1/4 cup each soy sauce, balsamic vinegar, and honey
1 garlic clove, minced
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
Nonstick cooking spray
1. In a bowl, combine the soy sauce, vinegar, honey, and garlic. Set aside 1/3 cup.
2. On eight metal or soaked wooden skewers, thread the shrimp, green pepper, and pineapple.
3. Place in a shallow dish; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade.
4. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from kabobs.
5. Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with reserved marinade.
6. Grill 3 to 4 minutes longer or until shrimp turn pink, turning and basting frequently.
- 1 3-4 pound quartered chicken, skin removed
- 1/2 cup onion, pureed
- 1/2 cup plain yogurt
- 1/2 cup melted butter or ghee (clarified butter)
- 4-5 cloves garlic, minced
- 1 serrano chili, seeded and minced
- 2 1/2 tablespoons ground ginger
- 1 tablespoon coriander seed, ground
- 1 tablespoon oil
- 1 1/2 teaspoons salt
Place skinless quartered chicken in a shallow glass dish. Combine all remaining ingredients, except butter or ghee, in a bowl. Pour mixture onto chicken. Cover dish and allow to marinate in refrigerator for 8-12 hours.
Remove chicken from refrigerator and allow to stand for 20-30 minutes. Meanwhile, take half cup butter and melt in a saucepan; cook for 3-5 minutes. Preheat grill for medium-high heat. Place chicken on lightly oiled grill rack and cook for 25-30 minutes, turning chicken and basting with melted butter often. When chicken is fully cooked, remove from grill and serve with remaining melted butter on top.
- 4 ripe medium peaches
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup dark brown sugar
- 1 to 2 pints frozen vanilla yogurt
- Suggested toppings: toasted sliced almonds
Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.
1 pound asparagus
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1. Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. Using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.
2. Spread the asparagus on a large plate. Drizzle the oil over the top and sprinkle the salt evenly. Turn the spears until they are evenly coated.
3. Grill the asparagus (perpendicular to the grate) over direct medium heat (350°F to 450°F) until browned in spots but not charred, 4 to 6 minutes, turning occasionally. Keep the lid closed as often as possible during grilling. Serve warm or at room temperature.
Makes 4 servings
- 1/4 cup lime juice
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon canola oil
- 1 teaspoon chili powder
- 1 pound chicken tenders
- 2 cups loosely packed fresh cilantro leaves, (1-2 bunches)
- 2 scallions, sliced
- 2 tablespoons toasted sesame seeds
- Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
- Preheat grill to medium-high.
- Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
- Oil the grill rack (see Tip). Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto.
- 1 pineapple cored and cut into 8 wedges
- 1/2 cup Worcestershire sauce
- 1/2 cup honey
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup packed light brown sugar
- 1/2 cup dark rum
- Vanilla ice cream
Combine Worcestershire sauce, honey, butter, sugar and rum in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for about 10 minutes or until it begins to thicken. Remove from heat and allow to cool. Preheat and oil grill. Brush pineapple pieces with sauce and place on grill. Cook for about 5 minutes turning occasionally. Surface of the pineapple should brown. Remove from grill, top with ice cream and remaining sauce.
- Large Idaho or russet potatoes, cut into 3/4-inch slices
- 1/2 stick melted butter
- 1/2 teaspoon House Seasoning, recipe follows
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.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Combine ingredients in a small bowl.
1/2 brown sugar
1/4 cup chili powder
1/4 cup mustard powder
2 tbs garlic powder
1 tbs paprika
1 tbs onion power
1 tbs black pepper
1 tsp cumin
1 tsp kosher salt
2 cups hickory wood chips
1/2 cup cider vinegar
1/4 cup soy sauce
Remove the membrane from the ribs. This is important for maximum rub and smoke penetration.
Mix all ingredients (except for ribs, wood chips, BBQ sauce, vinegar and soy sauce), and massage into ribs. Refrigerate overnight.
Soak wood chips in water. Prepare a charcoal barbeque grill by putting the charcoal on one side of the barbecue. Once the coals have ashed over and are white-hot, place the ribs on the side of the grill opposite of the coals. DO NOT PLACE RIBS DIRECTLY OVER COALS.
If you're cooking more than 1 rack, coil the ribs using wooden toothpicks or bamboo skewers. The ribs should cook at 275°F for four hours. Use a charcoal chimney halfway through to keep temperature consistent.
Every half hour, baste with combined vinegar and soy sauce and throw a large handful of wet hickory chips directly over the coals. Keep a metal bowl of water to the side to maintain moisture.Tags: grilling recipes, baby back ribs, grilled ribs recipe, grilling baby back ribs
- 2 Pork Tenderloins (about 1 pound each)
- Salt and pepper, to taste
- For the Sauce Marinade:
- 2 cloves of garlic, peeled and minced
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 2 green onions thinly sliced (including tops)
- 1 cup bottled cocktail sauce
- 1/2 cup brown sugar
- 1/2 cup Dijon style mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
Prepare pork tenderloins by trimming them of any silver skin and fat; butterflying them by cutting lengthwise down the center but not all the way through. Place tenderloins in a shallow baking dish. Sprinkle with salt and pepper. Set aside. In a microwavable bowl combine the garlic, lime zest, lime juice, green onion, cocktail sauce, brown sugar, mustard, honey, oil and vinegar. Stir to combine well; microwave on high about three minutes, stirring occasionally. Cool slightly. Reserve 2/3 cup of the sauce marinade, cover and chill. Pour the rest over pork tenderloins in baking dish, taking care to coat evenly. Cover and chill for 4 to 6 hours, turning occasionally.
When ready to grill, remove tenderloins from the baking dish and discard the used marinade. Grill over medium-high heat for 4-5 minutes per side or until the internal temperature reaches 145 to 150 degrees, basting regularly with the 2/3 cup reserved sauce marinade. Remove the tenderloins from the grill when cooked. Let the tenderloins rest, loosely covered with foil, about 5 minutes before slicing thinly to serve.
- 1 (8-ounce) bottle zesty Italian salad dressing
- 2 beef tenderloin fillets, 1 1/2 -2 inches thick
- 2 slices bacon
- 2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce)
- 2 teaspoons water
Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours. Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine. Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare). Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once.
Ingredients:4 salmon steaks -- about 1 1/2 in.
1 tablespoon onion -- grated
2 tablespoon lemon juice
4 tablespoon butter -- melted
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
1 lemon -- cut in wedges
Instructions:Place steaks on greased grill. Combine onion, lemon juice, salt and pepper and thyme, with butter. Baste steaks with one-half of the butter mixture. Cook about 6-8 minutes per side or until steaks flake easily with a fork. Garnish with paprika and parsley, add lemon wedges.
- 16 jumbo shrimp, deveined in shell, raw
- Extra-virgin olive oil, about 1/2 cup for brushing
- Coarse salt and black pepper
- 2 lemons, halved
Preheat griddle or grill pan over high heat.
Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.
Ingredients:2 cans consommé
2/3 cup soy sauce
1/2 cup green onion -- chopped
6 tablespoon lime juice
4 tablespoon brown sugar
1 clove garlic -- crushed
2 large flank steaks
2 cups beer
Instructions:Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Grill over medium heat coals until done to your liking. To serve, slice thinly across the grain.
4 chicken breast halves
-- without skin
2 teaspoons Dijon mustard
3-1/2 tablespoon white wine vinegar
2 teaspoons garlic -- minced
2 teaspoons honey
1 tablespoon fresh thyme
-- dried, minced
1/3 teaspoon coarse salt
1-1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme
Instructions:Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade.
Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.