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Published May 20, 2009, 12:00 AM

GRILLING: New cookbooks offer sizzling how-tos

Sniff the air. Smell those sizzling ribs or burgers?

By: Susan M. Selasky, Detroit Free Press

Sniff the air. Smell those sizzling ribs or burgers?

Although many people grill year-round, Memorial Day signals the start of grilling season. It is the second-most popular holiday, behind July 4, for Americans to fire up the grill, according to the Hearth, Patio & Barbecue Association.

Three out of four households own a grill or a smoker.

Here are a couple of recipes that any griller would like to try.

Bloodshot Mop

1 bottle or can (12 ounces) beer

1 cup Spicy Hot V8 Juice

1 tablespoon Worcestershire sauce

2 tablespoons prepared horseradish

1 teaspoon finely ground black pepper

¼ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon Tabasco sauce

Pour the beer into a medium nonreactive bowl; whisk to remove the carbonation. Add all the remaining ingredients and mix well.

Pour mixture into a plastic squeeze bottle or a jar until ready to use. The mop will keep in the refrigerator as long as 1 day, tightly covered. Shake before using.

Yield: 2½ cups.

Approximate nutritional analysis per 1 tablespoon: 14 calories, no fat, 3 grams carbohydrates, no protein, 213 milligrams sodium, no cholesterol, no fiber.

Note: This mop is good for slathering on whole brisket, steaks, ribs, beef, pork or chicken.

Rib-eye Steaks with Espresso-Chile Rub

RUB:

2 teaspoons cumin seed, toasted

2 tablespoons dark-roast coffee or espresso beans

1 tablespoon ground ancho chile pepper

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 rib-eye steaks, each about 8 ounces and 1-inch thick

Extra-virgin olive oil

In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.

Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat.

Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

Yield: Serves 4.

Approximate nutritional analysis per serving: 464 calories, 30 grams fat (13 grams saturated), 1 gram carbohydrates, 45 grams protein, 208 milligrams sodium, 113 milligrams cholesterol, 19 milligrams calcium, 1 gram fiber.

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