Sizzling and Sensational

Sizzling and Sensational

Grilling is the soundtrack of summer, and these spectacular recipes will be a hit.

By Ann Foster Thelen

Celebrate Iowa’s warm-weather seasons by firing up the grill and serving sizzling-good foods. Taking mealtime outside and cooking delicious foods over an open fire creates the perfect harmony for flavors and creativity to shine. These Iowa-inspired recipes, featuring delicious proteins, are sure to become part of your regular barbecuing playlist.

As you step away from the indoor stove, savor Iowa’s spectacular summer season by taking in the delightful smell and sizzling sounds of grilling creations wafting through the air. These recipes hit all the right notes for a summer afternoon barbecue or an easy, relaxing evening meal. Knowing that Iowa’s farmers had a hand in creating these irresistible foods will have you dancing and singing along to a fantastic melody of chart-topping new dishes.

Photo and recipe credit: Iowa Beef Industry Council

Spicy Cheeseburger Sliders

• 1 pound ground beef (96% lean)

• 9 small whole wheat hamburger buns, split and divided

• 1 garlic clove, minced

• ½ teaspoon ground chipotle or regular chili powder

• 2 slices pepper jack cheese, cut in quarters

Optional

• Barbecue sauce

• Lettuce

• Tomato slices

• Pickles

Tear one hamburger bun into pieces. Place in a food processor or blender container. Cover and pulse on and off to form fine crumbs.

Combine breadcrumbs, ground beef, garlic and chili powder in a medium bowl, mixing lightly but thoroughly. Lightly shape into eight ½-inch-thick mini patties.

Place patties on the grill over medium, ash-covered coals. Grill, covered, 8-9 minutes (over medium heat on a preheated gas grill, 9-10 minutes) until an instant-read thermometer inserted horizontally into the center registers 160 degrees F, turning occasionally. Evenly top with cheese during the last minute of grilling.

Place burgers on bottoms of remaining eight buns. Serve with desired toppings.

The Magic of Marinades

Marinades are used to add flavor or tenderize. While the two different types of marinades may contain similar ingredients, the key is the length of marinating time. To add flavor, marinating for 15 minutes to 2 hours is adequate. To tenderize cuts, marinate for 6-24 hours.

Always marinate in the refrigerator , never at room temperature.

Marinate in a foodsafe plastic bag or a non-reactive container, such as glass or plastic. Turn or stir the meat occasionally to allow even exposure to the marinade.

Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.

Reserve a portion before adding it to the protein , if a marinade is to be used for basting or as a sauce.

Photo and recipe credit: Iowa Pork Producers Association

Grilled Pork Chop Street Tacos

• 4 boneless ribeye pork chops

• 1 tablespoon chili powder

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• ½ teaspoon onion powder

• 16 corn tortillas

• Pico de gallo

• Fresh cilantro

• Cojita cheese

• Avocado salsa or avocado cream sauce

In a small mixing bowl, combine chili powder, salt, garlic powder, smoked paprika, cumin and onion powder to make the rub. Liberally sprinkle the rub on both sides of pork chops.

Prepare a medium-hot grill. Grill chops over direct heat, turning once, to medium-rare doneness, 5-6 minutes per side, or until the internal temperature reaches 145 degrees F. Remove from the grill and let rest for 3 minutes. Use the hot grill to heat the tortillas, if desired.

Thinly slice the pork chops. Place the pork slices in tortillas and top with pico de gallo, fresh cilantro, cojita cheese and avocado salsa.

Tip: Do not use sharp utensils that may pierce the pork when flipping, as piercing allows flavor-filled juices to escape. Use spatulas or tongs for turning.

Photo and recipe credit: Iowa Beef Industry Council

Cowboy Marinated Skirt Steak with Corn Salad

• 1½ pounds beef skirt steak, cut into 4- to 6-inch pieces

• 1 cup cherry tomatoes, cut in half

• 1 can corn (15 ounces), rinsed and drained

• ¼ cup red onion, diced

• 2 tablespoons fresh basil, chopped

• 2 teaspoons granulated garlic

• ⅓ cup Italian dressing

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

Marinade

• 2 tablespoons vegetable oil

• 2 tablespoons fresh lime juice

• 3 tablespoons water

• 2 teaspoons garlic, minced

• 2 teaspoons sweet paprika

• 1½ teaspoons dried thyme leaves

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

Combine marinade ingredients in a small bowl. Place beef skirt steak pieces and marinade in a foodsafe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve.

Remove steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill, covered, 7-12 minutes (over medium heat on preheated gas grill, 8-12 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Carve steak diagonally across the grain into thin slices; season with salt, as desired.

Note: Whole grilled corn on the cob can be used in place of canned corn. Place four corn cobs on grid over medium, ash-covered coals. Grill, 10-14 minutes (over medium heat on preheated gas grill, 8-10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and let cool.

Tip: There are two types of marinades – one will tenderize the meat and the other is primarily for flavor – so use the type best suited for your meat cut.

Photo and recipe credit: Iowa Pork Producers Association

Korean BBQ Ribs

• 3-4 pounds pork ribs

• ⅓ cup brown sugar

• ¼ cup honey

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons gochujang (Korean red chili paste)

• 1 teaspoon garlic, minced

• 1 teaspoon ginger paste

• ½ teaspoon red pepper flakes

Optional

• White rice

• Green onions, sliced

Remove membrane from ribs and season both sides of ribs with salt and pepper.

Place ribs on the grill over indirect heat (keep the grill around 250 degrees F). Let ribs cook for 1 hour (with the meaty side of ribs touching the grill grates).

Make a glaze by combining brown sugar, honey, soy sauce, vinegar, gochujang, garlic, ginger and red pepper flakes. Flip ribs and brush with glaze. Continue cooking ribs for at least 1 hour more, or until tender, brushing with glaze several times. Remove from the grill and let rest for 3-5 minutes.

Cut ribs between the bones and serve as is or over white rice, sprinkled with sliced green onions.

Photo and recipe credit: Iowa Beef Industry Council

Smoked Tri-Tip with Grilled Corn Elote

• 1 beef tri-tip roast (3-4½ pound)

Spice Paste

• 1½ teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 2 teaspoons granulated garlic

• 2 teaspoons ancho chile powder

• 1 teaspoon paprika

Grilled Corn Elote

• ¾ cup mayonnaise

• 2 teaspoons fresh lime juice

• 1 teaspoon kosher salt

• 1 teaspoon ancho chile powder

• 3 ears fresh corn, husked

• 1 tablespoon fresh cilantro

• ½ cup cotija cheese

Combine oil, salt, pepper, garlic, chile powder and paprika in small bowl to form a paste. Spread evenly onto all surfaces of beef tri-tip roast.

Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225 degrees F.

Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Place roast in smoker, according to manufacturer’s instructions. Set timer for 2 hours depending on desired smoke flavor. Smoke roast 2-3 hours for medium doneness. Carefully remove roast from smoker when meat thermometer registers 135 degrees F. Let rest for at least 10 minutes. The temperature will continue to rise to 145 degrees F for medium rare, 160 degrees F for medium.

Carve roast across the grain into ½-inch-thick slices. Serve alongside grilled corn elote.

Grilled Corn Elote

Place corn on grid over medium, ash-covered coals. Grill, 10-14 minutes (over medium heat on preheated gas grill, 8-10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and set aside.

In a medium-sized bowl, combine mayo, lime juice, seasoning, corn, cilantro and cheese; let chill covered, for at least 30 minutes or overnight.

Tip: When cutting tri-tip, watch for the grain change while you cut. The grain changes direction toward the thicker part of the roast. For the best eating experience, cut in the opposite direction of the grain.