Here is your Good Day Columbia GDC Morning WACH for Monday July 1, 2013:
Lots going on for a Monday. Our friends from Para Marketing joined with some tips on websites and SEO. If that wasn??t enough, JOBS! They are also looking to fill 30 positions in the sales and IT area. HERE is a link to your next opportunity.
Things, like ribs are bigger in Texas!
Jackie Brown and Texas Roadhouse shared some Texas sized grilling secrets for a steak salad and ribs. Check these out:Texas Roadhouse Steak Medallions
1 pound Filet Mignon
2 tablespoons Vegetable Oil
Course Salt and Pepper
Start With The Right Product
At Texas Roadhouse we use only American grown product. USDA #1 inspected fresh domestic Pork Loin Back Ribs. Starting with the right product will give you a Legendary result. We will show you how to make the best ribs possible with the equipment available in an average home kitchen. Just remember that most home kitchens do not have the equipment we have in our restaurant, and the product may differ some from our fall-off-the-bone ribs.STEP ONE: Seasoning,
- In a deep baking pan, add water and some type of Liquid Smoke.
- Mix well.
- Take Ribs, use a shaker and your favorite dry seasoning (we have our seasoning for sale online at TexasRoadhouse.com) and thoroughly coat each of the Ribs.
- Place Ribs in the pan.
STEP TWO: Cooking
- Place pans in 350 F oven and bake slowly until done; about 3 hours.
- Ribs are fully cooked when the bone in the center pulls freely from the meat. At this point, remove from the oven.
STEP THREE: Grilling
- Pick your favorite BBQ sauce for re-heating and basting the Ribs.
- Pre-heat grill.
- Brush and season the grill before use.
- Place the Rack of Ribs vertically, with the underside down to the grates.
- Heat until sizzling hot.
- Turn Ribs over and baste the underside of the Ribs, and heat until sizzling hot.
- Baste the top.
- Turn the Ribs over one last time and baste with a final coat.
Serve to your guests and accept their complements graciously!!!Outdoor Grilling Tips
To prevent flame flare-ups on the grill, trim excess fat from steaks and chops, leaving only a scant 1/4-inch of fat. This is sufficient to flavor the meat and makes cleanup easier, too.
Keep a lid on it! Keeping the lid on the grill allows heat to circulate, cooking food evenly and without flare-ups. Every time you lift/open the lid, you add extra cooking time
If a flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. Then, light the grill again. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.
Always keep the bottom tray and grease catch pan of your gas grill clean and free of debris. This not only prevents dangerous grease fires, it deters visits from unwanted critters. A sprinkle of red pepper is another safe way to discourage animals.
Use the right utensils. Long-handled tools and long barbecue mitts protect you from the heat.
Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when the food is fully cooked and when it's time to take it off the grill.
When you're using a recipe, remember that cooking times in charts and recipes are approximate and based on 70F (20C) weather with little or no wind. Cooking times for meat, poultry, and fish have been tested with the foods at refrigerator temperature. Allow more cooking time on cold or windy days, or at higher altitudes, and less in extremely hot weather.
Warm your favorite bar-b-que sauce before slathering it on your ribs. Cold sauce makes for cold food.
When dry coating a piece of meat, make sure to cover it thoroughly. You want it to look like a sandy beach.
Use hardwood chunks, chips or briquettes whether using a gas or charcoal grill to give food a smoky flavor.
Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them over -- forks pierce food and flavorful juices are lost.
It's a good idea to follow recipes carefully at least the first time you try them to learn how a food should be grilled, how it should taste, etc. Then, if you want, you can customize the dish to your own unique tastes.
Let food sit before serving. A few minutes for small cuts and up to 15 minutes for larger steaks and roasts.
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