Its impossible to achieve the status as a great grillmaster without a collection of great barbequing recipes. Below are two of our favorites. Try them yourself next time you fire up the grill.
Asian Steak
1 London Broil steak (about a pound and a half) 5 green onions, chopped 3/4 cup of vegetable oil 1/2 cup of soy sauce 1 1/2 teaspoons of ground ginger 3/4 teaspoon of garlic powder 3 tablespoons of honey 2 tablespoons of vinegar
Place steak in a large, shallow dish. In a separate bowl, combine the other ingredients, stirring well. Pour one cup of this mixture over the steak, cover it and allow it to marinate, refrigerated, for eight hours. (When the steak is done cooking, you’ll use the rest of your marinade on the dinner table.) Turn the meat occasionally while it’s marinating. Cook steak on a pre-heated grill for about ten minutes per side. (Once the top of the steak begins to brown, turn the steak.) Use the marinade the meat has soaked in to baste it when you first put it on and when you turn the meat. Don’t use the marinade unless it has plenty of time to get hot (and kill any harmful bacteria it may contain). When meat is done to your liking, remove it to a carving board and cut it into thin slices, against the grain of the meat if possible. Keep slices close together to preserve heat. Warm up unused marinade and serve alongside steak.
Potato Packages
Serve these tasty packages at your next barbecue, one per person.
6 large baking potatoes, cubed 12 tablespoons chopped onion (red or Vidalia work particularly well) 6 tablespoons minced parsley 2 garlic cloves, minced 12 tablespoons butter 1 tablespoon ground or fresh sage salt and pepper to taste
Turn on gas grill or light charcoal briquets.
Lay out six large pieces of aluminum foil. Heavy duty foil works best, otherwise use two layers of regular foil. Evenly divide the potatoes among the sheets of foil. Sprinkle each with two tablespoons of onion, one tablespoon of parsley, and an evenly-divided amount of garlic and sage. Add two tablespoons of butter to each package. Season to taste. If you like rosemary or thyme, add a few fresh leaves to each package. Be careful of steam when opening the packages.