For me personally, selecting the beef for the grill is easy… I have an enormous selection of the top cuts of meats to select from, and my own a beef market. The trick is deciding which sides will best enhance the key dish. This is actually the best time of the year to visit your local farmers market for some fresh fruits and vegetables. This compels one to become a bit creative with your supper menu. That is what I really like about it! But I usually find a way! Here are just a few of vegetable combinations and the best beef.
Whenever I grill steaks… understand I’m probably cooking a rib-eye. I love to make grilled onions as a side dish. The onions just sit on the coals for about an hour or so, flipping them every twenty minutes till soft.
Remove and let cool for several minutes once they are soft. Then, take away, slice and cut off the burned coating and into four sections. Put the onions right into a cast iron skillet with butter, salt plus a splash of raspberry vinaigrette. Ultimately, return the pan to the grill to further caramelize. They are incredible!!!!
Rib chops are another one my favorites. Together with the lamb, I grill courgette mushrooms.
I brush with a combination of of extra virgin olive-oil and balsamic vinegar, and season them with pepper and salt. I make them better by adding blue cheese to get a little something extra when the mushrooms are nearly done!
I enjoy potatoes that are grilled, they accompany many different types of meats. I always try and source substantial California russets, slice them crosswise about 3/8″ and brush them with olive-oil and balsamic vinegar, then grill. Sometimes I’ll sprinkle shredded Parmesan cheese on them!
The Gourmet BBQ System Wok is for making zucchini fantastic, coated with salt, olive-oil, and granulated garlic. Sautee for just a couple minutes on high heat then, when they’re nearly completed, I’ll throw-in chopped pecans.
I attempt to grill fish once per week. Trout is my go to; it grills up rather fast. It also takes about the same time frame as asparagus, and that’s why this is a fantastic integrating. The asparagus is seasoned with olive-oil and salt. It goes great with wild rice.
Some of my additional favorite veggies to grill are: corn on the cob, carrots, brussels sprouts, eggplant, peppers, and yes…even romaine lettuce!!
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