Memorial Day Grill Recipes....?!


Question:

Memorial Day Grill Recipes....?

We are grilling by the pool for Memorial Day and im so tired of the hamburger/hotdog/shishkabob/co... deal. Anyone have some good grill or side dish recipes to pass along to give me something new to try? Thanks :)


Answers:
Bbq Pulled Pork Sandwiches
4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
2 red onions, thinly sliced
2 cups water
16 ounces barbeque sauce

Stud the roast with cloves and rub with rotisserie blend. Place roast in crock pot or slow cooker and top with onions. Cover roast with water and slow cook for 8 to 10 hours. Remove pork, discard cloves and layer of fat as well as any water and grease remaining in pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the crock pot along with the barbeque sauce. Heat for 1 to 2 hours. Serve on your favorite roll



Creamy Cole Slaw Recipe
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.




Root Beer Floats Recipe
1 pint vanilla ice cream
2 bottles very cold old-fashioned root beer
Splash bourbon, optional
Freshly whipped cream

Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.




Super Lemony Lemon Squares Recipe
12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 1/2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk
2 tablespoons limoncello, or other lemon-flavored liqueur, optional

Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.
In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350 degrees F.

Bake the crust until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.

salmon, DONT BURN IT!!! also, my favorite, and its fun, take a bud light, cram it up a hole chickens hollowed out ***, and grill it standing up with the can holding it up. the alcohol will cook into the meat and give it some good flavoring.

another fav is taking corn still in the husk, soak it in water for about 20-30 minutes peel off all the layers except a few to where the corn isnt exposed. and grill it in the husk. it may catch fire which is normal so dont panic. take that off, and smother it with butter. add some Old Bay seasoning for some spice and WOOOHOOO i will be over to PART-TAY!!

Maple Barbecued Chicken
4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
1 cup Apple Wood Chips
Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,
chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Brush chicken with the oil and season with salt and pepper.
Add wood chips to coals. Place chicken on grill and cook for 10?15 minutes
or until fork tender. Turn occasionally and brush generously with sauce in
the last few minutes before they are done.

Apple Smoked Barbecue Ribs
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2?15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

Mediterranean Grilled Vegetables
1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top?to?bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top?to?bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare?ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved
to reheat.

Shrimp On The Barbie
12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.

Is these enough or do you need more just ask if U need more. I almos have 100's of all kinds of recipes which I never use. lol!

I have 2 for you:

Rib Eye (or your choice of cut) stakes marinated in "oyster sauce" (Can be found in the Oriental section of your local grocer. I know it sounds weird and I thought the same thing until I tasted it. I never cook stakes any other way now. Do not add sauce during cooking as it must be cooked in order to taste right

Baked beans

1 lg can of Van Camps pork -n- beans
1 can of Rotel tomatoes
1 lb of ground meat (browned)
1 small pack of Velveeta cheese (cut into cubes)

In a baking pan mix all the above ingredients and bake at 350 until the cheese is melted (stir occasionally)

Enjoy

The beans are even better the second day so if you want to make them a day ahead of time and refrigerate overnight the reheat them before the party.

We always do bar b q chicken breast, but here are a few quick and easy desserts

ROOT BEER FLOAT CAKE

1 white cake mix
2 eggs
2 cans root beer
1lb hard root beer candies Crushed fine
1 box dry whip cream { like dream whip

mix cake mix with 2 eggs and 1 can root beer and 2/3 of candy
bake as directed, let cool.
mix whip cream as directed but use root beer instead of milk, add remaining candy. Frost cake. This is so yummy, it tastes just like a root beer float, you can make cupcakes so you don't have to slice or have plates.
You can use orange soda instead of the root beer and it tastes like a orange dream cycle.

Quick Cheesecake

3 cups graham cracker crumbs
1 stick melted butter
1/2 cup sugar
mix together and press into glass cake pan
1 8oz bar cream cheese Softened
1 large tub cool whip
1 cup powdered sugar
mix together spread over crust, top with favorite pie filling , chill




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