Anyone have some good grilling recipes?

[Sunshine]

I grill outside pretty much all summer and I'm getting sick of the same old things. Thought maybe some of you might have some good meat or vegetable grilling recipes. It would be great to try something from different areas.

 

[FLORIN]

Flank steak.

Marinate in soy sauce, 7-UP, worstershier sauce and garlic powder. The longer the marinate the stronger the flavor. I do it overnight myself.:thumbup2:

 

[Kory]

Dale's seasoning on pork chops grilled.

Grilled onions & Polish sausage on a hogie with a little mustard mmmmmmm!

 

[Ron Musgraves]

I use lowery's seasons, love them. I marinate kabob with a Cajun flavor sause overbite. I mine with filet meat.

Famous bq guy at a poker game gave me his secret. It works, never made bad bq since.

 

[FLORIN]

Pork shiskabobs

Get a fattier cut of meat like pork shoulder... cut in same size cubes. Cut pieces of onion and green peppers and some red ones for a little color and thick cut double smoked bacon. Place on skewers alternating peppers and onion in between the meat with bacon in between each meat and vegetable. Season with lowrys or salt and pepper and I usually make a sauce of fresh garlic finely minced or crushed, olive oil and water and salt. I glaze the kabobs with the garlic sauce while on the bbq. Pair it up with home fries

 

[The Cleaner]

Go to an Italian Pork store and ask for wheel sausage looks like a large pinwheel with large wooden skewers thru it to hold it together. Its a thin italian sausage that can be had stuffed with cheese & parsley or broccoli rabe and all different ways.

This is the best tasting sausage u will ever have, then get yourself some good roasted peppers and fresh mozzarella and put it on some real italian bread not a frickin hoagie.
When we use to tailgate for the football games we would draw a crowd just from the smell of this great italian sausage.

In italian it's called Chivrillet so if u go to a real pork store thats what u ask for, u will thank me. It cooks fairly quick because it is not a thick sausage usually done in 20min 10 min each side. If u walk in and it looks like this place which is Heaven on earth for me then u are in a real Pork Store.
This is the Arthur Av Market in the Bronx !!

 

[bhenson]

corn on the cob. Wrap the corn in aluminum foil along with butter, salt and pepper. Throw on the grill allow the aluminum foil to brun slightly. This will glaze the corn trapping the butter in the kernels. Very juicy and great tasting

 

[Sunshine]

These all sound great! Keep 'em coming, it's a looonnng season

 

[Sunshine]

I've got a great BBQ rib sauce.

Kraft original sauce
Clamato Juice
Lime
Seasoning salt
Beer

mix it up to taste, it should be fairly thin. Grill ribs half way with seasoning salt, then baste on every turn. Delicious!

 

[Sunshine]

Grilled Potatoes:

Slice some potatoes up thin and place in tin foil, add onions, peppers, mushrooms (whatever you want). Drizzle Olive Oil over top then add bacon and S&P. Wrap well and cook on grill. 10 minutes before they are finished add grated chees.

 

[A-OK Pressure]

Vidalia Onions cut half.
Real Butter.
Salt and Pepper.

Wrap onions, butter, and salt and pepper in foil put on grill for about a half hour.
Sugar in the sweet Vidalia onion caramelizes and it is delicious.

 

[The Cleaner]

Vidalia Onions cut half.
Real Butter.
Salt and Pepper.

Wrap onions, butter, and salt and pepper in foil put on grill for about a half hour.
Sugar in the sweet Vidalia onion caramelizes and it is delicious.

No doubt about it !! I have made mine the same way there awesome.

 

[FCPWLLC]

Vidalia Onions cut half.
Real Butter.
Salt and Pepper.

Wrap onions, butter, and salt and pepper in foil put on grill for about a half hour.
Sugar in the sweet Vidalia onion caramelizes and it is delicious.

We like to core those onions and fill with Mustard. Wrap in foil and grill.

 

[FCPWLLC]

Chicken breat fillets marinated a few hours in your favorite salad dressing. Italian or Ranch are good. Then grill, but not too long. I think most folks overcook chicken for fear of salmonela. sp?

 

[Michael T]

Viva Italian Dressing and honey equal parts. Slow cook chicken or pork bast often, yum.

Brisket Rub: equal parts ~ salt, pepper, brown sugar, paprika. Trim brisket, rub it on, let set overnight, slow smoke with seasoned oak, mesquite, or hickory. Should be ready to eat in 6 - 8 hrs

 

[offdutyfireman]

120lb sow. Head on or off, it's up to you. I prefer head on with apple in mouth. Coat sking liberally with garlic salt. Place skin down over charcoal, heep at 325 degrees for 8 hours. Sprinkle with apple cider vinegar and serve with hush puppies and slaw. I apprenticed thru 20 hogs before I recieved my master hog cooker certification.

 

[A-PLUS]

We're having grilled cheese, tonight. LOL

We wrap fish in foil with butter, lemon and a little seasoned salt.

 

[Ron Musgraves]

We're having grilled cheese, tonight. LOL

We wrap fish in foil with butter, lemon and a little seasoned salt.

That Sounds Great David, I love Garlic...Any of that?

 

[Ron Musgraves]

After 22 years I learn that Searing red meats before BQ is always better. Fish the hotter and Faster it cooks the better it tastes.

Scallops most people over cook them and they taste like rubber.

 

[A-PLUS]

Yeah, Ron. I use garlic salt instead of seasoned salt sometimes.
Depends on who's coming over dinner. I'll use garlic when you come over.