Barbecue Tips – Grilling Tips

If your cast iron is used, the surface must be free of heavy dirt or rust. There are cleaning methods to remove excessive rust or dirt depending on the material that stuck on the cookware surface. After ensuring that the surface is clean, the seasoning process can be started based on the following procedure.

1. Apply a thin layer of fat ( shortening, lard or oil high in saturated fat)

2. Put the cookware up side down in an oven heated to 425degF for one to two hours. There must be an aluminum foil under the cookware to catch the excess oil that has melted off. The excess oil can contaminate the oven.

3. After turning off the oven, let the cookware remain inside to cool down.

4. Use or store the cookware.

Seasoning is an easy and simple way to preserve the cookware and maintain an easy cooking experience for a long time.

2 cups beef or veal stock
2 cups dry red wine, preferably Pinot Noir
1/2 cup garlic cloves — roasted
1/2 cup shallots — chopped
1/2 cup fresh parsley — chopped
1 dash salt — to taste
1 dash fresh ground black pepper — to taste
1/4 cup toasted sunflower seeds — chopped
2 pounds beef tenderloin — cut in 8-oz steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley — for garnish

STEP ONE: Making the Red Wine Sauce– In a large saucepan, combine the stock, red wine, 3 tablespoons of roasted garlic, shallots, and 1/4 cup of chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, probably about 20 minutes. Transfer to a blender and puree until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low.

STEP TWO: In a small bowl, combine the remaining garlic, sunflower= seeds, and 2 tablespoons of the Red Wine Sauce. Mix well. Rub the surface of the steaks with the oil.

STEP THREE: Grilling the Steaks – Grill until well-seared on the surface, about 5 minutes. Turn over and cook until you reach desired doneness, about 4 minutes for medium-rare, depending on the thickness.

STEP FOUR: Brush the tops of the steaks with a small amount of Red Wine Sauce. For a fancy presentation, you can put the steaks on serving plates and spoon the remaining sauce around them, garnishing with parsley sprigs.

1 – 3 lb pork loin
1 Can stale beer
Garlic Powder to taste
1/2 c Honey
1/2 c Dijon mustard
Salt & pepper to taste
1/4 c Olive oil
4 sprigs Fresh rosemary

Place all ingredients (except pork) in a blender. Blend. Pierce pork on all sides and place in a zip-lock bag. Add 3/4 of the marinade and save the rest for basting.

Chill the pork roast, turning frequently, for about 12 hours. Grill approximately 1-1/2 hours, covered. Preheat the grill and start the roast on high for about 15 minutes, browing it. Turn heat to low and baste frequently with marinade in the last 20 minutes.

Remove from heat and allow to rest at least 10 minutes before slicing.

1) Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off. In addition, putting your meat on a grid not properly heated will cause it to stick.

2) Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. In addition, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult, if not impossible to light without lighter fluid.

3) You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.

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