Now that :bbq: season is coming back, be ready for some scrumptious recipes and good tips! Please add your own recipes and tips in here if you have any that you're proud of!!!!!!
Thanks and that is all :speedy: go here for some tips on getting your grill spring/summer ready!
You will need to cut squares of parchment paper a little bigger than your tortilla bread and roll or press the dough flat onto the oiled side of the paper. Then lightly oil the top side of the dough.
1. Lay the dough on the grate (grill), with the paper side facing up.
2. Grab one corner of the paper with tongs and peel it off.
3. Flip the grilled dough onto a baking sheet. Pile on the toppings and slide the bread back on the grill.
Grill the peppers over direct medium heat for 12 to 15 minutes until blackened and blistered. Turn every 3 to 5 minutes for even cooking. Move peppers to a bowl and cover with plastic wrap and let stand for 10 to 15 minutes. The steam helps to release the skins. When they are cooled, remove and discard the stems and seeds. Then peel off the blackened skins and discard them. Cut or chop.
2 large garlic cloves
1 jalapeno chile pepper, stem removed
1 cup of tightly packed fresh cilantro leaves
3 Tablespoons of sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
3 boneless, skinless chicken breast halves, about 8 ounces each
1 large red onion, cut crosswise into 1/2-inch slices
Extra virgin olive oil
2 cups of grated Monterrey Jack cheese
1 cup of Mozzarella (optional but yummy!)
4-6 flour tortillas (7-10 inches)
1 cup of good quality tomato salsa
1. To make the paste: In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients and process until smooth. Coat the chicken breasts on all sides with the paste. Cover and refrigerate for 3 to 4 hours.
2. Lightly brush or spray the onion slices with oil. Grill the chicken and onions over Direct Medium heat until the chicken is opaque in the center and the onions are tender, 8 to 12 minutes, turning once. Remove the chicken and onions from the grill and allow to cool. Cut the chicken crosswise into 1/8-inch slices and the onions into 1/4-inch pieces.
3. Evenly divide the chicken, onions, and cheeses over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over Direct Medium heat until well marked and the cheese has melted, 4 to 6 minutes, turning carefully once. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with salsa, sour cream, chives....whatever...
This will make 6-8 servings.
Most respectable sauces made at home and some of the better bottled sauces achieve a balance of sweet, sour, spicy, and salty. Don't forget to add what really sets a great sauce apart...which is whatever your favorite flavor is!!
Here is a breakdown:
light or dark brown sugar
coke or pepsi
corn syrup (eww, I don't like that one though)
red or white wine vinegar
rice wine vinegar
lemon or lime juice
mustard (this is actually very tasty and a great tenderizer)
the juice from a pickle or relish jar
fresh or dried chiles
crushed red pepper flakes
kosher or sea salt
soy sauce (careful with this one)
(Grilling time is is only 30 to 40 minutes)
1/2 cup ketchup
2 Tablespoons white wine vinegar
1 Tablespoon Worcestershire sauce
2 teaspoons molasses
1 teaspoon soy sauce
1/2 teaspoon prepared chili powder
/2 teaspoon granulated garlic
1/4 teaspoon celery salt
1/4 teaspoon liquid hickory smoke
1/2 teaspoon kosher salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic
One 2 pound tri-tip roast about 1 1/2 inches thick
2 Tablespoons extra virgin olive oil
Now you can add your own 'x' factor to the BBQ sauce, here are some 'x' es...
any spice imaginable
fruit preserves (works perfectly)
butter or olive oil
chicken or beef stock
coffee or espresso.......or whatever you like..
1. To make the sauce: In a medium saucepan, combine the sauce ingredients with 2 Tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping.
2. To make the rub: In a small bowl, thoroughly mix the rub ingredients with your fingertips (oh yeah, like grandma use to)
3. Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. (think massage). Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning ONCE (keeps the juices in where they belong) Move the roast over Indirect Medium heat and cook to the desired doneness, 20 to 30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so. Remove from the grill and let rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.
This will make 6 or 7 servings.
means the fire is directly below the food. This arrangement works well for grilling thin, tender foods such as hamburgers, boneless chicken breasts, fish fillets, and sliced vegetables. These foods develop golden brown and delicious surfaces in the same amount of time that it takes to cook their centers just right. Generally speaking, it is best to use direct heat for foods that need LESS than 20 minutes of grilling time.
means..well you know, it's off to one side of the grill, :rotfl: or better yet, on opposite sides of the grill, and the food is cooked over the unlit part. Large foods such as turkeys, prime rib, and pork shoulders do well in this arrangement, because the indirect heat cooks them evenly from all sides, allowing their centers to cook just right before their surfaces are overdone. It's best to use indirect heat for foods that need MORE than 20 minutes of grilling time.
Sometimes a combination of direct and indirect heat will give you the best results. For example, bone-in chicken pieces will develop rich, smoky flavors and crispy skins when you grill them over direct heat for about 10 minutes. Then, if you move them over indirect heat, the meat at the center and near the bone will cook to a juicy, tender doneness before the skins get too dark. Kind of like 'grill roasting' because the grill works like an oven, with indirect heat penetrating from all sides rather than primarily from below.
Gas grills are one thing but what if you have a charcoal grill with no knobs to turn? Ideally your grill has a thermometer mounted in the center of the lid. High, medium, and low correspond to these temperature ranges on the thermometer:
High= 450' to 550'
Medium= 350' to 450'
Low= 250' to 350'
I know the recipes are more interesting...but this is kinda helpful! :oops:
This is a simple recipe that you can use with just about anything. You can use whatever butter you want but this is what I use. It is so delicious!
Buy a small bowl of the 'I can't believe it's not butter'.
4 Tablespoons of your butter (unsalted is better)
1 Tablespoon of finely chopped fresh Italian parsley
1/4 teaspoon grated lemon zest (good but not necessary)
1 teaspoon of lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
This mixture works well as a rich finishing sauce to melt on red meat especially. Begin by softening butter and combining it with all the ingredients.
Use the back of a fork to mash the ingredients and distribute them evenly.
At this point the butter is ready to use. Or you can wrap it in plastic wrap and shape it into a cylinder. Refrigerate it and slice off as much as you need.
1. A thickness somewhere between 1 and 1 1/4 inches is great. If the steak has more than about 1/4 inch of fat on the outside, trim it off, to avoid flare ups. Allow the steak to "stand" at room temperature for 20 to 30 minutes before grilling.
2. Pat the steak dry. Lightly brush or spray with oil or evoo on both sides and season with kosher salt and black pepper 5 to 10 minutes before grilling. Sear the steak over direct high heat for 2 minutes.
3. Be sure to close the lid. If flare ups occur at any time, move the steak over indirect high heat temporarily , about 10 seconds, the marks will be blurred, but you'll save your steak from the flames. To create cross hatch marks, rotate the steak 90' and sear for 2 minutes more, with the lid closed. If you don't want cross hatch marks, just sear the steak for 4 minutes total in the previous position.
4. Turn the steak over and continue to cook over direct high heat with the lid closed, until it reaches the desired doneness, 2 to 4 minutes for medium rare. Transfer the steak to a cutting board or serving plate and "let it rest" for 3 to 5 minutes. This allows the juices that have been driven to the center to case back into place. YUM!
I'll get all of these from Webers 'Real Grilling'
Here is a good tip before I start posting recipes.
Beef should have a coarse marbling of milky white fat running through it. If the marbling is minimal or if the fat has a brown or yellow tint, that's a sign of old, dry meat, avoid it. Also avoid meat with large clumps of fat within the flesh. The thin marbling will melt and give the flesh richness and juiciness, the large clumps can be greasy and cause flare-ups.
The flesh should have a rich pink or light cherry appearance. If it has a deep red or other dark color, there's a good chance it came from a dairy cow and the meat will be bland and tough.
The surface should be moist, but not wet or sticky. A cut of meat that has been individually wrapped should not have much liquid in the package. That would indicate that the meat has been frozen and thawed.
DO GRADES MATTER?:
Yes. Meat producers pay the USDA to grade their beef if they believe the quality is high enough. Only about two percent of beef gets the very top grade, Prime, and most of that is sold to restaurants. The second highest grade is Choice, which reflects generous marbling and tender meat. If you see a grade of Select or no grade at all, maybe you should grill chicken that day. The beef is likely to be dry and chewy.
Searing over direct heat allows the sugars and proteins in the meat to produce literally hundreds of flavors and aromas. WET meat doesn't sear, is steams, so be sure to pat the surface fry with paper towels before adding your seasonings and grilling. Salt red meat up to about 5 to 10 minutes before grilling because it tends to draw the juices from the middle and to the top.