Grilling ideas?!
Does anyone have any great recipes for grilling!? Doesn't matter what it is!. I am looking forward to getting outdoors more and enjoying the grill!.Www@FoodAQ@Com
Answers:
Jamaican Jerk Chicken and Pineapple Kabobs
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
2 tablespoons Pickapeppa sauce
1 tablespoon freshly grated peeled ginger
1 tablespoon ground allspice
1?4 teaspoon pumpkin pie spice
3 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into large cubes
1 bunch scallions (white and green parts), cut into 2-inch pieces
1/2 fresh pineapple, peeled, cored, and cubed
Kosher salt
Special Equipment: 6 long skewers
Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce!. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes!. Cool!.
Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours!.
Prepare grill!. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them)!. Season with salt!. (Leave a little space around the meat so the heat gets to all sides!.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes!.Www@FoodAQ@Com
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
2 tablespoons Pickapeppa sauce
1 tablespoon freshly grated peeled ginger
1 tablespoon ground allspice
1?4 teaspoon pumpkin pie spice
3 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into large cubes
1 bunch scallions (white and green parts), cut into 2-inch pieces
1/2 fresh pineapple, peeled, cored, and cubed
Kosher salt
Special Equipment: 6 long skewers
Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce!. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes!. Cool!.
Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours!.
Prepare grill!. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them)!. Season with salt!. (Leave a little space around the meat so the heat gets to all sides!.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes!.Www@FoodAQ@Com
Grilled Peach Halves Stuffed w/Cheese & Chipotle Raspberry Puree (yummy!)
2 tablespoons brown sugar
2 tablespoons lime juice
3 tablespoons raspberry vinegar
2 firm ripe peaches, cut in half vertically, pits removed
Finely chopped walnuts for garnish
Cheese Filling
2 tablespoons cream cheese, at room temperature
2 tablespoons goat cheese, at room temperature
Raspberry Puree
1 1/2 cups frozen raspberries
1 teaspoon lemon juice
1 tablespoon sugar
? teaspoon ground chipotle chile
Combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly!. Remove from the heat, allow to cool, add the peaches, and marinate for an additional 20 minutes!. In a small bowl, mix the cheeses together and let sit at room temperature for 30 minutes to blend the flavors!. To make the puree, slightly thaw the raspberries!. Place all the ingredients in a blender or food processor and puree until smooth!. Remove the peaches from the marinade and place them in a grill basket with handles!. Grill them flesh side down over a medium-hot fire!. Grill for 2 to 3 minutes until the grill marks show!. Turn and grill until the peaches are soft!. To serve, spoon some of the raspberry puree on a dessert plate, place the peach cut side up on the sauce!. Put a dollop of cheese in the center of the peach and top with additional puree, and garnish with the walnuts!. Yield: 4 servings
Grilled Rum Bananas with Nutmeg Whipped Cream
? cup brown sugar
1/4 cup dark rum
1 teaspoon soy sauce
2 teaspoons commercial fruit and habanero hot sauce
2 teaspoons fresh lime juice
2 teaspoons melted butter
4 small firm bananas, peeled and sliced lengthwise
Nutmeg Whipped Cream
? cup heavy whipping cream
2 tablespoons sugar
1 teaspoon rum
Grated nutmeg
In a bowl, combine the sugar, rum, soy sauce, Pickapeppa Sauce, lime juice, and butter!. Arrange the bananas in a single layer in a disposable aluminum pan and drizzle the rum mixture over the top!. Set the pan on the grill over a medium fire, cover, and cook for 10 minutes basting frequently with the sauce!. Continue to grill until the bananas are glazed and tender, about another 5 to 10 minutes!. Prepare the cream by whipping the cream, sugar, and rum together in a cold bowl until stiff!. To serve, place the bananas on individual serving plates, drizzle a teaspoon of the remaining sauce over them, top with a dollop of whip cream, and garnish with the grated nutmeg!. Yield: 4 servings
Grilled Pizza
1 can refrigerated pizza crust
2 tsp!. olive oil
1 cup pizza sauce
2 cups shredded Mozzarella cheese
2 tomatoes, seeded and chopped
(or use all your favorite toppings)
Prepare and heat grill!. Tear off 18" x 12" piece of heavy duty aluminum foil and spray with nonstick cooking spray!. Place dough on foil and press to form 13" x 9" rectangle!. Brush with oil!. Invert dough onto grill and peel foil off the back of the dough!. Cook over medium heat, 4-6" from coals for 3-5 minutes until dough is golden brown!. Turn down over, using large spatula!. Spread pizza sauce, tomatoes, and cheese over browned dough!. Grill 4-5 minutes longer until bottom of crust is well browned and cheese is melted!. 4 servingsWww@FoodAQ@Com
2 tablespoons brown sugar
2 tablespoons lime juice
3 tablespoons raspberry vinegar
2 firm ripe peaches, cut in half vertically, pits removed
Finely chopped walnuts for garnish
Cheese Filling
2 tablespoons cream cheese, at room temperature
2 tablespoons goat cheese, at room temperature
Raspberry Puree
1 1/2 cups frozen raspberries
1 teaspoon lemon juice
1 tablespoon sugar
? teaspoon ground chipotle chile
Combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly!. Remove from the heat, allow to cool, add the peaches, and marinate for an additional 20 minutes!. In a small bowl, mix the cheeses together and let sit at room temperature for 30 minutes to blend the flavors!. To make the puree, slightly thaw the raspberries!. Place all the ingredients in a blender or food processor and puree until smooth!. Remove the peaches from the marinade and place them in a grill basket with handles!. Grill them flesh side down over a medium-hot fire!. Grill for 2 to 3 minutes until the grill marks show!. Turn and grill until the peaches are soft!. To serve, spoon some of the raspberry puree on a dessert plate, place the peach cut side up on the sauce!. Put a dollop of cheese in the center of the peach and top with additional puree, and garnish with the walnuts!. Yield: 4 servings
Grilled Rum Bananas with Nutmeg Whipped Cream
? cup brown sugar
1/4 cup dark rum
1 teaspoon soy sauce
2 teaspoons commercial fruit and habanero hot sauce
2 teaspoons fresh lime juice
2 teaspoons melted butter
4 small firm bananas, peeled and sliced lengthwise
Nutmeg Whipped Cream
? cup heavy whipping cream
2 tablespoons sugar
1 teaspoon rum
Grated nutmeg
In a bowl, combine the sugar, rum, soy sauce, Pickapeppa Sauce, lime juice, and butter!. Arrange the bananas in a single layer in a disposable aluminum pan and drizzle the rum mixture over the top!. Set the pan on the grill over a medium fire, cover, and cook for 10 minutes basting frequently with the sauce!. Continue to grill until the bananas are glazed and tender, about another 5 to 10 minutes!. Prepare the cream by whipping the cream, sugar, and rum together in a cold bowl until stiff!. To serve, place the bananas on individual serving plates, drizzle a teaspoon of the remaining sauce over them, top with a dollop of whip cream, and garnish with the grated nutmeg!. Yield: 4 servings
Grilled Pizza
1 can refrigerated pizza crust
2 tsp!. olive oil
1 cup pizza sauce
2 cups shredded Mozzarella cheese
2 tomatoes, seeded and chopped
(or use all your favorite toppings)
Prepare and heat grill!. Tear off 18" x 12" piece of heavy duty aluminum foil and spray with nonstick cooking spray!. Place dough on foil and press to form 13" x 9" rectangle!. Brush with oil!. Invert dough onto grill and peel foil off the back of the dough!. Cook over medium heat, 4-6" from coals for 3-5 minutes until dough is golden brown!. Turn down over, using large spatula!. Spread pizza sauce, tomatoes, and cheese over browned dough!. Grill 4-5 minutes longer until bottom of crust is well browned and cheese is melted!. 4 servingsWww@FoodAQ@Com
You can make anything on the grill from meat, veggies, fruit!.!.even pizza!. Here's a good recipe for you!.!.!.
**Marinated and Grilled Chops with Mixed Herb Chimichurri**
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
4 tablespoons chopped fresh basil leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 cup chopped fresh flat-leaf parsley leaves
1 jalapeno
1/4 teaspoon crushed red pepper
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly cracked black pepper
4 (12-ounce) double-cut pork chops
4 pieces grilled crusty bread
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper!. Pulse until well blended but do not puree!. Add 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper!. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 2 hours!. If cooking pork another day, refrigerate sauce and return to room temperature before serving!.
Season the pork chops on both sides with the remaining 2 teaspoons of the kosher salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag!. Add the remaining chimichurri sauce from the processor!. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours!.
Preheat a grill to medium!.
Once the pork chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes!. Brush the excess chimichurri sauce off the chops and set the chops over the hot grill!. Cook for 7 to 8 minutes on the first side!. Turn the chops over and continue to cook until they are done, another 7 to 8 minutes!.
Once cooked through, serve the chops with the crusty bread and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving!.
**Traditional S'Mores**
1 (6-ounce) chocolate bar (recommended: Hershey's)*
8 jumbo-size marshmallows
8 full honey-flavored graham cracker sections (can substitute cinnamon-flavored graham crackers or chocolate-flavored graham crackers)
Optional Toppings:
Chopped nuts
Caramel, chocolate, or strawberry ice cream topping
Mini chocolate chips
Whipped cream
Bananas
Chocolate candy pieces (recommended: M&M's)
*Cook's Note: You can substitute the chocolate bar with any candy bar, such as Snickers, Milky Way, Nestle Crunch, or peanut butter cups!. Just chop the candy into 8 equal-size pieces and divide among the graham crackers as described in the recipe!.
Preheat a grill to medium!. Alternatively, you can roast the marshmallows over an open fire!.
Break each graham cracker section in half!. Divide chocolate bar into 8 equal parts!. Place each chocolate piece on top of half of a graham cracker!.
Divide marshmallows among several long skewers, spacing them far enough apart so that they won't melt together!. Place marshmallows on grill and cook over medium heat, turning slowly, until golden brown!. Carefully remove marshmallows from skewers and set on top of chocolate pieces!. Place the other half of the graham cracker on top to form the perfect S'more!.Www@FoodAQ@Com
**Marinated and Grilled Chops with Mixed Herb Chimichurri**
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
4 tablespoons chopped fresh basil leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 cup chopped fresh flat-leaf parsley leaves
1 jalapeno
1/4 teaspoon crushed red pepper
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly cracked black pepper
4 (12-ounce) double-cut pork chops
4 pieces grilled crusty bread
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper!. Pulse until well blended but do not puree!. Add 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper!. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 2 hours!. If cooking pork another day, refrigerate sauce and return to room temperature before serving!.
Season the pork chops on both sides with the remaining 2 teaspoons of the kosher salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag!. Add the remaining chimichurri sauce from the processor!. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours!.
Preheat a grill to medium!.
Once the pork chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes!. Brush the excess chimichurri sauce off the chops and set the chops over the hot grill!. Cook for 7 to 8 minutes on the first side!. Turn the chops over and continue to cook until they are done, another 7 to 8 minutes!.
Once cooked through, serve the chops with the crusty bread and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving!.
**Traditional S'Mores**
1 (6-ounce) chocolate bar (recommended: Hershey's)*
8 jumbo-size marshmallows
8 full honey-flavored graham cracker sections (can substitute cinnamon-flavored graham crackers or chocolate-flavored graham crackers)
Optional Toppings:
Chopped nuts
Caramel, chocolate, or strawberry ice cream topping
Mini chocolate chips
Whipped cream
Bananas
Chocolate candy pieces (recommended: M&M's)
*Cook's Note: You can substitute the chocolate bar with any candy bar, such as Snickers, Milky Way, Nestle Crunch, or peanut butter cups!. Just chop the candy into 8 equal-size pieces and divide among the graham crackers as described in the recipe!.
Preheat a grill to medium!. Alternatively, you can roast the marshmallows over an open fire!.
Break each graham cracker section in half!. Divide chocolate bar into 8 equal parts!. Place each chocolate piece on top of half of a graham cracker!.
Divide marshmallows among several long skewers, spacing them far enough apart so that they won't melt together!. Place marshmallows on grill and cook over medium heat, turning slowly, until golden brown!. Carefully remove marshmallows from skewers and set on top of chocolate pieces!. Place the other half of the graham cracker on top to form the perfect S'more!.Www@FoodAQ@Com
Here are a few great grilling recipes from my site!. Check them out!.
Chicken Shish Kabobs - One of my all time favorites on the grill
http://www!.averagejoecooking!.com/chicken!.!.!.
Beer Can Chicken - Makes some very moist and tender chicken and not hard to make on the grill
http://www!.averagejoecooking!.com/beer-ca!.!.!.
New York Strip Steak - YUMMY!!!
http://www!.averagejoecooking!.com/grilled!.!.!.
Baby Back Ribs - Of course we can't forget the king of the grill!
http://www!.averagejoecooking!.com/baby-ba!.!.!.Www@FoodAQ@Com
Chicken Shish Kabobs - One of my all time favorites on the grill
http://www!.averagejoecooking!.com/chicken!.!.!.
Beer Can Chicken - Makes some very moist and tender chicken and not hard to make on the grill
http://www!.averagejoecooking!.com/beer-ca!.!.!.
New York Strip Steak - YUMMY!!!
http://www!.averagejoecooking!.com/grilled!.!.!.
Baby Back Ribs - Of course we can't forget the king of the grill!
http://www!.averagejoecooking!.com/baby-ba!.!.!.Www@FoodAQ@Com
Kabobs!. You can use beef, chicken, shrimp scallops!.Add fresh veggies onion, peppers, mushrooms, squash, zuchinni & tomatos!. Marinate them in some Italian dressing and grill!.Www@FoodAQ@Com
Here are some easy and delicious recipes!.
http://www!.demonpigbbq!.com/Www@FoodAQ@Com
http://www!.demonpigbbq!.com/Www@FoodAQ@Com
anything on the grill is great, burgers, steaks, salmon etc!.!.!.just experiment with different spices and sauces that is half the fun of grillingWww@FoodAQ@Com
Clean potato
Cut potato
Put cheese (onion) in potato
Wrap with bacon
Wrap in tin foil
Place on grill till fork pierces easily
Prep for plate and eatWww@FoodAQ@Com
Cut potato
Put cheese (onion) in potato
Wrap with bacon
Wrap in tin foil
Place on grill till fork pierces easily
Prep for plate and eatWww@FoodAQ@Com
Here is a fun video you will like:
http://www!.youtube!.com/watch!?v=0A2YrcjB8!.!.!.Www@FoodAQ@Com
http://www!.youtube!.com/watch!?v=0A2YrcjB8!.!.!.Www@FoodAQ@Com
meat/vegetable kebabs
make a nice marinade and get going!Www@FoodAQ@Com
make a nice marinade and get going!Www@FoodAQ@Com