Grilling Time!!!

[Lick]

It is Grilling Time (All of the time!)

So post some of your best recipes and let's get this MOFO smoking!

I'll start it off with this one...

Grilled Bone-in Pork Chops with Hawaiian Marinade
RECIPE INGREDIENTS 4 bone-in pork loin chops, 3/4-inch thick
2 6-oz cans pineapple juice, unsweetened (1 1/2 cups)
3 scallions, white parts sliced into thin rounds
3 tablespoons ginger, peeled and minced
3 tablespoons soy sauce, reduced-sodium
2 tablespoons Asian sesame oil, dark
2 tablespoons light brown sugar
3/4 teaspoons freshly ground black pepper
1/2 teaspoon coarse salt
DIRECTIONS Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.
Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.

 

[DaddyDiesel]

Bookmarked...

 

[Lick]

Smoky Bison Burger
RECIPE INGREDIENTS 1 pound ground bison (buffalo; see Shopping Tip)
1/2 cup cooked wild rice (see Kitchen Tip)
1/2 cup shredded smoked cheese, such as Cheddar, gouda or mozzarella
2 tablespoons smoky barbecue sauce, divided
1 tablespoon paprika, preferably sweet Hungarian
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
1 tablespoon sweet pepper relish or pickle relish
2 teaspoons prepared horseradish
4 whole-wheat hamburger buns, toasted
4 slices tomato
4 thin slices sweet onion, such as Vidalia
Shopping Tip: The fat content of ground bison (buffalo) is not always labeled and varies depending on the producer. We used Great Range Brand, found in major supermarkets across the country—it has 4 grams of saturated fat per serving. You can substitute 90%-lean ground beef.
Kitchen Tip: Be sure to plan ahead for cooking the wild rice—it takes 40 to 50 minutes. To cut down on cooking time, look for "quick" wild rice—a whole-grain rice that cooks in less than 30 minutes—or "instant" wild rice that's done in 10 minutes or less.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
DIRECTIONS Preheat grill to medium.
Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.
Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155 degrees F, 5 to 6 minutes per side.
Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato and onion.

 

[Lick]

Barbecued Beef Brisket
RECIPE INGREDIENTS For the Spicy Chili Rub:
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon ground oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
For the Brisket:
1 whole beef brisket (point and flat cut together), 9 to 11 pounds, trimmed
1 bottle barbecue sauce (18 ounces)
DIRECTIONS FOR THE SPICY CHILI RUB:
Mix all ingredients in small bowl.
FOR THE BRISKET:
Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours.
One hour prior to cooking, remove brisket from refrigerator and unwrap. Ignite about 2 quarts of hardwood charcoal or charcoal briquettes in pile on one side of grill; burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Meanwhile, assemble hickory chip pouch by wrapping 4 to 6 wood chunks (about 3 inches each) or 3 cups wood chips in double sheet of heavy-duty foil. Prick at least 6 holes in top of foil pouch with knife tip to allow smoke to escape; place on top of ash-covered coals.
Set grill rack in place and position brisket, fat side up, on side of rack opposite fire. Make sure that both top and bottom grill vents are open; position holes in lid directly over brisket and cover grill. Grill-smoke brisket without removing lid so that smoke flavor permeates meat, 2 hours.
Adjust oven rack to middle position and heat oven to 300 degrees. Attach two 48-inch long pieces heavy-duty foil by folding long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 48- x 36-inch rectangle. Position brisket lengthwise in center of foil. Bring short edges over brisket and fold down, crimping tightly to seal. Repeat with long edges of foil to seal brisket completely. Place brisket on baking sheet; bake until fork-tender or instant-read thermometer inserted into thickest portion of meat registers 210 degrees, 3 to 3 1/2 hours.
Remove brisket from oven, loosen foil at one end to release steam, and rest for 30 minutes. Drain juices into large bowl. De-fat juices (you should have 1 1/2 to 2 cups) and mix in equal parts with barbecue sauce.
Unwrap brisket and place on cutting board. Separate into two sections. Slice each section, on the bias across the grain, into very thin slices. Moisten slices with some of the barbecue sauce mixture and serve, passing remaining sauce separately.

 

[Man_Of_STeeL]

thanx..

 

[Andeyhollawho]

I'll be back

 

[Lick]

Not many mess with my BBQ sauce but here it is for anyone to try or die!


Heaven & Hell BBQ Sauce
1 cup chopped brown onion
1 head of chopped garlic
1 6 oz can of tomato paste
1 15 oz can of tomato sauce
10 -15 oz of honey
2 tablespoons cane syrup
Juice of 4 lemons
1/4 cup Worchestershire sauce
3 or 6 Trinidad Scorpion Peppers
2 tablespoons yellow mustard
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground marjoram
2 bay leafs
Put the onion, garlic, lemon juice, peppers, worchestershite sauce, tomato sauce, mustard and bay leafs in a blender and blend into a liquid. Pour into a large pot over medium-high heat. Add the other ingredients and cook, stirring, for 4 minutes and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have married, 15 to 20 minutes. Remove from the heat and set aside to cool.

WARNING! Enjoy at your own risk!

 

[MadWun]

Will be grilling out at the lake this weekend.

On the menu -

Beer Brats and Sauerkraut
BBQ Chicken
Jerk Chicken
Home made potato salad

Can't wait!!!!

 

[Jumbodicc]

Thanks

 

[Lick]

Grilled Chicken Breasts with Lemon and Thyme
A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. Lave chicken longer the better the favor and spice.
RECIPE INGREDIENTS 1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
DIRECTIONS Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.
Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

 

[Lick]

Grilled Boneless Leg of Lamb
RECIPE INGREDIENTS 1 boneless leg of lamb
3 tbp Thyme
2 tbp Minced Garlic
2 tbp Ground Black Pepper
1 bottle Merlot or Cabernet
DIRECTIONS Cut Boneless leg of lamb into 1" thick steaks
Place steaks in sealable plastic bag - add wine to cover steaks, add Thyme, garlic & pepper.
Shake bag to blend spices , place in refrigerator for 24 hours - turn over bag half way thru marinade time. (I usually prepare this the night before I am going to serve & turn over the bag in the a.m.)
Remove Steaks from marinade - discard marinade
Season with Sea Salt & Black pepper
Grill to taste - Medium rare is preferred

 

[the flash]

Raw chicken, Italian dressing,black pepper,garlic salt charcoal grill

 

[the flash]

Ingredients:
1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

Preparation:

1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

 

[the flash]

4 (6-ounce) salmon fillets
Salmon BBQ Sauce:
1 medium onion, chopped
1 1/2 cups tomato ketchup
1/2 cup dark rum
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons peanut oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced
Preparation:

To prepare BBQ Sauce, heat oil in saucepan over medium heat. Sauté onions and garlic for 3 minutes, or until tender. Add all remaining ingredients, except salmon, and bring to a boil, reduce heat and let sauce simmer for 5 minutes. Remove from heat and let cool to room temperature. Coat salmon with 1/4 of the barbecue sauce and reserve remainder of the sauce for dipping. Place fish in the refrigerator and allow it to marinade for 2 hours. Preheat grill. Place salmon skin-side down, on a lightly oiled grill, cover and cook for 12 minutes per inch of thickness. Remove fish from grill and serve with barbecue sauce.

 

[Lick]

From pretty lady Get You Hot!


GREEN GIANT
½ bag Baby Spinach leaf
raspberries, blueberries,
apples, carrots, Tomatoes,
Stevia, Spirulina,
green food powder, ground flaxseed

In a blender combine ingredients until smooth

 

[Lick]

Back to grilling...

Grilled Cornish Hens with Warm Potato and Portobello Salad
RECIPE INGREDIENTS 1 3/4 pounds boiling potatoes (about 5), preferably Yukon Gold
1 1/2 pounds portobello mushrooms (about 4), stems removed
4 tablespoons cooking oil
1 1/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
2 cornish game hens (about 1 1/4 pounds each), halved
1/3 cup olive oil
1 clove garlic, minced
1/2 cup chopped flat-leaf parsley
DIRECTIONS Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and cook at a gentle boil until tender, about 30 minutes. Drain.
Meanwhile, light the grill. Coat the portobello caps with 2 tablespoons of the cooking oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill the portobellos, turning, until browned and just done, about 15 minutes. Remove.
Coat the hens with the remaining 2 tablespoons cooking oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill over moderate heat for 12 minutes. Turn and cook until just done, about 12 minutes longer.
When the potatoes and portobellos are cool enough to handle, peel the potatoes and cut them and the portobellos into 1/4-inch slices. Put them in a large bowl and add the olive oil, garlic, parsley, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mound on plates and top with the hens.
Test-Kitchen Tip
We like extra-virgin olive oil in this potato salad, but sometimes it's so powerful that it overwhelms the potatoes. If yours is strong, mix it half and half with a less exalted oil.

 

[P.V. Estates]

Getting the grill n smoker ready for this thread

 

[Lick]

Ginger-Chile Sea Bass with Grilled Tomatoes
RECIPE INGREDIENTS 2 tablespoons finely chopped peeled fresh ginger
2 large serrano chiles, stemmed, finely chopped
kosher salt
2 tablespoons canola oil, plus more for brushing
Eight 4-ounce skinless Chilean sea bass fillets
2 pounds firm tomatoes, thickly sliced
lime wedges, for serving
DIRECTIONS FOR THE FISH: In a mortar, combine the ginger, chiles and a pinch of salt and pound to a paste. Stir in 2 tablespoons of the oil and transfer to a small bowl. Lay the fish on a work surface, skinned side down. Using a sharp knife, make 3 long, shallow slashes across the grain in each fillet. Rub the fish all over with half of the ginger-chile paste, working some of it into the slashes. Transfer the fish to a platter, cover and refrigerate for 1 hour or overnight. Refrigerate the remaining ginger-chile paste.
Lightly brush a nonstick grill pan with oil and set it over moderately high heat. Season the fish with salt and add it to the pan, skinned side up. Grill the fish over moderately high heat until golden and crusty on the bottom, about 5 minutes. Turn the fish, reduce the heat to moderate and cook until the fish is cooked through and the flesh begins to flake, 4 to 5 minutes longer. Transfer the fish to a platter, cover loosely with foil and keep warm.
FOR THE TOMATOES: Arrange the tomato slices on paper towels to drain briefly; pat the tops dry. Wipe out the grill pan. Brush the tomatoes with the remaining ginger-chile paste, season with salt and cook in the grill pan over moderately high heat until browned, about 2 minutes per side. Serve the fish with the tomatoes and lime wedges.
WINE RECOMMENDATION:
This dish has a ginger-chile bite best matched with a tart Sauvignon Blanc-based Bordeaux Blanc, such as the 1998 Chateau Bonnet Entre-Deux-Mers.

 

[Lick]

Cayenne Cinnamon Baby Back Ribs with Maple Glaze
You can use other rib cuts like St. Louis rib cut Etc.
RECIPE INGREDIENTS 1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder (or crushed red pepper flakes)
1 teaspoon sea salt (or 1/2 teaspoon table salt)
3 pounds pork baby back ribs
1/4 cup maple syrup
DIRECTIONS Preheat your grill. Remove the tough membrane from the underside of the ribs if you like it that way.
In a small bowl, mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne and salt.. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.
Grill 1 hour or until meat starts to pull away from bones.
Move food to the hot side of the grill. Carefully open foil. Brush ribs with maple syrup. Grill ribs 3-4 minutes until browned. Take care not to burn the ribs!

 

[Lick]

Smoked Baby Back Ribs with Spicy Creole Barbecue Sauce

RECIPE 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
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.



I had to get like Bruh the Flash and add some pics!

 

[Lick]

Grilled Tuna with Olive Relish



A simple relish of parsley and olives jazzes up grilled tuna. Make it a meal: Serve with grilled vegetables and steamed new potatoes.
Make Ahead Tip: The olive relish will (Step 1) will keep for up to 1 hour.
RECIPE INGREDIENTS For Grilled Tuna with Olive Relish:
Olive relish
1/2 cup finely chopped fresh parsley
1/3 cup chopped pitted imported black olives, such as kalamata
1/4 cup finely chopped celery
1 small clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper to taste
For Grilled Tuna:
1 3/4 pounds tuna steak, trimmed and cut into 6 portions
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Lemon wedges for garnish
DIRECTIONS To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
To grill tuna: Preheat grill to medium-high.
Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.

 

[sherminator]

Chicken thighs or which ever parts you want to use

1/2 cup brown sugar
1/4 cup of rum
1/4th Teaspoon salt ,pepper, and red chilie flakes,

Mix let sit for a few hours then grill

 

[Lick]

Grilled Vegetable Sandwiches




RECIPE INGREDIENTS 1 small garlic clove minced
1 small shallot minced
1 tablespoon vegetable oil
1/4 cup soft fresh goat cheese
1/4 cup heavy cream
1/2 teaspoon fresh thyme leaves
Dash of hot sauce
Kosher salt and freshly ground pepper
1/2 cup pitted kalamata olives
1 1/2 teaspoons chopped mint
Extra-virgin olive oil
1 medium zucchini thinly sliced lengthwise
1 long soft baguette split
1 cup roasted red peppers cut into strips (8 ounces)
1/2 cup oil-packed sun-dried tomatoes cut into strips
Shredded iceberg lettuce
DIRECTIONS In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes. Transfer to a mini food processor; add the goat cheese, cream, thyme and hot sauce and puree. Season with salt and pepper and transfer to a bowl. Rinse out the food processor. Add the olives, mint, 2 tablespoons of olive oil and a pinch of pepper; process to a paste.
Preheat a grill pan. Brush the zucchini with olive oil; season with salt and pepper. Grill over high heat, turning, until tender.
Keep the grill pan hot. Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers and sun-dried tomatoes. Spread the olive paste on the top half. Quarter the sandwich and grill, pressing with a skillet and turning once, until hot; fill with lettuce and serve.

 

[Lick]

Grilled Steak with Beets & Radicchio

RECIPE INGREDIENTS 2 tablespoons crumbled goat cheese or feta cheese
2 teaspoons white wine vinegar or champagne vinegar
1/4 teaspoon dry mustard
1 tablespoon minced shallot
2 teaspoons minced fresh parsley
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
3 1/2 teaspoons extra-virgin olive oil, divided
1 small head radicchio, halved, cored and each half quartered
1 8-ounce can baby beets, drained
8 ounces New York strip (loin) steak, trimmed and cut into 2 portions
DIRECTIONS Preheat grill to high.
Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.
Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.
Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.

 

[Lick]

Grilled Corn with Lime Cilantro Wasabi Butter

RECIPE INGREDIENTS 1 stick of butter, softened to room temperature
zest of 1 lime
2 tablespoons finely chopped cilantro
big ‘ol squirt of wasabi paste (1 tablespoon-ish)
corn in husk
DIRECTIONS Make the herb butter: Combine all butter ingredients. Use fork to mash and mix well. Lay a large piece of plastic cling wrap on counter. Spoon the butter on the wrap and fold plastic wrap over. Using your hands, mold and roll into a cylinder shape. I use a sushi bamboo mat and that worked really well. Place in refrigerator (or freezer if you’re in a hurry) and let chill for at least 30 minutes. This can be made up to 3 days in advance.
Grill the corn on the cob:
Preheat grill to 550F degrees. Carefully peel back some of the outer layers of husk and discard. Keep a couple of the soft, inner layers intact. If you have too many tough, outer layers, the corn takes longer to cook. Remove as much of the visible silky wisps as possible (which will burn on the grill). I like to soak the corn in water for 15 minutes.
Remove corn from water, shake off excess water. Grill on for 15-20 minutes, turning every 5 minutes to evenly char all sides. Remove the grilled corn on the cob with tongs and carefully peel back the husk (careful! it’s hot!). Top with slice of Lime Cilantro Wasabi Butter. Enjoy your deliciously grilled corn on the cob.

 

[Lick]

Grilled Pork Tenderloins with Vegetable Curry

RECIPE INGREDIENTS 2 1/2 tablespoons Olive oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon minced jalapeño
2 tablespoons minced scallion, plus 2 tablespoons thinly sliced scallion
1 red bell pepper cut into 1/2-inch-wide strips
1 small sweet potato peeled and cut into 1/2-inch pieces (about 5 ounces)
salt and freshly ground pepper
2 zucchini halved lengthwise and sliced crosswise 1/2 inch thick
1 1/2 teaspoons Thai red curry paste
2 cups pure coconut water
3 tablespoons lime juice
2 cups coarsely shredded stemmed kale
1 tablespoon chopped cilantro
2 tablespoons full-fat sour cream
4 center-cut pork tenderloin medallions pounded to a 1-inch thickness (about 4 ounces each)
DIRECTIONS In a large, deep skillet, heat 2 tablespoons of the oil. Add the ginger, garlic, jalapeño and minced scallion and cook over moderate heat, stirring, until fragrant, 3 minutes. Add the bell pepper and sweet potato, season with salt and pepper and cook, stirring frequently, until barely softened, 3 minutes. Add the zucchini and curry paste and stir to coat the vegetables with the curry.
Add the coconut water and lime juice and simmer over moderate heat until the sweet potatoes are nearly tender and the liquid is reduced by half, about 20 minutes. Stir in the kale and cilantro and cook just until the kale is wilted. Add the sour cream and season with salt and pepper.
Light a grill or preheat a grill pan. Rub the pork with the remaining 1/2 tablespoon of oil and season with salt and pepper; grill over moderate heat, turning, until cooked through, 12 to 15 minutes. Let the pork rest for 5 minutes, then slice and arrange on plates with the vegetable curry alongside. Garnish with the sliced scallions and serve.

 

[Lick]

Grilled Porterhouse Steak with Summer Vegetables

RECIPE INGREDIENTS 1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped oregano, salt and freshly ground pepper
2 medium zucchini sliced on the diagonal 1/3 inch thick
1 red onion sliced 1/3 inch thick
1 red bell pepper cored and quartered
1/4 pound shiitake mushrooms stemmed
1 pound asparagus
1 bunch scallions roots trimmed and bottom 6 inches only
2 1-inch-thick porterhouse steaks (1 pound each)
DIRECTIONS Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.

 

[Lick]

Bloody Mary Grilled Veggies
RECIPE INGREDIENTS 1 green bell pepper, cut in 1" chunks
2 sm Zuchini, 1/2" slices
1 bunch of green onions, cut about 2" off the green end and the the very tip of the white end. (leaving about a 5-6 inch onion)
1 bunch of asparagus spears, trimmed
sea salt, pepper, dash of cayenne pepper- optional
2-3 T olive oil to coat
2 oz bloody mary mix
DIRECTIONS Combine the veggies, seasonings and olive oil in a foil pan. I buy the foil cake pans, because they are inexpensive, easy to use and toss away after. Grill on medium heat until veggies are tender and just lightly charred all over. Drizzle and toss bloody mary mix so that all veggies are just coated and serve.

 

[Lick]

Grilled Lobster with Garlic Oil
RECIPE INGREDIENTS 2 live 1 1/2-pound hard-shell lobsters
4 tablespoons fresh white bread crumbs
1 tablespoon chopped fresh parsley
3 tablespoon Garlic-Flavored Olive Oil (see recipe), plus extra for basting
Kosher or sea salt
Freshly ground black pepper
1/2 lemon, cut into 4 wedges
DIRECTIONS Prepare the charcoal fire, preferably real wood charcoal. Fill the upper portion of the chimney with the charcoal and put 2 sheets of newspaper in the bottom part. Place the chimney inside the grill (for safety reasons) and light the paper. In about 20 minutes the charcoal should be red-hot. Dump the coals into the grill and spread them evenly. Let the coals burn down to a medium heat; this will take another 10 to 15 minutes. Place the grilling rack over the coals while they are burning and brush it clean with a wire brush (a hot rack is much easier to clean). You are now ready to begin grilling. If you are using a propane or gas-fired grill, preheat it at a medium setting for about 15 minutes, then clean the rack with a wire brush. Do not oil the rack as you would if you were cooking steaks or chops; there is no chance of the lobster sticking to the grill.
With a cleaver or chef's knife, split each lobster in half lengthwise. Remove the head sac and intestine. Crack the claws in the center on the side that will not be exposed directly to the hot coals. Remove the tomalley and the roe if present and place in a small bowl. Break it into small pieces with a fork. Add the bread crumbs, parsley and 3 tablespoons of the garlic oil. Sprinkle with a little salt (about 1/4 teaspoon) and some freshly ground pepper. Mix gently. Using a pastry brush, brush the shells of the lobsters with some of the extra basting oil. Lift the lobster halves up and brush the undersides. This prevents the loss of the lobster's juices. Also brush any exposed meat. Spread the tomalley mixture evenly throughout the cavities from where the tail enters the carcass to the tip of the head so that it will cook evenly. Season the lobster very lightly with salt and pepper. (Even though they are dead, they will twitch - Don't freak out!) Check that the fire is at medium heat and that the coals are spread evenly. Place the lobsters, shell side down, directly over the coals. Cover each lobster loosely with a pie plate, roasting pan or aluminium foil. Do not worry if the tail is not completely covered - it is the carcass and the claws that really need the extra heat this provides. Cook for 8 to 10 minutes. Do not turn the lobster over. Baste the lobster two or three times during grilling with the oil. Check for doneness by gently prying around where the tail meat enters the carcass. If it is cooked through, the meat will be a creamy white and the tomalley mixture will be bubbly hot.
Remove from the grill and put on a platter or individual plates. Brush one last time with the garlic oil and serve immediately with the lemon wedges in a small bowl.
SERVING SUGGESTIONS: Grilling parties are a fun and delicious way to enjoy lobster without stretching your budget too far. A menu might include several salads (always one with ripe tomatoes), other grilling food such as steak and sausage and some fresh fruit, including melon, a superb finish to an outdoor summer meal. While the above recipe is for two lobsters, which will fit comfortably on almost any home grill, it can be multiplied to suit your party. Just to be sure to leave enough grilling space and time. And remember, if people do not seem to pay as much attention to your salads and other grilling meats, it is only natural, for nothing rivals the smoke, briny taste of grilled lobster.


EQUIPMENT NEEDED: You will need a medium chinese cleaver or large chef's knife, a small mixing bowl, a charcoal grill, a chimney, a wire brush, a cover (pie plate, shallow roasting pan or double-thick aluminium foil), a large spatula and a pastry brush.

 

[Lick]

Grilled Lobster with Spicy Butter
RECIPE INGREDIENTS 4 live lobsters, 1 1/2 lbs each
1/4 cup olive oil
6 shallots, chopped
2 cloves garlic, minced
3 fresh red jalapeno chilies, stemmed, seeded and chopped
3 fresh green jalapeno chilies, stemmed, seeded and chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon crushed, dried red pepper
Juice of 2 limes
2-3 oz unsalted butter
lime wedges, to serve
DIRECTIONS Prepare a fire in a grill. Using a sharp knife, pierce lobsters between the eyes to kill them. Working with 1 lobster at a time, place back-side-up on a cutting board and, starting where tail and head sections meet, cut in half lengthways, first cutting the tail portion and then the head. Pull out and discard the intestinal vein and any organs. Season lobster meat to taste with sea salt and black pepper. Repeat with remaining lobsters.
Heat the olive oil in a wide sauté pan over medium heat. Add shallots and cook for 3-5 minutes, or until lightly golden. Add garlic and chilies and continue to cook for 1-2 minutes longer. Add cumin, paprika and red pepper flakes and cook, stirring, for 1-2 minutes, or until aromas are released but spices are not burned. Remove from the heat and stir in lime juice, butter, 1 teaspoon salt and 1 teaspoon black pepper.
Place lobsters on the grill rack, shell-side-down, 3-5 inches from the coals. Grill, rotating lobster halves onto their sides and moving them away from the hottest part of the fire as necessary to prevent burning, for about 8 minutes, or until meat is opaque. (Do not at any time turn the meat directly toward the fire.)
Spoon butter mixture over lobsters during the last few minutes of grilling. Serve hot with plenty of lime wedges.

 

[Lick]

Grilled Shrimp Wrapped in Prosciutto and Zucchini

Assembled in advance, quickly cooked and accompanied by bruschetta, these marinated and skewered shrimp are excellent fare for a backyard barbecue. Shrimp, and their close cousins, scampi, are plentiful in the waters along Italy’s lengthy coastline.
RECIPE INGREDIENTS For the Marinade:
1 tablespoon fresh lemon juice
2 tablespoons fruity Italian white wine
2 tablespoons extra-virgin olive oil
8 lemon zest strips, each about 2 inches long
1/2 teaspoon crumbled bay leaf
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 large cloves garlic, crushed
Freshly ground pepper
For the Shrimp Skewers:
1 pound jumbo shrimp, peeled, deveined (12-16 shrimp)
1 pound zucchini, trimmed, cut lengthwise into slices 1/8 inch thick (12-16 slices)
6-8 paper thin slices prosciutto, halved lengthwise
For the Bruschetta:
8 slices country-style white bread, each 1/2 inch thick
1 large clove garlic, cut in half
4 teaspoons extra-virgin olive oil
Small fresh thyme sprigs
DIRECTIONS FOR THE MARINADE:
In a shallow nonaluminum bowl, combine all the marinade ingredients, including pepper to taste, and stir until blended.
FOR THE SHRIMP SKEWERS:
Add the shrimp to the marinade and turn to coat. Cover and refrigerate for at least 4 hours or as long as overnight. Remove the shrimp from the refrigerator about 30 minutes before you cook them. Meanwhile, soak 4 bamboo skewers in water to cover. Preheat a broiler or prepare a fire in a charcoal grill. Arrange the zucchini slices on a rack in a broiler pan or on a grill rack and broil or grill for 3 minutes. Turn the slices over and continue to cook until limp, 2-3 minutes longer. Set aside to cool. Leave the broiler on or maintain the charcoal fire. Remove the shrimp from the marinade, reserving the lemon zest strips. Drain the skewers. Wrap 1 piece of prosciutto around the center of each shrimp, and then wrap with a zucchini slice. Thread 3 or 4 wrapped shrimp onto each skewer and then garnish each skewer with 2 of the reserved lemon strips.
Arrange the skewers on the rack of the broiler pan or on the grill rack over hot coals. Broil or grill the shrimp for 3-4 minutes. Turn the shrimp over and continue to cook until pink and slightly curled, 2-3 minutes longer.
FOR THE BRUSCHETTA:
While the shrimp is cooking, toast or grill the bread, turning once, until golden on both sides. Rub a cut side of the garlic clove over one side of each warm bread slice, then brush with 1/2 teaspoon of the olive oil.
TO SERVE:
Arrange the bruschetta and skewers on a platter or divide among individual plates. Garnish with the thyme sprigs and serve at once.

 

[turboether]

Subbed for summer grilling!

 

[Lick]

Grilled Pizza with Garlic Roasted Tomatoes, Basil, & Goat Cheese

RECIPE INGREDIENTS 2 pounds Roma Tomatoes, sliced ¼” thick (about 4-5 slices)
2 -3 cloves of garlic, minced (I use 5-6 cloves)
2 tbsp olive oil, Salt and fresh ground pepper
1 Thin Crust Boboli, *Garlic Roasted Tomatoes
A handful of fresh Basil roughly chopped
5oz. pkg of goat cheese, Fresh Shredded Romano Cheese
DIRECTIONS: This recipe is a combination of using a cast iron skillet and your Outdoor Grill.
Garlic Roasted Tomatoes
Preheat gas grill to 350 degrees (medium-high heat)
Add all ingredients to large bowl, mix to coat tomatoes.
Let marinade 10 minutes.
Arrange in a single layer in a cast iron skillet.
Bake for 25-30 minutes until tomatoes are shriveled slightly the original size...Do not allow edges to become crisp.
Grilled Pizza with Garlic Roasted Tomatoes, Basil, & Goat Cheese
For the crust you can use your own pizza dough recipe or dough from your local pizzeria however, for this first time…lets use a Thin Crust Boboli.
1 Thin Crust Boboli
Garlic Roasted Tomatoes
A handful of fresh Basil roughly chopped
5oz. pkg of goat cheese
Fresh Shredded Romano Cheese
Lightly brush the top (cheese side) of the Boboli crust with olive oil. Place oiled side down over medium-heat, grill with a closed cover, for 1-2 minutes or until grilled side is golden or toasted.
Remove crust from grill, flip over and top with Garlic Roasted Tomatoes, Goat Cheese (slices of cheese spread evenly over pizza), and Basil.
Place crust back on grill over indirect medium heat for 3-4 minutes with cover closed. Continue to cook so the heat gets to the toppings and melts the cheese, and also keep an eye on the pizza so the bottom doesn’t burn. Remove pizza, top with Romano Cheese, enjoy!

 

[CobraKai]

Enough recipes.
Time for some action...



Heres mine on the grill.

Plated with Wifey's Jalapeno Mac and cheese.

Aftermath...

 

[Lick]

Pecan Cold-Smoked Strip Steaks with Carolina BBQ Sauce and Green Tomato Grits
RECIPE INGREDIENTS For the Marinade and BBQ Sauce:
1 1/2 cups water
1 1/2 cups apple cider vinegar
6 tablespoons brown sugar
2/3 cup tomato ketchup
1 tablespoon dried red pepper flakes
2 teaspoons minced garlic
1 teaspoon dried sassafras
2 tablespoons bourbon
1 tablespoon sugar
1 tablespoon salt
2 teaspoons freshly cracked black pepper
For the Steaks:
6 boneless strip steaks, 10 to 12 ounces each
For the Green Tomato Grits:
5 green tomatoes, sliced
2 cups heavy cream
2 garlic cloves
1 wild onion or scallion, chopped
1 cup medium-ground hominy grits or polenta
DIRECTIONS FOR THE STEAKS: Thoroughly mix together all the marinade ingredients in a large shallow dish or bowl. Add the steaks and turn to cover with the marinade. Cover the dish and refrigerate for 10 to 12 hours, turning every 2 hours or so to marinate evenly.
Prepare the smoker by building a small fire with charcoal and an electric starter element. Soak some pecan shells and/or pecan wood chips in water. Fill the water tray of the smoker with ice cubes, and when the coals are a uniform gray color (after about 30 minutes), place the soaked pecan shells or chips on the coals. Set the grill rack at its highest position and add the marinated steaks (reserving the marinade). Cover the smoker, sealing all but one small vent. Replenish the charcoal and soaked pecan shells or wood chips as necessary and continue to smoke the steaks for 2 to 3 hours, keeping the temperature at around 90 to 100 degrees F.
Prepare the grill (or, alternatively, the steaks can be broiled). If grilling, soak some hickory wood chips in water and add to the charcoal just before you are ready to grill. Add some soaked pecan shells or wood chips to the grill. Remove the steaks from the smoker and finish on the grill to the desired doneness.
FOR THE MARINADE: Place all of the marinade ingredients in a saucepan and bring to boil, stirring occasionally.
FOR THE GRITS: Grill the tomato slices over the hickory wood chips. Transfer the grilled tomatoes to a blender, add the cream, garlic, and wild onion, and puree until smooth. Transfer the mixture to a heavy saucepan and bring to a boil. Add the grits and, stirring constantly, cook the mixture for 18 to 20 minutes. Season with salt and pepper and keep warm.
TO SERVE: Place the steaks on warm serving plates and pour the barbecue sauce over. Serve with grits.