Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1024592
119 "Once you've overcooked there is no way of going back." at is also a critical reason to do all your prep ahead of time—plus you don't want to stress out once you start cooking. is isn't the time to start chopping romaine, says Yebba. "You don't want to be stuck like it's a job," he adds. "You want to be able to kick back with a cocktail and a snack." Perhaps even bring along something like chili or pulled pork that just needs to be heated up. "I always make chili or something people can start out with—whether it's a quesadilla Chopps' Steve Zimei says high heat is important, but so is monitoring the heat once the steak is on. I N G R E D I E N T S 2 TSP. Sweet paprika 1 TSP. Chile powder 1 TSP. Garlic powder 1 TSP. Onion powder 1 TSP. Brown sugar 1/4 TSP. Ground cumin 1/4 TSP. Ground coriander 1 TSP. Salt 1/4 TSP. Ground black pepper D I R E C T I O N S 1. Mix together all ingredients, then coat meat liberally and grill as you wish. BB Q Spice Rub By Executive Chef Steve Zimei, Chopps American Bar and Grill, Burlington This blend works really well with steak, poultry, or pork. Zimei especially likes to use it at home on skirt steak or pork tenderloin. Mix up a big batch, store in a mason jar, and be ready to grill anytime. or salsa," Chopps' Zimei says. at way you don't have a crowd of hungry sports fans lurk- ing while you cook the meat. And when the meat is done, don't turn your back on the grill, says Yebba. Toss some fruit on for an interesting side dish, or grab a hunk of pizza dough to make a dessert pizza—per- haps topped with marshmallows and choco- late, for a giant s'more-style sweet. "I'll grill anything," Yebba says. "e beauty of grilling is there is something for everyone." choppsamericanbarandgrill.com, ledgersalem.com, teresaseatery.com/prime