Steaks on the Grill

 Whether you're cooking filet mignon, top loin, rib-eye, top blade, T-bone or porterhouse steaks, the basic method is the same.

 1-2 tablespoons coarse salt

2-3 teaspoons ground black Pepper

2 gloves garlic, minced

 Use either 1 sirloin, sirloin tip, tri-tip, top round or London broil steak; OR 2 shoulder top blade,shoulder petite tender, rib, porterhouse, T-bone, top loin (NY strip), or tenderloin (filet mignon) steaks.

 Steaks should be about 1/1/2 inches thick.

 Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill. Start the grill and warm it until it is medium-hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Using the hand test, the grate will be hot enough when you can hold your palm five inches above the metal for no more than three seconds. Sear the steaks for 3 minutes on each side directly over the flame, with the lid down. Then move steaks to the part of the grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-140 degrees F, about 15-25 minutes, depending on the size of the steak. Remove the steaks to a platter and tent loosely with foil, allowing the steaks to rest 5 minutes before serving.

 

Burgundy Chuck Roast

2 tablespoons  coarse salt

2 teaspoons ground black Pepper

4 cups burgundy or other dry red wine

1 onion, minced

2 cloves garlic, minced

¼ cup fresh parsley,coarsely chopped

1 tablespoon fresh thyme leaves

1 (2-5 pound) chuck, top round, bottom round or eye of the round roast.

Press the salt and pepper into the surface of the beef. Set aside.  Combine the wine, onion, garlic, parsley and thyme in a glass' porcelain or stainless-steel bowl. Mix well. Add the beef and turn it until it is well moistened. Allow the meat to bathe in the marinade for 6 hours at room temperature, or overnight in the refrigerator, being sure to turn it occasionally. Start a medium-sized fire in your grill. If using a rotisserie , rake the coals(or light the gas-burners)on either side of where the spit will turn. If using the indirect method, light only one side of the grill. Cover the grill and allow the cooking chamber to come up to about 250 degrees. Remove the roast from the marinade and pat-it dry. If using a rotisserie, slide the meat onto the spit and put it in place over the grate. If using the indirect method, set the meat on the side of the grill that is not lit. Keep the cooking chamber between 225 and275 degrees, cooking about t hour per pound of meat, removing  the meat when the internal temperature is between 125 and 140 degrees. Note: sometimes grills and circumstances are uncooperative in allowing you to keep the temperature of the cooking chamber cool enough, particularly with the lid down since you are not trying to smoke the meat, in this instance, it is fine to remove the lid if you are using a rotisserie. If you are using the indirect method, get the chamber as cool as you can, then carefully monitor the internal temperature of the meat and the chamber. If necessary, you can periodically remove the grill lid for a few moments if there is too much heat buildup.

 

NEW MEXICO CHUCK ROAST

5lb chuck roast

1 16oz can tomatoes

1 large chopped onion

1 c chopped celery

1 c chopped green chile

1 T salsa

3/4 T garlic salt

1 t pepper

1/2 t salt

Combine all ingredients and refrigerate overnight. Cook 10 hours on medium---serves ten