Grilled Bone In Rib Eye Steaks

Bone in Rib Chops are quickly pulling up on the New York Strip steak as my favorite prime cut of meat. Usually I'm not terribly picky about what kind of salt I use in recipes, but for something like this I strongly recommend you use a natural rock salt.

Ingredients

• Two 22 oz Prime Bone In Rib Chops, scored to cook evenly
• Olive oil (for brushing)
  
• 1 tablespoon cracked black pepper
  
• 1 tablespoon natural rock salt

Recipe Directions:
Prepare BBQ (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and natural salt. Grill steaks on hot side of BBQ until grill marks can be seen, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let cool 10 to 15 minutes.
Source:Grilled Bone In Rib Chop Recipe

Rib Eye Steaks with Grilled Garlic

Rib eye steaks are among the most popular cut of steak because of their flavorful marbling. Marbling is the nice term that marketing people came up with for the word "Fat". Lets face it here people...fat makes things taste better. No amount of marketing PR can fix that.

Ingredients

• 1 whole fresh head garlic
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon dried basil, crushed
  
• 1/2 teaspoon dried rosemary, crushed
  
• 2 10 oz boneless rib eye steaks

Recipe Directions:
Tear off a 24x18-inch piece of heavy foil. Fold in half crosswise. Trim to make a 12-inch square. Remove the papery outer layers from garlic head. Cut off and discard about 1/2 inch from top of garlic head to expose the garlic cloves. Place garlic head in center of foil. Bring the foil up around the garlic on all sides, forming a cup. Drizzle garlic with oil; sprinkle with basil and rosemary. Twist the ends of the foil to completely enclose the garlic in the foil. Grill steaks and packet of garlic on an uncovered grill directly over medium coals for 7 minutes. Turn steaks; grill for 5 to 8 minutes more or until desired doneness (160 degrees F for medium doneness). Place steaks on serving platter. Open packet of garlic. Drizzle oil from packet over steak. Lift the softened cloves of garlic from head; spread over steak. Season with salt and pepper, if desired. Cut steak into serving-size pieces. Makes 4 servings. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steaks and garlic packet on grill over drip pan. Cover and grill for 18 to 24 minutes or until desired doneness (160 degrees F for medium doneness), turning steaks once.
Source:Rib Eye Steak and Grilled Garlic Recipe

Beer Brined Pork Chops

This is a wonderful pork chop recipe that's great for tailgating, or fall outdoor grilling!

Ingredients

• 2 cups water
  
• 2 cups dark lager beer
  
• 1/4 cup coarse salt
  
• 3 tablespoons (packed) dark brown sugar
  
• 3 tablespoons mild-flavored (light) molasses
  
• 1 cup ice cubes
  
• 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
• 7 large garlic cloves, minced
  
• 3 teaspoons coarsely ground black pepper
  
• 2 teaspoons salt
  
• 2 teaspoons dried sage leaves

Recipe Directions:
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
Source:Beer Brined Pork Chops