Marinade Steak

This tasty Marinade Steak is delicious! 

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce
pepper

Directions

Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.

The original recipe used balsamic vinegar.

Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

Seafood Recipes

BBQ & Grilling Seafood Recipes

Spicy Garlic Shrimp

Grilled Hawaiian Shrimp Kabobs

Grilled Hawaiian Shrimp Kabobs

Grilled Hawaiian Shrimp Kabob's make a great meal in under 12 minutes and they taste great too!

Ingredients

1 package of large shrimp

1 14oz can Sweetened Condensed Coconut Milk

¼ Sea Salt

¼ tsp. Black Pepper

1 stick unsalted butter

Directions

Melt unsalted butter. Stir in sea salt, black pepper, and garlic powder.

Pour Sweetened Condensed Coconut Milk into a small bowl and set next to the grill.

Peel shrimp and place four to five shrimp on skewer and brush a coat of butter mixture on both sides of the shrimp.

Preheat grill to 350 degrees.

Place skewers of shrimp on grill, turn frequently, until pink, about 6 to 12 minutes. 

Remove and brush both sides of shrimp with a Sweetened Condensed Coconut Milk, coat well, and serve.

Spicy Garlic Shrimp

If you love spicy foods you'll love this recipe that calls for all the fixings for a hot and spicy summer barbecue.

Ingredients

2 pound large shrimp peeled
3/4 stick butter
1 cup chopped parsley
2 chopped garlic cloves
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lemon juiced
1/4 teaspoon red pepper flakes
1/4 cup Louisiana Hot Sauce

Directions

Rise shrimp with cold water and pat dry.

In a large bowl  melt butter, stir together the parsley, garlic, ground black pepper, lemon juice, red pepper flakes, sea salt and 1/4 cup Louisiana Hot Sauce mix well. Add to bowl of mixture the shrimp and coat them with the mixture of seasonings and  divide between 4 foil packets.

Grill over high heat, 8 minutes.

Vegetable Recipes

BBQ & Grilling Vegetable Recipes

Garlic Grilled Asparagus

Cajun Grilled Corn

Garlic Grilled Corn

Chipotle Grilled Sweet Potatoes

Apple Grilled Sweet Potatoes

Apple Butter Grilled Sweet Potatoes

Ginger Ale Grilled Corn

Garlic Grilled Onions

Spicy BBQ Onions
Garlic Grilled Brussels Sprout

Easy Jalapeno Poppers
Spicy Mixed Nuts

BBQ and Grilling

BBQ and Grilling Recipe

Pork Recipes

Beef Recipes

Seafood Recipes

Lamb Recipes

Poultry Recipes

Vegetable Recipes

BBQ and Grilling Pork

BBQ and Grilling Pork

Delicious Pork Souvlaki
BBQ Glazed Country Ribs

BBQ Glazed Country Ribs

Nothing says barbecue like ribs (pork or beef), and these BBQ Glazed Country Ribs are an example delicious.

Ingredients

1 cup ketchup
1/2 cup water

1/4 cup finely chopped onion
1/4 cup cider vinegar or wine vinegar
1/4 cup mild-flavored molasses
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 cloves garlic, minced
2 1/2 - 3 pounds pork country-style ribs

Directions

For sauce, in a medium saucepan combine ketchup, water, onion, vinegar, molasses, Worcestershire sauce, chili powder, and garlic. 

Bring to boiling; reduce heat. 

Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often.

Trim fat from ribs. 

For a charcoal grill, arrange medium-hot coals around a drip pan. 

Test for medium heat above pan. 

Place ribs, bone-side down, on grill rack over pan. (Or, place ribs in a rib rack; place on grill rack.) 

Cover and grill for 1-1/2 to 2 hours or until tender, brushing occasionally with sauce during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in a roasting pan, place on grill rack, and grill as above.) 

Pass remaining sauce with ribs. 

Grilled Garlic Marinated Steak

The final result will be Grilled Garlic Marinated Steak so tender and juicy, it will melt in your mouth!

Ingredients

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon Sea Salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks

Directions

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat.

For optimum flavor, rub the liquid into the meat.

Cover, and marinate in the refrigerator for 1 to 2 days

Preheat grill for medium-high to high heat.Lightly oil the grill grate. 

Grill steaks 7 minutes per side, or to desired doneness

Discard leftover marinade.

Spicy Beef Kabobs

This grilled fiery "Spicy Beef Kabobs" goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat!

Ingredients

1 1/2 pounds beef sirloin, cut into 1/2-inch cubes

10 wooden skewers, soaked in water for 1 hour

2 tablespoons vegetable oil
2 tablespoons beef bouillon granules
2 tablespoons water
3 cloves garlic, minced
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper

	Directions Dissolve bouillon in water.  Stir in the garlic, cayenne pepper, salt, and black pepper.  Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
	Preheat a grill for high heat.
	Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
	Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

Shut Yo Mouth Burger

Whether you think Shut Yo Mouth Burger is one or the other, you’ll be enjoying a phenomenal meal.

Ingredients

2 lbs. 80% Lean Ground Beef
8 ounces hickory smoked bacon, chopped
8 ounces mushrooms, sliced
1/2 cup red wine
1/2 stick unsalted butter
6 Provolone cheese slices
1 small
red onion, sliced
6 sesame seeded Kaiser rolls

Aiolo
1 cup mayonnaise
1 tablespoon capers, drained
1/2 fire roasted red bell pepper, chopped
cracked black pepper


Descriptions

To make aioli combine mayonnaise, capers, chopped fire roasted red bell pepper and cracked black pepper to taste; mix well.

Heat the grill to medium-high. 

Place ground beef patties on grill.

In large skillet, brown the chopped hickory smoked bacon until crisp.

Remove cooked bacon to paper towel to drain, reserving 1/2 of the bacon grease, discarding the rest.

Use the remaining bacon grease to sauté the sliced mushrooms for 3 to 4 minutes.

Add red wine and continue cooking until liquid in pan is reduced to near nothing. Place in serving bowl.

Butter both inside halves of the Kaiser Roll and place on the grill, butter side down, until toasted.

About 3 minutes before burgers are done, top each with a slice of provolone cheese.

To build burger, place sliced red onion on bottom half of roll. 

Add the burger, a scoop of the bacon infused sauteed mushrooms, and top with the homemade aioli. 

Cover with roll to top.

Grilled Cola Infused Sirloin Steak

A simple cola-infused marinade delivers a flavorful grilled sirloin steak.

Ingredients

1 1/2 cup cola-flavored carbonated beverage 1/2 cup soy sauce

2 tablespoons Dijon mustard

1 tablespoon prepared horseradish

3 cloves garlic, minced

1 teaspoon ground black pepper

2 pounds sirloin steak

Directions

Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. 

Add steak, coat with the marinade, squeeze out excess air, and seal the bag. 

Marinate in the refrigerator for 24 hours.

Preheat the grill to 400 degrees F (200 degrees C).

Remove steak from resealable bag and discard remaining marinade.

Cook steak on the preheated grill to desired doneness, about 5 minutes per side. 

An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Kansas City BBQ Sauce

This traditional Kansas City BBQ Sauce is a thick sweet sauce with a touch of heat to give it a little kick. Easy barbecue sauce recipe.

Ingredients

1 cup ketchup
1/4 cup water
1/4 cup vinegar
2/3 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne

Directions

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Garlic Grilled Onions

"Garlic Grilled Onions" is a fast and delicious favorite for everyone that goes great with steak or chicken.

Ingredients

4 Tablespoons butter

1/2 teaspoon garlic powder

2 large yellow onions

Black Pepper

Sea Salt

Directions

Preheat grill for medium heat, or preheat your grill to 350 degrees F (175 degrees C).

Thinly slice each onion.

Place onion slices in a large bowl and pour 1/2 the bottle of Kraft Thick'n Spicy BBQ Sauce.

Mix well.

Place each onion on a separate square of aluminum foil.

Place 1 Tablespoon of butter on each one, and sprinkle with garlic powder, salt and pepper.

Wrap tightly with the foil.

Place onion on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

Craisins-Walnut Slaw

Craisins-Walnut Slaw is very easy to make plus outrageously delicious and healthy; who could ask for more! 

INGREDIENTS

3/4 cup  mayonnaise 1.0
1 tablespoon Relish, pickle, sweet 1.0
1 tablespoon Mustard, honey 1.0
2 tablespoons honey 0.25
1/4 teaspoon black pepper 0.125
1/8 teaspoon sea salt 0.125
1/8 teaspoon celery seeds 0.75
12 ounce bag coleslaw salad mix
1/3 cup  chopped walnuts 0.25
1/4 cup fresh chopped celery 0.25
1/4 cup fresh chopped onion 0.25
1/4 cup chopped red bell peppers 0.25
1/4 cup Ocean Spray Craisins

DIRECTIONS

In small bowl, whisk mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seeds.

In large bowl combine bag coleslaw, walnuts, celery, onion, sweet pepper, and Craisins.

Add mayonnaise mixture to cabbage mixture and toss to coat.

Cover and chill for 1 to 8 hours.