Great Grilling Recipes

Glorious grilling recipes...anytime of year. Great for your next outdoor party menu.

Grilled Seafood Pouches

This recipe serves 1-2 people, depending on your appetite, but you can make the pouches as big or as small as you wish. 

Adjust the proportions and the ingredients according to taste and to what is available and fresh in your area. 

I like to parboil the potatoes for about 8 minutes to assure doneness.  I also pan fry the sausage in a hot skillet until slightly charred but not completely cooked.   This gives the sausage a nice flavor and texture.  

No grill?  Place pouches on a baking sheet and cook in a 325 degree oven for about 20-30 minutes.  Start checking at 20 minutes to make sure the seafood is not overcooked.   Serve with crusty buttered bread.

3 red or white baby potatoes, unpeeled
1/2 red onion, sliced
1 large ear of corn, broken in half
6 mussels
6 clams
5  large shrimp, unpeeled
5 scallops
1 link spicy sausage, cut into bite-sized pieces. Try chirizo, Andoille or Italian
1 large clove fresh garlic (minced)
Dollop of unsalted butter
Chesapeake Bay or other seafood or Cajun seasoning (to taste)
Juice of 1/2 lemon
1/2 cup water OR dry white wine

On a flat surface, layer a large piece of heavy-duty aluminum foil with a slightly
smaller piece of cheese cloth.  Layer the vegetable and seafood ingredients and top with minced garlic, butter and seasoning to taste.  Squeeze lemon juice over all.  Place lemon rinds in the pouch if desired.

Gather cheese cloth and twist to form a pouch and tie tightly with a piece of string. Fold and shape the foil around the cheese cloth leaving a small opening at top.  Pour water or wine through the opening into pouch.  Close the opening and place pouch on grill.  Cover the grill and cook about 20-25 minutes (depending on size of pouches).   Check that clams and mussels or open and that shrimp are opaque. 

Remove pouches from grill or oven.  Let rest a few minutes and then unfold aluminum foil and cut through cheese cloth below string.  Pour seafood and juices into bowl to serve. 



Rough and Ready Grilling
Serves 12

For this unusual grilling recipe, prepare one foil packet for each quest.  Try with other combinations: chicken, mushrooms and onion; sausages, peppers and onion; ham steaks and sweet potatoes

12 large red or white potatoes
12 carrots or other vegetable
3 lbs. ground beef
Sea salt and freshly ground black pepper to taste
Your favorite seasoning blends can also be used

Peel and cut potatoes into a 1/2-inch dice.  Simmer in water on stovetop for approximately 8 minutes to soften. 

Cut carrot into sticks. Make a patty of 1/4 lb. ground beef (3/4 inches thick).

Place beef patties on foil and place potatoes and carrots on top of and/or along side.   Season to taste, wrap foil into packet and place into embers or onto grill. Cook 10 to 20 minutes depending on the doneness of the meat or seafood you use.



Sweet and Sour Barbecued Ribs
Serves 4-6

1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 tablespoon Worcestershire sauce
4 teaspoon lemon Juice
6 pounds baby back ribs; cut in small serving pieces
1 small onion
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients except ribs. Cook for 10 minutes, stirring occasionally.

Prepare a grill, and cook ribs over medium-hot coals, turning occasionally . In last 15 minutes of grilling, brush ribs with sauce and cook until ribs are a temperature of 145 degrees.

 

Ginger Sherry Pork Chops
Serves 4

1/3 cup dry sherry
2 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon gingerroot; finely chopped
1 teaspoon honey
1 garlic clove; finely chopped
4 butterfly pork chops; 1" thick

Mix all ingredients except pork in shallow glass dish. Place pork in dish; turn to coat with marinade. Cover and refrigerate at least 1 hour.

Remove pork from marinade; reserve marinade. Cover and grill 4-5" from medium coals, 14-16 minutes, brushing occasionally with reserved marinade and turning once, until no longer pink in center.


Easy Jerk Chicken
Serves 4

1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon onion salt
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 boneless chicken breast halves

Mix all ingredients in a bowl. Place chicken pieces in mixture and stir to coat well. Marinate at least 3 hours.  Grill until no longer pink.


Glazed Turkey Steaks
Serves 4

Serve these steaks with Grilled Sweet Potato Wedges  and Green Bean and Tomato Salad

2 tablespoons orange marmalade
1 tablespoon lemon or lime juice
2 teaspoons soy sauce
1 clove garlic, minced
1/4 teaspoon curry powder
4 turkey breast steaks/cutlets

In a small bowl stir together the first five ingredients until well blended.  Brush some of the glaze over both sides of the turkey steaks.

Grill turkey on an uncovered grill directly over medium coals for 6 minutes. Turn and brush with glaze. Grill 6-9 minutes more or until turkey is tender and no longer pink.

BROILING DIRECTIONS: Place turkey on the unheated rack of a broiler pan. Broil 4-5" from the heat for 3 minutes. Turn and brush with glaze. Broil 3-5 minutes more or till no longer pink.

 

Trout With Garlic And Rosemary
Serves 4

Serve with Curried Rice Pilaf for a change of pace

4 trout, pan-ready
2 teaspoons olive oil
4 medium garlic cloves; crushed
4 sprigs fresh rosemary
1 lemon; quartered

Rinse the trout inside and out; pat dry with paper towel. Using your fingers, rub olive oil over the inside and outside surface of each fish. Next, gently rub one clove of crushed garlic inside the body cavity of each trout, distributing the garlic throughout.

Place one sprig of rosemary inside each fish. Place fish over medium-hot fire and grill for 3 to 4 minutes per side. Serve with lemon wedges.
 


Hawaiian Meatball Kebabs

Serves 4-6

For this grilling recipe use other veggies such as mushrooms, squash or eggplant

1 pound ground beef or ground turkey
1/2 cup good-quality steak sauce
1/2 cup bread crumbs
1 egg; beaten
1/4 cup steak sauce
8 oz. pineapple chunks; drain and reserve juice
1 large green bell pepper; cut into large squares
1 large sweet white onion; cut into large squares
18 cherry tomatoes
Metal skewers

Mix first four ingredients together. Shape into meatballs.  Mix the 1/4 cup of steak sauce with the reserved pineapple juice.

Prepare kebabs, skewer as follows: green pepper, onion, meat, onion, pineapple, and repeat , using about 3 meatballs per serving, depending on skewer length. 

Light a grill.  Baste the kebabs frequently with the steak sauce mixture until meat is done and the vegetables and pineapple are charred in spots

 

Grilled Pineapple with Lime and Rum
Serves 4-6

1 lime
1/2 cup plus 2 tablespoons sugar
2 tablespoons water
1/4 cup dark rum
1 vanilla bean , split lengthwise
1 pineapple, peeled,  cored and sliced 1/2 inch thick

Prepare your grill.  Grate the lime zest an then juice it.

In a saucepan over medium heat, combine 1/2 cup sugar with water, lime juice and zest and rum.  Scrape the vanilla bean seeds into the pan and add the pod.  Bring to a simmer, stirring until the sugar dissolves.  Simmer until thickened, about 5 minutes.  Set aside and keep warm.

Sprinkle both sides of pineapple slices with the 2 tablespoons of sugar and carefully lay on the grill.  Cook until both sides are caramelized, about 4 minutes per side depending on the thickness of the pineapple and heat of your grill.

 

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