Rushville Republican

April 18, 2012

Cooks Corner: Grilling tips & recipes

Ron Tolliver
Rushville Republican

RUSHVILLE — Rule #1 is get rid of your grill fork. always use tongs to turn your meat. If you puncture meat with a fork you allow the juices to escape from the meat losing flavor and creating dryness. There are as in most things exceptions to the rule. When cooking some of your tougher cuts of meat you can take a fork and puncture the meat to use a tenderizing marinade or I also recommend Adolph's unseasoned tenderizer.



Whether usinga gas or charcoal grill allow the grill grate to get hot and allow coals to get a gray coating on them. I then take a paper towel and soak in some cooking oil and coat the grates with oil so that the meat will not stick to it.



You only turn the steak over one time and one time only. When the meat is cooking the internal moisture rises to the top of the meat. The way to know when it's time to turn is when you can see tiny bubbles forming on the top of the meat. When you turn the meat remember that the second side cooks faster than the first. If you cooked the first side 8 minutes the second side will most likely only take about 5 minutes. Over cooking will dry out the meat and make it tougher.



Never use salt on a steak before putting it on the grill. You can salt the top of the steak only after turning. The same is also true of seasoned salt. There is not a set time for cooking because of the differences in meat and temperature of grill. Just watch the steaks closely and follow the bubbles. A meat thermometer will register a temp of 140 degrees for rare, 160 for medium and 170 for well done. Allow meat to rest for 10 minutes as this will allow the juices to absorb evenly throughout the meat.



We've talked about beef steaks now let's turn our attention elsewhere. One of the first things that come to mind,what little I have left, is grilled smoked pork chops. There isn't much to do to them but throw them on a hot grill, cook them a few minutes on each sideand run over anyone that gets in the way of eating them. Just kidding of course but the point being is that along with some grilled veggies they are darn sure hard to beat. While in the pork family don't forget pork steaks, ham steaksand another of my favorites is pork sirloin. With a net wrapped pork sirloin just cut the netting off and divide into steaks. Being more reddish in color than a pork loin I feel that when grilled it retains more moisture and had a deeper pork flavor that the loin. I prefer sirloins when making pulled pork, but that is another subject.



There are so many different kinds of meat you can use for just grilling and a little marinade, it would be hard to list them all. Grilled chicken breasts, lamb chops, fish, shrimp and then there are the ka-bobs. For the purpose of this column we will discuss the ka-bobs later as I feel that the time and space they deserve is a bit much for one writing.



Don't be afraid to use marinades with meat you are going to grill. There are quite a number of them available at your local grocery of you can develop your own to suit your particular tastes. Some marinades you will allow the meat to rest in for just a few minutes while others may be for 2 or 3 days. The time allowed for marinating is primarily determined by the strength of flavor of the meat. The stronger the flavor the longer to marinate. Also remember the the marinade is an enhancement to the meat and not dominating flavor.



Jack Danial's Marinade



pork-beef-chicken



2/3cup Jack Danial's whiskey

1/2cup soy sauce

1/2cup packed light brown sugar

2 large white onions chopped

1/2cup Dijon style mustard

2 teaspoons Worcestershire sauce



combine all ingredients in a blender

blend until smooth

marinate overnight and use as a basting sauce





Caribbean Jerk Marinade



pork



12 Jalapeno peppers stems and seeds removed

1/2cup chopped green onions with tops

4 tablespoons allspice

2 teaspoons cinnamon

2 teaspoons nutmeg

1 teaspoon salt

1/2cup water

1/4cup honey

1/2cup fresh lime juice

2 tablespoons A-1 original steak sauce



combine all ingredients in a blender

blend until smooth

pour mixture over pork

toss and allow to marinate

for 15 minutes at room temperature

use as basting sauce during grilling





Soy Sauce Marinade



beef



1 cup butter flavored shortening

1/2cup canola oil

1/2cup soy sauce

1/2cup honey

1/4cup lemon juice

1 teaspoon ground ginger

2 green onions chopped with tops

2 cloves garlic mashed and minced



combine all ingredients in a blender

blend on high until smooth

pour mixture over steaks

cover and refrigerate for 2 hours

brush marinade on steaks half way through grilling

discard any remaining marinade





Beer Marinade



beef



2 12oz cans beer

1/2cup extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoon salt

1 teaspoon cayenne pepper

1/2teaspoon white pepper

1 tablespoon prepared horseradish

2 tablespoon lemon juice



combine all ingredients and whisk well

pour over beef

cover and refrigerate for 3 hours

use remaining marinade for basting during grilling







Beef Brisket Marinade



2 cups dry red wine

1 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons onion powder

1 teaspoon garlic powder

3 teaspoons salt

3 tablespoons Dijon-style mustard

2 tablespoons prepared horseradish

3 tablespoons lime juice

1 teaspoon cayenne pepper

1/2teaspoon white pepper

1/2teaspoon coarse ground black pepper



combine all ingredients

mix well

pour over whole brisket

cover and refrigerate for 24 hours

remove meat and grill

use remaining marinade for basting frequently





Smoked Chile Marinade



great on pork, also good on chicken



3 oranges juiced

1 lime juiced

3 canned chipotle chilies

1 tablespoon minced garlic

2 teaspoons oregano

1/2teaspoon cumin

1/2teaspoon white pepper

1/2teaspoon black pepper

1/2teaspoon salt

2 tablespoons white wine vinegar



place citrus juices and remaining ingredients in blender

blend until smooth

this make enough for about 2 lbs of meat

pour over meat, cover and refrigerate for 2 hours





Red Wine And Oregano Marinade



Lamb



1/2cup chopped onions

1/2cup fresh chopped oregano

12 cloves garlic mashed

1/4teaspoon white pepper

1/4teaspoon black pepper

1/4teaspoon red pepper flakes

1/2cup dry red wine

1/2cup soy sauce

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar



place all ingredients in a blender

blend well until smooth

pour mixture over meat and toss

let stand at room temperature for 30 minutes

remove meat from marinade and grill





Ron's Special T-Bones



serves 4



4 1lb t-bone steaks

2 lb oyster shell mushrooms

1 1/2sticks salted butter

2 cloves garlic mashed and finely diced

3 teaspoons white pepper divided

salt



use 2 teaspoons white pepper to sprinkle on steaks

rub in

place on grill over medium hot heat

in a large skillet melt butter over medium heat

cut bottom of stems of mushrooms

add garlic to butter

saute for 2 minutes

add mushrooms

saute for about 5 minutes

grill steak for about 7 to 8 minutes

or until tiny bubbles form on top

turn steaks with tongs and lightly salt

when grilled to desired doneness remove from heat

serve with sauteed mushrooms on top

allow to rest for 5 to 7 minutes

enjoy





Savory Grilled Pork Chops With Fruit Salsa



serves 6



1 8oz can pineapple tidbits in unsweetened juice

1/3cup soy sauce

3 cloves garlic mashed and minced

6 6oz center cut pork chops

SALSA:

reservedpineapple

1/2cup fresh strawberries

1 orange peeled and chopped

2 tablespoons green onion chopped with tops

2 tablespoons fresh cilantro finely chopped

1 tablespoon sugar

1 tablespoon white vinegar

1 tablespoon soy sauce



drain pineapple and set aside

reserve juice

in a 9 x 13 baking dish combine

reserved pineapple juice, soy sauce and garlic

blend well

add pork chops turning to coat well

cover and refrigerate for 3 to 4 hours

turn occasionally

while pork chops are marinating

combine pineapple tidbits and remaining ingredients

mix well with spoon

cover and refrigerate

heat grill to medium high heat

remove pork chops from marinade

place chops on grill

cook about 8 minutes and turn

cook an additional 6 minutes

or until chops are no longer pink in middle

serve with salsa

enjoy





Porterhouse Steak With Vegetables



serves 4



VEGETABLES:

1 8oz package baby bello mushrooms cut in half

1 red bell pepper cut into strips

1 yellow bell pepper cut into strips

2 pablano chilies seeded and cut in strips

1 medium onion cut in strips

1/2stick salted butter

3 cloves garlic mashed and minced

STEAK:

2 tablespoons olive oil

1/2teaspoon white pepper

1/4teaspoon salt

4 1 1/4inch thick porterhouse steaks



in an disposable foil pan place mushrooms,

bell peppers,chilies and onion

in a small sauce pan melt butter

add garlic

pour mixture over vegetables

cover with foil and be sure to seal

set aside

in a small bowl combine oil, pepper and salt

brush each steak with mixture

preheat grill to medium high heat

place steaks and vegetables on grill

cook steaks 15 to 20 minutes turning once

to desired doneness

serve vegetables with steaks

enjoy





Grilled Caribbean Chicken



serves 4



2 teaspoons lime juice

2 teaspoons extra virgin olive oil

1 teaspoon allspice

1/2teaspoon dried thyme

1/2teaspoon paprika

1/4teaspoon white pepper

1/4teaspoon Louisiana hot sauce

4 large boneless, skinless chicken breasts



heat grill to medium heat

in a small bowl combine all ingredients except chicken

mix well

rub mixture onto chicken covering all

let stand for 20 minutes at room temperature

place chicken on hot grill

cook 9 to 12 minutes turning once

or until chicken is fork tender and juices

run clear

serve hot





Greek Marinated Turkey Breast Slices



serves 4



2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

2 cloves garlic mashed and minced

3/4teaspoon dried oregano

1/2teaspoon dried basil

1/4teaspoon salt

1/8teaspoon white pepper

1/8teaspoon black pepper

4 4 to 6oz fresh sliced turkey breasts



in a shallow dish combine all ingredients except turkey

mix well

add turkey breast slices turning to coat well

cover and refrigerate for 30 minutes to marinate

remove turkey from marinade

place on grill over medium heat

discard marinade

cook 7 to 10 minutes turning once

or until fork tender and juices run clear

serve hot





Grilled Buffalo Strip Steaks



serves 4



3/4cup dry red wine

1/2cup extra virgin olive oil

4 cloves garlic mashed and minced

3/4teaspoon white pepper

1/2teaspoon black pepper

4 6-8oz buffalo strip steaks



in a small bowl combine all marinade ingredients

mix well

place steaks into a resealable plastic bag

pour marinade over meat and seal

removing most of the air

marinate for at least 24 hours

48 hours is better

preheat grill to medium heat

grill at a slight lower temperature than beef

remove steaks from marinade

place steaks on grill and discard marinade

cook 2 to 3 minutes and turn

cook for another 1 to 2 minutes

cooking time depends on thickness of meat

and intensity of heat

cook's note: be very careful not to over cook meat

allow to rest 5 minutes

enjoy





Grilled Salmon And Marinade



serves 4



3 lb salmon filets

1/2cup extra virgin olive oil

1/4cup red wine vinegar

3/4teaspoon garlic salt

1/2tablespoon oregano

1/2teaspoon rosemary

1/2teaspoon basil

1/4teaspoon salt

1/8teaspoon white pepper

1/8teaspoon black pepper

1/4teaspoon sugar

1 teaspoon water



in a shallow baking dish place salmon filets

in a small bowl combine remainder of ingredients

mix well

pour over salmon filets turning to coat well

cover and allow to marinate for 1 hour

preheat frill to medium high heat

375 to 400 degrees

place filets on grill for about 6 minutes per side

brush with marinade often

serve hot