Post your non-fish grill recipes here, please

[ampersat]

Now that summer is more or less in full swing, I'm looking for grill recipes. No sense heating up the kitchen, right? No fish recipes, please. We get enough of that on the main board.

Let's talk chicken, beef, etc. I've got the standard meat, peppers and onion combo skewers recipe. After that though I'm kind of lost. I've tried searching but haven't found a whole lot I'm happy with. Most of what I find is marinades for meat and that usually leaves veggies out in the cold.

[OK Deal Let\'s Fish]

I like to just brush any veggies (with good water content) with olive oil and grill them for just a couple of min.
Egg Plant
Asparagus
Onions
Squash
etc. :cheers:

[Pete]

Astound your friends ... intimidate your neighbors! It's BBQ Pizza!

This works best on a gas grill, as the temperature can be controlled better.

Prepare and roll out dough on a pizza board with a good coating of corn meal on it. Prepare other ingredients; red sauce, grated pizza cheese, toppings of choice.

Preheat well cleaned grill. Brush grill with olive oil. Slide dough onto grill. Cook until just crispy, then flip the crust over and brush the just-cooked side with olive oil. Spread sauce on crust. Sprinkle on 1/2 the cheese. Spread toppings. Sprinkle remaining cheese. Close grill and monitor for "done-ness".

To really make this an easy meal, look for pre-made pizza dough in the healthfood case at Fred's (it's in a paper bag), buy premade pizza sauce and an 8 oz bag of grated cheese.

Pepperoni will cook on it's own, but sausage, onions and most other things need a little pre-cooking.

Play with it ... it's fun, fast and fulfilling!

[12pulls]

I grill veggies basically the same as OKDTF except I like to sprinkle a slight dusting of Johnny's Season Salt on them after the light brushing of Olive Oil

[Woody]

Crispy BBQ Taters

Wash and slice potatos 1/2 inch thick. Coat tater slices with olive oil by tossing in a large bowl. Sprinkle with Johnnys seasoning salt. Grill about 10-12 minutes per side or until golden brown. Serve with butter, sour cream, and lemon wedges.

BBQ CORN

Soak whole ears of corn in water for 15-20 minutes. Shake most of the water off the corn and place right on the grill. Don't husk the corn, put it straight on the grill. Most of the silk will come with the husk when you peel it back. Turn the corn when the outside husk turns black and starts smoking. Turn the corn several times until the entire outside is black. Peel the husk back and slather with butter and lots of salt and pepper. Leave the peeled back husk attached, it makes a good handle.

[Firedog]

If it is Veggies you want here is a good one. Food Network Balsamic BBQ veggies (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26950,00.html) Here are a few more from the food network Food Network Grilling (http://www.foodnetwork.com/food/et_sl_grilling/article/0,1972,FOOD_9872_2856427,00.html)

If you want a great rub for Ribs and Pork chops let me know and also a Great Chateaubriand recipe with a mushroom sauce.

[Pyramid]

I use Bullseye Original, or KC and I add my fave hotsauce to it to kick it up a few notches. It is awesome. :smile:

[TheCamel]

This is labor intensive, but well worth the effort if done properly! The key is to never allow the sauce to burn. Bring it along sloooooooooooowly! A glass or two of wine while cooking helps

4 (6-ounce) beef fillets
Salt and freshly ground black pepper
4 tablespoons mustard
2 tablespoons A-1 Steak Sauce
¼ teaspoon Lawry’s Seasoned Salt
Slice of yellow onion, medium chopped
1/4 cup red wine
1 tablespoon butter

Season fillets with salt and pepper. Heat a heavy sauté pan over medium heat. Mix mustard, A-1, and Lawry’s Seasoned Salt. Coat edges of fillet with a thin layer of mustard mix, approximately 2 tablespoons. Sear fillet, 3 to 5 minutes per side, depending on the thickness of the meat.

Remove cooked fillet. Add chopped onions and sauté until translucent. Deglaze pan with red wine. Add remaining mustard mix. Reduce wine to consistency of a rich sauce (do not allow sauce to come to a boil). If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately.

:cheers:

[hoss70]

Here are a few favorites:

Dutch oven candied chicken
2 bottles Catalina salad dressing
2 bottles orange marmalade or peach jelly
6-8 boneless/skinless chicken breasts

Dump all ingredients into dutch oven, and cook over fire pit, use gas grill on medium with lid closed, or if using charcoal briquets (take number on top of dutch oven and add 2 briquets to top and subtract 2 from the bottom ie. "10" 12 briquets on top 8 on bottom.

Cook for about 1 to 1.5 hours until chicken is completely cooked.

Great Burgers:
1 pound of Ground beef or Venison
1 package Lipton French Onion dry mix
1 egg
Salt & Pepper to taste

Mix all together, make into burgers and grill normally

If you like smoked meats; chicken, pork, beef let me know i have more recipes than i have time to list.
Enjoy!!

[SuperT]

Margarita Lime Chicken

1 Cup Lime Margarita Mix
1/4 Cup Lime Juice
2 - 3 cloves of crushed garlic
4 - 6 Boneless-Skinless chicken breasts
Margarita salt

Mix together the Margarita Mix, the Lime juice and the garlic in a gallon size ziplock bag. Add the chicken breasts and remove as much air from the bag as you can so all of the breasts are covered. Allow to marinate for at LEAST 8 hours (I normally do it for 24 hours).

Grease up the grill (Olive oil, of course) and throw on the chicken. Pour about 1/2 of the remaining marinade over the chicken, then very lightly sprinkle with the margarita salt. After 5-6 minutes (depending on the heat of the grill) turn the chicken over, pour on the rest of the marinade, and add a little more salt. Remove from the grill as soon as the meat is cooked through. It tastes 10 times better when the chicken is still really juicy.

My wife likes this one so much, I usually do it about 10 times a year.

[Lured In]

Homemade Burgers....

2-3 Pounds lean ground beef
3/4 cup KC Masterpiece Original BBQ Sauce
1-2 whole eggs (Use two if you use more than 2#'s of meat)
1 tablespoon Worcestershire sauce
1 teaspon garlic powder
1 Pack Lipton Onion Soup mix

Mix all ingredients well (by hand) in large bowl. Place in fridge for 20-30 minutes.

Make as many 'racket balls' (about that size) as you can with what you have. Be sure to pack the meat well as you form the balls. Use a patty maker or hands to form patties. Burgers should be about 1" thick and about 4" across. Makes between 6 and 8 burgers. (they will shrink)

Grill over medium high heat for 4-5 minutes covered. Flip and repeat. Set aside, covered in foil for 5-10 minutes. Eat and enjoy. (If you want cheeseburgers, add cheese after removing from grill and it will melt while the meat rests under the foil). :cool:

Try using "sweet hot" mustard instead of yellow if you want to try something new with a little heat. :wink:

[Spinhead]

More taters & corn...

Slice red potatoes into 1/2" slices. Spread out on tinfoil, brush with olive oil, or spray w/butter flavored Pam. Sprinkle w/McCormick's Montreal steak seasoning. Lay 'em on the grill for 12-15 min., or wrap 'em up in foil & grill for 20-30 min.

Husk a few ears of corn. Melt some butter or margarine, sprinkle Cilantro into the butter, brush on the corn. Wrap in foil, cook over indirect heat for 20-30 min.

[Myles]

This is by far the best baby back ribs recipe I've had.
At first it's a bit tangy from the vinegar, then it evolves to a sweet flavor sauce with a slight smokey flavor, and then the heat kicks in :dance: It's not over powering heat but it may not be for the young ones.

2 cups ketchup
2 cups distilled white vinegar
1 cup dark corn syrup
1/4 cup molasses
1 tablespoon red bell pepper, finely chopped
4 teaspoons sugar
2 teaspoons liquid smoke
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons hot pepper sauce (Tabasco sauce)
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1. Combine all ingredients in a large saucepan.
2. Using a wire wisk, mix ingredients until smooth.
3. Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
4. Remove sauce from heat when thickened and pour into a one quart jar.
5. This recipe will generously coat 4 to 6 lbs.
6. of ribs, with sauce left over for dipping.
7. For bbq pork spareribs, cut ribs in 3-6 rib sections.
8. Coat rib sections generously with bbq sauce and wrap in tinfoil.
9. If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
10. Preheat oven to 300 degrees.
11. Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
12. Remove ribs from tinfoil and coat generously with bbq sauce.
13. Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).

If you have good control of your grill it can be done on the grill.
Myles

[Firedog]

Ok Here is another excellent Baby Back ribs recipe. I also use this rub on smoked Pork chops and just about anything else you want to bbq. I use a Brinman Offselt smoker, and they turn out awesome. So tender most of the time the meat leterly falls of the bones.

Best Ribs in the Universe
Baby Back Ribs. 1 3/4 - 2 lb. Size. Membrane on the inner (Stomach) side removed. All excess fat trimmed.
Dry Rub: Mix all ingredients thoroughly and store unused in moisture proof container

1 Cup Sugar
1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder

Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature. Do not over-season. A good overall dusting of the spices is all that's needed. The spices will become a nice red liquid coating after sitting for about an hour, if you used the proper amount.
Basic Cooking procedure: Smoke ribs in a "Water Pan" smoker i.e. Brinkman, or Weber "Smoky Mountain Cooker" (the best) Start Charcoal (7-10lbs.) and 4 chunks of White Oak and 2 chunks of Cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney style starter, no starter fluid and all the charcoal must be grey/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that you'll get the flavor. Use straight water in the water pan and keep it full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever, completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225 degrees on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250 to 275 degree range. Peek every ½ hour to monitor doneness. Ribs will be finished when fairly brown in color, and the meat has pulled down on the long bones at least ¾ of an inch. (usually another 1 or 2 hours) Remove from cooker and sauce both sides before cutting individual ribs. I like K. C. Masterpiece BBQ sauce sweetened even more. ( 5 parts sauce, 1 part Honey), and so do the Judges! This basic cooking procedure is probably the most important of all, and works very well with other meats as well. Forget about how much smoke is coming out of the cooker, if you've got the wood you like in there burning up cleanly, the flavor will be in the meat.

[FishinMission]

Lots of Garlic...

on anything... :shocked:

Mark