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Saturday, January 30, 2010

Cheesy Grilled Burger Recipe

* 1 egg
* 1/2 cup water
* 1-1/2 teaspoons instant beef bouillon granules
* 1/4 cup finely chopped onion, green onion
* 1/4 cup grated Parmesan, Romano or Asiago cheese
* 1 teaspoon dried basil or parsley, crushed
* 2 tablespoons Worcestershire sauce
* 1 teaspoon garlic powder
* 1/2 teaspoon freshly ground black pepper
* 1 pound 86% lean ground beef
* 1 pound ground pork
* 8 onion buns, hamburger buns or kaiser rolls, split and toasted
* Mustard Sauce (recipe follows)
* Lettuce leaves (optional)
* Thin tomato slices (optional)
* Thin red onion slices (optional)
* Dill pickle spears (optional)


1. In a large bowl, thoroughly combine egg, water and bouillon granules. Stir in onion, cheese, basil, Worcestershire sauce, garlic powder and black pepper. Add ground beef and pork. Using clean hands, gently combine the egg mixture and ground meats.(it is important to handle ground meat mixture as little as possible for a more tender, moist burger.)

2. Shape meat mixture into eight 3/4 inch thick patties, about 4 inches wide.

3. For a charcoal grill, grill patties on the greased rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (an instant read thermometer inserted into burgers should register 160 degree F), turning once halfway through grilling.

For a gas grill, lightly grease the grill rack; preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.

4. Remove burgers from grill. Serve burgers on buns with Mustard Sauce. If you like, top burgers with lettuce, tomato and onion and serve with pickle spears. Makes 8 servings.

Mustard Sauce:
In a small bowl combine 1/3 cup stone ground mustard, 2 tbls apple juice, 1 tbs honey and 1/2 teaspoon Worcestershire. Makes about 1/2 cup.

Yield: 8 Burgers

Friday, January 29, 2010

Grilled Brown Sugar Pork Chops


1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tbs vegetable oil
1 tbs soy sauce
1/2 tsp ground ginger
salt and pepper to taste
2 tsp cornstarch
1/2 cup water
6 boneless pork chops


1. Preheat an outdoor grill for high heat.

2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt and pepper. Bring to a boil. Combine water and cornstarch in small bowl and whisk into brown sugar mixture. Stir until thick.

3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Servings: 6

Nutritional Information:

Amount Per Serving
Calories: 262
* Total Fat: 13.7g
* Cholesterol: 36mg
* Sodium: 179mg
* Total Carbs: 21.5g
* Dietary Fiber: 0.1g
* Protein: 13.4g

Thursday, January 28, 2010

Grilled Kansas City Strip Steaks


4 (1 inch) thick Kansas City strip steaks (Same as New York Strips)
1/4 cup cracked black pepper
3 tbs lemon pepper seasoning
salt to taste


Cover one side of steaks with pepper and press in firmly, sprinkle with lemon pepper seasoning and salt. Turn steaks over and repeat the same process . Place in refrigerator for 3 hours, uncovered. Heat grill, brush grill with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes. Turn the steaks over and cook an additional 3 minutes. Move the steaks to a cooler part of grill and continue to cook to your preference.

Serves 4

Skillet or Oven BBQ Country Style Ribs

5 tsp. chili powder
2 1/2 tsp. liquid smoke
5 tsp. vinegar
2 1/2 tsp. garlic salt
2 1/2 c. water
3 lbs. beef country style ribs
1 c. BBQ sauce

Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2 to2 hours (or 350 degrees in covered electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven or (skillet) 1/2 hour to 1 hour. Remove and enjoy.

Grilled Beef Flank Steak Recipe

1/4 cup nonalcoholic beer
1/4 cup soy sauce
1/4 chicken broth
1/4 cup honey
1/2 teaspoon ground ginger
3 medium green onions, sliced (3 tablespoons)
1 clove garlic, finely chopped
1 1/2 lb beef flank steak
2 nectarines, each cut into 8 pieces

1. In shallow glass bowl or plastic dish, or resealable food storage plastic bag, mix all ingredients except beef and nectarines.

2. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in marinade in a bowl; turn to coat. Cover dish or seal bag; refrigerate (turning occasionally) at least 4 hours but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.

4. Cover and grill beef over medium heat 12 to 14 minutes for medium doneness (160°F), brushing occasionally with marinade and turning once. Add nectarines to grill for last 5 minutes of grilling, turning once and brushing frequently with marinade. Discard any remaining marinade. Cut beef diagonally across grain. Serve with nectarines.

Makes 4 Servings

Nutrition Information:

1 Serving: Calories 340 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 15g); Protein 51g Percent Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 0%; Iron 30% Exchanges: 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 7 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1

Wednesday, January 27, 2010

Charcoal Grilled Rib-Eye Steaks


6 rib eye steaks, 1" thick
1/2 pound butter
1 lemon
hot sauce to taste
1 pound mushrooms, sliced
white onions, sliced
bell peppers, sliced
tomatoes, sliced
salt and pepper to taste


1. Prepare ahead of time lemon marinade by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce.

2. Wrap Mushrooms, peppers, onions, tomatoes and garlic in a wire grill that closes to hold them.

3. Place vegetables on grill, basting with marinade and turning frequently. When almost done, Move to coolest area of grill surface.

4. On hottest part of fire put steaks on for five minutes, about 2 inches from coals. Baste with marinade and turn over. Grill for another 5 minutes for rare (total time of 10 minutes), for medium (total 15 minutes), for well done (total 20 minutes). Turn as often as needed, basting as often as you like. Put on serving platter and cover with vegetables. Put remaining marinade over top and serve.

Serves: 6

Grilled Hamburgers and Swiss Cheese


1 pound ground beef
1/4 cup catsup
1 tablespoon instant minced onion
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery seed
1/4 teaspoon garlic powder
1/2 cup red wine vinegar
1/4 cup salad oil
1/2 teaspoon dill weed
2 medium red onions, thinly sliced
8 rye buns, or your favorite variety of buns
sliced Swiss cheese( optional)


1. In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dill weed. Place onion slices in shallow glass dish.

2. Pour vinegar mixture over onions. Cover and refrigerate at least 30 minutes.

3. Wrap buns in a single thickness heavy duty aluminum foil. Place on grill 4 inches from medium hot coals. Heat 20 minutes, turning occasionally.

4. Remove onions from marinade; reserve marinade.

5. Place hamburgers on grill 4 inches from medium hot coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade.

6. To serve, place 1 hamburger patty on bottom of warm bun; top with onions, a slice of Swiss cheese(optional), a second patty and top of bun. Makes 8 servings.

Best Grilled Shark and Swordfish Steaks


1/2 cup soy sauce
1/2 cup orange juice
1/4 cup catsup
1/4 cup chopped fresh parsley
2 tablespoon lemon juice
1/3 tablespoon ground pepper
1 clove garlic, minced
6 shark steaks, swordfish or salmon steaks


1. In a suitable sized container or dish, combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper and minced garlic.

2. Add fish to marinade, cover and place in refrigerator for 2 hours.

3. Remove fish and reserve marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.

Yield: 6 servings.

Tuesday, January 26, 2010

Grilled Blackened Chicken

1 chicken(3 to 4 lbs)
2 tbs chopped garlic
1 1/2 pounds bacon, coarsely chopped
1 red pepper
1 green pepper
1 mild chili pepper
3 ribs celery
Kosher salt and freshly ground black pepper
Olive oil, as needed
1 (15 oz) can cannellini beans, rinsed and drained
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 cup seasoned bread crumbs
4 tbs butter
1 lb grated Cheddar
1 baguette, sliced, for serving
Chopped parsley leaves, for garnish


Preheat an outdoor grill for indirect grilling.

Cut chicken in half. Remove bones from breasts and leg/thighs. Rub the chicken with chopped garlic.

In a skillet over medium heat cook bacon until almost crisp. Remove and drain on paper towels.

On the grill roast the peppers over direct heat until blackened. When cool; remove the skin and seeds. Chop coarsely. Wrap celery in foil and season with salt and pepper and a little olive oil. Cook until tender(about 15 to 20 minutes). Cool and chop.

Mix together bacon, beans, thyme, rosemary, peppers, celery and half the bread crumbs. Sprinkle chicken with more crumbs then stuff bacon mixture into chicken. Place chicken in pie pan skin side down. Wrap pan in foil. Dot chicken with butter and place on grill.

Cover grill lid and cook about 30 to 40 minutes over indirect heat making sure the skin is crisping. Uncover, top with grated Cheddar and cook until chicken is tender, about 15 to 20 minutes more. Let chicken rest so stuffing will set and chicken will cool enough to cut and pull apart. Top with chopped parsley and serve with sliced baguette.

Monday, January 25, 2010

Grilled T-Bone Steaks with Vegetables

2 Beef T-bone steaks, 1 inch thick
1/4 cup grated parmesan cheese
2 tbs Olive oil
2 tbs red wine vinegar
2 bell peppers, quartered
1 lge red onion; cut crosswise in 1/2 inch slices


1 tbs Crushed garlic
2 tsp Dried basil leaves
1 tsp Pepper

In small bowl, combine garlic, basil and pepper; mix well. Remove 4 teaspoons seasoning and press into both sides of steaks.

Add parmesan cheese, oil and vinegar to remaining seasoning mixing well. Set aside.

Place steaks in center of grid over medium hot ash covered coals. Arrange bell peppers and red onion around the steaks.

Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally.

Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush steaks and vegetables with reserved cheese mixture during last 10 minutes of grilling.

Season steaks as desired. Serve with the vegetables.

Cajun Grilled Pork Chops


4 boneless pork center loin chops (1 1/2 inches thick)
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon rubbed sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder


Combine seasonings, mix well. Coat chops with seasoning mixture. Place on grill over medium-high heat 7-8 minutes per side, turning once.

Serves 4

Sunday, January 24, 2010

Grilled Cornish Game Hens

2 Cornish game hens, split
1/4 cup olive oil
1/4 cup white wine
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon parsley, chopped
1/8 teaspoon black pepper
1/8 teaspoon salt

Place all ingredients in a large plastic freezer bag. Place in the refrigerator for 2 hours (turning several times). Prepare the coals. Place the hens on the grill and add the hood cover. Cook for 40 to 50 minutes while turning and basting (using the marinade) several times. Serve warm.

Number of Servings: 2

Traditional Barbecued Chicken


* 8 chicken pieces, rinsed
* 1 cup favorite barbecue sauce
* garlic powder to taste
* Salt and pepper to taste


1. Sprinkle chicken with garlic powder, salt and pepper. Set grill to indirect heat. If using a gas grill turn off middle burners. If using a charcoal grill, set charcoal to the side of the grill leaving an empty space in the middle for chicken. Grill chicken over direct heat turning once for approximately 5 minutes on each side or until grill marks appear. Move chicken over indirect heat with grill lid closed for approximately 1 hour at 300 degrees turning once.

2. Check chicken internal temperature with meat thermometer, chicken should have internal temperature of 175 degrees and chicken juices should run clear. Add your barbecue sauce and continue cooking chicken for about 10 minutes more; turning once.

Slow Smoked Beef Brisket

1/2 cup ground black pepper
1 cup salt
1 tbs garlic powder
1 tsp cayenne
1 whole beef brisket, about 10 pounds
barbecue sauce(your choice of sauces)


Make a dry rub by mixing the salt, pepper, garlic powder and cayenne in a small bowl.

Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Add sauce and arrange on a serving platter to serve. Accompany with extra sauce.

Yield: 14 servings

Smoked Turkey Recipe


* 1 (12 pound) whole turkey
* 2 tablespoons chopped fresh sage
* 2 tablespoons ground black pepper
* 2 tablespoons celery salt
* 2 tablespoons chopped fresh basil
* 2 tablespoons vegetable oil
* 1 (12 ounce) jar honey
* 1/2 pound hickory wood chips


1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water and set next to the grill.

2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

3. In a medium bowl mix together sage, ground black pepper, celery salt, basil and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill and continue cooking 1 1/2 to 2 hours or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

6. Uncover turkey and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered and cook 15 minutes. The cooked honey will be very dark.

12 lb. turkey Yield: about 16 servings

Prep Time:
30 Minutes

Cook Time:
3 Hours 15 Minutes

Ready In:
3 Hours 45 Minutes

Saturday, January 23, 2010

Grilled Shrimp Kabobs


8 (6 inch) wooden skewers
(4 oz) pearl white or red onions (about 16), unpeeled
1 (14 oz) can artichoke hearts, drained and quartered lengthwise
(12 oz) medium large shrimp, peeled and de-veined
12 refrigerated spinach and cheese tortellini, cooked, drained and cooled
Lemon Tarragon Vinaigrette (see recipe below)
Radicchio or red Swiss chard leaves (optional)
Freshly shredded Parmesan or Romano cheese (optional)


1. Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hearts, shrimp and tortellini onto prepared skewer. Set on oiled grilling rack.

2. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon Tarragon Vinaigrette and turning once. To serve place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese if desired.

Makes 8 servings.

Lemon Tarragon Vinaigrette:

Stir together 2 tbl olive oil; 2 tsp finely shredded lemon peel; 2 tbl lemon juice or dry vermouth; 1 tbl snipped fresh tarragon or 1 1/2 tsp dried tarragon, crushed; 2 cloves garlic, minced; 1/4 tsp crushed red pepper; 1/4 tsp salt; and 1/8 tsp pepper. Makes about 1/3 cup.

Easy Grilled Cinnamon Apples


1 cup butter
1 1/2 tbs cinnamon
3 tbs honey
4 Granny Smith apples, cored and sliced 1/4 inch thick
Dash salt and ground black pepper
  1. In a small saucepan, heat butter, cinnamon and honey over low heat until melted, stirring constantly.
  2. Season apples with salt and pepper; place slices on hot grill. Grill apple slices about 2 minutes on each side while brushing with butter mixture.
Serves 8

Southwestern Barbecued Beef Short Ribs

3 to 4 pounds beef short ribs
1 tbs vegetable oil
2 tsp chili powder
1/2 tsp dried oregano, crushed
1 (8 oz) can tomato sauce
1/3 cup picante sauce
2 tbs packed brown sugar
1/2 tsp dry mustard

1. Trim fat from ribs. Cut ribs into serving size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs.

2. Meanwhile heat oil in a small saucepan over medium hot heat. When hot add chili powder and oregano and cook stirring constantly for a few seconds. Immediately add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes stirring occasionally.

3. In a covered grill arrange medium hot coals (350 to 400 F / 175 to 205 C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned; brushing occasionally with sauce. Serve ribs with any remaining sauce.

Yield: 4 to 6 servings

Back Yard B.B.Q. Ribs

2 slabs pork spareribs
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 medium onion, chopped

1. Prepare a medium-hot banked fire in covered kettle style grill.
2. Cut each slab of ribs between ribs into four pieces.
3. Place rib-side-down over indirect heat and grill for 1 1/4 hours.
4. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10 to 15 minutes, stirring occasionally.
5. Brush ribs generously with sauce and continue to cook, about 20 to 30 minutes, basting and turning often, until ribs are nicely glazed.

Makes 4 servings.

Barbecued Lamb Chops


* 1/4 cup tomato sauce
* 2 tablespoons barbeque sauce
* 2 teaspoons Worcestershire sauce
* 1 tablespoon malt vinegar
* 1 teaspoon Dijon mustard
* 2 teaspoons brown sugar
* 2 pounds lamb chops


1. In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
2. Preheat an outdoor grill for high heat.
3. Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).