Summer Grilling Recipes

[nuhmah]

DH and I are remodeling, and will not have a working kitchen until mid-October. Let's break out some great grilling recipes to help a girl (and maybe others!) out so that I am not eating hot dogs for the next 2 months. :o

So far, I have made one heck of a roast beef (and many sandwiches) on my rotisserie. We do corn, some veggies, and my mother suggested throwing a pre-made lasagna on there for a couple of hours.

Any other suggestions? We also have a side burner, so I can boil water, suate, etc.

[KarenS]

Pork Tenderloin Roast
Get one of those pork tenderloin roasts - the ones that Hormel seals in plastic, like this one:
http://www.hormel.com/brands/brandview3.asp?id=405
Do NOT get the ones that are already flavored or marinated. Just the plain one.

Take a small jar of apricot preserves and melt it in a small pan over med-low heat. Add about 2 T of butter, a chopped garlic clove, a few shakes of tabasco sauce, and a little pepper. Use that to baste the pork loin as it's cooking. Cook the tenderloin over indirect heat until the temp is about 160 (don't go to 165 or the pork will be really dry). The apricot glaze will carmellize and add a really rich flavor to the pork.

Teryaki Chicken Breasts
This makes enough to marinade 4-6 boneless, skinless chicken breasts
1/4 cup soy sauce
1 clove garlic, chopped finely
2-3 cups water
1/2 of a medium onion, sliced into thin rings
Mix all ingredients, reserve about 1/2 cup to baste chicken with while on the grill. Marinade chicken breast in the rest for at least 1 hour.

We also make pizza on the grill every once in a while. Just like you would in the oven, except over a medium heat grill with the lid closed.

I'd recommend picking up a copy of the Grilling Bible by Steve Raichlen. It literally is DH's bible to grilling. We have that and the other book Raichlen has done called How to Grill. They've got so much more than just standard grilling recipes. Meats, veggies, different and fun stuff. If you're going to be living off of the grill for a while, I really really recommend the books.

Karen

[Pineknot]

you can do panini sandwiches, no problem. Just wrap a brick in aluminum foil (or heavy frying pan) and cook the sandwich in indirect heat.

I love doing zucchini & eggplant on the grill..(marinated in italian dressing) or grilled garlic bread.

pork loin chops are terrific as well.

[chefker]

Last week DH and I had ham steaks and pineapple slices (brushed with a small amount of oil & brown sugar mixed together), on the grill. It was sooooo good!

You can buy little 'grill woks' and even do a stir fry on the grill. We do this quite often, and have chicken or beef teriyaki with mixed veggies.

Side burner? I make blackened EVERYTHING on my side burner. :) Also great for frying up some nice crab cakes!

Good luck with your kitchen remodel. :)

[Jaycee]

Yesterday I marinated some thin strips of steak in worstershire and dijon mustard and tonight we are going to flash grill the steak strips and serve them on top of a lettuce wedge with chopped beefsteak tomatoes, bermuda onion and a homeade balsamic blue cheese vinagrette. YUM!

another favorite of mine is to marinate some portabello mushroom caps in itallian dressing and then throw them bad boys on the grill.

[marchfamily]

I'd like to make some good grill rubs - something for beef, chicken and pork. Any good recipes? How do you store them?

[andrew&shannah]

These aren't specifically for the grill but we use them for that purpose. I store mine in airtight spice tins.

Savory Herb Rub
1.5 cups salt
• 1.5 cups paprika
• 1/3 cup black pepper
• 3/4 cups lemon pepper

Chili Cumin Rub

Ingredients:
2 Tbsp packed brown sugar
2 tsp paprika
1 tsp chili powder
1 tsp ground cumin
½ tsp ground mustard
½ tsp ground ginger
½ tsp garlic pepper blend
½ tsp salt

Instructions:
Mix all ingredients.

Jamaican Jerk Seasoning

Ingredients:
4 tsp dried thyme leaves
2 tsp onion powder
2 tsp ground allspice
2 tsp black pepper
1 tsp salt
1 tsp ground cinnamon
½ tsp ground red pepper (cayenne)

Instructions:
In storage container with tight fitting lid, mix all ingredients.

Store in cool, dry place up to 6 months. Stir before each use.

[twainny]

BUMB---- I need grilling ideas. We girl the same 4 things ALL the time. Anyone has any ideas?

[Missy2U]

twainny, here are a few things we've made recently.


Pork chops - we marinated them three ways (there were 10 chops) - one group in teriyaki, one group in bbq sauce and one group in Italian Dressing then cooked them on the grill - MAYBE 15 minutes tops. That lasted for two days. :)

We do flank steak - marinate it in Wishbone French Dressing overnight then grill to rare, slice thin against the grain.

We've grilled a whole chicken - just basting it with butter. We stuff it with lemon pieces and onions.

Chicken leg quarters - just with bbq sauce

Bratwurst in Beer and Onions

Hey - make a turkey! :)

Italian Sausages with green peppers and onions

[chiclady815]

**I do a lot of pork tenderloins with a bunch of different rubs. I don't buy the ones already rubbed or flavored because I think they're too salty. Here (http://astray.com/recipes/?show=Mexican%20dry%20rub%20(alias%20tex-mex%20rib%20rub)) is a good idea of a Mexican dry rub that I use. I sort of tweak it based on what I have on hand but you get the idea. That's super easy and it's so good cold on sandwiches the next day.

**Beer Can Chicken - Take a whole chicken and clean out the cavity. Rub it with a dry rub inside and out. Take one can of beer and pour out or drink half of it. Drop a little minced garlic and the juice of a lemon into the can. Sit the whole bird on the can and grill over medium heat until the chicken is done. I like a little brown sugar in my dry rub because then it caramelizes on the skin but you can add anything you'd like to the rub.

Those are the two I know off the top of my head but I'll post more later.

[lawyerlee]

Another suggestion for a great rub from Everyday Food. It was delicious! :)

Chili-Rubbed Skirt Steak (http://www.marthastewart.com/page.jhtml?type=content&id=recipe3120097&layout=edf&edfParentCat=cat17924&subStyleType=recipes&catid=cat17924)

Serves 4; Prep time: 10 minutes; Total time: 30 minutes

5 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
coarse salt and ground pepper
1 1/2 pounds skirt steak
2 teaspoons olive oil, plus more for grates

1. In a small bowl, combine chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle mixture over steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, about 10 minutes.

2. Heat grill to high; lightly oil grates. Place steak on grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until meat is desired doneness, 4 to 6 minutes for medium-rare.

Per serving: 383 calories; 25.4 grams fat; 34.8 grams protein; 2.6 grams carbohydrates; 1.7 grams fiber

Note: Also try with top blade steak


My parents make some super delicious potatoes on the grill. They're so simple, too. They thinly slice Yukon Gold potatoes and a big white or yellow onion, then coat the potatoes and onion with olive oil and season with coarse salt and fresh black pepper. They make a foil packet out of the really heavy duty thick foil (or you could buy those Reynold's foil packets) and fill it with the mixture. You need to make sure you completely close up the packet and fold the foil over a few times so you don't lose any of your potatoes or onion. Then you just grill the packet directly on the grates until the potatoes and soft and the onion is carmelized. They are to die for! :D

[Delaney21]

Turkeyburger/Hamburger Packets - This is my favorite thing on the grill

Make a turkeyburger patty and put it in the middle of a piece of foil. Top with onions, potatoes and carrots that have been sliced thin. Wrap up the foil so everything is contained and throw on the grill for 20 minutes.

[SingleWhiteFemale]

The Hormel pork tenderloin Karen posted above (that come having been marinated) are so good and simple!

I took a chuck steak (bought by accident), put it in a Ziploc bag with Italian dressing for 2 days in the fridge, then grilled it. It was very yummy! It needed no steak sauce or anything, it was perfectly tender. I served it was sauted onions.

Kraftfoods.com has some really great recipes for the grill.

[KiewiStyles]

Since the warm weather is getting closer, I want to know what is your favorite cookout foods/recipes? Thanks.

[Sophia]

Our standbys are fajitas (real ones--beef skirt) and chicken. We also do steaks pretty often, and brisket or salmon on occasion. I'd say DH heats up the grill every weekend, even through the "winter" here.

For the fajitas (inner beef skirt is better than outer) you prep them by removing all the membranes, then marinade them in lime juice, diced onion, and garlic till you're ready to grill them. If you want to make tacos with them cut them in strips across the grain. I usually just eat them like steak. :)

[LeslieR]

My MIL marinates shrimp in Italian dressing on skewers and barbecues them on the grills-soooo yummy!

Corn on the cob. I CAN'T wait for corn on the cob!

[Sophia]

Yes, grilled corn on the cob rules.

[lil_geek]

Mmmmmm...
home made burgers (with lots of garlic and hot sauce inthem)
steak
shrimp skewers (I coat in olive oil and chili powder)
Grilled peppers/onions/tomatoes/mushrooms

[trishcutie]

mmmm, swordfish kebabs and pasta salad....

[c'est la vie]

We grill all year round too, so we have a few favorites:

- Grilled flank steak or Rib-eye, marinated with garlic, olive oil, rosemary, oregano, white-wine vinegar and sea salt. (sometimes I add more herbs)
- Grilled tuna steak, marinated with soy sauce, garlic, olive oil , lemon juice and parsley.
- Shrimp kabobs with red and green peppers and onions, basted with rice vinegar, sesame oil, ginger, and soy sauce.
- corn on the cob
-Grilled veggies

[Missy2U]

Bratwurst (and beer)
Toasted buns for the above
Grilled corn on the cob
Shish Kabobs - steak with green pepper and onions - all slathered in teriyaki sauce

[jellybeany]

grilled corn on the cob, any meat on the grill :), and macaroni salad

[Fenway]

Mmmmmm...
home made burgers (with lots of garlic and hot sauce inthem)
steak
shrimp skewers (I coat in olive oil and chili powder)
Grilled peppers/onions/tomatoes/mushrooms

Wow.. yummy! That sounds like the perfect cook-out. Can I come???

[laura]

Hands down - my FIL's garlic & cheese sausages (he's a butcher). If you live in Boston, get thee to his shop in the North End & get some!

[Adaya]

Ummm, one of everything please. ;)

[Rosebud]

Here are some recipes that we've tried in previous years. Bumping for more ideas now that summer is here!

RamJam Chicken (http://allrecipes.com/Recipe/RamJam-Chicken/Detail.aspx)

1/4 cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
3/4 teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
1/4 teaspoon onion powder
1 pinch ground black pepper
8 skinless, boneless chicken breast halves - cut into strips

In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.

Preheat an outdoor grill for medium-high heat. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat.

Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.


Zesty Grilled Corn (http://allrecipes.com/Recipe/Miss-Betties-Zesty-Grilled-Corn/Detail.aspx)

1/3 cup butter
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon lemon pepper
2 teaspoons prepared horseradish
6 ears fresh corn

Preheat grill for medium heat. In a small saucepan, melt butter or margarine. Stir in mustard, horseradish, Worcestershire sauce, and lemon pepper seasoning. Place each ear of corn on a 13x12 inch piece of HEAVY DUTY aluminum foil. Drizzle with butter mixture. Wrap loosely, leaving space for the expansion of steam, and seal.

Grill over medium coals for 15 to 20 minutes, or until corn is tender. Small ears will take less time, and larger ears may take more. Carefully unwrap foil, and serve.


Simmering Chicken Strawberry Kabobs (http://allrecipes.com/Recipe/Simmering-Chicken-Strawberry-Kabobs/Detail.aspx)

1 cup lemon juice
2 (8 ounce) cans pineapple chunks, juice reserved
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken breast halves, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries

In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator. Preheat grill to medium heat.

In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg.

Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.

[snowzilla]

I have another grilled corn recipe to share:

Cajun Corn

· 6 ears corn, husked and cleaned
· 1/2 cup butter, softened
· 6 tablespoons Cajun seasoning

Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn. Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil. Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

[Rosebud]

A good (and really easy) kabob recipe:

Yummy Honey Chicken Kabobs (http://allrecipes.com/Recipe/Yummy-Honey-Chicken-Kabobs/Detail.aspx)

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

[Chelsea524]

Rosebud, that sounds so yummy! I am going to make it tonight!

[Smilin13]

Grilled pizzas.

I don't have any real recipe for it....but it is just like making regular pizza only on the grill.

We buy pre-made pizza dough at the store, portion it into small rounds and then make little pizzas.

You brush your pizza round with evoo and put it on the grill, until it starts to set up and then flip it, add your toppings and close the lid and let the cheese melt.

My husband and his friends are the grill experts, so I'm sure if I was going to do this it would take me a few tries to get it right, but it works wonderfully.

We've talked about doing dessert pizzas but we haven't pulled the trigger yet.

:)

[Rosebud]

Grilled Pineapple with Butter-Rum Pineapple with Butter-Rum Glaze and Vanilla Mascarpone (http://www.epicurious.com/cooking/holiday/grilling/recipes/234841)

1 cup dark rum
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 cup light brown sugar
1 vanilla bean
8 ounces mascarpone
1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
1/2 cup fresh blueberries preparation

1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)

2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)

3. Heat your grill to high.

4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.

5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

[AHammer]

Grilled pizzas.

I don't have any real recipe for it....but it is just like making regular pizza only on the grill.

We buy pre-made pizza dough at the store, portion it into small rounds and then make little pizzas.

You brush your pizza round with evoo and put it on the grill, until it starts to set up and then flip it, add your toppings and close the lid and let the cheese melt.

My husband and his friends are the grill experts, so I'm sure if I was going to do this it would take me a few tries to get it right, but it works wonderfully.

We've talked about doing dessert pizzas but we haven't pulled the trigger yet.

:)

This sounds so good. My breadmaker does really good pizza dough, so I may try this tonight :) yum!

ETA -- I tried this method and it was really good! My only advice is to not go overboard on the cheese or it won't melt enough. I had to bring mine in and put it on broil in the toaster oven for a few minutes to finish it off. But DH's worked perfectly.

[sarahh]

Do you know if any of these recipes translate to the George Foreman grill? The apartment I live in has a wooden deck and they don't allow outdoor grills.

[Rosebud]

Do you know if any of these recipes translate to the George Foreman grill? The apartment I live in has a wooden deck and they don't allow outdoor grills.

Some of them would, although you might end up with a slightly different flavor than if it'd been cooked over an open flame. I've done burgers, grilled chicken and kabobs on my George Foreman with good results.

You can also try a stovetop grill pan if your George Foreman isn't large.

[Rosebud]

Smoky Grilled Butterflied Chicken

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/chx.jpg

1/4 cup sherry vinegar
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons smoked paprika
1 tablespoon coarse salt
1 whole chicken (3 to 4 pounds), rinsed

Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.

Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.
Serves 4

[Rosebud]

Barbecued Salmon Fillets

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/main_01478_l.jpg

2 teaspoons canola oil
1 onion, roughly chopped
2 cloves garlic, smashed
1 carrot, roughly chopped
1 stalk celery, roughly chopped
2 tomatoes, seeded and roughly chopped
2 tablespoons tomato paste
2 tablespoons unsulfured molasses
2 tablespoons honey
2 tablespoons packed light-brown sugar
2 teaspoons dry mustard
1 teaspoon ground cumin
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of ground cayenne pepper, or to taste
2 cups water
6 five-ounce salmon, steaks or fillets

In a saucepan, heat oil over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more. Add tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently until thickened, about 30 minutes. Transfer to the bowl of a food processor or blender; puree until smooth. Refrigerate until ready to serve.

Preheat a grill or grill pan to medium hot. Season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over rice pilaf drizzled with reserved sauce.

[Rosebud]

Tequila-Orange Grilled Shrimp

1 pound large shrimp, peeled, deveined, and tails left on
3 tablespoons olive oil
1 jalapeno, very finely chopped
2 cloves garlic, very finely chopped
1 zest of lime, plus lime wedges for serving
Coarse salt and freshly ground pepper
1 cup orange juice
1/4 cup tequila
1 shallot, finely chopped
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives

In a medium bowl, combine shrimp, oil, half the jalapeño, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour.

In a shallow saucepan, combine remaining jalapeño and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.

Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

[Rosebud]

Grilled Halibut with Cilantro Garlic Butter

4 (6 ounce) fillets halibut
1 lime, cut into wedges
salt and pepper to taste
3 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons butter
1 tablespoon olive oil

Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.

Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.

Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.


Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
6 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1/4 cup minced fresh dill
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon zest, plus lemon wedges for serving

Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.

When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.

Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

[Rosebud]

Grilled Lemon-Parsley Chicken Breasts on a Gas Grill

This chicken can be served with a simply prepared vegetable for a light dinner. It can also be used in a sandwich or tossed with greens for a salad. The chicken should be marinated no less than 30 minutes and no more than 1 hour. Serves 4

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
6 tablespoons olive oil
1 tablespoon minced fresh parsley leaves
1 1/4 teaspoons sugar
Table salt and ground black pepper
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
2 tablespoons water
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
Vegetable oil for grill rack

1. Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.

2. Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).

4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler part of grill, smooth-side down, with thicker side facing lit burner. Cover and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces lit burner. Cover and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.
5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 3 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 2 to 3 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

Avoiding Imperfect Chicken
Problem: Dry, Leathery, and Unevenly Cooked.... The solution is trapping the heat under a disposable pan for most of the grilling time to ensure even cooking and retain moisture.
Problem: No Grill Flavor or Color.... The solution is cooking the chicken on the cool side of the grill to impart a smokier taste, and sear it afterward to create dark grill marks.

Cooks Illustrated

[Rosebud]

From Martha Stewart:

Grilled Spare Ribs with Barbecue Sauce

Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready. The base of our three sauces is made with ketchup, vinegar, onion, garlic, and cayenne. Add one of the variations for a sweet, spicy, or smoky sauce. Serves 6

2 slabs pork spare ribs (2 1/2 pounds each)
2 tablespoons chili powder
Coarse salt and ground pepper
1 tablespoon butter
1/2 small onion, grated
2 garlic cloves, minced
1 1/2 cups ketchup
1/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper

Desired variations (Kansas City style: 1/2 cup packed light-brown sugar, 2 tablespoons molasses, and 1 tablespoon yellow mustard; Memphis style: 1/2 teaspoon hot sauce (such as Tabasco) and 1/4 cup sugar; Dallas style: 1 tablespoon chopped chipotle in adobo sauce and 1/2 teaspoon ground cumin)
Oil, for grates

Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.

Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.

Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.

[Rosebud]

This one gets really high marks at Allrecipes.com:

Grilled Tuna Teriyaki

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/tuna.jpg

2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 large clove garlic, minced
1 tablespoon minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil

In a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.

Preheat grill for medium-high heat. Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil. Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.

[Rosebud]

Grilled Turkey Burgers

1 beaten egg
1/3 cup fine dry bread crumbs
1/4 cup finely chopped green sweet pepper
2 green onions, finely chopped
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground raw turkey
2 tablespooons orange marmalade
5 rye or wheat sandwich buns, split

In large mixing bowl combine egg, bread crumbs, green pepper, onions, milk, salt, and pepper. Add turkey and mix well. Shape mixture into five 3/4-inch-thick patties.

Grill patties on an uncovered grill directly over medium coals for 6 minutes. Turn patties and brush with marmalade. Grill for 8 to 12 minutes more or until no pink remains. Toast cut sides of buns on grill. Serve patties in buns and, if desired, with lettuce, tomato, and onion. Makes 5 servings.

[Rosebud]

Swordfish Kebabs

1 lb. swordfish (or other firm fish) cut in 1 in. cubes
Onion
Green pepper
1 tbsp. olive oil
Juice of 1 lemon
1 lg. garlic clove, minced
1/2 tsp. dried basil, or 1 1/2 tsp. chopped fresh basil
Freshly ground pepper

Combine olive oil, lemon juice, garlic, basil and pepper. Pour over fish and marinate, refrigerated, for 1 hour. Cut onion and pepper into 1 inch squares. Using four 9-10 inch skewers, put pieces of onion and pepper between fish chunks. Baste with any remaining marinade. (If using wooden skewers, soak in water about 1/2 hour and fill to ends.)

Prepare grill. Poke holes with fork in piece of aluminum foil large enough to hold skewers and brush lightly with olive oil to prevent sticking. Grill kebabs approximately 10 minutes or until done.


Grilled Portobello and Mozzarella

4 portobello mushroom caps
1/2 (8 ounce) bottle Italian salad dressing
1 (14 ounce) jar marinara sauce
1 (7 ounce) jar roasted red bell peppers, drained and sliced
8 slices mozzarella cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.

Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm. Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.

Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom, and sprinkle with oregano and basil. Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.

[Rosebud]

Grilled Lemon Herb Pork Chops

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/pork.jpg

1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.

Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.

Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done. (Wine Tip: Try with a Sauvignon Blanc)

[Rosebud]

Pizza On The Grill

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/pizza.jpg

1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.

Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.

Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza. (Wine Tip: Try with a California Zinfandel)

[Rosebud]

Grilled Soy-Sesame Asparagus

1 tablespoon toasted sesame oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon brown sugar
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons toasted sesame seeds

Preheat grill for high heat.

In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat. Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.


Grilled Cilantro Salmon

1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.

Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
Preheat an outdoor grill for high heat.

Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork. (Wine Tip: Try with a Sauvignon Blanc)

[Rosebud]

Smoky Citrus Kabobs

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/citrus.jpg

1 pound pork tenderloin, cut into 3/4-inch cubes
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 tablespoons prepared horseradish

Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burning). Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals, brushing generously with basting sauce. Grill and turn to brown evenly, brushing frequently with sauce, just until done, about 10-12 minutes.



Cinnamon-Grilled Peaches

4 large ripe freestone peaches
8 (3-inch) cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving

Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.

Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.

[Rosebud]

Grilled Bananas

4 bananas, cut in half
Cinnamon sugar
Melted butter, optional

Cut bananas in half so that both halves have all the skin on. Cut the halves lengthwise (so the bananas are shaped like boats) and LEAVE THE SKIN ON. Sprinkle with cinnamon sugar. (If using butter, brush bananas lightly before sprinkling with cinnamon sugar.)
Place bananas cut side down for 1 to 3 minutes or until bananas have grill marks. Turn over and continue cooking until warmed through. When the banana skin starts to pull away from the fruit, they're done.

Eat right out of the skin while still warm or serve on top of vanilla ice cream.


Smoky Grilled Potato and Corn Salad with Chipotle Mayonnaise

1 large red bell pepper
2 tablespoons olive oil
1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick
2 tablespoons white wine vinegar
3 ears corn, shucked
1/4 cup plain yogurt
1/2 cup mayonnaise
1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce
2 tablespoons chopped cilantro
Kosher salt

Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

[Rosebud]

Grilled Provence Veggie Sandwich

1 medium eggplant
1 zucchini
Salt
1 large head garlic
2 teaspoons olive oil or olive oil cooking spray
1/8 cup black olives, pitted
1 large plum tomato, peeled, seeded and diced
1/4 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
1 1/4 teaspoons Herbes de Provence
1 red bell pepper, seeded, cored and cut in half
1 yellow bell pepper, seeded, cored and cut in half
4 red-leaf lettuce leaves
2 ounces goat cheese, optional
2 French rolls or baguette sliced in half
Pepper

Slice the eggplant and zucchini lengthwise into 1/4-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/4-hour until vegetables perspire. Rinse well and dry with a paper towel.

Meanwhile, remove outer skin from head of garlic and cut tops of cloves off. Brush garlic lightly with olive oil and place in the center of the cooking grate. Cook 45 minutes or until garlic is soft and cooked through. Remove from grill, remove garlic pulp, and set aside. Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor. Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste.

Lightly brush or spray eggplant, zucchini, and bell peppers with olive oil and place in center of the cooking grate. Grill, for 4 to 6 minutes, turning once during cooking. Vegetables should be cooked through, but not limp. Just before serving, split rolls and place on cooking grate to toast. Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired). Spread garlic-olive paste on top bun and season vegetables with salt and pepper.

[Rosebud]

Texas Stuffed Grilled Burgers

5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons hickory seasoning (optional)
salt and pepper to taste
2 cups chopped onion
2 cups chopped fresh mushrooms
2 cups chopped cooked ham
3 cups shredded Cheddar cheese

Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.


Grilled Sweet Potatoes

2 pounds sweet potatoes, peeled and cut into wedges
3 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice
2 tablespoons honey
2 tablespoons water
1 garlic clove, minced
1 tablespoon sesame or canola oil

Place sweet potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes. Place potatoes in a large bowl. In another bowl, combine the soy sauce, sherry or juice, honey, water and garlic; pour over potatoes and toss gently.
Drain sweet potatoes, reserving soy sauce mixture. Arrange sweet potatoes in a single layer in a grill basket coated with nonstick cooking spray. Brush potatoes with oil. Grill, covered, over medium heat for 8-10 minutes or until tender, basting with reserved soy sauce mixture and turning occasionally.

[Rosebud]

Beer Lime Grilled Chicken

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/chicken.jpg

1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves

In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

[Rosebud]

Grilled Shrimp and Scallop Kabobs

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/shrimp.jpg

1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

1. Heat coals or gas grill for direct heat.

2. Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.

3. Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.

4. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

[jimmysgirl424]

Giving this thread a *BUMP*. DH and I just bought a grill and would love some ideas for recipes!