Post your favorite grill recipes

[Joe Frickin' Friday]

So we bought a grill last week, finally cooked on it for the first time last night. Posted pics of our dinner, and received a request for the recipe.

 

So I'm startin' a thread. Got a good recipe for grilled something-or-other? We'd love to hear it. I'm all for a tasty brat or burger or steak, but just slapping a hunk of meat on the grill doesn't exactly count as a "recipe." What do you do that's special? Something that makes the finished product extra spicy, or juicy, or what-have-you?

 

And if you've got pics, all the better.

 

Here's what we had last night:

 

Steak and bacon tournedos

(Serves 4, 2 pinwheel steaks each)

 

1-1.5 lb beef flank steak

Instant non-seasoned meat tenderizer

1/2 lb bacon

1 teaspoon garlic salt

½ teaspoon ground pepper

2 tablespoons snipped parsley

 

Pound flank steak to even thickness, about 1/2” thick. Use meat tenderizer according to package directions. Meanwhile cook bacon until almost done but not crisp. Sprinkle flank steak with garlic salt and pepper. Score steak diagonally, making diamond-shaped cuts. Place bacon strips lengthwise on flank steak. Sprinkle with parsley. Roll up jelly-roll fashion, starting at narrow end. Skewer with wooden picks at 1” intervals. Cut into 1” slices with serrated knife. Grill over medium coals 15 minutes, turning once, for rare.

 

Can serve hollandaise sauce with steaks.

1 ¾ ounce envelope hollandaise sauce mix

¼ teaspoon dried tarragon, crushed

 

Prepare hollandaise sauce mix according to directions on envelope, adding tarragon to dry mix.

 

 

 

 

So whatcha got?

[ShovelStrokeEd]

Veal rolatini. Serves 2

 

In a mortar and pestle, grind up the following:

 

2 large cloves of garlic

small handful of parsley

2 or 3 scallions (include some of the green)

Coarse salt

Coarsely ground black pepper

A couple of sprigs of fresh oregano

A bit of olive oil to make a rough paste

 

Smear the paste on one side of a veal scalopini. You could also pound down some slices of lamb shoulder in which case, replace the oregano with mint.

 

Roll tightly, a little more olive oil on the outside and grill on low heat till just at medium rare.

 

Some options:

A bit of goat cheese or even Roquefort mixed in with the paste or a light splash of balsamic vinegar within.

 

 

[Steve1962]

How about this one ............

 

Take one BMW 1200 RT [ or any motorcycle for that matter ]

 

Put Steve Edwards on it , and await the attack of the pheasants ......... within half an hour , there is bound to be at least one pheasant on the grille [ under the headlight ] !! :grin:

 

Steve

[Flipper]

I have been experimenting with pork loin on the spit. I brine it for about an hour, then fill the inside with black pepper, garlic and chopped fresh sage. I wrap the outside with pancetta, tie it up and put it on the rotisserie. I throw some potatoes with salt and pepper in the drip pan hoping to get some dripping and crispiness going, but usually not much comes off. (the tenderloin is pretty lean) So I throw some good ol' butter in there to jack them up. They taste pretty damn good. Here's the porn...

 

Ready to spin:

 

Resting:

 

Served:

[OoPEZoO]

Its 8:20am......and my mouth is watering

[Lone_RT_rider]

Its 8:20am......and my mouth is watering

 

+1....

 

Shawn

[Lynn]

I may have to ask Mark to start photographing food before we dig in. I am certain he will be thrilled!

 

In any case, I like almost any kind of pork on the grill.

 

Grilled Stuffed Pork Chops

(I make this one inside a lot too. Just brown it on the stovetop then put it in a hot oven until close enough to done that carryover cooking will finish it up).

 

Brine:

6 tablespoons table salt

6 tablespoons granulated sugar

 

4 bone-in rib loin pork chops or center-cut loin chops, each 1 1/2 inches thick (about 3 pounds total)

 

4 slices thinly sliced prosciutto

4 slices thinly sliced Fontina cheese

ground black pepper

 

Dissolve salt and sugar in 3 quarts cold water in Zip Lock plastic bag. Add chops and seal bag, pressing out as much air as possible. Refrigerate, turning bag once, until fully seasoned, about 1 hour. Remove chops from brine and dry thoroughly with paper towels.

 

Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick (this is going to be messy enough without leaving stuff open on purpose).

 

Season generously with pepper. You don't really need salt as you have brined the chops.

 

Light chimney starter filled with charcoal and burn until charcoal is covered with layer of fine gray ash. Build a two-level fire by stacking most of coals on one side of grill and arranging remaining coals in single layer on other side. Cover grill for about 5 min to preheat, clean grill and then use paper towels with vegetable oil to oil grill.

 

Cook chops, uncovered, over hotter part of grill until browned on each side, 2 1/2 to 3 minutes per side. Move chops to cooler part of grill and cover with disposable aluminum roasting pan. Continue grilling, turning once, until instant-read thermometer inserted through side of chop and away from bone registers 135 degrees, 7 to 9 minutes longer. Transfer chops to platter; cover with foil pan, and let rest 5 minutes. Serve immediately.

 

This also works well (if a bit messily) with sauteed mushrooms with good parmesan cheese added as a binding agent.

 

Grilled Apple Stuffed Pork Loin

Cook's Illustrated

 

Filling

1 cup apple cider (I use hard cider if I have it on hand)

1/2 cup cider vinegar

3/4 cup packed light brown sugar

1 large shallot, halved lengthwise and sliced thin crosswise

1 1/2 cups dried apples (packed)

1/2 cup dried cranberries (packed)

1 tablespoon grated fresh ginger

1 tablespoon yellow mustard seeds or grainy mustard

1/2 teaspoon ground allspice

1/8 to 1/4 teaspoon cayenne pepper

 

2 wood chunks (3-inches each)

 

2 1/2 pound boneless center-cut pork loin roast

Kosher salt and ground black pepper

 

FILLING: Bring all ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Push mixture through fine-mesh strainer to extract as much liquid as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/3 cup, about 5 minutes; reserve glaze. Meanwhile, pulse apple mixture in food processor until uniformly coarsely chopped, about fifteen 1-second pulses. Transfer filling to bowl and refrigerate while preparing pork.

 

PORK: Soak wood chunks in water for 1 hour. Meanwhile, cut meat to even 1/2-inch thickness. Season inside liberally with salt and spread apple filling in even layer, leaving 1/2-inch border. Roll tightly and tie with twine at 1-inch intervals. Season exterior liberally with salt and pepper.

 

Light large chimney starter filled with about 5 quarts of charcoal (about 85 briquettes) and allow to burn until coals are fully ignited and covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging coals to cover one half of grill. Drain wood chunks and place on coals. Open bottom vent fully. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.

 

Place roast, fat-side up, on grate over cool side of grill. Cover grill and position vent, halfway open, over roast to draw smoke through grill. Grill-roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135 degrees, 55 to 70 minutes, flipping once halfway through cooking time. Brush roast with half of reserved glaze; flip and brush with remaining glaze. (You may need to reheat glaze briefly to make spreadable.) Continue to cook until glaze is glossy and sticky, about 5 minutes longer.

 

Transfer roast to cutting board, loosely tent with foil, and let rest for 15 minutes. (Internal temperature should rise to about 145 degrees.) Cut into 1/2-inch-thick slices, removing twine as you cut. Serve immediately.

 

I have made this with any combination of cherries, cranberries and raisins-all work equally well. I have also gone more savory and made a similar type of thing with red-onion jam and garlic-just cut down on the other liquids and plan to cook the filling a little longer to reduce the liquid. Mmmm.

 

 

[Shaman97]

Hey...gotta have dessert:

 

Grog Pineapple

1 Fresh pineapple

2 cups citrus juice

1/2 cup dark rum...(optional)

4 Tbsp sugar. Brown preferred, but white is OK.

 

Combine last 3 ingredients in pan or ziploc bag. Shake/stir until mixed as much as possible. If you have a saucepan, warm it up, otherwise, 'No worries, mon'

 

Cut top and bottom off pineapple.

Place pineapple on one end; slice off remainder of skin (the pineapple, not your finger )

Place fruit in ziploc bag or in large pan so the fruit is being marinated by the mixture.

Place in refrigerator or ice chest for two hours.

After your main course is grilled, (pork, beef, ostrich, etc.)put the fire on your grill to low.

Using tongs, place the pineapple, on it's side, on the grill.

Turn the fruit a little bit every five minutes.

After 20 minutes, remove fruit from the grill. The fruit should be softer, but not slushy.

 

Reduce the remainder of the liquid to a syrup.

Cut into chunks and enjoy by themself, or slices. Place slices on firm bread (date-nut, banana, etc)

Top with whipped cream.

[edge51]

OMG !! STOP !! I am gaining weight just reading this thread.

[Joe Frickin' Friday]

I have been experimenting with pork loin on the spit. I brine it for about an hour

 

My culinary knowledge is limited. What exactly is "brining?" Is it literally just soaking it in salt water for a while? How salty? How long?

[Lynn]

rum...(optional)

 

I am pretty sure that those two words do NOT go together in any language I speak.

 

In any case, I have to add this one to the database to try-looks tasty.

 

Mmmm.

[Lynn]

My culinary knowledge is limited. What exactly is "brining?" Is it literally just soaking it in salt water for a while? How salty? How long?

 

Brining is just that. Soaking a piece of meat in pretty salty water for a while. The meat will absorb some of that water-and the seasonings along with it. It will make a dryer cut of meat moister and more flavorful, by seasoning it from the inside.

 

There are folks who don't like brining as it does alter the texture of the meat; however, I am willing to deal with the texture issues in order to get the nicely seasoned and moist meat that brining helps me to make.

 

Try here for a more detailed explanation and some guidelines for brining:

 

http://forums.egullet.org/index.php?showtopic=28308

 

One caveat-don't brine a kosher bird or one that is labelled 'enhanced' since those already have been salted. You will end up with a salt lick. Don't ask me how I know that .

 

 

[Matts_12GS]

I did this one for Dianne and her mom for Mother's day a couple years ago... I did it as the recipe calls for and baked them, next time I'll grill it I think over some wood chips to add some smoke to it...

 

Serves 6

 

6 Boneless Loin Chops, 1 1/2 inches thick

2 TBS Coconut Oil* (or canola, safflower or vegetable oil)

 

To Make the Stuffing:

1 Large Red Onion, sliced thin

1½ TBS Olive Oil

1½ TBS Sugar

½ Cup Dried Cranberries

½ Cup Dates, pitted and chopped small

3 tsp Fresh Sage, chopped

1 Cup Port Wine

3 TBS Fresh Squeezed Lemon Juice

½ Cup Walnuts, toasted

1 Large Navel Orange, cut into 6 equal wedges

Salt, to taste

Black Pepper, to taste

 

1. Using a very sharp paring knife, make a cut in the thin layer of fat only as wide as the paring knife, but as deep as it will go without coming out the other side of the chop. Very carefully, cut the inside of the chop to the left and the right to make a pocket. Important: do not let the outside opening get any larger than the width of the knife.

 

2. In a large non reactive** frying pan over medium heat add the 1½ TBS of olive oil. When the oil is very hot but not smoking, add the onion and sugar and cook until the onion begins to brown, about 15 minutes. Stir occasionally to keep onions from scorching.

 

3. In the meantime combine the cranberries, dates and port wine in a microwave safe bowl. Cover with plastic wrap and cut two small vent holes. Microwave on high for 1 minute. Set aside.

 

4. Squeeze the juice from the orange segments and reserve. With a sharp paring knife, remove the flesh from the orange peels and cut the peels into six 2” x 3” pieces.

 

5. Add the date/cranberry/port wine mixture to the onions. Add the reserved orange juice, lemon juice and sage. Continue to cook, stirring occasionally until the mixture gets very thick. Taste and adjust seasoning with salt and pepper to taste. Stir in toasted walnuts and let mixture cool.

 

To Stuff and Cook the Chops:

1. Place oven rack in the lower-middle position of the oven, place a half sheet pan or baking sheet on the rack, and heat the oven to 450° F (or 400° F if using a convection oven which is actually a better choice). While the oven is heating, rinse the chops well and pat dry with paper towels.

 

2. By eyeballing the stuffing mixture, put an equal amount into each chop. Now take one of those orange peels and very carefully place inside each chop to “seal” it from leaking. Season chops with salt and pepper.

 

3. In a heavy-bottomed skillet large enough to hold all 6 chops, heat the coconut, canola, safflower or vegetable oil over medium-high heat until it just begins to shimmer. Brown the chops 3 minutes. Very carefully, using tongs, turn chops over and brown the other side for 3 minutes.

 

4. Remove the sheet pan from the hot oven and close the door to keep in heat in. Carefully place the chops on the pan and return to the oven. Roast 7 minutes, flip chops over and roast another 7 – 8 minutes. (When they are ready to come out of the oven, an instant-read thermometer inserted into the stuffing should read 135° F). When this temperature is achieved, remove the chops from the oven and cover loosely with tin foil and let rest 10 minutes. The chops will continue to cook to a temperature of 145°F. Serve immediately.

 

Linky

[StretchMark]

I liked this guy on the Food Network, and so far, everything in this book has been amazing.

 

Based on your 1st attempt, it looks like you are willing to try some different things and Bobby Flay definitely goes there.

 

For you, I would recommend the "Grilled Red Snapper with Grapefruit-Thyme Mojo"

 

Not sure if it's a copyright infringement to put the recipe here, so I won't.

[StretchMark]

Oh...and the fabulous "High Five Chickens" just came off the Big Green Egg

 

[Aluminum_Butt]

For you, I would recommend the "Grilled Red Snapper with Grapefruit-Thyme Mojo"

 

Not sure if it's a copyright infringement to put the recipe here, so I won't.

 

Nope, it's posted on the Food Network website.

Grilled Red Snapper with Grapefruit-Thyme Mojo

[dewtwo]

I had a request to put the recipe for my famous Reisling Ribs. I guess I will have to make these for Memorial Day now. Wanta come?

 

Soak ribs for at least 8 hours (I let these soak overnight) in the following brine:

 

½ cup Brown sugar

½ cup Kosher salt

2 cups hot water

(Mix these ingrediants first to disolve the salt and sugar)

Bay leaves broken up

½ tsp red pepper flakes (provides most of your heat)

½ tsp peppercorn

Add 2 cups ice cubes

Add 2 cups reisling (sweetness doesn't matter on this; you just need the acid)

 

Rinse ribs GENTLY. Pat dry. Cover with the very secret but yet yummy dry rub:

 

In a dry skillet toast Corriander seeds, mustard seeds and whole peppercorn. When this is so aromatic that your mouth is watering, you take the seeds off the heat. Using a clean coffee grinder, grind up the seeds (I have a grinder just for spices!).

 

Once you have your rub on your ribs, go ahead and grill those ribs. You will need NO additional sauce, but make sure your neighbors are not home, or they will be over at your house real quick like for this recipe.

 

Enjoy!

 

 

[Flipper]

I have been experimenting with pork loin on the spit. I brine it for about an hour

 

My culinary knowledge is limited. What exactly is "brining?" Is it literally just soaking it in salt water for a while? How salty? How long?

Lynn pretty much already answered you, but here's my go at it. I always brine my chickens and turkeys when I'm BBQ'ing for hours on end. It's the only way to

insure juiciness after such a long time. The basic brine recipe I use is as follows:

 

1 gallon water

1 cup kosher salt

1/2 cup sugar

Optional seasonings depending on the meat (any combination of the following)

 

For fish: sliced lemons, chopped dill, chopped garlic

For pork: sage, garlic, bay leaf, toasted coriander seeds

For poultry: tarragon, garlic, peppercorns, thyme, chives

 

As for how long, the time for a specific meat is critical. Too long and it can become unpleasantly salty. Smaller items need only a couple of hours; big items can take days.

You also need to factor in "resting" time, from 2 hours to a day, after removing from the brine and rinsing off.

 

Some brining times:

 

Boneless chicken breasts: 2 hours

Pork chops, 1.5" thk: 2 hours

A 2-lb. chicken: 4-6 hours

A 3 to 4-lb. chicken: 8 to 12 hours

A 4-lb. pork loin: 12 hours

A 10 to 12-lb. turkey: 24 hours

A turkey > 15-lbs.: 24 to 36 hours

Fish: 1 hour for thin fillets; 6- hours for fillets

or steaks > 1 in. thk.

 

Hope this helps. You can't go wrong with the basic brine and your own preference for added seasonings. PM me anytime you have a question.

I've been at this a while and like to think I've figured it out by now!

 

BTW, here's my new custom rig I just took delivery of last week:

 

[doc47]

MAN! I hope all of you are coming to the UN.....and planning to cook!

 

Y'all woulda made Gleno proud!

 

(Wish I had my Tandoor(oid) Chicken recipe to share but it's in storage. It is delicious, despite having been given to me by an Indian pathology professor. )

[doc47]

OK. Here's an approximation that should do:

 

3 or 4 lbs chicken pieces, cut up

4 cloves garlic, chopped

1 cup plain yogurt

t ground cumin

t ground turmeric

1/4 t ground coriander

1/4 t fresh ground black pepper (Telicherry, if available)

1/4 t ground mustard seed

t salt

cayenne pepper to taste (optional)

lemon juice

a glop of tomato paste to bind

 

Put it all in a bowl or plastic bag and Marinate the chicken for a couple of hours.

 

Cook indirect for about 45 minutes

 

Serve with cucumber raita and rice pilaw, or whatever else you like

 

and plenty of cold beer!

 

It's also delicious cold the next day.