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Looking for Favorite Grilling Recipes

Discussion in 'Cooking' started by Sweety_tweety, Apr 11, 2012.

  1. Sweety_tweety

    Sweety_tweety Mouseketeer

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    Please post your favorite grilling recipes. :thumbsup2 I have never really grilled before, so I don't have any to share.
     
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  3. Sweety_tweety

    Sweety_tweety Mouseketeer

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  4. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    Grilled Sweet Potatoes with Lime and Cilantro

    Ingredients
    3 sweet potatoes, unpeeled
    Kosher salt
    2 teaspoons finely grated lime zest
    Pinch of cayenne pepper
    1/4 cup canola oil
    Freshly ground pepper
    1/4 cup finely chopped fresh cilantro
    Directions
    Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.


    Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.


    Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
     
  5. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    It's almost summer,is there no one else out there grilling??:confused3
     
  6. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    its only 58 degrees here, so no!:upsidedow Hoping and hoping for better weather soon.....
     
  7. MaggieBailey

    MaggieBailey Mouseketeer

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    We love to grill! I cook most dinners out there all summer long :).

    I don't measure much, but will try to guesstimate, lol. We love grilled red potatoes...

    Red potatoes; slightly boiled (use larger ones so that once cut they don't fall through the grate lol).... you don't want them super soft so they fall apart on the grill

    Cut them into wedges; put in a bowl. Drizzle with olive oil, and season with garlic, salt and pepper. Lay on the grill, and turn them every few minutes.... They are so yummy!!

    Also, grilled peaches are awesome, just slice and grill, drizzle with a little honey and some cinnamon - and over vanilla ice cream or frozen yogurt they are so good! Just make sure the grill is clean, you don't want your peaches to taste like burgers. Oops, made that mistake before lol :)!
     
  8. Crashley234

    Crashley234 Earning My Ears

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    This is one of our favorites! Super easy but looks fancy making it prefect for impressing company!

    4 Chicken Breasts
    1 to 2 Tomatoes (cut into 1/4in thick slices)
    Handful of Basil
    A few Cloves of Garlic (minced or pressed)
    Pepper
    Olive Oil

    1. Combine the garlic, pepper and oil
    2. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book.
    3. Place a few slices of the tomato and a few Basil leaves on one half of the chicken, fold the other have back over and secure with toothpicks.
    4. Bast the chicken with oil mixture and grill!

    This is great served with crusty bread, a side salad and a glass of wine.
     
  9. Sorsha

    Sorsha <font color=royalblue>People, don't be like the ch

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    Foil-wrapped one-pot meal on the BBQ

    First, you need an aluminum pan - you know, the disposable roaster ones? Only not quite turkey-sized. In the bottom of the pan, arrange several ears of corn (enough for your family) around the outside edges of the pan, and then put a small bag of those little potatoes - the ones you can buy at the store that are fingerling-sized and usually have two or three varieties of potatoes in there. Next, slice up a couple of boneless, skinless chicken breasts and/or thighs and put those on top of the potatoes, and slice up a kielbasa sausage and add it too (or dump in some little smokies). Now, add veggies. You can put on whatever your family likes, but I usually just open a couple of bags of the frozen Steamer bags and toss them in - maybe broccoli, cauliflower, and carrots, and maybe some brussels sprouts. Fresh asparagus and mushoorms work really well too. Finally pour a bunch of lemon juice over the top, cube up some butter and dot the top with that, and salt and pepper well. Sprinkle some garlic powder over the top too and/or add fresh chopped herbs.

    Seal the top of the roasting pan with aluminum foil, and heat up one side of an outdoor grill. Put the pan on the un-lit side and cook over indirect heat for about 2 hours. Every hour or so, remove the foil (watch the steam!!), stir everything around and check for doneness. If the veggies aren't quite done, re-cover and keep grilling for a while longer.
     
  10. Sweety_tweety

    Sweety_tweety Mouseketeer

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    I bought the frozen tilapia from Costco, grilled and I loved it. :banana: I am very picky when it comes to fish. There was absolutely no gray stuff to eat around. It was probably twice as thick than what you get at a restaurant.

    I had a few people over and seasoned 4 filets differently. I tried Lawry's Dijon and honey marinade, McCormick garlic and herb seasoning, cajun spice and Old Bay. We loved them all. :thumbsup2
     
  11. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    This one comes from Alton Brown and one of the best I ever made!!!!

    Ingredients
    2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
    Kosher salt
    6 tablespoons Rub Number Nine, recipe follows
    1/2 cup orange juice (not fresh squeezed)
    1/2 cup margarita mix
    1/3 cup honey
    1/3 cup ketchup
    1 tablespoon Worcestershire sauce
    1 teaspoon espresso powder or instant coffee powder
    1/8 teaspoon cayenne pepper
    Directions
    Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.

    The next day, heat the oven to 250 degrees F.

    Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

    The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.

    Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.

    Rub Number Nine:
    1 1/4 cups dark brown sugar
    3/4 cup chili powder
    1/4 cup garlic powder
    2 tablespoons ground thyme
    1 tablespoon cayenne pepper
    1 tablespoon allspice
    Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.

    Yield: about 2 1/2 cups
     
  12. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    Grilled red onions:

    Ingredients
    1 large red onion
    1 tablespoon olive oil
    Salt and pepper
    Directions
    Preheat the grill or a grill pan.


    Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.
     
  13. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    I got one word for that>>YUMMMY
     

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