CityView Magazine

CityViewNC.com | 33 Parkay Sauce: Squeeze approximately 1/4 of a bottle of Parkay into a sauce bowl. Micro- wave for approximately 15 seconds or till so, but not liquefied. Mix in a half-teaspoon of garlic powder or minced garlic, a teaspoon of Montreal seasoning (or steak sea- soning of choice), cumin to taste and three to four teaspoons of olive oil. Mix together in the bowl and apply before and during cooking. Grill Prep and Grilling: Using hardwood charcoal, start fire with no smell blocks or a charcoal chimney. Once coals are glowing, disperse evenly in the grill and put grid over coals. It is important to use a clean and very hot grid. Let the grid sit over the open flames for at least five to 10 minutes. is will ensure proper searing and the all important grill marks. Next, place the de- sired wood chips or blocks on the coals. (Chips will require pre-soaking in water or apple juice to avoid burning too quickly). Once the fire is at a medium roar and measuring a surface temperature of at least 500 degrees place the pre- pared strips on the grill and DON'T MOVE! Apply a coating Courie's Big Green Egg NY Strips The following recipe and grill preparation tips are straight from amateur grill master, David Courie of the Parkay sauce. Aer about a minute and a half, rotate the steaks 1/4 of the way around to create the desired "dia- mond grill marks." Aer another minute or so, flip the strips and repeat. Aer the second side has done its time, remove the steaks and close off the bottom air access of the Egg completely and leave the chimney open about 10%. Aer about five minutes, the Egg should be down to about 300 to 350 degrees. en put the strips back on for another five to seven minutes for medium rare. I always use a ermapen instant read food thermometer to confirm the desired temperature. Always remove the steaks at least five degrees cooler than the desired temperature as they will continue to cook once pulled from the grill. You can flip the strips and apply the Parkay on each flip. Once inside, loosely cover the steaks with foil and let them rest for about five minutes. Once ready, serve whole or slice in quarter inch slices on the bias. On a strip steak, this will mean laying the steak long ways le to right and cutting vertically on the steak, producing short slices of greatness! Parrot Bay Pools It's Always 5 O'Clock in a Parrot Bay Pool www.ParrotBayPoolsNC.com 910.429.0086 10% Discount on a month of cleaning! Chlorine to Salt Water Pool Conversion Specialists Inground Pools Above Ground Pools Hot Tubs Decorative Concrete Pavers Outdoor Kitchens & Fireplaces Visit our Showroom 3011 Town Center Drive, Suite 130 Fayetteville, NC 28306 910-429-0086

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