HEB BACKYARD KITCHEN


An old time recipe that is easy to make, easy to serve and a great way to use your grill during the holidays.

This week's Backyard Kitchen Recipe:

Click here to see how easy it is make this recipe

Grandpa's Grilled Beef Tenderloin with Roasted Garlic Butter

Prep time:  20 minutes    Cook time: 10 minutes

INGREDIENTS

  • 6-8 lbs trimmed whole beef tenderloin
  • 1 tsp or more HEB Garlic Powder
  • 1 tsp or more HEB Onion Powder
  • 1 Tbsp or more HEB Kosher Salt
  • 1 Tbsp or more fresh cracked pepper
  • 3 tbsp Ottavio Grapeseed Oil
  • 1 ea. whole large bulb of garlic
  • 2 sticks unsalted Central Market European Style Butter

INSTRUCTIONS

1. Preheat your grill to 350F.  

2. Season the meat evenly on all sides with the garlic and onion powder, salt and pepper.  Allow to rest for at least 30min to allow flavors to develop and for meat to come to room temp to assure even cooking.

3. Grill meat over direct heat for about 3-4min per side then move the meat to the non-lit side of the grill and continue to cook until the internal temp of the beef reaches 130F (about 8-10 more minutes). Then remove from the grill and tent with foil and allow it to rest for 15-20min. The residual heat in the meat that is trapped under the foil will raise the temp of the meat 8-10 more degrees.

4. For Roasted Garlic Butter: (best done a day in advance to allow flavors to meld) Allow butter to sit at room temp to get soft, on a preheated 350F grill, cut the bulb of garlic evenly in half exposing the cloves inside.  Place the garlic cut side up in a foil pouch and drizzle with olive oil and cover loosely with the foil.  Grill for 30-45min or until garlic looked browned and is soft when pierced with a fork.

5. Remove from the grill and allow the garlic to cool, then squeeze out the roasted soft cloves into the butter, smash and mix the cloves well into the butter then refrigerate overnight. Place a dollop of the butter of each piece of warm steak.

 

Click here to see more grilling recipes and ideas from HEB.

 

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GRILLED COCONUT with MELTED CHOCOLATE

Prep time:  20 minutes    Cook time: 15 minutes

INGREDIENTS

  • 1 fresh, whole coconut
  • 2 cups chocolate chips
  • Salt as needed - A sprinkle over each piece brings out the flavors of the chocolate and coconut

INSTRUCTIONS

1. Preheat Grill to 350F. 

2. Using the back of a large knife or a rolling pin, break open the coconut and save or pour off the water.  If possible break the coconut into smaller chunks (it's easier to scoop out the meat that way). 

3. Once the coconut is in smaller chunks, use your knife to score the flesh of the coconut (as if cutting a slice of pie) and use a spoon to scoop out the meat. Set meat aside.

4. Grill your coconut chunks until they begin to turn brown and get a toasted marshmallow color. Set aside to cool and cover with foil.

5. In a microwave glass bowl (or over a double broiler) melt your chocolate chips for about 2 min. Microwave in 30 sec bursts to keep chocolate from burning if using the microwave. Once melted set aside to cool briefly.

6. Dip each piece of coconut into the chocolate, allow to coat and dry in fridge or dip and eat warm as a yummy snack.

 

NUTRITIONAL INFORMATION:

Four (4) - 78g servings

Calories: 300
Total Fat: 25g
Saturated Fat: 21g
Sodium: 135mg
Carbohydrates: 22g
Dietary Fiber: 6
Protein: 3g

Click here to see more grilling recipes and ideas from HEB.

GRILLED COCONUT with MELTED CHOCOLATE

Prep time:  20 minutes    Cook time: 15 minutes

INGREDIENTS

  • 1 fresh, whole coconut
  • 2 cups chocolate chips
  • Salt as needed - A sprinkle over each piece brings out the flavors of the chocolate and coconut

INSTRUCTIONS

1. Preheat Grill to 350F. 

2. Using the back of a large knife or a rolling pin, break open the coconut and save or pour off the water.  If possible break the coconut into smaller chunks (it's easier to scoop out the meat that way). 

3. Once the coconut is in smaller chunks, use your knife to score the flesh of the coconut (as if cutting a slice of pie) and use a spoon to scoop out the meat. Set meat aside.

4. Grill your coconut chunks until they begin to turn brown and get a toasted marshmallow color. Set aside to cool and cover with foil.

5. In a microwave glass bowl (or over a double broiler) melt your chocolate chips for about 2 min. Microwave in 30 sec bursts to keep chocolate from burning if using the microwave. Once melted set aside to cool briefly.

6. Dip each piece of coconut into the chocolate, allow to coat and dry in fridge or dip and eat warm as a yummy snack.

 

NUTRITIONAL INFORMATION:

Four (4) - 78g servings

Calories: 300
Total Fat: 25g
Saturated Fat: 21g
Sodium: 135mg
Carbohydrates: 22g
Dietary Fiber: 6
Protein: 3g

Click here to see more grilling recipes and ideas from HEB.