Get Your Caveman On!

When the weather starts to warm up I notice a trend in what we are selling from our meat counter, hamburger, steaks and pork ribs start flying out of the store. These are the typical items that people throw on the grill for quick outdoor cooking. Grilling is not a new form of cooking, it has been around since the cavemen first started cooking their food; but how we grill and what we grill has changed quite a bit.

I am not a huge fan of hamburgers at home for some reason, the funny thing is that I save tons of recipes for burgers but rarely make them. Also I never put chicken on the grill because I find that the outside burns before the inside is cooked through. I do however like to grill at other people’s houses, as I currently only have a tiny camp sized gas grill. The nice thing about the grill is that with a little creativity you can grill your entire meal.

My absolute favorite grilled meal is a Marinated Flank Steak with Grilled Guacamole. Now I know that you are saying, “How the heck go you grill guacamole?” Well read on because it is very easy. Begin by marinating your flank steak in two tablespoons of olive oil, three tablespoons of Worcestershire sauce, two tablespoons of course ground Dijon mustard, two tablespoons of Montreal Steak Seasoning, a grated garlic clove, a quarter of onion also grated and about a tablespoon of hot sauce. Let this sit for about an hour to incorporate all of the flavors. Combine a pint of halved grape tomatoes with half a bunch of chopped cilantro, six diced pickled jalapeno rings, a tablespoon olive oil, one tablespoon red wine vinegar, salt and pepper. While the steak and tomatoes are marinating cut a large red onion into one-inch wide rings and halve two avocados; drizzle both of these with olive oil so that they do not stick to the grill. Okay now it is time to head outside to the grill that you have preheated to a medium-high heat to get in touch with your inner caveman. The steak and onions are going to take the longest to cook so start them first, when you flip these add the avocado. Once everything is grilled to your liking begin constructing your dinner. Once the steak has rested for a few minutes slice it against the grain and on a heavy angle into fairly thin slices. Cover the plated slices with the tomato salad, avocado and onions, squeeze some fresh lime juice over everything and enjoy. This meal does require a lot of prep work but seriously it is worth it!

We sell a lot of pork ribs and chops that people cover in barbeque sauce and throw on the grill; how boring! Pork is a very delicate meat to grill; most people tend to over do it so you end up with a burnt dry chop or a shoe leather tough rib. Personally I never grill ribs; I have learned that cheaper cuts of meat turn out better if slow cooked. So when I put pork chops on the grill I tend to cook them over low heat so that they come up to a doneness of medium without burning on the outside. I am also a fan of sauces on my meats so Bourbon Smothered Spiced Pork Chops is right up my alley.

Begin this dish by making the sauce that will eventually be poured over the chops. Combine half a cup of bourbon, quarter cup of brown sugar, three tablespoons of cider vinegar, quarter cup of soy sauce, one minced clove of garlic and about half a teaspoon of black pepper over high heat just until it boils then reduce the heat to low for about ten to fifteen minutes until it reduced to half. While this is cooking combine half a teaspoon chili powder, quarter teaspoon cinnamon, eighth teaspoon allspice and a pinch of salt, rub this on both sides of four pork chops. Grill the chops over medium heat until medium, about four minutes per side. Serve the spiced chops smothered in the bourbon sauce. The combination of spicy and sweet is a nice change to the boring barbeque smothered chops.

Most people think that only dense meaty fish, such as swordfish and salmon, can be grilled; but I am going to share a secret with you. You can also grill shellfish, shhh. I have seen someone grill lobster by tossing the live sea bug onto the grill, closing the lid and letting it rip for about twenty minutes; and it was just as tasty as boiling the lobster. Clams are another shellfish that translate nicely to the grill; all you need is one of those throwaway tin foil pans in order to do this. I really do like clams and Grilled Lemon-Garlic Clams is a slightly smoky light dish that works as a meal or appetizer.

In a sauce pan that you do not mind putting on the grill combine one stick of butter, one large minced shallot, two tablespoons of lemon juice, four cloves of minced garlic, and one teaspoon of lemon zest. Place the pan on the grill to melt the mixture. Place four pounds of cleaned little neck clams in a single layer in a disposable casserole pan; cover it tightly with tinfoil and cook over high heat for about ten minute or until they all open. Discard any of the unopened clams and pour the melted butter mixture over the cooked clams before serving.

I don’t think that I need to get into grilling potatoes and vegetables because those are no brainers; but I do have a dessert trick up my sleeve. Did you know that you could make a grilled Banana Split? Yes you can and it is really easy. First you need to make a slit down the inside curve of the banana without cutting into the flesh too much, pull apart the peal so that you can stuff that thing with a bunch of yummy toppings. First brush a little melted butter on the flesh, drizzle a little chocolate sauce, caramel, strawberry topping and your favorite nuts. Wrap this concoction in tinfoil and grill it over high heat for about 8 minutes. Once cooked top the banana with ice cream, whipped cream and a cherry. The warm banana, melted toppings and cold ice cream make for an upscale version of this ice cream shop favorite.

As I said, I do not grill that often, but when I do I like to kick it up a notch. Don’t get me wrong I really enjoy having burgers in the summer, but usually it is when I am a guest somewhere. When I actually break out my ghetto camp grill I want to make something that just screams “WOW!” The recipes that I have shared here have that wow factor in my opinion and can make a great impression on your dinner guests.



Marinated Flank Steak with Grilled Guacamole

1 Flank steak
3 Tlbsp. Olive oil
3 Tlbsp Worcestershire Sauce
2 Tlbsp Course ground Dijon mustard
2 Tlbsp Montreal steak seasoning
1 Clove Garlic, grated
¼ wedge Onion, grated
1 Tlbsp Hot sauce
1 pint Grape tomatoes, halved
½ cup Cilantro, chopped
6 Pickled jalapeno rings, diced
1 Tlbsp Red wine vinegar
1 lg. Red Onion, sliced into 1 inch rings
2 Avocados, halved
1 lg. Lime, cut into wedges

Combine 2 Tlbsp olive oil, Worcestershire, mustard, steak seasoning, hot sauce, grated garlic and onion well, marinate the steak in this for 1 hour, turning once. Combine the tomatoes, cilantro, jalapenos, 1 Tlbsp olive oil, vinegar, salt and pepper; let this marinate at least 15 minutes. Grill the steak, onions, and avocados over med-high heat to your liking. Top everything with the tomato salad and a squeeze of lime.


Bourbon Smothered Spiced Pork Chops

½ cup Bourbon
¼ cup Brown sugar, packed
3 Tlbsp Cider vinegar
¼ cup Soy sauce
1 clove Garlic, minced
½ tsp Black pepper
4 Pork chops
½ tsp Chili powder
¼ tsp Cinnamon
1/8 tsp Allspice
Pinch Salt

Combine the first six ingredients in a saucepan over high heat, bring up to a boil and reduce heat to low for 10-15 minutes. Combine the last 4 ingredients well and rub on to both sides of the pork chops. Grill the chops over medium heat until medium doneness and smother with the reduced sauce.


Grilled Lemon-Garlic Clams

1 stick Butter
1 lg. Shallot, minced
2 Tlbsp Lemon juice
4 cloves Garlic, minced
1 tsp Lemon zest
4 lbs Littleneck clams

Combine the first five ingredients in a grill-safe sauce pan and let melt together. Place the cleaned clams in a single layer in a disposable casserole dish, cover tightly with tinfoil and cook on the grill over high heat for 10 minutes or until opened. Pour the butter mixture over the clams before serving.

Grilled Banana Split

Banana
Melted butter
Chocolate sauce
Caramel sauce
Strawberry topping
Nuts
Ice cream
Whipped cream
Cherries

Cut a slit through the inside cure of the peel and pull apart to expose the banana flesh. Top with chocolate, caramel, strawberry and nuts. Wrap in foil and grill over high heat for 8 minutes. Top with ice cream, whipped cream and a cherry.