What does baseball in March have in
common with BBQing in March? As the baseball players are getting back
into the groove of things, us BBQers are doing the same. It was a
fairly nice day out, so I decided to bring out the BBQ for the first time since
winter hit us (not counting the smoker). Over the winter, I pretty much
stuck to using the Cookshack and did a lot of pastrami for friends and co-workers
also did a few Pulled Porks too.
Today's BBQ was a New York
Strip steak for me and 2 Chicken Kabobs for the wife.
New York Strip:
- 3 t Peppercorn Melange - rough grind
- 2 t Fresh Garlic
- 2 t Kosher Salt
Mix up the ingredients and apply to
both sides of the steak. I generally get a good roaring fire going, then
sear both sides of the steak for about 1 1/2 minutes on each side, then set it
away from the fire to cook the remainder of the way. This actually ended
up being an easy, but very tasty steak.
Chicken Kabobs
- 2 Chicken Kabobs from the meat counter
- About 1/4 cup Italian Dressing
Let the kabobs marinated in the Italian
dressing for about an hour, rotating after 30 minutes. Cook over direct
heat for about 1 minute, then rotate, and cook for another minute. Place just
next to the direct heat and let it cook until chicken is heated throughout.
For the first BBQ of the year, it
was simple and good. The only problem I had was with the 2 lighters that
stayed in the garage all winter long. Getting those things to light the
charcoal was a real pain.