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ARCHIVE: GRILLING RECIPES and TIPS!



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1.5 qt. Soft Serve Ice Cream Maker by Cuisinart

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  1.5 qt. Soft Serve Ice Cream Maker by Cuisinart 

 

Chef Bobby Flay shares his tips for grilling kabobs on the grill

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Beer Can Chicken

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BEER CAN CHICKEN

Recipe courtesy Bobby Flay

Ingredients

  • 2 cups mesquite or apple wood chips, soaked in cold water for 1 hour
  • 1 (3 to 4-pound) roasting chicken, preferably kosher (since it has been brined)
  • Vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup Bobby Flay’s 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided
  • 1 (12-ounce) can beer
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary

Directions

Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.

Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don’t worry, that is normal), the garlic and rosemary.

Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.

Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.

Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

Carolina-Style Barbecue Chicken

Recipe courtesy Food Network Magazine

Easy
Serves:
4 servings

Ingredients

  • 1/2 cup yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed light brown sugar
  • 1 1/2 tablespoons mustard powder
  • 2 teaspoons hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, melted
  • 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
  • Vegetable oil, for brushing
  • 1 large tomato, sliced
  • Prepared macaroni salad, for serving (optional)

Directions

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

 

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Per serving: Calories 425; Fat 25 g (Saturated 9 g); Cholesterol 127 mg; Sodium 866 mg; Carbohydrate 16 g; Fiber 0 g; Protein 31 g

Photograph by Antonis Achilleos


Expecting a large crowd?

Bobby Flay gives his tips on how to grill large cuts of meats...

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Grilled Potato Salad

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Recipe courtesy the Neelys

4 servings

Ingredients

  • Dressing, recipe follows
  • 6 red potatoes, par-boiled and quartered
  • 3 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons red pepper flakes
  • 1/2 Vidalia onion, thinly sliced
  • 2 strips bacon, cooked and crumbled
  • Chives, chopped, for garnish

Directions

Click here to see how they do it.

Preheat grill to medium.

Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.

Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon. Drizzle potatoes with dressing, toss and serve garnished with chives

Dressing:

Whisk ingredients together in a bowl. Set aside.

Yield: approximately 1/2 cup


SUMMER SALDS…

Arugula, Watermelon and Feta Salad

Barefoot Contessa

Ingredients

For the vinaigrette:

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup minced shallots (1 large)
  • 1 tablespoon honey
  • 1/2 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups baby arugula, washed and spun dry
  • 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
  • 12 ounces good feta cheese, 1/2-inch diced
  • 1 cup (4 ounces) whole fresh mint leaves, julienned

Directions

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greenslightly and toss well. Taste for seasonings and serve immediately.

Sliced Grilled Portobello Mushroom Sorta-Caesar Salads

Recipe courtesy Rachael Ray

Ingredients

  • Extra-virgin olive oil for drizzling, plus 1/3 cup
  • 8 large portobello mushroom caps, brushed clean with a damp towel
  • 1 tablespoons finely chopped rosemary leaves, a few sprigs
  • 1 tablespoon, a palm full, grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
  • 2 crusty semolina rolls or 1/2 small loaf semolina bread
  • 2 cloves garlic, cracked away from skin
  • 1 lemon, juiced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce, eyeball it
  • 1 teaspoon hot sauce (recommended: Tabasco) eyeball it
  • 2 teaspoons anchovy paste – a must for me, optional for you
  • 3 hearts romaine, chopped
  • 1 cup grated Parmigiano or Romano, a few generous handfuls
  • Ground black pepper

Directions

Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side – until dark and tender. Remove the caps and reserve.

While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes.

Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

 


Let’s not forget DESERT!


Grilled Banana Splits with Hot Fudge

and Rum Caramel Sauce

Emeril Lagasse

Recipe courtesy Emeril Lagasse,

 

Ingredients

  • 6 firm-ripe bananas, halved lengthwise (unpeeled)
  • 6 tablespoons honey
  • 12 tablespoons light brown sugar
  • Vanilla ice cream, for serving
  • Hot Fudge Sauce, for serving, recipe follows
  • Rum Caramel Sauce, for serving, recipe follows
  • 2 cups lightly sweetened whipped cream, for serving
  • Finely chopped roasted peanuts, for serving
  • 6 maraschino cherries, for serving

Directions

Preheat a grill to high and lightly oil the grill grates.

Place the banana halves cut side up on a baking sheet and drizzle evenly with the honey. Sprinkle with the brown sugar and transfer to the grill, cut side up, arranging the bananas perpendicular to the grill grates. Close the grill cover and cook until bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes depending on your grill. Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using 2 small forks or a long, thin spatula, carefully remove the banana from its skin and place 2 pieces of banana on each of 6 serving plates. (This is a little tricky since the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Top each serving with a maraschino cherry and serve immediately.

 

Hot Fudge Sauce:

1/4 cup unsweetened cocoa powder

1/2 cup sugar

3/4 cup heavy cream

1/4 cup plus 2 tablespoons light corn syrup

3 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch salt

Combine the cocoa powder and sugar in the top of a double boiler over briskly simmering water and whisk to combine. Add the heavy cream and corn syrup and whisk until smooth. Cook, whisking constantly, until mixture is hot, thick and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla and salt and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve. (The sauce may be prepared up to several weeks in advance and reheated gently in a double boiler before serving.)

Yield: about 2 cups 

Rum Caramel Sauce:

3/4 cup sugar

1/4 cup hot water1 cup plus 1 tablespoon heavy cream

2 tablespoons dark rum

1 teaspoon vanilla extract

2 teaspoons cold unsalted butter

In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute. Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter. Return the pan to the heat and reduce the heat to medium. Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove from the heat and stir in the rum, vanilla and butter. Serve warm. (If making the sauce in advance, rewarm the sauce before serving.)Yield: about 1 1/2 cups

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2 Responses to ARCHIVE: GRILLING RECIPES and TIPS!

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