America loves a great cook out. Whether it’s chicken, hamburgers, steak, ribs, or just a simple hot dog.
My family cooks out at least a couple times a week. Below I have listed a few grilling tips I have found useful.
* Zip-Lock bags are great for marinating meats, just put ingredients in bag, stick in fridge and turn every so often.
* I like to marinate chicken in Italian salad dressing. Some people use it for fish and beef.
* Don’t try to cook over a too hot fire. Try holding your hand over the fire a 3-5 seconds if you can’t do that then the fire is too hot.
* Use tongs to turn meat. Never use a fork because the holes will allow the natural juices to escape.
* It is best to turn meat only once during cooking.
* Barbecue sauce burns easily, so brush it on at the end of the grilling process.
* Use the least amount of lighter fluid as possible.
This is a delicious recipe for grilled steak, serve it with grilled sweet corn on the cob, a spinach salad and asparagus. This meal will please everyone.
Have steaks, cut about one inch thick. Trim excess fat. Put cuttings over hot grill to keep steaks from sticking.
Combine all ingredients in saucepan; boil about 5 minutes; use to brush on meat before and during cooking.
When coals have gray film and have turned to soft glow, start broiling.
Turn with tongs when browned. For 1-inch steaks allow 20 minutes for medium rare. Season with salt and pepper.
Once you taste these barbecued ribs you will never try another rib grilling recipe. Ribs are always great served with potato salad, corn on the cob, cole slaw and baked beans.
Trim excess fat from ribs; sprinkle both sides with salt and pepper.
Place, rib side up, on rack in a covered barbecue grill; cook 60 minutes, turning occasionally.
Place onions and lime slices on meaty side of ribs for the last 20 minutes.
Combine remaining ingredients; brush ribs generously with sauce and continue cooking for 30 minutes or until ribs are tender. Continue to brush ribs with sauce as they cook.
Grilled chicken, hot off the grill served with some potato salad, baked beans and garlic bread. Chocolate Cake for dessert. There’s nothing better.
Season chicken with garlic salt and brush with butter. Let stand until they are room temperature- about 30 minutes.
Start cooking in oven broiler very slowly, skin down until inside is light brown.
Then transfer to wire holder and finish over the outdoor charcoal fire until skin side is brown and crisp, and the inside is quite brown giving the longest cooking time to the skin side which was not cooked indoors.
Baste with sauce made from 1 stick melted butter, juice of 3 lemons, and 3 tablespoons of worcestershire sauce.
Grilled Pork Chops
These Grilled Pork Chops are delicious served hot off the grill. Great with grilled corn on the cob, baked beans and garlic bread.
When ready to cook, in a small sauce pan on top of the stove, mix warm water, Dale’s seasoning and melted oleo or butter. Heat until butter is melted.
Brush on chops as they are cooking.
Cook chops 8-10 minutes per side, depending on the temperature of your fire. Do not overcook.
Grilled Hamburgers served hot off the grill with some potato salad, baked beans and homemade vanilla ice cream. There’s nothing better.
Prepare a charcoal fire or preheat a gas grill to high heat.
Mix together the ground beef, Worcestershire sauce, onion powder salt, pepper and garlic powder. Form into patties.
Place the patties on the grill, grill for about 6 minutes, then turn over, and if using cheese, add 2 slices to each burger. Grill for 6-9 minutes more or until meat thermometer inserted into the center of each burger reaches 160 degrees.
During the last 1-2 minutes of grilling, put the buns on the grill cut side down and toast lightly.
Grilled Boston Butt
This grilled boston butt, slow cooked and tender, makes a great barbecue sandwich. Add cole slaw and baked beans for a family pleasing meal.
Basic Brine Solution
Soak the boston butt in a brine solution for at least 4 hours to overnight. (if desired)
Preheat outdoor smoker to 200-225 degrees.
In a small bowl, combine chili powder and brown sugar along with any other seasonings you desire. Apply this generously to the meat and rub it in with hands.
Place a drip pan under roasting rack. Place meat on rack. Smoke for at least 6 hours to overnight. The longer it smokes the better. It is done when internal temp reaches 160 degrees.
Grilled Red Snapper
Grilled Red Snapper, served with grilled corn on the cob and a green salad is a perfect dish to serve at a dinner party.
Cut 2 slits across fish on both sides.
Sprinkle liberally with lemon pepper, garlic powder, salt and pepper and soy sauce.
Place fish on grate for grilling. Grill for about 15 minutes on each side or until fish flakes easily.
Grilled Shrimp Kabobs
Grilled shrimp kabobs, are great to serve at a party, picnic or tailgating. They go fast so you may want to double or triple the recipe.
Wash, peel and cut vegetables into 1-inch chunks.
Using italian dressing, marinate shrimp and cut up vegetables in a ziplock bag for at least 1 hour. Discard marinade.
Brush grill grates with vegetable oil. Preheat grill at med high heat for 10 minutes.
Alternate shrimp and vegetables on kabob. Grill kabobs for 4-7 minutes, brushing often, with additional italian dressing.
Grilled Garden Vegetables
Grilled Garden Vegetables with a Fire Pot Sauce, delicious to serve with grilled meats of most any type.
Fire Pot Sauce
Wash and trim vegetables, cutting as needed.
Soak wooden skewers in water before loading.
Thread a colorful assortment on skewers.
Brush vegetables with olive oil and sprinkle with seasoning salt.
Grill over medium hot fire or broil for 2-4 minutes, turning to cook on all sides.
Fire Pot Sauce
Combine 8 ounces Deluxe Process American or Old English sharp cheese (cut into slices) 1 cup bottled mild red salsa, 1 or 2 Serrano peppers (finely chopped) and 1/2 tsp Worcestershire sauce in a small saucepan. Heat until cheese is melted. Serve over Vegetables.
Grilled Corn On Cob
Grilled Corn roasted in husk with butter and herbs, great for any cookout or tailgating.
Put corn into a large kettle, cover with water. Add 1 Tbsp. salt for each gallon of water. Soak the corn in salted water for 30 minutes.
Remove corn from water and open husk carefully. Remove silk. Brush corn with butter and sprinkle with several sprigs of herbs; carefully re-wrap husks around corn.
Cook corn in a covered grill over medium-hot coals for 10 minutes, turning once or twice.
Corn may be wrapped in aluminum foil before cooking; add 5 minutes cooking time. Foil wrapped corn may also be cooked in a 450 degree oven for 25 to 30 minutes.