Whether one uses a charcoal or gas grill, it's not the grill or the person using it, but how good the person is at arriving at crispy, succulent, fragrant, smokey divinity that is great grilled food. If anything can be learned, it can also be botched up, so practice on cheap food!
Allow your grill to "season". Don't grill too hot or too close to the fire. Always clean the grill thoroughly after each use. Be adventurous--try new and different foods on your grill.
Check Out My October Special Feature Recipe--"Grilled Cowboy Steaks"---Click Here!
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Now HERE's the real thing!! One thing that most barbecue cooks agree on is : Real good old-time barbecue is cooked not by the fire, but by the heat and the smoke of the fire. Cooking barbecue is a lot like making whiskey, according to Jack Daniels Tennessee Whiskey Distillery..."it takes time to make good whiskey, and it takes time to make good barbecue. You can't rush either one!"
Any meat, whether beef, pork, lamb or chicken will do. Any wood, whether hickory, oak or mesquite, will do.
Take care with your fire!
Take care with your sop!
Take care with your sauce!
Take care with your meat!
Pop yourself another cold one!
And the barbecue will take care of itself!!!
Now, check out the links below, fire up your smoker or grill, and
Stir up that red-hot rub and sop! Shake that mop! Grab those tongs!
Let's get to grillin' n' Smokin"!!!
Serves: 4
Prep.Time: Plan ahead 1 day; 8 hours marinating; 10 minutes + grilling time
1 2-pound prime porterhouse steak
CHIPOTLE PASTE:
8 cloves roasted garlic
6 tablespoons chipotle chile powder
6 tablespoons kosher salt
1 tablespoon coarse-ground black pepper
6 tablespoons peanut oil
Combine all chipotle paste ingredients in a bowl to form a paste. Rub paste into both sides of the meat thoroughly. Place meat in tightly sealed plastic bag and refrigerate 4-8 hours. Prepare charcoal or wood fire in the grill. Grill steak over hot coals 10 minutes on one side, and 8 minutes on the other side (for medium-rare). Do not overcook. Allow meat to rest 5 minutes before slicing and serving.
Click here for the Printer Version
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