Island Grillstone Testimonial – Take One
Here is Beverly's first review of the Island grillstone. She just recently received hers and wanted to share her results with all of us. Beverly is the host of www.ALifetimeofRecipes.com and has become a frequent guest poster here on Cooking-Outdoors.com
Finally had the chance to try out my new Grillstone, and it is truly a great addition to the back yard grill. No flare-ups, the food cooked evenly, and still had that wonderful grilled flavor and texture.
For my first effort, I made grilled asparagus and Whiskey Mojo Steak. Both are challenges on a traditional grill: the asparagus slips through the grate, and the marinade on the Mojo steak is apt to flare up. None of those problems with the Island Grillstone, just great flavor. Cooking time was the same as usual, 5 minutes total for the asparagus and 10 for the steak (we like it rare.) I also pre-cooked two huge russet potatoes in the microwave and used the Grillstone to get that nice crunchy skin.
For the asparagus: rinse and trim the woody ends from one bunch asparagus. Place in a pie plate or shallow bowl, sprinkle with ½-tablespoon olive oil and a little sea salt. Grill 2-3 minutes, then turn over and grill 2 minutes more.
Whisky-Mojo marinade does a great job of tenderizing meat; I used a London Broil and it was tender and juicy. For best results, make the marinade the day before and let the meat soak overnight. It may also be used with poultry, but do not marinade for more than 2 hours.
Combine all ingredients except meat in a zippered plastic bag. Mix well. Add meat. Marinade in refrigerator at least two hours. Overnight is better, and will tenderize the meat.
We also used the Island Grillstone to cook bison burgers. Again, we had great results. Bison is extremely lean, so the burgers don’t hold together well. With the Grillstone, there were no worries about a piece of burger falling into the bottom of the grill. We had plenty of room to grill onion slices at the same time as the burgers. Sorry, no pictures… we were too hungry. But it did taste great!
Beverly Wilson Noble
www.ALifetimeofRecipes.com
760-415-9924
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- 2 Tbsp. grapeseed oil
- 2 cloves garlic, minced
- ¼ cup whiskey
- ¼ cup orange juice (1 orange)
- ¼ cup lime juice (2 limes)
- ½ tsp. cumin
- ¼ cup soy sauce
- 2 lbs. flank steak or London Broil
- Combine all ingredients except meat in a zippered plastic bag. Mix well. Add meat. Marinade in refrigerator at least two hours. Overnight is better, and will tenderize the meat.
