Time to grill?

Val.inddHave you dusted all the snow off your grill yet? It should be that time; hopefully we can unearth the tongs and other tools and get to grilling soon. Let’s have a steak!

TEXAS RIB-EYE STEAKS/CHILI BBQ SAUCE

4 (3/4 lb) rib-eye steaks,  1-1 1/4” thick
Extra-virgin olive oil
Rub:  1 Tbsp. peppercorns
1 tsp. chili powder
1 tsp. Kosher salt
1 tsp. light brown sugar
1/4 tsp. granulated garlic
1/4 tsp. granulated onion
Sauce:
1/2 c. ketchup
1 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. granulated onion
1/4 tsp. ground black pepper
Crush peppercorns. Place in small bowl and thoroughly mix with rest of rub ingredients. In small saucepan whisk together sauce ingredients with 1/4 cup water. Simmer over low heat about 10 minutes, stirring occasionally to allow sugar to fully dissolve and flavors to blend. Set aside while grilling steaks. Allow steaks to stand at room temperature for 20-30 minutes before grilling. Press rub into both sides of steaks. Lightly brush or spray both sides of steaks with olive oil. Grill over direct high heat until internal temperature reaches 145° for medium rare, eight – 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest about 50 minutes. Serve with sauce on the side.

MARINADE FOR SHISH KABOBS

2 Tbsp. sugar
2 Tbsp. salad oil
1/3 c. soy sauce
Garlic and onion
1 lbs. chicken, beef, pork or lamb
Black pepper
Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill.

TENNESSEE HOLLERIN’ WHISKY BBQ SAUCE

2 c. bourbon
1 c. ketchup
1 Tbsp. lemon juice
2 Tbsp. malt vinegar
2 Tbsp. Worcestershire sauce
1/2 tsp. liquid smoke (opt)
4 Tbsp. dark molasses
Pour 1 cup whisky into saucepan. Bring to boil and reduce liquid to about two tablespoons. Don’t let alcohol flame. Add rest of  whisky and other ingredients. Simmer over low heat for 30 minutes and reduce it by about a third. Use immediately or bottle it and keep in refrigerator for a month or more. Makes about two cups sauce.

CLASSIS BBQ’D CHICKEN BREASTS

4 chicken breast halves  (with bone and skin), 10-2 oz. each
Marinade:
1/4 c. ketchup
2 Tbsp. honey
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
2 Tbsp. canola oil
1 Tbsp. dark brown sugar
2 tsp. Worcestershire sauce
1 tsp. paprika
2 tsp. dry mustard
1 tsp. granulated garlic
1 tsp. granulated onion
1/2 tsp. Kosher salt
1/4 tsp. cayenne
In medium bowl whisk together marinade ingredients. Rinse chicken breasts under cold water and pat dry with paper towels. Place in large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place in a bowl and refrigerate for four – six hours, turning occasionally. Remove breasts from bag and discard marinade. Grill, bone side down, over indirect medium heat until juices run clear and meat is no longer pink at the bone, 30-40 minutes. For crispier skin grill breasts, skin side down, over direct medium heat during the last five minutes of grilling time. Makes four servings.

MANGO TANGO PORK CHOPS

6 (3/4” thick each) bone-in pork chops
Marinade:
1 c. mango juice (or apricot or orange)
1/4 c. rice vinegar
2 Tbsp. soy sauce
3 Tbsp. extra-virgin olive oil
1 tsp. Kosher salt
2 Tbsp. minced shallots
2 tsp. minced garlic
2 tsp. hot chili-garlic sauce  (Spiracha)
12 tsp. ground cumin
1/2 tsp. freshly ground black pepper
In medium bowl whisk together marinade ingredients. Place pork chops in large, resealable plastic bag, pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, refrigerate two – four hours, turning occasionally. Remove chops from bag, reserving marinade. Allow chops to stand at room temperature 20-30 minutes before grilling. Pour marinade into small saucepan, bring to boil and boil one full minute. Remove from heat. Grill chops over direct medium heat until juices run clear and meat is firm to the touch, eight – 10 minutes, turning and basting with marinade once halfway through grilling time. Makes six servings.

MIKE’S CHICKEN KABOBS

4-6 (6-8 oz.) boneless, skinless  chicken breast halves
2 large red bell peppers
Peanut oil
1/2 medium fresh pineapple
Marinade:
1/2 c. dry white wine
1/3 c. low-sodium soy sauce
2 Tbsp. peanut oil
1 Tbsp. Asian sesame oil
2 Tbsp. finely chopped orange zest
2 tsp. curry powder
In small bowl whisk together marinade ingredients. Rinse chicken breasts under cold water and pat dry. Cut into 1 1/2-inch  chunks. Remove stem, ribs and seeds from bell peppers, cut into 1-inch squares. Place chicken and peppers in large plastic bag and pour in marinade. Press air out of bag and seal tightly, turning to distribute marinade. Refrigerate four – six hours. Just before assembling kabobs cut pineapple into 1-inch pieces. Remove chicken and peppers from bag and discard marinade. Thread chicken chunks alternately with bell pepper and pineapple onto skewers. Lightly spray or brush kabobs with peanut oil. Grill kabobs over direct medium heat until chicken is firm and pepper and pineapple are tender, eight – 10 minutes, turning once halfway through grilling time.  Makes six servings.

up arrow