A winter spent inside can make any sane chef feverish. With a new gas grill, the cooking will be fast and easy in the first few hours of temperate weather. Spring grilling will satisfy an urge to get outdoors, and The New Gas Grill Gourmet provides grill recipes for a delicious dinner.
Gas Grilling
There is a confusing array of gas grills available, making expert advice a helpful component in easing the selection task. Whether considering DCS grills, Lynx BBQ grills, Fire Magic Grills, or a Weber Baby Grill, doing research before a purchase will surely make future cooking more of a pleasure. Grills last a long while. It's worth getting it right the first time. Mr. Sinnes includes tips on selecting the best grill.
Outdoor Cooking Grills
An outdoor cooking grill station requires very few, but important, accessories. Consider outdoor recessed lighting for ease of cooking at night, and a patio awning to keep things cooking out of the hot sun or away from foul weather. Gas Grill Gourmet offers suggestions for setting up an outdoor cooking area.
Barbecue Grill Accessories
Choosing the best portable utensils and oil for cutting boards can make an evening of outdoor grilling a breeze. Even if charcoal cooking is a preference, great advice for selecting barbecue grill accessories can be found in Gas Grill Gourmet.
Steaks
America's favorite outdoor food is steak. Order steak online from steaks.com, and choose a recipe from Mr. Sinnes' new book for the best grilled steak experience.
Recipe Excerpt:
Rib-Eye Steaks with Chili Butter
"Real steak lovers swear by the rib-eye steak for taste and texture. Though not the most refined of cuts, it's what many people want when they're hungry for a big steak with lots of big steak flavor."
Serves 4
Chili Butter:
- 1/2 cup (1 stick) salted butter, at room temperature
- 1 tablespoon chili powder
- 1 large clove garlic, pressed
- Juice of 1 lime
- Olive oil
- Freshly-ground black pepper to taste
- 4 rib-eye steaks, cut 1 to 1 1/2 inches thick
- Combine the chili butter ingredients in a small bowl, whipping with a fork until well blended. Cover and refrigerate until needed.
- Brush the steaks with olive oil and dust liberally with pepper.
- Preheat the grill with all the burners on high for 10 minutes and the lid down.
- With the burners still on high, place the steaks on the grill, close the lid, and sear one side of the steaks, about 2 minutes for 1-inch-thick steaks and 4 minutes for 1 1/2 inch steaks.
- After searing, turn off the center burner and turn the other burners to medium. Turn the steaks (so the seared side is up), placing them directly over the center burner. Close the lid and finish cooking the steaks, turning one more time. After searing, 1-inch-thick steaks will take 4 to 5 minutes to cook to rare, 5 to 7 minutes for medium, and 7 to 9 minutes for well done. Allow slightly more time for 1 1/2 inch steaks.
- Serve the steaks hot off the grill, with a couple of tablespoons of the chili butter on top of each one.
Title: The New Gas Grill Gourmet
Author: A. Cort Sinnes
Publisher: Harvard Common Press, 376 pgs., $16.95
ISBN: 9-781558-322820
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