Owner`s manual

32
Ingredients
1 whole head of garlic
2 tablespoons olive oil or cooking oil
1 tablespoon snipped fresh basil, or 1/2
teaspoon dried basil, crushed
1 tablespoon snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
2 twelve-oz. boneless rib eye steaks
Preparing the Garlic
Use a cooking pan or tear off a 24x18-inch piece of
aluminum foil and fold long length in half, then trim to
make a 12-inch square. Remove the outer layer of
garlic head, then cut off and discard the top 1/2-inch
of garlic head to expose the garlic cloves. Place
garlic head in center of a cooking pan or in center of
foil with all sides of the foil folded up around the
garlic to form a cup. Drizzle garlic with oil and sprinkle
with basil and rosemary. Cover pan or twist the
ends of the foilto completely enclose the garlic.
Preparing Steaks
Place steaks and the garlic pack on grill directly over
medium heat and cook about 7 minutes with the lid up.
Turn steaks and grill for 5 to 8 minutes more, or until
cooked to taste. Then remove steaks and place on
platter. Remove garlic and drizzle its juices over your
steak. Remove the softened garlic cloves and spread
over your steak. Season with salt and pepper as
desired and cut into serving-size pieces.
RIB EYE STEAKS WITH GRILLED GARLIC
As they cook, the garlic cloves mellow in flavor, making
a delicious sauce for any grilled meat. And for an
appetizer, spread the softened cloves over toasted slices
of french bread! Makes 4 servings.
Preparation
Combine ketchup, pepper, rosemary, basil and
garlic powder. Coat both sides of steak with mixture.
Grill steak with lid up, directly over medium heat
for 6 minutes. Turn steak and grill for 8 to 12
minutes more or until cooked as desired. Cut
into serving size pieces.
Preparation
Place ribs into a large glass or ceramic dish.
Combine remaining ingredients and pour over
the ribs. Refrigerate for several hours.
Preheat your grill 3 minutes and place the ribs
on cooking grid. Cook indirectly, over a low
to medium heat until cooked. During the last few
minutes of cooking you can cook the ribs over
a direct fire for added barbecue flavor and texture.
Ingredients
2 pounds American style pork spareribs
1/2 cup barbecue sauce
1/2 cup tomato sauce
2 cloves garlic, crushed
juice of 1 lemon
few drops of tobasco sauce
BARBECUED RIBS
Serve this tangy barbecue classic with corn-on-the-cob,
green salad, potato salad or coleslaw!
Makes 4 servings.
HERB-PEPPER SIRLOIN STEAK
The hearty beef flavor is complemented with a
delicious herb coating! Makes 6 servings.
Ingredients
2 tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1 1/2 teaspoons snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon
dried basil, crushed
1/8 teaspoon garlic powder
1 1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick