Bourbon Street Rib-Eye Steak Recipe - Sirloin Steak with Garlic Butter Grilled Garlic 1 cup water 2/3 cup bourbon whiskey 1/2 cup soy sauce 1/4 cup packed brown sugar 3 tablespoons Worcestershire sauce 2 tablespoons lemon juice 4 (6 ounce) beef rib-eye steaks
Rosemary Coals Instead of making a marinade with rosemary for grilling, place the herb right on the coals. The smoke enhances food in the same way burning wood chips does. Once the coals are uniformly gray and ashy, loosely cover them with fresh rosemary branches (be careful not to burn your hands). Almost any meat or vegetable will benefit from this savory smoking.
I will never eat hot dogs any other way. 8 hot dogs 1/4 cup ketchup 2 Tbsp Worcestershire Sauce 1 garlic clove, minced 1 tsp vegetable oil With a small, sharp knife, make cuts at an angle in 2 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Mix the ketchup with the Worcestershire sauce, oil and garlic. Pour into a large ziplock bag, add hot dogs and let marinate for 15-20 minutes.
Toss chopped peppers, potatoes, zucchini, red onion and sausage (I love chicken sausage) with olive oil, salt, pepper and garlic powder. Seal in an aluminum foil pouch and bake at 400 for 40ish minutes. You can also grill this.