Friday, May 20, 2011

How to: Have a great backyard party

It’s grillin’ and chillin’ time; so fire up those grills for some great backyard barbeques. With Memorial Day~and the unofficial start of the summer~right around the corner, cleaning up the grill should be on everyone’s “to-do” list.

If the spring grill maintenance cannot revive the ol’ BBQ grill, and a brand new grill is in your future, don’t look any farther than Vintage Tub & Bath.

Picture yourself with your friends and family kicking back on the comfortable patio furniture, chillin’ with a refreshing glass of lemonade, iced tea, or whatever your pleasure. Imagine the frosty drinks staying glacially cool nestled in an OCI stainless steel bar cooler.

Meanwhile, the luscious, hickory-smoked aroma of steaks, chops or savory, marinated chicken sizzling on the grill is like an invisible haze that lightly laces the backyard. Then your ears start ringing when you hear the kids begging you for a hot dog, and reality sets in, snapping you into the realization of the party that’s going on in your backyard.

You provide the friends and the fun. Vintage Tub provides the comfort touches and necessary instruments to create a backyard party to go down in history!

Just for fun, here is one of the featured recipes from Professional expert Chef Glenn Lyman, Celebrity Chef serving professional athletes and the personal chef for NBA’s LeBron James and Team USA.

Grilled Ribeye with Caramelized Onions and Gorgonzola Steak Butter (

This King-cut steak is dressed to impress. Serve this “Family-style,” sliced thin, with a big loaf of crusty French bread and a hearty red wine.

Serves 6

  • 1-24 oz. boneless Delmonico rib eye steak
  • 1 tablespoon kosher salt, approx.
  • 2 teaspoons cracked black pepper, approx.
  • 2 tablespoons olive oil
  • 2 large Vidalia onions, sliced 1/2 inch
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch cracked black pepper
  • 1 teaspoon GCooks Creole Soul seasoning
  • 1/4 pound butter, softened
  • 1/4 pound gorgonzola, crumbled
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon cracked black pepper
  • 2 teaspoon fresh parsley, chopped

For Steak:
Gently blot steak dry with paper towels. Generously season with salt and pepper and drizzle all over with olive oil. Let rest at room temperature for 10-15 minutes. Preheat grill or oven-proof grill pan to medium-high heat.

Sear steaks on one side, in hot grill pan or over direct heat on the grill, undisturbed for 4-6 minutes to create nice grill marks.

Flip steak and transfer to preheated oven (or to indirect heat on the grill) for 12-15 minutes, or until internal temperature reaches 135° for medium rare. Check with instant-read thermometer. PLEASE DO NOT CUT OPEN STEAK! You will lose valuable juices.

Let steak rest, covered loosely with foil, for 10 minutes. This will allow juices to redistribute throughout the meat. Temperature will rise 5-10 degrees upon standing.
Meanwhile, preheat large skillet over medium heat. Add oil. Add onions, salt, pepper and GCooks Creole Soul seasoning. Reduce heat to medium-low and cook for about 20 minutes, until soft and turning golden brown. Turn up heat to medium-high for about 1-2 minutes to evaporate liquid. Set aside and keep warm.

For Butter:
Mix butter thoroughly with a wooden spoon until smooth. Gently stir in cheese, Worcestershire, pepper and parsley. Blend well, leaving cheese a little chunky.
Slice steak in 1/2" slices. Serve on a warm platter (family style) topped with caramelized onions and big dollops of Gorgonzola Steak Butter.

Now it’s time to continue your fiesta….or maybe take a siesta!

By: Sue Gannis