Loading ...
Loading ...
Loading ...
D-3
Dry Rub Seasoning:
• Mix 1/8 cup kosher salt
• ¼ tsp white pepper
• 1/8 tsp cayenne pepper
• 1 tsp black pepper
• Apply to both sides.
BURGERS:
Grill ½ lb Burgers exactly the same as Steaks EXCEPT... grill for 2 minutes before each fl ip.
Char-Griller “Special” Burger: For a special burger treat, mix hamburger with Meat
Magic®, Worcestershire sauce, ketchup, kosher salt, ground pepper, chopped onions & let sit for 20
minutes at room temperature.
HAMBURGER (or, really any meat!) MARINADE:
• Combine 1 cup soy sauce
• 2 coarsely chopped large onions
• 2 cloves garlic (halved)
• Place in an electric blender; cover, process at high speed for 1 minute or until mixture is smooth.
• Stir in ¼ cup bottle gravy coloring (Kitchen Bouquet®& Gravy Master®)
• 2 tsp Beau Monde seasoning (or substitute 1tsp MSG & 1tsp seasoned salt)
• Marinate meat at room temp for 2 hrs or refrigerate up to 24 hrs in a covered dish.
• Bring meat to room temp before cooking.
RACK OF LAMB:
A typical rack of lamb is 8 bones and weighs 1 1/2 to 2 pounds. A single rack of lamb is perfect for two
people. A big investment, but a fantastic meal. Bottom end has a thick, round piece of meat, which on
the rack is like a long, thin roast. Once cut it is like a small pork chop. Ask your butcher to remove the
thin skin from outside of the rack & cut off the chine bone to make it easier to carve.
Preparation:
• Wrap bare long bones sticking up from rack with foil (to avoid crusting). Do not overcook or cook at
too high a temperature because these bones can burn and crumble. Keep the bones up, away from
the fi re by placing in a “U” Rack.
• Remove loose pieces of fat. Dry with paper towel & season with mustard, salt, pepper & garlic
Steak Marinade:
In a glass pan mix:
• ½ cup olive oil
• 1/3 cup soy sauce
• ¼ cup wine vinegar
• 2 tsp lemon juice
• 1 tsp dry mustard
• 1 minced garlic clove
• small minced onion
• ¼ tsp pepper
Place the meat in the marinade and refrigerate for 3 hours.
Loading ...
Loading ...
Loading ...