Rib Roast with Gusto

What You Need:

 

2 TBSP black peppercorns, crushed

1 TBSP mustard seed, crushed

3 TBSP paprika

2 TBSP light brown sugar

2 TBSP kosher salt

1 TBSP garlic powder

1 tsp cayenne

1 (10 lb) rib roast, boneless

1/4 C Worcestershire sauce

 

How to Make It:

 

Toss together the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne in a large mixing bowl

Brush the roast with Worcestershire sauce on all sides.

Rub the peppercorn mixture over the roast.

Cover the roast with plastic wrap and refrigerate overnight.

Allow the roast to stand at room temperature for 40 minutes before grilling.

Heat the grill to medium.

Grill the roast over indirect heat for 3 hours for medium 2 hours for medium rate.

The internal temperature of the roast should reach 135 degrees when completely cooked.

Cover the roast loosely with foil and allow to rest 30 minutes before slicing.

 

A large piece of meat when cold allows any juices to thicken.  By allowing the meat to stand at room temperature the juices warm up and will allow for the flavor to flow throughout the meat while grilling.  A large piece of meat needs to rest after grilling to allow the internal temperature to rise slightly before serving.

Beyond the Burger Tacos

What You Need:

 

3 TBSP olive oil

1 TBSP chili powder

1 TBSP cumin

2 tsp cracked black peppercorns

1 tsp garlic powder

1 tsp oregano

1 (2 lb) flank steak about 3/4 inch thick

8 (8 in) flour tortillas

2 C Monterey Jack cheese, shredded

4 C lettuce, shredded

2 C chunky salsa

1 C sour cream

 

How to Make It:

 

In a small bowl stir together the olive oil, chili powder, cumin peppercorns, garlic powder and oregano.

Remove any fat from the steak. 

Place the olive oil rub on both sides of the steak being sure to press it into the meat with your fingertips.

Place the steak in a zip lock bag and seal.

Refrigerate at least 4 hours.

Allow the steak to stand at room temperature at least 20 minutes.

Heat the grill to high.

Grill the steak 12 minutes for medium turning once while grilling.

Remove the steak and allow to rest 10 to 15 minutes.

Cut the steak into strips.

Wrap the tortillas in aluminum foil and place on the grill.

Warm the tortillas for 2 minutes.

Remove and place on a flat surface.

Layers steak strips down the middle of each tortilla.

Top with the cheese, lettuce and salsa.

Add a dollop of sour cream on top.

Fold the sides of the tortilla over to form a taco.

Serve immediately.

 

Warming the tortillas in aluminum foil will keep the tortillas from toasting.  For toasted tortillas place them directly on the grill grate for about 15 seconds, flip and toast the other side for 10 seconds longer. 

Hungry Man Fiery Steaks

What You Need:

 

1 TBSP crushed peppercorn

1 tsp + 1 tsp. chili powder

1 tsp kosher salt

1 tsp light brown sugar

1/4 tsp garlic powder

1/4 tsp + 1 tsp onion powder

1/2 C ketchup

1 TBSP Worcestershire sauce

1 TBSP red wine vinegar

1 TBSP dark brown sugar

1/4 tsp pepper

1/4 C water

4 (3/4 lb) rib eye steaks (1 inch thick)

Olive oil

 

How to Make It:

 

Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl.

Let the steaks stand at room temperature 30 minutes prior to grilling.

Coat both sides of the steak with the peppercorn mixture being sure to press into the meat.

Brush both sides of the steaks with the olive oil.

Heat the grill to high temperature.

Grill the steaks 12 minutes for medium turning once during grilling time.

Allow steaks to rest 10 minutes before serving.

In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water.

Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely.

Pour the sauce over the steaks before serving or use as a dip on the side.

 

Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt.  If you would like to use regular table salt reduce the amount by half.

Not Sponge Bob’s Crabby Patties

What You Need:

 

12 oz of fresh, frozen or canned cooked crabmeat

3/4 C plain bread crumbs

1/2 C red bell pepper, chopped fine

4 green onions, chopped fine (white part only)

3 TBSP mayonnaise

2 tsp Dijon mustard

1/4 tsp hot pepper sauce

1/4 tsp salt

1/8 tsp pepper

Vegetable oil

 

How to Make It:

 

Flake the crabmeat with a fork in a mixing bowl.

Be sure to remove any shell or cartilage.

Add the bread crumbs, red bell pepper and onions.

Toss to combine.

Stir in the mayonnaise, mustard, hot pepper sauce, salt and pepper.

Shape the crab mixture into eight patties about 3/4 inch thick.

Cover the patties with plastic wrap and refrigerate at least 1 hour.

Lightly brush all sides of the crab patties with the vegetable oil.

Heat the grill to high.

Grill the crab patties 8 minutes turning once during grilling time.

Serve with a lemon wedge.

 

Be sure to refrigerate these before cooking. The cold will help to hold the patties together during cooking time.  Use a large spatula to keep from breaking the patties while turning. 

Balsamic Glazed Grilled Scallops

What You Need:

 

1 C balsamic vinegar

20 (1 oz each) scallops

Olive oil

Pepper to taste

 

How to Make It:

 

Place the vinegar in a saucepan over high heat.

Bring the vinegar to a boil then reduce the heat to low.

Simmer for approximately 3 minutes.

You will want to reduce the vinegar to about 3 TBSP and the vinegar will begin to glaze on the bottom of the pan. 

Do not over cook or the vinegar will burn.

Remove and allow to cool to room temperature.

Place the scallops on skewers 4 to each skewer.

Brush the scallops with the olive oil and sprinkle with pepper to taste.

Heat the grill to high temperature.

Grill the scallops 4 minutes turning once.

Scallops are done when opaque in the center.

Remove from the grill and drizzle with the glaze.

 

These little treats make a great appetizer.  Keep an eye on that glaze as it simmers. If cooked to long the vinegar will begin to burn.  By tipping the saucepan you can see the glaze start to form as the vinegar simmers.

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