Season for grilling is upon us!
Posted: May 21, 2008 11:08 am
Grilling season — where you measure time by the number of minutes it takes before you turn the steaks — annually is ushered in with the Memorial Day holiday. In addition to honoring those who have given their lives to ensure and protect our freedom, it's the time Americans fire up the grill and embark on a summer of outdoor cooking.
At the recommendation of my favorite meatcutter, I use USDA choice beef for grilling. According to the USDA Web site, choice grades of meat have less marbling than prime cuts, but still will be tender, juicy and flavorful. When choosing meat for grilling, look for bright red color and meat that is nicely marbled with small veins of fat.Choice cuts of meat will not need to be tenderized by liquid Marinades.Reserve these marinads for tougher cuts of meat such as chuck steaks and roasts, flank steaks and skirt steaks. The acid in liquid marinades — citrus juice or vinegar — help break down tough, connective tissue for more tender eating.
Here are a few recipes to help begin a summer of grilling:
Grilled Tri-Tip Roast
2- to 3-pound tri-tip roast
Dry rub:
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Combine dry rub ingredients and thoroughly rub into all sides of the roast. Cover with plastic wrap and chill overnight in the refrigerator.
When ready to cook, fire up the gril (charcoal, gas or electric) and place roast over hot heat to sear the meat, turning often until roast is well browned on both sides.
Move roast to a part of the grill where there is not heat underneath. Cover and cook 30-35 minutes over indirect heat until meat registers 135 degrees internally with an instant-read thermometer.
Remove from grill, wrap in foil and allow roast to rest 30 minutes. Roast will continue to cook another 10-15 minutes during this time, and juices will be absorbed back into the meat.
When ready to serve, unwrap and carve across the grain.
Bombay Chicken
This recipe from the National Chicken Council and U.S. Poultry & Egg Council imparts the flavors of India through a spicy rub used on boneless chicken thighs. Don't be frightened by the long list of ingredients. The rub takes only minutes to mix together.
6 boneless chicken thighs, with skin
1/3 cup olive oil
4 cloves garlic, minced
2-inch piece gingerroot, minced
1 tablespoon lime juice
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
Place meat in a shallow baking dish. In a bowl, combine remaining ingredients, mixing well. Cover chicken with the spice mixture, rubbing into the chicken on all sides. Refrigerate one hour.
Grill chicken five to 10 minutes on all sides over medium heat until internal temperture is 160 degrees on an instant-read thermometer. Serve over rice or couscous.
Note: Using thighs with skin keeps the chicken from drying out. If fat is a concern, you can use boneless, skinless thighs, but watch them carefully while cooking to make sure they don't get dry and tough.
Mustard-Rubbed Tuna Steaks
and Pineapple Salsa
1/4 cup olive oil
2 tablespoons lime juice
6 tuna steaks, about 6-8 ounces each
Mustard rub:
1 tablespoon dry mustard
1 tablespoon paprika
2 tablespoons dried cilantro
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
Pineapple salsa:
15-ounce can pineapple tidbits
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced red onion
1 tablespoon fresh lime juice
2 1/2 teaspoons chopped jalapeño peppers
1/4 teaspoon grated lime zest
Combine olive oil and 2 tablespoons lime juice; brush each side of the tuna steaks with the mixture.
Mix rub ingredients and sprinkle over steaks. Wrap and refrigerate for several hours.
While steaks are marinating, mix salsa ingredient together.
Grill steaks over hot heat about four minutes per side, or until steaks just begin to flake. Do not overcook or the tuna steaks will dry out and be tough.
Serve with pineapple salsa.
Perfectly Grilled Rib Eyes
4 beef rib eyes, about 1 1/2 inches thick
1 tablespoon olive oil
Dry rub:
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon red pepper
1 teaspoon salt
In a small bowl, combine the seasonings, mixing well to make dry rub. Sprinkle rub evenly over steaks, pressing in both sides of the meat. Cover and chill one hour.
Brush steaks with olive oil and grill over medium-hot coals or heat for a total of 14-18 mintues for rare, 18-22 minutes for medium and 24-28 minutes for well done. Remove from heat and allow to stand 1-15 minutes before slicing across the grain to serve.
At the recommendation of my favorite meatcutter, I use USDA choice beef for grilling. According to the USDA Web site, choice grades of meat have less marbling than prime cuts, but still will be tender, juicy and flavorful. When choosing meat for grilling, look for bright red color and meat that is nicely marbled with small veins of fat.Choice cuts of meat will not need to be tenderized by liquid Marinades.Reserve these marinads for tougher cuts of meat such as chuck steaks and roasts, flank steaks and skirt steaks. The acid in liquid marinades — citrus juice or vinegar — help break down tough, connective tissue for more tender eating.
Here are a few recipes to help begin a summer of grilling:
Grilled Tri-Tip Roast
2- to 3-pound tri-tip roast
Dry rub:
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Combine dry rub ingredients and thoroughly rub into all sides of the roast. Cover with plastic wrap and chill overnight in the refrigerator.
When ready to cook, fire up the gril (charcoal, gas or electric) and place roast over hot heat to sear the meat, turning often until roast is well browned on both sides.
Move roast to a part of the grill where there is not heat underneath. Cover and cook 30-35 minutes over indirect heat until meat registers 135 degrees internally with an instant-read thermometer.
Remove from grill, wrap in foil and allow roast to rest 30 minutes. Roast will continue to cook another 10-15 minutes during this time, and juices will be absorbed back into the meat.
When ready to serve, unwrap and carve across the grain.
Bombay Chicken
This recipe from the National Chicken Council and U.S. Poultry & Egg Council imparts the flavors of India through a spicy rub used on boneless chicken thighs. Don't be frightened by the long list of ingredients. The rub takes only minutes to mix together.
6 boneless chicken thighs, with skin
1/3 cup olive oil
4 cloves garlic, minced
2-inch piece gingerroot, minced
1 tablespoon lime juice
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
Place meat in a shallow baking dish. In a bowl, combine remaining ingredients, mixing well. Cover chicken with the spice mixture, rubbing into the chicken on all sides. Refrigerate one hour.
Grill chicken five to 10 minutes on all sides over medium heat until internal temperture is 160 degrees on an instant-read thermometer. Serve over rice or couscous.
Note: Using thighs with skin keeps the chicken from drying out. If fat is a concern, you can use boneless, skinless thighs, but watch them carefully while cooking to make sure they don't get dry and tough.
Mustard-Rubbed Tuna Steaks
and Pineapple Salsa
1/4 cup olive oil
2 tablespoons lime juice
6 tuna steaks, about 6-8 ounces each
Mustard rub:
1 tablespoon dry mustard
1 tablespoon paprika
2 tablespoons dried cilantro
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
Pineapple salsa:
15-ounce can pineapple tidbits
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced red onion
1 tablespoon fresh lime juice
2 1/2 teaspoons chopped jalapeño peppers
1/4 teaspoon grated lime zest
Combine olive oil and 2 tablespoons lime juice; brush each side of the tuna steaks with the mixture.
Mix rub ingredients and sprinkle over steaks. Wrap and refrigerate for several hours.
While steaks are marinating, mix salsa ingredient together.
Grill steaks over hot heat about four minutes per side, or until steaks just begin to flake. Do not overcook or the tuna steaks will dry out and be tough.
Serve with pineapple salsa.
Perfectly Grilled Rib Eyes
4 beef rib eyes, about 1 1/2 inches thick
1 tablespoon olive oil
Dry rub:
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon red pepper
1 teaspoon salt
In a small bowl, combine the seasonings, mixing well to make dry rub. Sprinkle rub evenly over steaks, pressing in both sides of the meat. Cover and chill one hour.
Brush steaks with olive oil and grill over medium-hot coals or heat for a total of 14-18 mintues for rare, 18-22 minutes for medium and 24-28 minutes for well done. Remove from heat and allow to stand 1-15 minutes before slicing across the grain to serve.
