Sunday BBQ

The corn after coming off the grill

The biggest steaks ever!

The condiments on the table for everyone to dig into, queso fresco, BBQ sauce, limes and garlic butter

I had a crowd over on Sunday for a BBQ and used some recipes from Bobby Flay. He seems to know his stuff and these recipes were great. I did almost everything in advance and my husband picked up cowboy ribeyes the size of my head. No one went home hungry. First I will share a great grilled corn on the cob recipe that includes some toppings. It is amazing how you can take something that already tastes pretty great on its own and make it unforgettable with just a few ingredients. I served it with steaks and this great BBQ sauce. The sauce and rub for the meat has some serious heat! So if you are not into spicy, than leave out some of the chili powders and cayenne. You can use the sauce on whatever you would like to grill. I paired all this with a salad and it was yummy!

Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco
Epicurious 2004, by Bobby Flay
makes 4 to 6 servings

For the garlic butter:
12 Tablespoons (1 1/2 sticks) unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
salt and freshly ground pepper

For the corn:
8 ears corn, silks removed, but husks left on, soaked in cold water for at least 10 minutes
2 fresh limes, quartered
1/2 cup crumbled queso fresco or mild feta

Make the garlic butter: Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (Can be made in advance and refrigerated up to 2 days. Bring to cool room temp before serving)

Make the Corn:
1. Heat your grill to high
2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
3. Squeeze the limes on top and sprinkle with cheese. Serve immediately.

Mesa Barbecue Sauce
Epicurious April 2010, by Bobby Flay
Makes 2 cups

2 tablespoons canola oil
1 medium red onion, finely diced
3 garlic cloves, minced
8 plum tomatoes, seeded and coarsely diced
1/4 cup ketchup
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup water
3 tablespoons dark molasses
2 tablespoons dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (If you can't find, use regular chili powder)
1 tablespoon pasilla chili powder (If you can't find, just leave out)
1 tablespoon paprika

Heat the canola oil until almost smoking in a large saucepan over medium eat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture into a food processor or blender and puree (once slightly cooled). Pour into a medium bowl and let cool to room temp. May be refrigerated up to 1 week or frozen.

Bobby's Dry-Rubbed Rib-Eye Steaks With Mesa BBQ Sauce
Epicurious April 2010, by Bobby Flay
Makes 8 servings

For the dry rub:
1/4 cup paprika
1 cup ancho chili powder (If you don't like heat, use 2 tablespoons, you can also use any chili powder you have)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground pepper

For the steaks:
8 rib-eye steaks (10 oz each)
1 cup dry rub
olive oil for brushing the steaks
2 cups Mesa BBQ sauce

For the dry rub: Combine all ingredients in a small bowl. Any extra will keep in a tightly covered glass jar for several months.

For the steaks: Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and serve with Mesa BBQ sauce.

Note: Cooking time will vary depending on how thick your steaks are. Ours were very thick and took 15 minutes total to cook to medium-medium well.


1 comment:

Tom McBrearty said...

This was all good. Very, very good. Keep the heat.

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