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Grilling Tips

Taking Dinner Outdoors? Americans Get Their Grills On

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Creating Flank Steak with Green Olive-Jalapeño Tapenade

While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can “steak” your reputation on:

Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.

Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.

Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:

Flank Steak with Green Olive-Jalapeño Tapenade

A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.

Prep time: About 20 minutes

Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill

Makes: 4 servings

1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained

2 garlic cloves, peeled

1 cup coarsely chopped Italian parsley

2 tablespoons fresh rosemary leaves

1 tablespoon grated lemon peel

1/4 cup Safeway Select Verdi Olive Oil

1 Rancher's Reserve Flank Steak (about 11/2 lb.)

1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.

2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.

3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.

4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.

5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).

6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.

Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.

Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.

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Grilling Tips

The 2021 Last-Minute Shopper’s Guide to Grilling & Gear

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Attention procrastinators, the clock is ticking and you’re running out of time to surprise your grill-mates for the upcoming Holidays. Fear not for, as always, we have you covered – with a cool new grill, like the wood-burning Burnie, and a new way to light it, mega-blow torch called the SearPro. Once your grill is lit, amp up the taste with my Barbecue Flavor Grilling Gift Box. No coals in your stocking this year, but we wouldn’t say no to imported fragrant cherrywood smoking chunks. Quality meats? Order them from Holy Grail Steak (and pair them with fine wines from deNegoce). And for the ultimate live fire experience, there’s my Barbecue University—three days and nights of smoke and fire filled adventure at the luxurious Montage Palmetto Bluff resort in the South Carolina Lowcountry. Best of all, you can order all these gifts online—and let others with time-management issues fight for a parking spaces at the mall.

Last-Minute Shopper’s Guide to Grilling & Gear

Holy Grail Steak

The Holy Grail Steak’s mission is to connect artisanal farms and ranches with consumers who care deeply about the quality and provenance of their food. Holy Grail Steak Co. works exclusively with best-in-class producers who live by the Golden Rule of Cow, a steak only tastes as good as it was raised.

From Japanese A5 Wagyu to their exclusive Santa Carota Carrot Fed Beef, Holy Grail has what meat-eaters truly want this holiday season.

Give them the art of steak this year and save 15% on Mangalitsa Pork & Santa Carota Carrot Fed Beef when you use code BARBECUEBIBLE at checkout. Expires 12/20/2021

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Project Smoke Smoking Fuels

While many people believe the tradition of putting lumps of coal in Christmas stockings was developed as a rebuke or punishment (for “naughty” children), coal was actually a treasure because of its importance, during the 19th century, as a heating fuel. In one Victorian narrative poem, a poor family was overjoyed to receive enough coal to fill their cellar. Is there someone on your gift list who would appreciate a bag—or several—of smoking chunks or chips in iconic flavors like hickory, mesquite, cherry, or apple? Thought so!

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SearPro Flamethrower

SearPro really packs a punch! It’s a great gift and useful for searing a steak, lighting your charcoal grill, roasting bell peppers, sous vide, glazing a baked ham, starting your campfire, and anything else you can think of! This compact hand-held torch has one of the widest, most powerful flames of any torch available on the market, GUARANTEED! With temperatures reaching over 1800 degrees Fahrenheit. This product was invented by a First Responder Helicopter Pilot. When asked why he invented this his comments were: (I felt like this truly was the missing link to BBQ, sous vide and charcoal lighting). Best Gift For 2021!

SearPro Flamethrower

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Grill Kilt

The “Grill Kilt” is a premium waist-apron designed specifically for people who love to grill. This innovative grilling accessory combines the functionality of outdoor gear with the comfort of quality clothing. It is expertly designed and sewn in the USA and made of durable, washable cotton fabric with features including: a heavy-duty waist belt, comfortable hand pockets, 10 storage pockets of varying sizes, carabiners and d-rings for clipping grilling tools and accessories, and it also comes with a matching, grommeted hand-towel. The Grillkilt is sold in 6 colors and is fully adjustable, up to a waist size of 46” (and up to 58” with extra panels, sold separately).

The Cayenne Limited Edition Grillkilt (pictured) is the perfect holiday gift for your favorite griller – and can be purchased for a limited time for 15% off using code “BBQBIBLE.” ORDER NOW before they sell out for the season!

Grill Kilt

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Steven Raichlen’s Ultimate Barbecue Flavor Grilling Gift Box

Steven Raichlen’s Favorite Products for the Ultimate Grilling Experience

Set includes: (3) USA Spices Seasoning Rub, (2) Cedar Grilling Planks to use on the grill or in the over, (1) Hickory Smoking Wood Chips, (3) Smoke-in-a-can to use on the grill for extra smokey flavor, set of cedar paper wraps for the grill.

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Burnie Grill

Finally, a Fun, Natural Grill that Requires No Setup, Makes Food Taste Great, and Leaves No Waste Behind! A Burnie is an ingenious single-use, self-burning portable grill made from 100% natural Alder Wood. It contains no chemicals, is earth-friendly, easy to use, and makes food taste delicious by utilizing a centuries-old Nordic technique.

Burnie Grill

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Steven Raichlen’s Project Smoke BBQ Spice Rub Seasoning Combo Gift Box

This holiday season, give electrifying rubs developed by America’s foremost authority on grilling and smoking, Barbecue Hall of Famer Steven Raichlen. The rubs include Santa Fe Coffee Rub, Kansas City Smoke Rub, Malabar Steak Rub, Carolina Pit Powder, and Greek Island Herb Rub. Perfect for people who are cooking more at home!

steven raichelns project smoke bbq spice rub 6 pack

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de Négoce

Exceptional Wines At Unbeatable Prices

As the pioneer of the négociant wine trade in the US, de Négoce founder Cameron Hughes has more than 20 years of experience sourcing and selling ultra-premium wines direct-to-consumer. In fact, until Cameron came along, few in the US had ever heard the term negociant (the French word for a ‘wine trader’).

Cameron’s vision was to make exceptional wines available at unbeatable prices. That’s why in 2020, he launched de Négoce: a one-of-a-kind online ‘wine futures’ platform. For the first time ever, wine lovers can save 60-to-80% off luxury-quality wines before they go into the bottle. Modeled after wine futures sold in Bordeaux, de Négoce wines are sold in advance of their release.

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Barbecue University 2022

Teach a man to fish, goes the old saying, and you feed him for the rest of his life. The same is true for grilling. Which is why Steven Raichlen started Barbecue University and why this school, with it’s more than 40 grills and smokers, remains the ultimate destination to ramp up your grill skills. At Barbecue University, you do the grilling under Steven’s supervision. Expect the unexpected, from plancha pita to rib “wings” to Buffalo brisket burnt ends. And of course there will be smoked chocolate bread pudding for dessert. You’ll stay at the luxurious 5 star, 5 diamond Montage Palmetto Bluff resort, and have afternoons off to enjoy tennis, golf, boating, and fishing on the property’s 20,000 plus acres. New this year will be the BBQ U mystery box, in which you receive a mystery ingredient and get to create a recipe on the spot. “A fantasy camp for coal heads” is how Cooking Light Magazine described us. “Never experience anything like Barbecue University” wrote Forbes.com. Space is limited so sign up today.

Barbecue University 2022

Photo Credit: Ben Hon / @stuffbeneats

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The post The 2021 Last-Minute Shopper’s Guide to Grilling & Gear appeared first on Barbecuebible.com.

By: Daniel Hale
Title: The 2021 Last-Minute Shopper’s Guide to Grilling & Gear
Sourced From: barbecuebible.com/2021/12/07/2021-last-minute-shoppers-guide-to-grilling-gear/
Published Date: 12/07/21

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Grilling Tips

pumpkinata – happy autumn

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swapped in pumpkin ale for water and added some pumpkin pie
spice to a base farinata di ceci, following the initial bake I removed it to a
grid for the addition of goat cheese, fresh rosemary and pineapple head/butter
roasted pumpkin then a final bake.

batter into a screaming hot cast iron pan with a good bit of olive oil, to get a nice fry on the exterior
the ale affected the final texture, guessing it was the sugar, didn't get the usual crispiness but still good
about another 5 minutues to melt things together a bit
topped off with a peanut/date crusted chocolate tart
doing a lot of yard work, fall cleanup, several bonfires lately, really enjoying autumn

pumpkin Sam & some salted peanuts, another great combination. 

By: Zippylip
Title: pumpkinata – happy autumn
Sourced From: eggheadforum.com/discussion/1228773/pumpkinata-happy-autumn
Published Date: 09/26/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/chicken-vodka-pizza/

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Grilling Tips

Host an Easy Grilled Tapas Party

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I’m excited to partner with Reynolds Wrap® Foil for this post.

Looking for an alternative to the usual barbecue fare? Throw a festive tapas party in your own backyard. Capture the flavors and conviviality of Spain’s “small plate” culture, now popular throughout the world. Reynolds Wrap® Non-Stick Foil makes it easy to prepare with little clean-up after the party.

Named after the Spanish verb “tapar” (to cover), tapas were traditionally small, savory tidbits served with drinks like sherry or wine to whet the appetite for a late lunch or dinner.

How did tapas begin? One theory credits a 13th century Castilian king, Alphonso X, with popularizing tapas by decreeing that barkeeps serve snacks with drinks. Another suggests the beverages were served with small plates. Today, there are over 4,000 tapas bars in Seville alone.

This tapas array is substantial enough to be a meal in itself, or it could be a prelude to a main course like paella. I’ve selected four classic tapas, all of which can be grilled over charcoal, gas, or wood in packets. I like using Reynolds Wrap® Non-Stick Foil with this recipe as the food doesn’t stick to the foil packets. They include:

*Garlic Shrimp: Called Gambas al Ajillo, succulent jumbo shrimp are grilled in an open foil packet with olive oil, fresh garlic, spices, and Spanish sherry, and finished with butter and parsley. They’re positively addictive.

*Foiled Padrón or Shishito Peppers: Native to Spain but now available in many supermarkets and farmers’ markets, olive oil-fried Padrón peppers sprinkled with flakes of sea salt are a staple in tapas bars from Barcelona to Cadiz. Some are hot, and some are not! (Substitute shishito peppers if you cannot find Padróns. They are more crenulated, but very similar in taste.)

*Tapas Bar-Style Mushrooms: Often served on toothpicks in tapas bars (the number of toothpicks will determine your bill), these quartered button or cremini mushrooms are grilled in a closed foil packet with garlic, sherry, smoky Spanish paprika, and butter, and finished with chives and fresh lemon juice.

*Patatas Bravas: These are sometimes served with a spicy tomato-based sauce. Here, I’ve paired mini potatoes grilled in a foil packet with a drizzle of garlicky aioli.

Reynolds Wrap Tapas Party

While all the dishes are grilled over medium-high heat, a bit of choreography is required if you want to serve them at the same time. The potatoes will take the longest to cook, followed by the mushrooms, peppers, and shrimp.

Reynolds Wrap Tapas Party

I like to assemble the cooked opened packets on a large rimmed sheet pan or platter. Serve with—what else?—a pitcher of sangria. (I also like to sugar halved lemons, limes, and oranges, then grill them on a sheet of Reynolds Wrap® Non-Stick Foil until caramelized before muddling them in the wine.)

Reynolds Wrap Tapas Party

For years, Reynolds Wrap® (made in the U.S.) has been a valuable ally grill-side and in the kitchen. This sturdy foil has so many uses, and makes clean-up so much faster and easier. I especially appreciate the versatility of Reynolds Wrap® Non-Stick Foil, which true to its name, is great for stick-prone foods like fish or teriyaki wings. (Be sure to place the food on the dull side of the foil, that’s the non-stick side, the one with the watermark.) Recently, they introduced new packaging so you can find the product you want by the color on the box. It also has a handy tab that keeps the box closed for storage.

Reynolds Wrap Tapas Party

The post Host an Easy Grilled Tapas Party appeared first on Barbecuebible.com.

By: Daniel
Title: Host an Easy Grilled Tapas Party
Sourced From: barbecuebible.com/2021/07/14/host-an-easy-grilled-tapas-party/
Published Date: 07/14/21

Did you miss our previous article…
https://amazinghamburger.com/foodblogs/how-to-cook-over-a-campfire/

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