Sweet and Sour Grilled Chicken Kebabs From The Backyard Of GrillingGuide.net

Try this twist to a Chinese classic. Grilled Sweet and sour chicken on wooden skewers basted with a low fat glaze featuring sriracha for a touch of sweetness with just the right amount of spice. What To Grill 1 lb boneless, skinless chicken breast 2 medium zucchini or summer squash cut into large chunks 2 cups large pineapple chunks 2 red onions, cut into large chunks 2 red bell peppers, cut into chunks 3 Tbsp ketchup 1 Tbsp maple syrup 1/2 Tbsp soy sauce 1 Tbsp rice wine or cider vinegar 1 tsp sriracha hot sauce chopped cilantro (optional) salt and pepper to taste How To Grill It Prepare the grill for indirect heat Charcoal: Light charcoal. When they are ash-white, push them to the edges of the grill. Place an aluminum pan in the center of grill (under the cooking grate) with a little water in it. Gas: Light the outside burners of the grill to medium heat. Prepare the skewers: Soak 8 wooden skewers in cold water for 20 minutes Thread the chunks of chicken, squash, pineapple, onion and peppers onto the skewer. Season with salt and pepper Prepare the skewers: In a bowl, mix together the kethcup, maple syrup, soy sauce, vinegar and sriracha. Set aside the half the glaze in a separate container for later.Use the rest to brush the skewers. NOTE: Discard any glaze that has come in contact with raw meat. Clean brush thoroughly after brushing raw skewers Grill the chicken Grill the skewers over indirect heat until the chicken is cooked through. About 4 minutes each side. Using a clean brush, coat the skewers with the extra sauce. Makes 4 servings

Recommended Products Mentioned in this Post
Huy Fong – Sriracha Hot Chili Sauce 17 Oz.

Popularity: 1%

DAD’S GRILLED TURKEY with Lemon-Garlic Marinade. From The Kitchen Of GrillingGuide.net

When I was growing up, before deep fried turkey became popular, my dad would always cook the thanksgiving turkey on the grill. He had a little Weber kettle grill that was perfect for this as it was pretty easy to regulate the heat. Needless to say, Turkey was always a treat at our house. Grilled turkey is juicy and delicious with a slightly smoky grilled flavor. Dad would just use pats of butter and garlic stuck under the skin for seasoning. I amped it up a little using a marinade injector Preparing in advance is important for grilled turkey. A turkey on the grill will take approx 30 min to prep, 8 hours to marinate and 3 hours to cook. It is best to prep and marinate the turkey the night before and set in the fridge overnight. What To Grill Lemon Garlic Marinade 1 cup chicken broth 2 tbsp lemon juice 1/4 cup oil, olive or canola 1/4 tsp garlic powder (or 2 garlic cloves finely chopped) 1/4 cup finely chopped fresh basil 1/4 cup finely chopped fresh cilantro 1/2 tsp salt Turkey 12-14 lb whole turkey, thawed 1 marinade injector Tony Chacheres Original Creole Seasoning or similar How To Grill It Be sure to chop or grind spices as fine as possible. Place all marinade ingredients in blender. Cover and puree. Be sure it is smooth, this is important as large pieces will clog the injector. Set aside for at least 30 minutes. This is a good time to prepare the turkey. Prep the thawed turkey, remove plastic leg holder, giblets and neck. Rinse the cavity and pat dry. Inject the marinade into turkey Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching Set up grill for Indirect Heat. For charcoal, place a drip pan directly under the grilling area and arrange coals around the pan. For gas, use the outside burners. Place the turkey directly on the grate, breast side up, over the drip pan or unheated part of gas grill. Close cover and grill over medium heat (4 seconds using the hand method). Cook about 3-4 hours until meat thermometer reads 170F. Remove from heat and let cool 15 minutes before carving. Serves 12-16

Popularity: 2%

Ingredients
Salsa: (I double the salsa ingredients even though it serves four because I eat a lot of it)
2/3 cup diced peeled ripe mango (1 medium)
2/3 cup diced fresh pineapple
2 tablespoons minced red onion
1 tablespoon minced seeded jalapeo pepper
1 1/2 teaspoons chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Chicken:
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup pineapple juice
3 tablespoons chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 teaspoon fresh lime juice
Dash of crushed red pepper
Cooking spray

Preparation
1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

I serve it with a side of brown rice and grilled green and red bell peppers.

Popularity: 1%

Grilled Pork Tenderloin with apricot glaze

WHAT TO GRILL

2 pork tenderloins (about 2 pounds total), trimmed

Spice Rub:

• 1 tablespoon chili power
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Glaze:

• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 1 tablespoon chopped cilantro
• Juice of 1 lime

HOW TO GRILL IT
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

Serves 8.

HOW TO SERVE IT
This grilled pork tenderloin is quick to make. Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until your are ready to use.

Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit.

Nutrition Facts

• Calories 175 calories
• Protein 24 grams
• Fat 3 grams
• Sodium 330 milligrams
• Cholesterol 78 milligrams
• Saturated Fat 1 grams
• Carbohydrates 16 grams
• Fiber 0 grams

Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer. Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

Recipe courtesy of: TheOtherWhiteMeat.com

Popularity: 4%

Grilled shrimp recipes are scrumptious, yet easy to prepare. Shrimp is one of the tastiest and simplest foods, ideal for grilling. You can find some simple recipes online that makes your shrimp yummy.

Spicy grilled shrimp recipe can be prepared with some usual ingredients like garlic, paprika, cayenne pepper and lemon juice.

Ingredients:

2 pounds of large shrimp

2 tablespoon olive oil

2 teaspoon lemon juice

one teaspoon paprika

one clove garlic

one tablespoon coarse salt.

Preparation

Preheat grill first. In a bowl, crush the garlic clove with salt and add cayenne pepper and paprika. Mix lemon juice and olive oil so that all the ingredients mix well. In a large bowl, take shrimp and coat it with the garlic paste evenly. Grease the grill grate and cook shrimp for two minutes on either side. Serve it hot.

Marinated grilled shrimp recipe is too simple to try and it would find a permanent place in your family menu.

Ingredients

2 pounds fresh shrimp (peeled)

cup tomato sauce

1/3 cup olive oil

2 tablespoons fresh basil

2 tablespoons red wine vinegar

three cloves garlic

cayenne pepper and salt

Preparation

Mix tomato sauce, olive oil, red wine vinegar and garlic in a large bowl. Season it with cayenne pepper, basil and salt. Add shrimp and stir it until it is evenly coated. Refrigerate it for one hour. Stir it once or twice in the middle. Remove it from fridge and thread onto skewers. Cook shrimp on the preheated grill for 2 or 3 minutes.

You can try a tasty and easy grilled shrimp recipe made with garlic. In a bowl, crush garlic and add salt, lemon juice and olive oil. Remove the shells of the shrimp and put it in the bowl. Stir it well to coat evenly. Cover it and refrigerate for two hours. After two hours, grill it 5 to 6 inches from coals for at least 15 minutes. Turn it frequently so that all the sides get cooked well. You can try this recipe in broiler too, if the weather condition does not permit to use barbeque.

Margarita grilled shrimp recipe is perfect for family gatherings and birthday parties. You can marinate shrimp three hours before grilling.

Ingredients

One pound shrimp

2 tablespoons fresh lime juice and olive oil

2 teaspoon tequila

2 cloves garlic

3 tablespoons fresh chopped cilantro

teaspoon ground red pepper and salt.

Preparation

Soak four bamboo skewers in water for twenty minutes. Mix all the ingredients except shrimp in a large bowl. Add shrimp to the mixture and toss it to combine. Refrigerate for at least 30 minutes. Thread the shrimp on the bamboo skewers and cook it on a preheated grill.

All the grilled shrimp recipes can taste good, if you buy shrimp on the same day you plan to prepare. You can brush the shrimp with oil, if it is not marinated. It is important to cook it until it becomes pink outside and the flesh turns opaque.

Popularity: 6%

Grilled Shrimp

There is, in fact, nothing easier to grill than shrimp. Theyre less risky than even hot dogs. Because theyre so lean, they almost never catch fire, and they turn pink when theyre done, which is almost always in 5 minutes or so. (For that matter, even if you overcook shrimp, theyll still taste great.) The size of the shrimp doesnt matter much, though bigger shrimp look better and take less effort. (Theyre also more expensive.) Leave the peels on if youd like, or be nice to your guests and take them off before grilling. Dont bother to devein the shrimp, though thats a waste of time and effort.

Serves: 4

Ingredients

2 lb shrimp, peeled or unpeeled

Cilantro Salsa:

1 C chopped fresh cilantro leaves

2 cloves garlic, peeled and lightly smashed

1 tbsp peeled and roughly chopped ginger

1 habanero or jalapeno pepper, stemmed, seeded, and roughly chopped, or dried red pepper flakes to taste

1/4 C extra virgin olive oil, (or corn or canola oil)

fresh lime juice, salt, and pepper to taste

Directions

1. Grilling Instructions: Make the Cilantro Salsa. Start a charcoal or gas fire (dont make it too hot), and position the grill rack at least 4 inches from the heat source.

2. Grill the shrimp, turning once, until the shells are too hot to touch or the flesh turns bright pink and browns a bit. Serve immediately with the salsa.

3. Salsa Instructions: Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree until smooth, adding more oil if necessary and stopping the machine to scrape down the sides as needed.

4. Remove to a bowl, add some salt and pepper, and thin with 1 or 2 tablespoons of lime juice. Taste, adjust the seasoning, and serve; or cover and refrigerate for up to a day. (Bring back to room temperature before serving.)

Nutritional Info:

CALORIES 373.8 CAL

FAT 18 G

SATURATED FAT 2.7 G

CHOLESTEROL 344.7 MG

SODIUM 376.9 MG

CARBOHYDRATES 3.8 G

TOTAL SUGARS 0.3 G

DIETARY FIBER 0.3 G

PROTEIN 46.4 G

Healthy Recipe of the Day – Grilled Shrimp With Cilantro | Dave’s …

Popularity: 4%

Source: www.sizzleonthegrill.com

I am always pleased to hear from da goyles (as I like to call them) and learn what theyve been cooking, because they cook fresh ingredients over traditional wood and charcoal fires and that makes for some tasty meals. Another reason and one that always inspires a smile is reading updates about their family, seems to me they enjoy sharing their food with friends and family, and thats the best way to dine. Someday I hope to be invited to one of their cookouts! This summer has been full of family celebrations for the G.O.G. with at least one wedding that I know of and also a celebration of health and triumph over illness! This week Im posting their recipe for Seared Smoked Tuna Loin certainly one of my favorite meals to prepare their tasty preparation sounds DEE-LISH-US!

Happy Grilling!

__________________

Hey, CB!

Our summer has been great and were enjoying family time as often as possible. This week we took our taste buds to the beach and LOVED grilling fresh seafood at the waters edge in the open, salt air! Whenever possible we find the best ingredients we can and do as little as possible to compliment the natural flavors and characteristics.

Here is one our favorites a wood fire grilled smoked tuna loin. YUM!

Stay cool, man!

Alison and Katie

Girls on a Grill

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Seared Smoked Tuna Loin

Our seared smoked tuna loin is a terrific light summer meat for an intimate dinner. We start with the freshest and best tuna tenderloin we can buy, then we do our best to leave it alone. There are many different types of tuna you can cook depending upon whats fresh, we try to use Sashimi grade because its got the best flavor and texture. We brush on a simple marinade, sear it with directly over hot coals that also lend some some smoke flavor and WOW!

You can monitor how the tuna is cooking by watching the sides, as the fish cooks you’ll see the color change – especially where the flesh is resting on the hot grates and is searing.

Start a one-level fire, medium-hot, using hardwood or lump charcoal. If you are cooking at the beach be cautious about cooking food over driftwood as it may not impart clean smoke to the food! We always clean and oil the grates before putting them down on the prepared fire then put them on and let them heat up.

CB Tip: I find the best wood smoke for fish is milder, like fruit woods. BUT I do like to add just a touch of mesquite or Kiawe wood from Hawaii.

Place the tuna loin over the white hot coals and this is very important! Where it hits, it sits! That means dont move it until you get good grill marks. You can actually watch the tuna cooking by paying attentions to the sides of the meat just next to the grill the meat will turn opaque as it cooks. You only want to cook about 1/4 inch in, for rare, 1/2 inch in for medium. Use tongs to turn the loin and cook on all sides for roughly the same amount of time as it took you to cook the first side, until you have cooked all three or four sides, depending upon how the tuna loin was cut. Remove to a platter and let it rest for a couple of minutes. You can cover loosely with foil but be careful about holding in too much heat and over cooking!

Seared tuna has a crisp texture on the surface with a raw center!

Slice the tuna loin with a very sharp knife into bite pieces that are about 1/4 inch thick. These will provide a full taste and texture experience. The tastiest tuna is seared on the outside, tender and moist in the middle. The entire mouth feel for each bite is a sensation of flavors and texture that is wonderful!

Girls On a Grill Grilled Smoke Tuna Loin

CBs Tip for selecting fresh seafood: Fresh fish should smell clean and have only a slight aroma of salty air some folks say it kinda reminds them of freshly cut cucumbers! If it smells like fish then its too ripe and not for eating. Get to know a good fish monger or meat dept manager and have them show you the difference between grades of fish.

Our seared smoked tuna loin is a terrific ligh-summer entre for an intimate dinner. We start with the freshest and best tuna “tenderloin” we can buy, then we do our best to leave it alone. We add a simple marinade, some heat, some smoke, and WOW!

Prep time: 6 hours including marinade time
Cook time: about 15 minutes total, but that will vary according to the heat of the fire and the thickness of the tuna
Serves: 6 oz serving size per person

Ingredients:
1 fresh sashimi grade tuna loin – allowing 6 – 8 oz per person serving size.

Marinade:
1 2-lb tuna “tenderloin”
1/4 cup soy sauce
2 Tbs honey
juice and zest of one lime
1 tsp sesame oil
1 tsp Crystal Hot Sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
2 Tbs fresh cilantro, stems and leaves, chopped
2 limes, quartered, for spritzing and serving

Mix all ingredients in a bowl, and pour into a Ziploc bag.
Place tuna loin in bag Let it rest in the fridge for 2 hours, up to 6 hours.

Directions for Tuna
Start a one-level fire, medium-hot. Clean and oil the grates before putting them down – then put them on and let them heat up.
Put the tuna steaks over the coals, and where they hit, they sit, until you get good grill marks. You can actually watch the tuna cooking by watching the sides: the meat will turn opaque and brown-beige as it cooks. You only want to cook about 1/4 inch in, for rare, 1/2 inch in for medium. Flip the steaks and cook them for roughly the same amount of time as it took you to cook the first side, until you have cooked the steaks on all four sides. Remove to a platter and let it rest for a couple of minutes.
Slice each steak thinly, and serve.

Serving Suggesion: Before placing tuna in the marinade, reserve enough to use as dipping sauce with cooked fish. Never use marinade that has been exposed to raw meat as a dipping sauce or brush on cooked meat!

Popularity: 3%