Try something different next time you outdoor grill for entertainment
Fajitas-On-A-Stick
Great fajita recipe for the grill.
Serves 4
| 1-1/4 lbs. top sirloin steak, cut 1-inch thick 1/3 cup bottled Italian dressing 3 Tbsp. fresh lime juice 2 green or red bell peppers, each cut into quarters 2 medium onions, cut crosswise into 1/2-inch slices | 8 medium flour tortillas, warmed -- prepared salsa 8 bamboo skewers 8 medium flour tortillas, warmed |
Soak 8 (9-inch) bamboo skewers in water for 10 minutes; drain.
Trim fat from steak. Cut steak crosswise into 1/2-inchthick strips.
Thread an equal amount of beef, weaving back and forth onto each skewer.
In a small bowl, combine dressing and lime juice, mixing well. Brush onto beef, peppers and onions.
Place vegetables on grid over medium ash-covered coals. Grill peppers uncovered 12-15
minutes and onions 15-20 minutes or until tender, turning both once. Approximately 10
minutes before vegetables are done, move vegetables to outer edge of grid.
Place beef in center of grid and grill 8-12 minutes for medium rare to medium doneness, turning
once. Season beef with salt as desired. Remove beef from skewers.
Serve beef and vegetables in tortillas with salsa.
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Pork Tenderloin with Orange Glaze
| 1 cup orange juice 1/4 cup apple cider vinegar 1 T. finely grated fresh ginger 1 t. finely grated orange peel | 1 pork tenderloin (about a pound) Orange Glaze (recipe below) Salt and pepper |
Combine orange juice, vinegar, ginger and orange peel in a shallow glass
dish or large plastic bag. Add pork tenderloin, cover dish or close bag.
Marinate in refrigerator at least 4 hours, turning several times.
Meanwhile, prepare orange glaze. Reserve about 1/4 cup for brushing on
meat. Remove pork from marinade, discard marinade. Season pork with
salt and pepper.
Grill pork on a covered grill, over medium fire 18-25 minutes. Brush with
with reserved glaze the last 5-10 minutes of cooking. Let meat stand
5-10 minutes before slicing. Serve with glaze. (4 servings)
Orange Glaze
| 1 cup orange marmalade 1 T. finely grated ginger 2 T. soy sauce | 2 T. apple cider vinegar 1 T. dijon mustard 1/4 t. salt and 1/4 t. pepper |
Melt orange marmalade in a small saucepan. Stir in remaining ingredients,
reduce heat to low. Cook about 10 minutes. Place in a small bowl to serve
as accompaniment. Makes about 1 cup
************************************************************************* BBQ Salmon with Sun-Dried Tomato Salsa 2 lb Boneless, skinless salmon fillet *dill, tarragon, mint, thyme
2 tb Olive oil
2 tb Lemon juice
2 tb Chopped fresh herbs*
Salt and pepper to taste
------Sun-dried Tomato Salsa------
1/2 c Sun-dried tomatoes
1/2 c Chopped black olives
2 cl Garlic
1 tb Chopped fresh basil
2 tb Olive oil
1 tb Balsamic vinegar
Place salmon on oiled foil. Sprinkle with lemon juice, herbs, salt and pepper and remaining oil. Enclose with foil. Place on grill and close lid.
Grill for 8 to 12 minutes or until white juices just begin to appear.
For Sun-dried Tomato Salsa:
Chop tomatoes, olives, garlic and basil by hand or in a food processor until chunky. Stir in olive oil and balsamic vinegar. Makes about 3/4 cup.
Remove salmon from grill, unwrap, slide onto serving platter and serve with the salsa.
| . Cooking Brisket: I usually cook a brisket at 200 degrees for approximately one half hour per pound of meat. Since a brisket is such a large chunk of meat and a little on the stringy side, it will often absorb too much smoke; therefore, I won’t usually cook a brisket entirely in a smoker. I cook a brisket in the oven (in a roasting pan) at 200 degrees until it has about an hour left to cook. Then I transfer it to a smoker to finish cooking. 2. Cooking Chicken: To cook chicken on a grill, I always put down a layer of foil and I’m no closer than the middle or top rack. Chicken skin burns easy and it’s hard to get done to the bone, especially white meat. So, cook it slow, turning frequently. You’ll know it’s done when the chicken is firm and it doesn't’t bleed when you squeeze it. Chicken is one of the hardest meats to get just right. Practice times three. 3. Smoking on a gas grill: Don’t try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is totally immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or something similar. Line the meat rack (at least the second or top rack) with heavy duty or two layers of foil. Preheat the grill to usually around 300 degrees. Place the meat on the foil (wipe the foil lightly with oil to keep the meat from sticking) and place the tin with wood chips on the lower rack. Close the grill and let the wood chips do their job. Be careful, because occasionally the wood chips will catch on fire. When that happens I use a spray bottle of water and put the fire out and close the grill lid. | ||
4. To use barbecue sauce as a marinade: Dilute sauce by mixing two beers to each cup of barbecue sauce. Mix well.
5. Never marinade meat with full strength sauce.
6. Only when the meat has finished cooking can you baste with full strength sauce.
7. Cooked meat that has been coated with full strength sauce can only be can be left on the grill for a few minutes, turning the meat frequently to prevent scorching.
8. Keep in mind that you can use this sauce on oven-cooked foods as well. The smoky flavor in the sauce will convince your guest(s) that you spent all day over a smoker or grill!
Bourbon bbq sauce:
1/4 cup Wild Turkey Bourbon
2 cups ketchup
1 cup Brown sugar
1/2 cup Apple cider vinegar
1/4 cup Pineapple juice
3 teaspoon Molasses
2 teaspoon Worcestershire sauce
2 teaspoon Olive oil
1 teaspoon Lemon juice
1 teaspoon Salt
Mix all ingredients and simmer on stove until bbq sauce thickens.
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