Steak with Green Peppercorns 1 teaspoon each butter and oil  1/3 cup each dry white wine and whipping cream 1/4 cup brandy 1 tablespoon Dijon-style mustard 1/2 cup minced green or red onions 1 tablespoon chopped fresh or 1/2 teaspoon dried tarragon 2 to 3 tablespoons green peppercorns, rinsed 1 top round, sirloin, or flank steak (1 1/2 lbs) This one usually confuses the guest when you break out a frying pan to cook a steak on the grill. Use a heavy duty cast iron frying pan and allow it to get good and hot. Place the steak in the hot pan. This does a great job of searing in all the juices. Sear on both sides (about 2 to 4 minutes per side for rare meat). Add butter and oil after you flip to the second side. Add brandy to pan, heat and ignite, shaking until flames die. Remove meat to carving board or other part of grill if you wish to cook it longer. Add remaining ingredients to pan plus salt and pepper to taste. Reduce sauce until shiny bubbles form. While sauce cooks, slice meat diagonally (across the grain for flank steak). To serve, top steak with sauce.

 

Weber Smoked Prime Rib 1 tablespoon chopped garlic 1.5 tablespoons kosher salt 2 tablespoons chopped fresh basil 1 tablespoon freshly ground pepper 2 tablespoons chopped fresh rosemary 1 3-bone beef standing rib roast 2 tablespoons chopped fresh oregano Hickory chunks (for charcoal grills) or chips (for gas grills) soaked in water for 30 minutes 2 tablespoons chopped fresh parsley Cheesecloth 4 tablespoons olive oil In a small bowl, combine the garlic, herbs, oil, salt and pepper to make a paste. Rub the roast with the herb mixture, pressing it into the meat and coating the surface evenly. Wrap the roast with a single layer of cheesecloth. Prepare the grill for smoke cooking. For charcoal grills, shake the excess water from the hickory chunks, then place them directly onto the coals, For gas grills, follow the grills' instructions for using wood chips. Grill the roast over Indirect Medium heat until a meat thermometer inserted into the center of the roast (but not touching bone) registers 140 degrees Fahrenheit (60 degrees centigrade) for medium rare. Remove the roast from the grill, loosely cover it with aluminum foil, and allow it to rest for 15 to 20 minutes before carving, during which time the internal temperature will rise 5 to 10 degrees. Makes 6 servings.