Summer Grilling Recipes

[BuckBackHome]

Now that the Memorial Day weekend is here and summer is just around the corner, it's time to share some of our favorite grilling recipes.

My first recipe is a marinated flank steak.

1.5 - 2.0 lbs of flank steak
1/3 cup soy sauce
1 T balsamic vinegar
1 T olive oil
4 cloves of garlic, crushed
1/2 t of ground black pepper
1 T lemon juice

Mix all the ingredients up, place flank steak into a large ziploc bag, pour marinade in, and refrigerate for 24 hours. About 7 minutes a side over a medium indirect heat will do it. Let it sit for a few minutes before you cut into it to keep the juices in. A nice medium rare is perfect. Leftovers are good for a steak sandwich.

 

[scUM Buster]

One of the best, and more importantly easiest recipes I know:

Get some boneless chicken breasts and a bottle of Italian dressing. Stab the chicken breasts repeatedly with a fork. Pour some of the dressing into a tupper-ware bowl. Throw in the chicken breasts. Pour the rest of the dressing over the chicken. Seal the bowl and place in the fridge overnight. The next day, just throw them on the grill and cook. Very difficult to mess up.

 

[LoKyBuckeye]

I love these... just made them last weekend and I've shared it here before. I got this from Emril....

Screaming Stuffed Jalapeno Poppers

1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice)
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
Toothpicks (for the peppers, not your teeth silly)

Preheat the grill.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.

Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.

Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.

Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.

BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.

 

[AkronBuckeye]

>>>>>Screaming Stuffed Jalapeno Poppers<<<<<


Thanks "LoKyBucks" Iam gonna try this

I alsol Like Emrils Teriyaki Steak,
Plus His Buffalo Wings with His Bourbon Sauce.....

My Neighbor was cooking ham on his grill last week and I told Him

"I got that Beat"

Teriyaki Steak and Bourbon Wings...

With Emrils Recipes IT SEEMS THE KEY IS..........
Soak them for a couple days in the sauce of your choice,

It seems to work for me and my family

 

[exhawg]

Now that the Memorial Day weekend is here and summer is just around the corner, it's time to share some of our favorite grilling recipes.

My first recipe is a marinated flank steak.

1.5 - 2.0 lbs of flank steak
1/3 cup soy sauce
1 T balsamic vinegar
1 T olive oil
4 cloves of garlic, crushed
1/2 t of ground black pepper
1 T lemon juice

Mix all the ingredients up, place flank steak into a large ziploc bag, pour marinade in, and refrigerate for 24 hours. About 7 minutes a side over a medium indirect heat will do it. Let it sit for a few minutes before you cut into it to keep the juices in. A nice medium rare is perfect. Leftovers are good for a steak sandwich.

That sounds good. I'll have to try that next time I cook steak.

 

[iambrutus]

for smokey bbq chicken

equal part water and apple juice
brown sugar (3-4 Table spoons)
juice of 1 orange
salt (to taste)
pepper (to taste)
chipotle pepper (1 or 2 to taste)
Worcester sauce (3-4 "dashes")

Bring to a boil, let cool.

stab chicken with fork 2-3 times per piece. pour cooled mixture over chicken, cover and refrigerate for at least 3 hours. grill and cover with bbq sauce of your choice! (homemade is the best)

this is GREAT stuff

One of the best, and more importantly easiest recipes I know:

Get some boneless chicken breasts and a bottle of Italian dressing. Stab the chicken breasts repeatedly with a fork. Pour some of the dressing into a tupper-ware bowl. Throw in the chicken breasts. Pour the rest of the dressing over the chicken. Seal the bowl and place in the fridge overnight. The next day, just throw them on the grill and cook. Very difficult to mess up.

i have used that one many of times, great go to, and as you said very difficult to mess up!!!

 

[FKAGobucks877]

Flank steak? Dude, come on. The best grilled steak I've ever had followed about 24 hours in a marinade I made up myself. It's a little different each time, depending on what I have in the fridge, but this is the gist (by the way, this is damn good, but very unhealthy):

One bottle of Ranch dressing
One stick of butter
Frank's Hot Sauce
Steak sauce
Garlic powder
Onion powder
Seasoned Salt (I prefer Lowry's)
Cayenne Pepper (seasoning, not the real pepper)

Now, you put the stick of butter in a tupperware container that has a lid. Microwave it until it has all melted. Stir the entire bottle of ranch dressing into the butter. Add about two tablespoons or so each of Frank's Hot Sauce and steak sauce. Toss some of the Garlic Powder, Onion Powder, Cayenne, and seasoned salt in as well. Stir.

Now, depending on what type of steak you are using, the next part will differ. If you have a thick steak, especially a filet, ribeye, or strip, use option A. If you have a thinner steak, use option B.

Option A: Do NOT stab these steaks with a fork. Put steak into marinade, making sure it is completely covered. This marinade should be enough to cover 4 average steaks. Let sit overnight. When you're ready to eat this yummy shit, fire up your grill. If it is a gas grill, turn all of the burners as high as they will go and let it heat up for 10 minutes with the grill closed. Then, as quickly as you can, throw the steak(s) on the grill and close it. Wait about 20 seconds, then flip the steaks over, and close the grill again. After 30 seconds, open the grill, either remove the steaks from the heat completely, or put them on the upper shelf. Immediately turn the grill to low, and leave the lid open until it cools off. Once the grill is cooler, place the steaks back over the low heat and grill for about 3-5 minutes per side, depending on thickness. This will sear the steaks, and keep all the yummy goodness inside.

If you have a charcoal grill, you're on your own. I'm guessing you can still sear the steaks in a similiar fashion, and if so, I would highly recommend it. Otherwise, just cook them.

Option B: Stab the steaks repeatedly with a fork. Throw them in the marinade, making sure they are completely covered. Let sit overnight. When you're ready to eat, turn your grill on low, and cook each side for approximately 3-4 minutes. Keep the heat on low.

 

[Thump]

Flank steak? Dude, come on. The best grilled steak I've ever had followed about 24 hours in a marinade I made up myself. It's a little different each time, depending on what I have in the fridge, but this is the gist (by the way, this is damn good, but very unhealthy):

One bottle of Ranch dressing
One stick of butter
Frank's Hot Sauce
Steak sauce
Garlic powder
Onion powder
Seasoned Salt (I prefer Lowry's)
Cayenne Pepper (seasoning, not the real pepper)

Now, you put the stick of butter in a tupperware container that has a lid. Microwave it until it has all melted. Stir the entire bottle of ranch dressing into the butter. Add about two tablespoons or so each of Frank's Hot Sauce and steak sauce. Toss some of the Garlic Powder, Onion Powder, Cayenne, and seasoned salt in as well. Stir.

Now, depending on what type of steak you are using, the next part will differ. If you have a thick steak, especially a filet, ribeye, or strip, use option A. If you have a thinner steak, use option B.

Option A: Do NOT stab these steaks with a fork. Put steak into marinade, making sure it is completely covered. This marinade should be enough to cover 4 average steaks. Let sit overnight. When you're ready to eat this yummy shit, fire up your grill. If it is a gas grill, turn all of the burners as high as they will go and let it heat up for 10 minutes with the grill closed. Then, as quickly as you can, throw the steak(s) on the grill and close it. Wait about 20 seconds, then flip the steaks over, and close the grill again. After 30 seconds, open the grill, either remove the steaks from the heat completely, or put them on the upper shelf. Immediately turn the grill to low, and leave the lid open until it cools off. Once the grill is cooler, place the steaks back over the low heat and grill for about 3-5 minutes per side, depending on thickness. This will sear the steaks, and keep all the yummy goodness inside.

If you have a charcoal grill, you're on your own. I'm guessing you can still sear the steaks in a similiar fashion, and if so, I would highly recommend it. Otherwise, just cook them.

Option B: Stab the steaks repeatedly with a fork. Throw them in the marinade, making sure they are completely covered. Let sit overnight. When you're ready to eat, turn your grill on low, and cook each side for approximately 3-4 minutes. Keep the heat on low.

Does that recipe come with a complimentary balloon angioplasty?

 

[FKAGobucks877]

Um, no. But it sure is yummy.

 

[osugrad21]

When you're ready to eat this yummy shit, fire up your grill.

You eat pieces of shit...?!?

 

[FKAGobucks877]

Uh, well, er, um,...NO!

 

[BrutuStrength]

Sprinkle some steaks with Montreal Steak Seasoning and Worcestershire sauce. You only need to let them marinade for 15 minutes or so. Throw 'em on the grill and cook to your preference (I recommend medium rare) and enjoy.

 

[Thump]

You only need to let them marinade for 15 minutes or so.

That's a problem I've noticed.

My stuff tastes better if I let it marinate for 30 mins. than if I let it marinate overnight.

Some of you may want to try that out. Especially with chicken.

 

[exhawg]

That's a problem I've noticed.

My stuff tastes better if I let it marinate for 30 mins. than if I let it marinate overnight.

Some of you may want to try that out. Especially with chicken.

I find that chicken doesn't really pick up the marinade very quickly. I prefer to use something vinegar based and soak it overnight.

 

[AJHawkfan]

For you mushroom lovers, here's a great sampler for the guys while they're grilling (not healthy, but damn tasty!)

Get one of those small, rectangular aluminum throw away pans, throw in a stick of butter or margarine, season it according to taste (we use garlic, cayenne, salt, red pepper, Frank's red hot, etc.) throw in a few 'shrooms and put 'em on the top shelf of the grill. As the butter melts, the shrooms will cook and taste awesome.