Grilling

I grill everything in te summer time. One of my favorite things to grill is veggies! I use foil and a little bit of olive oil with garlic powder or mrs dash seasoning and put it on cauliflower and broccoli. Also some potatoes diced up with peppers and onions and wrapped up in foil with a little olive oil!!! oooooo i cant wait til the weather gets warmer here!

I grill or BBQ year round. Here are some of my favorite sauces. I have actually wone contests with the Raspberry Jalapeno Sauce.

Raspberry Jalapeno Sauce (great on Pork and chicken)
• 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)
I just mix, place in a pan and simmer together.


Garlic Sauce Recipe (Great with Beef or Lamb as a dipping sauce)

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


Rhubarb Sauce for Grilled Salmon

2 pounds rhubarb, cut into 1 inch chunks to measure about 6 cups
1 pound fresh strawberries, washed, hulled & sliced to measure about 2 cups
2 cups granulated sugar
1/2 cup fresh squeezed orange juice
2 teaspoons freshly grated orange zest

Combine rhubarb, strawberries, sugar, juice and zest in a large non-aluminum pot.
Bring to a boil over medium high heat. Reduce heat to medium low and simmer, uncovered,
until thickened, about 25 to 35 minutes, stirring occasionally to prevent scorching.
Let mixture cool, then puree in blender until very smooth. Refrigerate for up to 1 week or spoon into
freezer containers allowing about 1 inch head space.

1/2 cup Cabernet Sauvignon wine

Thaw puree, if frozen, then blend with cabernet and use at room temperature. Spoon over grilled salmon.

What's "unhealthy" about a burger?

If you want a still tasty low calorie burger, get a mincer and mince your own steak. Add a little flour and egg to make it stick and herbs/spices to taste.

Proper kebabs, but ideally done on a BBQ.

I make my own burgers and I have to agree they're pretty healthy. The trick with any burger/sausage/meatball manufacture is to make sure there is sufficient salt and pepper in the mix. It should almost look as if you're over seasoning the mince.

Here's a nice mix I've used for a pork burgers (makes 4):

650g lean minced pork
1 large egg
medium onion finely chopped (can use a red one if you like a bit of punch)
60ml of Apple Juice
Sage Leaves Chopped (about 2 tsps or to taste)
Thyme Leaves (about 2 tsps of to taste)
Plenty of salt and pepper

Combine with hands in a large bowl and shape into 4 proper 1" thick man-burgers. Can be pan fried, grilled or done on a bbq (not much chance of that here in the UK)

They work out to about 305 cals a burger (and about 5g/17g/33g carbs/fat/protein for anyone who cares...)

If you are going to grill chicken breast, trying soaking it in salt water for at least thirty minutes first. It seems to stay more moist. It does add sodium, but my family thinks the difference is worth it.

Whenever we grill chicken we always brine it first. I've let it sit in the salty water for a day...as long as you re-soak it in clean water, the sodium content doesn't go up too much and the chicken is delish!

Ok, here's one I use on chicken breast. This is enough marinade for 3x200g Chicken Breasts:

Malay Chicken:

1 tbsp Vegetable Oil
1 tbsp Madras Curry Powder
1 tsp Ground Turmeric
1 tbsp Chopped Fresh Coriander (Cilantro in the US?)
1 tsp lemon juice
6 Garlic Cloves
Salt to taste

3x200g Chicken Breasts

Combine. Rub thoroughly over breasts, cover and refrigerate for 2 hours up to overnight

I typically roast these covered in foil for 40-50 mins and then give them 5-10 mins extra unwrapped to give them a bit of texture. There's no reason why they couldn't be grilled and use extra marinade to baste and keep them moist.

These yield (per cooked breast): 291 cals and 3g/11g/44g of carbs/fat/protein respectively. I tend to batch cook them, freeze them and have them with salads for lunch. You can also make a nice spicy Thai Peanut Sauce to use a salad dressing - Boom!

i love grilling. adds a flavor you just cant get any other way. i grill 4-8lbs of meat at a time sometimes more. it all varies too. boneless skinless chicken breast and thigh, different cuts of steak, pork loin chops, venison. i currently have about 30lbs of venison in the freezer ready for the grill. just waiting for a day off to fire it up. i make my own rubs for each, and some i use a wet marinade instead.