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The Meat-Atlantic

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I seriously think this Meatwave season has been cursed. In no other year have I had to cancel or postpone more Meatwaves, and when we did host cookouts, we often faced adverse weather conditions. This particular event, comprised of Mid-Atlnatic specialities, was supposed to happen back in March, but a continuing cold snap forced its delay. Then it was supposed to happen in September, but again we were foiled, this time by Hurricane Florence, so we pushed it to October. When it came to Meatwave week this time, we faced yet another hurricane, but luckily this one passed through quickly and we were looking at sunny and pleasant weather on a Sunday for once. Then that morning came, and what had been a favorable forecast turned into a cold and rainy morning, but luckily the rain stopped right in time for the meat to start flowing, and while the sun never did come out, we were finally able to put this long-awaited Meat-Atlantic in the books.

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Cooking Tips

Grilling For A Great Cause

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Grilling For A Great Cause

What does it take to grill the perfect steak? According to a new cookbook, the answer is a few good Marines.

Weber's new grilling cookbook, “Command of the Grill-A Salute to Steak,™” features grilled steak recipes by active, reserve, and famous former U.S. Marines. One hundred percent of the sales from the $10 cookbook will go to four charities that directly benefit U.S. Marines wounded or killed in the line of duty and their families: Fisher House™, Wounded Warrior Project, Injured Marine Semper Fi Fund, and the Marine Corps Law Enforcement Foundation.

To purchase a copy of “Command of the Grill-A Salute to Steak” and directly help Marines, visit www.commandofthegrill.com.

“We hope to raise at least a half-million dollars from this effort,” said Mike Kempster Sr., executive vice president, Weber-Stephen Products Co. “We want to show our support for brave men and women who have been separated from their families, wounded in the line of duty, and need help coping with new challenges when they come home.”

The book features recipes from “honorable mentions” and winners at grilling competitions held at Marine installations across the country, including Capt. Eric Peter Dominijanni's Disco's Hot and Tangy New York Strip Steaks. In addition to the winners' background information and anecdotes, the “Command of the Grill” cookbook also features grilling advice and tips; profiles of the four charities; and recipes from 10 famous former Marines, including Ed McMahon and Lee Trevino.

Disco's Hot and Tangy New York Strip Steaks

from Captain Eric “Disco” Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune

Marinade

1 can (12 ounces) cola

1/2 cup soy sauce

1/2 cup garlic teriyaki sauce

1 habanero chile pepper, finely chopped with seeds

1 tablespoon grated orange zest

1 tablespoon freshly ground ginger

1 tablespoon extra virgin olive oil

1 teaspoon freshly ground black pepper

3/4 teaspoon fresh lemon juice

1/8 teaspoon kosher salt

4 New York strip steaks, about 8 ounces each and 3/4 inch thick

Extra virgin olive oil

1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.

3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.

4. With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.

Makes 4 servings

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BBQ Tips

Make Grilling A Healthy Experience

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Make Grilling A Healthy Experience


Without a doubt there is something very relaxing and pleasurable about cooking and eating grilled food.
There are countless ways you can turn your grilling not only into a flavorful and enjoyable way to cook, but there are also many healthy and tasty alternatives. Like anything else in life, what you put on your grill is a choice. Grilling healthy first means that you have decided to eat healthy. Cooking on a grill can be a great way to reduce fats on while adding wonderful flavor however we must also be careful when grilling as there can be certain risks if precautions are not taken. Eating healthy always begins with choosing healthy foods that are low in fat and using marinates to reduce unhealthy caseinogens.

We know that charcoal grilling can produce carcinogenic smoke from the high temperature cooking of foods containing fat and protein. This can produce unhealthy chemical changes in the outer layers of flesh foods. To avoid these dangerous chemical formations we must avoid inhaling the smoke and avoid the black char on the outside of charcoal cooked food caused by high heat and/or overcooking. It is also advised that any lighter fluid or self-lighting packages be avoided as they can also add toxic chemicals directly into your food. Instead, use a starter chimney and newspaper to get your charcoal lit. While this method may initially take a few more minutes, in the long run it’s faster and healthier. The use of marinades can also help greatly lower caseinogens in food. By using a marinade your food will not only take on extra flavor but even a simple marinade consisting of olive oil and a citrus juice can reduce the harmful chemicals by as much as 99%. A marinade will also assist in tenderizing and enhancing your food’s natural flavors.

There has been a lot of talk about grilling and the risk of cancer. While the risk is real and this should be kept in mind, there are some simple things you can do to greatly reduce the risk of cancer caused by grilling. The harmful chemicals that can form are created by putting food, primarily meats, under intense heat and flame. These are cancer forming agents however by taking a few simple precautions you can greatly reduce and even eliminate the risks. Grilling isn’t the only cooking method that causes these agents so there is no reason to give up on your grill. If done right, grilling is one of the healthiest methods of cooking.

To reduce the risks follow these basic tips:
• Trim excess fats from all foods. The fats are the main contributors to harmful chemicals so avoid fatty foods as much as possible.
• Using marinades based on olive oils and citrus juices with greatly help reduce the risks.
• Maintain a clean grill. This will also help reduce harmful cancer forming chemicals.
• Avoid letting your grill flare-up. Extreme heat and flame will also increase risk.
• Do not overcook foods. If you do accidentally char your food simply scrape or cut that portion off.

The marinade recipe below is simple, versatile, and tasty and will significantly reduce harmful cancer forming agents. The marinade will work perfectly with poultry, pork, vegetables and seafood and should be combined with your food of choice at least 1 hour prior to grilling.

Simple Marinade
¼ C olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons Italian herb blend
1 teaspoon red pepper flakes
1 teaspoon garlic powder
Salt and freshly ground pepper

Grilling can be a great way to prepare low-fat meals and only takes a little imagination to create healthy foods. Try starting with foods you already enjoy and find ways to make them healthier choices. Trimming fat, substituting skinless chicken, using healthy marinades are a few things you can do to start forming healthy habits.

Grilled Fennel Salad with Nicoise Olives

Ingredients:
2 orange peppers
3 fennel bulbs with tops
2 teaspoon white wine vinegar
1 ½ tablespoon extra virgin olive oil
2 tablespoons extra virgin olive oil
18 small nicoise olives
2 sprigs of savory
Salt and freshly ground pepper

Instructions:
Roast the peppers using your gas grill flame or the method of your choice. Place them in a bowl and cover the bowl in plastic wrap. Remove the green fronds (top flowery pieces) and set aside for later. Slice the fennel lengthways into roughly five coarsely cut pieces. Place the fennel pieces flat in a dish and coast with 1 ½ tablespoon olive oil. Season the fennel to taste with salt and freshly ground pepper. Remove the char from the peppers and dice the peppers into small-diced pieces.

Place your grill on medium heat and place the fennel slices and turn frequently for 7-10 minutes. Grill until the fennel is showing grill marks. Be sure to cook them until they are the desired texture but do not char too much. Transfer to side dish.

Combine the vinegar and remaining olive oil and pour evenly over fennel. Lightly combine the pepper mixture with the fennel while adding the olives. Tear the savory and fennel fronds and sprinkle over the fennel.

Grilled Fennel Salad is fantastic as a side or main course. As a side consider serving it with a simply grilled chicken or seafood. Just remember that what you put in your stomach or on your grill is your choice.

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Cooking Tips

Grilled Albacore Tuna Steak Recipes

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Grilled Albacore Tuna Steak Recipes

Grilled Three-Potato Saladn Recipe
Source: Flickr

Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak.
Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal; tuna steaks, ½ cup of teriyaki marinade, 4 ounces of butter or margarine, 1 tablespoon of wasabi powder, 2 chopped green onions, 1 tablespoon of olive oil, peanut oil, or vegetable oil, salt and pepper. First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer. When you ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready; lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.
Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need 1/3 cup of your favorite steak sauce, ¼ cup of ketchup, 1 tablespoon of hot sauce or pepper sauce, ¼ cup butter of margarine melted, 1 tablespoon of vinegar, salt, and ½ teaspoon of curry powder. Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.

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