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Tuesday, March 7, 2017

Herb Grilled Lamb Chops and Tasmanian Rib Eye Steak


Serves 10 to 12

1 Separately rinse off 10lbs of regular lamb chop and rib eye with cold water, after rinsing - place meat on tempered glass rack or plates, wipe meat dry with paper towels.

2 Marinade one side rib eyes with Goya Salsita Hot Sauce (Salsa Picante), Tangy Arbol Chiles. Season both sides of rib eyes with a generous amount of Mrs. Dash Garlic & Herb Seasoning Blend (No MSG)

3 Marinade both sides of center cut lamb chops with Kikkoman Teriyaki Sauce. Season both sides of chops with Goya pimento and Mrs. Dash Table Blend.

4 Refrigerate meats overnight so that marinade may season meat to perfection.

5 Prepare grill for cooking, after coals are ash hot add meat to rack, during the cooking process continue to use remaining marinade to give meat its ultimate season and tenderness.

Cooking time for medium thick rib eyes will depend on how each family member’s desired temperature is requested.

Center Cut Lamb Chops should be grilled 15 to 20 minutes each side.

Photo Credit: Alfonso Coley

Garlic and Lemon Pepper Grilled Pork Spareribs

Serves 6 to 8


 1 Soak pork spareribs in iodized salt, white vinegar and Spice World Chopped Garlic, refrigerate meat overnight.

2 After 24 hours discard kosher water, do not rinse off spareribs – due to the seasoning and garlic will give the meat a wonderful season and taste.

3 Slice in half 1 lemon, squeeze lemon juice on both sides of rib meat

4 Season both sides of spareribs with Mrs. Dash Garlic & Herb Seasoning Blend and Mrs. Dash Table Blend

5 Lightly season both sides of pork ribs with Goya Seasoning

6 Grill spareribs for 1 hour and 50 minutes, for the optimum cooking experience, close grill to give the ribs a smoke and tender taste. Make sure to open the top vent a few degrees to release some heat – this will ensure the herbs to penetrate the meat down to the bone. Oh.., everyone should know that the sauce is optional.

One of the most important reasons to soak the pork spareribs in iodized salt, the garlic and vinegar removes impurities and old blood from the meat. During the over night soak, the pork meat is purged from any bacteria that may cause intestinal harm. The same can be done for chicken; it is of the utmost importance to presoak these meats to give them an ultimate kosher taste.

 Photo Credit: Alfonso Coley