Grilling and Barbecue cookout tips

America loves grilling out. Whether you’re grilling chicken, hamburgers, steak, pork chops, ribs, or just a simple hot dog. My family cooks out at least a couple times a week. Below I have listed a few grilling tips I have found useful.

• Zip-Lock bags are great for marinating meats, just put ingredients in bag,stick in fridge and turn every so often.
• I like to marinate chicken in Italian salad dressing. Some people use it for fish and beef.
• Don’t try to cook over a too hot fire. Try holding your hand over the fire a 3-5 seconds
• if you can’t do that then the fire is too hot.
• Use tongs to turn meat. Never use a fork because the holes will allow the natural juices to escape.
• It is best to turn meat only once during cooking.
• Barbecue sauce burns easily, so brush it on at the end of the grilling process.
• Use the least amount of lighter fluid as possible.

Grilled Chicken

• 2 chickens
• Garlic salt
• Butter

Seasonchicken with garlic salt and brush with butter. Let stand until they are room temperature- about 30 minutes. Start cooking in oven broiler very slowly, skin down until inside is light brown.

Then transfer to wire holder and finish over the outdoor charcoal fire until skin side is brown and crisp, and the inside is quite brown giving the longest cooking time to the skin side which was not cooked indoors.

Baste with sauce made from 1 stick melted butter, juice of 3 lemons, and 3 tablespoons of worcestershire sauce.

Barbecued Steak

Steak

Sauce

• 2-4 tablespoons margarine
• 1 medium onion, chopped
• 2 clove garlic, minced
• 1/2 cup catsup
• 2 tbsp. vinegar
• 1 tbsp. brown sugar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/4 c. water

Combine all ingredients in saucepan; boil about 5 minutes; use to brush on meat before and during cooking. Have steaks, cut about one inch thick. Trim excess fat. Put cuttings over hot grill to keep steaks from sticking.

When coals have gray film and have turned to soft glow, start broiling. Turn with tongs when browned. For 1-inch steaks allow 20 minutes for medium rare. Season with salt and pepper. This sauce is also good for hamburgers, spare ribs, andpork tenderloin.

Roast-on-the-rocks

• 4 lbs. sirloin beef roast
• Garlic powder
• Salt
• Ground pepper

Select a sirloin-tip eye-round roast allowing approximately 1 pound per serving. Figure 15 minutes roasting time per pound for rare, 20 minutes for medium. Season and place directly on charcoal turning every 10-15 minutes.

Grilled Pork Chops

• Center cut pork chops, 1 1/4 inch thick
• 2 c. warm water
• 2/3 c. Dale’s seasoning
• 1 stick oleo or butter

When ready to cook, in a small sauce pan on top of the stove, mix warm water, Dale’s seasoning and melted oleo or butter. Heat until butter is melted. Brush on chops as they are cooking. Cook chops 8-10 minutes per side, depending on the temperature of your fire. Do not overcook.

Try this. I promise you won’t have to have steak every time you cook out. At the grocery store, ask the butcher to cutcenter-cut pork chops 1 1/4 inch thick. The cheapest way to buy it is to buy the whole pork loin, have about 4 to 5 inches cut off each end for roasts, cut the remainder in chops.

For the real connoisseurs, have the butcher to peel out the tenderloin for kabobs. Wrap as many to a package as you usually need and freeze.

Grilled Sliced Tenderloin

• tenderloin
• teriyaki sauce
• pineapple juice
• lemon pepper
• salt
• garlic powder

Marinate tenderloin in teriyaki sauce and pineapple juice for 30 minutes. Sprinkle with lemon pepper, salt and garlic powder on both sides. Grill on medium heat until done.

Tenderloin Roll

• deer or pork sausage
• smoke sausage
• salt and pepper

Split tenderloin and put smoke sausage inside split. Season with salt and pepper, tie up and put on grill. Cook for 2 hours on low heat.
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Preparing a top round beef roast on the Char-Broil Outdoor Kitchen Stovetop & Smoker

Did you know that an equal number of slices of tasty lean roast beef can have fewer calories and fat grams than prepared turkey or chicken luncheon meat? Isnt that great news? If you have a little extra room on your grill or smoker over the weekend you can prepare that roast beef make it just the way you like it! Tasty roast beef sandwiches all week long!

Well that was my plan. These days I try to shave costs where I can. This week I was shopping at one of the grocery stores I frequent and as is my habit I checked out the Managers Specials section of the meat counter. You know what Im talking about. Its that place at the end of all the pretty displays of chicken, pork and beef where meat is placed when it hits the expiration date. I always stop by there and sometimes the prices are so good its impossible to not pick it up! Im skeptical of poultry and never buy fish that way. But pork and beef? No problem!

There is was a 1.6 lb Beef Top Round roast marked down. Upon seeing it I was inspired to take it home and make some roast beef for sandwiches.

Do you know about Top Round beef roasts on the grill? The BEEF Council describes the cut this way: Top Round is an economical boneless cut with no waste. Its lean, full-flavored and has an excellent nutrition profile. For best eating quality, cook only to medium rare doneness and carve into thin slices. A relatively large roast, ideal for planned leftovers for quick weeknight meals. I like that!

So I seasoned my little roast with McCormick sea salt and black pepper. (I am addicted to the grinders they sell because they are so useful in the kitchen or outside!) and prepared my propane powered Outdoor Kitchen Propane Stovetop & Water Smoker . You can use a charcoal or gas grill to cook this set up for indirect cooking and use wood chips or a smoker box to add flavor to the meat. I didnt want a heavy smoke and used a mixture of Apple-Cherry-Mesquite dry chips in the smoker tray. This combination doesnt make a smoke ring to speak of, but I like the mild flavors. Of course, you may prefer hickory, oak, pecan, mesquite or what every you prefer! I monitored the internal temperature of the roast and the smoke chamber using the Char-Broil Digital Remote Smart Thermometer because it gives me readings of the cooking chamber temperature (with an alarm if its too high or low) as well as internal temperature of the meat Im cooking. And theres a remote that I clip to my shirt sos I can do work indoors or elsewhere in the yard and not have to babysit the smoker!

I double check the internal temp using an instant read thermometer.I placed the meat in the tray to transport to the kitchen where it will be covered and continue to rest and finish.

If you truly smoke the meat plan on about 225F degrees for a few hours or until the internal temperature of the meat is about 135F degrees. USDA says that 145F degrees is Medium rare so I generally pull it before it hits the USDA mark to ensure it doesnt over cook. Placed in a tray I move it to the kitchen and cover with foil and perhaps a kitchen towel.

The rested top round beef roast is finished and ready for slicing. The color on the surface of the meat is from the smoke of a combo Cherry-Apple-Mesquite mix that I enjoy.

This resting step is always recommended as a way to finish cooking the meat using any residual internal heat. During the cool-down period the juices will redistribute and set so that when you slice into it they wont run out onto the cutting board and leave the meat dry.

TIP: When resting meat after cooking, use caution about tightly sealing with foil, plastic wrap or a cover because larger roasts will have more heat and moisture which can steam cook and actually overcook the meat while on the counter. And if you prefer crispy skin on roasts like turkey or chicken a loose cover is all that may be required, if at all, during the resting time.

Tasty thin slices loose some of the pinkness when the juices drain, but not so much as to make it dry. The salty-peppery-wood smoked crust is a perfect taste in every bite!

After about an hour of resting not necessary to wait that long, I was pre-occupied with other stuff I transferred the finished roast to my cooked meat color-coded cutting board and sliced it as thin as possible. Oh baby was it tasty. I made a sandwich with a few slices using stone ground mustard, horseradish and a fresh baguette Id picked up at the market. DEE-LISH-US!

I had some errands to run and called out to my strapping teenage son as I was pulling out of the driveway that there was some fresh sliced smoked roast beef in the fridge and to make himself a sandwich. Big Mistake! When I came home in a few hours the kitchen was a mess and the container in which Id stored my tasty sliced beef was empty, on the counter. I guess thats as good of a recommendation as I can get.

This is an easy enough roast to prepare on your grill using an indirect heat set-up and wood chips in a smoker box or such and I hope youll give it a try. Its the perfect thing to prepare on the grill or smoker right along side your regular meal this weekend. Youll enjoy tasty roast beef sandwiches all week long! unless you tell somebody its there! Happy Grilling!

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