Everything tastes better grilled, but your friends will out you as a charcoal charlatan if you don’t know your fundamentals. Chef/partner John Delpha of Davis Square’s Rosebud American Kitchen & Bar—a multi-year award winner at the Jack Daniel’s BBQ Competition in Lynchburg, Tennessee—will help you grill like a pro, talking you through everything from fire management and marinades to the history of BBQ and its relation to direct and indirect grilling. He says the BBQ 101 class will focus on “stuff people can make themselves at home,” like grilled pizza and the diner’s own lamb shoulder steak, which he marinates overnight in olive oil, lemon zest, parsley and black pepper and serves with grilled asparagus and a chipotle chimichurri. And since the diner car restaurant boasts a thriving drink program, Delpha will also include a lesson in mixing up a blackberry bourbon smash. Alas, although the patio accommodates 30 people, the July 18 class is capped at 15 cookout connoisseurs—but if you’re not one of them, you can still try out one of the recipes at home.
$55 at eventbrite.com
DIY Department
Grilled Lamb Shoulder Steak with Chipotle Chimichurri
– Lemon zest
– Garlic
– Parsley
– Oil
– Black pepper
– Lamb shoulder steak
For the chimichurri
– 1 cup chopped flat-leaf parsley
– 1/2 cup extra-virgin olive oil
– 1/4 cup red wine vinegar
– 2 tablespoons chopped fresh oregano
– 2 tablespoons chipotle in adobo
– 1 tablespoon smoked paprika
– 1/2 teaspoon red chili flakes
– 3 garlic cloves
– 1/2 grated medium Spanish onion
– 1 minced jalapeno
– Salt and freshly ground black pepper to taste
– Marinate the lamb in lemon zest, garlic, parsley, oil and black pepper overnight. Remove the lamb from the fridge 1 hour before cooking. Season with salt and pepper.
– For the chimichurri sauce, place all but the last three ingredients in a food processor and process for 1 minute. Move the mixture into a bowl and add remaining ingredients. This yields approximately one pint.
– Place the lamb over a hot fire on the grill and turn several times to get a good sear. Remove the lamb from the grill once its internal temperature reaches 130 degrees. Let the meat rest for 5 minutes, apply chimichurri sauce and serve.
Dozens of Greater Boston’s chefs will keep it casual on June 19 at the Seaport World Trade Center for this 18th annual fundraiser. Top toques from spots like Fairsted Kitchen, the Salty Pig and Trina’s will engage in grill-offs and serve up their best BBQ to benefit Future Chefs, a nonprofit that helps urban teens kickstart culinary careers.
$80 at chefsinshorts.eventbrite.com
Hosted by Catalyst and sponsored by True Aussie Beef and Harpoon Brewery, this June 10 grill night celebrates organic, grass-fed Australian beef with beer, lawn games and a cook-off between Catalyst’s William Kovel, Boston Chops’ Ryan Marcoux and other local culinarians. Attendees will help pick the winner, but everyone can go home happy: All proceeds benefit the ALS Therapy Development Institute.
$45 at aussiesteakout.com
Seize the Summer
Celebrate the season with these spectacular dining events.
By Linh Tran Brincat | Photo Credit: Rosebud: Kristen Teig; Chefs in Shorts: Bethany Versoy | May 29, 2015
Rosebud’s BBQ 101
Everything tastes better grilled, but your friends will out you as a charcoal charlatan if you don’t know your fundamentals. Chef/partner John Delpha of Davis Square’s Rosebud American Kitchen & Bar—a multi-year award winner at the Jack Daniel’s BBQ Competition in Lynchburg, Tennessee—will help you grill like a pro, talking you through everything from fire management and marinades to the history of BBQ and its relation to direct and indirect grilling. He says the BBQ 101 class will focus on “stuff people can make themselves at home,” like grilled pizza and the diner’s own lamb shoulder steak, which he marinates overnight in olive oil, lemon zest, parsley and black pepper and serves with grilled asparagus and a chipotle chimichurri. And since the diner car restaurant boasts a thriving drink program, Delpha will also include a lesson in mixing up a blackberry bourbon smash. Alas, although the patio accommodates 30 people, the July 18 class is capped at 15 cookout connoisseurs—but if you’re not one of them, you can still try out one of the recipes at home.
$55 at eventbrite.com
DIY Department
Grilled Lamb Shoulder Steak with Chipotle Chimichurri
– Lemon zest
– Garlic
– Parsley
– Oil
– Black pepper
– Lamb shoulder steak
For the chimichurri
– 1 cup chopped flat-leaf parsley
– 1/2 cup extra-virgin olive oil
– 1/4 cup red wine vinegar
– 2 tablespoons chopped fresh oregano
– 2 tablespoons chipotle in adobo
– 1 tablespoon smoked paprika
– 1/2 teaspoon red chili flakes
– 3 garlic cloves
– 1/2 grated medium Spanish onion
– 1 minced jalapeno
– Salt and freshly ground black pepper to taste
– Marinate the lamb in lemon zest, garlic, parsley, oil and black pepper overnight. Remove the lamb from the fridge 1 hour before cooking. Season with salt and pepper.
– For the chimichurri sauce, place all but the last three ingredients in a food processor and process for 1 minute. Move the mixture into a bowl and add remaining ingredients. This yields approximately one pint.
– Place the lamb over a hot fire on the grill and turn several times to get a good sear. Remove the lamb from the grill once its internal temperature reaches 130 degrees. Let the meat rest for 5 minutes, apply chimichurri sauce and serve.
Chefs in Shorts
Dozens of Greater Boston’s chefs will keep it casual on June 19 at the Seaport World Trade Center for this 18th annual fundraiser. Top toques from spots like Fairsted Kitchen, the Salty Pig and Trina’s will engage in grill-offs and serve up their best BBQ to benefit Future Chefs, a nonprofit that helps urban teens kickstart culinary careers.
$80 at chefsinshorts.eventbrite.com
Great Aussie Steak Out
Hosted by Catalyst and sponsored by True Aussie Beef and Harpoon Brewery, this June 10 grill night celebrates organic, grass-fed Australian beef with beer, lawn games and a cook-off between Catalyst’s William Kovel, Boston Chops’ Ryan Marcoux and other local culinarians. Attendees will help pick the winner, but everyone can go home happy: All proceeds benefit the ALS Therapy Development Institute.
$45 at aussiesteakout.com
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