Ribeye Special 5/27/16

Ribeye Special 5/27/16

Memorial Day weekend is here, and Father’s Day is not far behind – it’s time to fire up the grill.  With that in mind, we decided to grill Chef Jack Skilliter about his outdoor cooking favorites!  Our beloved Chef laid out some do’s and don’ts of grilling and a few things he likes to throw on the bar-bee!

  • Do – Preheat your grill. 

  • Do – set up “zones.”  Hot is great, but assigning a cool section is good for a gentler grill, or if you need a spot for your meat to chill out so that it doesn’t get overcooked!

  • Don’t leave grill unattended – infernos are not just for the disco

  • Don’t be afraid to fail.  Failure is preparation for later success, plus – your eyebrows can always grow back!

One of Chef’s favorite thing to grill is swordfish, its firm and meaty, it holds up nicely to the temperatures of a grill.  It’s known as the “steak of the sea.”   Swordfish pairs nicely with summer veggies, so Chef recommends you throw some zucchini, summer squash, red onion, asparagus, bell peppers on the grill, and place a nice piece of crusty bread on there too.  Then, toss the vegetables and bread all together with some olive oil – place the swordfish on top, and you’ve got yourself a complete meal. 

Whether you’re using propane or charcoal – the most important thing is to have fun with your cooking.  If you can toss back a few beers and have family around – well, that’s even better!  So go ahead, get your grill on!