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.

Sweet and Spicy Turkey Breast

What You Need:

 

1 TBSP black peppercorn

1 TBSP cumin

1 TBSP chili powder

1 TBSP oregano

1 TBSP minced garlic

1/4 C lime juice

2 TBSP olive oil

6 firm peaches, peeled and chopped fine

1 C peach preserves

2/3 C peach juice

1/4 C sugar

2 TBSP cider vinegar

4 jalapeno peppers, stemmed, seeded and chopped fine

1 TBSP cilantro, chopped fine

1 (4 lb) turkey breast

Canola oil

 

How to Make It:

 

Crush the peppercorn seeds as fine as possible. 

Add the cumin, chili powder, oregano, minced garlic, lime juice and olive oil and stir into a paste.

Coat the turkey completely with the paste.

Place the turkey into a large zip lock bag, remove as much air as possible, seal tight and refrigerate overnight.

In a saucepan over medium high heat mix together the peaches, preserves, peach juice, sugar and vinegar. 

Bring to a rapid boil then reduce the heat to medium low.

Stirring often simmer the mixture for about 30 minutes or until the sauce thickens.

Remove the mixture from the heat and allow cooling at least 10 minutes.

Place the cooled mixture into the food processor and process until very smooth.

Add the jalapeno peppers and cilantro and mix well.

Allow mixture to come to room temperature then refrigerate until ready to use.

Heat the grill on medium high.

Brush the turkey breast completely with the canola oil.

Grill skin side up over indirect heat for 1 hour 15 minutes.

Remove and allow cooling before slicing and serving with the peach mixture.

 

If you like your turkey breasts to be a little crispy on the outside place it on direct heat for 10 minutes before removing from the grill.

Not Your Everyday Ruben

What You Need:

 

1/4 C ketchup

1/4 C mayonnaise

2 TBSP lemon juice

1 TBSP sugar

1 TBSP Worcestershire sauce

1 tsp. celery seed

1/2 tsp paprika

1/4 tsp cayenne

3 C cabbage, shredded

1 small yellow onion, chopped fine

1/4 C mayonnaise

2 tsp. white wine vinegar

1 TBSP sugar

1 tsp salt

Corned beef (1 1/2 lb) sliced thin

12 slices rye bread

1 stick unsalted butter

6 slices Swiss cheese

 

How to Make It:

 

Place the ketchup, 1/4 C mayonnaise, lemon juice, sugar and Worcestershire sauce in a mixing bowl and whisk being sure the sugar is completely dissolved.

Add the celery seed, paprika and cayenne, stir until mixed well and set aside.

Place the cabbage and onion in a large bowl and toss.

In a separate bowl whisk the mayonnaise, vinegar, sugar and salt together.

Pour the mixture over the cabbage and onions and stir well.

Heat the grill to medium high.

Place the slices of corned beef on the grill and cook 30 seconds or just long enough to heat them through.

Butter one side of each piece of rye bread.

Spread the dressing mixture on the other side of each slice of bread.

Place a slice of cheese on 6 pieces of the bread on the dressing side.

Place all the bread slices on the grill butter side down and toast about 45 seconds or until lightly brown and the cheese is just beginning to melt.

Place the corn beef slices on top of the cheese.

Add the cabbage mixture and top with the other slice of bread.

 

This is not your typical Ruben sandwich.  The combination of these ingredients together will keep them coming back for more.

Plum Basted Sesame Tenderloin

What You Need:

 

1/4 C orange juice

2 TBSP soy sauce

1 TBSP sesame oil + extra to brush meat

1 TBSP orange zest, grated

1 TBSP ginger

2 tsp chili peppers, minced

2 tsp garlic, minced

1 (4 lb) beef tenderloin

4 plums, pitted and quartered

1 C pineapple juice

1/4 C dry sherry

1/4 C dark brown sugar, firmly packed

2 TBSP red wine vinegar

2 TBSP soy sauce

1 tsp mustard powder

Kosher salt

 

How to Make It:

 

Pour the orange juice, soy sauce and 1 TBSP sesame oil into a large mixing bowl.

Stir in the orange zest, ginger, chili peppers and garlic mixing well.

Place the tenderloin in a zip lock bag and pour the marinade into the bag.

Seal and turn several times to coat the meat and place in the refrigerator overnight.

In a large saucepan over high heat bring the plums, pineapple juice, sherry, brown sugar, vinegar, soy sauce and mustard powder to a rapid boil.

Place the heat on low and allow to simmer about 45 minutes or until the plums are falling apart.

Sauce will also thicken while simmering.

Remove the plum skins from the mixture and allow to cook until you only have 1 C of liquid left about 10 minutes.

Allow the tenderloin to stand at room temperature 30 minutes.

Brush the tenderloin with the remaining sesame oil and sprinkle with the salt.

Heat the grill to medium heat. 

Grill the tenderloin over direct heat for 20 minutes turning every 5 minutes.

Place over indirect heat and continue to grill 25 minutes or until the internal temperature reaches 135 degrees.

Baste the tenderloin with the plum sauce occasionally and turn after each basting. 

Allow the tenderloin to rest 10 to 15 minutes before slicing.

 

Reheat the sauce and serve on the side or over the top of each slice.

A Sunday Brunch Delight

What You Need:

 

1 TBSP chili powder

1 tsp. oregano

1 tsp. light brown sugar

1/2 tsp cayenne

1/4 tsp pepper

1 2 1/2 lb center cut ham steak about 1 1/2 inches thick

1 TBSP unsalted butter, melted

 

How to Make It:

 

In a small bowl blend together the chili powder, oregano, brown sugar, cayenne and pepper. 

Brush both sides of the ham steak with the melted butter.

Sprinkle both sides with the chili powder mixture being sure to press into the meat.

Heat grill to medium temperature.

Grill 13 minutes turning once during cooking time.

 

Add some scrambled eggs and fried potatoes for the perfect Sunday morning brunch.  Always be sure when grilling a ham steak that it’s a least 1 inch thick. This will insure that the outside becomes crispy without drying out the center of the meat. 

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