Grilling Season: Favorite Recipes

[jdoggivjc]

Love Italian Sausages, burgers, and steaks off the grille.

Anyone know how to "blacken" chicken the proper way on the grille?

[4429 mcc]

Originally Posted by wartknight

IMHO, nothing beets a perfectly done ribeye.
Let them sit out to get to room temp. brush lightly with Lite Olive Oil (Lite works best for cooking) season with Lawrey;s and Mrs Dash.
Let sit for another hour. Throw on VERY hot grill one side for 90 seconds, then flip, after another minute, turn heat down to Medium/low. 5 minutes there, flip again. 5 more minutes and you'll have a medium to medium well ribeye that you can cut with a fork. You won't need to eat it with anything either.
My favorite side with that meal is a baked potato on the grill. On the top shelf, I put the whole potato with no holes, brushed with olive oil and salted with garlic salt. Excellent. Grill for at least an hour.
All is simple, but very tasty.

Gas is great for burgers, brats and chicken. My steaks only go on coals.

But I agree with the olive oil, a touch of soy sauce and spices is great too!

[rte4st8]

Pizza.....no kidding!

[sunset]

Originally Posted by Lastplace

Pork Ribs. Marinate them overnight in orange juice. The day of grilling, boil some brown sugar and honey (lil bit of water), slop it on the ribs. Let sit for about 10 minutes then put a pork rub on them, any kind will work (got mine at hy-vee) then smoke them in your grill using apple wood chips. And you have yourself a meal..they are tasty.

I do something very similar but marinade with apple juice instead of orange. I'll have to try the sugar/honey idea, we put a home-made rub directly on the ribs and baste with the leftover apple juice as the ribs cook. I cook at around 250 degrees for about three hours.

I've also ventured into home-made sauces. It's probably cheaper to just buy from the store, but it's been fun trying to recreate different styles.

Do you find a big difference between smoking with apple wood vs others?

[hort4cy]

Originally Posted by Lastplace

Pork Ribs. Marinate them overnight in orange juice. The day of grilling, boil some brown sugar and honey (lil bit of water), slop it on the ribs. Let sit for about 10 minutes then put a pork rub on them, any kind will work (got mine at hy-vee) then smoke them in your grill using apple wood chips. And you have yourself a meal..they are tasty.

I am going to have to try that method...sounds tasty.

[SouthernHawk]

I only recently got my grill. So far, here's what I've done:

Marinate ribeyes overnight in Heinze 57 steaksauce. Simple, but very tasty.

I've also marinated chicken breast in some of that marinade that you can find in the store, and then coated the chicken with Cajun seasoning.

A few other things I've tried - BBQ chicken... hard to go wrong with that. Famous Dave's BBQ sauce is freaking awesome.

Also, a homemade marinade I've been told about is take some olive oil, and mix in some corriander and curry (to taste). Marinate meat (chicken or steak) overnight, and then add a rub right before grilling. I also added some garlic powder when using it with chicken.

[J-Diggy]

A little something we call "Smash Burgers":

Half pound hamburgers (big, thin patties) on a kaiser roll topped with 2 pieces of swiss cheese (one on each side of the bun), smoked ham, dijon mustard and garlic mayo. Wrap the whole thing in tin foil, return to the grill and "smash" the whole thing down with a brick or frying pan. Give it about 30 seconds and viola!....Smash Burgers.

OK, the original idea came from Bobby Flay but they are darn tasty.

[becrisgreg]

Originally Posted by Cydar

As much as I would like to eat those I'm on a sodium restricted diet. (1500 mg per day) . I really would like to have one of those though...

Might want to try Bratos. Tried them on a whim one day, and while not as good as the real thing, they are a pretty damn edible alternative. They are half brat, 1/2 soybean. I buy them at Hy-Vee in Omaha.

[Ms3r4ISU]

Easy marinade: Italian salad dressing, any brand, regular or lite or low-cal. Use a whole bottle on pork roast, boneless pork chops or chicken breasts. You won't even need to baste with the remainder because the flavor is in the meat. Remember to toss the left-over marinade for food safety reasons.

On another food grilling note, one Saturday we spent half an hour in Lowes getting just the right cedar plank so my husband could cut several shorter pieces for grilling salmon. Took a long time, but well worth it.

[hort4cy]

Here's one I came up with on my own. I'm not usually big into chicken but we had some chicken breasts in the freezer and I thought I would try to jazz them up a little.

First I rubbed them with Cookies flavor enhancer and then wrapped them with home grown bacon. I used some kabob sticks to hold on the bacon. Then put them on the grill. And to my surprise they were really good. Not much discussion at the table as the kids chowed down.

[spanny]

I took a wood duck breast, marinated it in apple juice for an hour, wrapped it in bacon and grilled it, it was amazing, the apple juice helped with the natural flavor of the wood duck, it was great!

[clones26]

Chick-cans are amazing, I also like boneless pork chops with some lawry's on them

[sunset]

Oddly enough, Quesadillas are awesome on the grill. Brush some olive oil on the tortillas, add cheese, mashed black beans, salsa, and grilled chicken. The tortillas come out soft and chewy.

[Arkansas]

I've been working on creating the perfect marinade for steaks and I think I've just about got it. The steaks end up just as good if not better than most restaurant steaks here in NW Arkansas. They are seriously melt-in-your-mouth with a ton of flavor.

Mine involve six ingredients, one being olive oil as many have mentioned already. As for the cut of steak, I use a thick tenderloin cut - a little more expensive but still has great taste and less saturated fat than other steaks (Sam's Club sells a great tenderloin). I always use fresh steaks, never frozen. And I agree with with someone previously, allow the steak to reach room temperature before grilling. Also let is sit for about 5 minutes after grilling to absorb the juices.

I have one secret ingredient that most would never guess and you probably have it in your refrigerator. Only Angie knows that one.

[Arkansas]

Anybody ever try pizza on the grill? It looks pretty good but I've yet to give it a shot. If anyone's tried it I'd love to know how it went.