Bob KieblerFor almost 30 years, Morton's Steakhouse has served only the finest quality foods, featuring USDA prime-aged beef, fresh fish and seafood, hand-picked produce, delicious appetizers and elegant desserts. Bob Kiebler has been a chef for over 30 years, and during that time has perfected many delicious dishes. Watch today as he shows how to learn the basics of grilling.
Bob Kiebler: Hi Im Bob Kiebler, chef with Morton's, The Steakhouse. We have been talking about grilling today and now I want to talk a little bit about rubs and marinades. Now, nothing brings out the flavor more than a rub on pork or chicken or marinade on sea food. Dry rubs are made with a combination of spices. You can buy them at your local market, you can make them yourself. Most of them contain salt, sugar, garlic, paprika for color, different herbs, different spices. As far as marinades are concerned store Bob marinades can be had. One of my most favorite steaks is the Cajun rib-eye which is rubbed with Cajun spices then marinated in vegetable oil for 48 hours. Absolutely, delicious, I want to make a little quick marinade for it, it's one of my favorites, it's a Balsamic Salad marinade, excellent for chicken, fish. One cup of olive oil, two tablespoons of coarse chopped salads, one tablespoon of chopped sage, one tablespoon of rosemary and a teaspoon of coarse fresh ground black pepper. Four-and-a-half cup of Balsamic vinegar, wipe it by hand or use or use your food processor, if you have one handy. Place your chicken, your fish, your pork in the marinade. Let it sit the flavor for about an hour or two. Absolutely fantastic on the grill. That's a little bit about rubs and marinades for grilling. Now next I'm going to show how to grill some great steaks and some burgers and all this other fine stuff you see here.