|The average griller owns 3.2 grills!|
Here are five suggestions for entertaining at the grill. Searing first (preferably on a charcoal grill or Kamado) followed by a slow roast is a common theme using 2 grills.
- Consult Meathead for a nice crust building recipe and allow to rest at room temp for up to an hour before grilling.
- SEAR over high heat for 5-10 minutes, moving and rolling it every 2 minutes.
- Move to 2nd grill that is pegged at 300-350F to slowly bring the roast up to temp.
- Use an internal thermometer and pull 5 degrees less than desired temp and allow to rest 5 minutes.
- Slice thick- serve immediately.
- Apply a thin coat of olive oil, salt and pepper liberally allowing to rest outside the fridge for 30 minutes before grilling.
- SEAR over high heat – preferably a hot Weber Kettle open lid. Sear for 5 minutes rolling every minute to brown and sear.
- Move to 2nd gas grill or smoker set at 350F and grill for 15-25 more minutes to desired internal.
- A bearnaise sauce is suggested to pop the flavor on the beef.
- Rack of Pork- Double seared with a twist!
Easy dinner party for 4 couples
- Trim and season with Cavender's Greek Seasoning and allow to rest at room temp for 1 hour prior to grilling.
- Sear on a hot grill. Lay rack meat side to the GrillGrates on a diagonal In two minutes lift and turn rack to the other diagonal for pretty sear marks and allowing time for the meat side to crust and brown. Turn and sear bone side down for 2-3 minutes.
- Move to smoker or gas grill set at 300F and grill for 30 minutes to desired internal is close to 145-150F. (we still don't like our pork pink despite FDA lowering internal safe temp)
- SEAR AGAIN. Remove the rack to a cutting board and cut into think chops one bone per chop. Take to hot grill and sear for 2 – 3 minutes a side. This adds another layer of searing and allows you to perfectly dial in doneness.
- Marinate as much as 24 hours. My Father's London Broil recipe used Catalina and the sugar really breaks down the meat. 50 years later its still a great dish.
- Grill fairly hot 15-20 minutes. For thicker cuts a hot sear followed by longer roast is advisable.
- Rest for just 5 minutes
- Slice fairly thin across the grain.
- Grill hot and fast, timed with with the other grilled sides etc.
- Grill 5 minutes a side or less, rest only 3 minutes and slice thin across the grain while hot and serve immediately.
- Pair with garlic toast or texas toast for a gourmet open face steak sandwich. Grill an extra one for left-overs!