Let’s Do Some Grilling

GRILLED LEMON-FISH/ASPARAGUS

5 lemons, divided

4 tilapia fillets

1/2 c. sun dried tomato vinaigrette dressing

1 lb. fresh asparagus spears, trimmed

Squeeze juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 minutes to marinate. Refrigerate remaining dressing mixture for later use. Meanwhile heat grill to medium heat. Cut each of the remaining lemons into four slices. Remove fish from marinade; discard marinade. Place eight lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Grill five minutes; turn. Add remaining lemon slices and asparagus to grill. Cook five minutes or until fish flakes easily with fork and asparagus is tender, brushing occasionally with remaining dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus. (Cod or salmon may be substituted.)

Makes four servings.

BARBECUE SIRLOIN ROAST

1 Tbsp. chili powder

1 1/2 tsp. black pepper

1 tsp. garlic powder

3/4 c. barbecue sauce, divided

1 (3 lb.) sirloin tip roast

Heat grill for indirect heating by heating one side of the grill to medium heat and leaving burners on the other side of grill turned off. Mix chili powder, pepper and garlic powder; rub onto all sides of meat. Place on cool side of grill; cover with lid. Grill meat, without turning, one hour. When internal temperature of meat reaches 140°, brush meat with 1/4 cup barbecue sauce. Grill 10 minutes or until internal temp of meat reaches 150°. Transfer meat to carving board; tent with foil. Let stand 10 minutes or until internal temp reaches 160°. Cut meat across grain into thin slices. Add to remaining barbecue sauce in large bowl; toss to coat. Makes 12 servings. To save meat juices, use a carving board with an indentation or ‘trough’ to catch juices from roast as it is sliced. Mix juices with barbecue sauce before tossing with sliced meat.

CHICKEN KEBABS

1 lb. chicken breasts, cut into 1/2” cubes

1 clove garlic, peeled and crushed

3/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. black pepper

1/4 tsp. allspice

2 Tbsp. olive oil

3 Tbsp. lemon juice

Metal or wood skewers

Glass bowl with cover (or plastic wrap)

In bowl combine chicken, garlic, salt, cinnamon, pepper, allspice, oil and lemon juice; mix well. Cover and marinate for three – six hours or overnight in refrigerator. 30 minutes before grilling remove from refrigerator, allowing it to reach room temperature. Thread onto skewers (soak wood for 1/2 hour first). Grill over medium heat, basting and turning several times, until delicately browned.

STAMPEDE RIBS

4 lbs. baby back ribs, cut in serving pieces

3 garlic cloves, minced

1 Tbsp. sugar

1 Tbsp. paprika

2 tsp. salt

2 tsp. pepper

2 tsp. chili powder

2 tsp. cumin

Combine and rub ribs with mixture. Place in shallow roasting pan, cover and refrigerate two hours or overnight. Make barbecue sauce, setting aside 3/4 cup.  Brush ribs with sauce. Grill, covered, over medium heat for 12 minutes, turning and basting often Serve with remaining sauce.

BARBECUE SAUCE

1 small onion, chopped

2 Tbsp. butter

1 c. ketchup

1/4 c. brown sugar

3 Tbsp. lemon juice

2 Tbsp. cider vinegar

3 Tbsp. Worcestershire sauce

1 tsp. celery seed

1 1/2 tsp. ground mustard

1/8 tsp. cayenne pepper

(Recipe from Audrey Tholl, Motley)

DANCING CHICKENS

2 (3 – 3 1/2 lb.) whole chickens

Salt and pepper

2 (12 oz.) cans beer or soft drink

Any dry grill rub seasoning

Pop the top off the beverage cans. Dispose of half of each beverage contents. Make a few more holes in top of can with a can opener. Clean and rinse chickens. Sprinkle about two teaspoons of seasoning into cavity. Rub chicken all over on outside with two teaspoons of seasoning, putting some of the rub under the skin and in the can. Insert beverage can into the body cavity of chicken and spread out legs to form a sort of tripod. Tuck wing tips behind chicken’s back. Preheat grill on high. Place chickens over foil pan and grill indirectly for 1 1/4 – 1 1/2 hours. Cook chicken until skin is dark golden brown and very crisp and meat is cooked through (about 180° on meat thermometer). Carefully remove cans from chickens, carve and serve.

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