http://www.jaygarcia.com/ Sun, 20 May 2012 19:03:56 -0500 FeedCreator 1.8.0-nukeFEED (http://nukeSEO.com) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=17#17 no_email@example.com (JayGarcia) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=17#17 http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=15#15 Grilled Flank Steak With Five Spice Rub & Sesame-Soy Sauce



Serves three to four.

2 Tbs. ground coriander
4 tsp. five-spice powder
3/4 tsp. ground fennel seeds 1/2 tsp. ground ginger
21/4 tsp. hot chile powder
1/2 tsp. ground black pepper 1/4 tsp. ground cinnamon 1 Tbs. brown sugar Kosher salt
One 11/2-lb. flank steak, trimmed of any excess fat and membrane 1 Tbs. vegetable oil
Sesame-Soy Sauce (optional; see the recipe at left)

In a bowl, thoroughly blend all the spices with the brown sugar and 2 Tbs.
salt to make the five-spice rub and set aside. (The rub will last a few months
if tightly covered and stored in a cool, dry place.)
Just before lighting the fire, rub the steak with the rub, about 1 Tbs. per side.

Heat a gas grill to high or prepare a hot charcoal fire. When the fire is hot
(you'll be able to hold your hand just above the grate for 1 second), drizzle
both sides of the flank steak with the vegetable oil and sprinkle lightly with
salt. Grill the steak for about 8 minutes, flipping it a couple of times during
cooking.

Be sure to keep the thicker part over the hotter area of the grill and the
thinner, tapered end over the cooler area. It should be rare to medium rare at
this point. Transfer the steak to a clean wooden carving board to rest for
3 to 5 minutes so the meat relaxes and the juices redistribute.

To carve, cut very thin slices across the grain on a 45-degree angle.

Drizzlelightly with the Sesame-Soy Sauce, if you like.

Sesame-Soy Sauce
Yields about 1 cup.

1/2 cup Asian sesame oil
1 Tbs. minced fresh ginger
1 Tbs. minced garlic
1/2 cup orange juice
1/4 tsp, five-spice powder
1/4 tsp. crushed red pepper flakes
1/4 tsp, ground fennel seeds
2 Tbs. balsamic vinegar
2 Tbs. soy sauce
1 Tbs. granulated sugar
In a small bowl, whisk all the ingredients. The sauce
will keep for three or four days in the refrigerator.



What is flank?

Flank steak isn't really a steak at all, but actually an entire cut of meat; It's a
long muscle found along the belly just below the rib cage. At the market,
you'll generally see flanks that weigh between 1-1/2 to 2 lb. The meat is quite
lean, with a thicker end and a tapered end. Look for moist, bright-red meat.

Any bits of fat should be chalky white.
The grain of the flank steak runs lengthwise from end to end, and during
cooking, the steak will shrink noticeably. Slice flank thinly across the grain for
the most tender result.]]> no_email@example.com (JayGarcia) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=15#15 http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=14#14


Use visual clues (above) or the hand test (below) to tell how hot your charcoal fire is.

1. When the coals are all bright red and still flaming, they're very hot-—too hot for most grilling.
2. The fire will be a little cooler when the coals are red but covered with a light ash,
3. When the fire is medium hot, the coals will be thickly covered with a yellowish ash.

For best results, keep the griliing grate about 4 inches above the coals.


Use "the hand test" to tell
To test the heat of your fire, hold your outstretched palm an inch or two above the grill grate. The length of time you can stand the heat tells you how hot the grill is. You can use this test on gas grills as well as charcoal grills.

Time hand can be held over grill

Less than 1 second - very hot - over 600°

1 to 2 seconds - 400° to 500°

3 to 4 seconds - medium - 350° to 375°

5 to 7 seconds - medium low - 325° to 350°
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Is it done yet?

With experience, you can learn to judge how well done a piece of meat is by touching it—the firmer it is, the more done it is. And in a pinch, you can always make a cut to take a peek. But for large cuts of meat and bone-in pieces, an instant-read thermometer is still your best way to gauge doneness.

An instant-read thermometer only gives an accurate reading if inserted at least a couple of inches deep, so you can't use it on the thinnest cuts (in such cases, use visual clues).

The internal temperature tends to go up 5 to 10 degrees as meat rests off the heat, so pull your food off the grill a few degrees shy of the temperatures listed below.
]]> no_email@example.com (JayGarcia) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=13#13 http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=12#12 Spice-Rubbed Grilled Pork Chops




Serves six.

Although this fennel-paprika rub is delicious, you can use your own favorite rub to enhance the pork's flavor and help develop gorgeous grill marks.

6 boneless pork loin chops, About 3/4 inch thick
1-1/2 Tbs. canola or vegetable oil
Fennel-Paprika Spice Rub (see the recipe at below)
Cherry Tomato & Olive Salsa (see the recipe below)
Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes. While the grill heats, lightly coat both sides of the pork chops with the oil and coat with the spice rub. Clean and oil the hot grate.

Grill the pork chops (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat. Cook until the pork forms impressive grill marks on one side, 2 to 3 minutes. Turn and continue to grill (un¬covered for charcoal; covered for gas) until the pork chops are just firm to the touch and just cooked through, 3 to 4 minutes, depending on their thickness. Transfer to a platter and let rest for 5 minutes. Serve with the salsa.

Fennel-Paprika Spice Rub

Yields about 3 Tbs. Try this spice rub on lamb, too.

2 tsp. dark brown sugar
2 tsp. crushed or chopped fennel seeds
1-1/2 tsp. sweet paprika
1-1/2 tsp. garlic powder
1-1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
In a small bowl, mix all the ingredients well.

Cherry Tomato & Olive Salsa

Yields 21/2 cups.

2 scant cups cherry (or grape) tomatoes, quartered
1/2 small red onion, cut into small dice (about 1/2 cup)
1/4 cup coarsely chopped pimento-stuffed green olives
2 Tbs. drained capers
2 Tbs. torn fresh basil leaves
1 large clove garlic, minced
1 Tbs. extra-virgin olive oil
2 tsp. fresh lemon juice; more to taste
1/2 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper

In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1/4 tsp. each salt and pepper. Let stand while the meat grills. Before serving, adjust the lemon juice, salt, and pepper to taste.
]]> no_email@example.com (JayGarcia) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=12#12 http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=11#11 Bourbon & Brown Sugar Marinated Steak



Serves four.

1/2 cup soy sauce
1/3 cup bourbon or other whiskey
1/2 cup firmly packed brown sugar, preferably dark
1 Tbs. Dijon mustard
1 tsp. hot sauce, such as Crystal Hot Sauce
1-1/2 to 2 Ib. New York strip steaks ** (about 1-1/2 inches thick) or flank steak

Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, brown sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steaks to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 minutes at room temperature.

When the grill is ready, remove the steaks from the marinade and shake off any excess, but don't pat them dry. Reserve the marinade. Grill the steaks until good sear marks appear, 3 to 4 minutes. With tongs, rotate the steak 90 degrees (to get a Crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 minutes. Flip the steaks and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 1 2 minutes total cooking time for medium rare. Let the steaks rest for about 5 minutes.

Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 minutes (watch carefully to prevent burning). For strip steaks, slice thickly or serve in chunks. For flank steak, thinly slice the meat across the grain. Serve with a drizzle of the sauce.

**
New York strip

a.k.a. top loin, New York steak, shell steak, strip steak, sirloin strip, Kansas City steak

The official name for this steak is top loin, and it comes from the middle back, called the short loin, which is located on the exterior surface of the spinal column. Confusingly, it goes by at least 20 names. (In California, it's called New York steak. In New York, it's often called shell steak or strip steak.) Whatever it's called, this steak is tender and well flavored and you will pay accordingly. For evenly seared steaks, buy one or two large, thick steaks (rather than several thin ones), and cut them into servings after cooking, especially if you like meat rare or medium rare.
]]> no_email@example.com (JayGarcia) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=11#11 http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=10#10 Grilled Top Sirloin




Serves six.

Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can't find one big enough to serve six. If you aren't able to season the meat at least 1 2 hours in advance, do it right before cooking, but use only 3A tsp. kosher salt.

One 2-1/2 to 3-lb. top sirloin steak, 1-1/2 to 2 inches thick
1-1/2 tsp. kosher salt; more as needed
Olive or vegetable oil
Freshly ground black pepper (optional)
Red-Wine-Braised Shallots (optional; see the recipe below)

The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 1 2 to 24 hours.

About an hour before you're ready to cook, remove the steak from the refrigerate Prepare a medium-hot charcoal fire or heat gas grill to medium high. Wipe the steak dry with paper towels, coat very lightly with oil and season with pepper if you like. Put the steak on the grill, watching for flare-ups. Grill for 8 to 9 minutes per side for medium rare a minute or two longer per side for medium. Check for doneness by making a small cut into the steak and peeking - if the meat looks a shade less done than you like, it's ready. Move the steak to a carving board, cover loosely with foil, and let rest for 5 minutes (it will continue to cook a bit more).

To serve, either carve the steak into six pieces or into 1/4-inch slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.

Red-Wine-Braised Shallots

Serves six.

Any leftover braised shallots will make a wonderful topping for bruschetta or sandwiches.

1 lb. shallots
2 Tbs. unsalted butter Kosher salt and freshly ground black pepper
2 Tbs. Cognac
1/2 cup dry red wine (such as Syrah or Zinfandel)
1 tsp. fresh thyme leaves, plus 1/2 tsp. lightly chopped thyme leaves
1/4 tsp. red-wine vinegar; more to taste

Trim and peel the shallots (keep some of the root end intact to hold them together during cooking) and separate or cut any large ones in two. Heat the butter in a medium skillet over medium-high heat. Add the shallots and season with salt and pepper. Cook, tossing frequently, until browned in spots and fragrant, 3 to 5 minutes. Add the Cognac. If you're cooking over gas, tilt the pan to ignite the brandy. On an electric stove, hold a match to the pan to light the brandy. Let the flames die down and then cook until there's only a glaze in the bottom of the pan. Add the wine and 1 tsp. thyme leaves, bring to a simmer, reduce the heat to medium low, and cover. Cook until the shallots are completely soft and falling apart, 40 to 45 minutes, checking occasionally and adding water, a couple of tablespoons at a time, if the pan dries out. Uncover and reduce any excess liquid to a glaze over medium heat. Stir and taste for seasoning. Reserve at room temperature for a couple of hours or refrigerate if making farther ahead.

To serve with the steak, stir the chopped thyme into the shallots and bring to room temperature if they've been refrigerated. Season to taste with the vinegar.

]]> no_email@example.com (JayGarcia) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=10#10 http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=9#9

Classic Barbequed Chicken


Serves eight to ten.

Low heat, long cooking, and last-minute sauce application equals smoky, sweet—and not burned— barbecued chicken.

7 to 8 Ib. bone-in chicken parts
Chicken Spice Rub (see the recipe below)
1 cup apple juice for basting
1 recipe barbecue sauce

Prepare the chicken: Pat the chicken pieces dry with paper towels. Sprinkle on the rub generously.

If you're using a charcoal grill: Using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, transfer them from the chimney to one side of the grill.

If you have some pieces of apple or oak hardwood, feel free to add a couple to the stack of coals. Put a small foil or metal pan full of water next to the coals. Position the grilling grate so that one of the holes is over the coals so you can add coals and wood chips as needed.

When the coals are about 90% white, position the pieces of chicken, skin side up, on the grill anywhere except directly over the coals. Cover the grill with the lid, making sure that the air vent is opposite the fire. Cook the chicken for about 30 minutes, maintaining a temperature of 230° to 250°F by adjusting the vents. (Opening the vents lets in more oxygen and raises the temperature. If your grill—gas or charcoal—didn't come with a thermometer, you can set an oven thermometer on the grate near where the chicken is cooking.) Add more charcoal if the temperature drops below 230°F. You'll likely need to add 15 to 20 pieces about 30 minutes after putting on the chicken.

If you're using a gas grill: Get one side of the grill hot and arrange the chicken on the other side. Close the lid and maintain the temperature of the grill between 230°and250°F.

For either type of grill: After half an hour or so, baste the chicken with some of the apple juice. Continue to cook the chicken until it's cooked through—this will take about 3 hours—basting it and checking the temperature of the grill every 45 minutes or so. As the chicken cooks, you can move the pieces around the grill if those closest to the fire seem in danger of overcooking. But keep the chicken skin side up for the duration.

Check for doneness with an instant-read thermometer after 2-1/2 hours. Cooked chicken should read 165°F in the meatiest part of the thigh or breast. You'll also know the chicken is done when its juices run clear after being sliced into with a knife.

When the chicken is cooked, pour some of your chosen bar¬becue sauce into a separate container (to avoid contaminat¬ing the whole batch) and brush it onto the chicken. Cook it an additional few minutes so that the sauce adheres to the chicken in a sticky glaze; watch the chicken carefully at this point and pull it off the grill if the sauce starts to burn.

Remove the chicken from the grill and serve with some of the barbecue sauce on the side, if you like.


Chicken Spice Rub

Yields about 4-1/2 oz; enough for about 8 Ibs of chicken.

This is a good all-purpose rub for chicken.

1/4 cup granulated sugar
2 Tbs. onion salt
1 Tbs. seasoned salt, such as Lawry's
1 Tbs. garlic salt
2 Tbs. paprika
1-1/2 tsp. chili powder
1-1/2 tsp. lemon pepper
1 Tbs. dried sage
1/2 tsp. dried basil
1/2 tsp. dried rosemary, crumbled
1/4 tsp. cayenne

Combine all the ingredients and mix well. Store in an airtight container.
]]> no_email@example.com (JayGarcia) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=9#9 http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=8#8 Spicy Beer-Can Chicken on the Grill



Serves four to six; yields 1 cup sauce.

Put a spin on the traditional beer-can chicken by adding a sweet-spicy sauce to the beer, coating the chicken with a rub, and simmering the beer mixture after grilling to make a rich sauce with a kick.

Beer-Can Spice Rub (see the recipe below)
One 4-lb. whole chicken
Beer-Can Sauce (see the recipe below)
One 12-oz. can of beer (preferably a lager)
Several large leaves romaine lettuce
1/2 cup thinly sliced scallions (white and green parts)
1 lemon, zested into very thin strips
1 orange, zested into very thin strips

A day ahead: Make the spice rub; set aside 1 Tbs. for the sauce. Pat the chicken dry with paper towels. Sprinkle 1 Tbs. of the spice rub inside the body and neck cavities. With your fingers, work a little of the spice rub under the skin. Sprinkle the remaining spice rub all over the skin and rub it in to spread evenly. Tuck the wings behind the neck. Cover the chicken and refrigerate overnight.

On the day of grilling: Make the beer-can sauce

Set up a charcoal or gas grill to cook with indirect heat: If using charcoal, pour about 1 to 2 inches of natural hardwood charcoal over the bottom grate (in a single layer). Light a chimney starter full of coals and when they're covered with ash, pour them over the unlit coals in the grill. When the fire has burned down and the coals are glowing embers covered with ash, use long tongs or a grill rake to divide the coals into two equal piles on opposite sides of the grill.
If using gas, set the outside burners to medium high and leave the center burner off. (For a two-burner grill, light only one burner.)

While the grill is heating, open the can of beer and poke several holes on top of the can using a churchkey-style can opener. Pour out (or drink) half of the beer.

Photo #1 Using a funnel, fill the can with the beer-can sauce. Gently swirl the can to mix. Put the can in the center of a 10 to 12-inch ovenproof skillet.

Photo #2 Holding the chicken upright with the opening of the body cavity facing down, lower the chicken onto the beer can. Stabilize the chicken with its legs so that it stands up.

Grill the chicken: Set the skillet in the center of the grill, or in the area where there's no direct heat. Put an oven thermometer on the grate next to it. Cover the grill. Adjust the vents or burners to keep the temperature between 350° and 375°F and grill the chicken until an instant-read thermometer registers 175° F at the thickest part of the thigh, 45 minutes to 1-1/4 hours. If the grill temperature is correct, the chicken should start to lightly brown after 15 minutes. (If using charcoal, check every 15 minutes; if the temperature drops below 300° F or if the coals have burned down very far, add a handful of fresh charcoal to each pile of coals.)

Carefully transfer the chicken and beer can to a cutting board. Let it rest for 5 minutes. Meanwhile, line a platter with the lettuce leaves. Using wads of paper towels to protect your hands, carefully remove the chicken from the beer can (ask for help if the can is stuck). Discard all but 1 Tbs. of fat in the skillet.

Photo #3 Pour the contents of the can into the skillet. (If the skillet drippings have burned, pour the contents of the can into a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it has reduced slightly and thickened to a nice gravy consistency, 2 to 3 minutes. Carve the chicken into eight pieces and arrange on the platter over the lettuce. Garnish the chicken with the chopped scallions and citrus zest. Put the sauce in a sauceboat or bowl and serve alongside.



Beer-Can Spice Rub

Yields 1/4 cup.


1 Tbs. kosher or sea salt
2 tsp. ground cumin
1 tsp. crushed red pepper flakes
1 tsp. ground coriander
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper

In a small bowl, mix all the ingredients until well blended. Reserve 1 Tbs. for the Beer-Can Sauce.

Beer-Can Sauce

Yields 3/4 cup.

6 Tbs. tomato ketchup
3 Tbs. Dijon mustard
1-1/2 Tbs. molasses
1-1/2 Tbs. red-wine vinegar
1 Tbs. Spice Rub (see the recipe above)
1/2 tsp. hot sauce, such as Crystal (best)

In a small bowl, whisk all the ingredients until they're well blended.]]> no_email@example.com (JayGarcia) http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=8#8 http://www.jaygarcia.com/modules.php?name=Forums&file=viewtopic&p=7#7


Some high-end gas grills come with a smoker box, but it's easy to achieve the same effect with a homemade smoker pouch. Simply wrap a large handful of soaked wood chips in heavy-duty aluminum foil to make a pillow-shaped package. Poke holes on top to release smoke and set the pouch under the grill grate. Run your grill on high until you see smoke.
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