Get Your Grill On
May 22nd, 2012

grillBackyard chefs, get ready to fire up your grill and cook up some flavor. Whether you are cooking just for the family or for all the neighbors, make sure you have plenty of great recipes and grilling know-how.

Grilling Tips

Let cooked meat rest for several minutes before slicing or serving. This lets the juices redistribute throughout the meat, which keeps it nice and moist.
Slice flank steak diagonally across the grain, otherwise it will be too tough.

Know your ribs. Pork spare ribs come from the outer edge and tend to be leaner. Baby back ribs are shorter and are cut from the back. Country-style ribs come from the shoulder area and are meatier than the other cuts.

The United States Department of Agriculture lowered its temperature recommendation for pork, confirming that 145 F is a safe internal temperature for chops, tenderloin and roasts. Grilling pork this way yields a final product that is typically pinker in the middle—and juicier. The National Pork Board suggests using a digital cooking thermometer for an accurate temperature reading.

When buying shrimp for grilling kabobs, make sure you get at least jumbo sized (12 to 15 per pound), or colossal (about 10 per pound). If they are much smaller, they are harder to handle and cook more quickly than the other ingredients on the skewer.

Grilled Salmon
Source: All recipes and photos courtesy of Ac’cent

Ingredients:

1 6-ounce salmon fillet per person

2 tablespoons paprika

2 tablespoons cayenne pepper (or to taste)

1 tablespoon fresh ground black peppercorns

2 cloves of garlic, crushed

3 tablespoons onion flakes

2 tablespoons dried oregano

Oil

Directions:

Mix all dry ingredients together with a mortar and pestle until powdery. Rub all over salmon fillets on both sides and leave in the refrigerator 1 to 2 hours. Heat a ridged grill pan or barbecue until hot. Spread oil over the salmon fillets and place on the grill.

Cook for 5 minutes. Turn fillets and cook until done. Test by poking a knife into the center of fillet and look inside; the fish should flake easily.

Serve with a mixed pasta salad.

Serves 6–8

Smokey Steak Kabobs
Ingredients:

2 tablespoons hickory seasoning

1 cup coffee

½ cup chopped onion

1/3 cup oil

2 pounds steak (rib-eye or sirloin), cut into 1-inch cubes

1 large green pepper, cut into chunks

½ pound fresh mushrooms

Cherry tomatoes

Directions:

In a bowl, combine hickory seasoning, coffee, onion and oil. Add steak cubes and stir occasionally. Marinate 45 minutes. Drain.

Using long skewers, alternate steak cubes, green pepper chunks, mushrooms and cherry tomatoes. Place skewers on grill over hot coals. Grill 6 minutes, turn and grill an additional 4 to 6 minutes.

Serves 6

Cajun Burgers
Ingredients:

1½ pounds lean ground beef

½ cup finely chopped red or green bell pepper

4 teaspoons red cayenne pepper sauce

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme leaves, crushed (optional)

½ teaspoon salt

Directions:

In a large bowl, combine all ingredients; shape into 4 patties. Grill until beef is no longer pink. Serve on hamburger buns and top with shredded lettuce and cheddar cheese.

Serves 4

Barbecue Ribs
Ingredients:

4 slabs (about 10 pounds) pork spareribs

Dry Rub

2 tablespoons kosher salt

2 tablespoons black pepper

2 tablespoons onion powder

2 tablespoons garlic powder

Directions:

Spread the dry rub on both sides of ribs and refrigerate 2 to 4 hours, or overnight.

Heat oven to 250 F. Line a rimmed baking sheet with foil. Add 2 cups water to the baking sheet. Place ribs on a rack on the baking sheet. Bake 4 hours or until tender, adding water to the pan as needed.

While ribs are baking, make barbecue sauce.

Preheat grill to medium. Place ribs on grill and baste with sauce. Turn frequently for 15 to 20 minutes.

Serves 6–8

Memphis-Style Barbecue Sauce
Ingredients:

The secret to this sauce is the molasses, which adds extra zest to the juicy ribs.

1 tablespoon butter

1/4 cup finely chopped onion

1½ cups ketchup

1/4 cup chili sauce

4 tablespoons brown sugar

4 tablespoons molasses

2 tablespoons yellow mustard

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

½ teaspoon garlic powder or granulated garlic

½ teaspoon salt

½ teaspoon chili seasoning mix

Dash cayenne pepper

Directions:

Sauté onion in butter until soft. Add remaining ingredients. Simmer about 15 minutes. Adjust seasonings to taste.

Makes about 2 cups