Courtesy of The Beef Checkoff, beefitswhatsfordinner.com
1.5 pounds ground beef
2/3 cups balsamic vinegar
1 package (16 to 18 oz) refrigerated prepared polenta, cut into 8 slices
2 tablespoons olive oil
Salt and Pepper
1 package ( 8 oz) fresh mozzarella cheese, cut into 8 slices
2 medium tomatoes, cut into 4 slices each
Fresh basil, thinly sliced
Bring vinegar to a boil in 2-quart sauce pan. Reduce heat; simmer, uncovered, 9-10 minutes or until reduced to a 1/3 cup. Set aside.
Meanwhile, shape ground beef into eight 1/2 inch thick patties.
Brush polenta slices with olive oil. Place patties in center of grill grate over medium ash-covered coals; arrange polenta around patties. Grill patties uncovered 11 to 12 minutes or until an instant read thermometer reads 160 deg F, turning burgers occasionally and basting with reduced balsamic vinegar after turning. Season burgers with salt and pepper as desired.
Grill polenta, uncovered, 11 to 12 minutes or until heated through, turning once.
For each serving, layer polenta slice, burger, mozzarella slice, and tomato slice. Drizzle with remaining balsamic vinegar and sprinkle with basil, as desired.
Courtesy of 35 Deg Premium Aged Steaks, 35degreessteaks.com
Serves: 2 generous servings
4 Colorado Lamb T-Bone Chops
3 tablespoons canola or olive oil
Fresh ground peppercorns
1 teaspoon kosher or sea salt (1/2 teaspoon per two chops)
Remove chops from packaging. Blot dry with clean paper towel. Do not wash the chops. Let T-bone chops “rest” at room temperature for 30-45 minutes before cooking.
Start barbecue grill on high heat. Clean hot grill with wire brush and handful of very wet paper towels.
Season T-bone chops with canola or olive oil, and rub all over the steaks. Grind fresh peppercorns and sprinkle on chops. Season liberally; most pepper sticks to the grill.
Just before cooking, salt the chops with kosher or sea salt.
Cook on high heat, turn once, and use an instant read thermometer to determine internal temperature and degree of doneness. Cook times will vary depending on thickness of chops. For 1″ thick chops, grill over medium heat for approximately four to six minutes per side or until desired doneness. For medium rare lamb remove from heat at 137 deg F. It will rise to desired internal temperature of 145 deg F. Let rest for 5 min before serving.
Courtesy of Ray “Dr. BBQ” Lampe
10 fresh whole chicken wings
Chicken Wing Dry Rub, as needed (below)
3/4 cup Frank’s Red Hot Sauce
1/2 stick butter, melted
With a sharp knife, cut the tips of the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly, but do not cut them all the way though. Sprinkle liberally with the Chicken Wing Dry Rub (below).
Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you prefer to serve them in individual segments, cut them apart now.
Whisk together Frank’s Red Hot Sauce and the butter. Transfer the wings to a large bowl. Pour the hot sauce and butter mixture over the wings. Toss to coat well. Transfer to clean platter and serve.
Chicken Wing Rub:
Makes about 3/4 cups
2 tablespoons salt
2 tablespoons sugar
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons good quality chilli powder
2 teaspoons finely ground black pepper
1 teaspoon lemon pepper
1 teaspoon ground cumin
pinch of cayenne pepper
Mix together and store in a air tight container
Courtesy of The Beef Checkoff, beefitswhatfordinner.com
4 boneless beef top loin (strip) steaks, cut 1″ thick
Combine Mustard Sauce (below) ingredients in a small bowl. Remove and reserve 1/4 cup for basting. Brush steaks with remaining sauce.
Place steaks on grid over medium, ash- covered coals. Grill, covered, 11-14 minutes for medium- rare (145 deg F) to medium (160 deg F) doneness, tuning occasionally. Baste steaks with reserved 1/4 cup sauce during last 10 minutes of grilling.
Carve steaks into slices. Season with salt, if desired.
Mustard Pepper Sauce:
1/4 cup apple juice or apple cider
2 tablespoons coarse grind Dijon- style mustard
4 large cloves garlic, minced
1 teaspoon coarse grind black pepper