Recipes: Father’s Day grilling tips

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Lon and Stewart Lane from Inspired Occasions Catering and KC Magazine's Inspired Entertaining Experts have some Father's Day grilling advice.
Serves 3 - 4
1 2 ½  - 3 pound Tomahawk chop
¼ cup Worcestershire sauce
2 tablespoons kosher salt
2 tablespoons cracked black pepper
To make the chop:
Remove the chop from the refrigerator an hour before grilling.  Rub the Worcestershire sauce on both sides and then liberally season each side with the salt and pepper.  Let chop sit for 10 minutes.
Preheat grill on high till the internal temperature is between 450°F - 500°F degrees.  Place chop on the hottest part of the grill and close the lid.  Let it sit for 2 minutes then rotate the chop 90 degrees and let it sit for another 2 minutes.  This will create the classic crosshatch grill marks.  Flip the chop and repeat the process.
Turn off one side of the grill and move the chop to that side and close the lid.  Roast until the chop reaches an internal temperature of 120°F degrees for medium rare, or 125°F degrees for medium.  Remove and let sit on a plate for at least 10 minutes before slicing.  This rest time will allow all the juices to settle in the meat.
Serves 3-4
1 head of cauliflower
1 T Olive Oil
1.5 T Charmoula Spice
Salt and pepper to taste
2 T cilantro chopped as garnish
Charmoula BBQ Sauce
¼ C Kansas City Style BBQ Sauce
¼ C Charmoula Sauce
1 T Charmoula Seasoning
Charmoula Spice
2T Paprika
1 teaspoon cayenne
4 teaspoons cumin
Charmoula Sauce
4-6 cloves garlic
½ cup lemon juice
½ cup chopped parsley
½ cup chopped cilantro
1 cup olive oil
To make the rub:
Mix all the Charmoula spice ingredients together.  Cut the cauliflower into 1 inch thick steaks.  Rub with olive oil and season with salt, pepper and the Charmoula spice.
Mix the BBQ Sauce with the spice, and sauce.  Season with salt and pepper to taste.
To make the cauliflower steak:
Preheat your grill to 450-500 degrees then turn one side off.  Place the cauliflower on the hottest part of the grill and cook until you have good grill marks, rotate 90 degrees repeat.  Flip the cauliflower over, and brush it with the BBQ sauce.  Check and see if you have good grill marks on the bottom side and then move the cauliflower to the off side of the grill.  Roast for 2 minutes then flip and baste the other side with the BBQ Sauce.  Roast until the cauliflower is tender, about 2 more minutes.
Remove and serve with the BBQ sauce and chopped cilantro.

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