Manual

RIB EYE STEAKS WITH GRILLED GARLIC
Asthey cook, the gadic cloves mellow inflavor,
making a delicious sauce for any gdlled meat. And for
anappetizer, spread the softened cloves over toasted
slices of french breadt Makes 4 servings.
Ingredients
1
2
1
2
whole head ofgadic
tablespoons olive oil or cookingoil
tablespoon snipped fresh basil, or 112
teaspoon dded basil, crushed
tablespoon snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
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
gadic head, then cut off and discard the top 1/2-inch
of gadic head to expose the gadic cloves. Place gadic
head in center of a cooking pan or in center of foil
with all sides ofthe foil folded up around the garlic to
form a cup. Drizzle garlic with oil and sprinkle with
basil and rosemary. Cover pan or twistthe ends of the
foil tocompletely enclosethe gadic+
Preparing Steaks
Place steaks and the garlic pack on grilldirectly over
medium heat and cook about 7 minutes with the lid up.
Turn steaks and gdll for 5 to 8 minutes more, or until
cooked to taste. Then remove steaks and place on
platter. Remove gadic and drizzle itsjuices over your
steak. Remove the softened gadic cloves and spread
over your steak. Season with salt and pepper as
desired and cut into serving-size pieces.
preparation
Combine ketchup, pepper, rosemary, basil and gadic
powder. Coat bothsides ofsteak with mixture. Grill
steak with hood up,directly over medium heat for 6
minutes. Turn steak and grillfor 8 to 12 minutes more
or untilcooked as desired. Cut into serving size
pieces.
BARBECUED RIBS
Serve thistangy barbecue classic with corn-on-the-
cob, green salad, potato salad or coleslaw!
Makes 4 servings,
Ingredients
2
1/2
1/2
2
pounds American style pork spareribs
cup barbecue sauce
cup tomato sauce
cloves garlic, crushed
juice of 1 lemon
few drops of tobasco sauce
Preparation
Place ribs into a large glass or ceramic dish.
Combine remaining ingredients and pour over the
ribs. Refrigerate for several hours.
Preheat your gdll 3 mintes 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 evera direct fire for
added barbecue flavor and texture.
HERB-PEPPER SIRLOIN STEAK
The heady beef flavor is complemented with a deli-
cious 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 snippedfresh basilor 1/2teaspoon
dried basil, crushed
1/8 teaspoon garlic powder
1 1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick
25