Recipes

RECIPE INGREDIENTS
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
DIRECTIONS
Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

Variations

*Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.
*Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.
*Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

RECIPE INGREDIENTS
3 to 4 pounds natural chicken pieces (breast, drumsticks and thighs)
1 lemon, cut into wedges
sea salt and black pepper
1/4 cup Henry’s canola oil, for grilling
One (12 ounce) bottle of your favorite Henry’s barbecue sauce
DIRECTIONS
Heat gas or charcoal grill to medium-high heat. Rinse chicken and pat dry. Rub with lemon and sprinkle liberally with salt and pepper. Brush grate with oil and place chicken, skin side down on the grill. Cover and grill for 50 minutes, turning once half way through.

Brush chicken with barbecue sauce during the last 15 minutes of cooking. Cook chicken until the juices run clear and the internal temperature reaches 180 degrees F. White meat will take less time than dark meat. Allow chicken to rest 5 minutes before serving.

RECIPE INGREDIENTS
For Couscous:
5 tablespoons olive oil
2 cloves garlic, minced
1-1/3 cups couscous
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1 cup tomato juice
1 cup water
For Sausages:
1 pound mild or hot italian sausages or a combination

1 tablespoon lemon juice
1 tomato, diced
1/2 cup chopped cilantro (optional)
DIRECTIONS
FOR COUSCOUS: In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and 1/2 teaspoon of the salt to the pan. Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes. Stir in the tomato juice and water. Bring to a simmer. Cover, remove from the heat, and let stand 5 minutes. Transfer the couscous to a platter or a large glass or stainless-steel bowl to cool.

FOR SAUSAGES: Meanwhile, light the grill or heat the broiler. Coat the sausages with 1/2 tablespoon of the oil. Grill or broil the sausages, turning occasionally, until completely cooked through, about 10 minutes. Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.

TO SERVE: Toss the cooled couscous with the lemon juice, the remaining 3-1/2 tablespoons oil and 1/4 teaspoon salt, and the tomato. Top with the sliced sausages and the cilantro.

WINE RECOMMENDATION: Australian shiraz is an all-purpose red that marries particularly well with anything from the grill. It offers lots of ripe blackberry flavor, pepper nuances, and a soft, lush texture.

RECIPE INGREDIENTS
1 pound ground bison (buffalo; see Shopping Tip)
1/2 cup cooked wild rice (see Kitchen Tip)
1/2 cup shredded smoked cheese, such as Cheddar, gouda or mozzarella
2 tablespoons smoky barbecue sauce, divided
1 tablespoon paprika, preferably sweet Hungarian
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
1 tablespoon sweet pepper relish or pickle relish
2 teaspoons prepared horseradish
4 whole-wheat hamburger buns, toasted
4 slices tomato
4 thin slices sweet onion, such as Vidalia
DIRECTIONS
Preheat grill to medium.

Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.

Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155 degrees F, 5 to 6 minutes per side.

Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato and onion.

RECIPE INGREDIENTS
12 lamb cutlets or 4 lb. short ribs
1/3 cup teriyaki sauce
For the Bell Pepper Salsa:
2 tablespoons sunflower oil
1 medium onion, quartered
1 medium red bell pepper, chopped
1 teaspoon minced garlic
13-oz. can of peeled tomatoes, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1/4 teaspoon cracked black peppercorns
1/4 teaspoon ground chili
DIRECTIONS
Marinate lamb in teriyaki sauce for 1 - 12 hours.

Heat oil in a frying pan on high. Fry onion and bell pepper for 5 minutes. Add garlic, tomatoes with their liquid, vinegar, maple syrup, pepper and chili. Simmer, uncovered, for 15 minutes or until mixture is slightly thickened.

Preheat a fire in a grill to a high heat. (For wood or charcoal grills, heat to glowing coals. There must be no flames.) Drain meat, reserving marinade to use as a baste. Cook meat, basting occasionally with marinade, for about 7 minutes on each side, or until sealed, well browned and done to your liking.

RECIPE INGREDIENTS
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse ground black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
For the Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons fresh oregano, finely chopped
3 tablespoons olive oil
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon garlic, minced
3/4 teaspoon salt
DIRECTIONS
Whisk Mojo Sauce ingredients in small bowl. Set aside.

Cut beef steak into 1-1/4 inch pieces; season with pepper.

Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

Place kabobs on grill over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.

RECIPE INGREDIENTS
2 pounds new potatoes, scrubbed and cut into 1/4-inch-thick slices
3 medium shallots, thinly sliced
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Grilled Potato Packets Recipe at Cooking.com
Source Ad
EatingWell Free Trial Issue!
DIRECTIONS
Heat grill to medium-high.

Meanwhile, place potatoes, shallots, oil, salt and pepper in a large bowl; toss to coat. Place two 24-inch-long pieces of foil on the counter and lightly coat with nonstick cooking spray. Arrange potatoes and shallots in a single layer, slightly overlapping, on half of each piece of foil. Leave a 2-inch border on all sides. Fold foil over and pinch the edges together, making two packets.

Place packets on the grill. Cover the grill and cook for 12 to 15 minutes, or until potatoes are tender. (When you open a packet to check doneness, be careful of steam). Serve immediately.

RECIPE INGREDIENTS
2 cups kosher salt or 1 cup table salt
1 turkey (12 to 14 pounds), giblets and tail removed, rinsed thoroughly, and wings tucked (see illustration)
3 cups wood chips
2 tablespoons unsalted butter melted

Grill Roasted Turkey for Gas Grill Recipe at Cooking.com
DIRECTIONS
Dissolve salt in 2 gallons water in large (at least 16-quart) stockpot or clean bucket. Add turkey and refrigerate or set in a very cool spot (between 32 and 40 degrees) 12 hours or overnight (If refrigerator space is at a premium, you can use a more concentrated brine for a shorter period of time. Double the salt in the solution, place four or five ice gel packs in the brine with the turkey cover, and place in a cool spot.)

Toward end of brining time, soak wood chips in bowl with cold water to cover for 30 minutes, then drain. Make foil tray for chips with 12 x 18-inch square of heavy-duty foil: To do so, make a 1-inch fold on one long side. Repeat 3 more times and turn fold up to create a sturdy side that measures about 1 inch high. Repeat process on other long side. With short side facing you, fold in both corners as if wrapping gift. Turn up inside inch or so of each triangle field to match rim on long sides of foil tray. Lift pointed end of triangle over rim of foil and down to seal. Repeat process on other short side. Place chips in foil tray.

Meanwhile, spray V-rack with nonstick vegetable cooking spray. Remove turkey from brine and rinse inside and out under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush both sides with melted butter. Set turkey, breast-side down, in V-rack.

Position tray with chips on top of burner that will remain on during entire cooking time. Turn all burners to high, close lid, and heat grill until chips begin to smoke, 10 to 15 minutes. Turn off burner(s) without chips; leave one on high. Place V-rack with turkey over cool part of grill; cover and grill-roast, regulating lit burner as necessary to maintain temperature between 300 and 350 degrees, for 1 hour.

Open lid; with wad of paper towels in each hand, flip turkey breast-side up. The leg and wing that were facing the lit burner should now be facing away from it. Close lid and continue grill-roasting for 45 minutes.

Using thick potholders, carefully turn rack with turkey (breast remains up) so that leg and wing that were facing lit burner are now facing away. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook (see note in Grill-Roasted Turkey for Charcoal Grill). Close lid and continue grill-roasting until thermometer inserted into thigh registers 175 to 180 degrees, 15 to 45 minutes more. Remove turkey from grill, cover loosely with foil, and let rest for 20 to 30 minutes; carve and serve.

RECIPE INGREDIENTS
1 recipe Carolina Barbecue Sauce, cooled
2 boneless fresh pork butts (3 pounds each), untrimmed
White hamburger buns for serving
Other necessary recipes:
Carolina Barbecue Sauce

Carolina Barbecued Pork Recipe at Cooking.com
DIRECTIONS
One or two days before the barbecue, put the pork in a container just large enough to hold it and deep enough for the sauce to cover the meat. Pour in enough sauce to cover the meat, cover the container, and refrigerate for at least a day, preferably two. Reserve the rest of the sauce for basting and dressing the meat. Halfway through the marinating process, turn the pork in the sauce.

If you're using a charcoal grill, start a slow fire; you should be able to hold your hand just a few inches above the grate for 10 seconds without becoming uncomfortably hot. If you're using a gas grill, oven, or smoker, heat it to 200 degrees F.

Put the marinated pork butts fat side up on the grill or smoker and close the lid. (For the oven, put the pork on a rack in a roasting pan.) Leave the pork alone for about 3 hours, then begin basting with sauce every 30 min. Four hours into cooking, turn the pork over and continue cooking for another 2 hours. The pork is ready when the internal temperature reads between 150 and 160 degrees F. This should take about 2 hours per pound. Take the pork off the heat and let it sit until cool enough to handle.

Chop and shred the the pork. You can slice the pork or pull it apart with your fingers. For slicing, cut the pork across the grain in 1/2-inch slices. For pulling, start pulling at the meat with a fork, then attack it with your fingers; the pork will come apart in large chunks. Pick out any unrendered fat.