Sunday BBQ

We are almost at the 2 month mark of living in our new home, and we still are not finished unpacking, and still have yet to finish any one single project. We are getting closer though. This Sunday marks the end of my 7th week in my current course term for school, and of course I completely lost track of time with my final project that was due at midnight. I submitted it 10 minutes late, and have been sweating it ever since. I digress. I had meant to talk about a quick BBQ meal, and somehow got lost getting there. So, back on track Tommie. 

I had intended on telling you how I scored an amazing deal on this lovely angus tenderloin, and was so excited to prepare it! Because it was an end cut, instead of $60 we paid $30--Super excited about this, and I knew I wanted it grilled. 

I make a marinade rub that I use universally on every red meat, and it is amazingly simple. 

Marinade Rub

4 cloves of garlic, minced

2 tsp of fresh rosemary, minced

1/2 tsp of oregano

1/2 tsp of parsley

the zest of 1/2 a lemon

1 1/2 tsp sea salt

1/2 tsp pepper

2 TBS extra virgin olive oil

the juice of the lemon you zested

1. Combine the herbs, zest, salt & pepper.

2. Drizzle the olive oil over the meat and rub it in, then rub the rub into the meat making sure to coat it evenly and massage it into the tissue.

3. Squeeze the lemon juice over the meat, place the meat into a ziploc bag, seal, and place in the fridge for a few hours. 

4. Remove from fridge, and let come to room temperature before grilling or roasting. We grilled ours.

*This marinade rub goes REALLY well with lamb. I use it every year for Easter, and I marinate it over night.

                                         

Salad pairs wonderfully with steak, and my Dad has always made this amazing salad which is something that I look forward to in the summer when we grill. It is called Wilted Salad. The name sounds odd, but trust me, it is amazingly addicting! 

The Bradley Wilted Salad 

2 -3 heads of green leaf lettuce, washed, and chopped...enough to fill an 8qt pot

2 bunches of green onions, sliced

1 package of grape tomatoes

1 package of mushrooms, sliced

6 slices of uncured bacon, cooked crisp, and crumbled

The reserved bacon grease from the bacon, plus 2 heaping TBS of additional bacon grease. **You CANNOT skimp here. It MUST be bacon grease!

3 TBS of white balsamic vinegar

Sea Salt and Pepper to Taste

Let me start by saying that you need to prepare this salad in a large metal pot or bowl...I used an 8 qt. stock pot. 

1. Place your washed, chopped lettuce into the pot with the green onions.

2. Heat the bacon grease until hot, but not smoking.

3. Carefully drizzle the hot grease over the lettuce and green onions while carefully tossing with metal tongs to evenly coat. You will hear the salad hiss and pop, and this is normal.

3. Once the grease has been incorporated into the salad, add the mushrooms, tomatoes, and crumbled bacon. Toss to combine. 

4. Add the vinegar, and season with salt and pepper, and toss to combine. That's it.

                                   

Serve the salad along side your grilled meat of choice. I have to say that the Hubs did an outstanding job grilling the meat, it was perfect. Enjoy the recipes, and I am going to go check my class to see if I am in trouble for submitting my paper a few minutes late. Wish me luck!