GreatGrub - grill

Help! I undercooked the steak. What should I do?

anon — Sat, 27 Feb 2010 21:03:01 +0000

Last night I was cooking a really nice meat on the gas grill and took the steaks off too early. I let the meat rest and only after it had cooled for ten minutes did I figure out that the steaks were way to Rare in the middle.

Ribeye steak on a gas grill

Andrew — Sat, 27 Feb 2010 20:46:14 +0000

Cooking ribeye steak on a gas grill is a relatively simple job and one that is most rewarding. Ribeye does best when cooked on a high heat, so be sure to preheat the grill prior to cooking. I highly …

Grilled Figs with Rosemary and Honey

Lyonsy — Mon, 06 Aug 2007 22:48:53 +0000

Kadota figs herald the beginning of late summer. Here is a delightful way to enjoy them. (Serves two)

Grilled Lamb Souvlaki

Andrew — Fri, 13 Jul 2007 18:14:42 +0000

If you want to know why the Greeks eat so much lamb, just try this recipe. It is perfect for dinner parties and large groups, and provided you have the time to let the meat marinate this a delicious …

The Mexican Currant

John — Thu, 21 Jun 2007 13:44:12 +0000

A surprisingly great taste of black currant and tequila. Great with grilled foods.

Carolines Award Winning Baby Back Ribs - Memphis In May 1987

Lyonsy — Tue, 19 Jun 2007 02:03:27 +0000

Back in the mid 80’s my baby sister got on a plane in Shannon (Ireland) and flew off to Memphis with her recipe for baby back ribs..arrived at “Memphis in May” and won first prize in her …

The perfect hamburger

Andrew — Fri, 01 Jun 2007 23:03:41 +0000

For years I searched for the perfect hamburger. I tried every filler and spice known to man, but time and time again the results were lackluster at best. Then like so many good things, the answer …

Just “2” Good Ribs

John — Fri, 01 Jun 2007 20:02:36 +0000

As with any ribs done right this will take a little time, but it is worth the investment. This recipe is a hybrid of many and it seems to work well. As for where the name came from, you will get a …

Ribeye Steak

Andrew — Sun, 27 May 2007 01:15:53 +0000

I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering …

Farm Coleslaw

John — Sat, 26 May 2007 19:41:51 +0000

This seems to always be a staple at cookouts. Goes great with Just “2” good ribs or any ribs for that matter and a side of cornbread . Vegetarians will love this too. Makes about 10 …