Showing posts with label grilling recipes. Show all posts
Showing posts with label grilling recipes. Show all posts
Tuesday, October 28, 2014
Who's Your Daddy Burger
The "Who's Your Daddy Burger" a double deck burger with Swiss and American cheeses, mushrooms, onions and bacon topped with a mouth watering sauce.
Ingredients
4 lbs. 90% Lean Ground Beef (Turkey or Salmon)
8 ounces hickory smoked bacon, chopped
8 ounces mushrooms, sliced
1/2 cup red wine
1/2 stick salted butter
6 Swiss cheese slices
6 American cheese slices
1 medium onion, sliced
6 sesame seeded Kaiser rolls
8 ounces hickory smoked bacon, chopped
8 ounces mushrooms, sliced
1/2 cup red wine
1/2 stick salted butter
6 Swiss cheese slices
6 American cheese slices
1 medium onion, sliced
6 sesame seeded Kaiser rolls
1 pack of Lipton Onion Soup
Patties
4 lbs. 90% Lean Ground Beef
1 pack of Lipton Onion Soup
1 level tablespoon black pepper
Sauce
1 cup mayonnaise1 tablespoon garlic powder1/2 tablespoon horseradish powder1/3 teaspoon muster powdercracked black pepper to taste
Directions
To make your burger patties add Ground
Beef, Lipton Onion Soup, black pepper in a large bowl and mix well.
The pat each burger out until it is 1/2 inch larger than the rolls you will be using.
In the center of the burger patties push your thumb down to make a small pit (do not push all the way through the patty).
The pat each burger out until it is 1/2 inch larger than the rolls you will be using.
In the center of the burger patties push your thumb down to make a small pit (do not push all the way through the patty).
To make sauce, combine mayonnaise, horseradish
powder, muster powder 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.
About 3 minutes before burgers are done, top 6 with Swiss cheese slices and 6 American cheese slices.
To build burger, on bottom half of roll put a thin layer of the homemade sauce.
Add the burger, a scoop of the bacon infused sautéed mushrooms, and top with a thick layer of the homemade sauce.
Cover with roll to top.
Use the remaining bacon grease to sauté
the sliced mushrooms and onion.
Add red wine and continue cooking until liquid in pan is reduced to nearly nothing.
Add red wine and continue cooking until liquid in pan is reduced to nearly nothing.
Butter both inside halves of the Kaiser
Roll, sprinkle with garlic powder and place on the grill, butter side down,
until toasted.
Marinade Steak
This tasty Marinade Steak is delicious!
Ingredients
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
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.
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.
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.
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. |
BBQ and Grilling
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
1/2 cup water
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.
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.
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.
Delicious Pork Souvlaki
Pork Souvlaki is perfect for BBQ or grilling... and great served over a bed of rice.
Ingredients
1 lb boneless pork
4 tbsp olive oil
4 tbsp lemon juice, freshly squeezed
3 garlic cloves (or to taste), pressed
1 tsp dried oregano
Our Cucumber Tzatziki Sauce for garnish
Sea salt and pepper to taste
Directions
Cut pork into cubes about 1” square, discarding any fat.
To make marinade, in a 2-qt baking dish, mix olive oil, lemon, garlic and oregano. Add pork pieces to marinade and toss to coat.
Cover with plastic wrap and refrigerate for at least 2 hours.
Remove pork pieces from marinade and discard marinade.
Thread pork onto skewers.
Either grill or broil kabobs until meat is no longer pink in the middle, roughly 4 minutes each side over medium heat.
Serve with Cucumber Tzatziki Sauce on the side
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
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.
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.
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