Your Hometown Country Connection

AJ Silver

AJ Silver here! I lived in Lancaster CA until I was about 4, and have spent the remainder of my years in the Tri State area. I LOVE every aspect of my job every day!! I love to have a good time, and make sure I enjoy every second. I am a huge fan of music, film, and art! I love supporting local artists and have Aj's Artistic Freedom, so send your work to my email below! Just include a picture of your "art" and a short bio. I always love hearing from you so hit me up in the studio or through Facebook by clicking the link below! I like to have too much fun, so make sure you hook me up with stories (and pics) from your CRAZY weekends (or not so crazy)! We can compare!!! Cheers!

Contact AJ:


Mason Dixon BBQ

by AJ Silver posted Aug 15 2013 4:51PM



 -Minced Garlic 1 tbspn
 -Beer – Stout/Brown Ale ¼ cup
 -Brown Sugar (Dark) 2 tbspn
 -Olive Oil/Corn Oil 1 tbspn
 -Worcestershire Sauce 2 tbspn

 Sirloin Steak (thick) 24-32 oz (4 steaks)

 1. Fresh Cracked Black Pepper
 2. Texas Rib Rangers Championship Steak Rub

 1. Mix all the marinade ingredients together and pour into 1 gallon zip-lock freezer bag
 2. Add meat to bag and turn to coat steak(s) with marinade evenly
 3. Place in refrigerator overnight, turning it every now and then to insure even coating of

 1. Remove steak(s) from the marinade and place on plate or glass container
           a.Keep the marinade!
 2.Rub sirloin with olive oil and season all over with fresh cracked pepper and Texas Rib Rangers
        Steak Rub
           a. Using fingers, press pepper into steak(s)
           b. Season well, but don’t kill it!
 3. Grill – light charcoal and get grill started for offset cooking
           a. Tremendous heat on one side
           b. No direct heat on the other
 4. Place steaks directly on hottest side of grill
           a. 3 minutes per side for Rare
           b. Baste with remaining marinade while searing
 5. Remove from grill when meat is cooked to preference
           a. For medium – well done steaks, remove from direct heat after 3 minutes per side and
               finish cooking on indirect side of grill to achieve desired temp

Note: I prefer corn oil to olive oil for this particular recipe. Also, be careful when basting the meat as
the beer in the marinade will cause flare ups – don’t burn your knuckles.

Filed Under :
Location : Texas
08/15/2013 4:54PM
Mason Dixon BBQ
Please Enter Your Comments Below
Title :
Comment :
Weekend Warrior
Weekends on WAYZ
Recent Posts
Tag Cloud
No Tags Found !