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FAMILY FEATURES- The Thrill of the Grill PDF Print E-mail
Written by San Fernando Valley Sun   
Thursday, 17 May 2012 01:40

These grilling recipes were created by chefs from all over the country who participated in the Choice Steak Challenge to find out who has the best steakgrilling chops. Their recipes feature Walmart Choice Premium Beef, as well as delicious sides to try with each dish. Only one in five steaks is good enough to earn that label of distinction, and shoppers who aren't satisfied with their purchase only need to bring back the receipt for a full refund.

Find more recipes, tips and information at

The Key to Great Grilling

Build the Right Fire - Use different briquet arrangements depending on what's going on the grill.

• Thinner pieces of meat respond best to high temperature, direct-heat grilling, which requires spreading the coals out evenly across the grate.

• Thicker pieces of meat cook beautifully all the way through, without burning on the outside, with a two-zone fire.

• Stack briquets to one side of the grate for high and low temperature zones. Begin cooking directly over the coals until the outside of the meat has reached the desired doneness; then move the meat to the other side of the grate (the low temperature zone) to finish cooking.

Grilled T-bone with Everglades Rub

Grilling season is here, and that means it's time to get fired up for the smoky flavor of your favorite foods cooked in the great outdoors over charcoal.

Grilled T-bone with Everglades Rub

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 8 to 10 minutes

 4 Walmart Choice Premium T-bone Steaks Dry Rub

 1 head roasted garlic (roast garlic in oven until golden brown and soft to mash)

 4 tablespoons Everglades season ing (available at Walmart)

 1 teaspoon coffee, ground

 1 teaspoon brown sugar

 1/4 teaspoon dry thyme

 1/4 teaspoon ground cumin

 1/4 teaspoon dry mustard

 1/4 teaspoon salt

 1/4 teaspoon onion powder

 1/4 teaspoon chili powder

 1/4 teaspoon cayenne pepper

Combine all dry rub ingredients. Set aside.

Rub each steak with an equal portion of roasted garlic paste on front and back. To prevent burning, do not get garlic paste on bone.

Divide dry rub seasoning for four steaks and thoroughly rub each steak. Place in food storage container in refrigerator for 3 to 4 hours. This can be done up to one day in advance.

Preheat grill using Kingsford charcoal, until briquets are consistently ashed over.

Remove steaks from refrigerator and let come to room temperature. Put steaks on grill; leave in one position on direct heat for 4 to 5 minutes, rotating to get nice grill marks and even flavor profile. Follow this timeline for medium rare.

Recipe created by Chef Eric Lackey of Flamestone American Grill in Oldsmar, Fla. on behalf of the Walmart Choice Steak Challenge presented by Kingsford charcoal and Coca-Cola.

Grilled Corn and Peach Salad with Queso Fresco

Grilled Corn and Peach Salad with Queso Fresco

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

 4 ears sweet corn, shucked

 4 fresh peaches or nectarines, pitted and sliced in half

 1/2 small red onion, sliced

 1 head frisee (or your favorite lettuce), chopped

 4 sprigs fresh mint, chopped

 4 sprigs fresh cilantro, chopped

 2 limes, juiced

 2 tablespoons extra virgin olive oil

 6 ounces Queso Fresco

 1 avocado, peeled, seeded, and quartered

 Salt and pepper to taste

Preheat grill using Kingsford charcoal, until briquets are consistently ashed over.

Grill corn for 7 to 10 minutes over medium heat, turning every two minutes until kernels start to soften. Remove from heat, set aside to cool.

Grill peaches and onions for about 4 to 5 minutes on each side. Remove from heat, set aside to cool.

Once cooled, remove corn from cob; slice peaches and onions. Place in large mixing bowl.

Add lettuce, mint, cilantro, lime juice and extra virgin olive oil. Season with salt and pepper and toss.

Grill the Queso Fresco over medium heat for 3 to 5 minutes or until grill marks appear. Remove and crumble.

Serve the salad over avocado slices and garnish with the crumbled cheese.

Recipe created by Johnny Hernandez of La Gloria in San Antonio on behalf of the Walmart Choice Steak Challenge presented by Kingsford charcoal and Coca- Cola.

Cherry Cola Smoked Chili Ribeye

Makes: 4 servings

Prep Time: 1 hour

Cook Time: 15 minutes

4 Walmart Choice Premium Ribeye Steaks

1 lime, cut in half

Cocoa Cherry Coca-Cola Marinade

1/4 cup Cherry Coca-Cola

2 tablespoons cocoa powder

1 tablespoon chipotle powder

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon olive oil

1 teaspoon black pepper

Preheat grill using Kingsford charcoal, until briquets are consistently ashed over.

Mix all marinade ingredients in a bowl with a whisk until blended.

Rub each of the steaks liberally with marinade and let stand for 1 hour at room temperature, or chill covered for up to 4 hours. Discard any leftover marinade.

Grill steaks for 5 to 7 minutes over medium heat on each side or until an internal temperature of 140∞F is reached for medium rare.

Grill each lime half for 5 minutes.

Let steaks rest covered for a few minutes. Squeeze juice of grilled lime over each steak and serve.


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