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OM6520 E.1 ™ & © Char-Griller / A&J Mfg. 26
BAKING RECIPES:
HOMEMADE PIZZA & SAUCE:
Sauce:
In a skillet, sauté 1 small finely chopped onions in 1 TBS olive oil for a few minutes, then add 1
(15oz) can of crushed tomatoes, 1 tsp salt, black pepper, 1TBS of basil and oregano.
On medium heat, stir from time to time cooking for 20 minutes.
Pizza Crust:
Use a precooked Mama Mary’s pizza crust or buy a dough ball or…
Pour 1 cup water into processor, add 1 pack (2 ½ tsp) yeast – give a quick pulse.
Add 1 cup bread flour (buy best), 1 tsp salt, 1TBS olive oil – give a few quick pulses
Add 1 ½ cup more flour and process to form a ball – adding more flour as needed. The dough
should not be sticky, so adjust the flour used to get a fairly firm , smooth dough.
Remove from processor bowl & place on a floured surface, knead it a few more times by hand.
Place dough in a covered bowl to rise until doubled (plus or minus1 ½ hours)
Remove from bowl, punch down & form two balls that can be rolled out into (2) 12” pizzas. (You
may want to fold over the edges, to give an edge crust/rim to contain sauce and ingredients)
The Pizza:
Spread sauce on Pizza dough
Layer with favorite toppings (cheese, sausage, mushrooms, peppers, onions, anchovies, ect.)
Place Pizza on the stone Smoking Plate. Bake Pizza at 400° F for 35 - 40 minutes. Cover Smokin’
Stone™ with cornmeal to keep Pizza from sticking.
ROUND
ROUND STEAK
TOP ROUND ROAST
TOP ROUND STEAK
BOTTOM ROUND ROAST
TIP ROAST CAP OFF
EYE ROUND ROAST
TIP STEAK
BONELESS RUMP ROAST
CHUCK
BRISKET PLATE
RIB
FLANK
ROUND
CHUCK
CHUCK EYE ROAST, BONE-
LESS
TOP BLADE STEAK, BONE-
LESS
ARM POT ROAST
SHOULDER POT ROAST,
BONELSS
MOCK TENER ROAST
BLADE ROAST
UNDER BLADE POT ROAST
BRISKET
WHOLE BRISKET
BRISKET, POINT HALF, CORNED
BRISKET, FLAT HALF
PLATE
SKIRT STEAK
FLANK
FLANK STEAK
FLANK STEAK ROLLS
National Cattlemen’s Beef Association
444 North Michigan Avenue
Chicago, Illinois 60611
(312) 467-5520
SHANK
SHANK CROSS CUT
SIRLOIN
TOP SIRLOIN STEAK
SIRLOIN STEAK
TENDERLOIN ROAST/STEAK
BEEF TRI-TIP
The Tri-Tip roast is boneless cut
from the bottom sirloin. It is also
called a “triangle” roast because of
it’s shape.
SHORT LOIN
TOP LOIN STEAK
T-BONE STEAK
PORTERHOUSE STEAK
TENERLOIN ROAST/STEAK
SIRLOIN
BEEF CUTS
BELLY
LOIN
PICNIC SHOULDER
SPARE RIBS
LEG (HAM)
FOOT
SIRLOIN
CENTER
LOIN
BLADE
END
BOSTON-STYLE
SOHOULDER
FOOT
PORK CUTS
RIB
RIB ROAST, LARGE END
RIB ROAST, SMALL END
RIB STEAK, SMALL END
RIB EYE STEAK
RIB EYE ROAST
BACK RIBS
SHORT
LOIN
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