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Dry Rub Seasoning:
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Mix 1/8 cup kosher salt
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¼ tsp white pepper
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1/8 tsp cayenne pepper
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1 tsp black pepper
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Apply to both sides.
BURGERS:
Grill ½ lb Burgers exactly the same as Steaks EXCEPT... grill for 2 minutes before each fl ip.
Char-Griller "Special" Burger:
Magic®, Worcestershire sauce, ketchup, kosher salt, ground pepper, chopped onions & let sit for 20
minutes at room temperature.
HAMBURGER (or, really any meat!) MARINADE:
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Combine 1 cup soy sauce
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2 coarsely chopped large onions
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2 cloves garlic (halved)
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Place in an electric blender; cover, process at high speed for 1 minute or until mixture is smooth.
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Stir in ¼ cup bottle gravy coloring (Kitchen Bouquet®& Gravy Master®)
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2 tsp Beau Monde seasoning (or substitute 1tsp MSG & 1tsp seasoned salt)
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Marinate meat at room temp for 2 hrs or refrigerate up to 24 hrs in a covered dish.
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Bring meat to room temp before cooking.
RACK OF LAMB:
A typical rack of lamb is 8 bones and weighs 1 1/2 to 2 pounds. A single rack of lamb is perfect for two
people. A big investment, but a fantastic meal. Bottom end has a thick, round piece of meat, which on
the rack is like a long, thin roast. Once cut it is like a small pork chop. Ask your butcher to remove the
thin skin from outside of the rack & cut off the chine bone to make it easier to carve.
Preparation:
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Wrap bare long bones sticking up from rack with foil (to avoid crusting). Do not overcook or cook at
too high a temperature because these bones can burn and crumble. Keep the bones up, away from
the fi re by placing in a "U" Rack.
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Remove loose pieces of fat. Dry with paper towel & season with mustard, salt, pepper & garlic
Steak Marinade:
In a glass pan mix:
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½ cup olive oil
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1/3 cup soy sauce
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¼ cup wine vinegar
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2 tsp lemon juice
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1 tsp dry mustard
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1 minced garlic clove
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small minced onion
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¼ tsp pepper
Place the meat in the marinade and refrigerate for 3 hours.
For a special burger treat, mix hamburger with Meat
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