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HOT OFF THE GRILL PINEAPPLE

~Shared by Pat, Merritt Island, FL

1 fresh pineapple, cored and sliced 1/4 + thick
3 Tbs yellow mustard
2 - 3 Tbs brown sugar
2 Tbs orange juice

Paint pineapple slices with oil or melted margarine.  Dip them in the sauce or paint them with pastry brush.  Put them on hot grill until nicely browned on each side and serve.

Note:  The ingredient amounts are arbitrary - depends on how many you are serving and to taste,  I've used this as a dessert or as a side.  I have used orange slices, apples, pears, whatever works on your grill.  I've done this in a frying pan too.


GRILLED ASPARAGUS

~Shared by Nancy F., Sacramento, CA

This recipe is for a George Foreman-type indoor grill.

Ingredients:

1 pound asparagus
1/4 cup sesame oil
1/4 cup soy sauce
1 teaspoon Szechuan Style Pepper Blend from McCormick
1 teaspoon minced garlic*
1 teaspoon minced ginger*
2 tablespoons seasoned rice vinegar

Instructions:

Wash and clean the asparagus and remove the touch ends. Mix together the remaining 6 ingredients.

Place the asparagus in a gallon size zip plastic bag. Pour the marinade into the bag and squeeze the air out and roll the bag around the asparagus and marinate for at least 6 hours, better if overnight.

Turn on your indoor grill and preheat on high. Remove the asparagus from the marinade and place on the grill and cook for 5 minutes or until crisp tender.

Serves 4.

*Tip:

You can find minced garlic in the produce section of most grocery stores. Minced ginger can found in the Asian section of most grocery stores.


CORN BURGERS

~Shared by Patricia, Charlevoix, MI

1 pound ground beef
3 tablespoons pine nuts
Salt to taste
1/2 cup canned, whole kernal corn, drained
4 teaspoons chili sauce
1/4 cup crumbled blue cheese

Combine beef, pine nuts and salt in a bowl. Shape meat into 10-12 thin patties; set aside. Put corn, chili sauce and blue cheese in a small bowl, mix well. Put 1 heaping tablespoon of the corn mixture in the center of each of 5-6 patties and cover with a second patty. Pinch the edges of the meat together to seal in the filling. Barbecue 15 to 20 minutes or until burgers are done as desires, turn once.


BBQ NY STRIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup extra virgin olive oil
1/2 cup Worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4 (1/2 pound) New York strip steaks

In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.

Preheat grill for high heat.

Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.


KAMIKAZE BURGERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 pound lean ground beef
1/4 cup minced onion
2 cloves garlic, minced
salt and pepper to taste
4 hamburger buns
4 tablespoons wasabi paste
4 tablespoons mayonnaise
4 slices Cheddar cheese

In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.

Preheat an outdoor grill for medium heat, and lightly oil grate.

Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.

Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.


BBQ TURKEY

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
1/4 cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine

Preheat a gas grill for low heat.

Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.

Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.

Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.


WISCONSIN BRATWURST

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator 

2 pounds fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1 1/2 teaspoons ground black pepper
10 hoagie rolls

Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.

Preheat grill for medium-high heat.

Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls


GARLIC AND ONION BURGERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator 

2 pounds ground beef
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Italian-style seasoning

In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.

Preheat grill for high heat.

Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.


GRILLED SALMON WITH HERB SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
2 salmon fillets (4 oz. each)
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
 
PREHEAT grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.

MEANWHILE, mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve.

PLACE salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.


BEST BURGERS EVER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 pound ground lamb
1 tablespoon egg
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
2 teaspoons garam masala
1 teaspoon dried cilantro
4 hamburger buns, split and toasted

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a mixing bowl; mix well. Form the mixture into 4 patties. Cook on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium-well. Serve on toasted hamburger buns.


CHICKEN AND BEEF KABOBS

~Shared by Jim D., WA

2 pounds flank or round steak cut in 1-inch pieces
4 boneless chicken breasts cut in 1-inch pieces
16 oz Italian salad dressing
4 cloves garlic, minced
One quarter cup soy sauce
1 16-oz. can pineapple chunks, drained
2 white onions, chopped
1 pint cherry tomatoes
8 oz. fresh mushrooms
2 green, yellow or red peppers, sliced
8 metal or bamboo skewers

Marinate beef and chicken in Italian dressing, garlic and soy sauce for 1 - 2 hours in the refrigerator. If you are using bamboo skewers, it is best to soak them in water for 20 minutes or so to soften them. When beef and chicken are finished marinating, alternate placing chicken, beef, pineapple chunks, onion slices, tomatoes, mushrooms and peppers until skewer is full. Grill over medium-hot coals until meat is fully cooked. Serve with hot rice or pasta.

The Skinny: Use low fat Italian salad dressing, low sodium soy sauce and skinless chicken breasts.


SHISH KEBAB WITH TAHINI SAUCE

~Shared by Jim D., WA
 
Makes 8 servings

Ingredients
 
6 cloves garlic, crushed
½ cup lemon juice
¼ cup plus 1 tablespoon canola oil, divided
1 teaspoon kosher salt
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground pepper
2 pounds sirloin steak, trimmed and cut into 1-inch pieces
2 large onions, cut into 8 wedges each
Tahini Sauce (recipe follows)

Instructions
 
1. Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.

2. Preheat grill to high.

3. Remove the beef from the bag. (Discard the marinade.) Brush onions with the remaining 1 tablespoon oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with Tahini Sauce.
 
Tips
Prepare through Step 1 and refrigerate for up to 1 day.
Equipment: Nine 12-inch skewers

Nutrition Information
Per serving: 314 calories; 19 g fat (4 g sat, 8 g mono); 55 mg cholesterol; 9 g carbohydrate; 28 g protein; 2 g fiber; 235 mg sodium; 473 mg potassium.
Nutrition bonus: Selenium (40% daily value), Zinc (35% dv), Vitamin C (25% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat, 1 fat

Tahini Sauce
 
Makes about 1 cup

Ingredients
 
2 cloves garlic, minced
¾ teaspoon kosher salt
½ cup tahini
7 tablespoons lemon juice
3 tablespoons water

Instructions
 
Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, lemon juice and water.

Tips
Cover and refrigerate for up to 5 days.

Note: Tahini is a thick paste made from ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition Information
Per 2-tablespoon serving: 93 calories; 8 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 3 g protein; 1 g fiber; 111 mg sodium; 88 mg potassium.
0 Carbohydrate Servings


GRILLED SHRIMP WITH MANGO SALSA

~Shared by Jim D., WA

Active Time:  20 Minutes
Total Time:  20 Minutes
Makes 4 to 6 servings

INGREDIENTS

For Salsa:
2 ripe medium mangoes
1/2 to 1 serrano chili, to taste, seeded, minced
1/4 cup minced red onion
1/3 cup fresh lime juice
3 tablespoons minced fresh cilantro leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
 
For Shrimp:
2 tablespoons canola oil
1 1/4 pounds uncooked medium shrimp, peeled, deveined
 
4 to 6 romaine lettuce leaves
1 lime, cut into 4 to 6 wedges
 
DIRECTIONS

FOR SALSA: Cut the skin from the mango. Cut the flesh of the mango away from the broad oval pit. Dice the flesh and transfer it to a bowl. Squeeze the excess pulp from the mango pit into the bowl. Puree a third of the mango in a food processor or blender.
 
Combine the diced mango with the puree and the chili, onion, lime juice, coriander, and measured salt and pepper. Set aside while you grill the shrimp.
 
FOR SHRIMP: Prepare an outdoor grill or heat a large ridged grill pan. In a bowl, toss the shrimp with the oil and lightly season with salt and pepper to taste. Grill the shrimp over medium-high heat for 2 to 3 minutes per side, or until the shrimp turn pink and begin to curl. Take care not to overcook the shrimp.
 
To serve, lay the lettuce leaves on salad plates, divide the fruit salsa onto the lettuce. Place the shrimp on the mango salsa along with the lime wedges. Serve the shrimp warm or at room temperature

Nutrition Information
Makes 4 to 6 servings - Facts Per Serving:
Calories: 196 Fat. Total: 6g Carbohydrates, Total: 16g
Cholesterol: 144mg Sodium: 456mg Protein: 20g
Fiber: 2g % Cal. from Fat: 28% Fat, Saturated: 0g
 
Source: Gatherings & Celebrations



GRILLED FILLET OF BEEF WITH CASHEL BLUE CHEESE WITH BARLEY RISOTTO

~Shared by Jim D., WA
    
Active Time:  25 Minutes
Total Time:  25 Minutes
Serves 6
 
Beef and barley is a traditional flavor combination in Ireland. And the Irish use blue cheese as much as Italians use gorgonzola. Cashel Blue is a creamy blue cheese made in Ireland from cow's milk. Look for it in gourmet cheese shops. If you are unable to find it, substitute Roquefort. Sauteed spinach would be a delicious accompaniment to this recipe.

INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
4 whole cloves
2 fresh thyme sprigs
1 garlic clove, minced
1 cup Guinness beer
2 cups beef broth
2 teaspoons treacle or mild-flavored molasses
2 teaspoons tomato puree

Six 7-ounce filet mignon steak fillets
6 ounces Cashel Blue Cheese or Roquefort, sliced into six 1-ounce servings

DIRECTIONS
Heat oil in heavy large saute pan over medium-high heat. Add onion, cloves, thyme and garlic; saute until onion is pale golden, about 2 minutes. Add Guinness. Boil until reduced by half, about 5 minutes. Add broth, treacle and tomato puree. Boil until sauce is reduced by half, stirring occasionally, about 10 minutes. Strain sauce into 2-cup glass measuring cup. Season to taste with salt and pepper.
 
DO-AHEAD TIP:
Sauce can be made 1 day ahead. Rewarm before serving.
 
Meanwhile, preheat broiler. Sprinkle steaks with salt and pepper. Arrange steaks on grill pan. Grill over medium-high heat until steaks are brown on outside and cooked to desired doneness, about 3 minutes per side for medium-rare. Top each steak with one piece blue cheese. Watching closely, broil until cheese just begins to melt, about 30 seconds.
 
Spoon Barley Risotto onto center of six warm dinner plates. Place steak atop risotto; drizzle sauce around risotto. Serve immediately.

Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 738 Fat. Total: 38g Carbohydrates, Total: 36g
Cholesterol: 179mg Sodium: 702mg Protein: 59g
Fiber: 7g % Cal. from Fat: 46% Fat, Saturated: 0g
 
Source: Cooking.com by James O'Shea


CAROLINA BARBECUED PORK

~Shared by Jim D., WA

Active Time:  10 Minutes
Total Time:  5 Hours 10 Minutes
Yields 2 1/2 pounds of barbecue; serves ten

I like to marinate the meat for at least a day; two is even better. You can roast the pork in the oven or on the grill.

INGREDIENTS
1 recipe Carolina Barbecue Sauce, cooled
2 boneless fresh pork butts (3 pounds each), untrimmed
White hamburger buns for serving
 
Other necessary recipes: Carolina Barbecue Sauce  
http://www.cooking.com/Recipes-And-More/RecDetail.aspx?rid=2188

DIRECTIONS
One or two days before the barbecue, put the pork in a container just large enough to hold it and deep enough for the sauce to cover the meat. Pour in enough sauce to cover the meat, cover the container, and refrigerate for at least a day, preferably two. Reserve the rest of the sauce for basting and dressing the meat. Halfway through the marinating process, turn the pork in the sauce.
 
If you're using a charcoal grill, start a slow fire; you should be able to hold your hand just a few inches above the grate for 10 seconds without becoming uncomfortably hot. If you're using a gas grill, oven, or smoker, heat it to 200 degrees F.
 
Put the marinated pork butts fat side up on the grill or smoker and close the lid. (For the oven, put the pork on a rack in a roasting pan.) Leave the pork alone for about 3 hours, then begin basting with sauce every 30 min. Four hours into cooking, turn the pork over and continue cooking for another 2 hours. The pork is ready when the internal temperature reads between 150 and 160 degrees F. This should take about 2 hours per pound. Take the pork off the heat and let it sit until cool enough to handle.
 
Chop and shred the the pork. You can slice the pork or pull it apart with your fingers. For slicing, cut the pork across the grain in 1/2-inch slices. For pulling, start pulling at the meat with a fork, then attack it with your fingers; the pork will come apart in large chunks. Pick out any unrendered fat.
 
TO SERVE: With a large, heavy knife, roughly chop the pork coarse. Put the chopped pork in a large bowl and begin tossing in some of the reserved sauce; the amount is a matter of taste. Serve the pork warm with more sauce on the side.

Nutrition Information
Yields 2 1/2 pounds of barbecue; serves ten - Facts Per Serving:
 
Calories: 646 Fat. Total: 22g Carbohydrates, Total: 53g
Cholesterol: 182mg Sodium: 3265mg Protein: 59g
Fiber: 4g % Cal. from Fat: 31% Fat, Saturated: 0g

Source: Fine Cooking



BARBECUED BABY BACK RIBS FOR CHARCOAL GRILL

~Shared by Jim D., WA

For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in plastic, and refrigerate overnight before grilling. You will need two wood chunks, each about the size of a lemon, for this recipe.

INGREDIENTS

For the Brine:
1/2 cup table salt or 1 cup kosher salt
1/2 cup granulated sugar
2 racks baby back ribs (about 2 pounds each), or loin back ribs

For the Spice rub:
1 tablespoon sweet paprika , plus additional 1/2 teaspoon
1 1/2 teaspoons chili powder
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
 
DIRECTIONS

TO BRINE THE RIBS:
Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.

While ribs are brining, cover two 3-inch wood chunks with water in medium bowl; soak wood chunks for 1 hour, then drain and set aside. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with 1 tablespoon spice rub; refrigerate racks 30 minutes.

TO BARBECUE THE RIBS:
Open bottom vents on grill. Ignite about 4 1/2 quarts charcoal briquettes (3/4 large chimney-full, or about 65 briquettes) and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals onto one half of grill bottom, piling them 2 to 3 briquettes high; place soaked wood chunks on top of coals. Position cooking grate over coals, cover grill, open lid vents two-thirds of the way; heat grate 5 minutes, then scrape clean with wire brush.

Arrange ribs on cool side of grill parallel to fire; cover, positioning lid so that vents are opposite wood chunks to draw smoke through grill (grill temperature should register about 350 degrees on grill thermometer, but will soon start dropping). Cook for 2 hours, until grill temperature drops to about 250 degrees, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes; add 10 fresh briquettes to pile of coals. Continue to cook (grill temperature should register 275 to 300 degrees on grill thermometer), flipping, switching, and rotating ribs every 30 minutes, until meat easily pulls away from bone, 1 1/2 to 2 hours longer. Transfer ribs to cutting board, then cut between bones to separate ribs; serve.

Source: America's Test Kitchen


GARLICKY POTATO WEDGES

~Shared by Jim D., WA

Heat grill. Pierce 2 pounds baking potatoes. Microwave potatoes 3 min. or until slightly tender. Remove potatoes, let sit 2 min. Cut potatoes into wedges. In saucepan, combine 4 tbs unsalted butter, 2 large cloves garlic, peeled and chopped, and 1 tbs chopped rosemary, cook until butter melts. Stir in 1 tsp lemon zest. Toss potato wedges with butter herb mixture until coated. Grill until tender, turning once, then serve.
 
Makes 6 servings.


GRILLED SOUR CREAM AND ONION BURGERS

~Shared by Jim D., WA

The classic duo of sour cream and onion soup mix jazzes up juicy beef burgers.

Prep Time: 25 min
Total Time: 25 min
Makes: 8 sandwiches

2 lb lean (at least 80%) ground beef
1 package (1 oz) onion soup mix
1 cup sour cream
1/2 cup Progresso® plain bread crumbs
1/8 teaspoon pepper
8 sandwich buns, split, or 1 round focaccia bread (about 10 inches in diameter), cut horizontally in half, then cut into 8 wedges
Leaf lettuce, if desired

1. Heat gas or charcoal grill. In large bowl, mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch thick.

2. Place patties on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Serve with lettuce in buns.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Special Touch
Try sprinkling burgers with canned French-fried onions for fun, flavor and crunch!

Variation
Instead of shaping patties into the usual round shape, shape them into wedges and serve on wedges of focaccia instead of traditional sandwich buns.

Nutrition Information:
1 Sandwich: Calories 410 (Calories from Fat 180); Total Fat 20g (Saturated Fat 9g, Trans Fat 1 1/2g); Cholesterol 90mg; Sodium 630mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 5g); Protein 26g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker


GRILLED FRENCH ONION BURGERS

~Shared by Jim D., WA

Onion dip and onion soup mix are the flavor boosters in beefy burgers.

Prep Time: 25 min
Total Time: 25 min
Makes: 8 servings

2 pounds ground beef
1 envelope (about 1 1/2 ounces) onion soup mix
8 ounces French onion dip (1 cup)
1/2 cup Progresso® plain bread crumbs
1/8 teaspoon pepper
Lettuce leaves
8 slices tomato
8 kaiser rolls, split and toasted
Ketchup, if desired
Pickle planks, if desired

1. Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick.

2. Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Planned-Overs
If this recipe makes too many burgers for your family, freeze half of the grilled burgers and you'll have the makings of an emergency meal!

Nutrition Information:
1 Serving: Calories 465 (Calories from Fat 215); Total Fat 24g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 75mg; Sodium 900mg; Total Carbohydrate 36g (Dietary Fiber 2g, Sugars ncg); Protein 28g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 10%; Iron 22% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat; 1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker


GRILLED PATTY MELTS WITH SMOTHERED ONIONS

~Shared by Jim D., WA

Grill the rye, slice the Swiss and pile on the onions for a burger extraordinaire!

Prep Time: 40 min
Total Time: 40 min
Makes: 4 sandwiches

Patty Melts
1 lb lean (at least 80%) ground beef or ground turkey
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
8 slices rye bread
4 slices (3/4 oz each) Swiss cheese

Onions
1 teaspoon vegetable oil
2 medium onions, thinly sliced, separated into rings
1/8 teaspoon salt
Dash pepper

1. Heat gas or charcoal grill. In medium bowl, mix all patty melt ingredients except bread and cheese. Shape mixture into 4 patties, about 3/4 inch thick. Refrigerate while cooking onions.

2. In 8-inch skillet, heat oil over medium-high heat. Cook onions in oil, stirring frequently, until tender. Stir in salt and pepper; keep warm.

3. Place patties on grill rack over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Add bread slices to side of grill for last 5 minutes of grilling, turning once, until lightly toasted. Top patties with cheese. Cover grill; cook about 1 minute longer or until cheese is melted. Place patties on bread; top with onions.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Success
If grilling turkey patties, brush the grill rack with oil before adding the patties. Because of their lower fat content, turkey patties may stick to the grill otherwise.

Nutrition Information:
1 Sandwich: Calories 450 (Calories from Fat 190); Total Fat 22g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 90mg; Sodium 870mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 4g); Protein 31g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 25%; Iron 20% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker


GRILLED INSIDE-OUT SOUTHWESTERN CHEESEBURGERS

~Shared by Jim D., WA

Get the "works" grilled inside your burgers! Cheese, chiles and taco sauce are the flavor boosters.

Prep Time: 15 min
Total Time: 35 min
Makes: 4 servings

1 1/2 lb lean (at least 80%) ground beef
2 tablespoons finely chopped onion
2 tablespoons drained Old El Paso® chopped green chiles (from 4.5-oz can)
8 slices pepper Jack cheese, 2x1x1/4 inch (about 4 oz)
4 kaiser rolls, split
1/4 cup Old El Paso® taco sauce or Old El Paso® Thick 'n Chunky salsa

1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely.

2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Serve-With
For a quick-to-the-table meal, stop at the deli to pick up a quart of creamy coleslaw. Limeade mixed with sparkling water makes a delicious nonalcoholic margarita-like beverage!

Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 250); Total Fat 28g (Saturated Fat 12g, Trans Fat 2g); Cholesterol 130mg; Sodium 720mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 2g); Protein 41g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 25%; Iron 25% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5 Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker


CARIBBEAN RUB

~Shared by Jim D., WA

1 teaspoon sugar
1 teaspoon dried minced onion
1/4 teaspoon salt
1/2 to 3/4 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 teaspoon dried thyme leaves, crushed

Cooking Directions
In a small bowl, stir together the spices.

Rub spice mixture evenly over meat, coating the entire surface.

Cook meat as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.

Serving Suggestions
A Caribbean rub that brings the slightly sweet and spicy flavors of the Islands simply. Try with pork chops on the grill or a roasted tenderloin.

Source: FoodReference.com



MEXICAN SKEWERS WITH CHARRED CORN AND BLACK BEAN SALSA

~Shared by Jim D., WA

INGREDIENTS

1 petite shoulder tender (8 ounces)
1/4 cup lime juice
1/4 cup pineapple juice
2 tablespoon Cointreau
2 tablespoon Tequila
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1 medium jalapeno, seeded
2 tablespoons olive oil
Salt and pepper, to taste

Cut petite tender into one inch cubes, set aside. In a food processor, combine remaining ingredients processing until smooth.

Add beef cubes to marinade and refrigerate 30 minutes to overnight. Drain marinade; discard. Place marinated beef cubes on a five-inch wooden skewer. Grill to medium doneness.

Serve with Charred Corn and Black Bean Salsa (recipe follows).

Charred Corn and Black Bean Salsa

INGREDIENTS
4 ears corn, roasted or grilled
1 can black beans, drained and rinsed
1/4 cup jalapeno pepper, seeds and ribs removed
1 medium tomato, chopped, seeds removed
1/4 cup cilantro, chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
Juice of one lime
Salt and pepper, to taste
 
DIRECTIONS
Combine all ingredients, chill and serve.

Source: txbeef.org
 

GRILLED HALIBUT WITH SAUTEED VEGETABLES

~Shared by Jim D., WA

Active Time:  30 Minutes     
Total Time:  30 Minutes
Makes 4 servings

INGREDIENTS

3 tablespoons vegetable oil
1 small onion, chopped
1 small red bell pepper, chopped
1/2 cup chopped celery
1/2 small eggplant, peeled and chopped, about 1 cup
1 small zucchini, chopped
3 cloves garlic, minced
One 10-ounce package frozen spinach, thawed, chopped, and drained
1/8 cup white wine
1 pound halibut fillets or other firm-fleshed white fish

DIRECTIONS

In a large skillet, heat the oil, add the onion, and cook for 3 minutes. Add the bell pepper, celery, and eggplant and cook for 4 minutes, stirring constantly to keep the vegetables from sticking to the bottom of the pan. Add the zucchini, garlic, and spinach and continue cooking for 3 minutes. Add the white wine and cook for 3 minutes. Season with salt and pepper to taste. Set aside and keep warm while you cook the fish.

Grill the halibut over high heat, or place under a broiler for 4 to 5 minutes on each side, depending on the thickness of the fish.

Place the vegetables in a serving dish and top with the fillets.

NOTE: This is a very pretty dish for home entertaining and is very easy to prepare, since the vegetable mixture can be made early in the day and then reheated before serving. Simply bring the vegetables to room temperature before warming.

Source: EatingWell Magazine


GRILLED FILET MIGNON WITH HERB BUTTER & TEXAS TOASTS

~Shared by Jim D., WA

Makes 4 servings

Ingredients
 
1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil, divided
1 tablespoon minced fresh chives or shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram or oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic (1 minced, 1 peeled and halved)
1 pound filet mignon, about 1 ½ inches thick, trimmed and cut into 4 portions
4 slices whole-grain bread
4 cups watercress, trimmed and chopped

Instructions
 
1. Preheat grill to high.

2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.

3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.

4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Tips
 
Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.

Nutrition Information
Per serving: 303 calories; 14 g fat (5 g sat, 6 g mono); 80 mg cholesterol; 15 g carbohydrate; 29 g protein; 5 g fiber; 438 mg sodium; 462 mg potassium.
Nutrition bonus: Zinc (46% daily value), Selenium (44% dv), Vitamin C (28% dv), Iron (17% dv).
1/2 Carbohydrate Serving
Exchanges: 1 starch, 3 1/2 lean meat, 1 fat

Source: Eatingwell.com


GARLIC LOVER'S RUB

~Shared by Jim D., WA

Makes about 1/4 cup

Ingredients
 
8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons stone-ground mustard
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper
½ teaspoon freshly grated lemon zest

Instructions
 
Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Tips
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.

EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side

SALMON FILLET
30 minutes
3-5 minutes per side

CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F

CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F

CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165°F

DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150°F

PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145°F

PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145°F

FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140°F for medium

STRIP STEAK bone-in, 3/4"-1" thick
2 hours to overnight
4-5 minutes per side; 140°F for medium

LAMB LOIN CHOPS
2 hours to overnight
5-6 minutes per side; 145°F for medium

*All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Garlic Lover's Rub Nutrition Information
Per 2 teaspoons: 28 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 302 mg sodium; 16 mg potassium.
0 Carbohydrate servings
Exchanges: 1/2 fat

Source: Eatingwell.com



GRILLED CHICKEN WITH CHERRY-CHIPOTLE BARFBECUE SAUCE

~Shared by Jim D., WA

This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapenos), which add not only heat but also a subtle smoky taste. Enjoy this variation of barbecued chicken with coleslaw and cornbread. Recipe by Nancy Baggett.    

SERVES: 8
PREP TIME: 30 minutes
TOTAL TIME: 2 hours 45 min.
LEVEL: Easy

Ingredients
1 cup fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons minced canned chipotle peppers in adobo sauce, or more to taste (see Ingredient Note)
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts, trimmed of fat

Directions
1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish (see Note) large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

2. Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.

3. Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.

Nutrition Information
Per serving
Calories: 180
Carbohydrates: 14g
Fat: 3g
Saturated Fat: 1g
Monounsaturated Fat: 1g
Protein: 24g
Cholesterol: 63mg
Dietary Fiber: 1g
Potassium: 272mg
Sodium: 179mg
Nutrition Bonus: Selenium (29% daily value).

Source: EatingWell Test Kitchen


BARBECUED SHRIMP WITH PEANUT SAUCE

~Shared by Jim D., WA

4 pounds large shrimp, peeled and deveined
1 bottle 8-oz. Italian dressing
One quarter cup lime juice
1 Tbsp. sesame oil
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
1 pound fettuccini, cooked

Combine shrimp and remaining ingredients in a sealed bag and refrigerate for several hours. Remove shrimp from marinade and grill over medium-hot coals for several minutes or until shrimp turn pink. Remove from grill and serve over hot fettuccini and peanut sauce.

Peanut Sauce

One half cup chicken broth
One third cup coconut milk
One third cup creamy peanut butter
1 tsp. fresh ginger, grated
2 Tbsp. lime juice
1 Tbsp. fish sauce (you may find this in the gourmet section of most grocery stores or you may substitute soy sauce)
Salt and pepper to taste

Combine all ingredients in a blender or food processor until smooth.

The Skinny: Use low fat Italian dressing for the shrimp and low fat chicken broth and peanut butter for the sauce. Coconut milk is very high in fat so take it easy on the sauce if you are watching your calories ... or you may end up watching the result of too many calories when you look in the mirror.

White Bean and Fennel Salad

One third cup extra virgin olive oil
One third cup white wine vinegar
Salt and pepper to taste
1 tsp. dried thyme
2 cans 15-oz. cannelloni beans, rinsed and drained
2 cloves garlic, minced
2 fennel bulbs, sliced
One third cup blue cheese, crumbled
Parsley for garnish

Combine all ingredients in a large bowl and chill for several hours before serving.

The Skinny: Use low fat blue cheese. You are already ahead of the game since this recipe uses olive oil, which is more healthful than other oils. We pretty much use olive oil in place of any other type of oil in all of our cooking.


BARBECUED BABY BACK RIBS

~Shared by Jim D., WA

Active Time:  5 Minutes
Total Time:  3 Hours 35 Minutes
Makes 4 main course servings

Everybody loves ribs. For my money, you can't beat the baby backs. For the best results, cook these ribs on your grill, using wood chips. But highly tasty ribs can be made in the oven as well. Delicious with potato salad, baked beans and a chilled Rose wine.

INGREDIENTS
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons brown sugar
3 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons dry mustard
4 pounds baby back pork ribs (about 4 half racks)
 
Disposable 9-by-6-by-1-inch aluminum broiler pans
2 cups hickory wood chips, soaked in water 1 hour, drained
 
3 cups good-quality purchased barbecue sauce
 
DIRECTIONS
Mix first 6 ingredients in small bowl to blend. Sprinkle most spice mixture over both sides of ribs, patting with your fingers to adhere. Cover and refrigerate ribs at least 2 hours.
 
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Place empty broiler pan between piles. Sprinkle each pile with generous 1/2 cup hickory chips. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame and temperature registers 350 degrees F.
 
If using a gas grill: Set up for indirect grilling and place wood chips in the smoker box or wrap in foil and place on one of the burners. With some gas grills, you need to preheat the grill to high until you see smoke, then reduce the heat to the desired temperature.
 
Place ribs in rib rack and place on grill. Cook until meat pulls back 1/4 inch from ends of bones and meat is very tender, about 1 hour 30 minutes. On a charcoal grill, you'll need to add 10 fresh coals to each side after 10 minutes. Don't over-cook. I like a rib that has some chew to it.
 
During last 10 minutes of cooking, brush both sides of ribs with sauce. Cook ribs directly over fire to caramelize sauce. Transfer ribs to platter. Sprinkle ribs with a little more spice mixture and brush with more sauce. Let ribs rest 5 minutes Serve, passing remaining sauce separately, if desired.
 
VARIATION:
Oven Method - Preheat oven to 350 degrees F. Rub and marinate ribs as described above. Place in roasting pan and roast ribs until well-browned and meat is very tender, about 1 hour 30 minutes. Cover ribs with foil if beginning to dry out. Brush with sauce during last 10 minutes of baking. Serve as described above.

Nutrition Information
Makes 4 main course servings - Facts Per Serving:
Calories: 606 Fat. Total: 25g Carbohydrates, Total: 37g
Cholesterol: 129mg Sodium: 2969mg Protein: 57g
Fiber: 8g % Cal. from Fat: 37% Fat, Saturated: 0g
 
Source: Steven Raichlen, the author of the award-winning Barbecue Bible


FIREWORKS GRILLED CHICKEN WITH QUICK-FIX ORANGE BARBECUE GLAZE

~Shared by Jim D., WA

Active Time:  35 Minutes
Total Time:  1 Hour 35 Minutes
Serves 6

Two secrets for great barbecued chicken: First, choose smaller birds and use a cleaver to cut them up yourself, which results in uniformly-sized pieces that stand a better chance of cooking through on the grill before the sweet-hot glaze scorches. And second, start with top-notch purchased barbecue sauce for convenience, but customize it for a little extra backyard flair. This tangy, tender chicken is good hot, warm or at room temperature, depending on the rest of your cookout schedule.

INGREDIENTS
For the Glaze:
1 1/2 cups purchased hickory smoke-flavored barbecue sauce
1 6-ounce container frozen orange juice concentrate, thawed
2 tablespoons soy sauce
2 tablespoons medium-dry sherry
1 tablespoon whole-grain mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 garlic cloves, peeled, crushed through a press
1/2 teaspoon dried thyme, crumbled
For the Chicken:
2 small chickens, about 6 1/2 pounds total
Canola oil, for the grill rack
 
DIRECTIONS
FOR THE GLAZE:
Mix all ingredients in a medium bowl. The glaze can be prepared up to 3 days in advance, if desired. Cover and chill. Return to room temperature before using.
 
FOR PREPARING CHICKEN:
Set one of the chickens up on its tail end, with its back towards you. With a sharp cleaver, cut downwards along both sides of the backbone and through the thigh joints. Reserve the backbone for another use. Cut off the wings. Cut off the legs and separate the drumsticks from the thighs. Split the breasts along the breastbone, then cut each breast half crosswise in half again. Repeat with the remaining chicken. You should have 20 smallish pieces of chicken, about equally assorted between light and dark meat.
 
TO GRILL CHICKEN:
Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium. Position grill rack about 6 inches above heat source.
 
When the grill is ready, lightly oil the rack. Lay chicken pieces on the rack, cover and grill 5 minutes. Turn, cover and grill for another 5 minutes. Brush the chicken with some of the glaze, turn and grill for 5 minutes. Continue brushing chicken with glaze and turning it every 5 minutes until the glaze is used up, and the chicken is cooked through while remaining moist, 25 to 30 minutes total grilling time for white meat, 30 to 35 minutes total grilling time for dark meat.
 
TO SERVE:
Transfer to a platter and season lightly to taste with salt and pepper. Serve hot, warm or at room temperature.

Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 334 Fat. Total: 8g Carbohydrates, Total: 20g
Cholesterol: 127mg Sodium: 1029mg Protein: 41g
Fiber: 1g % Cal. from Fat: 22% Fat, Saturated: 0g
 
Source: by Michael McLaughlin for Cooking.com


SEAFOOD MEDLEY

~Shared by Jim D., WA

Active Time:  20 Minutes
Total Time:  12 Hours 20 Minutes
Serves 6

INGREDIENTS
6 lobster or crayfish tails
12 fresh clams, soaked overnight
12 large shrimp in their shells
12 mussels, scrubbed and soaked
12 baby octopus
12 oysters
12 sea scallops
1 cup olive oil
6 garlic cloves
lemon wedges, to serve
 
DIRECTIONS
Cut lobster tails in halves. Pry the clams open and remove top shell. Slit through shrimp shells along backbone and remove intestinal vein. Prepare a fire in a grill to a high heat. Arrange seafood on a grill rack and sprinkle with olive oil. (Octopus and crayfish tails should take about 10 minutes; mussels, clams and shrimp, about 5 minutes; scallops and oysters, 2 minutes. Discard any mussels that do not open.) Transfer to a large platter when cooked and keep warm.
 
Mash garlic well and place in a mixing bowl. Slowly add olive oil, whisking briskly to a smooth, thick emulsion like mayonnaise. Season with salt and pepper to taste. Serve seafood with garlic mayonnaise and lemon wedges.

Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 710 Fat. Total: 42g Carbohydrates, Total: 12g
Cholesterol: 292mg Sodium: 966mg Protein: 68g
Fiber: 0g % Cal. from Fat: 53% Fat, Saturated: 0g
 
Source: The Barbecue Cookbook


BARBECUED CHICKEN

~Shared by Jim D., WA

Active Time:  25 Minutes
Total Time:  55 Minutes
Makes 4 servings

INGREDIENTS
3/4 cup fresh lime juice (about 4 limes)
1 cup ketchup
1/2 cup molasses
1/4 cup vegetable oil
1 teaspoon ground allspice
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 chicken breast halves, bone in
 
DIRECTIONS
In a large mixing bowl, whisk together the lime juice, ketchup, molasses, oil, and seasonings.
 
Divide the sauce into 2 equal portions. Marinate the chicken breasts in one portion for 30 minutes.
 
Meanwhile, prepare a barbecue grill or preheat the oven to 375 degrees F.
 
Arrange the chicken breasts on the grill rack or in a large roasting pan. Brush generously with the remaining barbecue sauce. Grill or bake until the chicken is thoroughly cooked through, basting it with the sauce.
 
Nutrition Information
Makes 4 servings - Facts Per Serving:
 
Calories: 572 Fat. Total: 17g Carbohydrates, Total: 50g
Cholesterol: 137mg Sodium: 1490mg Protein: 56g
Fiber: 2g % Cal. from Fat: 27% Fat, Saturated: 0g
 
Source: Burt Wolf's Table

 
OYSTERS ON THE GRILL

~Shared by Jim D., WA

Serves 4

Who says that you need to be limited in your grilling choices? Next time, venture out and try this fantastic recipe.

INGREDIENTS
1 stick Wild Oats Unsalted Organic Butter
1 tablespoon each fresh basil, tarragon
& thyme, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt to taste
36 fresh large oysters, in the shell, scrubbed
 
DIRECTIONS
Prepare a medium-hot fire in the grill. Melt butter in saucepan. Stir in herbs, garlic, juice, zest, and salt to taste.
 
Inspect oysters to make sure they are all tightly closed; discard any oysters whose shells do not close to the touch. Place directly on grate. Cover and cook until they open slightly; about 4 to 6 minutes.
 
Using an oven mitt or work glove to protect your hands, remove the top shells. Discard any unopened oysters. Drizzle a little herb butter onto each oyster. Slurp and enjoy!
 
Source: Wild Oats Natural Marketplace


SIZZLIN' FAJITAS

~Shared by Jim D., WA

Active Time:  15 Minutes     
Total Time:  1 Hour 20 Minutes
Serves 4 as a main course
 
You may substitute skirt steak for flank steak, if you can find it. Another cut from the beef flank, skirt steak is more traditionally used in real Southwestern fajitas. Don't try to cook flank or skirt steak to the well-done stage or it will be as tough as shoe leather!

INGREDIENTS

1 flank steak (about 1 pound)
1 green onion, white and 2 inches of the green part, coarsely chopped
2 large jalapeno chiles, seeded and coarsely chopped
1 cup loosely packed fresh cilantro leaves
4 tablespoons light olive oil or canola oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 large flour tortillas
1 red bell pepper, cored, seeded, and cut into 1/4-inch strips
1 yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
1 Anaheim chile, cored, seeded, and cut into 1/4-inch strips
1 small yellow onion, peeled, halved lengthwise, and cut into thin strips
1 medium Haas avocado, pitted, peeled, and cut into thin slices
1 cup good-quality bottled salsa

DIRECTIONS

Place the steak in a glass or ceramic baking dish. In a food processor or blender, purée the green onions, jalapeño, cilantro, 3 tablespoons of the oil, lime juice, salt, and pepper. Pour the mixture over the steak and turn to coat both sides evenly. Cover and marinate at room temperature for 1 to 2 hours, turning at least once.

Wrap the tortillas in foil and warm in the oven at 150 degrees F while you cook the steak and vegetables.

Preheat a grill pan over medium heat until very hot. Brush the peppers and onions with the remaining tablespoon of olive oil. Add the vegetables to the grill pan and cook, turning often with tongs until softened, about 4 minutes.

Transfer to a glass or nonreactive metal bowl and cover to keep warm. Drain the marinade from the steak, place the steak in the hot grill pan, and grill for 4 minutes. Turn and cook until seared and nicely browned. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes, and then carve the meat across the grain into 1/4-inch thick slices. Cut these slices lengthwise in thirds and season with salt. Arrange the meat on a platter with the peppers and onions. Serve with the avocado, salsa, and the warmed tortillas, wrapping a few pieces of meat and some vegetables inside each one.
 
Source: Grill Pan Cookbook


SMOKED BABY BACK RIBS WITH SPICY CREOLE BARBECUE SAUCE

~Shared by Jim D., WA

Active Time:  15 Minutes
Total Time:  14 Hours
Makes 4 main course servings

INGREDIENTS
4 whole racks baby back pork ribs (about 8 pounds total)
Creole Seasoning

Charcoal briquettes
2 cups hickory wood chips, soaked in water 1 hour, drained
Disposable 9x6x1-inch aluminum broiler pans
Spicy Creole Barbecue Sauce (recipe follows)
 
DIRECTIONS
Sprinkle ribs generously with Creole Seasoning. Cover and refrigerate at least 12 hours or overnight.
 
Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Place empty disposable broiler pan between piles; fill pan with water. Sprinkle each pile with generous 1/2 cup hickory chips. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame and temperature registers 350 degrees F.
 
Place ribs on rack over broiler pan. Cook until meat is very tender and pulls back from ends of bones, adding briquettes and wood chips to each pile, and water to broiler pan as needed, about 1 hour 30 minutes. Brush both sides of ribs with 1 cup Spicy Creole Barbecue Sauce and cook 15 minutes longer.
 
Transfer ribs to platter. Serve ribs, passing remaining sauce separately.
 
CHEF'S NOTES: It's very easy to turn your grill into a smoker. Preheat grill and let coals become hot. Add wood and turn heat to low. Add a small pan of water to coals. This helps ribs to stay moist. Adjust temperature when needed. If you don't have a temperature gauge on your smoker or grill, use a fryer thermometer. Also add wood when needed. If flare ups occur, place a small sheet pan over coals to catch fat drippings. I like to soak the wood so it will smolder, not just burn. My favorite woods are apple, pecan and hickory.
 
Take the time and completely cook your ribs until tender. It takes a while, so plan in advance.

Nutrition Information
Makes 4 main course servings - Facts Per Serving:
Calories: 1645 Fat. Total: 124g Carbohydrates, Total: 26g
Cholesterol: 491mg Sodium: 1719mg Protein: 102g
Fiber: 1g % Cal. from Fat: 68% Fat, Saturated: 0g

Spicy Creole Barbecue Sauce

Active Time:  25 Minutes
Total Time:  1 Hour 40 Minutes
Makes about 1 1/2 quarts

INGREDIENTS
1 tablespoon butter
2 medium onions, coarsely chopped
2 medium bell peppers, coarsely chopped
20 cloves garlic, coarsely chopped
1 1/4 cups apple cider vinegar
8 ounces fresh ginger, peeled, coarsely chopped
1 cup mild-flavored molasses or honey
1 cup (packed) golden brown sugar
One 6-ounce can tomato paste
1/2 cup (about) hot pepper sauce
1 1/2 cups beer
Cayenne pepper, optional
 
DIRECTIONS
Melt butter in large heavy-duty saucepot over medium-high heat just until brown, stirring constantly, about 1 minute. Add onions, peppers and garlic. Saute until very brown, about 15 minutes. Stir in vinegar and ginger. Bring to boil. Stir in molasses, brown sugar, tomato paste and hot pepper sauce; bring to boil. Add beer; bring to boil. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour.
 
Puree sauce with hand blender or bar blender until smooth. Season to taste with salt, black pepper and cayenne pepper. Thin sauce with more beer or water if too thick. Cover and simmer for flavors to blend, stirring occasionally, about 15 minutes.
 
CHEF'S NOTES:
Don’t over season your barbecue sauce. Remember that ribs are also seasoned heavily. Sauce will last up to 3 months stored in air-tight container in refrigerator. It’s best at a couple of weeks, and goes great on all meats and game.

Serving size = 1/4 cup
Nutrition Information
Makes about 1 1/2 quarts - Facts Per Serving:
Calories: 102 Fat. Total: 1g Carbohydrates, Total: 24g
Cholesterol: 1mg Sodium: 136mg Protein: 1g
Fiber: 1g % Cal. from Fat: 9% Fat, Saturated: 0g
 
Source: Jamie Shannon, Executive Chef of Commander's Palace and co-author of Commander's Kitchen


BURGERS WITH FRUIT SALSA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Serve with fruit salsa, grilled pineapple and/or basmati rice.

Prep time: 15 minutes
Cook time: 14 minutes

Ingredients
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Beef
1 teaspoon freshly grated ginger
1 clove garlic, minced
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped and seeded jalapeno
1 tablespoon pineapple juice
2 teaspoons low-sodium soy sauce
Whole wheat buns (optional)
Sliced fresh pineapple rings, grilled (optional)

Directions
1. Combine first 8 ingredients in a large mixing bowl. Shape into 4 equal size burgers.

2. Coat a grill rack with cooking spray. Grill, covered with grill lid, over medium-high heat (350F to 400F) 5 to 7 minutes on each side or until desired degree of doneness.

Stove-top instructions:
Place patties in a large skillet or grill pan over medium-high heat; cook 8 to 10 minutes on each side or until done.

Makes 4 servings.

Fruit Salsa

Prep time: 15 minutes

Ingredients
3/4 cup fresh chopped pineapple
1/4 cup chopped mango
1/4 cup diced purple onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 tablespoons seeded and chopped jalapeño
2 tablespoons chopped fresh cilantro

Directions
1. Combine all ingredients in a medium bowl; chill and serve with Island Burgers.

Nutritional Analysis Per Serving for Island Burger
Using Laura’s 92% Lean Ground Beef
CALORIES 269.19 (30% from fat); FAT 9.13g (sat 4.05g); PROTEIN 21.40g; CARB 1.38g; FIBER .15g; CHOL 60.75mg; IRON .05mg; SODIUM 221.58mg
Using Laura’s 96% Lean Ground Beef
CALORIES 147.69 (27% from fat); FAT 4.58g (sat 2.03g); PROTEIN 24.43g; CARB 1.38g; FIBER .15g; CHOL 60.75mg; IRON .05mg; SODIUM 236.77mg

Nutritional Analysis for Fruit Salsa
CALORIES 22.14 (3% from fat); FAT .09g (sat .02g); PROTEIN .38g; CARB 5.71g; FIBER .81g; CHOL 0mg; IRON .15mg; SODIUM 1.18mg


STUFFED BURGERS WITH CARAMELIZED ONION AND SWISS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients
2 pounds Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons Creole mustard
1 large onion, thinly sliced
1 teaspoon sugar
1/2 teaspoon olive oil
4 (1- to 1 1/2-ounce) Swiss cheese slices
Vegetable cooking spray
6-8 whole grain buns, split and toasted
6-8 green or red leaf lettuce pieces
6-8 tomato slices
Ketchup, light mayonnaise (optional)

Directions
1. Combine lean ground beef and next 3 ingredients; (shape into 12 equal-size patties for 6 servings or 16 patties for 8 servings); cover and chill.

2. Cook onions and sugar in hot oil over medium-low heat 30 minutes, or until caramel-colored, stirring occasionally. Cool 10 minutes.

3. Spoon onions evenly over half of the patties. Top evenly with cheese slices, tearing cheese slices as needed to fit patties. Cover with remaining patties, pressing edges to seal.

4. Coat grill rack with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness.

5. Arrange stuffed patties over bun bottoms, top with lettuce, tomato, and if desired, ketchup and mayonnaise.

Stove Top Directions
1. Place patties in a large skillet over medium-high heat; cook 8 to 10 minutes on each side or until done.

Broiler Directions
1. Broil 5 1/2 inches from heat (with electric oven door partially open) 8 to 10 minutes on each side or until beef is no longer pink.

Makes 6-8 servings.

Cooking Tip: Placing your formed patties in the freezer for 5 to 10 minutes will make them easier to flip and less likely to fall apart.

Nutritional Analysis Based on 8 Servings

CALORIES 321 (42% from fat); FAT 15.2g (sat 7.0g); PROTEIN 28.7g; CARB 18.2g; FIBER 2.0g; CHOL 73mg; IRON 21.6mg; SODIUM 465mg.

Diabetic Exchanges: 1 starch; 1 vegetable; 3 medium fat meat

Using Laura's 96% Lean Ground Round
CALORIES 301 (33% from fat); FAT 10.7g (sat 5.0g); PROTEIN 31.7g; CARB 18.2g; FIBER 2.0g; CHOL 73mg; IRON 11.6mg; SODIUM 480mg.

Diabetic Exchanges: 1 starch; 1 vegetable; 3 lean


SOUTHWEST BURGERS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients
1 pound Laura's Lean Ground Beef
2 tablespoons hot salsa
1 tablespoon chopped fresh cilantro
Topping: Avocado slices

Directions
1. Mix ingredients with a fork.

2. Form into 4 equal size burgers.

3. Heat skillet or grill; spray lightly with olive oil.

4. Cook burgers over medium heat until browned on one side. Turn burgers carefully with spatula. Cook burgers to an internal temperature of 160 degrees when measured with a meat thermometer. (Juices should run clear.)

5. Salt and pepper to taste. Add topping.

Cooking Tip: Here's one more in an endless list of variantions on the traditional burger. In fact, you could take just the first two ingredients - ground beef and salsa - an inspiration for your own variations: ground beef mixed with barbecue sauce, or mustard, or ketchup, or teriyaki marinade...

Makes 4 servings.

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 162 (49% from fat); FAT 9.0g (sat 4.0g); PROTEIN 21.1g; CARB 0.4g; FIBER .02g; CHOL 60mg; IRON 20.0mg; SODIUM 113mg

Diabetic Exchanges: 3 lean meat

Using Laura's 96% Lean Ground Round
CALORIES 142 (29% from fat); FAT 4.5g (sat 2.0g); PROTEIN 24.1g; CARB 0.4g; FIBER .02g; CHOL 60mg; IRON 10.0mg; SODIUM 128mg

Diabetic Exchanges: 3 very lean meat


GRILLED CHICKEN UNDER BRICKS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
 
Cooking Instructions
If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a non-reactive baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30 minutes to 1 hour, turning several times.

Set up the grill for direct grilling and preheat to high. In the best of all worlds, you’d build your fire with oak chunks. Alternatively, use gas or charcoal, plus soaked wood chips for smoke. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.

When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips on the coals. Arrange the chicken breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate. Place a brick on top of each. Grill the breasts until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive cross-hatch of the grill marks. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. Transfer the breasts to plates or a platter and serve at once.



PEPPERED AHI TUNA WITH CANTALOUPE & PINEAPPLE SALSA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Makes: 6 servings
Prep time: 40 minutes
Cook time: 6–8 minutes

Ingredients
6 Ahi tuna steaks 3/4 – 1 inch thick

Pepper Paste:
1/4 cup coarse ground black pepper
2 tablespoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
3/4 teaspoon apple cider vinegar
1/4 teaspoon garlic salt

Cantaloupe and Pineapple Salsa:
1 cup diced cantaloupe
1/2 cup diced red onion
1/2 cup diced pineapple
1/4 cup chopped cilantro
2 1/2 tablespoons lime juice
2 teaspoons minced jalapeño peppers
Salt
 
In a small bowl, add the pepper paste ingredients and blend until the mixture forms a paste. Coat the tuna steaks evenly with the pepper paste. Wrap each steak individually with plastic wrap and refrigerate for 30 minutes.

Combine the cantaloupe and pineapple salsa ingredients in a medium bowl and toss until mixed. Add salt to taste. The salsa can be served at room temperature or refrigerated until ready to use.

Build a charcoal fire in an outdoor grill and open all dampers for maximum heat. Heat the grill to approximately 500 to 600 °F. Carefully apply a light coat of oil to the hot grill grates by applying with a paper towel or grill brush. Remove the tuna steaks from the plastic wrap and place on the grill, directly over the heat. Grill for 3 minutes on each side or less depending on how you like them. Tuna should be firm with pink in the middle. If you prefer your tuna to be rare to medium-rare, grilling time should be reduced to 1 1/2 to 2 minutes per side.

To serve, slice the tuna into 1/4 inch strips and top with a generous amount of salsa.

Source: World champion pitmaster Chris Lilly, on behalf of Kingsford® charcoal


STEAK AND VEGETABLE SKEWERS WITH MUSTARD HORSERADISH SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Makes: 6 servings
Prep time: 20 minutes, plus 2–6 hours for marinade
Cook time: 8–10 minutes

Ingredients
2 onions
3 bell peppers
2 pounds ribeye steak (1 inch thick), cut into cubes

Marinade
1 cup soy sauce
1 cup vegetable oil
2/3 cup brown sugar
6 tablespoons granulated sugar
1/4 cup apple cider vinegar
1/4 cup ground ginger
1/4 cup garlic salt

Mustard Horseradish Sauce
1/2 cup whipping cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt

In a small bowl combine the marinade ingredients and mix well. Cut the onions and peppers into 1 inch pieces. Divide the marinade between 2 bowls or 2 resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2–6 hours.

In a small mixing bowl, beat the whipping cream just until it starts to thicken. Add the remaining ingredients, blend well with a spoon, and serve on the side as a dipping sauce for the skewers.

Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper and meat on to the skewers.

Build a charcoal fire for direct grilling. When the coals are hot (approximately 450-500 F), grill the kabobs directly over the coals for 8–10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill.

Source: World champion pitmaster Chris Lilly, on behalf of Kingsford® charcoal



BEER-BASTED RIBS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
4 lbs country style pork ribs
1 bottle of Cattleman’s bbq sauce
Basting sauce
12 ounces of beer

Pour on 3 8-oz bottles of bbq sauce.
Pour on 12 oz. of beer.
Cut up one onion and throw in pan with ribs.
Seal up pan with aluminum foil.
Place pan directly on hot coals for 20-30 minutes then reduce heat.
Throw ribs on grill for browning.
Take ribs off grill after browning and baste with more sauce.

Source: Cattlemen's


BLACKBERRY MOUNTAIN BBQ PORK CHOPS WITH BLACKBERRY QUE SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Servings: 4 to 6 servings

Prep Time: 4 to 24 hours including overnight brining
Cook Time: 40 minutes

Ingredients:
4 (16 ounces each) porterhouse pork chops (Kurabata pork is best if available)
1/4 cup French's® Honey Mustard

Rub
1 tablespoon brown sugar
1 tablespoon white sugar
1 tablespoon garlic powder
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon paprika

Blackberry Que Sauce
3 cups blackberries or raspberries
4 tablespoons good Cabernet or Pinot wine
1 tablespoon brown sugar
3/4 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce
2 tablespoons rice wine vinegar
2 tablespoons butter

Steps:
Massage mustard into chops and then sprinkle rub over chops, coating evenly. Place chops on plate. Refrigerate, covered, 4 to 24 hours.

Prepare Blackberry BBQ Sauce: Cover berries with wine and brown sugar in small saucepan. Poach for 10 minutes. Strain and mash the berries in strainer set over a bowl. In same saucepan, heat Cattlemen's barbecue sauce and vinegar; simmer 3 minutes. Stir in berry juice. Cook until liquid is reduced and syrupy. Swirl in butter. Sauce should be tangy.

Grill chops on oiled grill rack set 5 to 6 inches over glowing coals, 10 to 12 minutes per side, or until meat thermometer diagonally inserted 2 inches into center of chops registers 155°F. Seal chops in heavy duty foil and let stand 5 minutes before serving. Serve with Blackberry BBQ Sauce. Garnish with sprigs of fresh rosemary or sage, if desired.
 
Source: Cattlemen's


BEER-BASTED PULLED PORK SLIDERS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Makes: 12 servings
Prep time: 20 minutes
Cook time: 7 hours

Ingredients
1 7 to 8 pound pork butt
24 slider buns
1 bottle KC Masterpiece® Original Barbecue Sauce

Dry rub
1 tablespoon dark brown sugar
2 tablespoons granulated sugar
1 tablespoon paprika
4 teaspoons kosher salt
3 ½ teaspoons garlic salt
¾ teaspoons chili powder
¼ teaspoon oregano
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon black pepper

Baste
1 bottle (12-ounce) dark beer
1 ¼ cup cider vinegar
1 ¼ cup distilled white vinegar
1 cup (2 sticks) butter
½ cup Worcestershire
¼ cup soy sauce
1 ½ tablespoon fresh lemon juice
3 tablespoons chili powder
2 tablespoons salt
1 tablespoons sugar
2 teaspoons black pepper
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon ground cumin

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.

In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

When the grill reaches 250 F, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for 4 hours.

While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.

Cook pork an additional 3 hours basting the pork every hour until the internal temperature of the pork reaches 190 F. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 F.

Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.

Source: Champion pit master Chris Lilly, on behalf of Kingsford® charcoal



MOROCCAN LAMB & APRICOT KEBOBS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
 
Don't let this dish's distant origins fool you -- the classic flavors of North Africa are probably already in your spice cabinet. Tender, smoky chunks of lamb and the sweet surprise of dried apricots, served with grilled zucchini and couscous, make these kebobs irresistible to kids and parents alike.
 
 1/4 cup extra-virgin olive oil  
 3 tablespoons fresh lemon juice  
 1 tablespoon honey  
 2 garlic cloves, minced  
 2 teaspoons smoked sweet or plain paprika  
 1 teaspoon kosher salt, plus some for seasoning  
 3/4 teaspoon ground coriander  
 1/2 teaspoon cinnamon  
 1/4 teaspoon ground cumin  
 1/4 teaspoon black pepper  
 1/8 teaspoon ground ginger  
 Pinch of cayenne pepper  
 1 1/2 pounds boneless leg of lamb, trimmed and cut into 24 (1-inch) chunks  
 16 dried apricots  
 8 (9-inch) bamboo skewers, soaked in water for 30 minutes

Step 1
In a large bowl, whisk together all the ingredients, except for the lamb and apricots. Reserve 1 tablespoon of the marinade. Add the lamb to the bowl, and toss well to coat. Cover and refrigerate overnight.

Step 2
Bring the lamb to room temperature. Place the apricots in a small, heat-proof bowl, cover them with hot water, and set them aside for 15 minutes to plump.

Step 3
Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.

Step 4
Drain the apricots and toss them lightly in the reserved marinade. Thread 3 chunks of lamb and 2 apricots onto each skewer, alternating the meat and fruit.

Step 5
Season the lamb with kosher salt, then grill it until it is just cooked through and still pink in the center, about 3 minutes per side. Serves 4.

Nutritional Information:
Per serving (2 skewers):
Calories 671
Total Fat 49 g (75% DV)
Saturated Fat 19 g (93% DV)
Cholesterol 112 mg (37% DV)
Sodium 607 mg (25% DV)
Total Carbohydrate 27 g (9% DV)
Fiber 5 g (20% DV)
Sugars 19 g
Protein 31 g (62% DV)
Vitamin A (67% DV)
Iron (24% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.



PORK TENDERLOIN WITH GRILLED PEACH-GINGER CHUTNEY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Fruit on the grill is a wonderful pleasure - the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic condiment for pork.

Prep Time: 35 minutes
Ready in: 35 minutes
Yield: 4 servings
 
Ingredients
  2 medium peaches
  4 teaspoons extra-virgin olive oil , divided
  1-1 1/4 pounds pork tenderloin , trimmed of fat
  1/4 teaspoon plus 1/8 teaspoon salt , divided
  1/4 teaspoon freshly ground pepper
  1 teaspoon finely chopped fresh ginger
  1 tablespoon light brown sugar
  2 tablespoons rice vinegar

Directions
Preheat grill to high.

Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.

Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160°F, 14 to 18 minutes.

Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests.

Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with the peach chutney.

Tip: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.

Health Advantages: low calorie, low carb, low sat fat, low sodium, high potassium, heart healthy, diabetes appropriate, healthy weight, gluten free diet.

Nutrition Information
Servings Per Recipe: 4
Amount Per serving
Calories: 249 cal     Carbohydrate Servings: 1
Carbohydrates: 11 g   Dietary Fiber: 1 g   Cholesterol: 79 mg
Fat: 10 g   Sodium: 275 mg   Saturated Fat: 2 g
Protein: 29 g   Potassium: 591 mg   Monounsaturated Fat: 6 g
Nutrition Bonus: Selenium (68% daily value), Zinc (20% dv).
Exchanges: 1 fruit, 4 lean meat  

Source: Eatingwell.com


BURNED AT THE STEAK MARINADE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
2 large rib - eye steak
4 ounces good seasons Italian dressing
2 habanero peppers dried
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt

Instructions:
Make Italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look out hot.


GRILLED GOLDEN CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
1 chicken -- (3 lb)
1 orange
1/3 cup white wine vinegar
1/4 cup vegetable oil
1 tablespoon fresh thyme -- chopped
1/4 teaspoon black peppercorns -- coarsely cracked

Instructions:
With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat. Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole. Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and pepper. Pour over chicken; cover and marinate in refrigerator, turning often, for at least 4 hours or up to 24 hours. Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat. Add soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through. Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185F 85C. Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.

Source: Canadian Living magazine (Jul 95)
Presented in an article by Margaret Fraser "More From Your Grill: Smoky Grilling"


KOREAN BARBEQUED SHORT RIBS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:

5 pounds beef short ribs -- 2 1/2" long

***MARINADE***
1 tablespoon sesame seeds
1 cup soy sauce
2 tablespoon mirin -- (sweet rice wine) or -- sherry
3 tablespoon sugar
2 teaspoons fresh ginger -- finely minced
4 each garlic cloves -- crushed
2 tablespoon dried red pepper -- chopped

Instructions:
Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to marinade. Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to 20 minutes, turning and basting just before removing from the grill. Ribs are ready when brown and crispy.

Source: "Mesquite Cookery" by John "Boog" Powell

 
APPLE CIDER RIBS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Makes: 4–6 servings
Prep time: 20 minutes
Cook time: 3 hours, 45 minutes

Ingredients
2 slabs loin back ribs (baby back)
1 cup KC Masterpiece® Original Barbecue Sauce

Dry Rub
¼ cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
¼ teaspoon celery salt
¼ teaspoon red pepper
¼ teaspoon cinnamon
¼ teaspoon white pepper

Liquid Seasoning
½ cup apple cider
¼ cup apple jelly
¼ cup honey
¼ cup brown sugar
1 tablespoon dry rub mix (above)

Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve 1 tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250 F, place ribs meat-side up on grill grate and cook over indirect heat for 2 hours and 15 minutes.

Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl. Pour ½ cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for 1 hour at 250 °F.

Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.

Source: Champion pitmaster Chris Lilly, on behalf of Kingsford® charcoal



SMOKE-ROASTED RACKS OF LAMB WITH GARLIC ROSEMARY RUB

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Servings: 4

Alder wood smoke lends its subtle support to this recipe highlighting the tenderness of perfectly-cooked lamb and the flavors of rosemary and garlic.

Ingredients:
2 racks of lamb, Frenched, 2 to 2 1/2 pounds total
6 large cloves garlic, minced
4 tablespoons fresh rosemary, finely chopped
3 teaspoons coarse sea salt
3 teaspoons coarsely ground black pepper
Finely grated lemon zest from 2 lemons
Extra virgin olive oil
2 cups alder wood chips, soaked

Instructions:
Prepare the grill for indirect cooking at 350 to 375°F.

Let the lamb racks rest and come up to room temperature for about 20 minutes. While they are doing so, prepare the savory rosemary rub by combining the garlic, rosemary, lemon zest, salt and pepper.

Brush the lamb racks on all sides with olive oil. Press the savory rosemary rub onto all sides except the two ends of each rack.

Wrap the exposed bones with aluminum foil to prevent the bones from burning and becoming brittle. Place the lamb racks in the indirect cooking zone with the bone-side down, and the bones pointed away from the heat source. Add the alder wood chips for smoke (learn about smoking techniques) and roast with the hood closed until an instant-read thermometer measures 135 to 140°F, about 30 to 40 minutes.

Remove the lamb from the grill and let it rest for about 2 minutes before slicing. Slice the racks into chops and serve on a pre-heated platter.

Try this recipe with sides of Roasted Cauliflower.

Source: Hot Off The Grill, author Russ Faulk, Kalamazoo Outdoor Gourmet



HORSERADISH-CRUSTED PRIME RIB ROAST

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

A prime rib roast creates a sense of occasion like no other cut. I prefer to cook it on the grill, adding flavor from a little smoke. The horseradish crust for this recipe is easy to prepare and builds a crunchy and flavorful layer on the outer edge of the roast. Serve the roast plain or with your favorite horseradish sauce on the side. For a slightly more modest budget, you can achieve great results with a Choice-grade standing rib roast.

Ingredients:
1 bone-in Prime rib roast or Choice-grade standing rib roast, about 6 pounds
1/3 cup horseradish, finely grated
2 tablespoons prepared Dijon mustard
7 large cloves garlic, finely grated
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Finely grated zest of 1 lemon
2 teaspoons coarse sea salt
1 tablespoon olive oil
2 cups of your favorite wood chips, soaked (I like to use apple or cherry)
 
Instructions:
Prepare the grill for indirect grilling at about 350 degrees.

Thoroughly combine all ingredients except the roast and the wood chips in a bowl. Dry off the roast and place bone-side down on a board or other prep surface. Coat the top of the roast with the horseradish paste and let sit at room temperature for about 20 minutes.

Place the roast directly on the grill grate with the bone-side down in the indirect cooking zone. Add the wood chips as appropriate for your grill (place on top of a charcoal fire, place in your smoker tray or smoking envelope from tinfoil).

Cook over indirect heat with the grill closed for between 1 1/2 and 2 hours, until the internal temperature reads 125 degrees F for medium rare and the horseradish crust has browned and become crispy (you can control the degree of browning of the crust by the proximity of the roast to the fire, but keep the roast in the indirect zone at all times.) Remove from the grill and let rest for 20 minutes (the internal temperature will continue to rise).

Carve and serve on a warm platter.
Try this recipe with sides of Grilled Brussels Sprouts and Grill-Roasted Fingerling Potatoes.

Source: Hot Off The Grill, author Russ Faulk, Kalamazoo Outdoor Gourmet


BARBECUED CHICKEN

~Shared by Doe, Okanagan, B.C., Canada

This sauce is a wonderful alternative to tomato based bbq sauces.

2 broilers cut into quarters or 8 chkn breast halves     

Sauce:  

3/4 c vinegar
1/2 c pineapple or orange juice  
1/2 tsp tabasco
1/4 c dijon  
1/4 c br sugar
1/4 c worchester

Pat rinsed chickn dry and place in lg shallow glass dish. Chill.

Make sauce: Place all ingred in sm bowl and whisk tog until blended. Pour sauce over chickn and turn each piece so it is coated with sauce. Cover dish with saran and chill one hour. Take chicken from fridge for about one hour. Take chicken from fridge 30 mins before cooking, turn pcs again, let them sit at room temp. Meanwhile preheat grill on low. Take chicken from dish and place chicken on grill. With pastry brush, brush each pce with bbq sauce. Turn each pce and brush again. Reserve rem sauce. Close lid and cook 50-60 mins until crusty & tender. Brush with sauce every 15 mins. Take chicken from grill, place on serving dish. Either serve hot or let cool, when cold cover lightly with saran until ready to serve. This would be nice served with a lemon risotto or rice,or lemon pasta.

 
TANDOORI CHICKEN

~Shared by Doe, Okanagan, B.C., Canada

For cucumber-yogurt sauce:

1 cuke  
8 oz plain yogurt  
1/4 c mint or parsley
1/2 tsp salt  
1/4 tsp pepper

Chicken:  

3/4 c plain yogurt   
3 tbsp lemon juice
4 tbsp peanut or veg oil  
1 tbsp minced garlic    
1 tbsp minced ginger
1 tbsp curry    
1 tsp turmeric
1 tsp salt  
1/2 tsp cayenne   
4 lb chicken, quartered

For sauce- peel cuke, halve it lengthwise, scrape out seeds. Cut crosswise into thin slices. In bowl, stir together cuke slices, yogurt, parsley or mint, salt, pepper. Cover & chill until serving time.

To make chicken- In sm bowl, stir together yogurt, lemon juice, 2 tbsp oil, garlic, ginger, curry, turmeric, salt & cayenne to make a marinade, set aside. Remove and discard skin from chicken. With sharp knife, score chicken 1/2" deep at 1" intervals. Place in single layer in shallow non-metal dish lg enough for pcs to lie flat. Add marinade, coating evenly and working into cuts. Cover,chill at least 3 hours, as long as overnight. Heat grill with rack 4-6" above fire. Take chicken from marinade. Scrape most of marinade from chicken, reserve marinade. Rub chicken with rem 2 tbsp oil. Place on rack. Grill,uncovered for 10 mins, then turn & brush with some of the reserved marinade. Cover grill, open vents halfway and cook chicken until opaque and juices run clear. About 15 mins longer. Transfer to warmed platter & serve at once. Pass sauce at table.

 
STRIP STEAKS WITH BACON LATTICE & SUN-DRIED TOMATO BUTTER
 
~Shared by Doe, Okanagan, B.C., Canada

6 hearty servings

Butter-

3/4 c butter, room temp   
1 tbsp dijon      
3 garlic, f.c.  
1/4 c parsley, f.c.
7 wh sundried tomatoes, oil packed, drained, f.c.
1/4 c parmesan or Romano

Steaks-

6-12 oz  New York-1" thick
1/3 lb sliced bacon
1 tbsp dry mustard
2 tsp salt
2 tbsp coarse cracked blk pepper

Up to one week in advance, make sundried tomato butter. Process butter & mustard in proc til smooth. Add sun dried tomatoes, garlic, parsley & parmesan Pulse machine til just blended. Lay down lg pce of saran. Shape butter into 1" thick log, down centre of saran. Roll saran around butter to enclose completely, store chilled til ready to use. Prep grill. To make bacon lattice on steaks- cut 3 deep diagonal slashes lengthwise, 2 slashes crosswise on top of each steak. Take care not to cut all the way thru. Cut bacon into thin strips, insert into slashes to form lattice. Mix dry mustard, salt, pepper, rub this into steaks. Grill steaks 3-4" above coals, starting bacon side up, turn once, 10-12 mins, for med rare. As steaks come off grill, top each with 1" thick slice of tomato butter.

 
GRILLED STRIP-LOIN STEAKS WITH GARLIC PEPPERCORN SAUCE
 
~Shared by Doe, Okanagan, B.C., Canada

4 oz mshrms sliced
2 tbsp oil
6 garlic, f.c.
pepper
1 pkg Green Peppercorn Sauce Mix (Knorr’s) blended with 1 1/4 c cold water (300ml pkg)
2 tbsp whipping cream
4-6 oz 1 inch thick strip stks seasoned

In skillet over med high heat, sauté mshrms in oil 4 mins. Add garlic & pepper, cook 30 sec. Stir in sauce & water mix, bring to a boil, stirring constantly. Reduce heat to low & simmer uncovered for 1 min. Stir in cream & heat through. Preheat grill to med high. Grill steaks on lightly oiled rack, turning once for 8-10 mins. Let stand 10 mins. Serve steaks topped with mshrms & peppercorn sauce.
 

SUPER SMOKERS SWEET AND SPICY CHICKEN WINGS

~Shared by Doe, Okanagan, B.C., Canada

These chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey, and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can take.

You'll need apple wood chips and a disposable foil pan.

Serves a crowd.

2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
5 pounds chicken wings, rinsed and dried
1 cup honey
1/2 cup hot barbecue sauce (or more to taste; use your favorite, the hottest sauce you can stand)
3 tablespoons apple juice

Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend.

Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).

Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker. After the coals have turned white, place 2 cups of soaked and drained apple wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. Turn the wings and smoke for another 20 to 25 minutes.

Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.

Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the wings.


HONEY-GINGER BARBECUED RIBS
 
~Shared by Doe, Okanagan, B.C., Canada

4-5 lbs pork spareribs  
2 c chkn broth  
1 c soy sauce  
3/4 c ketchup   
1/2 c pineapple juice   
1/2 c honey   
3 garlic, minced   
1/2 tsp pepper
1 tsp minced fresh ginger   

Glaze-  
2/3 c honey  
2 tbsp soy sauce  
1 tsp fresh ginger

Place ribs on rack in shallow pan, cover witih foil. Bake at 325 for 1 1/2 hrs, cool. In bowl combine broth, soy sauce, ketchup, pineapple juice, honey, garlic, pepper & ginger. Place ribs in gallon ziploc, add marinade. Seal bag, chill overnight, turning occ. Drain & discard marinade. In sm bowl, combine glaze ingred set aside. Grill ribs, uncovered, over med heat for 20-25 mins til heated through, brushing with glaze during last 10 mins.

 
APPLE GLAZED PORK KABOBS
 
~Shared by Doe, Okanagan, B.C., Canada

Serves 4

1 pound boneless pork loin, cut into 1-inch cubes
2 tablespoons lemon juice
Salt, to taste
1 cup apple jelly
2 tablespoons lemon juice
1 teaspoon cinnamon
2 tablespoons butter

Cooking Directions
Sprinkle lemon juice and salt evenly over pork cubes.

In small saucepan, make glaze by mixing together the jelly, lemon juice, cinnamon and butter. Simmer until well blended.

Thread pork onto skewers and spoon glaze over all.

Grill over hot coals 10-12 minutes; turning frequently. Baste frequently.

Source: FoodReference.com


PINEAPPLE GLAZED MIAMI RIBS

~Shared by Doe, Okanagan, B.C., Canada

2 c unsw pineapple juice    
1/4 c soy sauce    
2 tbsp br sugar     
4 garlic sliced
1" ginger, thin sl     
1/2 tsp dried thyme   
pinch hot red pepper flakes
2 lbs beef Miami short ribs
fresh thyme sprigs

Combine pineapple juice, soy sauce, sugar, garlic, ginger, thyme, hot pepper flakes in lg freezer bag. Add ribs turning to coat. Place on plate in fridge for at least 8 hrs up to 24hrs. Reserving marinade, remove ribs and set aside. Bring marinade to a boil, remove ribs and set aside. Bring marinade to a boil in med saucepot over high heat. Boil 15-20 mins until reduced to about 1c. Grill ribs using med-high heat for 6-10 mins,turning often and basting with reduced marinade until browned and tender. Serve at once garnished with thyme.    Miami ribs are thinly sliced beef short ribs. Ask the butcher to cut them crosswise into 1/4" thick slices.

 
KOREAN SHORT BEEF RIBS - OR - BULKOGI
 
~Shared by Doe, Okanagan, B.C., Canada

6 lbs short ribs in thin pcs about  2 1/2" long.

Marinade- yields about 1 1/2c

2 tbsp toasted sesame seeds    
6 lg garlic pressed  
1 c soy sauce   
3 tbsp sugar   
2 tbsp sherry or sweet rice wine      
2 tbsp sesame oil   
2 tbsp water   
2 tsp fresh ginger, grated   
1/2 c chpd grn onions

Combine marinade ingred except sesame seeds. Mix well. Using a blk pepper grinder on fine setting, mill seeds and stir in. Add ribs to marinade and marinate as long as you can, up to 48 hrs.  Grill until nicely browned on hot fire and crisp on edges. Depending on thickness of ribs these should take 15-20 mins. They can also be done in the oven at 400 for 30 mins. Be sure to baste often.


GRILLED BANANAS & PINEAPPLE WITH BUTTERSCOTCH SAUCE

~Shared by Doe, Okanagan, B.C., Canada

For Sauce:

1/2 c butter
1 c br sugar  
1/2 c heavy cream
pinch salt
1/2 tsp vanilla

For Fruit:

4 ripe but firm bananas  
6-8 fresh pineapple spears,1/2-1" thick or canned pineapple spears, drained  
6 tbsp butter
2 tbsp sugar
1/4 tsp nutmeg

Prepare bbq for direct heat cooking, position grill rack 4-6" from heat. To make sauce- in sm pot pver med heat, melt butter. Add br sugar and cream, bring to boil, whisking almost constantly. Take from heat & stir in salt & vanilla. Cover to keep warm. If made ahead, let cool, then cover and chill for up to one week. Reheat over low before serving. To prepare fruit, peel bananas. Place bananas and pineapple spears on platter and set aside. In sm pot over med heat, combine butter, sugar and nutmeg, stir freq until melted & smooth. Take from heat & pour over fruit. Turn fruit to coat evenly with butter mix. Arrange pineapple spears and bananas on grill, turning every 2-3 mins until fruit is lightly browned & bananas are just tender when pierced with tip of paring knife, 10-12 mins total. Take from grill, arrange on warmed platter. Reheat sauce to serving temp. Spoon some warmed sauce over fruit. Pass rem at table.

 
MIXED FRUIT GRILL WITH SPICED LEMON CREAM
 
~Shared by Doe, Okanagan, B.C., Canada

Lemon Cream-
3/4 c heavy cream,chilled
1 tbsp dry milk   
1/4 c honey
2 tsp lemon zest   
1 tbsp lemon juice   
1/4 tsp cinn   

For Fruit-   
4 apples preferably Golden Delicious
4 firm but ripe Bosc pears   
3 tbsp butter, melted  
2 tbsp sugar

Make Spiced Cream- In sm bowl mix cream and dry milk. Using whisk or mixer, beat until stiff peaks form. Fold in honey, zest, lemon juice and cinn. Cover and chill until serving.

To prepare fruit- Halve,peel,core apples and pears. Put fruit in lg bowl, toss with melted butter and sugar. Arrange fruit, cut side down on rack, Grill, turning every 10 mins, til lightly browned & tender, but not mushy when pierced with sharp knife tip, 25-30 mins.

To serve- transfer to platter or indiv serving plates. Serve warm or at room temp. Pass lemon cream.

Note- I'd serve in phyllo cups. You can use any fruits-pineapple bananas, plums, peaches, apricots.

 
ORANGE CUPCAKES

~Shared by Doe, Okanagan, B.C., Canada

Makes 12-18

1 orange per
18 oz yellow, spice or ? cake mix (prepared as directed)
12" sq foil per orange

Cut 1" slice from top of each orange. Scoop out orange fruit & pulp. Leave peel intact as a baking cup. Fill each orange 2/3's full with prepared cake batter. Replace top of each orange. Put filled orange in centre of each piece of foil. Bring foil together at top and twist tight. Place wrapped oranges on coals 15-20 mins to bake. One cake mix will yield 12-18 oranges. I think a choc mix would be great!


BARBECUED FLANK STEAK ON SKEWERS

~Shared by Doe, Okanagan, B.C., Canada

30  8-10" bamboo skewers    

2 lbs flank steak
1" pce ginger, crushed & sliced
3 grn onion, chpd   
2 garlic, f.c.     
1/2 c water   
1/4 c peanut oil
3 tbsp red wine vinegar    
2 tbsp soy sauce     
4 tsp oyster sauce
2 tsp cornstarch   
1 1/2tsp sugar   
1 tsp salt   
1/2 tsp b soda    
blk pepper

Soak skewers in hot water 1 hr before using. Partially freeze beef 30 mins. Just until very firm, not frozen. Cut diagonally across grain into very thin slices about 1/4" thick. Slices should be about 2" long-1" wide. In lg shallow non reactive bowl, mix all rem ingred. Add meat marinade 1 hr,room temp. Don't marinate longer or the soda changes the meat texture. While meat is marinating, prepare grill. Thread 3-4 slices of meat on each skewer. Grill 2-3 mins per side, check after 5 mins total. Watch carefully.


TURKEY BREAST WITH TROPICAL FRUIT SALSA

~Shared by Luanne, FL

This salsa goes very good with pork also.

6 turkey breast slices; about 1-1/2 lbs

TROPICAL FRUIT SALSA:
17 oz mango slices; drain, cubed
1 cup strawberries; sliced
1/2 cup kiwi; diced
3 tablespoon red onion; finely chopped
3 tablespoon fresh lime juice
1 teaspoon grated lime peel
1/4 teaspoon ginger

In medium bowl, gently combine all salsa ingredients. Cover; refrigerate at least 1 hour to blend flavors. Heat grill When ready to cook, oil grill rack. Place turkey on gas grill over low heat or on charcoal grill, 4-6" from medium coals. Cook 8-10 minutes or until mo longer pink, turning once. Serve with salsa.


GRILLED SWEET PEPPERS

~Shared by Luanne, FL

These are great on a sandwich or just as a side.

4 tablespoon red wine vinegar
1 tablespoon dijon mustard
2 tablespoon red onion, minced
4 each garlic cloves, minced
1 pepper, to taste
2 large red bell peppers, quartered
2 large green bell peppers, quartered

Preheat broiler or grill. In a small bowl, combine the mustard, onion, garlic & pepper. Place bell peppers on the grill or broiler & brush with the mustard mixture. Cook until lightly browned, then turn. Brush the other side & cook until browned & slightly softened. Serve hot or cold with what is left of the marinade.


SMOKY BARBECUE SAUCE

~Shared by Luanne, FL

1/4 cup butter
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 cups water
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
6 ounce can tomato paste
1 tablespoon liquid smoke

Mix all but the tomato paste and liquid smoke in a medium pot. Bring to a light boil, then simmer 20 minutes. Whisk in the tomato paste and liquid smoke. Simmer an additional 10 minutes.

Makes about 2 1/4 cups sauce.

Can be frozen.

With granular Splenda:
Per Batch: 609 Calories; 48g Fat; 10g Protein; 50g Carbohydrate; 10g Dietary Fiber; 40g Net Carbs
Per 1/4 cup: 122 Calories; 10g Fat; 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs
Per 2 Tablespoons: 61 Calories; 5g Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs


SPICY HOT CARIBBEAN CHICKEN MARINADE

~Shared by Luanne, FL

This is delicious. Spicy, but not too hot.

Ingredients:
4 green onions
2 jalapenos (seeded)
1/3 cup lemon juice
1/4 cup honey
2 tbs vegetable oil
2 tbs fresh thyme leaves or 2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp nutmeg
6 boneless, skinless chicken breasts

Instructions:

Place all ingredients except chicken in food processor or blender and blend till smooth.

Pour over chicken and marinade for 2-6 hours. No longer than 6 hours.

Grill chicken and brush with marinade.


ROSEMARY AND GARLIC GRILLED PORK LOIN

~Shared by Linda H., Rosharon, TX

1 Tbsp olive oil
3 medium garlic cloves, crushed
2 Tbsp rosemary, fresh
1/2 tsp table salt
1 tsp black pepper
1 pound lean pork tenderloin, use one whole loin
4 cup arugula
1/2 cup fat-free red wine vinaigrette

Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.

Mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix. Spread mixture over pork, covering entire surface. Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).

Remove plastic wrap and place pork on grill. Grill outdoors over indirect heat, turning occasionally, until a meat thermometer measures an internal temperature of 155 to 160°F, about 25 minutes. Or, indoors, place tenderloin in a shallow roasting pan and roast until internal temperature measured with a meat thermometer reads 155 to 160°F, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the temperature be no less than 160°F.)

Remove pork from grill or oven and let rest for 10 minutes before slicing. Serve with arugula tossed with vinaigrette.

Yields about 3 ounces of pork and 1 cup of arugula per serving.


RUBBED AND GRILLED PORK LOIN

~Shared by Linda H., Rosharon, TX

1 4 to 5-pound boneless pork top loin roast (single loin)
1 teaspoon olive oil

DRY RUB SEASONING:
2 teaspoons granulated sugar
2 teaspoons paprika
11/2 teaspoons onion salt
11/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F. Serve with your favorite sauce.

Serves 10-16

Source: by Chef Chris Lily.


GREEK BURGERS

~Shared by Linda H., Rosharon, TX

This is one of my favorite hamburgers. I like to put some feta cheese on the patty a minute or so before I take them off the grill.

1 pound ground lamb
1 tablespoon Dijon mustard
1 tablespoon lemon
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
4 hamburger buns, hard rolls or pitas
sliced cucumbers
sliced tomatoes
ranch salad dressing

Mix ground lamb, mustard, lemon, onion, garlic, rosemary, salt and pepper. Form into patties. Grill until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing.


GRILLED HAM AND SWEET POTATO KABOBS

~Shared by Linda H., Rosharon, TX

Ham is grilled with sweet potatoes and green pepper and pineapple juice sauce.

1 1/2 to 2 pounds cooked ham, cut in 1 to 1 1/2-inch cubes
2 1/2 pounds fresh sweet potatoes, cooked, peeled, and cut in 1 1/2-inch pieces
1 medium green pepper, cut in 1 1/2-inch squares
1 teaspoon cornstarch
1 small (6-ounce) can frozen pineapple juice concentrate, thawed
1/2 cup chili sauce
3 tablespoons honey
2 tablespoons cooking oil

PREPARATION:

Thread cubed ham, sweet potatoes, and green pepper squares alternately on 6 skewers. Brush kabobs with Pineapple Sauce (below). Grill over medium coals for 15 to 20 minutes, brushing with sauce frequently.

Serve with rice and remaining sauce.


GREEK BURGERS II

~Shared by Linda H., Rosharon, TX

8 servings.

1-1/2 cups mayonnaise
1 tablespoon minced garlic
3 pounds ground lamb
1/4 cup and 2 tablespoons bread crumbs
1-1/2 bulbs fennel, chopped
1/4 cup and 1 teaspoon shallots, minced
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
ground black pepper to taste
12 hamburger buns

In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours.

Preheat grill for high heat.

Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt. Form into 3/4 inch thick patties, and sprinkle black pepper over surfaces.

Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

Serves 12.


OLD BAY® ALL AMERICAN BARBECUE SAUCE

~Shared by Linda H., Rosharon, TX

1/4 C. ketchup
3 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 tsp. Old Bay® Seasoning

In small bowl, combine ingredients. Brush on 1 pound meat or poultry while grilling, broiling or baking.


PEANUTTY CRUNCH BURGERS

~Shared by Linda H., Rosharon, TX

2 tbsp olive oil
3 cups chopped onion
6 tbsp water
3/4 pound ground beef
3/4 pound ground turkey
2 tbsp soy sauce
1 1/2 tsp dark Asian sesame oil
3/4 cup finely chopped unsalted peanuts
6 Kaiser rolls, split and toasted

Heat 1 tbsp oil in skillet. Add onions, saute until golden brown adding 2 tbsp water each time skillet seems dry. Scrape into bowl. Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, spread nuts on wax paper, press one side of each patty into peanuts. In same skillet, heat 1 tbsp oil. Add burgers, peanut side down to skillet. Cook 5 min. turn over, cook 7 min. or until done. Serve burgers on toasted rolls with tomato, cucumber, and pickles.

Makes 6 Burgers.


GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

~Shared by Linda H., Rosharon, TX

4 large unpeeled garlic cloves
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 large cucumber, peeled, grated and squeezed very dry in a clean towel
3/4 cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomato slices
4 large, thin tomato slices
4 small (4 inch) pita breads

Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.

Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.

Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.

Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.

Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

For gas grill:

About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 4 to 5 minutes per side for medium-well.


GREEK LEMON CHICKEN

~Shared by Linda H., Rosharon, TX

Whole chicken, about 4-5 pounds

Marinade:
1/3 cup olive oil, good quality
1/4 cup lemon juice (fresh is best, if bottled use a little less)
1 T Greek seasoning

OR USE
1 tsp each oregano, garlic powder and marjoram
1 tsp. grated lemon zest, optional but recommended
Salt and pepper to taste

Tie the chicken with string, but you don't have to.  Mix marinade ingredients in small bowl.  Put chicken in large zip loc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated.  Put in fridge all day while you're at work.

After work, preheat oven to 450, drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. Roast about 25 minutes, then turn breast side up and baste with pan juices. Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and instant read thermometer reads 160 to 165. It usually takes about an hour and 15 minutes for a 5 pound chicken. Let rest 10 minutes before carving.


WHITE BBQ SAUCE

~Shared by Linda H., Rosharon, TX

2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
6 tablespoons lemon juice
6 tablespoons distilled white vinegar
4 tablespoons white sugar

DIRECTIONS:

In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!   Makes 3 cups or 24 servings.  This is an Northern Alabama recipe.


WHITE BBQ SAUCE

~Shared by Linda H., Rosharon, TX

Makes About 1 1/2 Cups

1 cup mayonnaise
2 to 4 tablespoons cider vinegar
2 tablespoons freshly grated or prepared horseradish
2 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Combine all of the ingredients in a bowl and whisk until smooth.

MAKE AHEAD
The sauce can be refrigerated in an airtight container for up to 1 week


BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE

~Shared by Linda H., Rosharon, TX

1 quart  mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.


WHITE BARBECUE SAUCE

~Shared by Linda H., Rosharon, TX

Also good over baked potatoes or as a condiment for burgers.

This recipe goes with Grilled Chicken With White Barbecue Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

Yield: Makes 1 3/4 cups

Source: Southern Living, MAY 2007


PEANUT SAUCE #1

~Shared by Linda H., Rosharon, TX

1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chicken broth or water
1 tablespoon dark sesame oil
2 tsp. sugar
2 tsp. chili oil

PEANUT SAUCE #2

1/4 cup lime juice
3 Tbsp. creamy peanut butter
3 Tbsp. low sodium soy sauce
3 Tbsp. honey
1 Tbsp. chili paste with garlic
4 garlic cloves, minced

1) Combine all ingredients in a small bowl, stir well with a whisk.

Makes: 1/2 cup


ALABAMA BBQ SAUCE

~Shared by Linda H., Rosharon, TX

1 cup Miracle Whip
1 cup cider vinegar
1 tablespoon lemon juice
1 tablespoons black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon Old Bay Seasoning

Mix ingredients together and refrigerate overnight before using. At Big Bob Gibson's restaurant, the inventor of the sauce, they dunk the chicken in the sauce when it is finished cooking.  I just brush some on a few minutes before removing chicken from the grill and set some sauce on the side for dipping or pouring over the meat.


TROPICAL CHICKEN WITH GRILLED SWEET POTATOES

~Shared by Linda H., Rosharon, TX

POINTS® Value 6
Servings 4

Salty, yet sweet and tangy, the marinade for this dish hits all the right notes for summer. It's also great with lean pork, swordfish and tuna.

6 Tbsp fresh lime juice
3 Tbsp ginger root, fresh, minced
6 Tbsp apricot preserves
6 Tbsp soy sauce
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 large sweet potato(es), scrubbed and sliced into 1/4-inch-thick rounds

Preheat grill.

In a large bowl, whisk together lime juice, ginger, preserves and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally.

Grill sweet potato slices until tender, about 8 minutes, brushing with reserved marinade as they cook. At the same time, grill chicken until firm and cooked through, about 4 to 5 minutes per side.

Yields 1 chicken breast and about 1 cup of sweet potatoes per serving.


HONEY MUSTARD GRILLED CHICKEN

~Shared by Linda H., Rosharon, TX

4 chicken breasts (boneless and skinless)
1 cup of mayonnaise
1/4 cup of honey
1/4 cup of dijon mustard
1 teaspoon dried basil
Salt and pepper
Sealable plastic bag

Mix the mayonnaise, honey, mustard, dried basil, salt and pepper. Put the chicken breasts and honey mixture in a sealable plastic bag. Put the bag in the refrigerator. Let it marinate overnight.

Grill the chicken for about 10 minutes on each side or until juices run clear when pierced with a fork.


SPIEDIES

~Shared by Linda H., Rosharon, TX

1 cup oil
3/4 cup wine vinegar
1/8 cup Sugar
1 onion, minced
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons thyme
1 1/2 teaspoons marjoram
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
2 pounds beef, pork, or chicken - cut in 1" chunks

Mix all ingredients except meat in a large covered bowl. Reserve 1/4 cup of sauce and refrigerate until needed. Place cubed meat in remaining sauce for at least 24 hours, shaking or turning over occasionally. Place on skewers and barbecue over charcoal or gas grill until done.

Serve on folded pieces of sandwich sized Italian bread and place meat in the center. Spoon reserved sauce over meat.


SAVORY GRILLED POTATOES

~Shared by Lisa H., Belmont, NC

As Paula Deen says, there ain't nothing like a good potato. At my house there is always a potato on the plate in some form. And best of all with this recipe no pan to scrub!

SERVES 6
 
Ingredients
 
* 1/2 cup Miracle Whip
* 3 cloves garlic, minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 baking potatoes, sliced thinly
* 1 large onion, sliced thinly
 
Directions
 
1. Mix salad dressing, herb and seasonings in a large bowl.

2. Add potatoes and onion and stir until evenly coated.

3. Place mixture on a large double layer of heavy duty aluminum foil.

4. Bring edges together to form a packet, roll edges to seal.

5. Grill covered over medium hot coals 40- 45 mins.
 
Its a great idea to open the foil up at the end of cooking so they can get browned on top.
 

MARINATED CHUCK STEAK
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1-2 lb Chuck Steak
salt
pepper
1 cup oil
1 cup dry red wine
1 clove garlic, crushed
1 teaspoon sage
 
Sprinkle steak with salt and pepper.  Place in shallow baking dish.  Combine oil, wine, garlic, and sage and pour over steak.  Let steak stand at room temperature 2 to 3 hours turning occasionally.  Drain steak and place in broiler rack or outdoor grill 6 inches from source of heat.  Cook 6 minutes on each side or until done as desired.
 

BEEF PINWHEELS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 flank steak, about 2 pounds
3/4 cup vegetable oil
2/3 cup lite soy sauce
1 tablespoon lemon-pepper
2 teaspoons Worcestershire sauce
6 drops Tabasco sauce
 
Combine oil, water, soy sauce, lemon-pepper, Worcestershire sauce and Tabasco sauce in a medium sized bowl.  Pound flank steak thoroughly on both sides with a meat tenderizing hammer (or have the butcher run it through his tenderizer).  Cut steak into 1/2 inch wide strips, cut on the diagonal to the grain.  Add strips to marinade.  Cover and refrigerate for a least 6 hours, or overnight.  Roll and shape strips, using longer strips on outside pinwheel.  Secure with a wooden skewer (fondue sticks make a good skewers).  Grill on bbq for 5 to 6 minutes per side.
 
Source: Gourmet Made Easy (my husband's cookbook)
 

GRILLED SAUSAGE WITH PINEAPPLE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 lb. smoked link sausage
1/3 cup dry white wine (vermouth works fine)
3 tablespoons butter
3 tablespoons honey
1 teaspoon cinnamon
1/2 fresh whole pineapple, cut-up into 1 to 2-inch cubes
 
Cut sausage in 2-inch pieces.  Simmer in wine 10 minutes, drain.  Heat butter, honey and cinnamon.  Thread sausage and pineapple alternately on 4 skewers.  Brush with honey mixture and grill 6 to 7 minutes over medium coals.  Turn and baste occasionally while grilling.
 
Source: Gourmet Made Easy (my husband's cookbook)


HONEY BARBECUED PORK WITH SWEET AND SOUR SLAW

~Shared by Mary S., Nashville, TN

For the slaw:
1/2 head cabbage, cored and shredded
1/2 red onion, thinly sliced
1 cup low-sodium chicken broth
1/4 cup rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dry mustard
1 teaspoon sesame oil
1 red bell pepper, cut into thin strips
1 small cucumber, peeled, seeded and cut into matchsticks

For the pork:
3 pork tenderloins, about 12 ounces each
2 tablespoons sherry or miso
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
2 cloves garlic, minced
2 tablespoons freshly grated ginger
2 tablespoons honey
 
For the slaw:  Combine the cabbage and red onion in a large, heat-proof bowl. Bring the chicken broth, rice vinegar, sugar, salt and dry mustard to a boil and pour it over the cabbage mixture. Do not stir. Let cool and refrigerate for at least 2 hours or overnight.Add the sesame oil, red pepper and cucumber to the cabbage and toss to combine. (This can be done in advance and stored in the refrigerator for up to 3 days.)

For the pork: Place the pork in a shallow bowl. Whisk the sherry, soy sauce, hoisin sauce, garlic and ginger together in a small bowl and pour the mixture over the pork. Cover and refrigerate for at least 1 hour or overnight. Preheat the grill to medium-high. Remove the pork from the marinade and place it on the grill. Reserve 2 tablespoons of the marinade, combine it with the honey and discard the rest of the marinade. Grill the pork for 5 minutes on each side. Brush the pork with the honey mixture and continue cooking until the pork is cooked through, about 6 to 8 minutes more. Discard any remaining honey mixture. Allow the pork to rest for 2 to 3 minutes before slicing. Slice the pork on the bias and serve 3 to 4 slices with a large spoonful of slaw.

Serving Size: 4 ounces of pork with slaw


BANANAS FOSTER ON THE GRILL

~Shared by Mary S., Nashville, TN

1/3 cup butter
3/4 cup brown sugar
1 tsp cinnamon
6 cups vanilla ice cream
3 oz banana liquor
6 oz dark rum
6 bananas

Melt butter in a skillet. Caramelize the sugar in the butter.  Add the cinnamon.  Flame carefully with banana liquor and rum.  Add the bananas.  Heat for 2 minutes.  Pour mixture over ice cream.  Serve one banana per serving.

Makes 6 servings


MARINADE FOR STEAK OR CHICKEN

~Shared by Mary S., Nashville, TN

3 cups salad oil
1-1/2 cup soy sauce
½ cup Worcestershire sauce
1/3 cup (4 tbsp) dry mustard
5 tsp salt
1 cup red wine vinegar
3 tsp parsley flakes
4 crushed garlic cloves
2/3 cup lemon juice

Combine all ingredients and mix well.  Marinade meat overnight for best flavor.  Sauce can be stored in refrigerator and used over and over, but not when using chicken. It is also good used on pork.


MARGARITA CHICKEN BREASTS

~Shared by Mary S., Nashville, TN

1 t. grated lime peel
1/4 C. fresh lime juice
1/4 C. extra-virgin olive oil
2 T. tequila
1 t. kosher salt
1/8 t. cayenne pepper
4 boneless chicken breast halves (with skin), about 6 oz. each, rinsed and patted dry

In medium bowl, whisk together lime peel and juice, olive oil, tequila, salt and cayenne. Put chicken breasts in large, resealable plastic bag and pour in marinade. Press air out of bag and seal bag tightly. Turn bag to distribute marinade, place in bowl and refrigerate 1 hour. Heat a barbecue grill to medium.

Remove breasts from bag; pour marinade into small saucepan. Bring to a boil and boil 1 full minute.

Grill breasts, skin side down, until meat is no longer pink in the center, 8 to 12 minutes, turning and basting with marinade once halfway through cooking.

Makes 4 servings.


ASIAN BEEF KEBABS

~Shared by Mary S., Nashville, TN

1 lb. lean beef (top sirloin or tri-tip) well trimmed, cut into 1-inch pieces – 16 pieces
2 T.  soy sauce
2 T. olive oil
2 T. rice wine vinegar
1 t. crushed garlic or to taste
pepper
1 green pepper, cut into 16 pieces
8 small bamboo skewers
16 cherry tomatoes
1 small onion, cut into 16 small pieces

Combine first 4 ingredients in bowl. Season generously with pepper. Prepare barbecue grill. Thread beef onto 8 skewers, threading 2 tomatoes and 2 onion pieces onto each. Grill until beef is tender, turning occasionally, about 6 minutes for medium rare.

Yield: 6 servings.


TROPICAL PORK KABOBS

~Shared by Mary S., Nashville, TN

1 lb. boneless pork loin, cut in 3/4-inch cubes
1/3 C. orange marmalade
2 T. honey
2 T. fresh lemon juice
1/4 t. cinnamon
8 skewers (water-soaked if wooden)
2 green bananas
fresh pineapple chunks
1 red bell pepper

Prepare pork cubes and divide into four piles. Thread on four skewers without crowding. Wash hands, knife and cutting board with hot, soapy water. Have grill heating or coals burning long enough to be ash-covered. In a small saucepan over low heat, stir together the marmalade, honey, lemon juice and cinnamon. Cook until it bubbles. Meanwhile, slice off and discard banana tips. Without peeling, cut remaining bananas into 1-1/2-inch chunks. Use a knife tip to slit peel lengthwise several places for steam to escape. Trim bell pepper and cut into squares. Alternately thread pineapple, banana and pepper pieces onto remaining skewers. Coat with glaze and place on grill, about 4 inches from heat source, along with pork kabobs. Cook pork for 4 minutes, then slather with marmalade mixture and continue turning and grilling, brushing with glaze, for a total of 10 minutes or until pork cubes are done. Turn the fruit kabobs as well. Slide off skewers to serve.

Yield: 4 servings.


RICK'S GRILLED VEGGIES

~Shared by Mary S., Nashville, TN

Suggested vegetables: Red onion, red, green, yellow and orange bell peppers, yellow squash, zucchini and mushrooms (quantity according to how many you are serving)

Cut the above items into large bite size pieces and put in a zipper plastic bag.  Season with your favorite flavored olive oil, garlic salt and Morton's Nature's Seasoning.  Shake the zipper bag until all of the vegetables are coated with the oil.  Add more if necessary.  Have your grill hot and put vegetables in an appropriate grill type basket and grill until vegetables are slightly darkened and tender, stirring often while cooking.


GRILLED CORN ON THE COB

~Shared by Mary S., Nashville, TN

Select desired quantity of fresh corn and husk and remove silks from corn.  Wrap each in heavy duty aluminum foil with 1 tbsp butter and one ice cube.  Wrap up tightly and grill about 25 minutes, turning periodically while cooking.


BBQ BEEF RIBS

~Shared by Johnny, LA
 
3 to 4 pounds beef back ribs (about 8 ribs)
1/2 cup ketchup
1/2 cup honey
1 4 ounce van green chilies, diced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry mustard
 
Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 1 to 1 1/2 hours over a low, indirect heat.
 
To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.
 

MEDITERRANEAN HAMBURGERS

~Shared by Johnny, LA
 
1 pound ground beef
1 tablespoon capers
1 tablespoon fresh parsley, minced
1 tablespoon prepared mustard
1 pickle, minced
1 tablespoons bread crumbs soaked in milk, then squeezed
salt and pepper to taste
4 large rolls or buns
4 lettuce leaves
4 slices medium tomato
 
Combine ground beef, capers, mustard, parsley, pickle and bread. Gently work together and form into four patties. Season with salt and pepper. Place patties on preheated grill and grill until done over a high heat (about 5 minutes). Serve on buns with lettuce and tomato.
 

GRILLED CHIPOTLE AND COLA BBQ CHICKEN

~Shared by Johnny, LA
 
1 1/2 pounds very thin cut boneless chicken breasts
1/2 cup cola
1/2 cup BBQ sauce
1 1/2 tablespoons TABASCO® brand Chipotle Pepper Sauce
 
Combine the cola, BBQ sauce and TABASCO® Chipotle Sauce in a medium-sized bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight.
 
Heat a grill to medium-high. Cook the chicken for about 6 minutes per side. Serve immediately or at room temperature.
 
Makes 6 servings.


FIRECRACKER PABRBECUE PORK

~Shared by Johnny, LA
 
2 lb pork loin roast
3/4 cup barbeque sauce
1/3 cup orange marmalade
1/2 tsp hot pepper sauce (I Use Tabasco)
1/2 tsp grated horseradish (optional)
 
Season roast with salt and pepper, place over indirect heat on medium hot grill. Stir together remaining ingredients and baste every 8-10 minutes with mixture, until roasts is done (internal temperature measured with meat thermometer is 155-160F about 30-35 minutes.

Let roast stand 5-8 minutes before slicing to serve. Discard any leftover basting mixture.

Serving 4-6 with leftovers


GRIFF'S GRILLED LONDON BROIL

~Shared by Johnny, LA

I just put this one together on Saturday and did it on a charcoal grill. It turned out to be a homerun!

Ingredients:

2 lb. London broil steak, thick cut
1 cup yellow onion, finely chopped
1/3 cup cooking oil
1/2 cup ketchup
1/4 cup red wine vinegar
2 tbsp. sweet pickle relish
2 tbsp. soy sauce
2 tbsp. Dijon style mustard
1 tbsp. Worcestershire sauce
1 tsp. Lawry's® seasoned pepper (or black pepper)
1/4 tsp. cayenne pepper

Instructions:

In a skillet, heat the oil and sauté the onion until tender. Remove from heat. Add the rest of the ingredients (except for the meat), mix well and allow to cool. Tenderize meat by piercing with a fork. Place in freezer bag set in a deep bowl to marinate. Pour marinade over meat, close bag and refrigerate overnight. Remove meat and reserve the marinade in a small bowl. Grill the meat, brushing with marinade once when you start to grill and once when you turn the meat. Grill with lid on, to preference. To serve, slice at a 45 degree angle across the grain.

Serves approximately 6.


CREOLE RUB

~Shared by Johnny, LA
 
This rub will add a delicious Creole flavor to anything you want to grill or smoke.
 
1/2 cup Creole mustard
1/2 cup minced onion
1 1/2 tablespoons minced garlic
1 tablespoon hot pepper sauce
1/4 cup dry Cajun seasoning blend
 
Mix cajun seasoning and other ingredients together. Store in airtight container in the refrigerator.
 

CAJUN AND CREOLE SEASONING

~Shared by Johnny, LA
 
Cajun cooking has developed a reputation for being all about heat. Truth is Cajun flavors are more savory than hot. This spice blend can be adjusted for heat by increasing (or decreasing) the amount of cayenne pepper.
 
4 tablespoons paprika
4 tablespoons salt
3 tablespoons black pepper
3 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons cayenne
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
 
Combine all ingredients. Store in an air tight container and keep in a cool, dark place.


GRILLED MIXED VEGETABLES

~Shared by Johnny, LA
 
2 tablespoons light brown sugar
1 1/2 teaspoons Basil Leaves
1 1/2 teaspoons Garlic Salt
1/2 teaspoon Seasoned Salt
1/8 teaspoon Ground Red Pepper
2 tablespoons olive oil
8 asparagus spears, ends trimmed
1 medium red green pepper, cut lengthwise into 6 strips
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium yellow squash, cut lengthwise into 1/2-inch slices
1 small sweet potato, cut into 1/4-inch rounds

Mix brown sugar with herb and spices; set aside. Place vegetables in large bowl or pan. Drizzle oil over vegetables; toss to coat. Add half the seasoning mixture; toss to coat. Repeat process until vegetables are well covered.

Place vegetables directly on preheated grill or large broiler pan. Grill or broil over medium heat until vegetables are fork-tender, about 10 minutes; turning frequently.

To top off these grilling recipes, try these wonderful baked beans.


GRILLED CORN IN HUSKS

~Shared by Johnny, LA
 
4 ears sweet corn, in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese

Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string. Soak in cold water for 20 minutes; drain.

Grill corn, covered, over medium heat for 20-25 minutes or until tender, turning often. Serve with Parmesan cheese.

Nutrition Facts: 1 ear of corn (prepared with reduced-fat butter) equals 196 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 186 mg sodium, 28 g carbohydrate, 4 g fiber, 8 g protein.
Diabetic Exchanges: 2 starch, 1 fat.


ZESTY GRILLED CHOPS

~Shared by Johnny, LA
 
3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
1/4 teaspoon garlic powder
6 rib or loin pork chops (3/4 inch thick)

In a large re-sealable plastic bag or shallow glass container, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.

Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.


GRILLED COUNTRY RIBS

~Shared by Johnny, LA

4 pounds country style pork ribs
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup vegetable oil
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup hot pepper sauce
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard

Place ribs in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 1-1/2 hours or until no longer pink. Meanwhile, in a large saucepan, saute the onion and garlic in oil until tender.

Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set aside.

Drain ribs. Grill, covered, over indirect low heat for 45 minutes, turning once. Baste with barbecue sauce. Grill 15 minutes longer or until meat is tender, turning and basting frequently.


GRILLING RUB RECIPE

~Shared by Johnny, LA
 
1/4 C. brown sugar, packed
1/4 C. smoked paprika
4 Tbsp coarse-ground black pepper
4 Tbsp coarse sea salt
1 Tbsp minced garlic

1 Tbsp dehydrated onion flakes 1-3 tsp cayenne pepper (optional)
2 tsp parsley flakes

Mix all ingredients with a whisk until well blended. Store in an airtight jar away from heat and light to maintain freshness. It will stay fresh up to 6 months. Use 2 to 3 teaspoons per pound of meat.

Coat and grill. Optional: coat and smoke, then grill. A rub can be used beneath a final BBQ sauce or alone.

This rub can be used on beef, pork or chicken.

Source: Health & Lifestyle Magazine.