Archive for June, 2007

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Apricot-Sauced Ribs

Wednesday, June 27th, 2007

4 pound pork spareribs, cut into serving-size pieces
1 8-oz. can undrained apricot halves
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1/8 teaspoon salt

Prepare medium-hot coals for indirect grilling in covered grill. Place ribs on grill not directly over coals, cover grill and cook ribs over indirect heat for 1 1/2 hours.

Meanwhile, blend remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 15-20 minutes, basting and turning 2-3 times.

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Using Marinades

Tuesday, June 26th, 2007

It’s popular to marinade meat but precautions should be used for the safety of you and your family or guests. We’ll get into marinades in later posts, but I felt this was important to pass on.

Marinade meats in the refrigerator and not out on the counter.

If you want to use some of the marinade as a sauce on the cooked food, put aside a portion before you place the meat in the marinade.

 Don’t reuse marinade that contained raw meat. Once you remove the meats from the marinade, discard the marinade.

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Filet Mignon on the Grill

Sunday, June 24th, 2007

Filet Mignon is considered the most tender cut of beef, and also one of the most expensive. Very popular in high end restaurants. The average cow provides no more than 4-6 pounds of filet, which is why it is so expensive. The muscle is non-weight bearing so it receives very little exercise, which makes it tender.

Filet mignon is generally a thick steak and many times you will find them at the butcher cut and ready to go, sometimes wrapped in bacon.

The usual method for cooking the filet is high heat. 

Despite the tenderness and the expensiveness of the filet mignon, many people feel a ribeye steak is actually more flavorful. Include me in this group. Then again, I prefer a Miller Lite to a Michelob.  

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Grilled Corn on the Cob

Friday, June 22nd, 2007

You can always grill corn on the cob in aluminum foil by removing the husks and wrapping, but here is the way I prefer – direct on the grill.

Roast corn over the fire or on the grill without using tinfoil by simply leaving the husks on. Soaking in advance prevents the husks from burning.

  1. Carefully peel back husk without detaching it and remove silk. Optional but preferable is to now rub the corn with butter.
  2. Replace husks and soak ears in cold water for 1/2 hour.
  3. Place corn on grill or on a rack above an open fire.
  4. Cook for about 15 minutes, turning occasionally to ensure even cooking.

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Ribeye Steak on the Grill

Thursday, June 21st, 2007

The ribeye steak, is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be “marbled”) than other parts of the cow. The extra fat makes rib eye steaks especially tender and very flavorful.

 The rib eye is sometimes served with the bone. The extra moisture and fat alongside the bone supposedly enhances the flavor.

This steak is excellent on the grill.

 

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