Grill

Grilled Pork Banh Mi

Category: Grill

Ingredients

  • 1/4 cup fish sauce
  • 1 tablespoon honey
  • 2 tablespoons sugar
  • 1 teaspoon of pepper, freshly ground
  • 6 scallions, white and tender green parts only, thinly sliced.
  • 2 cloves of garlic, thinly sliced
  • 1/2 pound thinly sliced pork tenderloin
  • Six 8-inch lengths of rolls or 2 baguettes, cut into 8-inch lengths and split
  • Hoisin and Sriracha chile sauces
  • For grilling, use vegetable oil.
  • 1/2 seedless cucumber, cut into 2-inch matchsticks
  • 1 1/2 loosely packed cups of cilantro sprigs

Directions

  1. Place the fish sauce, honey, sugar, pepper, scallions and garlic in a blender. Pour the marinade into a bowl and add the pork; massage to combine. Refrigerate for 2 to 4 hours before grilling. Thread 12 bamboo skewers with the pork through both top and bottom ends.
  2. Brush the pork with oil and grill over high heat, turning once until cooked through, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Season with salt and pepper to taste then add the cucumber and cilantro for garnish.
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Grilled Chicken and Pineapple Skewers

Category: Grill

Ingredients

  • 1 cup prepared ketchup (packed in a jar)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon yellow mustard
  • 1/4 cup brown sugar
  • 2 whole garlic cloves
  • 1 lemon, juiced
  • 8 boneless skinless chicken thighs
  • 1 fresh pineapple
  • 16 wooden skewers, soaked in water for 30 minutes
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper, to taste

Directions

  1. In a saucepan over medium heat, combine the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook until thickened, about 10 minutes. Set aside to cool.
  2. Set up a grill or a grill pan. Remove the skin and cut the pineapple into 1 1/2-inch chunks. Thread the chicken and pineapple pieces onto skewers, alternating between them. Brush them with olive oil and sprinkle with salt and pepper before grilling. Remove the garlic cloves from the sauce and discard; reserve half of the sauce in a bowl for later.
  3. Brush the skewers with some of the sauce. Grill them for 10 to 15 minutes, basting them frequently with the barbecue sauce, until they’re done through. Serve with extra BBQ sauce on the side for dipping.
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Grilled Mushroom Burgers

Category: Grill

Ingredients

  • 2 pounds lean ground beef is required.
  • 2 tablespoons seasoned meat tenderizer
  • salt and pepper to taste
  • 2 teaspoons butter
  • 4 ounce (113 gram) can sliced mushrooms, drained
  • 2 tablespoons soy sauce
  • 4 slices Swiss cheese
  • 6 hamburger buns

Directions

  1. Prepare a grill for medium heat. Lightly oil the grilling surface.
  2. Season the ground beef with meat tenderizer, salt and pepper. Set aside.
  3. In a medium saucepan over medium heat, melt the butter. Add the mushrooms and soy sauce, cook and stir until browned, about 5 minutes. Set aside to keep warm.
  4. Grill the patties for about 6 minutes on each side, or until they are fully cooked. Place a slice of Swiss cheese on top of each burger, then spoon over the mushroom mixture. Grill for about 1 minute to allow the cheese to melt. Serve on hamburger buns immediately.
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Texas Pulled Pork

Category: Grill

Ingredients

  • 1 teaspoon vegetable oil
  • 1 (3 pound) pork shoulder roasts
  • A cup of barbeque sauce
  • half cup apple cider vinegar
  • half cup chicken broth
  • 1 quarter cup light brown sugar
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 ½ teaspoons dried thyme
  • 8 hamburger buns, split
  • 2 tablespoons butter, or as needed

Directions

  1. In a large mixing bowl, combine the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. In a medium-size skillet over medium heat, combine the apple cider vinegar and chicken broth. Stir in the brown sugar and mustard.
  2. Remove the roast from the slow cooker and shred it with two forks. Stir the shredded pork back into the sauce in the slow cooker.
  3. Spread butter on the insides of both halves of hamburger buns. Over medium heat, toast the buns, buttered side down, in a skillet until golden brown. Fill each toasted bun with pork.
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Grilled Pineapple Barbecue Chicken

Category: Grill

Ingredients

  • 1.33 lbs boneless, skinless chicken breast
  • 1/2 cup barbecue sauce and 1/4 cup water
  • 1/4 cup pineapple juice
  • 2 tablespoon soy sauce
  • 1 minced garlic clove
  • 1 tablespoon ginger, minced
  • 1 tsp Sriracha (optional, more to taste)
  • 2 cups pineapple, sliced

Directions

  1. Combine the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha in a large mixing bowl. Marinate the chicken in this mixture for at least 30 minutes or overnight.
  2. Remove the chicken from the marinade and drain off any extra liquid. Spray the pineapple slices with cooking spray before grilling. Grill the chicken and pineapple for 4-5 minutes on each side, or until cooked through. To cook thinner chicken, decrease the number of sides on which it is grilled.
  3. Meanwhile, reserve any extra marinade in a saucepan. Bring to a boil and simmer for 4-5 minutes until somewhat reduced. Serve chicken and pineapple with the remaining sauce.
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Marinated BBQ Grilled Vegetables

Category: Grill

Ingredients

  • ¾ cup extra-virgin olive oil, plus more for greasing
  • ⅓ cup red wine vinegar or sherry vinegar
  • 2 tablespoons plus 2 teaspoons whole-grain mustard
  • finely chopped 1 large shallot
  • Kosher salt and black pepper, to taste
  • Grill zucchini, eggplant, green beans or snap peas for 2 pounds. Green peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn on the cob

Directions

  1. Fill a gas grill for two-zone cooking with medium-high heat by laying the coals on one half of the grill. Turn one of the end burners off before grilling on a gas grill.
  2. While the grill heats, prepare the marinade: In a medium mixing bowl, whisk 3/4 cup oil, vinegar, mustard, and shallot until well combined. Season with salt and pepper to taste. Cut the vegetables into pieces that will not slip through the grates, for tiny or thin veggies like snap peas or green beans, leave them whole.
  3. Take the marinade, vegetables, and tongs to the grill when ready. Clean the grates with a grill brush before oiling them with a paper towel. Grilling time will vary depending on the density and size of the veggies: 2 to 15 minutes, depending on how browned and soft they get. (When using a gas barbecue, cook with the lid down to help the vegetables steam and char.)
  4. As the veggies cook, add them to the marinade. Allow the vegetables to soak in the marinade for at least 5 minutes. The vegetables may be refrigerated for up to 3 days. Serve immediately after bringing it back to room temperature.
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Beer Can Chicken

Category: Grill

Ingredients

  • ⅓ cup brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ (12 fluid ounce) can beer
  • 1 (3 pound) whole chicken

Directions

  1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). In a small mixing dish, combine the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper. Place the half-full beer can in the center of a dinner plate.
  2. Rinse the chicken under cold running water. Remove the giblets and neck from the chicken; drain and pat dry. Place the entire chicken over the can of beer with its legs on the bottom; keep it upright. 1 teaspoon of the seasoning blend should be sprinkled inside the bird’s cavity. When the seasonings fall into the can, it will begin to foam. The chicken will absorb the flavor of the beer as it cooks.
  3. Place the chicken, standing on the can, on the preheated grill. Grill for 1 hour 15 minutes, or until the juices run clear and the chicken is no longer pink at the bone. Insert an instant-read thermometer into the thickest part of the thigh near the bone and it should read 180 degrees F (82 degrees C).
  4. Remove the chicken from the grill, and carefully remove the can of beer. Discard any liquid still in the can. Serve immediately. Enjoy!
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Grilled Shrimp

Category: Grill

Ingredients

  • 2 lbs shrimp peeled and deveined
  • 4 oz red chilies
  • 6 cloves garlic
  • 2 tbsp white vinegar
  • 3 tbsp olive oil
  • For the rub:
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • ½ tbsp black pepper
  • 2 tbsp brown sugar
  • 1 tbsp salt
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Directions

  1. Combine all rub ingredients thoroughly in a small bowl. Once combined, set to one side.
  2. Place all other ingredients except the shrimp in a blender or food processor. Pulse several times until you achieve a textured paste.
  3. Put the shrimp in a large bowl and add the chili-garlic paste. Cover with film and transfer to the refrigerator. Allow to marinate for at least an hour prior to grilling.
  4. Heat up the grill to 450°F/230°C.
  5. While the grill heats up, remove shrimp from the refrigerator and assemble onto skewers.
  6. Apply a generous amount of paprika rub across all surfaces of the shrimp skewers. Transfer to grill and cook shrimp for 2-3 minutes on each side, or until shrimp is firm to touch and pink in color. The internal temperature of the shrimp should be 120°F.
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Tacos

Category: Grill

Ingredients

  • 1 lb tilapia
  • 1/2 tsp kosher salt
  • 2 cups white onion, chopped, divided
  • 1/2 cup cilantro, chopped, divided
  • 1/4 cup olive oil, plus more for grill
  • 5 tbsp fresh lime juice, divided
  • 3 tbsp fresh orange juice
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 cup mayonnaise
  • 1 tbsp milk
  • corn tortillas
  • 2 avocados, peeled, pitted, sliced
  • 1/2 small head of cabbage, cored, thinly sliced
  • salsa verde
  • pico de gallo
  • lime wedges

Directions

  1. In a medium bowl combine 1 cup of the chopped onion, 1/4 cup cilantro, olive oil, 3 tablespoons lime juice, orange juice, garlic, and oregano until combined.
  2. Sprinkle fish with salt and pepper.
  3. Spread half of the onion mixture in the bottom of a baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill for 30 minutes. Turn fish; cover and chill for 30 minutes longer.
  4. Whisk mayonnaise, milk, and remaining 2 tablespoons of lime juice in a small bowl, set aside.
  5. Using a silicone grill brush, brush grill grate with olive oil; turn grill on to medium-high heat. Grill fish with some marinade still clinging to it, 3 to 5 minutes per side, until fish easily flakes. Check that it is cooked with the help of your thermopro thermometer. The internal temperature should be 145° F (63° C).
    Grill tortillas until slightly charred, about 10 seconds per side.
  6. Coarsely chop the grilled tilapia; place on a platter.
  7. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/4 cup cilantro, avocados, cabbage, salsa verde or pico de gallo and lime wedges.
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Meatball Sub

Category: Grill

Ingredients

  • 1 lb ground beef
  • 1/2 lb mild Italian sausage, ground or links with casing removed
  • 1/3 cup Italian parsley, finely chopped
  • 4 garlic cloves, finely chopped (1 tbsp)
  • 1/2 cup Italian style bread crumbs
  • 1 egg
  • 3/4 cup parmesan cheese, freshly grated
  • 1 tsp salt
  • 1 tsp pepper, freshly ground
  • 3 cups marinara sauce, store bought or homemade
  • 6 hoagie rolls
  • 4 tbsp olive oil
  • 2 tsp garlic powder
  • 8 oz mozzarella cheese, shredded

Directions

  1. Place the beef, sausage, parsley, garlic, bread crumbs, egg, parmesan cheese, salt & pepper in a large bowl. Use your hands to combine the meatball ingredients until fully combined, be careful to not overwork the mixture. Once all ingredients are combined, roll into 24 meatballs, about 2 tablespoons each.
  2. Add marinara and meatballs to a large saucepan and bring to a low simmer. Cover with a lid and cook for 10 minutes. Uncover and cook for another 10 minutes.
  3. While the meatballs are cooking, brush the inside of hoagie rolls with olive oil and sprinkle with garlic powder.
  4. Preheat broiler. In a 9X13 baking dish arrange hoagie rolls and add 4 meatballs to each roll. Top each meatball sub with mozzarella. Set the baking dish under the broiler and allow it to cook until the cheese is just melted.
  5. To make sure that they are cooked, the internal temperature of the meatballs should be 160°F.
  6. Top with extra parsley and serve.
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