VIEWS: 2 PAGES: 15 POSTED ON: 8/19/2011
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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