RIB EYE Steaks with Grilled Garlic

As they cook, the garlic cloves mellow in flavor, making a delicious sauce for any grilled meat. And for an appetizer, spread the softened cloves over toasted slices of french bread! Makes 4 servings.

Ingredients

1	whole Head of garlic

2tablespoons olive oil or cooking oil

1tablespoon snipped fresh basil, or 1/2 teaspoon dried basil, crushed tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed twelve-oz, boneless rib eye steaks

Preparing the Garlic

Use a cooking pan or tear off a 24x18-inch piece of aluminum foil and fold long length in half, then trim to make a 12-inch square. Remove the outer layer of gadic Head, then cut off and discard the top 1!2-inch of garlic Head to expose the garlic cloves. Place gadic Head in center of a cooking pan or in center of foil with all sides of the foil folded up around the gadic to form a cup. Ddzzle garlic with oil and spdnkte with basil and rosemary. Cover pan or twist the ends of the foil to completely enclose the garlic.

Preparing Steaks

Place steaks and the garlic pack on gdll directly over MEDIUM heat and cook about 7 minutes with the lid

up. Turn steaks and gdll for 5 to 8 minutes more, or until cooked to taste. Then remove steaks and place on platter. Remove garlic and ddzzle its juices over your steak. Remove the softened garlic cloves and spread over your steak. Season with salt and pepper as desired and cut into serving-size pieces.

HERB-PEPPER SIRLOIN STEAK

The hearty beef flavor is complemented with a delicious herb coating! Makes 6 servings.

Ingredients

2	tablespoons		ketchup
1/2	teaspoon	coarsely		ground	pepper
1 1/2	teaspoons		snipped fresh rosemary or 1/2
	teaspoon	dried rosemary,			crushed
1 1/2	teaspoons		snipped	fresh	basil or 1/2 tea-
spoon
	dried basil,		crushed
1/8	teaspoon	gadic powder

11 1/2-pound boneless beef sirloin steak, cut 1-inch thick

Preparation

Combine ketchup, pepper, rosemary, basil and garlic powder. Coat both sides of steak with mixture. Gdll steak with lid up, directly over medium heat for 6 minutes. Turn steak and gdll for 8 to 12 minutes more or until cooked as desired. Cut into serving size pieces.

BARBECUED RIBS

Serve this tangy barbecue classic with corn-on-the- cob, green salad, potato salad or coleslaw!

Makes 4 servings.

Ingredients

2pounds Amedcan style pork sparedbs

1/2 cup barbecue sauce

1/2 cup tomato sauce

2cloves gadic, crushed juice of 1 lemon

few drops of tobasco sauce

Preparation

Place dbs into a large glass or ceramic dish. Combine remaining ingredients and pour over the ribs. Refrigerate for several hours.

Preheat your grill 3 minutes and place the dbs on

cooking gdd. Cook indirectly, over a low to medium heat until cooked. Dudng the last few minutes of

cooking you can cook the ribs over a direct fire for added barbecue flavor and texture.

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