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Life, Liberty, and the Pursuit of Grilled Excellence

The Fourth of July marks the time when thirteen colonies declared their independence. Because of the efforts of those brave founders of our nation, combined with our armed forces of today, Americans enjoy the freedoms of life, liberty and the pursuit of grilled excellence.

As a salute to the efforts that helped establish and maintain the United States, AmeriGas would like to offer these fun, new takes on some of your Independence Day favorites…

Image Courtesy of Times Union

Benjamin Frank-furter (Better Homes and Gardens)

Ingredients

  • 6 frankfurters or sausages
  • 6 hot dog buns or thin baguettes, split and toasted and cut to length
  • Assorted toppings, such as: pickles, fresh kraut, relish, and the staple ketchup and mustard

Directions

1. Preheat grill, then reduce heat to medium and place frankfurters or sausages on grill over heat.

2. Cover and grill for 3 to 7 minutes or until heated through, turning once halfway through grilling.

3. Place frankfurters or sausages in buns. Spoon on assorted toppings.

 

George Wellington (The Virginia BBQ Pirates)

Ingredients

  • Beef Tenderloin
  • Portabella Mushrooms
  • Onion
  • Smoked Cheese (thinly sliced)
  • Butter
  • Walnut Oil
  • Frozen Pastry Puffs (thawed)
  • Egg, separated
  • Salt
  • Pepper
  • Milk

Directions

Quantities of the ingredients will vary greatly with the size of your meat. Read the recipe, look at your meat and decide how much of each ingredient that you will need. Remember that the onions and mushrooms will really shrink down so start with more than you think you will need.

1. Heat grill to medium high heat. Finely chop onion and mushrooms. Melt 2 tablespoons of butter in a small sauce pan on the grill. Add the onion and cook until transparent and wilted down. You’ll want to stir constantly.

2. Add the chopped mushrooms and continue to cook, still stirring, until all the liquid is gone. Set aside.

3. Lightly coat the meat with walnut oil and season both sides with salt and pepper. Sear both sides over very high heat. You just want some color on your meat. It should still be raw in the middle.

* When choosing or slicing you tenderloin remember that you are cooking it in pastry. Your cooking time will be tied to how long it takes the pastry to cook. Thicker steaks will give you a rarer finish.

4. Unfold the thawed pastry. Cut into circles about 1/2 inch larger than your meat. Place the tenderloin in the center. Slice the cheese very thin and top your meat with several layers totaling about 1/4 inch thick. Spoon a couple tablespoons of the mushroom / onion mixture over the top.

5. Spread egg white around the edge of the pastry. This is your “glue”. Top the Beef Wellingtons with another piece of pastry and pinch edges to seal. Trim any excess edges. You can lightly score the top with a sharp knife with hash marks, but that is optional.

6. Whisk egg yolk(s) with a couple tablespoons of milk per yolk. Brush the tops and sides of the pastry with the yolk mixture.

7. Set up your grill for medium indirect heat. Place pastries on a foil pan. The pan will keep the soft dough from sinking into the grate. After about 15 minutes remove the pan and place the pastries directly on the grates and continue to cook until golden brown, about 45 minutes total.

Allow to cool about 15 minutes before serving.

Betsy “BBQ” Ross (Food Network)

BBQ Seasoning:

  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder

Directions

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

BBQ Sauce:

  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce

Directions

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Abraham Beer-Simmered Sausage-Lincoln (Epicurious)

Ingredients

  • 1 needle or pin
  • 3 pounds uncooked sausages
  • 1 onion, thinly sliced
  • 3 cups beer, as needed
  • About 1 tablespoon vegetable oil
  • Mustard, for serving

Directions

1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.

2. Set up the grill for direct grilling and preheat to medium-high.

3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.

4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.

Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you’ll need to grill the sausages 7 to 10 minutes per side.

 

B’Rack-of-lamb Obama (Food & Wine)

Ingredients

  • 2 racks of lamb (2 1/2 pounds each), chine bones removed and excess fat trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • Caramelized Onion Jam, for serving

Directions

  1. Light a grill or preheat a grill pan. If using charcoal, let the coals burn until white, then push them to one side of the grill. Season the lamb with salt and pepper. Spread the meaty sides of the racks with the mustard and then press the parsley, rosemary and thyme onto the meat.
  2. Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes. Turn the racks so that they are leaning against each other with the bones pointing up and grill until the meaty sides are nicely browned on the bottom, about 3 minutes. Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill. Cover the grill and continue cooking until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare meat, about 20 minutes. Transfer the racks of lamb to a carving board and let rest for 10 minutes.
  3. Using a sharp slicing knife, carve the racks of lamb into chops and serve with the Caramelized Onion Jam.
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