It's summer time! Time to create some wonderful eats on the grill! Try these recipes:
Hawaiian Marinade, Korean Marinade (Bulgabi), Lompoc Tri-Tip Barbecue, Clahan's Jersey Beef, Iowa Pork Chops (Mark Martin Style), Zesty Hamburgers, Texas Barbecued Brisket, Skewered Grilled Potatoes, and Grilled Swordfish.
1 cup soy sauce
2/3 cup sugar
1 cup cooking sherry
1/4 tablespoon garlic
1 (46-ounce) can pineapple juice
Mix all ingredients together. Marinate meat overnight, turn occasionally (dang, do I have to set the alarm?) Grill with pineapple slices. Yum!
This is from my sister Sherri's files; she says it is great stuff. (I certainly hope so because the name sounds like "bug gut juice.")
1/4 cup soy sauce
1/2 cup wine
1/4 cup brown sugar
Garlic and red pepper
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 heaping tablespoon peanut butter
Mix all ingredients and put on some type of meat. (No, I won't go there.)
Serving Size : 4
4 pounds beef tri-tip roast
1/2 cup dry red wine
1/2 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 medium lemon, juiced
3 cloves garlic, chopped
1/4 teaspoon dry mustard
Combine oil, Worcestershire, soy, lemon juice, garlic and mustard. Marinate meat in sauce in refrigerator for 24 hours, turning several times. Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade.
I saw this on the Food channel and I must try it! Yield: 6 servings
2 (2 pound, 1 1/2 inches thick) top sirloin
2 tablespoons yellow mustard
1 tablespoon crushed garlic
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 loaf white sandwich bread (must be white bread)
Sauce:
1 pound unsalted butter
1/4 cup Worcestershire sauce
4 tablespoons crushed garlic
1/4 cup Madeira wine (I use a red wine -- whatever I have on hand)
1/2 tablespoon black pepper
1/2 teaspoon salt
On cutting board, remove all the fat and gristle from sirloin. Marinate by spreading mustard and garlic over top. Add Worcestershire sauce, black pepper and salt. Let the meat marinate at room temperature for at least one hour (but not more that 2). When ready to cook, start barbecue and let it warm up for about ten minutes. Place the beef on the grill. Cook for 8 minutes per side, (medium rare) or until the beef is done to your taste. Transfer beef to carving board, using barbecue tongs. Carve the beef by slicing across the grain into strips 1/4-inch thick. At the same time that you transfer the beef, start toasting the white sandwich bread. Slice the bread into 3 strips and place on serving platter.
Arrange beef on top of sliced bread. In a saucepan on the grill, heat unsalted butter. Add Worcestershire sauce, garlic, wine, pepper, salt and, whisking constantly, cook over medium heat for about 5 minutes. Remove saucepan from grill and spoon the sauce over the beef and bread. Serve immediately. Must eat while hot, and must be eaten using your fingers.
Iowa Pork Chops (Mark Martin Style)
Yield: 4 servings
4 To 6 loin pork chops (with a large section of tenderloin, cut at least 1 1/2 inches thick)
3/4 cup Soy sauce
2 tablespoons Olive oil
1 tablespoon Ketchup
1 medium Onion, chopped
1 To 2 garlic cloves, minced
Freshly ground black -pepper, to taste
Place the pork chops in a glass dish or plastic bag. Mix together remaining ingredients and pour over chops. Refrigerate for 2 to 4 hours (no more than 4 or all you'll taste is soy sauce). Turn chops from time to time. Grill chops over hot coals in a covered cooker for 3 to 4 minutes per side. Then stand the chops up on their chine bones, cover the cooker and grill for exactly 14 minutes. That's it! Pork chops to perfection. Serves 4 to 6. NOTE: The marinade may be saved in the refrigerator for 1 more batch of chops.
Serving Size : 4
1 pound extra lean ground beef
4 teaspoons prepared horseradish
2 teaspoons Dijon mustard
3 tablespoons sour cream
1 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt
4 hamburger buns -- split
In a bowl, combine the first seven ingredients; mix well. Shape into four patties. Grill until juices run clear. Serve on buns.
Serving Size: 8
1 1/2 pounds mesquite wood chips
6 pounds beef brisket
--- Barbecue Rub: ---
4 tablespoons ground red New Mexican chile
2 teaspoons ground Cayenne
2 teaspoons garlic powder
1 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/2 cup cider vinegar
--- Basting Sauce: ---
1 large onion -- chopped
4 large garlic cloves -- minced
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
3 tablespoons cider vinegar
12 ounces beer
1/2 cup catsup
2 tablespoons ground red New Mexican chile
4 Chiltepins -- crushed
Soak the wood chips for 2 hours, drain. Prepare a slow charcoal fire in a covered grill. Arrange 1/2 of the wood chips on the coals. Combine the dry ingredients for the rub except the vinegar. Brush the brisket with the vinegar and thoroughly coat the meat with the rub. Place the brisket on the grill, fat side up, over a drip pan. Close the lid and smoke for 2 1/2 to 3 hours, adding more soaked wood chips as needed. To make the sauce, sauté the onion and garlic in a little of the oil until soft. Add the remaining ingredients and simmer for 30 minutes. Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking. Keep the sauce warm and add additional catsup to achieve the desired consistency. To serve, cut the brisket across the grain and serve with the sauce on the side.
2 pounds red potatoes, quartered
1/2 cup water
1/2 cup mayonnaise
1/4 cup chicken broth
2 teaspoons dried oregano leaves, crushed
1 teaspoon garlic powder
1/3 teaspoon onion powder (yes, they make this stuff)
Place potatoes and water in 2-quart casserole dish; cover. Microwave on HIGH for 12 to 15 minutes, stirring after 8 minutes. Drain. Mix remaining ingredients. Stir in potatoes; cover. Refrigerate 1 hour. Drain, reserving mayonnaise mixture. Arrange potatoes on skewers. Grill, covered, for 4 minutes. Rotate skewers; brush with reserved mayonnaise mixture. Continue grilling 4 minutes.
8 small swordfish steaks
1/2 c. safflower oil
1/3 c. soy sauce
1/4 c. fresh lemon juice
2 tsp. grated lemon peel
1 large garlic clove, crushed
1/2 c. sweet butter, softened
2 Tbsp. chopped parsley
1 Tbsp. chopped scallions
4 Tbsp. fresh lemon juice
oil, for brushing grill
lemon slices for garnish
Pierce fish with fork. Prepare marinade by mixing together safflower oil, soy sauce, 1/4 cup lemon juice, lemon peel and garlic. Place fish in single layer in Pyrex dish and marinate in above mixture in refrigerator for 2 hours or longer. Mix softened butter with parsley, scallions and 4 tablespoons lemon juice. Place in small attractive dish; cover with plastic wrap and refrigerate until serving time. Brush oil on broiler pan or outdoor grill. Brush fish with remaining marinade and broil or grill, turning once. (Only on outdoor grill. It is not necessary to turn for indoor broiler. Do, however, check broiler temperature for burning.) Broil or grill fish for a total of 9 minutes for a 1-inch thick slice. Place fish on serving plate and garnish with lemon slices. Pass dish of lemon butter. Serves 8.
Stay tuned for more SouthernAngel's smokin' recipes!