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(WZZM)- Chef Kevin Dewey joined us on the WZZM 13 Weather Deck Friday with some summertime favorites.

Grillinated Bistro Steak:

  • 4 - 8 oz. bistro steaks
  • Garlic powder (to taste)
  • Onion powder (to taste)
  • Salt and pepper (to taste)
  • 1 3/4 cup worcestershire sauce
  • 1/3 cup brown Sugar

  1. In a bowl, mix garlic powder, onion powder, brown sugar, salt and pepper and worcestershire sauce.
  2. Marinade steaks in mixture and refrigerate for at least one hour (turn the steaks once time during that soak).
  3. Take the steaks out of the refrigerator and turn the grill onto high heat.
  4. Cook to desired temperature.

Grille Bomb Pop:

  • 1 1/2 oz. Bacardi Razz
  • 1 1/2 oz. sour Mix
  • 1 oz. grenadine
  • 1 oz. blue curaco
  • Shaker
  • Hurricane glass

  1. Fill shaker with ice.
  2. Fill hurricane glass with ice.
  3. Measure Bacardi, and sour mix into shaker and shake.
  4. Strain that mix into your glass.
  5. Layer grenadine on top of mixture with spoon.
  6. Layer blue curacco on top with spoon.
  7. Enjoy!