Liberty Burgers

The name is not just about the holiday. These burgers were inspired by the classic cheese steak sandwiches of Philadelphia – home of the Liberty Bell. Start with Choice ground beef and top with provolone cheese and grilled peppers and onions. Served on a toasted Italian roll, these burgers will put everyone in a good mood for the evening fireworks.

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Alder-Planked Filet Mixed Grill

Cooking food on a wooden plank imparts a subtle flavor that varies with the species of wood. It also can be a much more forgiving cooking technique than placing food directly over the fire. There are no flare-ups and the indirect cooking approach slows down all the action.

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Coffee-Rubbed Beef Back Ribs

Great-tasting ribs in under an hour… you can’t beat that.

Our Quick and Aromatic Barbecue Ribs recipe from a past Memorial Day showed you how to make great pork ribs in about 2 1/2 hours, much less time than the traditional approach.

This year, we’re showing you how to make some great beef ribs in just 30 to 40 minutes time. Done right, they will have the texture of a nice ribeye steak — we’re not looking for “fall-off-the-bone tender” ribs but something meatier. A barbecue rub with ground coffee gives the ribs an earthy barbecue flavor.

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Teriyaki Burgers with Spicy Broccoli Slaw

The East-Meets-West flair of these burgers will delight your guests. By itself, the slaw is intense and spicy on the tongue. On the burgers as a condiment, however, it has just the right zing. The teriyaki caramelizes on the outside of the burgers for a sweet and savory crust.

These are some seriously good burgers, but don’t take my word for it. When I cooked these for the team at the Kalamazoo plant our plant manager declared it a “Forty Dollar Burger!”

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Hearty Winter Chili

To many, chili is the ultimate “man food” and the ultimate expression of culinary independence. This recipe fits the bill on both counts with smoked pork belly and our own Not-So-Basic Barbecue Rub in place of the traditional chili powder. Despite the long cooking time, the recipe is not a lot of work. Prepare it a day ahead and reheat it for the game. You will need a 5 1/2 or 7 quart cast iron Dutch oven.

As written, I would call this a medium heat chili. For a more mild chili, cut the chipotle and jalapeno amounts by half.

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Beer-Braised Short Ribs with Roasted Cauliflower, Potatoes and Pumpkin Seeds

There are two keys to great short ribs: one, braise them slowly until the meat is so tender it is about ready to fall off the bone; and two, crisp them quickly over a direct fire right before serving. Pairing them with hearty accompaniments is also a must. This recipe gives you simple instruction for achieving the perfect short ribs, braised in Belgian ale, and we can guarantee the accompaniments will be a hit. Roasted cauliflower, fingerling potatoes and cherry tomatoes are lightly caramelized and flavored by apple wood smoke. Roasted pumpkin seeds add a special touch of the Fall season.

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Pasture-Raised Veal Chops with Garlic Herb Cheese Butter and Fried Sage Leaves

The garlic herb cheese butter in this dish is outstanding with the veal chop or as a steak topper. In fact, we grilled split lobster tails for Valentine’s Day, and the butter was perfect for finishing those off as well. The fried sage leaves are a quick and easy way to dress up a perfectly grilled dish.

I strongly suggest grilling the chops directly over a wood fire for the best flavor.

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Smoke-Roasted Racks of Lamb with Garlic Rosemary Rub

Alder wood smoke lends its subtle support to this recipe highlighting the tenderness of perfectly-cooked lamb and the flavors of rosemary and garlic.

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Heavenly Burgers

These burgers are so good, you won’t need condiments at the table. Ground round is joined by grilled Vidalia onions, fresh guacamole, Monterey jack cheese, a slice of tomato and grilled garlic buns for a perfect combination of flavors and textures.

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Orange Teriyaki Beef Kebabs

Beef tri-tip is tender and perfect for kebabs, and the homemade teriyaki gets a flavor boost from fresh orange for a winning combination.

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Steak with Roasted Tomatoes, Olives and Pistachios

The combination of roasted ingredients compliments a perfectly-grilled steak without at all masking its flavor. I used two kinds of heirloom tomatoes here, chosen for their slightly tart taste, but quality hothouse tomatoes will do the trick just fine.

The pistachios become tender when roasted in the pan along with the other ingredients.

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Fresh Summer Chili

The fresh summer flavors of tomatoes and corn are delightfully highlighted in this simple chili recipe, which forgoes the heavy flavors of traditional chili seasonings. This recipe is so quick and easy to prepare, you can enjoy it any night of the week. We are using steak with a three-bean blend, but this recipe is also fantastic if you substitute black beans combined with chicken or even mahimahi. The key to great flavor is great tomatoes. Splurge on very sweet heirloom tomatoes with complex flavors. Pink Brandywine or Cherokee Purple are fantastic choices.

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Pesto-Rolled Beef Tenderloin with Roasted Pepper Rouille

Tenderloin may be the tenderest cut of beef, but it is also the blandest. It needs help from a rich sauce, a fragrant rub, or (as in this recipe) a stuffing of grilled vegetables and a crust of aromatic pesto. If you need to prepare it in advance, you can stuff it and wrap it (steps 1 through 7) and refrigerate it for several hours before grilling. It’s even great cold if you want to make the whole thing the day before.

Author: Andrew Schloss and David Joachim from Mastering the Grill

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Grilled Gaucho Steak with Chimichurri Sauce

Author: Michael Chiarello, Recipe from Tra Vigne Cookbook
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Stuffed Roasted Garlic Paste and Blue Cheese Burgers

Author: Michael Chiarello
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Cowboy Steaks on the Grill

Use center cut Filets that are trimmed lean, each one a prime cut. Rub gray salt into your steaks before grilling for the best flavor.

Use the same method that we use for our classic Bistecca alla fiorentina. In Tuscan restaurants the steak is offered by the “etto” or in 100-gram (4 oz.) increments. You can use both the strip loin and the filet. I also use a rib-eye steak with this method. Always use the best meat, gray salt, coarse ground black pepper and balsamic vinegar that you can find. The marriage of all these ingredients will reveal a noble meal of authentic Italian flavor.

Author: Michael Chiarello
Servings: 2
Course: Entrees

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