Rib Eye Steaks With Grilled Garlic; Herb-Pepper Sirloin Steak; Barbecued Ribs; Preparing The Garlic - Barbeques Galore Y0662LP Owner's Manual

RIB EYE STEAKS WITH GRILLED GARLIC

As they cook, the garlic cloves mellow in flavor, making a
delicious sauce for any grilled meat. And for an appetizer,
spread the softened cloves over toasted slices of french
bread! Makes 4 servings.
Ingredients
1
whole head of garlic
2 tablespoons olive oil or cooking oil
1 tablespoon snipped fresh basil, or 1/2 teaspoon
dried basil, crushed
1 tablespoon snipped fresh rosemary or 1/2 teaspoon
dried rosemary, crushed
2 twelve-oz. boneless rib eye steaks

Preparing the Garlic

Use a cooking pan or tear off a 24x18-inch piece of alu-
minum foil and fold long length in half, then trim to make a
12-inch square. Remove the outer layer of garlic head, then
cut off and discard the top 1/2-inch of garlic head to expose
the garlic cloves. Place garlic head in center of a cooking
pan or in center of foil with all sides of the foil folded up
around the garlic to form a cup. Drizzle garlic with oil and
sprinkle with basil and rosemary. Cover pan or twist the
ends of the foil to completely enclose the garlic.
Preparing Steaks
Place steaks and the garlic pack on grill directly over medi-
um heat and cook about 7 minutes with the lid up. Turn
steaks and grill for 5 to 8 minutes more, or until cooked to
taste. Then remove steaks and place on platter. Remove
garlic and drizzle its juices over your steak. Remove the
softened garlic cloves and spread over your steak. Season
with salt and pepper as desired and cut into serving-size
pieces.

HERB-PEPPER SIRLOIN STEAK

The hearty beef flavor is complemented with a deli- cious
herb coating! Makes 6 servings.
Ingredients
2 tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon
dried rosemary, crushed
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried
basil, crushed
1/8 teaspoon garlic powder
1 1-1/2-pound boneless beef sirloin steak, cut 1-inch
thick
Preparation
Combine ketchup, pepper, rosemary, basil and garlic pow-
der. Coat both sides of steak with mixture. Grill steak with
hood up, directly over medium heat for 6 minutes. Turn
steak and grill for 8 to 12 minutes more or until cooked as
desired. Cut into serving size pieces.

BARBECUED RIBS

Serve this tangy barbecue classic with corn-on-the- cob,
green salad, potato salad or coleslaw! Makes 4 servings.
Ingredients
2 pounds American style pork spareribs
1/2 cup barbecue sauce
1/2 cup tomato sauce
2 cloves garlic, crushed
juice of 1 lemon
few drops of tabasco sauce
Preparation
Place ribs into a large glass or ceramic dish. Combine
remaining ingredients and pour over the ribs. Refrigerate for
several hours.
Preheat your grill 3 minutes and place the ribs on cooking
grid. Cook indirectly, over a low to medium heat until
cooked. During the last few minutes of cooking you can
cook the ribs over a direct fire for added barbecue flavor
and texture.
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