September 21st, 2012
by Vermont Country Grillstone
Super easy Delicious first steak on the Grillstone!
First make sure that your Grillstone is heated up – turn on your grill, add the stone and shut the top for about 10 minutes, season the grillstone by covering it with your favorite oil (spread with a spatula or a silicone brush). Continue heating until a drop of water sizzles on it.
Now the fun part – have your steak at room temperature (a 2” filet would be a treat – but you can use another thick tender cut), mix 1 tbsp soft butter with a pinch of salt (Himalayan or Sea salt is best), put a dollop (1 tsp.) of the butter on the hot Grillstone. Immediately put your steak on the butter. Leave it in place until the steak doesn’t stick to the stone (5 Minutes minimum).
Put another dollop of butter on a different empty spot on the Grillstone – take the steak, turn over and place the steak on the ungrilled side on the new dollop of butter.
Leave the steak in place until your desired doneness (5 minutes for rare).
This is a simple, pure, delicious steak –
You can use your Saltstone, don’t season the stone with oil, just heat – and don’t add salt to your butter.
Guten Apetit!
Tags: flank steak, German recipes, grill, grill stone, grilling, grilling deals, grilling recipes, grillstone, steak
Posted in Recipes | Comments Off
July 4th, 2011
by Vermont Country Grillstone
Lake Bomoseen in Vermont - sunset grilling!
Ingredients:
Flank Steak, mustard, onions, bacon – that’s it!
Try this recipe for your next party – it is a real treat! Get a flank steak from your butcher; if possible, ask him to butterfly it – if that’s not possible, halve it yourself with a sharp knife – be really careful.
I then put the pieces between plastic wrap and pound with a meat hammer (or wooden mallet) – the thinner, the better.
Remove from the plastic and lay on a flat surface, spread the steak surface with mustard, sprinkle with chopped onions, and cover with strips of bacon.
Roll the flank steaks into cylinders, cut with a sharp knife into 1” thickness, and stick them on a wooden skewer like a lollypop. You can put as many as can fit, but if you have a lot of people, it will go further if you put one or two per stick.
When you have preheated your Grillstone on your grill, or in your oven, brush it with your oil of choice (use a silicone brush).
Grill until good and brown on both sides (in the oven, put the top grill on to brown them) – the bacon and filling keeps the flank steak moist and flavorful.
Ready to go - Flank Steak Pinwheels from the Grillstone.
Tags: flank steak, German recipes, grill, grilling, grilling recipes, grillstone, steak
Posted in Recipes | Comments Off
June 27th, 2011
by Vermont Country Grillstone
Perfect crust, juicy pork, and the fat is grilled off.
- German Roast Pork Belly with Cracklings, German Potato Salad, and German Cole Slaw
Our friends, Kurt and Marta are visiting from Germany; we grill, talk, drink beer, and spend a lot of time outside – they want to share some authentic Bavarian recipes that are easy to replicate. The recipe works with any pork belly, but best with the skin on, which is hard to find. If you can find one, we have a great way to roast it on the Grillstone; if you can’t, pick a fresh pork roast, or pork belly, and give this recipe a try anyway!
We found our roast in a Chinese grocery store in Boston, the butcher was absolutely amazing, he had all fresh cuts of meat and fowl that you could want – so, if you are in a larger city, give that a try.
Pork Belly Recipe
Begin with this Rub: make a mix of salt, pepper, smoked paprika, oregano or marjoram, and caraway seeds.
If you have a pork belly with skin, cut the skin into a checkerboard pattern.
Rub the spice mixture into all sides of the roast (especially the top with the skin), wrap it in plastic wrap and put in the refrigerator overnight.
When you are ready to grill, heat the Grillstone with the cover down on your grill to about 450 degrees (really hot!), brush the stones with a vegetable oil (not olive), remove the plastic wrap and sear the roast skin side down for about 10 minutes until golden brown and crispy.
Turn onto each of the sides for about 10 minutes each at the same temperature, then turn it bottom side down (rib side), turn the grill on low (it will go down to about 300 degrees), and roast with the cover down for about 1 ½ hours.
When the time is up, turn the grill off and you can let the roast rest for a bit (up to ½ hour).
This produces the same delicious roast you’ll find at the Octoberfest, amaze your friends with a roast pork belly from your grill!
Would you like the recipe for German Potato Salad or German Cole Slaw?
Tags: German recipes, grilled pork, grilled pork belly, grilling recipes, pork recipes
Posted in Recipes | Comments Off