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You are here: home → archives → Jul 2009 → article

A Humorous Approach to Barbecuing

By John Overton

The month of July is almost completely consumed by the fourth day of the month. This is "Independence Day," the day we celebrate our independence from England. Duh! Who doesn't know this?

It is filled with tradition and just plain fun. The Fourth of July is a day that's perfect to share with the whole family and friends. And, of course, it calls for a menu filled with good old all-American food; nothing fancy or pretentious, and certainly nothing to wear the cook down to a summer frazzle.

So, let's get out your red, white, and blue dishes, hang out the flag on the porch, and declare independence from the kitchen. Let's turn to the popular American pastime of outdoor barbecuing, "where the food is apt to be rare and the guests well done!"

What many call barbecue actually isn't! What happens in the back yard is grilling rather than barbecuing. If you want to do "real" barbecuing, the following are the basic rules:

1. Always use a sauce. No one likes naked barbecue. It doesn't make a great deal of difference what you use: try prune juice mixed with cherry Jell-o and see a surprising effect.
2. Never ask "How would you like yours cooked?" You have no real control over the outcome!
3. Make sure your role is understood. You are the Chef. Chefs do not make salads, desserts, and so forth.
4. Do not use paint thinner to start the charcoal. It's flammable, but so are your eyebrows!
5. Be vague about your timing. Do not create unreasonable expectations.

Always try to use a recipe. To help in that category here are a couple of recipes you might want to try.

Note: "A person who cooks by the rules of proper nutrition should not be allowed to cook!"

And another note: July 14 is Bastille Day, the commemoration of the event that began the French Revolution. To any French readers of the Local Rag out there: Bon Appetit!

Grilled Marinated T-Bone Steaks

Ingredients for Marinade

• 2/3 cup olive oil
• 1/3 cup fresh lemon juice
• 1/3 cup dry vermouth
• 2 tbsp dried rosemary
• 1 tbsp dried thyme
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

(makes 8 thick T-bone or porterhouse steaks)

Process

These steaks are marinated in lemon and savory herbs, then grilled with the natural juices sealed inside a crusty exterior. To add a spicy flavor, you can top the steaks with a dollop of hot butter (1/4 tsp cayenne pepper and 1/4 tsp hot pepper sauce like Tabasco in 1 cup butter). Whisk ingredients to make marinade--can be made two days ahead.

1. Place steaks in large baking dish, pour marinade over, let stand for 25 minutes at room temperature.
2. Preheat barbecue on high heat.
3. Remove steaks from marinade and grill to desired doneness (about 5 minutes per side for rare meat).

Serve these with corn on the cob and a salad.

Orange/Basil Marinated Swordfish

Ingredients for Marinade

• 1/3 cup packed thinly-sliced fresh basil leaves
• 1/4 cup orange juice
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 tsp grated orange peel
• 4 fish steaks (swordfish or other full-bodied fish like salmon or halibut)
• 4 orange slices (1/3 inch)
• olive oil
• fresh basil sprigs

Process

• Combine first five ingredients in large baking dish to make marinade. Add fish, turning to coat thoroughly.
• Marinate for 30 minutes to one hour in refrigerator.
• Preheat barbecue on medium-high heat.
• Season fish with salt & pepper, grill until cooked throughout (about 4 minutes per side).
• Meanwhile, brush orange slices with olive oil and grill until almost brown (about 2 minutes per side).
• Transfer fish to platter, garnish with grilled orange slices and basil sprigs, and serve.

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the Local Rag | P.O. Box 1630 | Red Lodge, MT 59068 | 446-3999

Wed, Jun 19

Cooking with John

John Overton is the Local Rag's ombudsman in addition to writing this column. His background in the catering business and eclectic taste in foods usually provide us with a good selection of recipes, and he's showed us how to cook everything from groundhogs to Spaghetti alla Carbona.

See more Cooking with John columns.

From the 7/2009 Rag