Favorite Grilled Recipes
My favorite has always been a sirloin steak infused with garlic slivers and then finished off with butter.
Forum Discussion
- Dijon Mustard
- Black Pepper (colorful helps)
- Bone-In Prime Rib (or some other robust cut that won't be overwhelmed)
Crack enough pepper and mix with enough mustard to cover the Prime 1/8" thick all-round.
Let sit in fridge overnight up to 24 hours.
Put on warm grill bone side down, indirect smoke for up to 6 hours at low temp until medium.
IDEALLY...but takes some fiddling with the grill....put directly over hot coals that are dying for the 1st 20 - 30 minutes...then start feeding the smoke box so that the remaining time is indirect smoking.
Use a probe thermometer...after reaching desired level of cooking (the mustard coating prevents drying out which is why I cook to medium vs. med-rare), let rest, loosely covered for 12 minutes or so.
Carve and serve with wine...my preference is a good Cabernet; alternates include Beaujolais Nouveau for an offsetting fruitiness.
- Black Pepper (colorful helps)
- Bone-In Prime Rib (or some other robust cut that won't be overwhelmed)
Crack enough pepper and mix with enough mustard to cover the Prime 1/8" thick all-round.
Let sit in fridge overnight up to 24 hours.
Put on warm grill bone side down, indirect smoke for up to 6 hours at low temp until medium.
IDEALLY...but takes some fiddling with the grill....put directly over hot coals that are dying for the 1st 20 - 30 minutes...then start feeding the smoke box so that the remaining time is indirect smoking.
Use a probe thermometer...after reaching desired level of cooking (the mustard coating prevents drying out which is why I cook to medium vs. med-rare), let rest, loosely covered for 12 minutes or so.
Carve and serve with wine...my preference is a good Cabernet; alternates include Beaujolais Nouveau for an offsetting fruitiness.
