Using Multiple Grills for Grate Dinner Parties

We’ve been doing a lot of entertaining lately being in a new house and with the onset of summer. We’ve been grilling big cuts of meat on multiple grills.  Using more than one grill to cook large cuts of meat such as prime rib (standing rib roast) and beef tenderloin really makes the job easier and in my opinion even more fun!

The average griller owns 3.2 grills!

Firing up multiple grills for entertaining also makes it easier to bring a lot of family style sides to the table too. Stuffed onions, sweet potatoes, and corn have been our staples along with large salads and other sides brought by our dinner guests.

1. Prime Rib

    

• • We like our Prime Rib a bit on the rare side!

    Cut away the bones (and grill separately as beef ribs) trim and tie the roast into best round shape for even cooking.

  • Consult Meathead for a nice crust building recipe and allow to rest at room temp for up to an hour before grilling.
  • SEAR over high heat for 5-10 minutes, moving and rolling it every 2 minutes.
  • Move to 2^nd grill that is pegged at 300-350F to slowly bring the roast up to temp.
  • Use an internal thermometer and pull 5 degrees less than desired temp and allow to rest 5 minutes.
  • Slice thick- serve immediately.

2. Beef Tenderloin- a VIP dinner party.

• • Blue cheese stuffed onions 1 or 1/2 per person

    I prefer the pre-trimmed ones. Fold the thin end under and tie to create uniform round thickness.

  • Apply a thin coat of olive oil, salt and pepper liberally allowing to rest outside the fridge for 30 minutes before grilling.
  • SEAR over high heat – preferably a hot Weber Kettle open lid. Sear for 5 minutes rolling every minute to brown and sear.
  • Move to 2^nd gas grill or smoker set at 350F and grill for 15-25 more minutes to desired internal.
  • A bearnaise sauce is suggested to pop the flavor on the beef.

3. Rack of Pork- Double seared with a twist!

   Easy dinner party for 4 couples

    

• • Trim and season with Cavender’s Greek Seasoning and allow to rest at room temp for 1 hour prior to grilling.
  • Sear on a hot grill. Lay rack meat side to the GrillGrates on a diagonal In two minutes lift and turn rack to the other diagonal for pretty sear marks and allowing time for the meat side to crust and brown. Turn and sear bone side down for 2-3 minutes.
  • Move to smoker or gas grill set at 300F and grill for 30 minutes to desired internal is close to 145-150F. (we still don’t like our pork pink despite FDA lowering internal safe temp)
  • SEAR AGAIN. Remove the rack to a cutting board and cut into think chops one bone per chop. Take to hot grill and sear for 2 – 3 minutes a side. This adds another layer of searing and allows you to perfectly dial in doneness.

4. London Broil (link to recipe)

• • Marinate as much as 24 hours. My Father’s London Broil recipe used Catalina and the sugar really breaks down the meat. 50 years later its still a great dish.
  • Grill fairly hot 15-20 minutes.  For thicker cuts a hot sear followed by longer roast is advisable.
  • Rest for just 5 minutes
  • Slice fairly thin across the grain.

5. Flank Steak(s)

• • Nice selection of rare to medium to appeal to all tastes

    Dry rub ( we often use Cavender’s Greek Seasoning) or marinate and allow to rest at room temperature for 15-30 minutes prior to grilling.

  • Grill hot and fast, timed with with the other grilled sides etc.
  • Grill 5 minutes a side or less, rest only 3 minutes and slice thin across the grain while hot and serve immediately.
  • Pair with garlic toast or texas toast for a gourmet open face steak sandwich.  Grill an extra one for left-overs!