Category Archives: barbecue

How to buy Command of the Grill

I’ve been sending people to the Command of the Grill Web Site, but the link to buy the book doesn’t work. I called Weber, and they said that you have to call them at 1-800-446-1071 to order it. The book is still only $10, plus shipping.

Amazon also has the book here (this is a non-affiliate link) for $12.

 

If you haven’t seen it already, you should check out my Command of the Grill Posts.

Announcing the Second Annual Command of the Grill Week

Day 1: Disco’s Hot and Tangy Pork Loin?

Day 2: Chicken Satays

Day 3: Combat Steaks

Day 4: Garlic and Balsamic Marinated Steaks with Rosemary

Day 5: Isaacs’s Inspiration

Day 6: T-Bone with Bistro Dipping Sauce

Day 7: Rosemary Crusted Strip Steaks with Gorgonzola Sauce

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Announcing the Second Annual Command of the Grill Week

Last year I did the same thing, cooking 7 steak recipes so I could make a week of posts for “Command of the Grill”. Well, I enjoyed cooking the steaks and posting about them so much, that I decided to go ahead and make this an annual event. Not to mention it’s all for a good cause. So, let’s get the 2nd annual Command of the Grill Week going!

Over the next week, what you’re going to see is 1 steak recipe a day a day for the week leading up to the Marin Corps Birthday on November 10th. I’ll be updating this post with the link to each post.

The Recipes for this year are:

– Day 1: Disco’s Hot and Tangy Pork Loin

– Day 2: Chicken Satays

– Day 3: Combat Steaks

– Day 4: Garlic and Balsamic Marinated Steaks with Rosemary

– Day 5: Isaacs’s Inspiration

– Day 6: T-Bone with Bistro Dipping Sauce

– Day 7: Rosemary Crusted Strip Steaks with Gorgonzola Sauce

All of these recipes come from “Command of the Grill”, which take the best steak recipes from a series of grilling competitions held on Marine Corps Bases, and puts them in a book. The book is a whopping $10, and it all goes to charities.

I’m not making a penny off of this, I just want people to buy “Command of the Grill” from Weber, (also available at 1-800-446-1071 and Amazon) so that the entire $10 purchase price can go to some terrific charities, which directly support military members who have been wounded in the line of duty, or to help the families of those military members who have made the ultimate sacrifice.

Do you believe in “Support our Troops”? Well this is a painless way to do it. Christmas is coming up, and this makes a terrific present for your friends and family.

If you want to know what charities this goes to help, scroll down. If you want a sample of the recipes in the book, click here for 2 free recipes, both of which are worth the $10 by themselves.

Mike, how Can I Help?

You can help in so many ways, here are a few ideas:

– Buy 1 or more copies of the book.

– Link to a favorite recipe on my blog, and let your readers know it’s for charity.

– Cook up a recipe, post it, and let me know. We can cross link.

Basically, anything that gets people aware of this book, and gets more copies sold, is a winner in my book.

What Charities will the Proceeds for this book go to?

http://www.semperfifund.org/

The Injured Marines Semper Fi Fund – Provides financial assistance to injured Marines, and other service members injured while assigned to Marine Units.

http://www.woundedwarriorproject.org/

The Wounded Warrior Project – Provides programs and assistance to severely wounded service members.

http://www.fisherhouse.org/

The Fisher House – Provides a home away from home for the families of patients receiving medical treatment at Military and VA medical centers.

http://www.mclef.org/

The Marine Corps – Law Enforcement Foundation – Assists the Children of Marines and Law Enforcement who were killed while serving their country.

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Steak Satay

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The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this, and anything made from traffic during the month of November will be donated to Toys for Tots. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

Sorry for the delay in posting this recipe, but some family emergencies came up, and I just didn’t get to this recipe in time. Without any more of a delay, I present to you, Steak Satays.

These are about the ultimate in marinated meat. Although the recipe wants the meat to marinates for a mere 20 to 30 minutes, I’m a big fan of extra marinating time, so ours were in there for about 3 or 4 hours. Since the meat is cut oh so thin, that marinade just soaks right in there.

The meat is originally a flank steak, and is cut into thin strips at a 45 degree angle, then placed on skewers. The skewers are put into a dish with the marinade.

The marinade itself is made up of soy sauce, rice vinegar, olive oil, lemon juice, and other ingredients.

Cooking is quick, about 3 to 5 minutes with one turn.

This is another recipe that is going to go on my list of favorites. The only thing I am going to change is that I’ll buy two flank steaks instead of just one.

For this recipe, we have Major Kevin McCoullough to thank. He was the second runner up at the MCB Hawaii competition. Thank you sir, may I have another!

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Marinated Skirt Steak with Lemon-Garlic Butter

PA210418The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this, and anything made from traffic during the month of November will be donated to Toys for Tots. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

This particular recipe is one of the “Celebrity Recipes” that gets featured for each competition. Dan Lauria, who has been in a long list of shows and movies, but I still remember best as the dad from The Wonder Years, submitted this recipe.

We usually don’t eat flank or skirt steak by itself, instead the family favorite is to use it in Fajitas. There are few things that smell as aromatic on the grill as the Anaheim peppers roasting in preparation to be peeled.

With this particular recipe, the steak marinades for 2 to 4 hours in a mix of fresh parsley, lemon juice, olive oil, and some other ingredients.

I’ve never thought that parsley had a taste of it’s own, because I’ve only tasted  dried parsley from a spice jar. Fresh parsley is a totally different animal though, and has a really fresh flavor.

After leaving the marinade, the steak gets dropped in some searing heat on the grill for about 10 minutes, turning once, and then gets pulled off.

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The recipe also calls for some Lemon Garlic butter which is made by mixing  softened butter with chopped fresh parsley, lemon zest, and other ingredients. The butter gets smeared on the still hot steak while you let it stand.

 

If you haven’t cooked flank or skirt steak before, it’s important to cut the steak against the grain, or you’ll be chewing it forever. In the picture you can make out the direction of the grain in the meat, it is pretty easily seen on the surface.

Now, I don’t want you to get the wrong idea, this recipe was pretty darn tasty, it just didn’t knock my socks off like all the other recipes have so far. The butter, although good, just didn’t have any kick or seasoning to it, and that’s what the steak really needed.

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Combat Steaks

PB040603 The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this, and anything made from traffic during the month of November will be donated to Toys for Tots. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

Combat Steaks is going to be another favorite, because it’s the second recipe I’ve done which is available for free on Weber’s Command of the grill site.

I hate to say the same thing over and over, but man, is this a tasty steak! The stuff on top of it is portabello mushrooms, which were cooked with garlic, butter and red wine. They really add to the flavor of the steak.

This recipe took first place at MCB Camp Pendleton. Colonel Stewart Navarre came up with the recipe, and it is just outstanding!

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