Poulos said he prefers
cooking on a 450 to 500
degree grill to achieve a
nice sear on the outside
and a juicy, mediumrare center. A charcoal
grill is his weapon of
choice to enhance the
flavor of the meat.
Marinades
Merlot Marinade
4 filets of beef
1/2 cup Merlot
4 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper
Combine Merlot, Worcestershire sauce, garlic
cloves, brown sugar and black pepper. Stir and add
beef filets. Let meat marinade for at least 10 minutes
or up to 2 hours.
Manly Marinade
4 beef steaks, any cut
Salt and pepper
3 tablespoons minced garlic
1/4 cup Worcestershire sauce, divided into 4 parts
1/4 cup sherry or other cooking wine, divided in 4 parts
Place 2 to 3 teaspoons salt and pepper on both sides of each
steak. Place each steak in its own plastic resealable bag, seal, and
place in fridge for at least 2 hours. Remove steaks from fridge
and put about a teaspoon of garlic on both sides of each steak.
Pour in Worcestershire sauce and cooking wine, seal, and place
back in fridge for at least 30 minutes.
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