Those of you who read this online are probably aware that the most recent Lagniappe topic of interest has been grilling. This is probably a revelation to those who solely read this blog in the print edition. But now you know.
So I’m hoping that some of you master grillers out there might be willing to share your favorite tips, techniques and recipes. Maybe if I saw pretty, pretty please?
In the meantime, while I await the deluge of anticipated recipes (yes, that’s a bit of sarcasm based on recent responses).
I’ve already shared the favored grilling recipes from my own personal file online, so now I turn to DotMom’s file — the “Mixing & Musing Cookbook.” She included several grilling recipes in the Meats category. This first one has inspired me to try grilling a roast, something I don’t ever think I’ve done on the Weber. It is attributed to Arlene Schlichte.
Grilled Pot Roast
Combine ¾ cup ketchup, 1½ tablespoons Worcestershire sauce, 1 tablespoon vinegar, 1 tablespoon brown sugar, 1½ teaspoons dry mustard, 1 teaspoon salt and dash of pepper. Pour half of this sauce onto a sheet of heavy duty aluminum foil.
Place one 4-pound beef roast (about 1 ½ inches thick) on top of the sauce. Add a layer of sliced onions, carrots and other vegetables (celery, tomatoes, green pepper) as you wish. Then pour the rest of the sauce over all.
Seal securely and cook on gas grill about 2½ hours. It’s not necessary to turn the meat package.
DotMom’s cookbook also highlights several former winners of the Nobles County Pork Producers cookout event. Former neighbor Ray Moe went on to win the state competition with his pork chops, titled Pork Chop Veri-Best in M&M; former Worthing-tonian Jim Wychor was the county winner with Fillet of Pork Loin; and the still local Larry Ruesch was king of the cookout with his Glazed Pork Ribs.
Pork Chop Veri-Best
Preheat gas or charcoal grill. Cooking time is 30 to 45 minutes. Baste 1¼- to 1½-inch chop with melted butter. Place buttered side of chop down on grill. Turn chop every 5 to 7 minutes.
Inject butter into chop and continue to inject 3 to 4 times during grilling; also continue to brush butter on chop. Salt chop last 10 minutes of grilling.
Place chop on heated platter and garnish with orange slices and parsley.
Fillet of Pork Loin
Cut a rolled boneless loin of pork into 2 ½ -inch thick fillets. Place on grill; sear both sides.
Make Savory Sauce: Combine ½ cup soy sauce, ½ cup sherry, 1 ounce brandy, 2 cloves fresh garlic, minced, 1 tablespoon dry mustard, 1 teaspoon ground ginger and ¾ teaspoon powdered thyme.
Turn fillets about every 5 to 10 minutes, basting with the Savory Sauce each time before turning. Total cooking time is approxi-mately one hour on medium-hot grill or until center of meat is slightly thick. Garnish with green pepper slices.
Glazed Pork Ribs
Grill 3 to 4 pounds country-style pork ribs over coals or on low on gas grill for 45 minutes to 1 hour.
The last 15 minutes, brush with glaze: In blender combine 1 egg, 1 tablespoon onion juice, 1 generous cup white sugar, 1 teaspoon salt, 2 teaspoons dry mustard, 1 tablespoon celery seed, 1/3 cup vinegar and 1 pint salad oil.
Send your favorite grilling recipes to firstname.lastname@example.org; or mail to Daily Globe, Box 639, Worthington 57187.