Memorial Day Weekend holds a special place in BBQ lore. Nothing shows your appreciation for our fallen heroes more then charring some meat over an open flame! In honor of this great American holiday I wanted to keep it traditional and simple. The classic steak & potato’s done up right.

The Main Event:

• 3 – 2lb cuts of top sirloin
• 8 potato’s (Idaho of course…unless you da ho!)
• 8 ears of corn

Peach Cobbler Afterglow:

• 2.5 cans of sliced peaches w/heavy syrup (28oz-30oz cans)
• 1 cup self rising flour
• 1 cup milk
• 1 stick butter
• 1 cup sugar
• 1 tsp vanilla extract

Preparation:

The first step for the grillmaster should always be his heat, for this session (and anytime meat hits my grill) I will be using lump charcoal. You can’t beat the heat, burntime and cost of some real lump charcoal. I like to see branches and small animals mixed in the bag, that’s how you know it’s old country BBQ like our forefathers intended. Throw in a little Mike’s for yourself!

This stack will burn at about 350-400º for about an hour and a half then get down to about 300-350º. I’ll add a refresher of about half the original amount just before I get the meat on so I can have greater control over my cook time. Remember lump charcoal burns HOT so be cautious when placing your items directly over the coals, you may want to lower the coals to the lowest height your rack supports or utilize your firebox. You will want to double up the amount of coals used when cooking indirect via the firebox.

The Sides

Our baked potato’s will need a good 45min+ out on the coals so we’ll go ahead and prep them first. (To shorten your cook time you may place the potato’s in the microwave first for about 10min, be sure to puncture the skin first! This will pre-soften your potato’s leaving the grill time to impart mostly just flavor to the spuds.)

Baked Potato Wrap:

• Potato
• Aluminum Foil
• Butter
• Salt
• Pepper
• Garlic Powder
• Onion Powder

Set out your ingredients listed above. Grab your aluminum foil and roll out enough foil to wrap your potato with an overlap on the tops and sides.

Place your potato in the center of the foil, placing a spoon full of butter on the top of the potato (this will help keep your potato from drying out and give a nice crisp your skins). Next season to taste with the Salt, Pepper, Garlic Powder and Onion Powder.

With your seasoning out of the way you may now wrap your spud in the foil. Start by folding the long sides up and over your potato (much like a peppermint candy), finish off by fold the edges up and over the center of the potato.

With all of your potato’s prepped and wrapped we are ready for the grill. I like to place my potato’s right over the coals, even as they are ashing over so I can get a good heat under the butter to help crisp up the skins. Your butter will burn if left unchecked so you will want to rotate often to keep the heat even. After about 15min of rotating on direct heat you can move these off to your indirect side of the grill for the remainder of the time. Giving the potato’s at least 45min grill-time ensures your baked potato’s will be piping hot and ready for the fork. Serve with butter and cheese for best results.

Off The Cob:

Corn is corn. Peel, boil and serve with butter. I go with about 30min boil or until the corn is soft but not to mushy.

The Meat:

With our potato’s on it’s time to get down to business. I like to keep my steaks simple as not to mess with the natural flavor already so graciously bestowed upon the cut by our Creator so we’ll make a rub that is meant to compliment not overpower.

Steak Rub (per 2lb of meat):

• 2tsp Onion Powder
• 1tbsp Garlic Powder
• 1tbsp Salt
• 1tbsp Pepper
• 1tbsp Chili Powder (optional)

Grab your ingredients and a bowl, combine your mixture and give a little mix-up. Next rub your spices on both sides of your meat. The above recipe covers about 2lb cuts nicely. However your may increase the rub amount dependent upon your taste preferences.

While you let the rub set you’ll want to check on your coals and transfer your potato’s to the indirect side of your grill. I like to do traditional thin cuts like Top Sirloin at about 350º.

Just before laying your steaks on the grate make sure your grate is nice and ready to give a good hot sear to your steak.

Sear for about 5min on each side then lower your coals to prevent burning. Close your lid and try to flip your steaks often as lump charcoal can burn your meat quite quickly.

This is where the “master” comes into grillmaster. Based on your heat and coal positions your cook time will vary. Check your meat often, when pushing on the meat you should feel the same resistance as the meaty part of your thumb. Of course a 165º on the inside is your goal.

The Sweet Stuff:

• 2.5 cans of sliced peaches w/heavy syrup (28oz-30oz cans)
• 1 cup self rising flour
• 1 cup milk
• 1 stick butter
• 1 cup sugar
• 1 tsp vanilla extract

This one is pretty easy. Your first step will be to make your “dough”. Add your milk and vanilla to your mixing bowl, gently mix while slowly adding your flour. Next add in your stick of butter to the mix and continue mixing until well mixed.

Preheat the oven to 375º and in an oven safe bowl (not to shallow and not to deep) pour your “dough” in and bake for 10-15min or until dough has risen.

While waiting for your dough to rise, heat your 2.5 cans of peaches w/ heavy syrup and 1 cup of sugar on the stovetop. When dough has risen remove from oven and pour peach mix into center of dough bowl, do not stir.

Cook the completed dish for another 35min at 375º or until brown. Your dough should overtake your peaches and form a top layer of dough. Cool and serve a scoop with some Vanilla ice-cream.

Foods Ready!

Battle Armor:

Type of Technique:	Low and Slow, Pit Barbecue
Type of Grill Used:	Charcoal
Type of Charcoal:	Sonora Charcoal
Type of Steak(s):	Top Sirloin
Side Dishes:	baked potato, Corn on the Cob, Peach Cobbler