Barb’s Zesty Shrimp Cocktail Sauce

1 Cup Heinz Tomato Ketchup (Simply the best catsup)
1 Tablespoon Beaver Brand Zesty Deli Horseradish Sauce
1 Tablespoon French’s Horseradish Mustard
1 teaspoon RealLemon Lemon Juice

Mix and chill ingredients in small bowl (metal best) for minimum of 30 minutes before serving. New Mexicans & Californians: For an extra kick, add 1 tablespoon Heintz chili sauce or go for the gusto and substitute 1 Tablespoon diced Hatch Green Chile (available at New Mexico COSTCO locations;send me another case when you get the chance, okay?)

Wondering what shrimp I serve? COSTCO Kirkland Signature Cooked Tail-Off Peeled Shrimp. Simply yummy!

BBQ London Broil Steak

Picked up some london broil on sale for $1.99/LB yesterday at Safeway and decided to Google for a good recipe. Came across the Barbecue Pit Boys YouTube video and decided to try their recipe with a few substitutions:

YouTube URL


  • 2-3 LBs of London Broil (4 Steaks)
  • 1 12 to 16 oz bottle beer
    (I used Blue Moon Beligian White Wheat Ale)
  • 1/2 Cup Olive Oil
  • 1 tsp. Cayenne Pepper
  • 1 T. Garlic Powder
  • 1 tsp. Onion Powder
  • 2 T. Worcheschire Sauce
  • 1 T. Peppercorns (Substituted 1 T. Weber Grill Creations Black Peppercon Marinade Mix)
  • 1 T. Prepared Horseradish
  • Juice from 1/2 fresh lemon (Substituted 1/8 cup bottled lemon juice)

Mix ingredients thoroughly, split mixture into 2 half-gallon Zip-Lock bags, placing two steaks in each bag. Marinate steaks between 4-6 hours minimum. Since this cut of steak is tough, marinating overnight produces even better results. Preheat grill to 375 degrees (roughly medium); cook each side approximately 8 minutes for medium rare. For best results use a meat thermometer. Temperature desired for medium rare steaks is between 130 and 135 degrees. Cut steak across the grain in thin slices.

Barbecue Pit Boys website: Steak Recipes