Fabulous Grill Recipes

3 Responses to “Fabulous Grill Recipes”

• 

  Sugar Pie on June 18, 2010

  Sweet-Hot Baby Back Ribs & Sauce

  2 tablespoons ground ginger
  1 teaspoon salt
  1 teaspoon black pepper
  1/2 teaspoon dried crushed red pepper
  3 slabs baby back pork ribs (about 5 1/2 lb.)
  2 limes, halved
  Sweet-Hot ‘Cue Sauce (recipe below)

  1. Combine first 4 ingredients in a small bowl.
  2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
  3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
  4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
  5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
  6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot ‘Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot ‘Cue Sauce. Makes 6 servings

  Sweet-Hot ‘Cue Sauce
  2 (10-oz.) bottles sweet chili sauce
  2 cups ketchup
  1/3 cup firmly packed dark brown sugar
  1 teaspoon ground ginger
  1 teaspoon pepper
  1/2 teaspoon dried crushed red pepper flakes
  Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.

  Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce. Makes 4 cups

  –Southern Living, AUGUST 2007
  ——————————–

  Grilled Corn with Seasoned Butters

  Fresh corn still in the husk takes wonderfully to grilling. Serve it with one or all of the seasoned butters here and a platter of ribs or chicken hot off the grill.

  6 ears of corn
  1/3 cup unsalted butter, at room temperature

  For the pecan butter:
  1/3 cup ground pecans

  For the lime butter:
  1 Tbs. grated lime zest
  1 Tbs. fresh lime juice

  For the chili butter:
  2 Tbs. chili powder
  1 tsp. cumin seeds

  For the Italian herb butter:
  2 tsp. minced fresh basil
  2 tsp. minced fresh oregano

  Prepare a fire in a covered grill.

  Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached. Remove and discard the silk, then replace the husks around the ear. In a rectangular baking dish, soak the ears in cold water to cover for at least 20 minutes and then drain.

  To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the ingredients of your choice until they are evenly distributed. Refrigerate if not using immediately.

  Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels. Replace the husks.

  Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to a platter or individual plates and serve hot. Serves 6.

  –Williams-Sonoma
  ——————————

  Thai-Style Grilled Chicken with Spicy Sweet and Sour Dipping Sauce

  Chicken and Brine
  1/2cup granulated sugar
  1/2cup table salt

  4split bone-in, skin-on chicken breasts , about 12 ounces each (see note)

  Dipping Sauce
  1teaspoon red pepper flakes

  3small cloves garlic , minced or pressed through garlic press (1 1/2 teaspoons)
  1/4cup distilled white vinegar
  1/4cup lime juice from 2 to 3 limes
  2tablespoons fish sauce
  1/3cup granulated sugar

  Rub
  12medium cloves garlic , minced or pressed through garlic press (1/4 cup)
  2inch piece fresh ginger , minced (about 2 tablespons)
  2tablespoons ground black pepper
  2tablespoons ground coriander
  2/3cup chopped fresh cilantro leaves
  1/4cup lime juice from 2 to 3 limes
  2tablespoons vegetable oil , plus more for grill grate

  1. To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
  2. For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
  3. To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
  4. To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
  5. Taking Thai Chicken Indoors. If you don’t have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

  –From America’s Test Kitchen

• 

  ErangaD on June 18, 2010

  Asparagus, Zucchini, Onions spritz with olive oil and lightly seasoned with seasoning salt put on the grill and use as a side dish

  INGREDIENTS
  One 12-ounce jar orange marmalade
  1/2 cup red wine vinegar
  1 tablespoon chili powder
  2 tablespoons A-1 steak sauce
  1/2 cup ketchup
  2 tablespoons Dijon mustard
  1 tablespoon Worcestershire sauce
  3 pounds flank steak
  Salt and freshly ground pepper, to taste

  DIRECTIONS
  1. In a large bowl, combine all ingredients and mix ‘em up well.
  Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak
  to the remaining marinade and coat well. Cover and refrigerate overnight.

  2. Preheat your BBQ grill so it’s pretty darn hot. Toss the steak on the grill
  pour some of the marinade on top. After a minute to get a good sear,
  flip the flank steak over and pour a bit more of the marinade on that side.
  Discard any leftover marinade (since it had been on raw meat).
  Turn the BBQ burner down to medium. Flip again after 4 more minutes,
  and then remove after 4 additional minutes. This will be fairly rare;
  add a 1-2 minutes per side for more well done.

  3. While you let the flank steak sit for 5 minutes, microwave the cup
  of marinade that you put aside earlier so it is good-n-hot.

  4. Spread half of the marinade across the steak and cut again the grain
  into thin slices. Provide the last of the marinade for those that want
  a little extra on their pieces, and start chowing down!

  cumin-crusted monster pork chop with peach chipotle salsa

  For salsa
  3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
  1/4 cup red onion, finely diced (about 1/2 small onion)
  2 tablespoons canned chipotle chiles in adobo, minced
  1/4 cup fresh lime juice
  1/4 cup fresh cilantro, chopped
  1/4 teaspoon kosher salt
  1/8 teaspoon freshly ground black pepper

  For pork chops
  1/4 cup whole cumin seeds
  6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)
  3 tablespoons olive oil
  2 teaspoons kosher salt
  1 1/2 teaspoons freshly coarse-ground black pepper
  PreparationMake salsa
  In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.

  Prepare grill
  If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.

  If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.

  While grill is heating, coat chops
  Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.

  To cook chops using charcoal grill
  Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

  To cook chops using gas grill
  When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

  Asian Grilled Shrimp

  1/4 cup Asian fish sauce*
  1/4 cup fresh lime juice
  1 teaspoon sugar
  1 jalapeño chile, sliced into thin rings
  1/3 cup soy sauce
  1/4 cup unseasoned rice wine vinegar
  1 tablespoon fresh ginger, peeled and minced
  1 tablespoon fresh cilantro, chopped
  2 tablespoons whole coriander seeds
  1 1/2 pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined
  9 scallions, white and light-green parts only, cut into 1-inch pieces
  2 tablespoons vegetable oil
  1/2 teaspoon kosher salt
  1/2 teaspoon freshly coarse-ground black pepper
  Special equipment: about 10 (8-inch) wooden skewers, soaked in water 30 minutes

  *Called nuoc mam or nam pla; available at Asian markets and in the Asian foods section of some supermarkets.
  PreparationIn small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.

  In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.

  Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

  Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.

  Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.

  For chicken
  6 tablespoons olive oil
  5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
  2 scallions, green and white parts, chopped (about 3 tablespoons)
  1/4 cup dried thyme
  1 tablespoon dry mustard
  1 tablespoon kosher salt
  1 tablespoon freshly ground black pepper
  12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)

  For chutney
  2 tablespoons vegetable oil
  1 small red onion, thinly sliced
  1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
  1/2 cup cider vinegar
  2 tablespoons (packed) brown sugar
  1/8 teaspoon ground allspice
  1/4 teaspoon kosher salt
  1/4 teaspoon freshly ground black pepper

  For Scotch bonnet sauce:
  7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
  1/3 cup yellow deli mustard, such as French’s
  1/3 cup freshly squeezed orange juice (from about 1 orange)
  2 tablespoons fresh lime juice (from about 1 lime)
  1 tablespoon (packed) brown sugar
  1/8 teaspoon curry powder
  1/8 teaspoon ground cumin
  1/8 teaspoon ground coriander
  1/2 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  PreparationIn blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.

  Make chutney:
  In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.

  Make Scotch bonnet sauce:
  In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.

  Cook chicken
  Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

  Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.

• 

  ribby on June 18, 2010

  I saw this north african recipe for marinating lamb and it’s fantastic. I dont know exact measurements, just a bit of each.
  White pepper
  Ground cumin
  Chilli flakes
  Paprika
  Cinnamon
  Get these dry ingredients and toast them in a clean frypan til they’re fragrant. (you should always toast spices) Then mix it all together with;
  Olive oil
  Crushed garlic
  Lemon juice
  Saffron (optional)

  I marinate lamb in this and have it on skewers with red onion, capsicum, mushrooms and snow peas. Serve with rice and hommus.

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