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Steaks Chops and Ribs

VIEWS: 2 PAGES: 15

									S E N S AT I O N A L
GRILLING 5 5 5 5 5


    Tips for Grilling
Steaks, Chops, and Ribs!
         5 5 5 5 5
  steaks, chops,
    w     and ribs    hen you’re grilling meat,
                      you get the attention of
                      the entire neighborhood.
             Heads and noses are drawn to          perfectly grilled cut of meat.
             your backyard, which is emanating         So, “if you’re going to do it,
             smells so enticing they practically   really do it,” says Chris
             stop traffic blocks away. As          Schlesinger, chef and cookbook
             inviting smoke signals waft over      author. “Go ahead and indulge
             the fence, neighbors start            in the red meat religious
             gathering outside, hoping they’ll     experience—but worship at the
             be invited over for dinner. Some      altar twice a week instead of
             folks feel nothing smells as          twice a day.”
             good is as satisfying as a
             smokily seared,




Grilled Steak with Martini Twist
steaking out the best
Steaks enjoy first place as the most popular red meat
for the grill, according to the National Cattlemen’s
Beef Association. Buying the perfect steak to grill is
the prerogative of savvy shoppers.
      Finding a good butcher is your best bet to landing
a connoisseur’s dream cut. All steaks sold in America
have been graded by the U.S. Department of
Agriculture. The grade reflects how flavorful, juicy,
and tender the meat will be. Inspectors look at the
degree of marbling, the internal distribution of fat that
helps keep the meat juicy and tender during cooking.
Most meat sold is choice-grade. Only two to three
percent receive the top grade of prime, usually
reserved for fine restaurants and top butchers.
      The cut matters, too. The best steaks for grilling
are those that are naturally tender and juicy and cook
quickly. Look for those coming from the short loin,
sirloin, and rib sections of the cow, where muscle
movement is minimal.
      The top 10 tenderest beef steaks, according
to Texas A & M University and the National
Cattlemen’s Beef Association, are tenderloins or filet
mignons, chuck top blade, top loin, porterhouse and
T-bones, rib eye, rib, chuck eye, top sirloin, round tip,
and chopped.
      Re-creating a perfect steak-house steak at home
demands serious heat. Some restaurants let their
patrons grill their own steaks because most restau-
rant grills reach 800°, well beyond the capabilities of
home grills. High heat is the secret to searing the
outer surface to a delicious crust, so get your home
grill as hot as possible. Knowing if and when to then
transfer the meat to an area of reduced heat to finish
cooking is the art of the griller. Thick, juicy cuts, such
as T-bones, porterhouses, strips, and rib eyes, turn
out best with a brief stint over medium heat, while
thinner, less tender cuts, such as skirt and round
steaks, don’t need cooking after being seared over
high heat.
      The challenge with steaks is determining when
they’re done, according to Marlys Bielunski of the
National Cattlemen’s Beef Association. “Different
cuts cook at different rates—and you have to judge
every piece of meat individually for its thickness,
internal temperature, and amount of fat.” Then,
there’s the temperature of the grill, the weather, and
myriad other factors. Practice makes perfect. And
what a delicious exercise it is.
                            talking with                               the chef
                          Beef reigns in Texas. From the days of contemporary Texas-style cooking. The food, served in a rustic
                          the Spanish settlers and early Anglo cowboy setting, has been acclaimed for single-handedly
                          pioneers, Texans have raised cattle. elevating the cooking scene in Texas. While inventive, it retains
Major cattle drives across the vast terrain drew the most skillful a Texas lustiness.
cowboys by the 1880s, and their lives became part of the                His signature dish is a prime Texas Rib Eye with a robust
state’s folklore. And, cowboy chuck wagon cooks were known chile crust grilled over a roaring hickory fire and mounded with
to serve up some of the best beef steaks in Texas.                  red-chile-battered onion rings. Pyles’ Cowboy beans are a
       Cowboy cooking is still identified with Texas. It’s simple must accompaniment—these flavorful pinto beans are cooked
home-style fare featuring plenty of barbecue and Texas-size with smoked ham, onion, garlic, tomato, barbecue sauce, beer,
steaks. Stephan Pyles grew up in Big Springs in West Texas chili powder, jalapeños, and other spices. (Both the Cowboy
where, he says, “about the most exciting thing to happen there Rub and Cowboy Beans are available via mail order)
was the Rattlesnake Roundup every March.” He began                      Pyles says that the secret to his steak is quickly searing it
cooking at the age of 8, helping his parents at their Truck Stop over the high heat of his restaurant’s wood-burning fire, then
Cafe. After pursuing serious culinary training in France and finishing the cooking over less intense embers. Texas beef can
becoming a seasoned restaurateur in Dallas and Minneapolis, stand up to such rugged treatment, he says.
he opened Star Canyon in Dallas in 1993 to highlight his own




                                  Stephan Pyles’ Texas Rib Eye
            Everything is big in Texas, and these enormous steaks are no exception. One makes a serving at Star Canyon.




                                                                                                                                           Courtesy of Stephan Pyles and Star Canyon Restaurant; 3102 Oaklawn Ave., Suite 144, Dallas, TX 85219; 214/520-7827
                       We found that each could be shared with several diners and still satisfy most appetites.

   2      tablespoons paprika                  s For the cowboy rub, combine the 2 tablespoons paprika, 2 tablespoons dried chile
   2      tablespoons ground dried
                                               peppers, 1 tablespoon salt, and the sugar in a small bowl. Trim fat from meat. Coat
             medium-hot red chile
             peppers, such as a blend of       the steaks thickly with the mixture. Wrap the steaks in plastic wrap and refrigerate
             guajillo, pasilla, and chipotle   for 2 to 12 hours.
   1      tablespoon kosher salt or other      s Place onion rings in a large bowl about an hour before serving time. Add the milk
             coarse salt
                                               to cover. Meanwhile, combine the flour, 4 teaspoons paprika, 4 teaspoons dried chile
   2      teaspoons sugar
   2      1- to 11⁄4-pound rib eye steaks,     peppers, cumin, 1⁄4 teaspoon salt, and ground red pepper in a shallow dish; set aside.
             cut 1 to 11⁄4 inches thick        s Unwrap the steaks. Grill to desired doneness, turning once. Allow 8 to 12 minutes
 11⁄2     medium onions, cut into              for medium-rare and 12 to 15 minutes for medium for 1-inch thickness; allow 14 to
             1
              ⁄4-inch-thick slices and         18 minutes for medium-rare and 18 to 22 minutes for medium for 11⁄4-inch thickness.
             separated into rings
   2      cups milk
                                               s Meanwhile, heat 1 inch of oil to 365° in a large skillet. Drain onion rings,
   1
   ⁄3     cup all-purpose flour                discarding the milk. Dredge the onions in the seasoned flour, evenly coating the rings.
   4      teaspoons paprika                    Fry onion rings, a few at a time, in a single layer in hot oil for 2 to 3 minutes or till
   4      teaspoons ground dried               golden, stirring once or twice with a fork to separate rings. Remove rings from oil;
             medium-hot red chile
             peppers, such as a blend of
                                               drain on paper towels. Season to taste with additional salt and serve immediately, piled
             guajillo, pasilla, and chipotle   high on the hot steaks. Makes 6 to 8 servings.
   4      teaspoons ground cumin               Nutrition facts per serving: 412 cal.,
   1
   ⁄4     teaspoon kosher or other             26 g total fat (8 g sat. fat), 90 mg choles-     GRILL       Direct, uncovered
             coarse salt                       terol, 1,224 mg sodium, 12 g carbo., 2 g         HEAT        Medium
   1                                           dietary fiber, 33 g pro. Daily Values: 37%
   ⁄4     teaspoon ground red pepper
                                                                                                TIME        8 to 22 minutes
          Cooking oil for deep-fat frying      vit. A, 43% iron.
          Salt
                            Grilled Steak with Martini Twist
            Return to the elegance of a bygone era with a perfectly grilled steak redolent of favorite martini flavors..

   4    green onions, finely chopped         s For the marinade, combine the green onions, gin, oil, and lemon peel. Place the
           (1⁄4 cup)                         steaks in a plastic bag set in a shallow dish. Add marinade; seal bag and turn to coat
   1
   ⁄4   cup gin
                                             steaks with marinade. Refrigerate for 30 minutes.
   1    tablespoon olive oil
   1    teaspoon finely shredded             s Drain the steaks, discarding the marinade. Press the crushed peppercorns onto both
           lemon peel                        sides of the steaks.
   4    boneless beef top loin steaks,       s Grill steaks on grill rack to desired doneness, turning once. Allow 8 to 12 minutes
           cut 1 inch thick (about
                                             for medium-rare and 12 to 15 minutes for medium. Season to taste with salt. To serve,
           2 pounds total)
   1    teaspoon tricolor peppercorns,       garnish with sliced olives and lemon twists. Makes 4 servings.
           crushed                           Nutrition facts per serving: 416 cal.,
        Salt                                 24 g total fat (10 g sat. fat), 134 mg choles-
                                                                                              GRILL      Direct, uncovered
   2    tablespoons sliced pimiento-         terol, 237 mg sodium, 0 g carbo., 0 g dietary
                                                                                              HEAT       Medium-hot
           stuffed green olives              fiber, 45 g pro. Daily Value: 30% iron.
                                                                                              TIME       8 to 15 minutes
        Lemon twists




                               Chutney-Glazed Lamb Chops
                    Any homemade or purchased chutney can be used in this simple, uncommonly good glaze.

   1
   ⁄4   cup chutney                          s For the glaze, combine chutney, pineapple juice, mustard, soy sauce, red pepper,
   1
   ⁄4   cup unsweetened pineapple            and garlic in a blender container or food processor bowl. Cover and blend or process
           juice
                                             till pureed. Glaze may be refrigerated, in a covered container, for up to one week.
   2    teaspoons Dijon-style mustard
   1    teaspoon soy sauce                   s Grill chops on grill rack for 16 to 20 minutes or till desired doneness, turning once
        Dash crushed red pepper              halfway through and brushing with glaze often. Makes 4 servings.
   1    clove garlic, minced                 Nutrition facts per serving: 322 cal.,
   8    lamb rib or loin chops or 4 leg      13 g total fat (5 g sat. fat), 116 mg
           sirloin chops, cut 1 inch thick                                                    GRILL      Indirect, covered
                                             cholesterol, 241 mg sodium, 13 g carbo.,
           (about 21⁄2 pounds total),                                                         HEAT       Medium
                                             0 g dietary fiber, 32 g pro. Daily Value:
           fat trimmed                       22% iron.                                        TIME       16 to 20 minutes




story of martinis                                                     patrons flocked to gilt-edged mahogany bars to see and be
                                                                      seen. Martinis became more than a drink—they became a
The martini is the sleekest and suavest of cocktails. For more        fashion statement and, to the very devoted, a lifestyle. To be
than a century, it has held sway in the world of drinks by virtue     properly consumed, a martini requires the right lighting and
of its purity and simplicity. With just two ingredients, gin and      atmosphere, you see.
vermouth, chilled by a brief shaking with ice, it tolerates only           Movie character James Bond popularized the vodka
one of two garnishes: an olive or twist of lemon. Seasoned            martini, which opened the door to a shake-up of the original
martini aficionados prefer theirs extra dry—typically up to 15        recipe. The martini again enjoyed a renaissance as the
parts chilled gin to 1 part vermouth—which for some means             stylish drink of the 1990s. In the midst of today’s martini
the shadow of the vermouth bottle cast upon the shaker is as          madness—you’ll find inventive multicolor drinks with cute
much as the two ingredients should cross paths.                       names offered from long martini menus at bars. It seems, as
     The origin of the martini is fiercely debated, although the      martini devotee Cole Porter once wrote, “anything goes.”
word has been traced back to turn of the 19th century. After          Still, as this experimental boomlet develops a new martini-
the repeal of the 18th amendment in 1933, martinis were               drinking public, consumers eventually will get around to
embraced on the silver screen as symbols of good taste, and           enjoying the original martini once again.
                                  Corn-Bread-Stuffed Chops
         Cut from pork loin center rib roasts, these chops have a large meaty area that easily accommodates the stuffing.

  1
   ⁄4   teaspoon pepper                     s For the rub, combine the pepper, celery seed, onion salt or garlic salt, cloves, and,
  1
   ⁄8   teaspoon celery seed                if desired, ground red pepper; set aside. Soak the wood chips in water for at least one
  1
   ⁄8   teaspoon onion salt or
           garlic salt
                                            hour; drain.
        Dash ground cloves                  s For stuffing, cook the sausage and onion in a small saucepan till sausage is no
        Dash ground red pepper              longer pink and onion is tender. Drain off fat. Stir in the stuffing mix, cranberries,
           (optional)                       chile peppers, and parsley. Add enough apple juice, broth, or water to just moisten.
  1
   ⁄4   pound bulk pork sausage or
                                            s Cut a slit in the fatty side of each chop, working the knife inside to cut almost to
           bulk turkey sausage
  1
   ⁄2   medium onion, chopped               bone (keep original slit small). Spoon stuffing into pockets. Secure with water-soaked
           (1⁄4 cup)                        wooden toothpicks, if necessary. Sprinkle the rub evenly over both sides of the pork
  1
   ⁄2   cup corn bread stuffing mix         chops; rub in.
  1
   ⁄4   cup dried cranberries
  1
                                            s Sprinkle half of the chips over the coals. Grill chops on grill rack for 35 to 40
   ⁄2   of a 4-ounce can diced green
           chile peppers, drained           minutes or till the juices run clear, turning once. Add more wood chips, as necessary,
   2    tablespoons snipped fresh           every 15 minutes.
           parsley                          s To serve, remove any wooden toothpicks. Makes 4 servings.
   1    to 2 tablespoons apple juice,
                                            Nutrition facts per serving: 406 cal.,
           chicken broth, or water
                                            20 g total fat (7 g sat. fat), 113 mg choles-
   4    pork loin rib chops, cut                                                               GRILL     Indirect, covered
                                            terol, 522 mg sodium, 19 g carbo., 1 g
           11⁄2 inches thick (about         dietary fiber, 37 g pro. Daily Values: 14%         HEAT      Medium
           3 pounds total), fat trimmed     vit. C, 14% iron.                                  TIME      35 to 40 minutes
   3    cups apple or cherry
           wood chips




                      Korean-Style Barbecued Flank Steak
          Flank steaks are boneless cuts with elongated muscle fibers and little fat. For the most flavor and moistness,
                    they welcome marinating and taste the most tender when thinly sliced across the grain.

   4    green onions, finely chopped        s For the marinade, combine the 4 green onions, soy sauce, brown sugar, sesame oil,
           (1⁄4 cup)                        gingerroot, and garlic. Place steak in a plastic bag set in a shallow dish. Add marinade;
  1
   ⁄4   cup soy sauce
                                            seal bag and turn to coat steak with marinade. Refrigerate at least 6 hours or up to
   2    tablespoons brown sugar
   1    tablespoon toasted sesame oil       24 hours, turning occasionally. Drain steak, discarding marinade.
   1    tablespoon grated fresh             s Grill steak on grill rack to desired doneness, turning occasionally; allow 17 to
           gingerroot                       21 minutes for medium. To serve, carve steak across the grain into thin slices.
   2    large cloves garlic, minced
                                            Sprinkle with sesame seed and additional green onion, if desired. Makes 6 servings.
   1    beef flank steak (about
           11⁄2 pounds)                     Nutrition facts per serving: 176 cal.,
   1    tablespoon sesame seed,             9 g total fat (4 g sat. fat), 53 mg cholesterol,   GRILL     Direct, uncovered
           toasted (optional)               238 mg sodium, 1 g carbo., 0 g dietary fiber,
                                                                                               HEAT      Medium
        Finely chopped green onions
                                            22 g pro. Daily Value: 14% iron.
                                                                                               TIME      17 to 21 minutes
           (optional)




Who are the country’s most avid steak lovers?
           Southeasterners eat more steaks than anyone else in America.
                            Orange and Rosemary Chops
    Use honey instead of molasses for a more delicate sweetness. The herb and citrus marinade doubles as a savory glaze.

 2    teaspoons finely shredded           s For the marinade, combine orange peel, orange juice, olive oil,
         orange peel                      white wine Worcestershire sauce, rosemary, molasses, sugar, salt, and
1
 ⁄2   cup orange juice
                                          pepper in a small bowl; set aside.
 2    tablespoons olive oil
 2    tablespoons white wine              s Trim fat from chops. Place chops in a plastic bag set in a shallow
         Worcestershire sauce             dish. Add marinade; seal bag and turn to coat chops with marinade.
 1    tablespoon snipped fresh            Refrigerate for 4 to 24 hours, turning bag occasionally.
         rosemary or 1 teaspoon
                                          s Drain marinade into a small saucepan. Bring to boiling and cook
         dried rosemary, crushed
 1    tablespoon light-flavor             for 2 minutes. Remove from heat; set aside.
         molasses                         s Grill chops on grill rack for 35 to 40 minutes or till juices run clear,
 2    teaspoons sugar                     turning once and brushing with reserved marinade after 20 minutes of
1
 ⁄4   teaspoon salt
1
                                          grilling. Garnish with orange slices, if desired. Makes 4 servings.
 ⁄8   teaspoon pepper
 4    boneless pork loin chops, cut       Nutrition     facts    per    serving:
         11⁄2 inches thick (about         371 cal., 22 g total fat (6 g sat. fat),      GRILL      Indirect, covered
         21⁄2 pounds total)               102 mg cholesterol, 276 mg sodium,
                                                                                        HEAT       Medium
      Orange slices (optional)
                                          11 g carbo., 2 g dietary fiber, 33 g pro.
                                          Daily Values: 30% vit. C, 11% iron.           TIME       35 to 40 minutes




                                                                       Orange and Rosemary Chops
                                             Tropical Fiesta Steak
     For a true calypso beat, offer invigorating Jerk-seasoned black beans and corn to complement the refreshing fruit salsa.


 1
  ⁄4      cup frozen orange juice             s For the marinade, combine the orange juice concentrate; oil; honey; mustard;
             concentrate, thawed              one green onion, sliced (about 2 tablespoons); mint; and hot pepper sauce in a small
  3       tablespoons cooking oil
  2       tablespoons honey
                                              mixing bowl. Reserve 1⁄4 cup of the marinade in a medium bowl for the fruit salsa; set
  1       tablespoon spicy brown or           remaining marinade aside.
             Dijon-style mustard              s For the fruit salsa, add sweet pepper, apple, pear, peach, celery, the remaining
  3       green onions, sliced                2 sliced green onions, and the lemon juice to the 1⁄4 cup marinade. Cover and
             (about 1⁄3 cup)
  1       teaspoon snipped fresh mint or
                                              refrigerate for up to 24 hours.
             1
              ⁄4 teaspoon dried mint,         s Place the steak in a plastic bag set in a shallow bowl. Add the marinade; seal bag
             crushed                          and turn to coat the meat with marinade. Refrigerate for 12 to 24 hours, turning the
          Several dashes bottled hot          bag occasionally.
             pepper sauce
 1                                            s Remove the steak from the plastic bag, reserving marinade. Grill steaks on grill
  ⁄2      medium red sweet pepper,
             chopped (1⁄2 cup)                rack to desired doneness, turning once and brushing occasionally with marinade till
  1       small red apple, chopped            the last 10 minutes of grilling. For medium, allow 18 to 22 minutes for a 1-inch-thick
             (1⁄2 cup)                        steak or 36 to 40 minutes for a 11⁄2-inch-thick steak.
  1       small pear, chopped (1⁄2 cup)
                                              s To serve, top steak with fruit salsa. Makes 6 servings.
  1       small peach, chopped (1⁄2 cup)
 1
  ⁄2      stalk celery, chopped (1⁄4 cup))    Nutrition facts per serving: 300 cal.,
  2       teaspoons lemon juice               16 g total fat (5 g sat. fat), 76 mg choles-    GRILL      Direct, uncovered
11⁄2      pounds boneless beef                terol., 91 mg sodium, 13 g carbo., 1 g
                                                                                              HEAT       Medium
             sirloin steak, cut 1 to          dietary fiber, 27 g pro. Daily Values: 51%
                                              vit. C, 20% iron.                               TIME       18 to 40 minutes
             11⁄2 inches thick




                                              Stay-Awake Steak
            For this update of an old-fashioned chuck wagon steak marinated in coffee, you can use strong coffee that has
                                been cooked over the campfire or brewed in your coffeemaker at home.

     1    medium onion, chopped               s For the marinade, combine the onion, steak sauce or barbecue sauce, espresso or
             (1⁄2 cup)                        coffee, and Worcestershire sauce. Place steak in a plastic bag set in a shallow dish.
 1
     ⁄2   cup bottled steak sauce or
                                              Add marinade; seal bag and turn to coat steak with marinade. Refrigerate at least
             hickory-flavor barbecue
             sauce                            2 hours or up to 24 hours. Remove steaks from marinade; discard marinade.
 1
     ⁄4   to 1⁄3 cup strong brewed            s Soak the wood chips in the beer or water for at least one hour; drain. Sprinkle half
             espresso or coffee               of the chips over the coals.
     2    tablespoons Worcestershire
                                              s Grill steak on grill rack to desired doneness, turning once. Allow 16 to 20 minutes
             sauce
     1    boneless beef sirloin steak,        for medium-rare or 20 to 24 minutes for medium. Add more chips after 15 minutes,
             cut 1 inch thick (about          if necessary.
             11⁄2 pounds total)               s To serve, carve steak into slices. Makes 6 servings.
     1    cup wood chips (hickory,
                                              Nutrition facts per serving: 208 cal.,
             pecan, or oak)
                                              10 g total fat (4 g sat. fat), 76 mg choles-    GRILL      Indirect, covered
     1    12-ounce can beer or                terol, 157 mg sodium, 1 g carbo., 0 g dietary   HEAT       Medium
             11⁄2 cups water                  fiber, 26 g pro. Daily Value: 19% iron.         TIME       16 to 24 minutes
                          Beer-Marinated Peppered T-Bones
                    Beer lovers will have no problem figuring out what to do with the leftover 6 ounces of beer.

  1       large onion, chopped (1 cup)       s For the marinade, combine the onion, beer, chili sauce, parsley, mustard,
 1
  ⁄2      of a 12-ounce can or bottle        Worcestershire sauce, brown sugar, paprika, and the ground black pepper. Place steaks
             beer (3⁄4 cup)
 3
                                             in a plastic bag set in a shallow dish. Add marinade; seal bag and turn to coat steaks
  ⁄4      cup chili sauce
 1
  ⁄4      cup snipped parsley                with marinade. Refrigerate at least 4 hours or up to 24 hours, turning steaks
  3       tablespoons Dijon-style            occasionally.
             mustard                         s Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with
  1       tablespoon Worcestershire
                                             the cracked black pepper.
             sauce
  2       teaspoons brown sugar              s Grill steaks on grill rack to desired doneness, turning once. Allow 8 to 12 minutes
 1
  ⁄2      teaspoon paprika                   for rare and 12 to 15 minutes for medium. Makes 6 servings.
 1
  ⁄2      teaspoon ground black pepper       Nutrition facts per serving: 224 cal.,
  3       beef T-bone steaks, cut 1 inch     10 g total fat (4 g sat. fat), 62 mg choles-       GRILL    Direct, uncovered
             thick (about 1 pound each),     terol, 212 mg sodium, 3 g carbo, 0 g dietary       HEAT     Medium-hot
             or 6 beef top loin steaks,      fiber, 27 g pro. Daily Value: 18% iron.
                                                                                                TIME     8 to 15 minutes
             cut 1 inch thick (about
             13⁄4 pounds total)
  1       to 11⁄2 teaspoons cracked
             black pepper




                           Flank Steak with Caliente Catsup
              The spicy catsup can be made up to a week ahead and stored in an airtight container in the refrigerator.
                          Leftovers are great as a sandwich spread and for dipping french fries or shrimp.

     1    16-ounce can whole Italian-        s For the catsup, combine tomatoes, vinegar, onion, celery, sweet pepper, brown
             style tomatoes, cut up          sugar, jalapeño peppers, garlic, cinnamon, 1⁄4 teaspoon salt, ginger, and crushed red
 1
     ⁄2   cup wine vinegar
 1
                                             pepper in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered,
     ⁄2   medium onion, chopped
             (1⁄4 cup)                       about 20 minutes or till thickened, stirring occasionally.
 1
     ⁄2   stalk celery, chopped (1⁄4 cup)    s Meanwhile, combine chili powder, cumin, and 1⁄4 teaspoon salt. Rub onto both
 1
     ⁄2   green sweet pepper, chopped        sides of steak.
             (1⁄4 cup)
                                             s Grill steak on grill rack to desired doneness, turning occasionally. Allow 16 to
     3    tablespoons brown sugar
     2    fresh jalapeño peppers, seeded     20 minutes for medium-rare or 20 to 24 minutes for medium.
             and finely chopped              s Remove from the grill and let stand for 5 minutes. To serve, thinly slice meat across
  6       cloves garlic, minced              the grain; serve with the catsup. Makes 6 servings.
 1
  ⁄2      teaspoon ground cinnamon
 1
                                             Nutrition facts per serving: 195 cal.,
  ⁄4      teaspoon salt
 1
                                             7 g total fat (3 g sat. fat), 44 mg cholesterol,   GRILL    Direct, uncovered
  ⁄4      teaspoon ground ginger             382 mg sodium, 14 g carbo., 2 g dietary
 1
  ⁄4      teaspoon crushed red pepper                                                           HEAT     Medium
                                             fiber, 20 g pro. Daily Values: 10% vit. A,         TIME     16 to 20 minutes
  1       tablespoon chili powder            47% vit. C, 23% iron.
11⁄2      teaspoon ground cumin
 1
  ⁄4      teaspoon salt
  1       11⁄4- to 11⁄2-pound beef flank
             steak or sirloin steak, cut
             1 inch thick
            Grilled Chops with Walla Walla Onion Cream
         A creamed onion and wine sauce gives this dish incomparable richness. For a lighter rendition, use light cream
                                        or half-and-half instead of whipping cream.

  2     large Walla Walla onions or         s For the onion cream, cook and stir the onions and gingerroot in margarine or butter
           other onions, thinly sliced      in a skillet till tender but not brown. Add 1 cup of the chicken broth, the vinegar,
           and separated into rings
                                            salt, and pepper. Cook, uncovered, over high heat about 15 minutes or till liquid
           (2 cups)
  1     teaspoon grated gingerroot          evaporates. Add remaining broth and the wine. Return to boiling and simmer,
  2     tablespoons margarine               uncovered, about 5 minutes or till liquid is reduced by two-thirds. Add whipping
           or butter                        cream; cook and stir over medium heat about 15 minutes more or till thickened.
11⁄2    cups chicken broth
                                            s Meanwhile, grill chops on grill rack to desired doneness. Allow 10 to 12 minutes
  1     tablespoon white wine vinegar
 1
  ⁄2    teaspoon salt                       for medium. Serve with warm onion cream. Garnish with Italian parsley, if desired.
 1
  ⁄2    teaspoon coarsely cracked           Makes 4 servings.
           black pepper                     Nutrition facts per serving: 541 cal.,
 1
  ⁄2    cup dry white wine                  37 g total fat (17 g sat fat), 206 mg choles-     GRILL       Direct, uncovered
  1     cup whipping cream                  terol, 466 mg sodium, 9 g carbo., 1 g dietary     HEAT        Medium-hot
  4     veal loin chops, cut 3⁄4 inch       fiber, 37 g pro. Daily Values: 33% vit. A,
           thick (about 2 pounds total)
                                                                                              TIME        10 to 12 minutes total
                                            10% iron.
        Italian parsley (optional)




                                      K.C. Barbecue Beef Ribs
     The cardinal rule when grilling ribs is patience. They need slow cooking over low indirect heat for true barbecue flavor.
                                  If rushed, ribs can become charred and dry, like shoe leather.

 1
  ⁄2    cup cider vinegar                   s For the marinade, bring the vinegar to boiling in a medium saucepan. Remove
  3     tablespoons sugar                   from heat. Stir in the sugar, dry mustard, and salt. Stir till sugar is dissolved. Stir in
  2     teaspoons dry mustard
 1
                                            the pineapple juice, Worcestershire sauce, onion, and oil. Cool to room temperature.
  ⁄8    teaspoon salt
  2     cups pineapple juice                s Trim fat from ribs. Place ribs in a large plastic bag set in a shallow bowl. Add
 1
  ⁄2    cup Worcestershire sauce            marinade; seal bag and turn to coat ribs with marinade. Refrigerate at least 4 hours or
  1     small onion, finely chopped         up to 24 hours, turning bag occasionally. Soak wood chips in water for one hour
           (1⁄3 cup)                        before grilling; drain.
  2     tablespoons cooking oil
21⁄2    to 3 pounds boneless beef
                                            s Remove ribs from marinade. Pat dry with paper towels. Generously sprinkle both
           short ribs, cut into             sides of ribs with the K.C. Rub; rub mixture into ribs.
           serving-size pieces              s Sprinkle 1 cup of the drained chips over the coals. Grill ribs on grill rack over a drip
        K.C. Rub                            pan for 11⁄4 to 11⁄2 hours or till tender, adding more chips every 15 minutes and more
  4     cups wood chips (hickory
           or oak)
                                            coals as necessary. Makes 6 to 8 servings.
                                            K.C. Rub: Combine 4 teaspoons paprika, 11⁄2 teaspoons sugar, 1 teaspoon garlic
                                            powder, 1⁄2 teaspoon pepper, and 1⁄4 teaspoon salt.
                                            Nutrition facts per serving: 253 cal.,
                                            14 g total fat (6 g sat. fat), 66 mg choles-      GRILL      Indirect, covered
                                            terol, 192 mg sodium, 8 g carbo., 0 g             HEAT       Medium
                                            dietary fiber, 22 g pro. Daily Values: 21%
                                                                                              TIME       11⁄4 to 11⁄2 hours
                                            vit. C, 21% iron.
                                         Lime Salsa Chops
                        The true border flavors in these branded chops call for a frosty margarita.


1
⁄2   medium red onion, finely            s For the marinade, combine red onion, lime juice, serrano or jalapeño peppers,
        chopped (1⁄4 cup)                sesame oil, and cumin seed. Reserve 2 tablespoons of mixture. Place chops in a plastic
1
⁄4   cup lime juice
                                         bag set in a shallow dish. Add remaining marinade; seal bag and turn to coat chops
2    fresh serrano or jalapeño
        peppers, seeded and finely       with marinade. Refrigerate for 2 to 4 hours, turning bag occasionally.
        chopped                          s For salsa, mix reserved marinade, tomatoes, cucumber, green onions, cilantro, and
1    tablespoon toasted sesame oil       honey. Cover and refrigerate till serving time.
1    teaspoon cumin seed, crushed
                                         s Drain chops, reserving marinade. Bring marinade to boiling in a small saucepan.
6    boneless pork loin chops, cut
        3
         ⁄4 inch thick (about 2 pounds   Add jalapeño jelly and boil 2 minutes more; set aside.
        total), fat trimmed              s Grill chops on the grill rack for 8 to 11 minutes or till juices run clear, turning
4    plum tomatoes, chopped              once and brushing with jelly mixture during the last 5 minutes. Serve with salsa.
        (about 2 cups)                   Makes 6 servings.
1    small cucumber, seeded and
        chopped                          Nutrition facts per serving: 211 cal.,
2    green onions, sliced (1⁄4 cup)      10 g total fat (3 g sat. fat), 51 mg choles-    GRILL        Direct, uncovered
2    tablespoons snipped fresh
                                         terol, 46 mg sodium, 14 g carbo, 1 g dietary    HEAT         Medium-hot
                                         fiber, 17 g pro. Daily Value: 27% vit. C.
        cilantro                                                                         TIME         8 to 11 minutes
1    tablespoon honey
3    tablespoons jalapeño jelly




                                                                                                      Lime Salsa Chops
shopping for grilling ribs
                                                                         s ST. LOUIS-STYLE RIBS are spareribs with the
s SPARERIBS are the intact rib section from the                          breast or brisket bone removed and offer a tender
belly or side of the animal. A rack has at least 11                      meatiness similar to back ribs at a cheaper price.
bones. Spareribs are great for gnawing and are a                         Count on 1 pound per person. The small meaty pieces
favorite among rib lovers. They contain the least                        that are removed from the spareribs are called rib tips,
amount of meat and are less tender than other ribs.                      pork brisket bone ribs, or breaks, and are delicacies
Count on a minimum of 1 pound of spareribs                               worth trying.
per person.                                                              s COUNTRY-STYLE RIBS, the meatiest of the
s BACK RIBS. Pork loin ribs are cut from the blade                       pork ribs, are made by splitting the blade end of the
and center section of the pork loin. They are meatier                    loin in half lengthwise. The halves are cut into 1-inch-
and less fatty than spareribs and include the tender “fin-               wide slices or into three- to six-rib sections. Plan on
ger meat” between the ribs. Beef back ribs are the ribs                  about 1⁄2 pound per person. You’ll want to provide knives
left when rib eye steaks are removed from the rib sec-                   and forks as well as napkins for eating these.
tion of a cow. Baby back ribs simply have shorter bones                  s RIBLETS are 3- to 4-inch lengths cut from the
than spareribs. Back ribs have 8 to 13 ribs per rack.                    breast of veal or lamb and contain rib bones and layers
Allow at least 1 pound per serving.                                      of especially flavorful lean meat. Allow about 1 pound
                                                                         per serving.


    For better browning pat meat dry before placing it on the grill.
                                                                 National Cattlemen’s Beef Association




                                            Plum-Glazed Spareribs
                  When pressed for time, purchased Chinese plum sauce can be used in place of the sauce in this recipe,
                             but make it from scratch for the most vibrant flavors. It takes just minutes and
                                will keep in your refrigerator, in an airtight container, for up to a week.
                                               s For sauce, drain plums, reserving liquid. Pit plums. Combine plums and their
       1    16-ounce can whole, unpitted       reserved liquid, orange juice concentrate, hoisin sauce, soy sauce, gingerroot, and
               purple plums
                                               pepper in a food processor bowl or blender container. Cover and process or blend till
       2    tablespoon orange juice
               concentrate                     mixture is nearly smooth. Transfer mixture to saucepan. Bring to boiling; reduce heat.
       2    tablespoons bottled hoisin         Simmer, uncovered, about 15 minutes or till slightly thickened. Stir in sesame seed.
               sauce                           s Sprinkle ribs with salt and pepper. Grill ribs on grill rack for 11⁄4 to 11⁄2 hours or till
       1    tablespoon soy sauce
                                               ribs are tender and no pink remains, brushing with sauce the last 10 minutes of
       1    teaspoon grated gingerroot
      1
       ⁄4   teaspoon pepper                    grilling. Heat any remaining sauce and pass with ribs. Makes 6 servings.
       2    tablespoons sesame seed,              Nutrition facts per serving: 428 cal.,
               toasted                            27 g total fat (10 g sat. fat), 103 mg choles-
       4    pounds pork spareribs, cut            terol, 372 mg sodium, 18 g carbo., 1 g
                                                                                                    GRILL       Indirect, covered
               into serving-size pieces           dietary fiber, 26 g pro. Daily Values: 15%
                                                                                                    HEAT        Medium
            Salt and pepper                       vit. C, 16% iron.
                                                                                                    TIME        11⁄4 to 11⁄2 hours
                                             German Grilled Ribs
                   This hearty cold-weather dish is an ideal way to enjoy your grill year-round. Roast some potatoes
                                                   on the grill as an accompaniment.

       1    tablespoon margarine or butter     s Heat margarine or butter in a small skillet over medium heat till melted. Add apples
       2    medium cooking apples, cored
               and chopped (11⁄3 cups)
                                               and onion; cook over medium heat about 5 minutes or till tender. Remove from heat.
       1    small onion, chopped (1⁄3 cup)     Stir in wine or apple juice, brown sugar, and caraway seed. Drain sauerkraut; rinse
      1
       ⁄2   cup dry white wine or              with cold water; drain well. Combine sauerkraut and apple mixture, mixing lightly.
               apple juice                     s Tear off a 36x18-inch piece of heavy foil. Fold in half to make a square that
       2    tablespoons brown sugar
       1    teaspoon caraway seed
                                               measures 18x18 inches. Place sauerkraut mixture in center of foil. Bring up edges
       1    16-ounce package sauerkraut        slightly to hold juices. Bring up opposite foil edges and seal with double fold. Then
     11⁄2   pounds boneless country-style      fold remaining edges together to completely enclose sauerkraut mixture, leaving
               pork ribs                       space for steam to build.
      1
       ⁄4   cup apple butter
                                               s Grill foil packet and ribs on grill rack for 30 minutes. Brush ribs with some of the
            Apple slices (optional)
                                               apple butter. Cover and grill for 30 to 35 minutes more or till ribs are tender and no
                                               pink remains, brushing ribs occasionally with apple butter. Partially open sauerkraut
                                               packet for the last 15 minutes of grilling. Serve ribs with the sauerkraut mixture.
                                               Garnish with apple slices, if desired.
                                               Makes 6 servings.
                                                                                                 GRILL    Indirect, covered
                                               Nutrition facts per serving: 305 cal.,
                                               16 g total fat (5 g sat. fat), 65 mg choles-      HEAT     Medium
                                               terol, 476 mg sodium, 20 g carbo., 2 g            TIME     1 to 11⁄2 hours
                                               dietary        fiber,        17       g        pro.    Daily         Value:          24%
                                               vit. C.




German Grilled Ribs




                                                                                                              Main Dishes           q   73
                                                                                                              Simply Perfect Grilling 1999
                Country Ribs with Peach Jalapeño Sauce
  1    15- to 16-ounce can peach        s For the sauce, combine the peach slices, onion, corn syrup or honey, steak sauce,
          slices, drained               and cumin in a blender container or food processor bowl. Cover and blend or process
  1    medium onion, chopped
                                        till nearly smooth. Pour into a small saucepan. Stir in the chutney and jalapeño pepper.
          (1⁄2 cup)
 1
  ⁄4   cup light-color corn syrup       Cook and stir over low heat till heated through.
          or honey                      s Grill ribs on grill rack for 11⁄2 to 2 hours or till tender, adding more coals as
  2    tablespoons bottled steak        necessary. Brush two or three times with the peach mixture during the last 10 minutes
          sauce
 1
                                        of grilling. Boil any remaining sauce for 2 minutes; serve with ribs. Makes 4 servings.
  ⁄4   teaspoon ground cumin
 1
  ⁄2   cup peach chutney                Nutrition facts per serving: 556 cal.,
  1    to 2 fresh jalapeño peppers,     27 g total fat (10 g sat. fat), 83 mg choles-    GRILL      Indirect, covered
          stems and seeds removed,      terol, 259 mg sodium, 50 g carbo., 2 g
                                                                                         HEAT       Medium
          finely chopped                dietary fiber, 28 g pro. Daily Values: 18%
                                        vit. C, 23% iron.                                TIME       11⁄2 to 2 hours
21⁄2   to 3 pounds pork country-style
          ribs, fat trimmed




                                               Country Ribs with Peach Jalapeño Sauce
                                     Pesto-Packed Pork Chops
                           The sweet heat of jalapeño jelly provides the surprise in this flavorful recipe.

   3    tablespoons crumbled feta             s For filling, combine the feta cheese, 2 tablespoons of the pesto, and the pine nuts
           cheese                             in a small mixing bowl; set aside. For glaze, melt jelly in a small saucepan over low
   5    tablespoons purchased pesto
                                              heat. Stir in the remaining pesto and the vinegar; heat through. Set aside.
   1    tablespoon pine nuts, toasted
   2    tablespoons jalapeño jelly            s Make a pocket in each chop by cutting horizontally from the fat side almost to the
   1    tablespoon balsamic vinegar           bone on the opposite side. Spoon filling into each pocket. Secure the opening with
   4    pork loin chops or boneless           water-soaked wooden toothpick, if necessary.
           pork loin chops, cut
                                              s For rub, combine garlic, black pepper, red pepper, celery seed, fennel seed, thyme,
           11⁄4 inches thick (about
           21⁄4 pounds total), fat trimmed    and cumin in a small mixing bowl. Rub evenly onto all sides of meat.
   1    teaspoon minced garlic                s Grill chops on grill rack for 35 to 40 minutes or till juices run clear, turning once
   1    teaspoon ground black pepper          and brushing occasionally with glaze during the last 10 minutes of grilling. To serve,
  1
   ⁄2   teaspoon ground red pepper
  1
                                              remove any wooden toothpicks, and if desired, garnish with basil. Makes 4 servings.
   ⁄2   teaspoon celery seed
  1
   ⁄2   teaspoon fennel seed, crushed         Nutrition facts per serving: 427 cal.,
  1
   ⁄4   teaspoon dried thyme, crushed         28 g total fat (7 g sat. fat), 101 mg            GRILL      Indirect, covered
  1
   ⁄4   teaspoon ground cumin                 cholesterol, 322 mg sodium, 12 g carbo.,         HEAT       Medium
        Fresh basil leaves (optional)
                                              0 g dietary fiber, 30 g pro. Daily Value:
                                                                                               TIME       35 to 40 minutes
                                              13% iron.




                             Maple-Apricot Pork Medaillons
            Serve these rich medaillons with couscous or wild rice pilaf to absorb the delicious maple-apricot sauce.

 15     slices bacon                          s Partially cook bacon in a large skillet over medium heat. Cut the pork tenderloin
  2     pork tenderloins (about               into 15 slices each about 11⁄2 inches thick. Wrap a slice of bacon around each pork
           11⁄2 pounds)
                                              slice; secure with a wooden toothpick, if desired. Thread wrapped meat onto skewers.
   1    medium shallot, finely chopped
   2    tablespoons butter or                 s Grill medaillons on grill rack about 20 to 22 minutes, turning once, or till a
           margarine                          thermometer inserted into meat registers 160°.
  2
   ⁄3   cup coarsely snipped dried            s Meanwhile, for sauce, cook shallot in butter or margarine in a medium saucepan
           apricots                           for 1 minute. Add apricots, vinegar, orange peel, allspice, and pepper. Carefully add
  1
   ⁄3   cup apricot vinegar or other
           light-color fruit-flavor vinegar
                                              the liqueur or juice. Bring mixture to boiling; reduce heat and simmer for 8 to 10
           or champagne vinegar               minutes or till thickened. Add maple syrup and heat through.
   2    teaspoons finely shredded             s To serve, remove meat from the skewers and remove any wooden toothpicks. Serve
           orange peel                        immediately with the warm sauce. Makes 6 servings.
        Dash ground allspice
        Dash pepper                           Nutrition facts per serving: 398 cal.,
  1
   ⁄4   cup orange liqueur or
                                              16 g total fat (7 g sat. fat), 104 mg choles-    GRILL      Indirect, covered
                                              terol, 354 mg sodium, 31 g carbo., 1 g           HEAT       Medium-hot
           orange juice
  1                                           dietary fiber, 31 g pro. Daily Values: 16%
   ⁄2   cup maple syrup                                                                        TIME       20 to 22 minutes
                                              vit. A, 14% vit. C, 18% iron. ❏




More beef is eaten on Memorial Day than on any other day of the year.
                   Labor Day and the Fourth of July run second and third.

								
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