Fourth of July Grilling Menu and 10 Great BBQ Tips
Serve with St. Supery Cabernet Sauvignon
There is no better way to celebrate the 4th of July than with all American barbequed steaks. Whether you prefer the more flavorful cuts such as New York, Sirloin, Tri-Tip & Flank steak or the more tender cuts like Rib Eye, Tenderloin or Filet Mignon, grilling is the best way to cook them. Choose steaks that are at least one inch thick for maximum juiciness. I have listed some my favorite barbequing tips below as well as an easy to put together menu that is sure to please.
TOP 10 GRILLING TIPS
- Avoid using lighter fluid. Besides being dangerous, it also pollutes the air and makes your food taste like a Zippo lighter. Use kindling wood, a chimney style charcoal starter, or a gas grill.
- Make sure that your grill surface is squeaky clean. Not only will your food be less likely to stick, you will also avoid having your steak taste like the salmon you cooked last week! You can use a wire brush to clean your grill or just wad up some aluminum foil and rub the grates with it.
- Always allow the grill to fully heat up before putting any meat on the grates. If you can hold your hand about 5 inches above the grill for 3 or 4 seconds, your grill is ready to cook.
- Use tongs to turn the meat instead of a fork. Stabbing the meat with a fork lets valuable juices run out and can result in a dry steak.
- If you are using a sugar or tomato based sauce always wait until the meat is almost done in order to avoid burning.
- Take the meat out of the refrigerator and season with salt and freshly ground black pepper about an hour before grilling. The seasoning will penetrate the meat better and the steak will cook faster and more evenly.
- NEVER barbeque indoors or in an enclosed space. Carbon dioxide is odorless and deadly and can build up without you noticing it.
- If you are using a marinade as a sauce be sure to boil it first. Boiling will kill any harmful bacteria that were introduced by the raw meat.
- Trim the fat around steaks to 1/8”. This will minimize flare-ups that can add off flavors to the meat.
- ALWAYS pour St. Supery Cabernet Sauvignon, Élu, Sauvignon Blanc, Virtú or Moscato when grilling.
- 1 tablespoon each of fresh parsley, sage, rosemary & thyme – rough chopped
- ¼ cup extra virgin olive oil
- 2 cloves of garlic - minced
- 6 steaks (rib eye, T-bone or New York) at least 1” thick
Combine the herbs, olive oil and garlic in a medium bowl. Add
the steaks and rub the marinade on both sides. Cover
and refrigerate overnight. Rub off as much of the herbs
as possible and season with salt and pepper. Allow the meat
to sit at room temperature for one hour prior to grilling. Prepare
a charcoal or gas barbeque and grill the steaks over high heat,
turning once, until desired doneness.
Grilled Corn on the Cob with Garlic & Chive Butter
- 6 ears of corn with husks
- Garlic butter (recipe below)
Peel back the husks part way and remove the silk. Recover
with the husks and tie using kitchen twine. Grill over a medium-hot
fire, turning often, for 15 minutes. Remove the husks,
sprinkle the corn with salt and rub with garlic chive butter.
For the Garlic-Chive Butter:
- 1 stick unsalted butter
- 3 cloves of garlic – peeled
- 1 tablespoon chopped chives
- ½ teaspoon fresh lemon juice
Combine all ingredients in a food processor and process until smooth.
Grilled Peaches with Vanilla Ice Cream
- 3 fresh peaches (yellow or white) – peeled, halved and pitted
- Vegetable oil
- 2 tablespoons brown sugar
- Vanilla ice cream
Brush the peaches with vegetable oil and grill on the cut
side for 3 or 4 minutes. Turn the peaches over and sprinkle
the tops with the sugar. Cover the grill and cook the peaches
for 3 minutes more or until the sugar melts. Divide the peaches
between 6 bowls and top each half with a scoop of ice cream.