When I think of my father and grandfather, I have many fond
memories. Growing up, I learned many valuable lessons from
them.
When I think of my father and grandfather, I have many fond memories. Growing up, I learned many valuable lessons from them. My father taught me how to fish, and my grandfather taught me how to hit a golf ball. Both of them taught me how to grill. Since Father’s Day is next weekend, I honor them and all the other fathers and grandfathers who pass down many traditions to their children and grandchildren.
I have mentioned in previous columns that my father is my main source of inspiration when it came to my grilling education. I always watched as he piled the charcoal in the perfect pyramid or constructed the wood base for the fire. The grill grate was heated, and then a wire brush removed any residue from the last grilling session. My grandfather had a very similar procedure, except that he removed the grill grate from over the fire and wiped it clean with newspaper.
My father and grandfather had a similar way of grilling whatever meat or vegetable was on the grill. With a careful eye, both knew the exact point to turn the item that was grilling. Without the use of a thermometer, they knew the exact point that everything should come off the grill, like it was instinct. Since I watched them at such a young age, my instinct grew very early.
My father and grandfather shared purist-grilling tastes. Their favorite seasoning was always salt, pepper and garlic powder. In some cases, lemon pepper seasoning complemented chicken with a little bit of beer. Although they preferred the pure taste of grilling, I developed a taste for marinades, unique seasonings and interesting techniques
My father and grandfather prefer using charcoal or wood instead of a gas grill. About 15 years ago, my grandfather purchased a gas grill. He thought he would like it better but didn’t care for it that much. He had plans to convert the gas grill into a charcoal grill, but his health slightly declined and he was unable to do the project. When I refurbished his gas grill just last year, I discovered the original grease drip jar and pristine grill grate. Unused for years, his gas grill worked fine with a little cleaning. It has a new life now as the gas grill I used to experiment for this column.
My grandfather is not with us anymore to give his suggestions and pointers on grilling. However, my father is more than happy to give a second opinion from time to time. When deciding on a recipe this week, I asked him what he would like from the grill on Father’s Day. Without hesitation, he suggested ribeye. I have a funny feeling that my grandfather would have suggested it, too.
Ribeye steak and prime rib is the same cut of meat. When serving prime rib, the whole roast is cooked and then sliced. A ribeye steak is sliced from the whole, uncooked roast and then grilled.
Although ribeye cost a little bit more than other steaks, splurge on dad for this special day. To bring this great steak a little more into budget, I have a great suggestion my family has always used. If you purchase the whole prime rib roast and slice it yourself, you can save anywhere from $2 to $4 per pound. Becoming your own butcher is relatively simple to do. Figure about 10-12 ounces per person and multiply by the number of people. This is the general size of the roast you will need.
Before you slice into the roast, make sure you knife is sharp. If you are not sure if you knife is sharp, pass it through a knife sharpener or over a sharpening stone before you slice the steaks. Do not use a “never needs sharpening” type of knife for this as it may cause the meat to tare. Before you start to slice the whole piece of meat, visually determine where it should be sliced so that you may cut even pieces. When slicing the steak, use long strokes instead of short strokes. If you have a curved knife, short strokes will leave marks on the steak where you slice it.
Simple salt, pepper and garlic powder are family favorites. The same ingredients of different forms may be used. Fresh-cracked, course pepper and crushed or minced garlic can take the place of pre-ground pepper and garlic powder. Since ribeye has quite a bit of fat around the outer edge, it may cause the fire to flare up and blacken the outside of the steak. To extinguish it quickly, place the cover over the grill. The steaks go very nicely with a tossed green salad and your other favorite side dishes.
