Dont put that grill away | SummitDaily.com
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Dont put that grill away

CHEF MICK ROSACCI
Special to the DailyChef Michaelangelo (Mick) Rosacci and family own and operate Tonys Meats & Specialty Foods and Tony Rosaccis Fine Catering in Littleton and Centennial.
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Its hard to believe that Labor Day is already here! Summer flew past, but dont worry, the grilling season never really ends in Colorado it just takes little breaks while the snow melts off the grill.With three seasons of grilling, and plenty of unpredictable weather ahead, its a good time to take a close look at your gas grill. After a busy summer, Old Smokey may be choked with rancid grease. Do yourself a favor and tune the old boy up now. Remove the grates, heat diffusers and burners and give everything a good once over with a scraper and a wire brush. Then reassemble and burn on high until all the smoke subsides.Keep your gas grill grease-free by heat sanitizing after every few uses. After you take supper off the grill, crank your grill up to its highest setting, close the lid and let it burn until it stops smoking (5-10 minutes should do it). Set a kitchen timer so you dont forget.If Old Smokey is on his last leg, now is a good time to take advantage of end-of-the-season pricing. Mom and Dad always said, Cheap usually winds up being expensive, and after owning a high-end grill, I would never consider going back to a cheap-o!Is a high-end grill really worth the extra money? If youre a good cook and like to grill a lot, most definitely yes. A great grill in the hands of a great cook is the recipe for many years of great suppers. I suggest the high-end grills from BeefEater http://www.beefeaterbbq.com and Wolf (www.subzero.com/wolf/grills.asp).Where theres smoke theres flavor! Keep Old Smokey busy all year long! Buon Appetito Salte! Chef Michaelangelo (Mick) Rosacci and family own and operate Tonys Meats & Specialty Foods and Tony Rosaccis Fine Catering in Littleton and Centennial. For more recipes, visit http://www.TonysMarket.com.

Chimichurri: 6 garlic cloves, minced 2 jalapenos, minced 1/4 cup red wine vinegar 1 bunch fresh flat-leaf parsley, finely chopped 1 handful fresh oregano, finely chopped 2 limes, juiced 1 cup olive oil 1 teaspoon kosher salt 1 teaspoon crushed black peppercorns 4 pounds skirt steak, trimmed of excess fat Extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry. (If youd rather purchase a chimichurri, I suggest Tulocays brand from Napa Valley).Marinate the steak in olive oil for 30 minutes, turning to coat both sides. Preheat grill to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper. Cook the steaks on the hottest part of the grill for 4 minutes per side, until well charred. Transfer the steak to a cutting board, cover, and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table. Serves 6-8. Tyler Florence

Grilling adds a whole new dimension to roasts. Grill all roasts with medium, indirect heat. (That means your meats cook without heat directly below them fire is on one side and the meat on the other). The ideal air temperature in your grill is between 300-325 degrees. A charcoal fire made with half charcoal and half hickory chunks (chunks about the same size as the charcoal) is the ultimate heat source. For gas grills, soak plenty of wood chips, burning them in a metal grilling box in the hottest part of your fire to add a nice smoky flavor!If your roast is wrapped in fat, remove and season under the fat with your favorite blend, replacing fat if desired. A roast tied in fat is self-basting. A roast with no fat wrapped around it will brown more and have a smokier flavor.Roast using the chart on this page as a guideline test with a reliable meat thermometer when your estimated time approaches. Remove at recommended temperature, cover and rest 10 minutes before slicing (the temperature will rise about 10 degrees.) Charts are meant as guides only, conditions vary. There is no substitute for your good judgment and a dependable meat thermometer.

For a real treat, try a tenderloin roast on the grill. Prepare fire and roast as you would for prime rib, using the times below as a guideline. These times are based on roasts tied double thick; reduce times for single thickness roasts.Ideal finished internal temperature range is 120-135 degrees, adjust according to personal taste. Cover and rest 10 minutes before slicing.

4-6 red bell peppers1 large, untreated, cedar plank1 cut up frying chickenolive oil, salt, pepper, herbs Soak cedar plank in water for about 1 hour. Preheat grill on HIGH for 10 min. Char bell peppers over high flame until black all over, close in a paper or plastic bag and set aside to steam. Once cool enough to handle, scrape off charred skin, seed and chop peppers.Arrange chicken on plank. Brush with olive oil and season to taste with salt, pepper and herbs, or your favorite blend. Reduce grill temperature to medium-low. Place plank on grill grate. Close grill lid. Cook chicken until internal temperature reaches 165 degrees, about 45 minutes. Check by inserting quick read thermometer halfway into thickest part of meat. Remove plank, cover with foil and set aside to rest for 5-10 minutes.Puree roasted bell peppers, transfer to a pan to warm, seasoning to taste with salt, pepper and herbs. Feel free to customize this sauce to taste great with chvre, parmesan, crushed red pepper, etc.Serve chicken with warmed roasted pepper sauce.

1 whole frying chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Preheat grill on high. Open beer and start sipping (if youre 21, that is) leaving the can half full. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.Prepare preheated grill for indirect cooking: Turn off one side, or the center burner of your grill so there is room for the chicken to cook with no heat from directly below. Sit seasoned chicken on top of beer can. Transfer the bird, can and all, to your grill and place on the grate opposite the fire, balancing like a tripod.Grill with medium indirect heat (air temperature about 300-350, with the grill cover on for approximately 1 1/4 hours or until the thighs reach 180 degrees. Remove from grill, tent with foil, rest for 10 minutes before carving.

Slit potato at 1/4 inch intervals. Do not cut all the way through. Place onion slices, seasoned salt, garlic powder, celery salt, pepper and butter into slits. Top with sliced mushrooms and double wrap in foil. Grill over hot coals for 50-60 minutes. Serve topped with grated parmesan or cheddar and chopped tomatoes.


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