This Weeks Recipe

New York Steaks with Rosemary and Roasted Garlic Pesto
Recipe from Weber’s Real Grilling™ by Jamie Purviance

Serves: 4
Prep time: 15 minutes
Marinating time: 2 to 4 hours
Grilling time: about 1 hour

2 medium heads of garlic
Extra-virgin olive oil

Pesto
1/3 cup lightly packed rosemary leaves
2/3 cup lightly packed Italian parsley
1/2 cup pine nuts
2 serrano chile peppers, stemmed and roughly chopped
2 teaspoons freshly grated lime zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

4 New York strip steaks, about 8 ounces each and 1 inch thick

1. Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about 1/2 inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of the olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over indirect medium heat (350° to 450°F), with the lid closed, until the cloves are soft, 45 minutes to 1 hour. Set aside to cool.

2. Place the rosemary, parsley, pine nuts, and chile peppers in a food processor. Process until the herbs are finely chopped. Squeeze out the garlic cloves into the food processor, being careful not to add any of the papery skin. Process just to incorporate the garlic. Transfer the mixture to a medium bowl and add 1/4 cup olive oil, the lime zest, salt, and pepper. Mix well to create a paste.

3. Spread the paste evenly on both sides of the steaks. Cover with plastic wrap and refrigerate for 2 to 4 hours. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.

4. Grill the steaks over direct high heat (450° to 550°F), with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for about 5 minutes. Serve warm.

Another Great Recipe Find By Joe

Barbecued Ham with Sticky Orange Glaze
Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Serves: 10 to 12
Prep time: 15 minutes

Way to grill: indirect low heat (300° to 350°F)
Grilling time: 1¼ to 2 hours

1 bone-in, smoked ham (with no added water), 8 to 10 pounds
2 large handfuls pecan or apple wood chips, soaked in water for at least 30 minutes

Glaze
3/4 cup fresh orange juice
1/2 cup Heinz® chili sauce
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper

1. Let the ham sit at room temperature for about 1 hour before cooking.

2. If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the coals until they are lightly covered with ash. Separate the coals into two equal piles on opposite sides of the charcoal grate. Carefully place a large, disposable drip pan in the center of the charcoal grate and fill it about halfway with warm water. This will help to maintain the temperature of the fire. Put the cooking grate in place, close the lid, and let the coals burn down to low heat. Keep all the vents open.

If you are using a gas grill, preheat the grill on high until the temperature reaches 500°F. Then turn the burners down to indirect low heat (300° to 350°F).

Drain the wood chips and add them to the charcoal or put the chips in the smoker box of a gas grill, following the manufacturer’s instructions.

3. Place the ham, flat side down, in a 13x9-inch, heavy-duty foil pan. Place the pan on the cooking grate and pour about 1 cup of water in the pan. Close the lid and cook the ham over indirect low heat for 1 hour. For charcoal grills: Ideally the temperature of the grill will be between 300° and 350°F when the ham goes on the grill, and after 1 hour the temperature will hover around 300°F. If the temperature is running too high, close the top vents as much as halfway. If the temperature is falling too low, open the top vents all the way.

4. In a small saucepan combine the glaze ingredients and simmer until about 1 cup remains, 5 to 10 minutes, stirring occasionally.

5. After 1 hour, begin brushing the top surface of the ham (not the flat side) with the glaze. If the pan is nearly dry, add about 1/2 cup of water and continue to cook over indirect low heat. The water in the pan should barely simmer, so adjust the top vent (of your charcoal grill) accordingly. To maintain the temperature of your charcoal grill, replenish the charcoal as needed to maintain an indirect low heat, adding 10 to 12 unlit charcoal briquettes to the lit charcoal every 45 minutes to 1 hour.

6. Continue to cook and glaze the ham until the internal temperature reaches 135°F. (You may not need all of the glaze.) The total cooking time will be 1-1/4 to 2 hours (roughly 10 minutes per pound).

7. Carefully remove the ham from the foil pan and transfer it to a cutting board. Tent the ham with foil and let rest for 15 to 20 minutes before carving. Carve the ham and serve warm or at room temperature.

Chipotle- Dijon Short Ribs

I have a great summer barbecue recipe for you today. Here’s a delicious recipe for short ribs on the grill from Tabasco® that’s sure to please the crowd for any backyard party or gathering. Letsget out side and fire up that grill!

Chipotle-Dijon Barbecue Short Ribs
6 pounds short ribs of beef, each cut into 4-inch pieces
1/2 teaspoon salt
2 tablespoons Tabasco® brand chipotle pepper sauce plus 1/4 cup
1 cup ketchup
1/2 cup Dijon mustard

Preheat oven to 350° F.

Place ribs, meaty-side up, in large roasting pan. Sprinkle with salt. Brush with 2 tablespoons of Tabasco chipotle pepper sauce. Bake 30 minutes. Meanwhile, combine remaining Tabasco chipotle pepper sauce, ketchup and Dijon mustard; set aside 1/2 cup mixture to serve with ribs later.

Brush ribs with Dijon chipotle sauce; bake 1 hour longer, basting occasionally, and turning a few times during baking.

Preheat grill to high. Place ribs on hot grill, meaty-side up. Cook about 10 minutes, turning once, and brushing with sauce occasionally. Serve ribs with reserved Dijon chipotle sauce.

Makes 6 servings.

Image courtesy of Tabasco®