Archive for: March 2008

Delicious barbecue steaks for a change of pace

1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin steaks

Combine all ingredients in small bowl. (You can prepare this a week in advance if you want and store in an airtight container, or prepare when you are ready to grill.)

Rub this spice mixture generously into both sides of the tenderloin steaks. Grill steaks on high temperature for about 3 minutes per side, or until grilled the way you like em.

It’s spring and for many people it’s time to begin grilling again.

Yes - I grill year round and always tell people they should do the same but in talking to friends and relatives, and reading some of the emails I get, I see many never go near the grill in the winter. Real Men Cooking?! With gas grills, I really don’t understand the concept.

You can see a picture of me grilling in the winter. Oh wait. That might be my grandson. This is before I got my new stainless steel gas grill.

OK - First you need to get that tank filled up. Check the tank for rust and sand it down where needed. If it is too rusty, many areas will not refill so you may need to purchase a new tank. I got a backup tank at Sams Club for about $20. Well worth it. There is nothing worse than running out of propane when having a family barbecue.

Except maybe overcooking the meat.

Look over your grill and give it a bit of a scrubbing if needed. Sometimes the inside of the tank lid begins flaking. Very undesirable - not to mention a health risk. Brush it clean.

Look at the grate. Does it need cleaned or replaced? Most likely it needs a good brushing.

Check the burner. If there is a lot of grease on it, now is a great time to clean it. A gas grill burner can typically operate effectively for 1 to 5 years with average usage. When the burner becomes significantly corroded, or ‘rusted out’, gas escapes through the corroded areas, creating ‘hot spots’ and making it difficult or impossible to properly cook food.

If it just needs a cleaning - brush it thoroughly. I have found poking the holes with a toothpick works in opening up the holes.

There is grill paint available so you may want to take the time to make your grill look almost new.

If you have a stainless steel grill, you will find much less cleaning problems.

There you have it. Get your grill ready for some serious barbecuing this year!

A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it.

It’s important to marinate food in the refrigerator and not on the counter.

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I love honey mustard sauce. This is so simple to make. I like to make this up and use it to dip my chicken in. Just gives it that extra special savory taste.

2 qt spiced or Dijon mustard
3 lb 4 oz honey
¼ cup red wine vinegar

Mix it well and put it on the table. Dip your grilled chicken, your fish, or whatever. Hmmmm - I think I’m gonna make some up for tonight!

A continuing debate? Not really. Basically it’s pretty simple to decide.

If you are grilling meats that are going to be done in 20 minutes or less, direct heat works great. Hamburgers, boneless chicken breasts; meat on that order that is tender when it’s done.

If you are grilling or barbecuing meat that needs to be slow cooked for tenderness and thorough cooking, usually over 20 minutes, use indirect heat.

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Here’s a list:

• New York Strip
• T-Bone Steak
• Porterhouse Steak
• Beef Tenderloin
• Filet Mignon
• Rib-eye

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