Friday, July 31, 2009
Italian or polish sausage, I slice mine down the middle, so both sides can get crispy. As a kid we had this a lot and usually had macaroni and cheese to go with it!
These chicken breasts I basted with buffalo wing sauce for a spicy, easy "kick it up a notch" grilled chicken! Hopefully these will motivate you to get outside and grill this weekend!
Friday, July 24, 2009
after the butter place a beef bouillon cube in the center and wrap tightly with foil. (Here is used powered bouillon) So either will work
Friday, July 17, 2009
Tuesday, July 14, 2009
Monday, July 13, 2009
My new favorite easy grill side item is sweet corn on the cob. It's so cheap and easy and it goes with almost anything.
The first thing to do is shuck the corn. Once you get the husk and strings off, you need to soak the cobs in water for about 15 minutes. Next, you just wrap each cob in foil and place them on the grill. Grill for about 10 minutes and then roll to the other side for another 10 minutes. Open the foil and add butter, salt and pepper to taste. So simple. So tasty
I hope you will try this simple side dish. I don't cook and if I can do it, you can do it! Thank you for giving me the spotlight as an honorary classy girl griller. Monica H.
Friday, July 10, 2009
Grilling on the 4th last weekend
Take into thought of the price, tenderness, and flavor when making your choice for the perfect steak!
(I usually grill these if I'm having company over) Filet:The most tender cut is cut directly from the beef tenderloin. ITS an expensive cut!
Ribeye: The ribeye is also a very tender cut. It is known for its 'marbled' look from the lines of fat that run throughout the steak. The fat will keep this steak juicy and full of flavor and when cooked properly the fat will seem to melt in your mouth. (I'm not big on this cut for some reason)
Strip: The strip boasts a bold 'steak' flavor. It is often called New York or Kansas City strip. The strip can be purchased by itself or can be found on the larger side of the T-Bone or Porterhouse cuts. (LOVE THE STRIP)
T-Bone/Porterhouse: These cuts feature a filet and strip separated by the 'T' bone. The Porterhouse has a larger filet than the T-Bone as it is cut from the back of the short loin where the tenderloin is largest. (LOVE T BONES :) )
Sirloin: If you are on a budget the sirloin is the way to go. It's cheaper than the other cuts but the quality is not as high. Make sure it's top-sirloin. (*If you cook these right they are delish! Make sure you stab the steak several times to tenderize) They also make great kabobs!
I let my steaks get to room temperature before I grill them!
Apply Rub! Pat steaks dry with a paper towel and coat in olive oil. Let the olive oil drip off to avoid flareups on the grill. In a small bowl combine 1 Tbsp fresh cracked black pepper and 1 Tbsp coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak. (I use different spices each time) You can add whatever you would like. This is just the SIMPLE way to do it :)
Let steaks rest for 5 minutes!
Tuesday, July 7, 2009
store in zip-lock bag away from heat & light
So how long should you use a rub? Thin cuts of boneless meat, such as chicken breasts, fish fillets, pork tenderloin, chops and steak 15-30 minutes. Thicker cuts of bone-in meats need 30-90 minutes
Friday, July 3, 2009
4th of July is the biggest grilling holiday of the year.
We hope you are bar-b-q'ing this holiday and if you do, PLEASE email us your recipe and pictures and we will feature your wonderful food in a future post.
Wishing you all a very happy 4th, that is fun & safe!
Wednesday, July 1, 2009
8 cups water
1/4 cup kosher salt
2 Tbsp. granulated sugar
4 garlic cloves , peeled and grated on a Microplane grater
3 cups ice
24 8- to 12-count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
1/3 cup canola or vegetable oil
1/2 cup extra virgin olive=2 0oil
Juice of 2 lemons
1/4 cup minced chives
Freshly ground coarse black pepper
2 1/2 cup cocktail sauce
2 lemons , each cut into 4 wedges