Preston & Steve's Cookbook

Stay tuned for more info about purchasing the cookbook to benefit Camp Out for Hunger.

Here's Preston's recipe for one of his Grilling Favorites with ingredients bought from ACME Markets.
Fire up the grill with tender and juicy Lancaster Brand USDA Choice Beef and fresh veggies from ACME, Official Supermarket of the Preston & Steve Show.

Lamp Chops and CornGarlic and Rosemary Lollypop Lamb Chops with Roasted Corn on the Cob and Basil Butter

Two of my absolute favorites to make for guests because they taste awesome and are incredibly easy! Keep in mind that you should make the corn first as they will hold the heat while both wrapped in foil and still in their husks. They will stay hot for at least an hour. It’s the perfect side dish because you can make it well in advance. Also a rack of lamb serves about two people so adjust the recipe accordingly if you are cooking for more. Feel free to add a fresh salad to this meal to round it all out. Enjoy!

Grilled Corn on the Cob w/ Basil Butter

-Ears of fresh corn
-1/2 stick Butter
-2 or 3 Tbsp Fresh basil
-Foil

Preheat the grill to 425. Set out a 1/2 stick of butter (or however much you may need). Finely chop the basil. While the grill is heating prep the corn by leaving the husks on but trimming up the base and tip of the ear to make it a little smaller fit on the grill. Sometimes the produce department leaves on a fair amount of stalk that you don’t need. Take a sheet of foil roughly a foot long and wrap each ear individually. Place the ears directly on the grill and close the top. Rotate a quarter turn every 5 minutes for 20 minutes total. Remove and set aside until meal time. After butter has softened a little place in a bowl, add basil and with a fork mash together. When ready to serve unwrap corn from foil then remove husks and silk. Slather with basil butter and a little salt and pepper.

Garlic and Rosemary Lollypop Lamb Chops

-Rack of lamb (Eight rib bones)
-Two cloves garlic minced
-2 Tbsp fresh rosemary
-olive oil
-Kosher salt
-Fresh pepper

Cut the rack into individual ribs. I like to do this right when I take it out of the fridge. Butchering is easier when the meat is cold vs room temperature. Mince garlic and rough chop the rosemary. Pile the ribs on a pan and coat with olive oil. Add garlic and rosemary. season with salt and pepper to your liking (don’t be shy here) and then get your hands in there and mix all of the ingredients together. Separate the ribs and let sit on the pan for a few minutes. This is a good time to fire up the grill while the meat takes in the flavor. Get the temp up to around 400-425. Add the chops one a time directly to the grill and keep an eye on them. They are usually fairly thin so only a couple of minutes per side should do it. Lamb has a fair amount of fat on it so you’ll want to watch out for flare ups and move them around from time to time. When done pull them off the grill.