerator.
• About 24 hours after the steak was first put through this process take the steak out and take whole peppercorns and crush them coarsely on the steak. Pound the peppercorns into the meat with the palm of your hand, this part can be done before marinating the steak.
•  Your Steaks are ready for the grill. Your can follow my cooking chart to learn how long to leave them on the grill, Cooking times.
• To make sure your steak has "no pink" for your friends who want it 'well done', put diagonal slices half way through the steak on both sides.  This way, you can grill your 'medium' and 'well' meats for the same amount of time without charring the steak  Thank You clydeberny@aol.com your entry is noted. 
 

             Taters N Onions

• Take Several Large potatoes, THICK sliced LENGTH - WISE(enough for your crowd)  (pealed or scrubbed, your choice)
• 3 or 4 Large onions, brown or white, cleaned and THICK sliced
• 1 stick of BUTTER, cut into 1/4 in thick slices
• Salt, pepper, garlic powder to taste (other seasonings optional)
• HEAVY DUTY aluminum foil
• Tear off enough foil to make an envelope large enough to hold all ingredients and fold in half. Open it up and layer the potatoes, seasoning the layers as you do, add slices of onion on top of each layer of potatoes then lay out the butter patties on top of the onion.
• When you have all of this together, begin making an AIR TIGHT envelope by folding each edge of the foil about 1/4 inch at least 4 times pressing each fold tight. Carefully place the "package on the warming rack of your grill and cook for at least 1 hour, longer is OK.  If you are cooking a roast, this works real well to cook at the same time.
• Carefully slit open the top of the foil (watch out for the steam) and get your "Taters 'n' onions", dip out the onion flavored butter and pour over them - DELICIOUS!!!!
   

                                Steaks

  For Steaks Try My Program Steak Grilling Times. You Can save It To A Floppy, Or Open It From My Server. It's A Visual Basic Program, So Most Virus Utilities Recognize It As A Virus. If You Don't Trust The Source, Save The .exe File Onto A Floppy and Scan The Disk Afterwards. Steak Grilling Times Email Me With Any Questions.