My father passed away in 1980 from colon cancer. Over the year’s father’s day for me was awkward at best. In 1987 my mother met a wonderful man who in his own way took on the responsibilities as husband and father to my mother and I. He taught me many of the old school values of being a man, and a gentleman. One of the things he made sure I learned for my own independence was to cook. He was supportive of my experiments and never complained no matter how bad some of my meals (concoctions) were. Over time I learned to become somewhat of a master of sauces and marinades that were quite enjoyable and here is one of his favorites that I would use for Father’s Day as a marinade or baste for steaks and chicken. This is for you Dad, and to those who hold the spirit of Fatherhood true everywhere.
Simple Baste or Marinade.
• Start with 2 cups of a regular barbeque sauce.
• Add ¾ to 1 cup of honey. (this is dependent on individual taste)
• Add yellow mustard to taste. (About 3 tablespoons is what I use.)
• Add 3 tablespoons of soy sauce.
• Throw in some Lemon Pepper and your favorite no salt seasoning.
• Use a touch of garlic salt and onion pepper to taste.
• Add 1 teaspoon of Tabasco sauce or chili pepper for some kick. ( I prefer chili pepper for a unique flavor)
• Begin with your favorite cut of steak.
• Stab meat repeatedly with a fork on both sides. (This is both to tenderize and allows the baste to effectively permeate the meat. Can be good for stress relief as well.)
• With a brush, baste the meat liberally with the marinade about 30 minutes prior to cooking for absorption.
• Prep your grill to high heat. I prefer real charcoal for grilling with some mesquite chips.
• After 30 minutes and once the grill is prepared place steaks in the center of the grill and add another coat of the baste. Cook for approximately 7 minutes per side and baste as you turn the steaks. (More time for well done, less for rare.)
• Tip 1: is to turn the steaks infrequently, the more you turn the steaks the tougher they can become.
• Tip 2: Make sure your grill is hot in order to properly seal in the juices of the steak.
• Remove steaks and enjoy with potatoes (baked or slice fried was our favorite) and a tossed salad.
This has been a family favorite of ours for many years and I hope you enjoy this as well. For the grilling experts out their feel free to modify as you like.