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4th of July BBQ








I don’t care what anyone says, a charcoal grill is the way to go. Sure the propane grill is easy but it just doesn’t have that grilled flavor. You know what I mean even if you don’t want to admit it.

Okay, I assume you have a charcoal grill. You should have cleaned it at the end of last season but, like me, if you didn’t make sure you do now. Thoroughly clean the grate and make sure all the old burned up charcoal and ash from last year are removed.

Everyone says a bone in  rib eye steak is the best on the BBQ. I don’t think you need any kind of marinade on a steak that is so expensive. It just tastes great with a little salt and pepper. And don’t forget to let it warm up. You do not want to put a cold steak on a hot grill!

Remember before you grill, with your tongs and some paper towel dipped in vegetable oil, wipe your grill grate. When buying your rib eyes, they should be 1 – 1 1/2 ” thick thereby insuring you get the right amount of doneness you want. We just make a fir and when the coals are getting white it is ready. Not to say this is the right way but it is the way we do it and it seems to work out okay. We get it  charred, about 3-4 minutes a side in the middle of the grill where the most charcoal is and then move them to the outside and let them finish about 3-4 minutes on each side again for a total of 14-18 minutes or with an instant read thermometer, 120F for rare to 125F for medium rare. Transfer to a carving board and let it rest for about 10 minutes. This might be quite difficult when you are hungry and are smelling that great smell of charcoal broiled steak.
Sauce for steak
A couple of cloves of garlic
Bunch of parsley
Poblano pepper, chopped in chunks
Salt and pepper
Olive oil – enough just to make a loose consistency
juice of one lemon
Put first five ingredients in the food processor. Process and add oil and lemon juice. Salt and pepper to taste. Put a spoonful on your steak for a little more flavor.
Cole Slaw
1 head of cabbage equaling about 9 cups
2 carrots shredded(optional)
2/3 c. mayonnaise
2 T white vinegar
1 T sugar
1 t. poppy seeds
Kosher Salt
Combine all ingredients and mix into the shredded cabbage in a medium size bowl. Cover with plastic wrap and put into the refrig. Best after sitting a couple of hours.
Corn on the cob
Anyway you like it!                                                                                                 
Compound Butter for your Corn
1 stick of butter, softened
1 T chopped chives
Mix well. Refrigerate
You just need some big Jersey tomatoes, sliced with salt to round out the meal.
What about a “Dark and Stormy”
Fill a pitcher with ice cubes. Add 3 cups ginger beer and top with 3/4 cups dark rum. Serves 6-8
HAPPY 4th!!
Fireworks in Asbury Park on the 4th

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