Man vs Grill By Chef Stikxz

November 18, 2015

Now what’s a man without his grill. Cooking on an open flame with a ribeye sizzling on top a super hot iron cage…caramelizing that beautifully rubbed cowboy sized piece of meat. Bringing out the inner caveman in anyone. While hydrating with a nice cold brew, having grand ole conversation with fellow gents on life’s great splendors. The water cooler of the great outdoors. There’s nothing like the smell of burning charcoal and smoke engulfing the atmosphere around you in sheer bliss. Becoming one with nature, one with fire… Fueling passions of the unknown, Man vs Grill.

There are endless amounts of meals that can be prepared on top of roaring flame. I tend to go for a meat that can stand up to a medley of marinades as well as serious heat. This may range from chicken to any strip. My go to, however, is lamb. A rack preferably. Lamb can be quite intimidating, but if handled with care and rubbed the right way, I promise you a meal worth the trouble…better yet, worth the taste!

Rack of Lamb can be bought at most grocer’s, markets, and butcher shops. Have your counterperson French the bones and trim off any excess fat. Not too much! For when grilling that extra layer of fat will help to retain the flavor and juiciness of the meat itself with out having the Lamb burn on the grill.

As far as marinades, well, it’s a good thing Lamb can stand up to robust flavor profiles. Herbs like Rosemary, thyme, and mint help to compliment the gaminess associated with this type of meat. I tend to use fresh herbs for brighter notes to peak through. When marinating be sure to do it over night. That will ensure penetration of the flavors of the marinade itself. Especially with meat like this. With that being said, let’s get to grilling shall we?

Marinade:

 -4 cloves of Garlic, minced
-Half Shallot chopped
-1/4 cup chopped Mint
-1/2 cup chopped Parsley
-2 sprigs of Rosemary
-5 sprigs of Thyme
-2 oz Extra Virgin Olive Oil
-Kosher Salt To Taste
-Cracked Black Pepper TT

Mix all ingredients together and coat the entire rack with the marinade in a zip lock bag. Set in the fridge over night for at least 12 hours. Before ready to cook, take the Rack out of the fridge for about 30 min.

On a hot grill, spray cooking oil to ensure the lamb won’t stick. Place the rack fat down for about 7-10 min( depending on the heat). Check to make sure that side is golden brown. Then flip and do the same on the next side. Once all sides are browned, place the Lamb on a higher rack so that it may smoke for another 7-10 min. Then remove and let rest before carving.

Sides: Can’t have an entrée without a side or two. To go with this, a well prepared salad lightly dressed with refreshing vinaigrette will compliment the smokey flavor of this main.

Arugula Grilled Cherry Tomato Salad with a Lemon Vinaigrette:

-1 Container of Baby Arugula.
-1 Pint Cherry Tomatoes
-1/2 cup Feta cheese
-5 Large Lemons
-1 tbsp lemon zest
-1/2 cup of evoo
-1 tsp Kosher Salt
-2 teaspoons of Cracked Black Pepper
-1/4 shallot minced
-1/4 cup of Honey
-2 cloves of
-Garlic minced
-Few sprigs of Thyme

Marinated cherry tomatoes in a little Evoo with a pinch of Black Pepper and pinch of Salt with A couple of sprigs of thyme and grill until they look a little pruned. Set aside to let cool.

Lemon Vinaigrette:

Combine lemon juice, zest, Evoo, shallots, garlic, thyme and honey and whisk until combined. Add a pinch of the Kosher Salt and pepper to taste. You may adjust to your liking.

Toss arugula with the cherry tomatoes. Sprinkle the feta cheese on top and drizzle the vinaigrette on top. Voila! A perfect side for any summer dish!

Men it’s okay to fancy it up a bit on the grill. It’s not just for hot dogs and hamburgers ( not that I don’t mind a good frank) but there is so much more to explore! Plus, imagine all the Women you can impress…can’t go wrong with that.








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