Category Archives: Grilling

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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Day 7: Rosemary Crusted Strip Steaks with Gorgonzola Sauce

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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. 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!

The original recipe calls for Filet Mignon, but being a man on a budget, I made them with New York Strip. To come a little closer, I should have made this with either Rib Eye, just because it’s so tender, or with a T-Bone, since it has a piece of filet mignon on it.

This recipe is Ken Norton’s. Ken Norton fought Mohamad Ali for the heavyweight title in 1973, and won. Ken was introduced to boxing while serving in the Marine Corps, and is in the Marine Corps sports hall of fame.

This steak has a rub of rosemary, salt, black pepper, orange zest and fennel seed. The sauce has shallots, white wine, orange juice, Gorgonzola cheese, and some other spices.

Like all of the others, I really liked this steak. I think it would have been better if I had used the Filet Mignon, like it called for, just because there are more pores and cracks to absorb the herb run, but it was still pretty tasty. If you haven’t had a shallot before, it’s like a cross between a clove of garlic, and an onion. Many people who don’t like either garlic and/or onion like shallots.

The cheese in the sauce really adds a stiff accent to the meat, without overpowering it.

As a side note, I cooked these steaks about one every weekend. Well, last weekend, I realized that I was going to be short 1 steak, so I had to cook one on Saturday, and one on Sunday, right? Wrong.

We had some plans for that Saturday, and ended up not getting home until very late. So I ended up cooking both the T-Bone with Bistro Dipping Sauce, and this steak on the same night. So, long story short, I had 2 steaks for dinner. Yes folks, that’s an example of the lengths I am willing to go, and the sacrifices that I’m willing to make for you. Brings a tear to your eye.

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Day 6: T-Bone with Bistro Dipping Sauce

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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. 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!

Now, I’ll have to be honest with you on this one. I was really wondering if I should make this recipe. The bistro dipping sauce is mostly ketchup, and I was worried it wouldn’t be that good. I decided to go ahead and give it a try, and boy am I glad I did!

The dipping sauce has Ketchup, butter, molasses, Worcestershire sauce and some spices, and it doesn’t taste like ketchup at all. The sauce was really terrific.

This was one of the celebrity recipes, and was attributed to Ed McMahon, who was a Marine Aviator in both World War 2 and Korea, being promoted to a full Colonel during his service.

Besides Ed’s wonderful bistro dipping sauce, the steaks also have a rub applied to them  before they are grilled. I highly suggest this recipe, and it’s free on the Weber site, so you can give it a try too!

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Day 5: Isaacs’s Inspiration

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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. 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!

I’ll have to say that I’ve been introduced to some really great stuff making these recipes this year. For today’s steak, Isaac’s inspiration, I learned about Adobo and Sezon seasoning. Mmmm! That stuff is going to find it’s way onto a whole lot of my meats in the future.

This recipe took second place at the MCB Quantico competition, and was created by Sergeant Isaac Gonzalez.

One interesting thing about this steak is that it uses a paste, rather than a rub or marinade. Several ingredients, whiskey, Teriyaki, orange juice, and lime juice, just to name a few, are combined to create a paste. The paste is then smeared over the steak, both sides, and sits like that, in the fridge, for 4 – 6 hours.

I’m a big fan of stuff that smells good while you’re grilling it, and I’ve been known to cook some corn on the cob, in the husk, just for the aroma. This steak smelled terrific when it was being grilled. Not only did it smell good, but it tasted delicious.

This one is going to have to go onto my favorites list for sure.

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Day 4: Garlic and Balsamic Marinated Steaks with Rosemary

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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. 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!

One of my new favorite cooking ingredients is Balsamic Vinegar, and I have these steaks to thank for it. Sure, I’ve used it before, but what a terrific flavor it has!

This recipe is Bum Phillip’s. These steaks are marinated in the previously mentioned Balsamic vinegar, Dijon mustard, garlic, minced rosemary, and some other ingredients.

The steaks smell absolutely heavenly when you’re cooking them, and the flavors stick with the steak after it comes off of the grill.

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