Succulent Steak with a Coffee and Chili Rub.
Ingredients:
- 1.1/4 pounds sirloin steak (cut about
- 1.1/4 inches thick)
- 1.1/2 teaspoons chili powder
- 1.1/2 teaspoons fine ground espresso coffee
- ½ teaspoon brown sugar
- ¼ teaspoon mustard powder
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Directions:
- Preheat the grill
- Meanwhile, combine the chili powder, coffee, sugar, mustard, coriander, salt, and pepper.
- Rub the dry mix well into both sides of the steak.
- Grill until cooked as desired.
- Allow resting for 5 minutes before slicing and serving with a green salad or vegetables.
- Serves 4
Perfectly Prepared Pork Chops
Ingredients:
- 4 pork loin chops (cut about 1.1/2 thick)
- 2 teaspoons coriander seeds
- 1.1/2 teaspoons anise seeds
- ½ cup chopped fresh ginger
- Salt
- 3 tablespoons light brown sugar
- 3 cloves garlic, peeled and crushed
- 3 ears of corn
- 4 tablespoons unsalted butter
- 3 scallions, green and white portions
- separated and each sliced.
- 2 cups small tomatoes, halved
- Ground black pepper
- Vegetable oil
- Torn fresh basil leaves
Directions:
- In a small saucepan crush the coriander and anise seeds with the back of a spoon or spatula.
- Toast the crushed seeds over a
- medium heat until fragrant, keep
- them moving all the time so as not to burn (tip, swirling works better than
- stirring)
- To the saucepan add 2 cups of water, the ginger, 1/3 cup of salt, the sugar and
- the garlic.
- Bring to a boil and remove from heat, then add a further cup of cold water and allow to cool to
- room temperature.
- Place the pork chops in a large bowl and cover with the cooled liquid.
- Cover the bowl and refrigerate overnight (about 6 to 8 hours).
- Fire up the grill.
- Meanwhile, remove the kernels from the cobs with a sharp knife.
- Melt the butter in a large skillet
- (suggest this is best accomplished on a stovetop).
- Add the scallion whites and ¼teaspoon of salt to the melted butter, and cook until slightly wilted.
- Now add the corn kernels and cook until it just starts to soften.
- Next, add the tomatoes and cook until warmed through.
- Now add the scallion greens, again
- seasoning with salt and pepper, and keep warm on a lower heat.
- Remove the chops from the brine and pat dry.
- Oil the grill and cook, turning once until the grill marks begin to appear.
- Move the chops to a cooler part of the grill and continue cooking until a meat thermometer gives an internal temperature reading of 145 degrees Fahrenheit.
- Let rest for 5 minutes.
- Meanwhile, reheat the corn mixture and season with salt and pepper, adding the basil leaves and cooking until they wilt slightly.
- Divide into 4 servings and serve topped with corn and tomatoes.
- Serves 4.
Sweet and Sour Chicken,Barbecue Style
Ingredients:
8 medium chicken drumsticks
½ teaspoon salt
Freshly ground black pepper
1 cup apple cider vinegar
¼ cup vegetable oil
1 to 2 tablespoons Worcestershire sauce
2 garlic cloves, minced
2 sprigs fresh thyme
½ cup marmalade
¼ cup Dijon mustard
2 tablespoons light brown sugar
¼ teaspoon crushed red pepper flakes
Directions:
- Sprinkle the chicken liberally with salt and pepper and allow it to stand for 10 minutes.
- In a bowl combine the half the cup cider vinegar, vegetable oil,
- Worcestershire sauce, garlic and thyme.
- Place the chicken in a sealable bag add the marinade and remove as much air from the bag as possible before sealing.
- Place this in the refrigerator for at least 2 hours and preferably closer to 8 hours.
- Before removing the chicken prepare the sauce. Take the remaining ½ cup of apple cider vinegar, marmalade, mustard, salt, and red pepper flakes in a medium saucepan over medium heat.
- Bring to a boil and simmer until the sugar has dissolved and the sauce slightly thickened – this will be about 10 minutes – then set to one side.
- Fire up the grill and dry off the chicken with a paper towel.
- Grill the chicken for about 15 or 16until slightly charred, turning often and basting each time.
- Finish cooking on a cooler part of the grill until golden brown and the internal temperature reads 165
- degrees Fahrenheit.
- Serves with side dishes of choice.
- Serves 4
Rib-Eye a la Italiano
Ingredients:
- 2-pound rib-eye steak (bone still intact)
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Arugula
Directions:
- Fire up the barbecue and add woodchips, if desired
- Season the steak with the black pepper only and grill for about 6 to 8minutes per side (or to taste).
- Place on a cutting board large enough to take the steak and cut into
- slices about ¾ inch thick. At this point, more seasoning can be added if desired.
- Serve on top of arugula and let them help themselves.
- Serves 4
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