Grilled Pork Tenderloin - 5 Star

1 (4 pound) boneless pork top loin roast (single loin) 1 teaspoon olive oil 2 teaspoons paprika

1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 1 teaspoon ground black pepper 1/2 teaspoon chili powder 1/2 teaspoon ground cumin

I made this for my folks for Mother's Day 2012 - very delicious. I made this without salt since my dad is on a salt restricted diet ...you could use garlic salt and onion salt.

Served with roasted broccoli and oven fries.

Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. 


Preheat grill on high.


Place pork loin over medium high heat  (about 400 degrees F.) gas grill. Cook for 5 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 25 - 30 minutes with the lid down  or until internal temperature reaches 150 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. 


I used a gas grill with 3 burners.  Cooked the loins on the back  burner of the gas grill after they were seared... turned back burner to OFF
Turned the middle burner to Low 

Turned the front burner to Med High 

 Serve with your favorite sauce.

Yummy Jerk Chicken

By: Mom Advice (View Profile)

We tried a new marinade for Caribbean Jerk Chicken this week and it was delicious! This spice mix has the perfect balance of spices and coats the chicken beautifully. I marinated the chicken for a few hours and we had planned to grill it outside. The weather didn’t end up cooperating so I ended up baking this for 350 degrees for about forty-five minutes, and it was absolutely perfect.

We served the chicken with rice and some corn to complete the dinner!

Yummy Jerk Chicken

Directions:

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons soy sauce
1/2 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

Instructions:

Mix the marinade ingredients into a bowl and then pour over the chicken pieces. Allow this to marinate for a minimum of one hour or overnight. Grill your meat until it is done.

Best Steak Recipe for the Grill

By: Sean Lee  

 

I am an honest guy ... I didn’t invent this recipe, BUT I read about it in the local paper, and it sounded interesting, so I tried it. I’ve done variations on it, but going back to the basics is the best.

First, the mix:
2 parts salt
1 part confectioners sugar.

When I put them together, I grind the salt down with a tablespoon so it comes close to the consistency of the confectioners sugar. I’m guessing what happens is the salt seals in the moisture of the steak, and the sugar caramelizes around the salt to give that nice flavor. Needless to say, this is my favorite recipe for a grilled steak.

Get your grill as hot as you can, and make sure your steaks are at room temperature. Sprinkle one side of the steak with the mix and place it onto the grill. Depending on how you want your steak, just before you turn it over, sprinkle the mix on the uncooked side and flip. Always be sure to give your steaks at least five minutes to rest before digging in.


The variations I tried:
2 parts salt, 1 part brown sugar
2 parts soy, 1part confectioners sugar
2 parts salt, 1/2 part confectioners sugar, 1/2 part brown sugar.
Forget the baked/grilled potato ... get a sweet potato instead and bake or grill that. I also serve my steak with a medley of fresh mushrooms from the store sautéed in butter, and then a bit of squeezed lime topped with some coriander.
Cheers!

Grilled Garlic Tomatoes

6 large fresh tomatoes
salt and pepper
6 garlic cloves
3 tablespoons extra virgin olive oil
1 -2 ounce parmigiano-reggiano cheese
2 tablespoons fresh thyme leaves, to taste

Directions:Prep Time: 10 mins
Total Time: 20 mins

1 Cut the tomatoes in half crosswise.

2 Season with salt and pepper.

3 Peel and crush the garlic.

4 Heat the oil in a small frying pan over medium heat.

5 Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).

6 Pour garlic and oil into a heatproof bowl.

7 Set up the grill and preheat to high.

8 When grill is ready, brush some oil on the grill grate.

9 Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).

Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.

Turn the tomatoes with tongs so they sit with the cut side facing up.

Spoon the fried garlic into the tomatoes. Grill until the bottoms are nicely browned (3-5 minutes).

Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.

Realtors 5 Star Grilled Lemon Chicken Tenders

1 medium lemon
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
1/8 teaspoon sugar
1 1/2 lbs chicken tenders
2/3 cup chopped parsley (I use 1 tbsp dried flakes instead of fresh with good results)
2 tablespoons extra virgin olive oil
1 tablespoon shallot, chopped (about 1/2 shallot)
1 tablespoon garlic, minced
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 medium lemon, sliced (for garnish)
Change Measurements: US | Metric

Directions:Prep Time: 30 mins
Total Time: 40 mins

1 Preheat grill.

Zest the whole lemon (yellow part only) and add to a large mixing bowl. Squeeze lemon and mix in about 3 tablespoons of lemon juice, oil, salt, pepper, garlic and sugar. Lay chicken in marinade. Let rest for 30 minutes.

Meanwhile, for sauce, puree parsley, oil, shallot, garlic, vinegar, salt, pepper, and lemon juice in a blender or food processor until there are no lumps. Reserve.

Take chicken out of marinade and arrange on hot grill. Cook 4 minutes, turn chicken and cook another 3 to 5 minutes, chicken should be fully cooked through to the center.

Arrange chicken on a serving platter, spoon sauce over or serve on the side. Garnish with lemon slices if desired.

How to Cook A Perfect Steak

Grilled Pork Chops with Root Beer Marinade

4 (1-inch thick) pork chops

3 (12 fluid ounce) cans or bottles root beer

salt and pepper to taste

1 cup beef stock

2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
 2 teaspoons Worcestershire sauce

1 pinch salt, to taste

Place the chops in a baking dish, pour 2 cans of root beer  over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer, season with salt and pepper.

In a medium saucepan, combine the last can of root beer, beef stock, brown sugar, hot sauce and W-shire sauce - heat over medium heat until the mixture is thickened and reduced to about 3/4 cup. Set aside.

Preheat the outdoor grill - for medium-high heat and lightly oil the grate just before putting the chops on.

	Grill chops until the center is no longer pink, about 8 minutes per side.  If you are using an instant read thermometer, it should read 160 degree.  At this point, brush the chops generously with root beer sauce and grill an additional 2 minutes on each side to glaze them. Remove from grill and place on platter - poor remaining sauce on top of the chops. Season with salt and pepper, as needed.

Perfect Grilled Bonelss Skinless Chicken Breasts Halves

1/2 cup KRAFT Sun-Dried Tomato Dressing

4 small  boneless skinless chicken breast halves (1 lb.)

PREHEAT grill to medium heat. Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 5 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken 5 to 7 min. on each side or until cooked through (165°F).

Substitute

Prepare as directed, using Kraft Zesty Italian Dressing.

GRILL

Set the timer in the kitchen for 5 min. on each side so you don't forget to turn the chicken. Don't overcook the chicken - grill just until the juices run clear.

 

Use Your Oven

Grill runs out of gas unexpectedly or it starts to rain? That's easy. Just place the chicken on a baking sheet and bake at 400°F for 20 min. or until cooked through (165°F).

Easy Beef & Vegetable Shish Kebobs

1/2 cup brown rice

2 cups water

4 ounces top sirloin (choice)

3 tablespoons fat-free Italian dressing

1 green pepper, seeded and cut into 4 pieces

4 cherry tomatoes

1 small onion, cut into 4 wedges

2 wooden skewers, soaked in water for 30 minutes, or metal skewers

Put the meat in a small bowl and pour Italian dressing over the top. Put in the refrigerator for at least 20 minutes to marinate, turning as needed.


In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.Cut the meat into 4 equal portions.

Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Thread 2 cubes of meat, 2 green pepper slices, 2 cherry tomatoes and 2 onion wedges onto each skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10 minutes, turning as needed. Divide the rice onto individual plates. Top with 1 kebab and serve immediately

Hot and Sweet Peach Bourbon Barbeque Sauce

Sweet with a little hot bite.
Servings: About 2 cups

2 tablespoons vegetable oil

1/2 cup chopped onion

3/4 cup tomato paste

1 1/2 cups water

1/2 cup cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons molasses

2 tablespoons honey

1/2 cup peach preserves

1/2 cup peach bourbon (such as Southern Comfort)

1/2 cup brown sugar

1 teaspoon garlic powder

1 teaspoon liquid smoke

1 teaspoon mustard powder

1/2 tablespoon cayenne pepper (add less if you don't like it hot)

In medium saucepan, heat oil on medium high heat. Add onions and saute until softened, about 5 minutes.

Add the rest of the ingredients, stirring to combine. Heat until bubbly. Reduce heat and simmer uncovered for one hour to one hour and fifteen minutes, or until mixture has thickened.

If desired, puree barbeque sauce in blender until smooth.

Coca-Cola Glazed Wings

2005 Golden Whisk Awards
(Our top 10 recipes of the year)

These nouveau Southern wings, created by Atlanta cooking teacher Virginia Willis for a story she wrote on wings for Super Bowl parties, are by no means traditional, but they are lip-smacking good. The sweetness of the Coke combined with the heat of the peppers is incredible.

Hands on time: 10 minutes  Total time: 30 minutes  Serves: 4

1 cup Coca-Cola Juice of 2 limes 1 1/2 cups light brown sugar, firmly packed 3 jalapeno peppers, chopped 3 pounds chicken wings (12 to 14) Coarse salt and freshly ground black pepper 2 jalapeno peppers, sliced, for garnish

In a small saucepan over high heat, bring Coca-Cola, lime juice, brown sugar and chopped jalapeno peppers to a boil; reduce heat to medium-low and simmer until syrupy, about 10 minutes.
Cut off the chicken wing tips, reserving for another use, and halve chicken wings at the joint. Place the halved wings in a large bowl. Season with salt and pepper. Pour about half the sauce over the wings and toss to coat. Keep the remaining sauce warm in the small saucepan.
Place the oven rack 4 inches below the broiler. Heat the oven to broil 30 minutes before cooking. Line a rimmed baking sheet with aluminum foil. Place an ovenproof rack on the lined baking sheet.
Place the glazed wings on the prepared baking sheet. Transfer the wings to the oven and broil for 10 minutes per side, brushing with the reserved glaze every 5 minutes. Transfer to a heated platter, garnish with the sliced jalapeno peppers and serve immediately.

Per serving: 438 calories (percent of calories from fat, 28), 19 grams protein, 61 grams carbohydrates, trace fiber, 14 grams fat (4 grams saturated), 59 milligrams cholesterol, 81 milligrams sodium.

Apples Grilled in Parchment Paper

From the Weber web site... you're going to want to go there and sign up for their newsletter!

2 Granny Smith Apples

1/4 cup Dried Cranberries

1/4 cup Pure Maple Syrup

2 tspn. Light Brown Sugar

1/2 tspn. Ground Cinnamon

2 tbs. Unsalted Butter, Divided

Quarter the apples through the core. Remove and discard the core, then cut each quarter into thin slices. Place the slices in a medium bowl. Add the cranberries, maple syrup, sugar and cinnamon. Stir to combine.

To make the packets
Cut four pieces of baking parchment paper, about 12-15 inches each. Spoon one-quarter of the apple mixture into the center of each piece of paper and dot with one-quarter of the butter. Bring the two long ends of each paper together and fold them over several times to seal the top of the packet. Twist the other two ends of the papers in the opposite directions to close the packets.

Grill the packets over direct medium heat for about 10 minutes. Serve in packets or pour the apple mixture from each packet into a separate bowl. If you like, finish each serving with a scoop of vanilla ice cream.

Yields 4

Marinated Smothered Chicken Breasts

From the Old Warehouse Restaurant at Roscoe Village - Coshocton, OH
(Roscoe Village is a very nice side trip if you are passing through Ohio)

1 cup olive oil
1 tsp fresh garlic, minced
1/4 tsp Italian Seasoning
1/4 tsp. Onion Powder
salt and pepper to taste
4 chicken breasts boned
1 large onion, chopped
4 oz. mushrooms, sliced
2 TBSP butter
8 slices provolone cheese

In a large bowl, combine first 6 ingredients. Marinate chicken in this solution for at least 6 hours, preferably, overnight. 

Remove chicken and discard marinade -  grill to 165 degrees,

Saute onions and mushrooms in butter about 5 minutes until soft

Top each chicken breast with sauteed veg mixture and top with two slices of provolone cheese, place under broiler until cheese bubbles. 

Serves 4

Carmelized Onion Burgers from Southern Living

An excellent grilled burger from the Southern Living - Makes 4 burgers

4 medium onions sliced

2 teaspoons sugar

2 tablespoons olive oil

1/4 cup water

1 tablespoon balsamic vinegar

3/4 teaspoon salt, divided

1 lb ground beef

1/4 cup chopped parsley

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

1/4 teaspoon freshly ground pepper

4 hamburger buns, toasted

4 slices tomato

Leaf lettuce

Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm.

Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties.

Grill over medium-hot heat until beef is no longer pink.

Serve on buns with caramelized onions, tomato slices and lettuce.

Greek Style Baby Back Ribs

Season with:
Season Salt
Garlic Powder
Lemon Pepper
Cavender's All Purpose Greek seasoning
Greek Oregano

To marinate, put the ribs in a pan and add lemon juice and olive oil. (more lemon juice than olive oil)
Let the ribs sit for a couple of hours or overnight.

Just BBQ them and eat...NO fancy stuff or sauce...just good taste....just eat them.... Why people need more sauce???? Greeks "don't" do sauce....

Baby Potato Kabobs

2 tsp olive oil
½ tsp coarse salt
4 6-inch fresh rosemary sprigs
½ tsp snipped fresh rosemary
1 lbs small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red potatoes

Inside-Out BaInsideout Cheeseburgers with Grilled Green Onion Mayo

4 servings

5 slices bacon, chopped
4 scallions, cleaned and trimmed
extra-virgin olive oil, for drizzling
1 1/3 lbs ground sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning (or coarse salt and black pepper)
1/2 lb extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or low-fat mayonnaise
1 teaspoon ground cumin
salt and pepper
4 crusty kaiser rolls, split
4 leaves crisp romaine lettuce


Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper
towel lined plate.
Brush scallions with a little oil and grill on hot grill pan 2 or 3
minutes on each side; remove from heat to cool.
To make the burgers, combine ground beef with Worcestershire and
steak seasoning or salt and pepper; divide meat into 4 equal parts.
Combine cheese crumbles and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of
it.
Pile in cheese and bacon, then carefully form the burger around the
cheese and bacon filling; make sure the fillings are completely
covered with meat.
When all 4 patties are formed, drizzle burgers with oil and place on
hot grill pan.
Cook 2 minutes on each side over high heat, reduce heat to medium low
and cook burgers 7 or 8 minutes longer, turning occasionally.
Do not press down on burgers as they cook.
Transfer burgers to a plate and let them rest 5 minutes before
serving.
To make the green onion mayonnaise, chop cooled, grilled green onions
and add to a food processor.
Add mayonnaise and cumin to the food processor and pulse the onions
and mayonnaise.
Season with salt and pepper, to your taste.
Pile burgers on crusty buns and top with crisp lettuce leaves and a
slather of green onion mayonnaise.
As you bite into the burgers, you will find a smoky, cheesy surprise
at the center.

T.G.I. Fridays Jack Daniels Grill Glaze

GREAT BBQ glaze - It doesn't matter if your grilling beef, shrimp, salmon, pork, chicken or just plain hamburgers! It's always awesome.


* 1 head garlic
* 1 teaspoon olive oil
* 2/3 cup water
* 1 cup pineapple juice
* 1/4 cup Kikkoman's teriyaki sauce
* 1 teaspoon soy sauce
* 1 1/3 cups dark brown sugar
* 3 teaspoons lemon juice
* 3 teaspoons minced white onions
* 1 teaspoon Jack Daniels Whiskey
* 1 teaspoon crushed pineapple
* 1/4 teaspoon cayenne pepper

To roast garlic--------------.

Cut about 1/2” off the top of the garlic.

Cut the roots so that the garlic will sit flat.

Remove the papery skin from the garlic, but leave enough so that the cloves
stay together.

Put garlic in a small casserole dish or baking pan, drizzle with olive oil
and cover with a lid or foil.

Bake in a preheated 325 degree oven for 1 hour.

Remove and let it cool until you can handle it.

FOR GLAZE -

Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar
n a saucepan over medium high heat.

Stir occasionally until mixture boils, then reduce heat to simmer.

Add remaining ingredients to pan and stir.

Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.

Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is
thick and syrupy.

Make sure it doesn’t boil over.

To use, grill meat until almost done, then use the glaze otherwise it will
burn.

Tender BBQ Baby Back Ribs

These ribs are falling apart tender and full of flavor. (A recipe adopted from the kitchen of Mean Chef.)

SERVES 4


* 1/2 cup new mexico chile powder (not chili powder)
* 2 tablespoons black pepper
* 2 tablespoons celery salt
* 1 tablespoon cumin
* 1 teaspoon allspice
* 1 teaspoon coriander powder
* 4 lbs pork baby back ribs or pork spareribs

Mix rub ingredients together and apply rub to ribs.
Refrigerate in a plastic bag for at least 4 hours or overnight.

Cook ribs in 200 degree oven wrapped in 2 layers of foil for 3 to 4 hrs or
until tender (can be done a day ahead to this point).

Grill about 5 to 7 minutes per side.

Bourbon Steak

* 1/2 cup soy sauce
* 1/4 cup bourbon
* 1 clove garlic, pressed or minced
* 1/4 teaspoon grated ginger
* 1/4 cup water
* 1 steak (1/2" thick)

Combine everything in a shallow dish.
Marinate the steaks for at least two hours.
Grill over a charcoal fire.