Tuesday, May 15, 2012

Marinated Grilled Shrimp

Ingredients

* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers

Directions

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Monday, May 14, 2012

Whisky Grilled Baby Back Ribs

Ingredients

* 2 (2 pound) slabs baby back pork ribs
* coarsely ground black pepper
* 1 tablespoon ground red chile pepper
* 2 1/4 tablespoons vegetable oil
* 1/2 cup minced onion
* 1 1/2 cups water
* 1/2 cup tomato paste
* 1/2 cup white vinegar
* 1/2 cup brown sugar
* 2 1/2 tablespoons honey
* 2 tablespoons Worcestershire sauce
* 2 teaspoons salt
* 1/4 teaspoon coarsely ground black pepper
* 1 1/4 teaspoons liquid smoke flavoring
* 2 teaspoons whiskey
* 2 teaspoons garlic powder
* 1/4 teaspoon paprika
* 1/2 teaspoon onion powder
* 1 tablespoon dark molasses
* 1/2 tablespoon ground red chile pepper

Directions

1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them.

Sunday, May 13, 2012

Bourbon Whiskey BBQ Sauce

Ingredients

* 1/2 onion, minced
* 4 cloves garlic, minced
* 3/4 cup bourbon whiskey
* 1/2 teaspoon ground black pepper
* 1/2 tablespoon salt
* 2 cups ketchup
* 1/4 cup tomato paste
* 1/3 cup cider vinegar
* 2 tablespoons liquid smoke flavoring
* 1/4 cup Worcestershire sauce
* 1/2 cup packed brown sugar
* 1/3 teaspoon hot pepper sauce, or to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Saturday, May 12, 2012

Cedar Planked Salmon

Ingredients

* 3 (12 inch) untreated cedar planks
* 1/3 cup vegetable oil
* 1 1/2 tablespoons rice vinegar
* 1 teaspoon sesame oil
* 1/3 cup soy sauce
* 1/4 cup chopped green onions
* 1 tablespoon grated fresh ginger root
* 1 teaspoon minced garlic
* 2 (2 pound) salmon fillets, skin removed

Directions

1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Friday, May 11, 2012

Grilled Venison Backstrap

Ingredients

* 2 pounds venison backstrap, cut into 2-inch chunks
* 1 quart apple cider
* 1 1/2 pounds thick sliced bacon
* 2 (12 ounce) bottles barbecue sauce, your choice

Directions

1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Thursday, May 10, 2012

Habanero Hot Sauce - Liquid Fire

Ingredients

* 12 habanero peppers, seeded and chopped
* 1 (15.5 ounce) can sliced peaches in heavy syrup
* 1/2 cup dark molasses
* 1/2 cup yellow mustard
* 1/2 cup light brown sugar
* 1 cup distilled white vinegar
* 2 tablespoons salt
* 2 tablespoons paprika
* 1 tablespoon black pepper
* 1 tablespoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground allspice

Directions

1. Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

Wednesday, May 9, 2012

Grilled Salmon

Ingredients

* 1/4 cup brown sugar
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 2 teaspoons lemon pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 1/2 teaspoon garlic powder
* 4 (6 ounce) salmon fillets

Directions

1. Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
3. Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

Tuesday, May 8, 2012

Grilled Chicken Salad with Seasonal Fruit

Ingredients

* 1 pound skinless, boneless chicken breast halves
* 1/2 cup pecans
* 1/3 cup red wine vinegar
* 1/2 cup white sugar
* 1 cup vegetable oil
* 1/2 onion, minced
* 1 teaspoon ground mustard
* 1 teaspoon salt
* 1/4 teaspoon ground white pepper
* 2 heads Bibb lettuce - rinsed, dried and torn
* 1 cup sliced fresh strawberries

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Monday, May 7, 2012

Spicy Beef Kabobs

Ingredients

* 2 tablespoons beef bouillon granules
* 2 tablespoons water
* 3 cloves garlic, minced
* 2 teaspoons cayenne pepper
* 1/2 teaspoon salt
* 1 teaspoon black pepper
* 1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
* 10 wooden skewers, soaked in water for 1 hour
* 2 tablespoons vegetable oil

Directions

1. Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
2. Preheat a grill for high heat.
3. Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
4. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

Sunday, May 6, 2012

Pepper-Honey Cedar Plank Salmon

Ingredients

* 2 (12 inch) untreated cedar planks
* 1/4 cup pineapple juice
* 1/3 cup soy sauce
* 2 tablespoons white vinegar
* 2 tablespoons lemon juice
* 1 tablespoon olive oil
* 3/4 cup honey
* 1/4 cup packed brown sugar
* 1 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 1/4 teaspoon garlic powder
*
* 6 (6 ounce) skinless, boneless salmon fillets
* 1 pinch salt and pepper to taste

Directions

1. Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
2. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
4. Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.

Saturday, May 5, 2012

Venison Poppers

Ingredients

* 1 pound venison steaks, cubed
* 1/2 teaspoon Greek seasoning, or to taste
* 1/4 teaspoon steak seasoning, or to taste
* 1 (16 ounce) bottle Italian salad dressing
* 1/2 cup jalapeno pepper slices
* 10 slices bacon, cut in half
* toothpicks, soaked in water

Directions

1. Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
2. Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
3. Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!

Friday, May 4, 2012

Turkey in a Smoker

Ingredients

* 1 (10 pound) whole turkey, neck and giblets removed
* 4 cloves garlic, crushed
* 2 tablespoons seasoned salt
* 1/2 cup butter
* 2 (12 fluid ounce) cans cola-flavored carbonated beverage
* 1 apple, quartered
* 1 onion, quartered
* 1 tablespoon garlic powder
* 1 tablespoon salt
* 1 tablespoon ground black pepper

Directions

1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
3. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Thursday, May 3, 2012

Rotisserie Chicken on the Grill

Ingredients

* 1 (3 pound) whole chicken
* 1 pinch salt
* 1/4 cup butter, melted
* 1 tablespoon salt
* 1 tablespoon paprika
* 1/4 tablespoon ground black pepper

Directions

1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Wednesday, May 2, 2012

Honey Mustard Grilled Chicken

Ingredients

* 1/3 cup Dijon mustard
* 1/4 cup honey
* 2 tablespoons mayonnaise
* 1 teaspoon steak sauce
* 4 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Tuesday, May 1, 2012

Tex-Mex Burger

Ingredients

* 1/2 cup mayonnaise
* 1 teaspoon Cajun seasoning
* 1 1/3 pounds ground beef sirloin
* 1 jalapeno pepper, seeded and chopped
* 1/2 cup diced white onion
* 1 clove garlic, minced
* 1 tablespoon Cajun seasoning
* 1 teaspoon Worcestershire sauce
* 4 slices pepperjack cheese
* 4 hamburger buns, split
* 4 leaves lettuce
* 4 slices tomato

Directions

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.