the firing lineup - bbq gas grill

Steak House is great if you have a consumer account.
If you pay, it's hard to accept the way most steakhouses take to order food for diners (
10 dollars for baked potatoes? ! ).
Pick up a few delicious steaks or ribs and prepare them perfectly, with a delicious sauce and a nice red bottle, which is more satisfying.
Not only will you be more comfortable at home, but you will also save a lot of money.
Give your child a few dollars to wash the dishes, give the leftovers to the dog, and then go back to the sofa to taste the wine.
Roast lamb chops 42 pounds lamb chops, about 1 inch thick 1 teaspoon of Jewish salt 1 teaspoon of freshly ground black pepper 1 teaspoon of chopped fresh Baili leaves or rosemary (optional)
Extra 1 tablespoon
Light medium charcoal fire with virgin olive oil or heat the gas grill to medium temperaturehigh.
Sprinkle generously on the ribs with salt and pepper, herbs (if used) and oil.
When the grill is heated, if you have time, let the ribs be heated for 20 or 30 minutes at room temperature.
Cook the meat on a grill, intact (
Covered on a gas grill)
, Until the meat begins to turn brown at the edge, and when you lift the edge with pliers or spatula, the meat easily falls off the grill for 2 to 3 minutes.
Flip and cook the other side until the meat feels a bit strong (
Press down with your index finger)
Cook for another 2 to 5 minutes to achieve the desired delicacy.
Check by slicing to a thicker piece to see how pink it is or insert an instant
Read the thermometer into the center of the thicker cut to record its internal temperature: medium temperature is 130 degreesrare.
If the thicker ribs start burning before cooking, move them to the cooling area of the charcoal fire, or reduce the heat on the gas grill to medium temperature
Low, continue cooking and flip occasionally until you like it.
4 servings of fennel and red onionmakes 1¼ cups)1 fennel bulb (about ½ pound)
, Trim, core, cut-inch dice (about 1 cup)
A cup cut with red onion (
About small onions)
2 tablespoons of salt and pepper
Freshly squeezed olive oil 1 tbsp red wine vinegar 1 tbsp non-Parini sauerkraut, drained and chopped 1 tbsp of chopped fresh tarragon, put fennel and red onion into a medium bowl and let's sit for a few minutes to soften.
Stir with oil, vinegar, water melon and tarragon.
Flavor of seasoning, add more salt and pepper before serving if needed.
Save up to 3 days in the fridge.
Garlic-lime mojoServes month (makes ½ cup)
1 cloves of garlic, chopped, mashed into paste with the chef's knife 2 tablespoons outside
Freshly squeezed olive oil 2 tablespoons chopped fresh coriander 2 tablespoons freshly squeezed lime juice (from 1 lime)
Put salt and pepper in a medium bowl and mix garlic, olive oil, coriander and lime juice with cup water and plenty of salt and pepper.
Stir well before serving.
Save up to 3 days in the fridge.
4 (mint and almond)makes ¾ cup)
Lightly packaged chopped fresh mint (about 1 bunch)
A cup of freshly ground pecorino roman2 scallions cut into thin slices after trimming (about ¼ cup)
3 tablespoons of salt and pepper
Virgin olive oil puts mint, almonds, pecans, scallions, salt, and pepper into a food processor or blender, stirring evenly until chopped.
At the same time of purity, add the oil to the thin and stable flow, so that the garlic sauce will become smooth and slightly loose;
Add 1 to 2 tablespoons of water if you wish to further relax the texture of the garlic.
Taste with more salt and pepper.
Keep it in the refrigerator for up to 2 days;
Press the plastic wrap on the surface of garlic to avoid darkening the skin.
Orange 4 (makes ½ cup)
Cup light packaged chopped fresh parsle2 teaspoon freshly ground orange peel (
From 1 navel orange)
2 cloves of garlic, chopped and mashed, 3 tablespoons of extra paste with chef's knife and pepper --
Virgin olive oil puts parsley, zest, garlic, and a small amount of salt and pepper into a food processor or blender, stirring evenly until chopped.
At the same time of being pure, add the oil to a thin and stable stream so that the sauce becomes smooth and slightly loose.
Taste with more salt and pepper.
Keep it in the fridge for up to two days.
8 pieces of garlic and rosemary (Makes 1 cup)
2 cloves of garlic, chopped and mashed into a paste, 3 tablespoons of fresh rosemary Salt and pepper 2 tablespoons of white wine vinegar 3 tablespoons using the chef's knife 1 teaspoon
Freshly chopped parsleySet garlic in a medium bowl in a freshly squeezed olive oil Cup, broken with rosemary and a small amount of salt and pepper on the side of the spoon.
While still smashing, pour vinegar first and then oil.
Add parsley and cup water, add more salt and pepper to taste (
Everyone should be confident enough).
Save up to 3 days in the fridge.
Excerpts from Sear, sauces and services with Tony Rosenfeld's permission (
Running News 2011).