Easy Grilling Recipes

Bourbon Barbecue Chicken

2010-04-14T09:10:00.002-05:00

Ingredients:

2 pounds chicken breast

1/2 cup chopped onion

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons orange zest

1/3 cup orange juice

1 tablespoon wine vinegar, (balsamic is better)

1/3 cup bourbon whiskey

1/2 cup molasses

1/2 cup ketchup

1 tablespoon steak sauce

1/2 teaspoon dry mustard

salt and freshly ground black pepper, to taste

Hot sauce (Chipotle or Habanero types would go well), to taste

1 teaspoon chili powder

1 pinch cloves

Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently.

Barbecue Garic Chicken

2010-04-14T08:43:00.001-05:00

Ingredients:

1 small chicken
4 centiliter garlic -- crushed
1 teaspoon salt
1/2 lemon -- juiced
1/2 cup olive oil

Instructions:

1. Cut the chicken in half or quarters. 2. Mix remaining ingredients together. Reserve 1/4 cup of this sauce and rub remainder into the chicken. Let marinate 2 to 4 hours. 3. Barbecue or grill the chicken, basting frequently with reserved marinade.

Beer Can Chicken Recipe

2010-02-22T08:28:00.003-06:00

Ingredients:

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Directions:

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Grilled Basil Chicken Recipe

2009-07-05T10:52:00.001-05:00

Ingredients:

3 tablespoon lemon juice
2 teaspoons dried basil
1 clove garlic -- minced
1/4 cup olive oil
4 chicken breast halves -- skinned

Instructions:

Combine first 3 ingredients in container of an electric blender; process 30 seconds. With motor running, gradually add oil in a slow, steady stream. Reserve 1/4 cup basil mixture. Brush chicken with remaining basil mixture; cover and refrigerate 30 minutes. Cook chicken covered with grill lid over medium coals (300-350F 30 minutes or until done, basting twice with reserved basil mixture. Yield 4 servings

Bacon Explosion Recipe

2009-06-20T16:42:00.002-05:00

Ingredients:

2 pounds thick-cut sliced bacon

1 1/2 pounds Italian sausage, casings removed

3 tablespoons barbecue rub

3/4 cup barbecue sauce

Directions:

1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.

2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.

3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.

4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.

5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.

6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-

to- 1/2-inch rounds.

Yield: 10 or more servings

Bourbon Tuna Steaks Recipe

2009-06-14T21:07:00.000-05:00

Ingredients:

4 tuna steaks -- 1" thick
1 cup bourbon
Vegetable oil
Salt and freshly ground pepper -- to taste

Instructions:

1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving.

Grilled Potatoes Recipe

2009-06-13T20:17:00.002-05:00

Ingredients

Large Idaho or russet potatoes, cut into 3/4-inch slices
1/2 stick melted butter
1/2 teaspoon House Seasoning, recipe follows

Directions

Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potatoes slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook until grilled through.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Combine ingredients in a small bowl.

Classic Grilled Salmon Recipe

2009-06-10T18:52:00.004-05:00

Ingredients:

4 salmon steaks, good quality, about 1-inch thick
Marinade:
1/4 cup soy sauce or tamari
1/4 cup cooking sherry
1 tablespoon fresh lemon juice plus 1/2 teaspoon zest
1 small clove garlic, crushed and minced
3 tablespoons olive oil

Directions:

Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently. Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade. Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.
Serves 4.

Easy Grilled Chicken Recipe

2009-06-04T17:14:00.002-05:00

Ingredients:

2 cups cider vinegar
1/2 cup barbecue sauce
1/4 cup vegetable oil
2 teaspoons crushed red pepper flakes
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
5 to 6 pounds chicken parts

Directions:

In a medium saucepan, combine vinegar, barbecue sauce, oil, crushed pepper, cayenne, and salt. Bring to a boil over medium heat, stirring occasionally. Cook 2 to 3 minutes; set aside. Place chicken skin side up over medium coals on preheated grill. Grill for 15 to 20 minutes. Remove each piece of chicken and dip in barbecue sauce. Return to grill and cook, covered, 45 minutes or until tender, basting with sauce every 10 minutes.
Serves 8.

Grilled Country Style Ribs Recipe

2009-06-03T16:06:00.003-05:00

Ingredients:

4 pounds country style pork ribs
1 teaspoon salt
1 lemon -- thinly sliced
1 onion -- thinly sliced

grill sauce:

2 tablespoon brown sugar -- packed
1 tablespoon salt
1/4 tablespoon black pepper
2-1/4 tablespoon chili powder
1 clove garlic -- mashed
1 tablespoon lemon peel -- grated
6 tablespoon lemon juice
6 tablespoon Worcestershire sauce
2-1/4 cups catsup

Instructions:

Place ribs in large Dutch oven or kettle with enough boiling water to cover. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes. Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt, pepper, chili powder, garlic, lemon peel, lemon juice, Worcestershire, catsup and 3/4 cup water in saucepan. Bring to boil, reduce heat and simmer about 20 minutes, or until sauce is reduced to about 4 cups. Drain ribs thoroughly, discarding lemon and onion slices. Brush drained ribs well with sauce and place over slow coals. turn every 10 minutes, brushing frequently with sauce. Cook 35 to 45 minutes, or until done and well coated with sauce. Serve with extra sauce.

Beef Shish Kabobs Recipe

2009-06-01T09:32:00.002-05:00

Beef cubes are marinated then threaded onto skewers with mushrooms, green pepper chunks, cherry tomatoes, and onions.

Ingredients:

1 envelope Good Seasons Italian salad dressing mix
2 pounds sirloin steaks or other
tender cut of beef, cut in 1 to 1 1/2-inch cubes
18 large whole mushroom caps
18 green pepper chunks
15 cherry tomatoes
12 small whole onions or onion wedges

Directions:

Prepare dressing mix according to package directions. Add beef and coat well with mixture. Cover and refrigerate for 4 to 8 hours. Add vegetables to the beef and toss to coat. Arrange beef and vegetables on skewers. Broil or grill over hot coals to desired doneness. Serve with rice and a tossed salad.
Makes about 6 servings.

Grilled Portobello Mushrooms Recipe

2009-05-29T10:20:00.002-05:00

Ingredients:

12 large portobello mushrooms
3 tablespoons butter
3 tablespoons olive oil
1 tablespoon lemon juice
3 cloves garlic, smashed and minced
black pepper

Directions:

Wash mushrooms; remove stems and set mushrooms aside. Melt the butter, olive oil, lemon juice, garlic & pepper together in a small pot or on the grill. Halve largest mushrooms or cut in strips. Brush the mushrooms generously with the melted butter and olive oil mixture. On a covered grill over medium coals, grill the portobello mushrooms stem-side down for about 8 minutes. Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes longer. The grilled portobello mushrooms should be tender and nicely browned.

Serves 6

Grilled Rib Eye Steaks Recipe

2009-05-28T11:02:00.002-05:00

Ingredients:

2 to 4 1- to 1 1/2-inch thick rib eye steaks
1 cup dry red wine
2 teaspoons garlic herb seasoning or combination of 1 teaspoons dried herbs and 1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons cracked black pepper or about 1 1/2 teaspoon coarsely ground pepper
Sweet Onion Bearnaise Sauce, optional (link below)

Directions:

Place steaks in a large food storage bag. Add remaining ingredients. Marinate for 2 to 4 hours, turning occasionally to keep the steaks coated with liquid. Grill over medium coals for 4 to 6 minutes on each side for 1-inch steaks or for about 7 to 9 minutes on each side for 1 1/2-inch steaks, or until done as desired. Use tongs or a spatula (do not pierce) to turn steaks.

Grilled Corn On The Cob Recipe

2009-05-27T14:06:00.002-05:00

Ingredients:

1/2 c. butter, softened
1 tbsp. minced parsley
1 1/2 tsp. minced chives or green onion
3/4-1 tsp. dried herbs, crushed
Dill, basil, tarragon, marjoram or Italian herbs
1/4-1/2 tsp. salt, garlic salt or smoke flavor salt
1/8 tsp. pepper
Dash of hot pepper sauce

Directions:

To cook ears in the husk. Remove large husks (outer ones). Turn back inner husks and remove all silk. Replace inner husks over ears and soak ears in cold water for about 1 hour. Remove ears from water and shake excess off. Place ears on grill about 4-5 inches above hot coals. Turning frequently cook 15-30 minutes or until tender.

To cook ears in foil: Remove husks and silks. Place individual ears on double thickness of heavy duty foil. Spread 1 tablespoon seasoned butter on each ear. Fold foil around ears, sealing securely. Place ears on grill about 4-5 inches above hot coals, turning occasionally. Cook for 10-15 minutes or until tender. Ingredients list is for seasoned butter to brush on ears after done, just before eating.

Grilled Classic Cheeseburger Recipe

2009-05-27T06:56:00.002-05:00

Ingredients:

Serves 4

2 pounds ground beef, preferably chuck
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick
4 hamburger buns
2 tomatoes (12 ounces), sliced
8 leaves Bibb lettuce (1 small head)
1 small red onion, sliced

Directions:

Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.
Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

Grilled Beef Brisket Recipe

2009-05-26T22:20:00.002-05:00

Ingredients:

12 ounces beer
1/2 cup tomato juice
1/2 cup chopped onion
2 small cloves garlic, minced
3 tablespoons Worcestershire sauce
1/4 cup ketchup
2 tablespoons light brown sugar
2 teaspoons lemon juice
1 tablespoon paprika
2 teaspoons dry mustard
several dashes Tabasco or other hot pepper sauce
salt and pepper
4 cups hickory chips or mesquite
1 beef brisket, about 5 pounds

Directions:

In a medium saucepan, combine beer, tomato juice, chopped onion, garlic, Worcestershire sauce, ketchup, brown sugar, lemon juice, paprika, mustard, hot pepper sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until reduced to about 1 1/2 cups.

Soak wood chips in water about an hour before cooking time. In covered grill, arrange drip pan between coals. When coals are hot, drain chips and sprinkle chips over the coals. Place brisket on grill over drip pan. Brush with some of the homemade sauce. Cover and grill for 1 hour. Turn brisket, brushing both sides with more sauce. Cover and grill for about 1 hour longer, or until meat is well done. Add more coals and chips as needed. Brush with sauce frequently during last 15 to 20 minutes of cooking time. Bring any remaining sauce to a boil on the stove top and pass with the meat. Serves 8

Grilled Catfish Recipe

2009-05-26T15:07:00.002-05:00

Ingredients:

Italian dressing
mustard
dash Worcestershire sauce
catfish fillets (thick ones if possible)
Creole Seasoning

Directions:

In a small bowl, mix Italian dressing, mustard, and Worcestshire sauce. Rub on fillets. Sprinkle Creole seasoning on fillets. Allow to marinate 1 hour in refrigerator ( not too much longer or the vinegar in the dressing will start to break down the fish). Use charcoal grill if possible. Grill over med. heat until fish barely starts to flake.

Grilled Jalapeno Cheeseburgers Recipe

2009-05-26T12:52:00.000-05:00

Ingredients:

1 pound lean ground beef
2 teaspoons chopped jalapeno pepper
-- , (seeded)
1-1/2 teaspoons Mexican seasoning
1/4 cup shredded Monterey Jack
4 thin tomato slices
4 hamburger buns -- split
-- toasted

Instructions:

Preparation time: 30 min. 1. In medium bowl, combine ground beef, jalapeno pepper and Mexican seasoning, mixing lightly but thoroughly. Shape into four 1/2" thick patties. 2. Place patties on grid over medium ash-covered coals. 3. Grill uncovered 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp cheese. 4. Place one slice tomato on bottom half of each bun; top with burger.