Grillin' Recipes

RoadDog
RoadDog Posts: 2,946 Member
edited September 22 in Food and Nutrition
Thought I'd start a thread on something I love. Here's an easy one, I'll add more as I have time today. This is not so much a recipe asd a rechnique. I know most people have grilled corn before.

I make a mixture of:
-Margarine - 1/2 cup
-Olive Oil - 1/2 Cup
-Garlic - to your taste
-Dry Basil
-Fave BBQ Rub
-Any other dry herbs you like

I melt this concoction in a pan and brush it repeatedly on the corn as I BBQ over medium hot coals. I shuck the corn first. It's prone to flare ups as the oil drips onto the coals. You have to stay on top of it, but it's worth it.

Replies

  • RoadDog
    RoadDog Posts: 2,946 Member
    These two are great on Chicken and Pork

    Peach Habanera BBQ Sauce
    • 1 Jar Peach Jam
    • 1 Small Can Peaches
    • 1 Bottle any brand BBQ Sauce
    • 1 Small Jar Habanera Mustard
    • 6 Habanera Chilies
    • 1/8 cup Teriyaki Sauce
    • 2 Medium Yellow Onions
    • 2 Tbsn Crushed Garlic
    • 2 Tbsn Fresh Grated Ginger
    Chop and sweat Onions in Olive Oil in large Pot.
    Add Can Peaches and simmer about 15 minutes. Whisk and break up peaches.
    Add remaining ingredients. Simmer. Remove from heat.

    Add the Habaneras last. Chop and add a couple at a time. You can always add more, but it’s hard to remove them.

    6 Habaneras seems perfect for the general masses. A few more could probably be added for the true aficionados.



    Raspberry Jalapeno Sauce
    • 1 Jar Raspberry Jam
    • 1 Bottle any brand BBQ Sauce
    • 1 Small Jar Beaver's Hot Jalapeno Mustard
    • 1 can Ortega Chopped Jalapenos (+ or - depending on your taste)
    • Fresh Chopped Jalapenos (You know your own Heat level)
    • 1/8 cup Teriyaki Sauce
    • Tablespoon Sesame Oil
    • Toasted Sesame seeds (a little goes a long way.
  • RoadDog
    RoadDog Posts: 2,946 Member
    This one is great on Beef and Lamb. It's also a great dipping sauce for Bread.



    Garlic Sauce Recipe

    Blend the following ingredients:

    • 20 to 25 cloves of garlic
    • 2 cups Canola Oil
    • 1/2 cup Sesame Seed Oil
    • 1/2 cup sugar
    • 1/2 cup Soy Sauce
    • 1/2 cup Orange Juice
    • Rosemary to taste
    • Pepper to taste
  • RoadDog
    RoadDog Posts: 2,946 Member
    Baby Back Ribs -- Lotta work, but worth it.




    Day One:
    Rub Ribs with any commercial Rub, Wrap in Cellophane and refrigerate overnight.

    Day Two:
    Place Ribs in on a rack in a baking dish, leaning up against each other “Tented” in foil, pour ½ cup Jack Daniels and 1 dark beer in bottom of pan. Steam ribs under foil for about 45 minutes. Ribs are ready to BBQ, or, I usually wrap in foil, refrigerate and BBQ the next day.

    Day Three:
    BBQ, not grill, over low heat in BBQ. Brush the following BBQ Sauce periodically as it cooks to get a nice crust on ribs.


    • BBQ Sauce
    6 large cloves garlic, finely diced
    1/2 cup soy sauce
    2 tablespoons sherry
    2 tablespoons honey
    2 tablespoons sesame oil
    2 teaspoons fresh ginger, finely grated
    1 Onion, diced
    2 Jalapenos, diced
    1 large Catsup, 28 oz.
    1 cup Jack Daniels
    ½ cup Mustard

    Sweat the onions. Add garlic, ginger, jalapenos. Stir until soft. Add balance of ingredients and allow to reduce down by about a third.
  • jrich1
    jrich1 Posts: 2,408 Member
    Thought I'd start a thread on something I love. Here's an easy one, I'll add more as I have time today. This is not so much a recipe asd a rechnique. I know most people have grilled corn before.

    I make a mixture of:
    -Margarine - 1/2 cup
    -Olive Oil - 1/2 Cup
    -Garlic - to your taste
    -Dry Basil
    -Fave BBQ Rub
    -Any other dry herbs you like

    I melt this concoction in a pan and brush it repeatedly on the corn as I BBQ over medium hot coals. I shuck the corn first. It's prone to flare ups as the oil drips onto the coals. You have to stay on top of it, but it's worth it.

    Even better, pull the husks back but dont remove, rub them down with whatever and put the husks back over hte corn and put them on and let them steam in the husk, its awesome..

    I like lime chille butter rub.. its pretty much some butter ( even used ICBINB spray for less cals, chilli powder and some lime juice) and do the process above.
  • RoadDog
    RoadDog Posts: 2,946 Member

    Even better, pull the husks back but dont remove, rub them down with whatever and put the husks back over hte corn and put them on and let them steam in the husk, its awesome..

    I like lime chille butter rub.. its pretty much some butter ( even used ICBINB spray for less cals, chilli powder and some lime juice) and do the process above.

    That's pretty much the way I used to do it, until I visited my Uncle In Palm Springs a few years ago. Since then, I have pulled the Husks off. Much better, just a little more work. The grilling seems to impart a much better flavor and texture than the steaming. It's all subjective though.
  • «lindsay»
    «lindsay» Posts: 65
    These sound amazing!! I love the Peach and Raspberry ones, I :heart: :heart: :heart: spicy stuff!! Thanks for sharing! :drinker:
  • Mesmereyes
    Mesmereyes Posts: 83 Member
    Thanks! bump
  • xDeannaGarciax
    xDeannaGarciax Posts: 675
    WOW! I love to host get togethers at my house and grill for all our family and friends. . . I'm always searching for something new to grill up :bigsmile: Thanks a bunch!!
  • xDeannaGarciax
    xDeannaGarciax Posts: 675
    Oooopsie:blushing: ! Posted twice, lol, ignore this one:laugh: !
  • RoadDog
    RoadDog Posts: 2,946 Member
    WOW! I love to host get togethers at my house and grill for all our family and friends. . . I'm always searching for something new to grill up :bigsmile: Thanks a bunch!!

    I understand. We have BBQ's at the house weekly. Anywhere from 8 to 20 people susually. More, if we are celebrating something special. Love to get together and hang out around the firepit with friends.

    I've often thought about recruiting people in my area from MFP and putting something together.
  • immacookie
    immacookie Posts: 7,424 Member
    Not really a recipe... but just this summer we have discovered how easy and TASTY it is to smoke things on the grill. We bought one of those small cast iron smoker boxes and some wood chips from Home Depot and use it on our regular gas grill.

    Bought a whole chicken for .75/lb at the store on Saturday and gave it a little dry rub and then smoked it for about 4 or 5 hours.

    YUM! :love:
  • RoadDog
    RoadDog Posts: 2,946 Member
    Grilled Mahi Mahi with Pineapple Marinade


    1 1/4 pounds mahi mahi fillet -- 1/2--3/4 thick


    Gingered Pineapple Marinade:

    1 1/2 cups unsweetened pineapple juice
    1/4 cup reduced sodium soy sauce
    3 Tablespoons packed brown sugar
    1 Tablespoon sesame oil
    2 teaspoons grated ginger root
    1 1/2 teaspoons finely chopped garlic
    1/2 teaspoon crushed red pepper
    4 medium green onions -- chopped (1/4 cup)

    Prepare Gingered Pineapple Marinade by mixing all ingredients. Remove 1 cup
    of the marinade; cover and refrigerate remaining marinade for basting. Cut
    fish into 4 serving pieces. Place fish in shallow glass or plastic dish.
    Pour 1 cup marinade over fish. Cover and refrigerate, turning once, at
    least 2 hours but no longer than 12 hours.

    Generously spray grill rack with nonstick cooking spray before heating grill.
    Heat coals or gas grill. Remove fish from marinade; discard marinade.

    Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12
    minutes, brushing frequently with reserved marinade and turning once, until
    fish flakes easily with fork. If pineapple becomes too brown, remove from
    grill.) Discard any remaining basting marinade.

    Makes 4 servings.
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