Cooking Outdoors! » Contests & Drawings

Grilled Open Faced Rib Eye Sandwich

Week #3 of the Island Grillstone contest has ended and we have another great recipe for the grill! This will be a first for me, grilled Pumpernickel bread, in fact I don’t ever remember eating Pumpernickel bread before. This recipe combines some great flavors and easy grilling step for any cook to master, all grilled on the Island Grillstone of course! I wasn’t sure if I was going to be able to find any Pumpernickel bread at my local stores but it was right there with all of the other breads, so no problem. My meat manager was happy to slice the Rib eyes in half for me, nice 1/4 inch cuts, makes my job easier.

This recipe is another fast grill so have everything ready “Mise en place” (pronounced [miz on plas], literally “putting in place”) so you are not running from the kitchen to grill and back again because you forgot something. Make sure you take the time to pre-heat your Island Grillstone before you start grilling, 20 minutes will be perfect.

Open Faced Ribeye Sandwich

by Richard Rollins

4 Ribeye steaks (1/4″ thick)

1 16 ounce bottle cola

1 TBS Olive Oil

1 Sweet Vidalia onion (sliced)

4 slices Provolone cheese

4 thick slices Pumpernickel bread

Butter

Salt

Pepper

Marinate steaks in Ziploc bag with cola and Olive Oil. Refrigerated for 6+ hours.

Set the grill up for indirect grilling with the charcoal on the sides. Fire up the charcoal and place your Island Grillstone in the center of the grill.

Once preheated, add the onions and butter. Begin cooking until they are opaque. Set aside. Remove the steaks from the marinade and place on the Island Grillstone. Discard marinade. Grill the Ribeyes until medium rare; they are thin and will cook quickly.

Once done, add onions to the top of the ribeyes. Place one slice of Provolone on each steak.

While cheese is melting, toast one side of each slice of Pumpernickel over the charcoal. Place bread on plates; toasted side up.

When the cheese has melted, remove the steaks from the Island Grillstone and place on top of the toasted bread.

Salt and Pepper to taste.

Enjoy!

Sweet Vidalia onions sliced with a pat of butter to get things going. The Island Grillstone was pre-heated for 20 minutes and these onions sizzled away. Grilling the onions only took a couple of minutes.

The Pumpernickel bread came pre-sliced making this part even easier. I sprayed one side of the bread with cooking spray to keep it from sticking to the grill.

Once the onions are grilled it’s time to add the Ribeye steaks. Grilling time is about 3 minutes before flipping.

Here you can see how nicely the steaks grill on the Island Grillstone.

Onions are piled on the Ribeye steaks, nicely caramelized, sweet and tender.

Two slices of Provolone cheese are now melted on top of the onions and Ribeye steaks. Place your steaks on the grilled Pumpernickel bread and serve.

Quite a tasty recipe Richard! The boys and I polished these off in no time!

Only one week left in the Island Grillstone contest, ending this Sunday, September 30, 2012 at 11:59pm pacific time.

Grilled Seafood on the Island Grillstone

Today’s grilling recipe is the winning entry for the Great Island Grillstone recipe contest running over on the Island Grillstone Facebook page. Our winner Tom Symington, submitted his Grilled Seafood Kabobs recipe for the first week of the Island Grillstone giveaway. As promised, I prepared the seafood recipe on my Island Grillstone, grilling pieces of shrimp, paddock, scallops and mixed vegetables, seasoned with the famous Old Bay seasoning. This recipe is as close as I could get to Tom’s winning entry and I must say, it was a delicious dinner. The Island Grillstone performed as expected, grilling the delicate seafood pieces and vegetables to perfection. No flare-ups, no lost food between the grates, tons of flavor and lots of color, all easily prepared and grilled within minutes. If you are looking for a fast, easy and delicious recipe for your grill, this could very well be a winner on your grill also!

Here is Tom’s winning entry:

I’d use it to do an old favorite in a new way. Seafood kabobs, minus the stick on the Island Grillstone.

12 lg scallops

24 lg shrimp

2 lbs of fish steaks cut into lg cubes

zucchini sliced

fresh from the vine cherry tomatoes

small onions

fresh from the garden peppers (various colors)

Usually topped with old bay seasoned butter or olive oil.

I think this recipe on the Island Grillstone would cook more evenly and allow the cook to focus less on the inevitable flare up thus providing a higher quality taste than I’ve ever pulled off before.

I did make a couple of changes. Scaled back the portions to feed 4 people, changed out cherry tomatoes for cubed Roma tomatoes and guess at the seasoning quantities. Added some rice to the meal but wished I would have included a nice green salad and fresh french bread to round things out. Overall, this recipe was a big hit here in the outdoor kitchen.

Best advice I can give for grilling the Seafood is Mise en place (pronounced [miz on plas], literally “putting in place”) is a French phrase defined by the Culinary Institute of America as “everything in place” – Wikipedia.

Prepare all of your ingredients first, then grill. This recipe grills very fast so you need to have everything at the grill and ready to go.

Vegetables and seafood were lightly tossed with extra virgin olive oil, coarse salt, fresh grated black pepper and Old Bay seasoning.

Vegetables went on the Island Grillstone first, grilling for everything only took a few minutes each. Onions and red peppers first, toss a few times, then add your zucchini.

Note: I pre-heated the Island Grillstone for 25 minutes before starting to grill. Grilling temperature was 350° F

My tomatoes were added last of all the vegetables, just throw on top to stay off the direct heat of the grillstone.

Scallops and shrimp were added next, time to see how well the Island Grillstone caramelized the scallops. Just a few minutes on the first side.

Fresh fish added to recipe just before it is time to flip the seafood. Grill time is fast here, you don’t want to over cook your seafood.

Note how caramelized the vegetables have become! Still crisp, yet developing a beautiful color while it is on the grill.

Look at the color of those scallops! Just a few minutes on the grill and flip!

I wasn’t sure what “Old Bay seasoned butter” was, so I melted 2 tbs of butter and a tsp of Old Bay seasoning in the cast iron butter pot to pour over the seafood recipe. The butter pot goes right on the Island Grillstone.

Grilled seafood, plated up with a bit of rice, Old Bay seasoned butter drizzled over the top.

Tom, this was a great seafood recipe idea and I had a fantastic time putting all of this on the grill. No doubt you’ll do the same when you receive your Island Grillstone. Send me a few pictures!

The Great Island Grillstone giveaway is going on through September 31, 2012!

Amazing Island Grillstone Giveaway

If you missed the last Island Grillstone giveaway a few months back, well here is your chance to get one of four Island Grillstones during the month of September. Yes, the Vesta Award winning Island Grillstone, the same one you have seen me use for the past year is the prize for this giveaway. I have teamed up with Island Grillstone once again to have a fun contest with a couple of extra surprises.

Just to give you a refresher of the recipes that I have done on the Island Grillstone, here are a few samples to give you some creative ideas:

English Muffin Burgers

English Muffin Burgers – video

Grilled Wahoo Steaks

Grilled Pinwheel Skirt Steaks

Shrimp Tacos – video

Grilled Tuscan Salmon

Here is how it is going to work:

1. Go to Island Grillstones Facebook page and “Like” them.

2. Post a original recipe or recipe idea that you would want to cook on an Island Grillstone on Island Grillstones Facebook page.

3. Winning entry will be selected to receive an Island Grillstone (one winner per week)

4. Winning entry will be cooked by me on the Island Grillstone and posted on www.Cooking-Outdoors.com, Facebook and Island Grillstone.com with you as the winning entrant.

5. The four winning entries will be judged and the best (1) of the four Island Grillstone recipes will be featured on the “Cooking Everything Outdoors” show

6. DVD of the episode and a Cooking-Outdoors Tee Shirt will be sent to the final winning recipe entrant.