BBQ Sauce-Coated St. Louis Ribs
Herb Crusted Rack of Lamb
Grilled Skirt Steak
Are you tired of the same old grilled steak recipes? Looking for a new cut of meat to add to your repertoire? Enter skirt steak. This versatile cut of beef is perfect for grilling, and can be seasoned in a variety of ways to create a range of different flavor profiles.
Mediterranean Grilled Chicken
3.0 lbs FFF Chicken Leg/thigh (or Breast)
1-1/2 cups lemon juice
3/4 cup olive oil
7 cloves garlic
1-1/2 teaspoons salt
*blend until smooth
FFF COOKING SUGGESTIONS FOR WHOLE CHICKEN LEGS:
1. Thaw out and place in ziplock bag.
2. Pour 2/3 marinade into bag and squish around the chicken to fully soak. For best results, leave in marinade for 2 hours minimum. Reserve 1/3 marinade for after grilling.
3. Preheat oven to 275 degrees, then put chicken parts in a casserole dish or cookie sheet and let bake for 1 hour.
4. Preheat coals, pellets, or gas grill to high heat, then when the grill is ready take the chicken directly from the oven and place the chicken parts on the grill without it cooling off in the process.
5. Grill chicken 10 minutes per side and try for a nice brown char on the skin.
6. Place on serving platter and pour some of the reserve marinade on top and leave some in a gravy dish on the table for anyone to add.
7. Enjoy with your favorite side dishes of hummus, wild rice, and/or small red potatoes... Yummy!
Grilled Lamb Loin Chops
Korean Style SHort RIbs (Kal Bi)
- 1 1/2 cups soy sauce
- 3/4 cup white sugar
- 1/4 cup sesame oil
- 3 tbsp minced fresh ginger
- 5 cloves of garlic, minced
- 1/2 of a medium yellow onion, chopped
- 3 large green onions, cut into small pieces
- 2 tbsp toasted sesame seeds
- 1/2 tsp of red pepper flakes
- 4-6 pounds of Grass-Fed Beef Short-Ribs
- Place ribs in a large zip lock bag or a dish that can hold them all. Combine all the ingredients together and stir for 1 minute. Pour the marinade into the pot, dish, or zip lock over the meat making sure all the ribs have been coated. Cover and refrigerate over night. The next morning, make sure to place the ribs that were on the bottom on top, and vice versa.
- Continue to refrigerate until it’s time to grill. Heat grill to medium heat and when the grill is ready add meat. Grill each side for 7-8 minutes. Garnish with additional slices of green onion and toasted sesame seeds.
Sirloin Tip Tacos
One of our favorite summertime meals has to be grilled steak tacos! Here's our go-to recipe which uses one of our favorite cuts of grass-fed beef, the Sirloin Tip Steak.
Sirloin Tip Tacos (serves 4, 2 tacos per person)
- 2 pounds Sirloin Tip steak
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 1 large handful fresh cilantro leaves, finely chopped
- kosher salt
- freshly ground black pepper
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 1/2 cup of olive oil
- Corn Taco Tortillas
- Your Favorite Taco Toppings
- In a mortar and pestle, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it really well to combine.
- Lay the sirloin tip steak in a large baking dish and pour the marinade over it. Wrap tightly in plastic wrap and refrigerate for 1-8 hours.
- Preheat an outdoor grill. Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
- Warm the tortillas for 30 seconds on each side on the grill, until toasty.
- To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down on the center, and sprinkle with your favorite taco toppings.