Succulent Steak with a Coffee and Chili Rub

Succulent Steak with a Coffee and Chili Rub

Succulent Steak with a Coffee and Chili Rub.

Ingredients:

  1. 1.1/4 pounds sirloin steak (cut about
  2. 1.1/4 inches thick)
  3. 1.1/2 teaspoons chili powder
  4. 1.1/2 teaspoons fine ground espresso coffee
  5. ½ teaspoon brown sugar
  6. ¼ teaspoon mustard powder
  7. ¼ teaspoon ground coriander
  8. ¼ teaspoon salt
  9. ¼ teaspoon ground black pepper


Directions:

  1. Preheat the grill
  2. Meanwhile, combine the chili powder, coffee, sugar, mustard, coriander, salt, and pepper.
  3. Rub the dry mix well into both sides of the steak.
  4. Grill until cooked as desired.
  5. Allow resting for 5 minutes before slicing and serving with a green salad or vegetables.
  6. Serves 4

Perfectly Prepared Pork Chops


Ingredients:

  1. 4 pork loin chops (cut about 1.1/2 thick)
  2. 2 teaspoons coriander seeds
  3. 1.1/2 teaspoons anise seeds
  4. ½ cup chopped fresh ginger
  5. Salt
  6. 3 tablespoons light brown sugar
  7. 3 cloves garlic, peeled and crushed
  8. 3 ears of corn
  9. 4 tablespoons unsalted butter
  10. 3 scallions, green and white portions
  11. separated and each sliced.
  12. 2 cups small tomatoes, halved
  13. Ground black pepper
  14. Vegetable oil
  15. Torn fresh basil leaves


Directions:

  1. In a small saucepan crush the coriander and anise seeds with the back of a spoon or spatula.
  2. Toast the crushed seeds over a
  3. medium heat until fragrant, keep
  4. them moving all the time so as not to burn (tip, swirling works better than
  5. stirring)
  6. To the saucepan add 2 cups of water, the ginger, 1/3 cup of salt, the sugar and
  7. the garlic.
  8. Bring to a boil and remove from heat, then add a further cup of cold water and allow to cool to
  9. room temperature.
  10. Place the pork chops in a large bowl and cover with the cooled liquid.
  11. Cover the bowl and refrigerate overnight (about 6 to 8 hours).
  12. Fire up the grill.
  13. Meanwhile, remove the kernels from the cobs with a sharp knife.
  14. Melt the butter in a large skillet
  15. (suggest this is best accomplished on a stovetop).
  16. Add the scallion whites and ¼teaspoon of salt to the melted butter, and cook until slightly wilted.
  17. Now add the corn kernels and cook until it just starts to soften.
  18. Next, add the tomatoes and cook until warmed through.
  19. Now add the scallion greens, again
  20. seasoning with salt and pepper, and keep warm on a lower heat.
  21. Remove the chops from the brine and pat dry.
  22. Oil the grill and cook, turning once until the grill marks begin to appear.
  23. 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.
  24. Let rest for 5 minutes.
  25. Meanwhile, reheat the corn mixture and season with salt and pepper, adding the basil leaves and cooking until they wilt slightly.
  26. Divide into 4 servings and serve topped with corn and tomatoes.
  27. 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:

  1. Sprinkle the chicken liberally with salt and pepper and allow it to stand for 10 minutes.
  2. In a bowl combine the half the cup cider vinegar, vegetable oil,
  3. Worcestershire sauce, garlic and thyme.
  4. Place the chicken in a sealable bag add the marinade and remove as much air from the bag as possible before sealing.
  5. Place this in the refrigerator for at least 2 hours and preferably closer to 8 hours.
  6. 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.
  7. 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.
  8. Fire up the grill and dry off the chicken with a paper towel.
  9. Grill the chicken for about 15 or 16until slightly charred, turning often and basting each time.
  10. Finish cooking on a cooler part of the grill until golden brown and the internal temperature reads 165
  11. degrees Fahrenheit.
  12. Serves with side dishes of choice.
  13. 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:

  1. Fire up the barbecue and add woodchips, if desired
  2. Season the steak with the black pepper only and grill for about 6 to 8minutes per side (or to taste).
  3. Place on a cutting board large enough to take the steak and cut into
  4. slices about ¾ inch thick. At this point, more seasoning can be added if desired.
  5. Serve on top of arugula and let them help themselves.
  6. Serves 4

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