There are only a few days left of summer. Only a few days left to enjoy the long, lazy afternoons and evenings spent bathed in glorious sunshine hanging out outside with friends and families. Once winter comes it’ll be dark, freezing nights spent huddled up by a fire or anything other available heat source.
But there’s no use feeling bad about it. It would be a crime not to make the most of the final days of the best time of the year, the final days before the kids go back to school and life returns to normal again. Labor Day is one of the last big events of the summer, and a barbeque is the perfect way to celebrate it and spend quality time in beautiful weather with your family and friends. To prepare, you need to head on over to The Butcher Shop, which has everything you could possibly need for outdoor grilling, The only question is, what are you going to cook? Here are a couple suggestions…
Grilled Lobster with Lime-Bay Butter-
Ingredients
3 fresh lobsters
½ c. butter
¼ c. fresh lime juice
½ tsp. Crushed Bay Leaf
¼ tsp. ground black pepper
¼ tsp. salt
Lime wedges (optional)
Bay leaves (optional)
1.Bring 3 inches of water in an 8-quart saucepan to boiling over high heat. Add lobsters to the pan, cover, and cook 10 minutes. Remove lobsters from saucepan and let cool.
2. Heat grill to medium heat. In a 1-quart saucepan, heat butter, lime juice, bay leaf, black pepper, and salt over low heat for 10 minutes.
3. When lobsters are cool to the touch, cut in half lengthwise and brush cut side with lime-bay butter. Place lobsters, cut-side down, on the grill about 4 inches from heat source. Cook 5 minutes. Carefully turn lobsters over, brush with butter, and continue grilling until lobster meat is cooked through — about 5 minutes longer.
4. Transfer lobsters to a serving plate and garnish with lime wedges and bay leaves, if desired. Serve one-half lobster per person.
Coffee and Brown Sugar-Crusted Skirt Steak-
Ingredients
1/4 c. finely ground espresso coffee (not instant)
1/4 c. dark brown sugar, firmly packed
1 1/2 tsp. Kosher salt
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground white pepper
1/8 tsp. five-spice powder
Pinch cayenne pepper
2 1/2 lb. skirt steak, cut into 4 pieces
1 tbsp. olive oil
Directions
1. Heat grill to high.
2. Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.
3. Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.
4. Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle. Serve immediately.
This spice mix is a great go to rub for the grill – it tastes equally great on pork chops, rack of lamb, and a filet of salmon.
Leave a Reply