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Monday is Memorial Day and most of us can’t wait to fire up the grill. People who barbeque fall into two categories: old-fashioned die-hards who swear by the charcoal-driven Weber kettle, and gas-grill aficionados who would never use anything else.
But it doesn’t matter what type you prefer, it’s the food that counts. Today, anything can be tossed on the barbie, from burgers to sausages to vegetables to fruit – yes, even fruit. I turned my nose up at grilled pineapple, until I tasted it and found it delicious.
Still, there are those who lack barbecue expertise. My sister recently asked what type of ground beef should be used for burgers. Visit any supermarket to find meat labeled 80 percent, 83 percent, 90 percent, 93 percent and even 98 percent lean. Ground beef for burgers must have more fat than ground beef for meatballs or meatloaf. A mix of sirloin and chuck is good, but it is easier to just use 83 percent ground beef.
Fish has become a popular choice. Years ago, I bought one of those cooking contraptions, which are OK for the whole variety, but they can also just be tossed over the charcoals with the same going for fish cut into steaks, such as tuna. Grilled salmon is a snap. Marinate, season, then wrap in aluminum foil and voil�: Tasty salmon without the fuss.
Kabobs are now so popular, market owners realized they could prepare them, ready to go, for customers. Whole Foods offers a variety, from chicken to beef to lamb to colorful vegetables.
Steaks are easy; sausages are a great change from hot dogs; and dry rubs are perfect for ribs. As for barbecue sauce, this is a matter of personal taste. I just doctor up a bottle or two of sauce and enjoy.
Grilled Asian Tuna Steaks
Ingredients:
6 (8-ounce) sushi-quality tuna steaks
Olive oil, to coat the bottom of a dish
1 (3-inch) piece of fresh ginger, peeled and minced
4 fat cloves of garlic, minced
Soy sauce, to taste
Freshly ground black pepper, to taste
Directions:
Pat the tuna steaks dry with paper towels. Set aside.
Pour the oil into a large, glass pan. Mix in the ginger, garlic, soy sauce and pepper.
Place the steaks in the marinade and refrigerate. Turn every few hours. Marinate overnight, if desired.
When ready to cook, bring to room temperature.
Prepare the grill. Cook the steaks for about two minutes on each side for rare.
Serves six.
Lamb and Vegetable Kabobs
Ingredients:
2 pounds of boneless leg of lamb, cut into 2-inch chunks
3 red bell peppers, seeded and cut into 2-inch chunks
3 yellow peppers, seeded and cut into 2-inch chunks
2 large Vidalia onions, cut into 2-inch chunks
2 pints of cherry tomatoes
Olive oil, for brushing
1 (8-ounce) container of plain yogurt, preferably from Greece
Small handful of fresh mint sprigs, chopped
Directions:
If you are using wooden skewers, soak in water for a few hours so they do not burn on the grill.
Alternately thread the lamb and vegetables on each skewer. Place in a glass dish and brush with the oil.
Blend the yogurt and mint in a small bowl.
Place the kabobs on the grill and cook for about 15 minutes, turning once. Serve with the yogurt sauce.
Serves six.
Note from Phyllis: Chunks of boneless chicken breast, boneless chicken thighs, beef, boneless pork or turkey can be substituted for the lamb in this recipe.
Hamburgers for the Grill
Ingredients:
3 pounds of 83 percent lean ground beef
2 eggs, beaten
Kosher salt and freshly ground black
pepper, to taste
Tabasco, to taste
Worcestershire sauce, to taste
Small handful of fresh Italian parsley leaves, chopped
Butter
Directions:
Place the beef in a mixing bowl and gently break apart with hands. Add the eggs, salt, pepper, Tabasco and Worcestershire sauces and parsley. Mix well.
Gently form into patties. Bury a small pat of butter in the center of each.
Grill for about three to five minutes on each side for rare to medium-rare.
Serves six.
Note from Phyllis: We love cheeseburgers but have fallen into a rut. American, Swiss and cheddar are the norm, but why not try sharp provolone, Gorgonzola or Italian Fontina? These melt perfectly on a grilled burger.
Steaks with Dry Rub
Ingredients:
6 steaks of your choice, such as rib eye or porterhouse
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of imported sweet Hungarian paprika
1 teaspoon of kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of chili powder
1 teaspoon of cumin
Directions:
Bring the steaks to room temperature.
Blend all the dry ingredients together in a bowl.
Pat the steaks dry with paper towels. Rub the dry mix on both sides of each steak. Grill for five to 10 minutes, turning once. Steaks will be rare to medium-rare, depending on thickness.
Serves six.
Salmon on the Grill
Ingredients:
6 (8-ounce) salmon steaks or fillets
Olive oil, for brushing
Juice of 1 lemon or lime
1 small red onion, thinly sliced
1 large red pepper, thinly sliced
Kosher salt and freshly ground black pepper, to taste
Directions:
Wipe the salmon dry with paper towels. Brush the fish with the oil. Top each with the sliced vegetables. Add the salt and pepper. Drizzle lemon or lime juice.
Wrap each piece in foil. Place the packets on the grill and cover the barbecue. Cook for about 10 minutes.
Serves six.
