From the category archives:

grilling

Bobby Flay Shares His Grilling Tips and Recipes

by Joi on August 26, 2010

Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.

One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.

Grilling tips from Bobby Flay – does it get any better than that?

Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.

Here are Bobby Flay’s grilling tips and recipes. Enjoy!

DON’T BE INTIMIDATED BY THE GRILL

  • A grill is just a source of heat. Just like a stove, it is very user-friendly.

CHOOSE THE RIGHT GRILL FOR YOU

  • Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

GIVE YOURSELF ROOM

  • Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.

ORGANIZE & PRIORITIZE

  • Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.

MAKE SURE IT’S HOT

  • Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is – high, medium-high, etc. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but you’ll pull your hand back at just the right moment.

◦ High: 2 counts

◦ Medium-high: 4 counts

◦ Medium: 6 counts

◦ Medium-low: 8 counts

◦ Low: 10 counts

KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES

  • Items like ribs, whole chicken, bone-in chicken breasts, etc.

DON’T PLAY WITH YOUR FOOD

  • The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.

DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA

  • It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK

  • You can always put food back on the fire if you need to.

RIBEYE & ANAHEIM CHILE QUESADILLA RECIPE

Serves: 4

Marinated Ribeye:

8 Cloves Garlic, finely chopped
2 Anaheim Chiles, stems removed and coarsely chopped
3 Tablespoons Oregano, finely chopped
1/2 Cup Canola Oil
1 (1-1/4 inch thick) Boneless Ribeye (about 1 lb)
Salt and coarsely ground Black Pepper

1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

Anaheim Chile Vinaigrette:

3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
3/4 Cup Canola Oil
1/4 Cup chopped fresh Cilantro

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

Quesadilla:

12 Flour Tortillas, 6-inch in diameter
1-1/2 Cups grated Monterey Jack Cheese
Marinated Ribeye slices, from above
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

ABOUT BOBBY FLAY STEAK:

Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.

ABOUT BORGATA HOTEL CASINO & SPA:

Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.

Cape Cod Barbecue Sauce

by Joi on July 30, 2010

The recipe below calls for an ingredient that many people only think of once a year – Ocean Spray Jellied Cranberry Sauce. I honestly buy cranberry sauce year round. I serve a great deal of chicken and cranberry sauce is an excellent side dish for poultry.

Not only is it convenient and delicious, it’s VERY healthy, so I want to feed it to my family as often as possible. It’s also a great accompaniment to summer sandwiches and winter paninis. As a matter of fact, I often put jellied cranberry sauce smack dab on my sandwiches. Ham, turkey, chicken… outrageously delicious!

Naturally, I buy it by the cartloads when Thanksgiving, Christmas, and Easter roll around. Cranberry sauce is as big a tradition as dressing, ham, and green bean casserole.

It also makes a fast, easy, and healthy snack for watching ballgames, movies, or The Biggest Loser. Just slice it onto a platter, throw on some of your favorite nuts (pecans are my favorite nuts to pair with cranberry sauce) and grapes and have at it! The tart deliciousness of the cranberry sauce mixes beautifully with the nuts and grapes.

It plays very well with others.

Cape Cod Barbecue Sauce Recipe

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1/2 cup chili sauce
1/2 cup brown sugar
1/4 cup finely chopped sweet onion
1/4 cup vinegar
1/4 cup Worcestershire sauce

Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Whisk vigorously and frequently. Reduce heat to a low boil. Simmer 20 minutes, whisking occasionally. Cool to room temperature or chill until needed. Use as a barbecue sauce for poultry, pork or beef.

Makes 2 cups.

Flavored Butter For Ninjas of the Grill

by Joi on July 27, 2010

By adding flavored butter to meats, seafood, vegetables, or just about anything you prepare on the grill, you can turn an ordinary meal into an extraordinary meal.  Flavored butters are simple to prepare, and they make tasty and elegant accompaniments to your grilled dishes.

Use flavored butters to add a finishing touch to grilled steaks and salmon, to jazz up grilled asparagus or corn-on-the-cob, and to add some pizzazz to your favorite side dishes. When they melt on whatever you’re grilling, their delicious flavors come through, making your meal a masterpiece.  They just might call you a grilling ninja!

Since they’re so simple to prepare, you can easily keep a variety of flavored butters at you fingertips.  You can store them in the refrigerator for up to two weeks by rolling them into logs and wrapping them in plastic food wrap, parchment or waxed paper.  You can also slice the butter into pats and freeze them in resealable plastic food bags for longer storage.

Land O’Lakes would like to share the following outstanding butter recipes, just in time for grilling season:  Italian Flavored Butter, Chili Lime Butter, Caramelized Onion Butter and Herb Seasoned Butter.

Italian Flavored Butter

Use Italian Flavored Butter when grilling meats and vegetables, or toss with rice, potatoes or corn-on-the-cob

Preparation time: 15 minutes

Yield: 1/2 cup

Ingredients:

1/2 cup LAND O LAKES Butter, softened
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt

Preparation:

  • Combine all ingredients in small mixer bowl. Beat at medium speed until well mixed (1 to 2 minutes). Brush on meats, poultry, fish and vegetables when grilling or toss with hot cooked rice or vegetables.

Chili Lime Butter

Chili Lime Butter turns grilled steak, chicken or vegetables into a southwestern delight

Preparation time: 15 minutes

Yield:  1/4 cup

Ingredients:

1/4 cup LAND O LAKES Butter, softened
2 teaspoons chopped fresh cilantro
2 teaspoons sliced green onion
1/2 teaspoon chili powder
1/4 teaspoon chili lime seasoning
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon ground red pepper
1/8 teaspoon salt

Preparation:

  • Combine all ingredients in small bowl. Beat at medium speed until well mixed. Brush on meats, poultry, fish and vegetables while grilling or toss with hot cooked rice, pasta or vegetables.

Caramelized Onion Butter

Serve this savory butter with your favorite grilled steak or veggie, or as a spread on artisan bread

Preparation time: 15 minutes

Cooking time: 25 minutes

Yield:  1½ cups

Ingredients:

2 tablespoons LAND O LAKES Butter
2 large (2 cups) onions, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup LAND O LAKES Butter, softened

Preparation:

  • Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add onion, salt and pepper. Cook, stirring occasionally, until onion is golden brown and caramelized (20 to 25 minutes).  Place onions into medium bowl; cool 10 minutes.
  • Add 1 cup butter to onions; mix well. Toss with hot cooked rice or vegetables, or serve on grilled meat.

Herb Seasoned Butter

Use Herb Seasoned Butter to add fabulous taste to the simplest grilled foods

Preparation time: 10 minutes

Yield: 1 cup

Ingredients:

1 cup LAND O LAKES Butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped shallots or green onions
1/2 teaspoon finely chopped fresh garlic

Preparation:

  • Combine all ingredients in small bowl. Beat at medium speed until well mixed. Store refrigerated in container with tight-fitting lid up to 2 weeks. Serve with warm artisan breads, tossed with hot cooked pasta or brush on meats, poultry or fish when grilling.

Additional recipes for flavored butters and much more and can be easily found on the Land O’Lakes website.  Also, join the LAND O LAKES Simple Rewards Club to enjoy benefits such as free downloadable gift tags, an online Recipe Box for storing favorite recipes, easy access to LAND O LAKES Recipe Buzz™ Blog, and printable, money-saving coupons for LAND O LAKES products.

About Land O’Lakes

Land O’Lakes, Inc., a Minnesota-based food and agriculture company, is a leading supplier of quality dairy products. In 1921, Land O’Lakes began making butter from sweet—not sour—cream. Ever since that breakthrough, the company has been a leading producer of butter and other pure, wholesome dairy products that deliver simple goodness to consumers. Visit www.landolakes.com for great recipes and meal ideas.

Tips for Grilling and Barbecuing Safety This Summer

by Joi on July 1, 2010

Barbequing is one of America’s favorite summer pastimes, especially during Fourth of July weekend. However, grilling and barbecuing have recently been linked to food poisoning and even cancer.   Needless to say, this has all of us exercising caution.

ChicagoHealers.com Dr. Martha Howard M.D. provides the following tips for staying safe during summer grilling:

Safety Hazards:

  • An April 2006 presentation at the American Association for Cancer Research showed that when PhIP, a barbecue/char chemical, was added to rats’ food, they developed cancerous changes in their intestines, spleens and prostates within four weeks.
  • HCAs, heterocyclic amines, are also produced when meat is charred. This compound can increase the risk of breast, stomach, colon, and prostate cancer.
  • PAHs, polycyclic aromatic hydrocarbons, are produced by smoking fat from chicken, fish or meat and can damage lung, liver, skin and kidney tissue.

Tips for Safe Barbequing:

  • Clean the grill: get rid of the old fats left over from previous meals.
  • Avoid petroleum starters for charcoal: If you use charcoal, use a wood starter and stack your charcoal up in a 2 pound metal can with the ends cut off. Lift off the can with tongs and spread out the coals when they are well started.
  • Proper timing: Avoid a time gap between opening the valve and starting the grill.
  • Wash your hands: Keep your hands clean and use separate plates and cutting boards for raw and cooked meats.  Be sure to wash hands again before putting on long, heat-proof barbecue gloves.
  • Trim meat: Trim most of the fat from meat; less fat means fewer PAHs.
  • Use marinades: This protects the meat from charring.  Put the marinade on, and refrigerate until use. Don’t let meat sit out.
  • Pre-cooking: Use pre-cooking prior to grilling, especially for items like raw brats. Avoid taking burgers, chicken or other meats directly from the freezer to the grill.
  • Cutting techniques: Cut meat and chicken into smaller pieces so they cook through.
  • Flipping: Turn down the fire, and turn your burgers, steaks, chops, or chicken often, so they cook through, and come out golden brown.
  • Meat thermometer: If you are cooking a thicker portion of meat or chicken, use a meat thermometer.
    • Chicken:  165 degrees
    • Hamburger: 160 degrees
    • Pork: 150 degrees
    • Hot dogs: 140 degrees
    • Steak: 145 degrees for medium rare and 160 degrees for medium.
  • Cleaning up: At the end of the barbecue, be sure to put out your charcoal completely, and if you are using propane, be sure the valve is turned off.

About ChicagoHealers.com

Chicago Healers (www.chicagohealers.com) is the nation’s pioneer prescreened integrative health care network, offering a comprehensive understanding of each practitioner’s services, approach, and philosophy.  Our holistic health experts teach and advocate natural and empowered health and life choices through their practices, the media, educational events, and our website.  With close to 200 practitioners and over 300 treatment services, Chicago Healers has provided nearly 400 free educational events for Chicagoans and has been featured in 300+ TV news programs and print publications.  For more information, visit www.chicagohealers.com.

Fresh Ways to Make Asparagus: Grilled and Baked Recipes

by Joi on April 12, 2010

I mentioned a few posts back that I’ve kind of gotten stuck in Steamed Asparagus with Hollandaise sauce Heaven.  Not that’s a single solitary thing wrong with this delectable dish – but I’d been wanting to try a new dance step with asparagus.   So, I did just that a couple of times this week.

Baked Asparagus: Wednesday night, I baked asparagus.  I washed the fresh asparagus (about 1-1/2 pounds), and snapped off the tough ends.  I laid the asparagus down – with sides not touching – in a baking tray (a shallow cake pan is fine).  I sprinkled the stalks with olive oil, salt, freshly ground pepper, chopped parsley (about 2 tablespoons), and garlic powder.  Then I baked them just until the asparagus was tender – a little over 5 minutes.

Cast Iron Skillet Asparagus. Sunday Night, I used my cast iron grill skillet.  I let the iron skillet heat up (to a medium-high temp.) while I prepared the asparagus (washed, trimmed).  Then I brushed olive oil onto each stalk before placing it into the skillet.  I seasoned the asparagus lightly with salt, pepper, and garlic pepper.  I turned the stalks over after a few minutes, lightly seasoning the newly exposed side.  At this point, I added a small amount of water to the bottom of the pan.  The water created a lovely little sauna for the seasoned asparagus and, in no time at all, they were ready for the platter.  When I removed them to the platter, I lightly squeezed a little fresh lime over the glistening beauties.

Notice I say “lightly” seasoned?  The reason for this is the fact that cooking with cast iron gives you an outrageously amazing flavor that I frankly don’t want to mess with.  Because of this incredible flavor, you can bypass the extra calories that come with many sauces, seasonings, and spreads (sigh, even Hollandaise Sauce).  If you’re an asparagus fan, you seriously have to try this technique – it’s outstanding.

It’s tough to give exact times when giving vegetable recipes such as these simply because people like their vegetables cooked differently.  I prefer mine to retain a little crispiness, while others like for them to collapse under the weight of a fork.

As always, just stay close by and test for yourself when you think your vegetables (in this case asparagus) are done.

Another tip:  You might even want to use one asparagus stalk as a guinea pig.  Take him through the motions and see how much, if any, seasonings you think are necessary.  I SWEAR, cast iron magically creates its own flavor and seasonings.  After taking my single stalk through the motions, I realized it was delicious as it was but that I wanted to experiment with more seasonings…. lightly.

I can’t wait to try asparagus recipes (as well as other vegetable recipes) on the grill.  Grilled asparagus, grilled corn, grilled bell peppers, grilled mushrooms – all served alongside an orzo/rice combination makes my mouth water and my heart beat a little faster.  What a tasty summer this will be!

The beauty at the top of the post is the Le Creuset Enameled Cast Iron Cobalt Square Grill Pan 10.25-in.. This grill pan, which will soon become your best friend in the kitchen, is available through Amazon. Click the link for more information.

Knorr’s Recipe for Chicken and Vegetables Over Rice

by Joi on December 4, 2009

Chicken Recipe with Rice and Vegetables

The following recipe is from Knorr’s and calls for a package of their outstanding Rice Sides -  Cheddar Broccoli.  Knorr’s side dishes are quick, easy, and blissfully economical – but you know what a stickler I am.  If I didn’t taste perfection in every single bite, they’d never go in my cart.  But I do, and they do… again and again!  It’s funny, I’ve loved their pasta sides for nearly 300 years (I age pretty well) but I never tried their rice sides until fairly recently – with age comes wisdom.  The rice sides are every bit as delicious as the pasta sides.

Try a few different varieties for yourself this weekend – you’ll wonder why you haven’t been Knorr-ing all along.   I could so write commercials.

Grilled (or Broiled) Chicken and Vegetables Over Rice

INGREDIENTS
2 Tbsp. I Can’t Believe It’s Not Butter!® Spread, melted
4 tsp. Italian seasoning
2-1/2 lbs. chicken parts
2 medium zucchini and/or yellow squash, sliced diagonally
1 medium onion, cut into 1/2-inch-thick slices
1 medium red bell pepper, quartered
1 package Knorr® Rice Sides™ – Cheddar Broccoli, prepared according to package directions

PREPARATION
1. Blend Spread with Italian seasoning in small bowl.
2. Brush chicken and vegetables with seasoning mixture.
3. Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ – Cheddar Broccoli.

Cost per recipe*: $9.65
Cost per serving*: $2.41

*Based on average retail prices at national supermarkets.

Grilled Corn with Spiced Honey Butter Recipe

by Joi on June 21, 2009

Honey and Vegetables

Grilled Corn with Spiced Honey Butter

1/2 cup butter, softened
1/3 cup honey
1 teaspoon chili powder
8 ears fresh corn
1/4 cup fresh cilantro, chopped
8 lime wedges

Directions:
In a small bowl stir together the butter, honey and chili powder; set aside. Fold back husks and remove silk from corn; pull husks back up over corn. Place corn in a large bowl of ice water and soak for 15 minutes. Remove and shake off excess water. Place on grill over medium hot coals and cook for 15 to 20 minutes, turning frequently. Remove husks and spread each ear with seasoned butter. Sprinkle with cilantro and serve with lime wedges.

Makes 8 Servings

I’m standing at the back door with this recipe in hand, waiting for some of our greatest unsung heroes (farmers) to harvest that delicious corn I wait for every year.  I know, I know I have quite a wait – but I don’t mind.

I can’t wait to try this spiced honey rub on other vegetables as well.

This wonderful recipe and the beautiful picture are courtesy of the National Honey Board.

Curtis Stone’s Outdoor Grilled Cheese Sandwich

by Joi on June 5, 2009

Yum. Make that YUM!  Click the link below and let Curtis Stone introduce you to something I’m certain you’ve never created outside before.  This would be so Heavenly with a bowl of tomato soup.  Man, that sounds so unbelievably good right about now.  Curtis Stone Recipe for Outdoor Grilled Cheese Sandwich

Hillshire Farm’s New Hot & Spicy Italian Style Smoked Sausages

by Joi on May 20, 2009

Hillshire Farm Hot & Spicy Smoked SausageHere’s the scenario: You grab your platter, your tongs, your spatula, and (most importantly) your food.  Then you head out the back door.  Your grill sees you coming and starts to get excited.  It’s that time of year again!  Only it doesn’t realize that you’re about to knock its wheels off.  You don’t just have hamburgers and pink hued hot dogs tonight – oh no, you have Hillshire Farm’s new Hot & Spicy Italian Style Smoked Sausages and that grill isn’t going to know what hit it.

I just tried them this past week and they blew me straight away.  There is so much fiery flavor packed into these bun-length sausages that I nearly wept when the last one was eaten.

These sausages are superb when grilled and served on a heated bun.  I promise you, they don’t even need ketchup or mustard.  I’m sure that mustard and onions would be Heavenly on them, but my preference is simply the sausage and a heated bun.

Below is a recipe from Hillshire Farm’s website for nights when you’re feeling snazzy.  You are going to love these sausages.  My youngest daughter zaps them in the microwave and swears that they’re the next best thing to a Zac Efron movie.

ITALIAN-STYLE SMOKED SAUSAGE SANDWICH

  • 2 Italian Rolls; Split
  • 2 Hillshire Farm Hot & Spicy Italian Style Smoked Sausages
  • 1/4 cup balsamic vinegar
  • 3/4 cup grape tomatoes; halved
  • 1/2 cup fresh mozzarella balls (ciliegine-sized); quartered
  • 1/2 tablespoon olive oil
  • 1 teaspoon red onion; minced
  • 1 tablespoon fresh basil; chiffonade
  • Kosher salt

Directions:

  1. While grilling Hillshire Farm Hot & Spicy Italian Style Smoked Sausages, baste with balsamic vinegar.
  2. In a small sauté pan heat olive oil over medium heat.
  3. Add tomatoes and cook until soft, approximately 3-5 minutes.  Season to taste with kosher salt and remove from heat.
  4. In a small bowl combine tomatoes, mozzarella, red onion and basil.
  5. Place one grilled sausage in Italian roll and generously top with tomato-mozzarella mixture.

The next time you’re rounding up food for your grill, grab a couple of different varieties of Hillshire Farm Sausages – just be sure the Hot & Spicky Italian Style Smoked Sausages are one of them.   You’ll also want to keep these sausages in mind this fall when tailgating rolls back onto the scene!

Grilling Recipes: A Few Dry Rub Recipes from Kentucky Living

by Joi on March 29, 2009

I keep ALL of my issues of Kentucky Living.  For one thing, I publish a Kentucky Blog (Genuine Kentucky) and need all the information I can get my eyes on.

Another reason is we travel around our state a great deal and these issues serve as guides.

Admittedly, however, the main reason is the recipes.  I’m all about southern food, and the recipes in this magazine are always perfection waiting to happen.

I sought out (and happily found) an article from a 2005 issue about Dry Rubs.  A dry rub is a combination of seasonings and spices that are rubbed onto meat  prior to grilling.  Grilling season is nearly here and I couldn’t be happier to see it.  We had a LONG, frigid winter and baseball, flower gardening, and grilling are going to be sweeter than ever.

Use the dry rubs as the recipe is given or adjust the spices and seasonings to suit your own taste.

MEMPHIS-STYLE DRY RUB RECIPE

1/4 cup paprika
2 Tablespoons brown sugar
2 teaspoons granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper

According to Kentucky Living, the dry rub recipe above is great for chicken and ribs. They suggest that when you are grilling chicken, you should rub the Memphis Rub inside and outside of the chicken. This recipe will generously coat a 4 to 5 pound chicken for grilling.

When grilling ribs, this recipe will coat 3 to 4 pounds of pork ribs.

STEAK DRY RUB RECIPE

2 Tablespoons chili powder
2 Tablespoons garlic powder
1 Tablespoon plus 1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons dried basil
2 Tablespoons dried oregano

This Dry Rub recipe will coat a 12 to 16 oz. rib eye.

Pat the steak well with the mixture, making sure the entire steak is covered. Grill over hot coals as desired and throw away the steak sauce!

For more great southern recipes, check out the recipe section of Kentucky Living.com.

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