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Summer Grilling... Had Me a Blast!!

Jun 21, 2017 0 comments
Summer Grilling... Had Me a Blast!!

Get the Grill Hot and Bothered This Summer

 

ELOTE (grilled mexican corn)



 

  1. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. 

 

  1. Combine chile powder and cayenne in a small bowl.

 

  1. Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. 

 

  1. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. 

 

  1. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and 

 

Sweet Onion–Marinated Skirt Steak

 

 

  1. Combine onion, brown sugar, vinegar, and oil in a large resealable plastic bag. Season steak generously with kosher salt and pepper and add to bag. 

 

  1. Seal bag and turn steak to coat. 

 

  1. Let marinate at least 20 minutes, or chill up to 2 hours.

 

  1. Prepare a grill for medium-high heat; oil grate. Remove steak from marinade, pat dry, and grill, turning once, until browned and medium-rare, about 5 minutes. 

 

  1. Oncutting board:  let rest 10 minutes. Thinly slice and top with chives and a sprinkle of sea salt.

 

BBQ PULLED PORK SANDWICHES

 

 

  1. Stud the roast with the cloves and rub with the Smokey BBQ Rub.

 

  1. Place the roast in a slow cooker and top with the onions.

 

  1. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours.

 

  1. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot.

 

  1. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart.

 

  1. Return the meat to the slow cooker along with the barbecue sauce.

 

  1. Heat for 1 to 2 hours. Serve on your favorite roll.

 


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