With a grilling blog, it was only a matter of time until I wrote about BBQ ribs. There are soooooo many ways to make ribs and any good BBQ book will have a bunch of great recipes, and you guys probably have your own favorites. I have found a favorite recipe and method that I really like, so let me share.
We eat sandwiches often for lunch. When I have pastrami, I usually just eat a cold sandwich. I decided I would have a hot pastrami the other day, and it just hit me that I could do this on the grill.
You usually think of a midnight snack as something you can just grab out of the fridge like a bowl of ice cream or maybe something from the pantry like a bag of chips or cookies. Some of you are a bit more health conscious and grab an apple, banana, or a granola bar. Why not grill? Afraid you will miss your favorite TV show, don’t want to have to put your shoes on? Don’t use the “too cold” excuse as you will have a nice warm grill to hover over. Go outside and get some fresh air and talk to your significant other (uh, well, if they are still awake). It’s fun, and you wouldn’t be here if you didn’t like to grill, right? PS – My friends know this is actually a 10pm snack for me since I can never make it to midnight…..but the blog title just wouldn’t sound the same.
For those ribeye affectionados out there, i’ve been playing with a new crust/rub for my Sunday Night Steak. i’ve heard about people using ground coffee in their rub, so i thought i would try a bitter-hot-sweet-salty rub, thick enough to crust up on the fire. i suggest ribeye for this, since the fat content makes it prone to natural dripping and flare ups that crust the meat nicely. The rub was simple… the ingredients (per steak) were: 1 tsp ground coffee take the coffee, sugar, red and black pepper, thyme and 1/2 the salt, powderize together. i prefer a mortar and pestle. For some reason, if i don’t powderize, i don’t get as nice a crust. Spread over the meat evenly and thickly. Let sit a 1/2 hour to an hour or so while the steak warms to room temperature before grilling. Before grilling, coat with olive oil and add the rest of the salt (being sure not to let the spices run off. Grill as usually, making sure you get a little flare up, but not so much that it over cooks the steak. My better half surprised me by noticing the new spices, and she liked it!
We went to Sedona for a few days and stopped at the Rainbow Trout Farm in Oak Creek Canyon the final day to catch our dinner fresh. The Trout Farm has become a tradition when we spend time in Sedona. The fish is kind of pricey if you want them to clean the fish and put on ice, but it is delicious with my favorite trout recipe below. It was about $10 per small trout. Even though my dad tought me how to clean a fish, I haven’t done it since I was 14. I think this is a call for help from my sister-in-law Stacy to give me a lesson. The following recipe is from Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptous Sides
The busload arrived on New Year’s Day for our 1st Family Brunch rather than doing a traditional New Year’s Eve party. We managed to round up 18 of our family members and a few friends.
Happy New Year! I hope you, your friends and your families had a great Christmas and are bringing in the new year by grilling! Oh, and maybe a few resolutions like “grill more veggies and fish”, “spend more time with family…grilling”, “grill instead of frying”. I missed a couple weeks of blogging, but it certainly wasn’t without grilling. We had a lot going on so I thought I would share in a 3 part post. I feel stupid since I actually got a cool new Sony Cybershot camera, and only have a couple pictures to share this time around, but had a ton of grill activity. For More about my New Grill Addition, click “Read More” below:
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by Karen Adler & Judith M. Fertig.
