What's Up - Your guide to what's happening in Fayetteville, AR this week!
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june 6-12, 2021 What's up! 47 Just grillin' try theserecipes Discover something new for the BBQ Grilled Volcano Pork Ingredients • 1 (2 1/2 pound) boneless pork loin roast, trimmed For the Marinade: • ¼ cup thinly sliced lemongrass • 1 (2 inch) piece fresh ginger, peeled and thinly sliced • 3 medium fresno Peppers • 1 Pepper, serrano, raw • 1 large shallot, sliced • 3 cloves garlic, peeled • 1 teaspoon ground turmeric • 1 teaspoon freshly ground black pepper • 1 teaspoon ground cumin • 1 pinch cayenne pepper • 3 tablespoons brown sugar • 2 medium limes, juiced • 1 tablespoon soy sauce • 3 tablespoons fish sauce • 2 tablespoons vegetable oil Directions 1. Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag. 2. Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth. 3. Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do. 4. Transfer to the refrigerator and marinate overnight, or up to 24 hours. 5. Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade. 6. Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F, 3 to 4 minutes per side. Courtesy allrecipes.com Grilled Chili Steak with Garlic-Lime Butter Ingredients For the Rub: • 2 teaspoons chili powder • ½ teaspoon ground cumin • ½ teaspoon ground chipotle powder • 1 teaspoon freshly ground black pepper • 3 pinches cayenne pepper For the Steaks: • 2 (10 ounce) New York strip steaks • 1 ½ teaspoons kosher salt For the Garlic-Lime Butter: • 1 clove garlic, sliced • 1 pinch salt • 2 tablespoons salted butter, softened • 1 medium lime, zested • 1 teaspoon vegetable oil • grated lime zest for garnish Directions 1. Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl. 2. Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt. 3. Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours. 4. Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside. 5. Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides. 6. Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F for medium-rare. 7. Remove from the grill and top with garlic-lime butter. Ginger Grilled Chicken Satay Ingredients • 1 pound chicken tenders • ½ cup soy sauce • ½ cup brown sugar • 2 tablespoons freshly grated ginger • 2 teaspoons fish sauce • 1 lime, juiced • 16 thin metal skewers • 1 tablespoon cornstarch • 1 scallion, chopped Directions 1. Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize. 2. Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours. 3. Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers. 4. Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping. 5. Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.