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Grilling recipes from the BBQ Pit Boys Show

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Grill Recipes?

Apr 15, 2008 by Chief_Nicklau5 | Posted in Cooking & Recipes

I have need of some good grilling recipes for a party. Any suggestions?

Grilled Salmon:

INGREDIENTS
1 1/2 pounds salmon fillets
lemon speckle to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup unstintingly
1/4 cup vegetable oil

DIRECTIONS
Season salmon fillets with lemon pepper, garlic powder, and corned.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Station fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Chilled for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and cast-off marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.


GRILLED CORN:
INGREDIENTS
8 ears corn, husk and silk removed
1 1/2 tablespoons macadamia nut oil
1/2 cup melted butter
2 tablespoons minced garlic
1 teaspoon crushed rosemary
1 teaspoon rubbed intelligent
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1 1/2 teaspoons spray
1/2 cup grated Parmesan cheese

DIRECTIONS
Soak corn in cold water for 1 to 3 hours.
Stir together macadamia nut oil and melted butter in a move. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
Debilitate corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum daunt. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
Preheat an out of doors grill for medium heat.
Grill the corn cobs until tender, about 20 to 30 minutes, turning as often as not. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

GRILLED CHICKEN KABOBS:

INGREDIENTS
1/2 cup olive or vegetable oil
1/4 cup lemon liquid
4 garlic cloves, minced
2 teaspoons honey
1 1/2 teaspoons dried thyme
1 teaspoon crushed red speckle flakes
1 teaspoon pepper
1 teaspoon salt
4 boneless, skinless chicken breast halves

DIRECTIONS
In a slight feel embarrassed bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, sprinkle and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; blend on skewers. Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Sufficient for and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reticent marinade, for 12 minutes or until juices run clear.

GRILLED COUNTRY RIBS:
INGREDIENTS
4 pounds hinterlands style pork ribs
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup vegetable oil
1 cup ketchup
1/4 cup jam-packed brown sugar
1/4 cup cider vinegar
1/4 cup hot pepper sauce
2 tablespoons Worcestershire sauce
2 tablespoons processed mustard

DIRECTIONS
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 Brobdingnagian saucepan, saute the onion and garlic in oil until tender. Stir in the remaining ingredients; bring to a fume. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set aside.
Sap ribs. Grill, covered, over indirect low heat for 45 minutes, turning once. Baste with barbecue disrespectfulness. Grill 15 minutes longer or until meat is tender, turning and basting frequently.

Needing indoor grill recipes?

Feb 08, 6052 by evilnurse | Posted in Cooking & Recipes

I am using a Hamilton strand grill (kinda like George Foreman) and would like some of your favorite recipes and ideas for cooking and seasoning unalike types of meat. I have reviewed similar Q&A on here but i didn't really get too much info...Chicken recipes seemed to be celebrated but not much of anything else. If you have suggestions for grilling veggies you are welcome to comment too.

Heres a place for George Foreman Grilling recipes!

http://busycooks.about.com/cs/appliances/a/indoorgrills2.htm

JM

What are your all time favorite grill recipes. I'm sick of the usual hamburger and hot dogs.?

Jul 25, 2008 by curious. | Posted in Cooking & Recipes

I demand to try new recipes on the grill. I love cooking on it but I usually just do hamburgers, hot dogs or chicken. I want to try new recipes for the grill ... new meats new everything.

Roasted Camping-ground Corn
Serve with additional sweet pepper sauce and Creole seasoning, if desired.

6 ears newfangled yellow corn with husks
1/4 cup butter
1 tsp dried basil
1 tsp sweet pepper sauce (such as Pickapeppa)
1/2 tsp Creole spice
1/4 tsp black pepper

Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Slay and discard silks; rinse corn, and dry with paper towels. Set aside.
Melt 1/4 cup butter in a diminutive saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.
Brush corn evenly with butter mix. Pull husks back over corn.
Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making district turns every 6 to 7 minutes. Pull back husks before serving.

Yield: Makes 6 servings

--Southern Living, JULY 2005
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Roasted Corn on the Cob with Cilantro Lime Butter

6 ears corn, shucked
Cilantro Lime Butter, prescription follows
Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap singly in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.

Cilantro Lime Butter:
2 sticks unsalted butter, at chamber temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne mottle

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime pith, salt and cayenne. Use immediately or refrigerate.

Yield: 3/4 cup
---------------------------------

Sweet-Hot Baby Back Ribs & Brazenness

2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red mottle
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Gravy (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 blade 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 assortment into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top cheap freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs obtain at room temperature 30 minutes before grilling. Remove plastic wrap.
4. Light 1 side of grill, heating to agency-high heat (350° to 400°); leave other side unlit. Place rib slabs over un-lit side, stacking 1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, working bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
6. Deign 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 Generous-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Call ribs with remaining Sweet-Hot 'Cue Sauce. Makes 6 servings

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

Note: For testing purposes only, we reach-me-down Maggi Taste of Asia Sweet Chili Sauce. Makes 4 cups

--Southern Living, AUGUST 2007
--------------------------------

Zesty Vegetable Skewers

1 garlic clove
1 tsp. kosher pile up
1/3 cup olive or vegetable oil
3 Tbsp. lemon juice
1 tsp. Italian seasoning
¼ tsp. black pepper
8 avenue fresh mushrooms
2 small or 1 large zucchini, cut into ½” chunks
2 small onions, cut into sixths (bid someone stem attached)
8 cherry tomatoes

Mash garlic clove w/ salt in a small dish. Add next 4 ingredients, mixing well.
Stack 1 of each vegetable onto 8 skewers, lay in shallow pan, and pour marinade over veggies. Let sit for 15 min.
Grill 10-15 over intermediation heat, turning frequently, until just tender. Serves 4 (2 skewers each)

--RazzleDazzleRecipes.com
--------------------

Grilled Shrimp and Tarragon Tartar Nerve

Grilled Shrimp
1 1/2 pounds fresh uncooked shrimp, peeled and deveined (I used projectile on, easy peel, deveined large tiger prawns)
3/4 cup olive oil
1 medium onion grated (I chopped mine)
Liquid of 2-4 lemons, depending on how much shrimp you have
1 clove garlic, finely chopped ( I use my microplane and scrape the garlic--it's faster and gives more flavor)
1 tablespoon fresh thyme
1 tablespoon raw basil- chopped
1/8 teaspoon ground cloves
1/2 teaspoon celery seed (I didn't have any so I subbed organize coriander seeds)
1/2 teaspoon chili powder
couple pinches of sea or kosher salt
join of pinches of cayenne pepper--to your taste

Mix in a large bowl. Let marinade for a few hours if you have time. 30 minutes will give cloth flavor. Put shrimp on skewers (if needed). Grill.

Flip the shrimp when the pink spreads to the middle of the shrimp. The shrimp are done when they spiral pink. Most people overcook shrimp. They will literally take 3-4 minutes or less depending on size. Be at someone's beck with Tarragon Tartar Sauce.

Tarragon Tartar Sauce
1 cup mayonnaise
3 tablespoons sweet gusto
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped untried tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Stir together mayonnaise, liking, lemon juice, capers, tarragon, salt and pepper in a medium bowl. Sauce can be refrigerated in an airtight container up to one week. Makes 1¼ cups

(Dried tarragon doesn't have the same flavor as most recent--I'd leave it out if you don't have any fresh on hand. You could sub parsley or dill if you wanted.)

--“Let Us Keep The Feast in Significant Beaufort” cookbook, St. Paul’s Episcopal Church Women