Category: Grilling

Santa Maria Grilled Tri-Tip Beef

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Ingredients
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 (2 1/2 pound) beef tri-tip roast
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
1/2 teaspoon Dijon mustard

Directions
Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

Grilled Steak & Chicken Kabobs

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Ingredients:
3⁄4 cup dry sherry
1⁄2 cup soy sauce
4 tablespoons vegetable oil
3 garlic cloves, minced
3 -4 chopped green onions
1 tablespoon fresh ginger
1 lb chuck steak, cut into 1 inch pieces
1 lb chicken, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 white onion, cut into 1 inch pieces
skewers

Directions:
Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1 gallon zipper bag. Squish to combine. Add meat, peppers, and onion. Refrigerate at least 1 hour, overnight is better. Soak bamboo skewers, or use metal ones. Preheat grill to medium high heat. Alternate skewering meat and veggies until all ingredients are used up. Place kabobs on grill, turning every two minutes to desired doneness.
FYI – the peppers and onions will remain crisp tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer. Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken. Be creative!
Photo/Recipe Courtesy with permission of: food.com

Greek Grilled Chicken Breasts

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INGREDIENTS
2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 garlic clove, crushed in garlic press
1⁄2 teaspoon dried oregano
4 (1 1/2 lb) boneless skinless chicken breast halves

DIRECTIONS
Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag. Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes. Remove chicken from bag. Grill or broil 6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
Source Food.com

Grilled Cabbage

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1 head cabbage
4 teaspoons butter
4 slices bacon
Spice mix
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese


Directions
Cut cabbage into four wedges.  Place each wedge on a piece of doubled heavy-duty aluminum foil.   Spread cut sides with butter.  Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.  Wrap bacon around each wedge.  Fold foil around cabbage, sealing each wedge tightly.  Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

COLA BURGERS

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1 egg
1/2 cup cola, divided
1/2 cup crushed saltines
6 tablespoons French dressing, divided
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1 1/2 lbs hamburger
hamburger bun

Directions:
Combine the egg, 1/4 c. cola, crackers, 2 tbsp. dressing, cheese and salt.  Add the beef and mix well.  Shape into six patties.  In a bowl, combine the remaining cola and dressing.
Grill patties, uncovered, for 3 min. a side.  Brush with cola mixture.  Grill 8-10 min. longer or until juices run clear basting and turning as needed. Serve on buns.
www.food.com

HAWAIIAN CHICKEN KABOBS

Ingredients:…

1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
1 (15 1/4 ounce) can unsweetened pineapple chunks
1/2 cup soy sauce
1/4 cup vegetable oil
1 tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoons ground ginger
1 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
1 large green pepper, 1 inch pieces
12 medium mushrooms
18 cherry tomatoes
hot cooked rice

Put chicken in large shallow dish. Drain pineapple, keep 1/2 cup juice.  Set pineapple aside. Mix juice with the next 7 ingredients in small pan.  Bring to a boil. Reduce heat and simmer for 5 minutes.  Pour over chicken. Cover and chill for 1 hour. Remove chicken from marinade, reserve marinade.  Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers. Grill kabobs over hot coals 20 minutes or until chicken is done.  Turn and baste frequently with marinade. Serve over hot rice.
recipe from www.food.com 

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GYRO BURGER & HOMEMADE TZATZIKI

Gyro Burger

Ingredients:
1 pd. Ground beef
1 pd ground lamb (found in most Meat Depts.)
1/8 Italian bread crumbs
1/4 onion, finely chopped or grated
1 Tbsp. Minced Garlic
1/2 tsp. ground allspice
1/2 tsp. garlic salt
1.2 tsp. all seasoning salt
1/2 tsp. Salt
1/2 tsp. black pepper

Directions:
Mix all ingredients together well!!  Spray barbecue or grill with Pam or similar product very well.  Makes about 6 to 8 patties. Cook on grill. I like them done well with the lamb.  Cook them to your preference.

Tzatziki Sauce

1/2 cup sour cream
1/2 cup plain Greek yogurt
1 Tbsp. minced garlic
1/4 tsp. White or black pepper (which ever you have)
1/4 tsp. Dill
1/2 tsp. garlic salt
1 Tbsp. Olive oil
2 Tbsp. Lemon juice (can use red wine vinegar)
1/2 cucumber, unpeeled and grated

Directions for sauce:
Mix all of the above ingredients together and blend well except for the cucumber. Mix that in after the other ingredients.  Put in an air tight container and put in fridge for an hour before  serving.  Grill the burgers, and serve them in warmed pita bread,
with the Tzatziki sauce, diced tomatoes, and additional diced
onions and lettuce, if desired.

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GYRO BURGER & HOMEMADE TZATZIKI

Gyro Burger

Ingredients:
1 pd. Ground beef
1 pd ground lamb (found in most Meat Depts.)
1/8 Italian bread crumbs
1/4 onion, finely chopped or grated
1 Tbsp. Minced Garlic
1/2 tsp. ground allspice
1/2 tsp. garlic salt
1.2 tsp. all seasoning salt
1/2 tsp. Salt
1/2 tsp. black pepper

Directions:
Mix all ingredients together well!!  Spray barbecue or grill with Pam or similar product very well.  Makes about 6 to 8 patties. Cook on grill. I like them done well with the lamb.  Cook them to your preference.

Tzatziki Sauce

1/2 cup sour cream
1/2 cup plain Greek yogurt
1 Tbsp. minced garlic
1/4 tsp. White or black pepper (which ever you have)
1/4 tsp. Dill
1/2 tsp. garlic salt
1 Tbsp. Olive oil
2 Tbsp. Lemon juice (can use red wine vinegar)
1/2 cucumber, unpeeled and grated

Directions for sauce:
Mix all of the above ingredients together and blend well except for the cucumber. Mix that in after the other ingredients.  Put in an air tight container and put in fridge for an hour before  serving.  Grill the burgers, and serve them in warmed pita bread,
with the Tzatziki sauce, diced tomatoes, and additional diced
onions and lettuce, if desired.

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BEST GRILLED CHICKEN

Chicken on the Grill

1 cut up chicken
1 package of good seasons dry salad dressing mix
2 tsp granulated garlic powder
1/3 cup of apple cider vinegar
2 TB olive oil

You can mix all of the above ingredients together and place them in a large ziploc bag to marinade (at least for an hour, overnight is better). I made this chicken on an indirect fire on a charcoal grill. It will need about an hour to cook if you have a nice hot fire going. I basted the chicken at the 30 minute mark. Added a few apple wood chips to the fire for an extra flavor boost and Bam!! – FABULOUS chicken!

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ASPARAGUS ON THE GRILL

Asparagus Foil Packet for the Grill

1 Bunch Asparagus
2 Tablespoons Olive Oil
Juice of half a lemon
Ground Garlic Salt and Parsley to taste (or fresh garlic)

Place all in a piece of foil and fold up edges & toss to coat.  Place on grill and cook to desired tenderness
Can be done in the oven at 375 for 10-15 minutes  Enjoy!

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