Friday, October 2, 2009

Singapore Satay

Want to try somthing new ???? This recipe takes you to SINGAPORE! :)


1 large red onion, chopped
2 large garlic cloves, chopped
3 stalks lemon grass, chopped
1/2 cup soy sauce
1 tablespoon peanut oil
1 tablespoon ground turmeric
1 1/2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
salt and black pepper to taste
1 pound skinless, boneless chicken breast halves - pounded thin
12 wooden or bamboo skewers


In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.

About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.

Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.


Cook's Notes
For beef, slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice, and thread onto skewers as for chicken.
Make extra marinade, reduce in a saucepan over high heat for about 5 minutes, and strain to make a dipping sauce for the satay.

Friday, September 25, 2009

How to Grill Lobster

I grilled lobster for Jaclyn and Jason and I must say it's better grilled! It was
delish, easy and quick, you should defiantly try it. Lobster prices have come down, I bought my tails for $4.50 a piece, which isn't bad considering last year we were paying over $9 a tail.


TIP: I stick skewers underneath the belly to keep the tails from curling
  1. Rinse lobster and cut a slit in the top so when you brush the butter on it falls down onto the meat. I baste them in butter, garlic, and salt before sticking them on the grill.
  2. Place each lobster, shell side down, on a grill that has been pre-heated to medium temperature.
  3. Baste the exposed lobster meat with melted butter or oil and sprinkle with salt and pepper. For added flavor, use seasoned oils, or add garlic, herbs and spices or lemon or lime juice to the butter.
  4. Grill lobsters for about 10 minutes. Be sure to check the meat at the thickest part of the tail in order to determine that lobsters are completely cooked. When the meat is white and opaque, your grilled lobsters are ready to eat.
  5. Serve grilled lobster with melted drawn butter and a slice of lemon.

Friday, September 11, 2009

Grilled Steak Tacos

I found this recipe on our blog friend & Girls Grill follower Lynn's blog. Sounds DELISH, so yall dust off the ole grill this weekend and get to cooking. Be sure and share your fabulous recipes with us!


What you need..
1/2 cup cola
2 tablespoons extra-virgin olive oil
Juice of 2 limes, plus lime wedges for serving
2 teaspoons chili powder
1 pound skirt steak, cut into 4 portions
2 tomatoes, finely chopped (I substituted with 2 cans of rotel, drained)
1 small onion, chopped
1/4 cup finely chopped cilantro
2 jalapeño chiles, finely chopped
8 crisp taco shells (I used a mix of soft corn and flour tortillas, it's what we had on hand.)
2 cups shredded slaw mix (from a 1-pound bag)
1 avocado, cut into 8 lengthwise slices

What you will do...
In a resealable plastic bag, combine the cola, olive oil, 2 tablespoons lime juice, the chili powder and 1 1/2 teaspoons salt. Add the steak and let marinate at room temperature for about 30 minutes.In a large bowl, toss together the tomatoes, onion, cilantro, jalapeños and remaining lime juice; season with salt.Preheat a grill or grill pan to high. Grill the steak, turning once, about 15 minutes for medium-rare; let rest for 5 minutes. Thinly slice the steak against the grain and toss with the tomato salsa. Fill each taco shell with some slaw mix, an avocado slice and steak with salsa. Serve with the lime wedges.

Friday, September 4, 2009

Cool Grilling Accessories

HAPPY FRIDAY! FIRST, I want to start off and say that Allie will be getting on a plane today and flying to Florida to GRILL with me all weekend! Our plans, grilling filet mignon, shrimp, mussels, and vegetables! Don't worry, we will take plenty of pictures.

SECOND, I wanted to share some of the stuff on my grilling WISH LIST! Read below!!

I hope everyone enjoys their weekend! Please take pictures of you grilling this weekend and we will post it next week!


A set of two flexible skewers have a stay-cool handle that hangs outside the grill. When marinating, the skewers fit in a bowl or bag so all of your food is covered.

Meatball Grill Basket
Just when you thought you’ve seen it all when it comes to grill accessories… a new, crazy one comes out. If, for some reason, you want your meatballs to taste like grilled hamburger meat, then the Meatball Grill Basket is for you. The stainless steel basket has space for 12 meatballs and has open holes that allow for fat drain and smoke soaking. It’s very simple to use as well. It opens up for loading and unloading the food, while the long handle makes it easy to flip. So, whatever food you like that’s shaped like a golf ball, the Meatball Grill Basket now makes it easy to grill with.

Monogrammed Steak Brand

I HAVE THESE!! My great uncle made us some for our wedding in the letter, "P"

From beef to tuna steaks, personalized entrées make an impression ($40);

Cedar Grilling Papers
Wrap fillets of fish, shrimp, or veggies in these thin pieces of cedar wood ($10) to enhance your meal with a mild smoky flavor;

Bar-B-Que Grips Grill-N Mitt
When flames flare up, keep your hands safe inside these puppet-style grill mitts, which withstand heat up to 500ºF;

Friday, August 28, 2009

Chicken Under Bricks

RUB: 1t kosher salt, 1 t granulated garlic, 1/2 t granulated onion, 1/4 t freshly cracked black pepper. You will also need: 1 whole chicken excess fat removed, oil, 1 cup of your favorite BBQ Sauce
In a small bowl mix the rub ingredients. Place chicken, breast side down on a cutting board using shears cut along each side of backbone and remove it. Open chicken like a book, using a sharp knife make a 1/2 inch deep incision in each joint to flatten the chicken as much as possible.

Season the chicken all lover with the rub
place the chicken skin side down over indirect heat. Place a baking sheet on the top of the chicken and weight it down with bricks. Grill until golden brown on the edges, 30 to 35 mins. Using pot holders, carefully remove the hot bricks and baking sheet. Flip chicken over and place over direct medium heat and grill until skin is golden brown all over, 5 to 10 mins.
Transfer chicken to cutting board and let rest for at last 5 mins before serving.
Cut the chicken into serving pieces and serve warm with BBQ sauce for dipping.
Hope you love this recipe. It's one of my favorites!

Thursday, August 20, 2009

Grilled Chicken Quarters

Grilled chicken quarters are my staple weekend grilling item. They are cheap & and easy and so versatile to use all week long.

The marinade I use is: Worcestershire, Tabasco, red wine vinegar, a squirt or 2 of Dijon mustard to thicken it, fresh garlic, fresh cracked black pepper & smoked paprika. I make the marinade in a big ziplock bag and then add thawed chicken quarters to it. (if you like a sweeter flavor on your grilled chicken add honey or brown sugar to this marinade)

Squish all around the chicken and let marinade, the longer the better...overnight is best.

I grill them skin side down first and let the skin get real crispy. I personally don't eat the skin, so it's a great barrier for me to get my chicken nice and cooked through fast on the hottest part of the grill....And if the skin burns, who cares cause I throw it out anyway! If you are a chicken skin eater (no judgement here) just move the chicken to a cooler part of the grill.

That foil pack was fill of onions and garlic. Gosh, that is one of my favorite flavors. Yyyuuuummmm.
A lot of time I grill enough chicken to share with mom, and still have enough to bring in my lunch during the week. Leftover chicken also make great, BBQ chicken pizza, quesadillas, chicken salad etc for other dinners during the week.

The beautiful finished product. Be sure and send us a comment or email of the delicious stuff you grilled this weekend!

Friday, August 7, 2009

Burgers with buffalo sauce

I used 80/20 ground beef and formed 1/4lb patties; very simply seasoned with kosher salt, fresh cracked pepper & garlic powder and then drizzled with buffalo wing sauce
grilled on moderate heat on each side

Finished product, all juicy and delicious. The only thing that would make these better is some blue cheese crumbles to slather on the top of these hot juicy burger patties!

Get outside and grill this weekend and if you do PLEASE email us and tell us all about it, so we can feature your recipe on this blog!

Wednesday, August 5, 2009

My Favorites!

This is my favorite charcoal, it's 100% natural, it smokes and tastes great...AND IT'S CHEAP!

I found these at my local grocery store and they work wonders! I LOVE THEM! I break them in two, light them, and then throw them 10 minutes my charcoals are ready! Trust me, try these out!

It's that simple :) Here they are below..I space them out in a circle

Friday, July 31, 2009

Semi-homemade Grilling

Here are some really easy ideas for fast grilling with stuff you already have in your fridge

Italian or polish sausage, I slice mine down the middle, so both sides can get crispy. As a kid we had this a lot and usually had macaroni and cheese to go with it!

I marinated boneless skinless chicken breasts in italian dressing for a tangy, easy marinade!

These chicken breasts I basted with buffalo wing sauce for a spicy, easy "kick it up a notch" grilled chicken! Hopefully these will motivate you to get outside and grill this weekend!

Friday, July 24, 2009

The Perfect Onion Side Dish!

When your grilling out steaks, please try this! I'm telling you it's DELISH! All you need is 1 onion per person. Like so...:)

Peel the onion and cut of the root end...

Take a knife and hollow out the core...

USE BUTTER if you can..I used olive oil for calorie purposes :) Pour or place butter in center...

after the butter place a beef bouillon cube in the center and wrap tightly with foil. (Here is used powered bouillon) So either will work

AND THROW THEM ON THE GRILL! IT TAKES ABOUT 15-20 MINUTES. They are SO GOOD and you can serve them in a nice platter and people will think you have a special seasoning for them but little did they know it was a tiny b Bouillon cube! :)


Friday, July 17, 2009

Soy, Dijon & Garlic Drumsticks

Marinade: soy sauce, apple cider vinegar, lemon zest & juice, Dijon mustard, fresh garlic, cracked black pepper
Add about a tablespoon (or more if you like a certain flavor) of each into a big ziplock bag
Add thawed large drumsticks to bag of marinade and let soak for 30-60 mins, tossing to get both sides coated.

I use skin on, bone in chicken, because the skin keeps the tops moist & the bone keeps the bottom side moist.
I grill my chicken skin side down at first and let it get good and charred (BLACK) because it insures that it cooks through and I don't eat the skin anyway, so it's a great barrier to keep meat moist. {drumsticks obviously have skin on all sides, so this technique isn't necessarily for this cut of chicken}
I threw on some potatoes to go with the chicken
The finished product! Try this marinade, it's really yummy!

Tuesday, July 14, 2009

Top Ten Tips For Making the Juiciest Burgers:

Don’t overwork your meat when mixing the ingredients.

Allow your patties to come to room temperature before cooking.

The higher the fat content in your meat, the juicier the burger.

Be gentle when forming patties…don’t use too much pressure. Like a pancake, don’t press down on the patties while cooking. Test doneness by touch. The firmer the burger is, the more well done it is.

Make sure one part of the grill it hot enough to sear the meat, and another warm enough to cook it. The first thing you want to do is sear it, this locks in all the juices. THEN move the patty to another part of the grill that is a lower temperature for cooking.

Turn your patties only ONCE.

Try a teaspoon of butter or your favorite herb butter in the middle of every patty. This will ensure juiciness.

After you have cooked your burgers, allow them to rest without cutting for 5 minutes.

Don’t forget about ground chicken as an option for a super juicy burger. (Note: you will need to add a binder of breadcrumbs to keep the burgers together for cooking)

Monday, July 13, 2009

Grilling Guest

Hi, Monica here. I've been asked by Allie (co-author of Girls Grill) to share a grilling experience.

My new favorite easy grill side item is sweet corn on the cob. It's so cheap and easy and it goes with almost anything.

The first thing to do is shuck the corn. Once you get the husk and strings off, you need to soak the cobs in water for about 15 minutes. Next, you just wrap each cob in foil and place them on the grill. Grill for about 10 minutes and then roll to the other side for another 10 minutes. Open the foil and add butter, salt and pepper to taste. So simple. So tasty
I hope you will try this simple side dish. I don't cook and if I can do it, you can do it! Thank you for giving me the spotlight as an honorary classy girl griller. Monica H.