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Author Topic: Labor Day Grilling Recipes  (Read 1223 times)
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Heartland Outdoorsman

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« on: September 02, 2005, 07:51:07 PM »

Are you still making preparations for the holiday weekend and need some quick pointers?
Here are some old stand-bys and a few you may not have tried yet!


Jack Daniel s Tennessee Whiskey Chicken
2 frying chickens -- (2 lbs each)
1 cup Jack Daniel s bourbon whiskey
salt & pepper to taste
-----whiskey sauce-----
1 pound white mushrooms -- sliced
6 green onions -- chopped
2 tablespoon butter
2 ounces Jack Daniel s bourbon whiskey
2 cups brown sauce
Have the butcher split two small fryers or if you prefer, buy cut-up chicken pieces. Place the chicken in a shallow pan and douse with whiskey. Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some wood chips (they specify Jack Daniel's Barrel chips) in water--if you're using regular wood chips, I'd suggest soaking them in whiskey? While the chips are soaking, build a charcoal fire in your grill. Use the wood chips in your grill to create a good smoking fire. Grill the fryers over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY SAUCE: Sauté? the mushrooms and green onion in butter until tender. Add whiskey and brown sauce and simmer until flavors have blended and the alcohol has evaporated. Keep warm until serving time. BROWN SAUCE - To make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better yet, make it from scratch.

Fish Kebabs
1-1/2 pounds lean fish
16 mushroom caps
2 green peppers -- cut in chunks
16 chunks pineapple
3 onions -- cut in chunks
3 firm tomatoes -- cut in wedges
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup oil
1/8 teaspoon cayenne
1/4 teaspoon powdered mustard
Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour. Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl.

Grilled Catfish Cajun Style
1 teaspoon lemon-pepper seasoning
1 teaspoon white pepper
1 teaspoon Creole seasoning
1 teaspoon blackened fish seasoning
2 tablespoon lemon juice
4 catfish fillets -- (1-1/3 lbs)
1 vegetable cooking spray
Garnishes: lemon wedges - celery top Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish. Spray a wire fish basket with cooking spray; place fish in basket. Grill fish, covered, over medium coals (400F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from basket; place on a serving platter. Garnish, if desired. From Chuck Behnke of Georgia, in June, 1990 "Southern Living".

Grilled Lobster Dinner
4 medium ear corn
2 large garlic cloves -- smashed
1/8 teaspoon cayenne pepper
1 large live lobster halved
lemon wedges
1 stick butter -- (4 oz.)
2 teaspoons minced fresh oregano
1/2 teaspoon salt
1 tablespoon olive oil
12 littleneck clams -- scrubbed
Light grill. Fill large bowl halfway with cool water. Add ears of corn with husks intact, let soak for 20 minutes. In small saucepan, combine butter and garlic and melt over low heat. Stir in oregano, cayenne, and 1/2 teaspoon salt. Cover and set aside. Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat. Brush shell of lobster body and un-cracked side of claws and knuckles with olive oil. Place lobster pieces cracked side up on platter, brush with some reserved herb butter. Drain ears of corn and place on center of grill. Cover and grill for 5 minutes. Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. Brush ears of corn thoroughly with fresh water and rotate slightly to blacken evenly. Add the clams to the hottest spot on the grill. Cover and grill about 5 minutes, until clams open. Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter. Using tongs, check lobster for doneness by pulling up the tail meat and checking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!). Remove remaining clams from grill, discard any unopened. Brush the clams and lobster tails with more herb butter. Peel and discard husks and silks from corn; brush with herb butter. Garnish with lemon wedges and serve; pass remaining butter for dipping.

Beer Grilled Flank Steak
2 cans consommé
2/3 cup soy sauce
1/2 cup green onion -- chopped
6 tablespoon lime juice
4 tablespoon brown sugar
1 clove garlic -- crushed
2 large flank steaks
2 cups beer
Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Grill over medium heat coals until done to your liking. To serve, slice thinly across the grain. Source: Eaton's Great Canadian Recipe Challenge 1993

Grilled Beef Kabobs
1 pound stew meat -- cut into 1
1/2 cup teriyaki sauce
1/3 cup dry red wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
unseasoned instant meat
1/2 small pineapple -- (or canned)
1 large green pepper -- cut into 1
1 large onion -- cut into 1 inch
Place meat in bowl. Mix teriyaki sauce, wine, Worcestershire sauce, and garlic salt. Pour over meat. Cover and refrigerate overnight or let stand at room temperature for 2 hours, stirring occasionally. Drain meat, reserving marinade. Sprinkle meat with tenderizer according to package directions. Prepare pineapple, cut into wedges. On four skewers thread meat alternately with green pepper, pineapple, and onion. Grill over hot coals 8 minutes, baste with marinade. Turn, grill 7 minutes more. (Or grill 4-5 inches from heat for 8 minutes, turn, baste, then grill 7 minutes more). Brush once more.

Grilled Jalapeno Cheeseburgers
1 pound lean ground beef
2 teaspoons chopped jalapeno pepper
-- , (seeded)
1-1/2 teaspoons Mexican seasoning
1/4 cup shredded Monterey Jack
4 thin tomato slices
4 hamburger buns -- split
-- toasted
Preparation time: 30 min. 1. In medium bowl, combine ground beef, jalapeno pepper and Mexican seasoning, mixing lightly but thoroughly. Shape into four 1/2" thick patties. 2. Place patties on grid over medium ash-covered coals. 3. Grill uncovered 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp cheese. 4. Place one slice tomato on bottom half of each bun; top with burger. Close sandwiches.

Barbecued Ribs - Lawry's
1 tablespoon red pepper flakes
2 tablespoon Lawry s Seasoned Salt
1 teaspoon cracked black pepper
6 pounds pork spareribs
Your favorite barbecue sauce
In small bowl, combine red pepper flakes, Seasoned Salt and black pepper. Rub mixture over entire surface of ribs; cover ribs and marinate in refrigerator at least 2 hours. Grill ribs over low heat until fully cooked and tender, 1 to 1 1/4 hours; turn frequently. During last 30 minutes, baste with your favorite barbecue sauce.
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