In The Kitchen: Memo for Memorial Day: Get out and grill

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By Robin McDaniel
Blount Today

A great way to start off the summer is by firing up the grill and cooking the whole meal outside. To celebrate Memorial Day, get outside and grill.

Memorial Day is a day of remembrance for those who have died in service to our nation. It was originally called Decoration Day and was officially proclaimed on May 5, 1868, and was first observed on May 30, 1868.

Cook outs have become something of a Memorial Day tradition because many families are ready to get out of the house after a long winter. I am including recipes for meat and veggies, all to be cooked on the grill.

Steak is an American favorite. I chose T-bone steaks for our cook outs, but there are some good other choices. Prime Ribeye Steak, which are hand-cut and trimmed from the heart of prime rib, and is a tender and juicy steak, perfect for grilling. The New York Strip Steak strikes a perfect balance between a higher fat steak such as a ribeye, and a very lean steak like a Sirloin or Filet. The New York Strip has as excellent amount of marbling and is also ideal for grilling. Another choice is the Prime Porterhouse Steak. A Porterhouse is like a T-bone -- two steaks in one. One side is a New York Strip and the other side is a Filet. The primary difference between a Porterhouse and the T-Bone is that the Porterhouse will always have a large-sized Filet portion.

The Perfect Steak

  • 1 hour before grilling, remove the steaks from the refrigerator. This is key for a juicy steak.
  • Seasoning: Take the steaks out of the packaging and rub olive oil on both sides. Season both sides with the seasoning of your choice.
  • Sealing the flavor: To seal in the flavor, place steaks on the hottest part of the grill at a 45 degree angle to the grill grates so that the grill marks on your steaks are diagonal lines. Close the lid.

Don’t move them for 1 1/2 minutes. After the 1 1/2 minutes, lift the lid and move the steaks to another hot part of the grill and rotate 90 degress to make a diamond pattern. Do not turn the steaks over. Close the lid and wait another 1 1/2 minutes. Turn steaks and repeat process.

  • Finishing the steak: Cook to the degree of doneness that you like. Rest the steaks (covered loosely with aluminum foil) for about 10 minutes. This lets the juices move throughout the steak.

Grilled Corn on the Cob

4 to 8 ears of corn, still in husks

Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowl, cover corn with cold water and soak about 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally. Cook about 15 minutes.

Grilled Asparagus

1 lb. asparagus, trimmed
2 Tablespoons extra-virgin olive oil
Salt

Divide asparagus into 3 to 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch. Brush asparagus with oil and season with salt. Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, about 3 to 5 minutes on each side.

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