Thursday's Juciy Tips

Easy Herb Brush -

For an impromptu sauce brush, tie together a handful of long sprigs of thyme with kitchen twine. Use the herb brush to impart a hint of thyme flavor to poultry and/or meat as you baste. When done, give the brush a quick rinse in warm water; then toss it on the coals for a burst of aromatic smoke.

Wednesday's What's for Dinner

Barbecued Steak Wrap-Ups With Maple Chipotle Grille Sauce

This marinade can be whipped up in a dash and serves to tenderize the flank steak. The crowning touch — a drizzle of sweet and smoky barbecue sauce.





Marinade -
1/4 cup soy sauce
1/2 cup red wine
1/4 cup olive or canola oil
2 pounds flank steak, trimmed of fat
1/3 cup Stonewall Kitchen Maple Chipotle Grille Sauce

For Serving -
Flat bread or thick tortillas, warmed in tin foil over the grill
Cilantro leaves
Grilled onions

Directions -

In a small bowl, combine marinade ingredients. Place the flank steak in a shallow non-reactive baking dish and pour marinade over the steak. Turn the steak to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight. Prepare a charcoal or gas fire. Remove the steak from the marinade, pat dry and discard marinade. Grill the steak to desired doneness, approximately 5-6 minutes per side for medium rare, brushing each side with Maple Chipotle Grille Sauce. Allow the steak to rest for 5 minutes before slicing. This helps keep the meat tender and succulent. Cut thin slices of steak against the grain and at an angle. Serve flank steak rolled up in a piece of warmed flat bread, with a spoonful of grilled onions, sprinkling of cilantro leaves and a final drizzle of Maple Chipotle Grille Sauce.

Tuesday's Smokin' Finds

Fire Wire Flexible Grilling Skewers:
A simple adaptation of the traditional skewer makes kabob grilling so much easier! The flexible stainless steel skewers bend easily to fit inside a bag or bowl for marinating. They hold more than twice as much food as a regular skewer, maximizing space on the grilling surface. The skewer tips stay cool-to-touch during grilling allowing food to be turned over or removed from the grill with ease.

Tuesday's Smokin' Finds

Burger Press:
Burger fans know that patties identical in shape and size will cook uniformly at the same rate, ensuring succulent results. A burger press is quick and easy to use making you the Burger King or Queen of your own backyard!

Monday's BBQ Fact or Fallacy

Monday's BBQ Fact or Fallacy
Burning charcoal is more eco-friendly compared to propane gas.

Fallacy - Charcoal, propane gas and hardwood briquettes are not 100% environmentally friendly methods of grilling. Charcoal briquettes are made from scrap wood and sawdust and are a renewable resource. However, they release twice as much carbon into the air as gas grills. Propane burns cleanly, but it is a nonrenewable resource. Hardwood briquettes burn more cleanly than the pressed briquettes but contribute to deforestation.

Monday's BBQ Fact or Fallacy

Searing adds flavor.

Fact - This is the real reason to sear meats, despite the loss of juices. Searing meats initiates a reaction that creates intense flavor complexities. This flavor-inducing reaction only occurs between 300˚ F anf 500˚ F, so temperatures hotter than 500˚ F will char meats without adding flavor.

Wednesday's What's for Dinner

Spicy Thai Peanut Salad -

1 lb. Linguine or your favorite pasta
2 Scallions, slice about 1/4" thick, green portion only
1 Red bell pepper, diced into 1/2" cubes
1 Cucumber (small), seeded and diced into 1/2" cubes
1 cup STONEWALL KITCHEN Roasted Garlic Peanut Sauce
2-3 tbsp. Cilantro (fresh), loosely chopped
Chicken or shrimp (optional)

Directions -
1. Fully cook the noodles, drain and rinse with cold water
2. In a large bowl, toss the noodles with all the chopped vegetables and Roasted
Garlic Peanut Sauce. Add more sauce if you desire. Salt and pepper to taste.
3. Place pasta and garnish with chopped fresh cilantro.
4. Top with grilled chicken or shrimp if desired.

Grilled Chicken -
Slice chicken breast into 2" strips. Push a wooden skewer lengthwise through the chicken strips. Brush with Roasted Garlic Peanut Sauce and place on a hot grill.

Grilled Shrimp -
Place 4-5 shelled and deveined jumbo shrimp on skewers, brush generously with Roasted Garlic Peanut Sauce and grill on both sides. Shrimp only take a few minutes to cook, so watch them carefully.

Recipe Hint -
Skewer each shrimp in 2 places, this will help to keep it from spinning on the
skewer.

Tuesday's Smokin' Finds

Grill Woks:
Enjoy sensational stir-fry foods with hot-off-the-grill flavor. A handy perforated round or square wok grill topper allows you to grill small foods - such as veggies, shrimp and scallops - without worries that they might slip through the grill rack.

Monday's BBQ Fact or Fallacy

When a burger turns from pink to brown it is cooked thoroughly.

Fallacy - Ground beef can turn brown before reaching 160˚F, the required temperature for doneness. It can also still be pink after reaching 160˚F. The only way to be sure is to use a meat thermometer.