Hey Norb!
Just finished listening to your
latest cast... good stuff. I'm a
BBQ nut so I especially enjoyed
it.
Not necessarily a recipe, but a
method I use for grilling. This
is my own method, to each
their own, but it consistently
produces great steaks.
Ingredients:Lea & Perrins Worcestershire
Sauce
McCormick - laGrille -
Montreal Steak Seasoning
Your favorite steak! (Rib Steak,
T-Bone, Sirloin Tip)Directions:* Ensure the steaks are not
frozen by placing from the
freezer to the refrigerator the
night before.
* About an hour before the grill
will be ready, prepare steaks.
* Place steaks on a cookie sheet
and with a large two-prong fork,
poke holes in the steaks.
* Liberally cover the steaks
with Worcestershire Sauce by
sprinkling it out of the jar.
* Sprinkle on Montreal Steak
Seasoning.
(Ensure that you put the
Worcestershire Sauce on first
before the Montreal SteakSeasoning otherwise it will wash
it right off.)
* Let the steaks sit out in room
temperature for the next hour
to marinade.
* Prepare your grill, with
charcoal brickettes I create a
mound and set on fire, once the
coals are burning well I spread
them out but only to one side of
the bar-b-q. I then place the
grill back on the BBQ to heat up.* For Gas grills, light off the
burners on a med. to med-high
setting to heat up the grill.
* Once the grill is good and hot,
place the steaks on the grill
directly over the coals. Sear the
steaks on each side no more
than about 3-5 minutes
depending on how hot of a fire
you have. Naturally, the
hotter, the less time.
* Once the steaks have been
seared on both sides, remove
the steaks from being directly
over the coals. I use a weber
kettle grill (the round one) so
instead of moving the steaks, I
simply rotate the grill 180
degrees away from the direct
heat, but the steaks remain on
the hot portion of the grill.
* Place the lid on the grill and
let the steaks sit another 3-5
minutes then turn.
* Another 3-5 minutes and
they should be ready to serve.
The trick is knowing your grill
and how hot of a fire you are
working with. You don't want
too hot of a fire otherwise the
steaks take on a leathery
texture making them cook too
fast and end up being tough.
Additionally, the heat of the fire
will also determine the amount
of time you keep the steaks
before flipping them. Of course,how you like your steak will
also play a factor, i.e. --
Medium-Rare, Medium,
Medium-Well, Well-done.
That's it... It might take a couple
of trys to get your heat and
times just right, but the steaks
are awesome!
-KHD
--
Kevin H. Devin
In the Trenches podcast
http://kevindevin.com
