Dinner, Recipes

Grill Seasoning & Grill Baste

May 2, 2014

These recipes are preparing you for what’s to come. 

Friends, I am telling you right now… you do not want to miss this. 

This first recipe is the first step to Carrabba’s famous and oh so delicious Filet Bryan. 
Carrabba's Grill Seasoning
This seasoning is so good you'll want to put it on everything you've ever grilled!
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Ingredients
  1. 1/4 cup kosher salt
  2. 2 tablespoons freshly ground black pepper
  3. 1 1/2 teaspoons granulated garlic
  4. 1 1/2 teaspoons granulated onion
  5. 1 1/2 teaspoons oregano
  6. 1/4 teaspoon red pepper flakes
Instructions
  1. In a small bowl, stir together salt, pepper, garlic, onion, oregano and red pepper flakes. Store in an airtight jar for up to 6 months.
My Mom Taught Me To Play With my food http://playzwithfood.com/

I pretty much plan on putting this on everything that ever touches my grill for the rest of my life.

It. Is. So. Good. 

Our next preparatory recipe is a grill baste that pairs very nicely with this seasoning… and once again, I plan on putting it on everything that ever touches my grill for the rest of my life.

Carrabba's Italian Gril's Grill Baste recipe - I want to put this one everything that ever touches my grill for the rest of my life!
Carrabba's Grill Baste
This tangy baste pairs perfectly with chicken, steak, fish, anything!
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 small yellow onion, finely chopped
  3. 4 garlic cloves, chopped
  4. 1 tablespoon all-purpose flour
  5. 1 tablespoon Dijon mustard
  6. 1 1/2 tablespoons granulated sugar
  7. 1/2 cup extra-virgin olive oil
  8. 1/4 cup red wine vinegar
  9. 2 tablespoons fresh lemon juice
  10. 2 tablespoons finely chopped fresh flat-leafed parsley
Instructions
  1. In a medium saucepan, melt the butter over medium heat. Add the onions and garlic and cook until softened. Add the flour while whisking continually and cook for 1 minute. Add the mustard, sugar, olive oil, vinegar and lemon juice and whisk to combine.
  2. Bring to a boil, and then reduce the heat to medium low. Add the parsley and whisk continually until slightly thickened. Store in an airtight jar in the refrigerator for up to 1 week. The baste will separate so make sure to whisk it well before use.
My Mom Taught Me To Play With my food http://playzwithfood.com/
Carrabba's Italian Gril's Grill Baste recipe - I want to put this one everything that ever touches my grill for the rest of my life!

Here’s a bonus picture of when I burnt my hand on the edge of my cast-iron skillet.

There are a couple of things that we can take away from this shot: 
1. It’s hard to take cooking action shots of yourself… and
2. I need to paint my fingernails. 

So here’s the plan.

Make these two recipes in preparation for tomorrow and try to contain your excitement. Get some sleep, and we’ll meet back here tomorrow for the Filet Bryan recipe. Okay?!

Break!

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2 Comments

  • Reply Melinda Orr May 25, 2015 at 10:27 pm

    I used both the baste and seasoning recipes yesterday on a nice set of porterhouse steaks and topped them with blue cheese crumbles. Just delicious!! Thanks for sharing your recipes, have added to my personal favorites.

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