Impress your friends and family this summer with new tips and techniques to cook and grill on your bbq......

       BBQ vegetables, steaks, burgers and more.  Before.....

       After.......

Pan BBQ Potatoes 

• 1 Medium sized red potato per guest, chopped in to 1/2" cubes.
• 9x12 Deep dish tin foil pan.
• 1 Medium Spanish onion.
• 1 Clove of Garlic, minced.
• Salt and Pepper to taste.
• 1/4 Cup butter.
•  Tin foil wrap.

Mix all ingredients in tin foil pan.  Cover and BBQ for approximately 45 mins, stirring once within 25 mins and every 7-10 mins after.  Remove potatoes when desired crispness is reached.

BBQ Corn on the Cobb

• 1 Un-husked corn cob per 1-2 people (depending on side dishes).
• Butter 
• Salt

Soak un-husked corn cob in water for 30-45 mins.  Place on medium - high grill turning frequently.  Corn will be softer to touch when finished.  Melt butter on corn and season with salt.

Cheese Nip Burgers, A.K.A. Cheese Burgers Sans Cheese

www.jayeatz.com/blog/so-i-made-homemade-burgers-secret-ingredient-cheese-nips

Cuban Marinade

• 1 Tsp Ground black pepper.
• 2 Tsp Ground cumin.
• 2 Tsp Salt.
• 1/2 Cup lemon juice.
• 1/2 Cup lime juice.
• 1/2 Cup orange juice.
•  1 Clove garlic minced.
• Zest of lime, lemon and orange.

Excellent marinade for beef, ideal for "marinating steaks" (as labeled as such at most grocery stores) such as eye of round steaks and outside round steaks as demonstrated during class.
Marinade steaks in zip lock bag for 3 hours for non prime cuts of beef (not recommended for rib or loin cuts).
BBQ until desired done-ness.

Quick Marinade for Rib or Loin Cuts

• Steak approximately 1/2 lb per person (225 gr).
  
• Worcestershire sauce.
• Beer (extremely variable and diverse with today's selection of beers, go with a light beer when cooking with non-beer drinkers and pairing the meat with wine, opt for stouts and dark beers like Guinness when entertaining beer drinkers).
• Montreal steak spice.
• Kosher salt. 

Place steaks in glass dish.  Cover steaks generously with Worcestershire sauce.  Season with Montreal steak spice and sprinkle with salt.  Cover steak half way up with beer.  Let marinate for 15-30 minutes.  BBQ until desired done-ness.  

Optional toppings that accompany beef tenderloin well are butter and blue cheese (as demonstrated in class).  Top steak final 2 minutes on the grill

Grilled Vegetables
As demonstrated in class yellow & green zucchini, red, green, orange and yellow pepper, red onions, vadalia onions and sweet onions are all excellent vegetables for grilling.  Leafy and vegetables with higher water contents are not recommended for grilling.

Grill until desired done-ness.

Plate and serve.

To all attendees of Thursday's night class, please feel free to email any photos from the evening to mailto:jayeatzz@gmail.com.