Great Grilling - bloximages.newyork1.vip.townnews.com
1
Wednesday, June 16, 2021 Page 3 The Chronicle-News Trinidad, Colorado Great Grilling Summertime’s favorite outdoor meat eats Catherine J. Moser Features Editor The Chronicle-News Summer got here in full force almost before we knew it and now it’s grill season — time to get outside and get grilling. We all know there’s nothing like a fun backyard cookout with fam- ily and friends. Food that’s cooked outside has such a special taste. First, that wonderful aroma hits you in the face and by the time the meat is finished cooking everyone can hardly wait to dig in. Decisions, decisions, what shall we cook? All cuts of chicken, beef and pork lend them- selves so well to every kind of spice rub and barbecue sauce — it’s almost hard to choose a favorite. All of it is just so doggone good. And whether you like charcoal or propane, you know dinner is going to be awesome. I will confess that I am a little partial to ribs, especially country-style pork ribs. For years, these spectacular gems of the grill were the hands-down family favorite at our house. Everyone loved to see them grilling away with such anticipation of the amazing flavor that was to come. No one ever had to be begged to come to the table after they came off the grill. A little homemade barbecue sauce was the perfect finish here. We’re going to keep it easy today. Everyone I know is busy and we all can use some sim- ple recipes to help get us through the season. When it’s hot outside, there’s just no sense in making any evening meal complicated. This first recipe listed today is awesome, I think. Who knew a Bundt pan could be called into use for the grill? And talk about doing double duty. Seasoned veggies and chicken roast merrily away all at the same time, which make this dish ideal for backyard grilling. What a super way to keep the grill clean too. This meal can also be prepared in the oven year ’round and that’s always a good thing to know. Simple sides can complete all of today’s recipe ideas. Your choice here for traditional veggies, every kind of slaw and potato salad, garden salads and everything else you can think of. And of course, we wouldn’t want to forget corn on the cob. So many veggies can be grilled right along with the meat, that it makes meal preparation a snap, which is just what you want on a hot summer evening. All you have left to make is some kind of wonderful dessert and for me that would be a favorite ice cream and a cookie. Who wouldn’t love that combo after a yummy grilled supper? It’s an all-time popular favorite with kids and grown-ups alike. One of the best things about summer is how easy it is to keep things simple. This is the time of year when we relax more and re- ally enjoy some great Colorado weather. So get fired up, get outside and get grilling. There’s no better time than the present to serve all these wonderful taste treats. Don’t forget, now, Father’s Day is this Sunday. What a perfect weekend it will be to celebrate everything you love about grilling outdoors with your favorite Dad. Cook up his favorite delicious meat eats and maybe make some homemade ice cream. You’ll have a splendid time and Dad will be spoiled in every way — as he should be! Happy cooking and eating, everyone! — Questions or comments? Please email: [email protected] ~ Get fired up and get grilling ~ Grilled Rib-Eye Steaks 4 choice rib-eye steaks Bleu cheese crumbles, op- tional RIB-EYE RUB: Salt and ground black pep- per Garlic Salt Chili powder Cayenne pepper Preheat a grill to high heat. Rib-eye Rub: In a small bowl, combine all ingredients, to taste. Ad- just the ratio of spices to your preference. Place rib-eye steaks on a large platter and season with rub on all sides. Transfer sea- soned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. Serve with bleu cheese crumbles sprinkled on top, if desired. Classic Grilled Brats 1/4 cup butter 2 medium onions, thinly sliced 3 cloves garlic, chopped 4 (12 ounce) bottles dark beer 2 pounds fresh bratwurst 10 hot dog buns Ketchup and mustard, as desired Preheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skil- let over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the brat- wursts from the grill and sim- mer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls and don’t forget to pass the ketchup and mustard. Bundt Pan Grilled Chicken & Veggies 3 cloves garlic 2 carrots, chopped 1 onion, quartered 1/2 lb. Yukon gold pota- toes, quartered Extra-virgin olive oil Kosher salt Freshly ground black pep- per 1 large bunch fresh thyme 1 large bunch fresh rose- mary 1 3-4 lb. chicken 1 lemon, sliced Preheat grill to medium- high heat and cover the hole of the Bundt pan with foil. In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the veg- etables. Pat chicken dry with pa- per towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub ol- ive oil all over the skin of the chicken, then season gener- ously with salt and pepper. Place the chicken in the middle of the Bundt pan, breast side up. Grill chicken covered until it is cooked through, the skin is golden and the juices run clear, 1 hour to 1 hour 15 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and pan juices. Simple Grilled Pork Chops 1/4 cup honey 2 tablespoons vegetable oil 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes Eight 1/2-inch bone-in pork chops (about 3 ounces each) Salt and freshly ground black pepper Begin by making the mari- nade. In a small bowl, whisk together the honey, oil, vin- egar, cumin and red pepper flakes. Sprinkle both sides of the pork chops with salt and pep- per and place in a re-sealable plastic bag with the mari- nade. Let rest on the counter for 1 hour. Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. Grilled Barbecue Spare Ribs 5 pounds of pork spareribs 1 cup ketchup 1/4 cup Worcestershire sauce 1 cup cherry juice or cherry-cola soft drink 1/4 cup vinegar 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon onion powder 1 teaspoon ground black pepper The day before cooking, re- move the membrane from the under side of your rib racks. Dry the ribs with a paper towel before rubbing with a dry spice rub. Cover and hold in the refrigerator for 8 hours or so. When you’re ready to cook, preheat grill to medium- hot and then bring to ‘Low’ in- direct heat. Your goal is about 225 degrees F-250 degrees F in the cooking chamber when the hood is closed. Place bone-side-down (meaty side up) on grates with indirect heat and cook low and slow for about 2 hours, keeping the hood closed. (TIP: If you are unsure about the heat, you may want to check after the first 30 minutes to see if the ribs closest to the heat are cooking a bit faster - if so, rotate the location and continue to do so as needed.) While ribs are slowly cook- ing over the indirect heat, in saucepan combine ketchup, Worcestershire, cherry cola, vinegar, paprika, chili pow- der, pepper, and onion powder. Simmer 15 minutes, stirring occasionally (use your side burner for this if your grill has one). During the final 30 min- utes of cooking, brush or mop ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed. During the final 10 min- utes or so of cooking, move the ribs over the source of heat and directly grill them, brushing on light coats of sauce to form a glaze and to crisp up the surface of the ribs. Grilled Filet Mignon with Herb Butter 1 tablespoon whipped or regular butter, slightly softened 3 teaspoons extra-virgin olive oil, divided 1 tablespoon minced fresh chives, or shallot 1 tablespoon capers, rinsed and chopped 3 teaspoons minced fresh marjoram, or oregano, divided 1 teaspoon freshly grated lemon zest, divided 1 teaspoon lemon juice 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground pepper, divided 1 tablespoon minced fresh rosemary 2 cloves garlic, (1 minced, 1 peeled and halved) 1 pound filet mignon, about 1½ inches thick, trimmed and cut into 4 portions 4 slices whole-grain bread 4 cups mixed greens Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), ca- pers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 tea- spoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 tea- spoon salt and pepper, rose- mary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic. Grill the steak 3 to 5 min- utes per side for medium-ra- re. Grill the bread until toast- ed, 30 seconds to 1 minute per side. Divide mixed greens among 4 plates. Place 1 toast on each serving of mixed greens and top with steak. Spread the herb butter on top of the steaks and let rest for 5 Images by Metro Creative and Pixabay GRILLED BRATS SIMPLE GRILLED STEAK GRILLED FILET MIGNON GRILLED PORK CHOPS GRILLED BARBECUE PORK SPARE RIBS BUNDT PAN GRILLED CHICKEN & VEGGIES This feature first ran on Wednesday, June 21, 2017
Transcript of Great Grilling - bloximages.newyork1.vip.townnews.com
Wednesday, June 16, 2021 Page 3The Chronicle-News Trinidad, Colorado
Great GrillingSummertime’s favorite outdoor meat eatsCatherine J. MoserFeatures EditorThe Chronicle-News
Summer got here in full force almost before we knew it and now it’s grill season — time to get outside and get grilling. We all know there’s nothing like a fun backyard cookout with fam-ily and friends. Food that’s cooked outside has such a special taste. First, that wonderful aroma hits you in the face and by the time the meat is finished cooking everyone can hardly wait to dig in.
Decisions, decisions, what shall we cook? All cuts of chicken, beef and pork lend them-selves so well to every kind of spice rub and barbecue sauce — it’s almost hard to choose a favorite. All of it is just so doggone good. And whether you like charcoal or propane, you know dinner is going to be awesome.
I will confess that I am a little partial to ribs, especially country-style pork ribs. For years, these spectacular gems of the grill were the hands-down family favorite at our house. Everyone loved to see them grilling away with such anticipation of the amazing flavor that
was to come. No one ever had to be begged to come to the table after they came off the grill. A little homemade barbecue sauce was the perfect finish here.
We’re going to keep it easy today. Everyone I know is busy and we all can use some sim-ple recipes to help get us through the season. When it’s hot outside, there’s just no sense in making any evening meal complicated.
This first recipe listed today is awesome, I think. Who knew a Bundt pan could be called into use for the grill? And talk about doing double duty. Seasoned veggies and chicken roast merrily away all at the same time, which make this dish ideal for backyard grilling. What a super way to keep the grill clean too. This meal can also be prepared in the oven year ’round and that’s always a good thing to know.
Simple sides can complete all of today’s recipe ideas. Your choice here for traditional veggies, every kind of slaw and potato salad, garden salads and everything else you can think of. And of course, we wouldn’t want to forget corn on the cob. So many veggies can be grilled right along with the meat, that it makes
meal preparation a snap, which is just what you want on a hot summer evening.
All you have left to make is some kind of wonderful dessert and for me that would be a favorite ice cream and a cookie. Who wouldn’t love that combo after a yummy grilled supper? It’s an all-time popular favorite with kids and grown-ups alike.
One of the best things about summer is how easy it is to keep things simple. This is the time of year when we relax more and re-ally enjoy some great Colorado weather. So get fired up, get outside and get grilling. There’s no better time than the present to serve all
these wonderful taste treats.Don’t forget, now, Father’s Day is this
Sunday. What a perfect weekend it will be to celebrate everything you love about grilling outdoors with your favorite Dad. Cook up his favorite delicious meat eats and maybe make some homemade ice cream. You’ll have a splendid time and Dad will be spoiled in every way — as he should be!
Happy cooking and eating, everyone!
—Questions or comments? Please email:
~ Get fired up and get grilling ~
Grilled Rib-Eye Steaks4 choice rib-eye steaksBleu cheese crumbles, op-
tional
RIB-EYE RUB:Salt and ground black pep-
perGarlic SaltChili powderCayenne pepper
Preheat a grill to high heat.
Rib-eye Rub:In a small bowl, combine
all ingredients, to taste. Ad-just the ratio of spices to your preference.
Place rib-eye steaks on a large platter and season with rub on all sides. Transfer sea-soned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. Serve with bleu cheese crumbles sprinkled on top, if desired.
Classic Grilled Brats1/4 cup butter
2 medium onions, thinly sliced
3 cloves garlic, chopped
4 (12 ounce) bottles dark beer
2 pounds fresh bratwurst
10 hot dog bunsKetchup and mustard, as
desired
Preheat an outdoor grill for high heat and lightly oil grate.
Melt butter in a large skil-let over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add
the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the brat-wursts from the grill and sim-mer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls and don’t forget to pass the ketchup and mustard.
Bundt Pan Grilled Chicken & Veggies
3 cloves garlic2 carrots, chopped1 onion, quartered1/2 lb. Yukon gold pota-
toes, quarteredExtra-virgin olive oilKosher saltFreshly ground black pep-
per1 large bunch fresh thyme1 large bunch fresh rose-
mary1 3-4 lb. chicken1 lemon, sliced
Preheat grill to medium-high heat and cover the hole of the Bundt pan with foil.
In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the veg-etables.
Pat chicken dry with pa-per towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub ol-ive oil all over the skin of the chicken, then season gener-ously with salt and pepper.
Place the chicken in the
middle of the Bundt pan, breast side up. Grill chicken covered until it is cooked through, the skin is golden and the juices run clear, 1 hour to 1 hour 15 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and pan juices.
Simple Grilled Pork Chops
1/4 cup honey2 tablespoons vegetable oil1 tablespoon apple cider
vinegar1 teaspoon ground cumin1/2 teaspoon red pepper
flakesEight 1/2-inch bone-in pork
chops (about 3 ounces each)Salt and freshly ground
black pepper
Begin by making the mari-nade. In a small bowl, whisk together the honey, oil, vin-egar, cumin and red pepper flakes.
Sprinkle both sides of the pork chops with salt and pep-per and place in a re-sealable plastic bag with the mari-nade. Let rest on the counter for 1 hour.
Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes.
Grilled Barbecue Spare Ribs
5 pounds of pork spareribs1 cup ketchup1/4 cup Worcestershire
sauce1 cup cherry juice or
cherry-cola soft drink1/4 cup vinegar1/2 teaspoon paprika1/2 teaspoon chili powder1/2 teaspoon onion powder1 teaspoon ground black
pepper
The day before cooking, re-move the membrane from the under side of your rib racks. Dry the ribs with a paper towel before rubbing with a dry spice rub. Cover and hold in the refrigerator for 8 hours or so.
When you’re ready to cook, preheat grill to medium-hot and then bring to ‘Low’ in-direct heat. Your goal is about 225 degrees F-250 degrees F in the cooking chamber when the hood is closed.
Place bone-side-down (meaty side up) on grates with indirect heat and cook low and slow for about 2 hours, keeping the hood closed. (TIP: If you are unsure about the heat, you may want to check after the first 30 minutes to see if the ribs closest to the heat are cooking a bit faster - if so, rotate the location and continue to do so as needed.)
While ribs are slowly cook-ing over the indirect heat, in saucepan combine ketchup, Worcestershire, cherry cola, vinegar, paprika, chili pow-der, pepper, and onion powder. Simmer 15 minutes, stirring occasionally (use your side burner for this if your grill has one).
During the final 30 min-utes of cooking, brush or mop ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.
During the final 10 min-utes or so of cooking, move the ribs over the source of heat and directly grill them,
brushing on light coats of sauce to form a glaze and to crisp up the surface of the ribs.
Grilled Filet Mignon with Herb Butter
1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil, divided
1 tablespoon minced fresh chives, or shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram, or oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice3/4 teaspoon kosher salt,
divided1/2 teaspoon freshly
ground pepper, divided1 tablespoon minced fresh
rosemary2 cloves garlic, (1 minced,
1 peeled and halved)1 pound filet mignon, about
1½ inches thick, trimmed and cut into 4 portions
4 slices whole-grain bread4 cups mixed greens
Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), ca-pers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 tea-spoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 tea-spoon salt and pepper, rose-mary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
Grill the steak 3 to 5 min-utes per side for medium-ra-re. Grill the bread until toast-ed, 30 seconds to 1 minute per side. Divide mixed greens among 4 plates. Place 1 toast on each serving of mixed greens and top with steak. Spread the herb butter on top of the steaks and let rest for 5
Images by Metro Creative and Pixabay
GRILLED BRATS
SIMPLE GRILLED STEAK
GRILLED FILET MIGNON
GRILLED PORK CHOPS
GRILLED BARBECUE PORK SPARE RIBS
BUNDT PAN GRILLED CHICKEN & VEGGIES
This feature first ran on Wednesday, June 21, 2017
![Untitled-4 [bloximages.newyork1.vip.townnews.com]bloximages.newyork1.vip.townnews.com/swnewsmedia.com/content… · 000 O o o o o o o e . Title: Untitled-4 Author: LThornton Created](https://static.fdocuments.net/doc/165x107/5fbb650225eb526111425f8b/untitled-4-000-o-o-o-o-o-o-o-e-title-untitled-4-author-lthornton-created.jpg)