Grill Products

Additional Info

  • Size : 2 lbs
  • Price : $ 39
  • Ingredients : chicken, beef, pork
  • Ship price : $ 0
Sizzling Southwest Burgers

Sizzling Southwest Burgers

Preheat grill for high heat. In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties. Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.

 

Additional Info

  • Size : 1 lbs
  • Price : $ 29
  • Ingredients : kabobs, lamb
  • Ship price : $ 0
Sensational Sirloin Kabobs

Sensational Sirloin Kabobs

In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.

Additional Info

  • Size : 2 lbs
  • Price : $ 49
  • Ingredients : teriyaki, steak
  • Ship price : $0
Teriyaki Rib Eye Steaks

Teriyaki Rib Eye Steaks

Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours. Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Additional Info

  • Size : 1 lbs
  • Price : $ 59
  • Ingredients : Rib Roast
  • Ship price : $ 0
Smoked Standing Rib Roast

Smoked Standing Rib Roast

Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces. When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot.

 

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