Summertime Grill Specialties

I LOVE TO COOK. There was a meat thread in the forums so I added this one. You should really try this for a famliy or couples BBQ, its truly one of the best meals I have made on the grill.

Try this one on your steaks...
Go to your local Super Target and head over to the meat section. Grab a small can of Sutton and Dodge Savory Steak and Roast Rub, a package of their Garlic and Herb steak butter and a bottle of the Peppercorn Brandy finishing sauce.
Get your favorite cut of meat from the butcher or grocery store and let it sit out on a plate or glass dish (covered of course) until it developes a little moisture.
Heavily spread the steak rub on both sides of the cut and place the meat UNCOVERED back in the fridge for about an hour.
About 25 min before you're going to cook those bastards get that grill as hot as you can. I recommend using Kingsford Lump Charwood instead of charcoal, but be careful when getting the fire started because that shit pops like fireworks.
Put your steak on the gill in the hottest part and burn the shit out of that thing. Midway through your grilling flip it and repeat. On the second turn to get the black lines looking good on the steak drop about 1 tsp of that steak butter on the top of the steak and repeat again. When they are cooked to your liking, take them off the grill and let them rest. NEVER serve a steak without letting it rest for at least 5 minutes.
Pour a small amount of the Peppercorn sauce on your plate and rest the meat on top and spoon out about 1 tsp of the steak butter on top and let it melt for a minute or 2. Pair this with a grilled asparagus and a twice baked potato and you're in heaven. I suggest eating this steak with a dark beek like a Killian's Red or my favorite Kansas City's Own Boulevard Lunar Ale.

Signature Grilled Red Wine Vinegar Asparagus

Prep Time - 5 min
Cook Time - 5 min
Supplies:
1 Bundle Asparagus
Red Wine Vinegar - Alessi is a good brand
Extra Virgin Olive Oil
Sea Salt - Coarse
Fresh Cracked Black Pepper

1. Clean your asparagus and clip off the bottom inch to inch and a half
2. Mix 1/4 cup olive oil and 2 tbs Vinegar
3. Brush the asparagus with the oil vinegar mixture generously
4. Sprinkle with salt and pepper
5. Grill over coals or gas grill and brush with oil vinegar mixture midway through until the skin on the asparagus bubbles a bit and starts to brown
6. Serve hot

Recipie for my ULTIMATE twice bakeds:
Serves 4
Prep/Cook Time 20 min
Tools:
Large Mixing Bowl
High Speed Hand Mixer
Spatula or scraper
Supplies
6 Med sized baked potatoes (2 of the shells will be discarded)
3/4 cup sour cream
1 pint Heavy Whipping Cream
2% milk
Coarse ground garlic salt
Seasoning salt
1/2 stick REAL BUTTER (margerine is OK)
Fresh Cracked Black Pepper
Scallions or chives
Preheat the oven to 450 degrees

1. Pop the spuds in the microwave and nuke them until they are soft.
2. Take them out (they're hot as hell) and score the tops longways, then hollow out the entire potato and keep the shell. Place the cooked tater insides in a large mixing bowl.
3. Drop the butter and sour cream in with the potatoes and start to smash them with the mixer at a slow rate. Once the mixture is even, add the whipping cream to get them to an almost frosting or pudding consistency. Then start to add the pepper, garlic and seasoning salt to taste. The garlic salt is the key as is the pepper, go easy on the seasoning salt. If your taters were pretty large use the 2% milk to get the consistency right.
4. Whip the potatoes until they are full of air and really fluffy. There should be NO LUMPS.
5. Fill the shells with the mashed potato mixture and use the spatula to make little peaks on the top of the potato. This is important.
6. Place the twice bakes on a cookie sheet (non stick) and place them in the preheated oven for 10 min and for the last 2 -3 min Broil the tops until the little peaks turn golden brown and a light crust is formed. When this happens take them out. Top with chives or scallions.
7. Serve

People will LOVE you for this one.