Recipe of the Month

"Grilling Season Tips"

Here are some tips I have picked up along the way that can make you look like a champ at the BBQ grille...

Here is an easy marinade for any cut of meat you plan on cooking on the grille:

Sauté crushed garlic, cracked black pepper, sea salt, and rosemary in olive oil until the garlic is browned.  Brush this mixture on your cuts of meat and let sit at room temperature for 30 minutes prior to grilling...  amazing!

For a non-stick grille for the season:  Get the grille up to maximum heat for 15 minutes.  Turn it off.  Brush the racks with grapeseed oil and let your grille cool down.  You will find the racks to virtually non-stick for the balance of the season!

Here is a formula for the perfect steak.  Begin with steak at room temperature.  Get your grille as hot as possible.  Sear the steak on each side rotating the steak about 45 degrees to get a nice cross hatch.  Do not flip the steak more than once.  Finish preparing the steak with indirect heat.  Place the steak on a plate and cover with foil for seven minutes after it comes off the grille.  This allows the juices to return to the core and each bite will have flavorful juices rather than having all the juice run out after the first slice.

One last tip for something that may be new:  Try loading up a bamboo skewer, after soaking it in water for 30 minutes, with fresh strawberries.  Place the skewer on the grille, turning once.  The strawberries will caramelize and have an amazing flavor!