Hey hey everyone! Welcome to tasty and thirsty Thursday. I know Monday I said I was going to make cloud bread for my Keto diet…it’s been in the 90’s with the humidity in the 90’s and high pollen…so unless it has air conditioning I haven’t been able to hang out. The only room with air conditioning in my house is the bedroom. And any cooking happening in there isn’t the kind that is appropriate for this blog post 😉
But the hubby has been grilling up a storm so I thought I’d share some of grilling recipes. We are grilling insane. We’ve grilled everything from pizza to cheese (grilled cheese is AMAZING). This week I’m going share one of my favorite meals. Grilled corn on the cob with buttery cilantro, grilled peaches, roasted tomatoes, and grilled beef roast.
The first thing you want to grill is the roast. I shred it and serve it on hoggie buns but you could eat it as is or I’ve done tacos with it. Really it’s just amazing and can be used in so many ways.
First – your beef needs to get drunk and dance 😊
2 ½ to 3 pound chuck eye roast (if you need more meat cut it down in large chunks.)
1 cup tequila
¼ cup chopped fresh cilantro
2 to 3 jalapenos rough chopped (I leave the seeds in – but that’s a you call)
2 cups water
Mix all the ingredients in a large baggie. Add meat. Let hang out 24 hours.
Grill over medium coals for 30 to 40 minutes – depending on the thickness and your preference of doneness
6 ears of corn – we grill them in husk so we soak them for 2 hours before grilling – remove the silk.
Place ears of corn to the side of the hot fire. Turning every 10 times. Remove and let rest in the husk for 5 minutes.
For cilantro butter –
2 tablespoons butter – softened
1 teaspoon grated lemon
1 tablespoon cilantro
Onion and garlic powder to taste.
Combine and spread on warm corn.
4 beefsteak tomatoes
4 teaspoons cilantro
4 tablespoons shredded pepper jack cheese
4 teaspoons red pepper
Cut tomatoes in half and place “top side down” off to the side of the heat. Grill for 2 minutes. Flip and top with 1 teaspoon cilantro, 1 tablespoon shredded pepper jack cheese, and sprinkle with the red pepper. Cook another minute or two until the cheese melts.
Grilled peaches are amazingly wonderful! They are great with ice cream, in a Bellini, or a salad.
2 tablespoons orange juice or orange liqueur – depending on the use 😉
1 tablespoons lemon juice
2 teaspoons oil
1 teaspoon honey
2 medium peaches halved with pit removed
Mix orange juice or liqueur, juice, oil, and honey together. Brush on the cut side of the peaches. Place fruit on cut sides over medium high heat. Turn after 2 to 3 minutes. Cook another 2 to 3 minutes.
Soooo the key to grilling a meal with multi dishes is timing…
First grill the meat and corn. While they are resting cook the tomatoes and peaches. We put the beef on about 10 to 15 minutes before the corn. Don’t lift the cover until you are ready to add the corn. Turn the meat and arrange on the corn. Cook 7 to 10 minutes without lifting the lid.