Grilled Prime Rib Steaks With Bourbon Bbq Baste And Spice Rubbed Grilled Vidalia Onions Recipes

PRIME RIB ON THE GRILL

Steps:

• Two hours before you plan to start cooking, remove your prime rib roast from the refrigerator.
• Using a paring knife, cut 16 slits about 1 inch deep all around the prime rib roast. Insert a clove of garlic into each slit.
• Season the roast on all sides with the Beef Seasoning (or kosher salt and black pepper). Cover loosely with plastic wrap or foil and allow to rest at room temperature for 2 hours.
• When you're ready to begin cooking, remove the grill grates and preheat your grill for indirect cooking. On my Weber Genesis II, I turned on burners 1 and 4 on each end, while leaving the two center burners off. Your overall target temperature for your grill is around 450 degrees F.
• Insert your rotisserie rod through the direct center of the prime rib roast and secure with the prongs. Place the prime rib into the rotisserie and close the lid on your grill.
• Allow the roast to grill and spin for approximately 2 hours, or until the internal temperature of the prime rib is 125 degrees F. The carry over cooking during the next step will bring the final temperature up to a perfect medium rare at about 135 degrees F.
• Remove the roast from the grill and rest for 30 minutes before removing the rotisserie rod and slicing.

GRILLED STEAK AND VIDALIA ONIONS WITH MUSTARD-WORCESTERSHIRE VINAIGRETTE

Steps:

• Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the steak and onions.
• Remove the steaks from the refrigerator 20 minutes before grilling. Heat the grill pan over high heat until it begins to smoke. Pat the steaks dry with paper towels. Brush both sides of the steaks with canola oil and season well with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer. Remove from the heat and arrange on a serving platter. Loosely tent with foil and let rest while you grill the onions.
• Brush the onions on both sides with canola oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to a small bowl. Add half of the vinaigrette to the onions and gently toss to coat. Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.

GRILLED PRIME RIB

Steps:

• Preheat the grill.
• Remove the steaks from the refrigerator and allow them to come to room temperature.
• Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
• Make the garlic paste: Trim the stem ends off garlic cloves.
• Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
• Remove the skillet from the heat and allow the garlic to cool in the oil.
• In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
• Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
• Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
• Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
• Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
• Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
• Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.

SPICE RUBBED GRILLED AMERICAN BISON SHORT RIBS WITH ORANGE HONEY CHIPOTLE BBQ SAUCE

Steps:

• Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
• Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
• Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.