First, let’s be clear. Grilling is not the same as BBQ. I live in BBQ Country (North Carolina), and I have been corrected many times when speaking with locals.
With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 cup red wine vinegar
- 2/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 2 teaspoons dried basil
- In a small saucepan, sauté garlic in oil for 3-4 minutes or until tender; remove from the heat. In a 4-cup measure, combine the vinegar, ketchup, Worcestershire sauce, sugar, basil and garlic.
- Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade.
- I like to find chuck steaks with a nice ribbon of fat, it burns off while grilling. I also try to find steaks that are 1/2 thick, no thicker
- Place steaks in a Ziploc bag with marinade as prepared above, being sure to evenly coat steaks
- Refrigerate at least 6 hours, or overnight
- Spray one side of the grill with cooking spray, light the burners on both sides of the grill
- remove steaks from bag, discard excess marinade
- place steaks on side that was sprayed with cooking spray, cook over medium high heat with cover open for 4-5 minutes,or until slightly browned
- turn steaks over, and repeat to brown other side.
- turn off burners under the steaks, and lower the temp on the other side to medium (350°)
- close cover, watching for flare ups. Cook 15-20 minutes
- apply reserved marinade with a bbq brush, then flip steaks, and brush with more marinade
- cook another 15-20 minutes, brush on more marinade, flip steaks, brush on more marinade (get the idea? Use a lot of marinade)
- steaks should be almost done by this point, test for doneness (I usually cut a piece off to taste at this point)
- you can lower the heat, or turn it off completely, based on doneness (the meat, not you)