Roasted Camp Corn
Serve with additional sweet pepper sauce and Creole seasoning, if desired.
6 ears fresh yellow corn with husks
1/4 cup butter
1 tsp dried basil
1 tsp sweet pepper sauce (such as Pickapeppa)
1/2 tsp Creole seasoning
1/4 tsp black pepper
Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.
Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.
Brush corn evenly with butter mixture. Pull husks back over corn.
Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.
Yield: Makes 6 servings
--Southern Living, JULY 2005
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Roasted Corn on the Cob with Cilantro Lime Butter
6 ears corn, shucked
Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Yield: 3/4 cup
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Sweet-Hot Baby Back Ribs %26amp; Sauce
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Sauce (recipe below)
1. Combine first 4 ingredients in a small bowl.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over un-lit side, stacking 1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce. Makes 6 servings
Sweet-Hot 'Cue Sauce
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce. Makes 4 cups
--Southern Living, AUGUST 2007
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Zesty Vegetable Skewers
1 garlic clove
1 tsp. kosher salt
1/3 cup olive or vegetable oil
3 Tbsp. lemon juice
1 tsp. Italian seasoning
¼ tsp. black pepper
8 medium fresh mushrooms
2 small or 1 large zucchini, cut into ½” chunks
2 small onions, cut into sixths (leave stem attached)
8 cherry tomatoes
Mash garlic clove w/ salt in a small bowl. Add next 4 ingredients, mixing well.
Stack 1 of each vegetable onto 8 skewers, lay in shallow pan, and pour marinade over veggies. Let sit for 15 min.
Grill 10-15 over medium heat, turning frequently, until just tender. Serves 4 (2 skewers each)
--RazzleDazzleRecipes.com
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Grilled Shrimp and Tarragon Tartar Sauce
Grilled Shrimp
1 1/2 pounds fresh uncooked shrimp, peeled and deveined (I used shell on, easy peel, deveined large tiger prawns)
3/4 cup olive oil
1 medium onion grated (I chopped mine)
Juice of 2-4 lemons, depending on how much shrimp you have
1 clove garlic, finely chopped ( I use my microplane and grate the garlic--it's faster and gives more flavor)
1 tablespoon fresh thyme
1 tablespoon fresh basil- chopped
1/8 teaspoon ground cloves
1/2 teaspoon celery seed (I didn't have any so I subbed ground coriander seeds)
1/2 teaspoon chili powder
couple pinches of sea or kosher salt
couple of pinches of cayenne pepper--to your taste
Mix in a large bowl. Let marinade for a few hours if you have time. 30 minutes will give good flavor. Put shrimp on skewers (if needed). Grill.
Flip the shrimp when the pink spreads to the middle of the shrimp. The shrimp are done when they turn pink. Most people overcook shrimp. They will literally take 3-4 minutes or less depending on size. Serve with Tarragon Tartar Sauce.
Tarragon Tartar Sauce
1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt and pepper in a medium bowl. Sauce can be refrigerated in an airtight container up to one week. Makes 1¼ cups
(Dried tarragon doesn't have the same flavor as fresh--I'd leave it out if you don't have any fresh on hand. You could sub parsley or dill if you wanted.)
--“Let Us Keep The Feast in Historic Beaufort” cookbook, St. Paul’s Episcopal Church WomenWhat are your all time favorite grill recipes. I'm sick of the usual hamburger and hot dogs.?
Veal roast with onions, carrots , and potatoes
Place about a 2 1/2 pound veal roast on doubled aluminum foil salt and pepper to taste and a sprinkle of seasoned salt, cut up a medium onion, fold foil up and over roast., seal tightly set in a baking pan and place on a hot grill about 450 degrees, let it cook for about half hour and turn one side of grill off. lower temp to 300 and cook for about 2 hours, peel and clean carrots and potatoes.
carefully remove baking dish from grill and open foil, place veggies around meat and reseal foil cook for another hour or so till veggies are done. yummy for your tummy
also brownies prepare according to package and pour into oven proof pan and bake in a hot grill 350 degrees when almost done sprinkle top with choco/carmel chips and let them melt.
Mostly any thing ppl can cook on stove or oven I can do on a gas grill
Ham Steaks, Salmon or Portobello Mushroom caps are really nice on the grill...
Here are a few recipes I looked up for you to try =)
Mushroom Burgers~
INGREDIENTS
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
DIRECTIONS
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
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Ham Steaks
Place ham steaks on grill and flip once after 4-5 minutes and let heat through for another 4 minutes, you can also place some pineapple rings on the grill for a minute or so just to grill mark them and then serve with ham..
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Grilled Salmon
INGREDIENTS (Nutrition)
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
DIRECTIONS
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
turkeys, roasts'; beef, pork'; lamb chops, bison burgers, sausages, tenderloins, grilled eggplant, squash, leeks, mushrooms, tomatos, onions. You name it you can pretty much grill it. ya know you can do baked beans on the grill in a pot, make pasta sauce in a pot on the grill. Ive done grilled peppers and sauseges for sausage n pepper pastas which was a hit. You can grill apples, pineapples, peaches, plums, roast corn, cook fish grill shrimp, grill tuna steaks or shark steaks
As for recipes im not just gonna give you a few and hope your happy, Im gonna give you this link which has TONS or different grilling recipes on it for you to look thru and decide for yourself what you wanna try. Good luck and enjoy grilling
How about shiska-bob? Get some skewers, a couple of rib-eyes, cherry tomatoes, mushrooms, red onions, bell peppers, shrimp.
Cut the rib-eyes into bite size chunks, maybe a little bigger than that. Marinate in Worcestershire sauce %26amp; garlic for an hour.
Cut remainder ingredients into same size chunks. (not shrimp)
leave shrimp unpeeled.
put all ingredients on skewers %26amp; grill for about 20 minutes, or however you like steak.
Throw potatoes in microwave, bake garlic bread in oven, make a good salad.
Easy recipe
Cut zucchini lengthwise into quarters.
Slice red onion - keep rings intact
Marinade together in italian dressing, my favorite is Kens Italian, for an hour or so
Grill zucchini and onion until tender.
cut zucchini and onion up into chunks and toss with some feta cheese.
Quick easy and delicious!
Get some Dale's Seasoning Marinade and use it with steaks or any other meat.
http://www.dalesseasoning.com/
It is hard to find in the store. In my area Food Lion carries it.
There are many new 'rubs' that you can purchase for grilling.
I love butterfly chops. They can be marinated or BBQ.
Try McCormick Grill Mates, Zesty Herb Marinade. It is a dry seasoning packet. I love it with chicken. (It is my son's favorite)
We also love ChedderWurst on the grill. They are a smoked sausage with cheese inside. Yummy on a hot dog roll.
Ham steak is also good on the grill. Really quick........just warm it up.
I prefer BBQ'ed ribs but basically you can grill beef, pork, chicken, fish, veggies... almost anything. here are some ideas for you....
http://food.yahoo.com/search?tp=recipe%26amp;m…
http://www.eatingwell.com/recipes/collec…
marinate chicken in Dale's Seasoning for 30 minutes (any longer will cause your chicken to be really salty). Remove and wrap chicken with a piece of bacon and grill! Its great even my picky brother who wont eat rolls, sandwich bread, or even most desserts LOVES this one!
I love grilled veggies. Try grilled corn. It takes on a whole new flavor when grilled.
Also i like grilled pablano peppers stuffed with refried beans topped with guacamole, salsa, cheese and sour cream. Yummy!!
Pork chops and tenderloin, various different steaks, Italian sausages and brats, and lamb chops.
buy a vegetable grill pan for bbq, they are under $10. chop onion, peppers, zucchini, mushrooms, etc., toss with olive oil, salt, pepper, then grill...yum!
Grill veggies, lamb kabobs, rack of lamb, steaks, ribs, hot sausage links, fish, chicken....
Try pork or lamb chops.once cooked top with apple sauce,then grated cheese.grill under a grill until the cheese is melted
bbq ribs and grilled chicken wings
Coleslaw is pretty great!!!
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