Whether you’re cooking for four or 24, a well-thought out plan of attack is vital. Here are a few tips to make your next (or first) cook-out a sure fire success, and not just another offering of charred burgers and hot dogs. Plan ahead: have your menu planned several days in advance. Do your grocery shopping …
Whether you’re a burger flipper or a culinary explorer, having the right tools to do the job is well worth it. This will make your life easier and the right accessories will also create the best possible result for whatever grilled masterpiece you’re working on. Tongs: These are the ultimate go-to grilling tool. Find a …
The essential accessories for the serious griller Read More »
Slow smoked chicken, ribs, and brisket are staples of traditional American barbecue. The deep smoky flavours and fall-off-the-bone tenderness is a hallmark of the low-and-slow (low temperature, cooked over a long time) cooking technique. Originally, open pit fires were used for the slow cooking process. Luckily, now with a smoker box, wood chips and a …
Nothing tastes better than freshly caught fish, grilled to perfection out in the open air. The following is a quick guide to grilling common cuts of Fish and Seafood. Direct Grilling Some firm-fleshed fish steaks like swordfish, tuna, salmon and halibut can be directly grilled with Perfect Grill Marks. CUT OF MEAT MEAT THICKNESS HEAT …
A unique and delicious way to grill food is by using a wooden plank. This is a surefire way to get delicious results and wow your dinner guests. The smoke created from the plank sitting directly above a lit burner infuses the meat with unsurpassed grilled flavour. Using a plank is simple Soak it in …
Using wood smoke to enhance barbecued meals may seem like an over-and-above addition to modern barbecue cooking; however, many cultures have used wood smoke for centuries to preserve and flavour meats. Think of smoking as another seasoning to add to grilled favourites. Like any seasoning, it is important to balance it with the existing flavours …
Marinades can be used to create interesting dishes full of flavour. Marinades are used to tenderize cuts of meat that are a little tough and help increase their juiciness. Most marinades include an acidic component such as lemon juice, wine or vinegar in addition to herbs, condiments, oils and spices. The acidic component is what …
With Father’s Day right around the corner, you can go back to the old stand-by tie and golf tees package, or you can step up to something that will come in handy every time Dad (or anyone else) fires up the grill. Here are some gift suggestions for every type of grill master. The Neat …
If you’ve been in the supermarket or butcher shop before you’ve probably seen or heard some, or all, of the types of steak listed below. However, you might not know what any of the terms actually mean. We’re here to help you differentiate the most popular cuts of beef, from the T-Bone to the Sirloin. A. Strip Loin: Cut …
2 Steaks – 1″ thick (We used New York Strip) 8 10″ flour tortillas Southwest Lime Marinade 1/8 cup lime juice 1/8 cup olive oil 2 tablespoons cumin 2 tablespoons paprika 1 teaspoon cayenne pepper 1 teaspoon course black pepper 1 tablespoon course salt 1 tablespoon garlic powder Quesadilla toppings: Corn kernels Black …
Perfect steak quesadillas with southwest lime marinade Read More »
2 Steaks – 1″ thick (We used New York Strip)
8 10″ flour tortillas
Southwest Lime Marinade
1/8 cup lime juice
1/8 cup olive oil
2 tablespoons cumin
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon course black pepper
1 tablespoon course salt
1 tablespoon garlic powder
Quesadilla toppings:
Corn kernels
Black beans
Green onions
Lots of fresh cilantro
Sliced avocado
Shaved radicchio
Monterrey Jack cheese
Prepare marinade, add steaks and marinate for 45 mins;
Preheat barbecue on HIGH. Reduce to MEDIUM, and grill steaks to rare – about 6 minutes turning twice. Let rest and then thinly slice.
Combine corn, beans, onions and cilantro and divide mixture across 4 of the tortillas. Add the avocado and steak and sprinkle with the radicchio and cheese. Cover with remaining tortillas.
Reduce heat to LOW and place the quesadillas on the cooking grids and grill about 3 minutes per side. Transfer to a cutting board and let sit a few minutes before slicing.
You can also use a quesadilla basket to save headaches! The basket holds the quesadilla tightly and gives it a great shape. We suggest the GrillPro quesadilla basket – item 98175.
Happy Grilling!