Grilling Safety for the 4th of July

Now I know that not everyone who reads these posts are in the U.S.A., but grilling safety can be used by everyone, and not just on the 4th of July either. The USDA has come up with some tips.

Product Review Sweet & Smoky Rub

      As it happens to all people i was once again feeling uninspired (and real lazy) earlier this week when it came to doing some stakes on the grill. I was in what seems like my second home WalMart aimlessly following my wife through the isles with the basket, when I came upon a grilling display. They had several different marinades and rubs at this display but none of them were gripping me and I was about to move on again with that blank stare (you know the one I'm talking about) when a lady came over and put a rub back that had been missing.

Beef Satay with Peanut Sauce

Spring is in full swing and Grilling is in the air. I absolutely love the smell of charred flesh. I personally grill all year round. This winter was great in Oklahoma for grilling. I don't think that the temperature got below fifty degrees more then a half a dozen times. I grilled in the middle of a hurricane Louisiana, a blizzard here in Oklahoma, Scorching 100+ degrees. It just don't matter I love the taste that the grill gives. For this recipe I go the Far East And have a version of Beef Satay.

A Taste of Japan, Yaki Tori

I love Japanese food, between that and Italian it's a war. Both are carb heavy, but over all Japanese food is healthier. My Wife who has actually been to Japan says that one of things she remembers most is walking down the ginza (a shopping area) and the smell of the Yaki Tori cooking permeated all through the place. That's right the dish for today is Yaki Tori

Wood-Smoke​d Tri-Tip with Sicilian Herb Sauce

It seams that the dishes that star meat have more hits then the side dishes, and soup. This could be because of the types of side dishes or the ingredients being used. So if there is anything that you the audience is looking for drop me an email at goodfoodreviewed@gmail.com and I will see if I can't find that for you. 

Wood-Smoke​d Tri-Tip with Sicilian Herb Sauce

Zesty Tilapia

Well I tried like always to have the recipe ready to go so it would auto post for Friday. Don't know what happened but not only did it not post, it disappeared! Well I decided to do a different recipe then what I had originally planed. I figured it was divine intervention that the sight got rid of my original post. So here we go...

Adobo Sirloin

Well I guess that the people have spoken. I don't know if it was soup that was not liked, or if pumpkin was too exotic of an ingredient right now. All I know is that people were not looking for that soup. So here we go back to meat, maybe in a couple of months soup will what people are looking for. Until that day I guess a spicy steak will have to keep the heat on for those chilly nights.

Adobo Sirloin

Ingredients:

1 lime, juiced

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

2 tablespoons finely chopped canned chipotle peppers in adobo sauce

adobo sauce from canned chipotle peppers to taste

4 (8 ounce) beef sirloin steaks

salt and pepper to taste

Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings

Who doesn't like a good steak? Well this steak topped with Gorgonzola butter, with a side order of onion rings is sure to please...

Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings

Gorgonzola butter

* 2 heads of garlic, top 3/4 inch cut off to expose cloves

* 2 tablespoons olive oil

* 1/2 cup (1 stick) unsalted butter, room temperature

* 1/3 cup crumbled Gorgonzola cheese (about 2 ounces)

* 2 tablespoons chopped fresh parsley

Onion rings

* 3 cups buttermilk

* 2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings

* 3 cups unbleached all-purpose flour

* 3 tablespoons onion powder

* 3 tablespoons garlic powder

* 1 1/2 teaspoons salt

* 1 1/2 teaspoons ground black pepper

* 4 cups canola oil (for frying)

Steaks

* 6 10- to 12-ounce rib-eye steaks

* 2 tablespoons olive oil

----------------------------------------