Northshore Magazine

Northshore June July 2020

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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79 Grill maintenance 101 from Amanda Howell and Nick Yebba • Preheat your grill before cooking and brush debris away. • Oil your grill grates before placing the food onto it. Use a rag tied with butcher's twine and soaked (but not dripping) with vegetable oil and rub the rag onto the grill grates with tongs. • After grilling is done, turn up the heat, let everything burn off and brush it. Cleaning it now will prevent your food sticking later. Also, clean out the grease trap. • If a grease fire erupts, don't use water to douse the flames; instead try baking soda or salt. D I R E C T I O N S 1. Preheat grill, and leave steak out to reach room temp (always good to let meats warm up, they will cook more tender, rapid change in temperature toughen the meat). 2. Mix coffee, cayenne pepper, brown sugar, and butter (split this into two batches, one for steak and one for veggies). 3. Season steak with salt/pepper and oil and sear on grill, roughly 2 minutes a side. Place your potatoes on the top rack of grill; they'll need the most time. 4. Once the steak is browned on both sides, brush with the butter-spice mixture on each side, and place your garlic cloves and rosemary on top of steak. Brush with a little more butter and cover with foil. Cook for as long as you like, roughly 5-7 minutes for medium. Depending on how thick your steak is you might need to cook longer. 5. Once the steak is roughly where you want it, take it off the grill and leave it covered on a plate for 5 minutes to rest. This is a good time to put your broccoli on the grill: Just brush with the butter mix you saved from earlier until it's cooked al dente and has a nice char. Unwrap your potato and brush with butter as well and give the skin a nice crisp on the grill. Cowboy Steak, with grilled veg and "baked" potatoes PER 1-2 PEOPLE From Justin Quam, executive chef at Dal Mare I N G R E D I E N T S 1 1/2 lbs beef rib steak (or any steak) 1/2 tsp of black pepper, and cayenne pepper 1 tsp of ground coffee, and brown sugar 1 tbsp butter (warm) 2 tbsp olive oil 3 cloves garlic (smashed) 1-2 sprigs rosemary 1 head of broccoli/cauliflower (cut in half) 1 medium-sized potato, wrapped in foil Basting your meat during cooking is great for f lavor and moistness. "I like to make a basting brush out of fresh herbs tied with butcher's twine such as rosemar y and thyme, good quality olive oil, and fresh garlic." says Nick Yebba Jr.

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