Steak Marinade

Be sure and check out this post for an awesome & easy steak marinade.

Look what I found!

While browsing through TJ Maxx Monday I came across these! Cast iron kabob sticks to resemble twigs! I had to have them because I'm always needing more sticks and you don't have to soak this kind :) I'm a big fan of kabobs, my step father was Lebanese and I grew up eating the real Lebanese kabobs with white rice.

Pros-Their reusable, easy to pick up, easy to clean, get a better seasoning each time you use them, and their very cute!

Cons-They are a little thick for shrimp...The shrimp did turn out good but if you have tiny shrimp don't even think about it.

The REAL Shish Kabob Recipe

• 2 lbs beef sirloin or tenderloin, cut into 1 inch cubes
• 1/2 cup olive oil
• 1 tablespoon white vinegar
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika and 1 clove garlic, minced

Preparation:

24 hours prior to grilling, prepare marinade by combining olive oil, vinegar, corinader, garlic, cumin, and paprika. Pour marinade into freezer bag and add beef cubes. Allow to marinate in the refrigerator until ready to grill.

Remove from refrigerator and thread meat onto skewers that have been sprayed with cooking oil.

Spray grill with cooking oil to prevent sticking. Grill for 5-7 minutes on each side or until desired doneness.

Serve over a bed of white rice, salad, and pita bread!

Vegetable Grilling Guide

Place vegetables directly on the cooking grate. Grill for the time given in the chart, turning once halfway through grilling time. Times are for crisp-tender vegetables.

Artichokes, whole
Steam 20 to 25 minutes; cut in half and grill 8 to 10 minutes (Direct Medium)

Asparagus
6 to 8 minutes (Direct Medium)

Beets
1 to 1-1/2 hours (Indirect Medium)

Bell peppers, whole
10 to 12 minutes (Direct Medium)
Bell peppers, halved or quartered
6 to 8 minutes (Direct Medium)

Cabbage, whole
2 to 2-1/2 hours (Indirect Medium)

Chiles
7 to 9 minutes (Direct Medium)

Corn, shucked
10 to 12 minutes (Direct Medium)
Corn, in husk
25 to 30 minutes (Direct Medium)

Eggplant, 1/2 inch slices
8 to 10 minutes (Direct Medium)
Eggplant, halved
12 to 15 minutes (Direct Medium)

Fennel, 1/4 inch slices
10 to 12 minutes (Direct Medium)

Garlic, whole
45 minutes to 1 hour (Indirect Medium)

Green beans
8 to 10 minutes (Direct Medium)

Green onion, whole
3 to 4 minutes (Direct Medium)

Leeks
14 to 16 minutes (Direct Medium)

Mushrooms, shiitake or button
8 to 10 minutes (Direct Medium)
Mushrooms, portabello
12 to 15 minutes (Direct Medium)

Onion, whole (leave paper leaves on--do not peel)
45 to 50 minutes (Indirect Medium)
Onion, halved
35 to 40 minutes (Indirect Medium)
Onion, 1/2 inch slices
8 to 12 minutes (Direct Medium)

New potato, halved
20 to 25 minutes (Direct Medium)
Potato, whole
45 minutes to 1 hour (Indirect Medium)
Potato, 1/2 inch slices
14 to 16 minutes (Direct Medium)

Pumpkin

3 pounds
1-1/2 to 2 hours (Indirect Medium)

Squash, Acorn
1 pound
40 to 45 minutes (Indirect Medium)

Squash, Buttercup
2 pounds
50 to 55 minutes (Indirect Medium)
Squash, Butternut
2 pounds

50 to 55 minutes (Indirect Medium)
Squash, Pattypan
10 to 12 minutes (Direct Medium)
Squash, Spaghetti
3 pounds
1-1/4 to 1-1/2 hours (Indirect Medium)

Squash, Yellow, 1/2 inch slices
6 to 8 minutes (Direct Medium)
Squash, Yellow, halved
6 to 10 minutes (Direct Medium)

Sweet potato, whole
50 minutes to 1 hour (Indirect Medium)
Sweet potato, 1/4 inch slices
8 to 10 minutes (Direct Medium)

Tomatillos
6 to 8 minutes (Direct Medium)

Tomatoes--plum, whole
8 to 10 minutes (Direct Medium)
Tomatoes--plum, halved
6 to 8 minutes (Direct Medium)
Tomatoes--garden, 1/2 inch slices
2 to 4 minutes (Direct Medium)
Tomatoes--garden, halved
6 to 8 minutes (Direct Medium)
Tomatoes--cherry, whole
2 to 4 minutes (Direct Medium)

Zucchini, 1/2 inch
6 to 8 minutes (Direct Medium)
Zucchini, halved
6 to 10 minutes (Direct Medium)

Bobby Flay's 10 Great Grill Tips

LOOK ALLIE! HE HAS YOUR GRILL!

1. I've been watching Bobby on his Food Network grilling show. The weather is warming and I'm ready to GRILL! Florida has had such a hard winter and the Green Egg has been neglected. Here are some grilling tips from BOBBY! I do disagree on 2 of them, but he's a pro!

TIPS

1. 
   
2. Before grilling, less is more. Brushing food with olive oil and sprinkling with a little salt and pepper is generally all you need. Overdoing elaborate marinades and rubs can dominate the taste of food.
3. 
   
4. After grilling, pull out all of the stops. Condiments make the dishes distinctive. Be bold with your fruit and vegetable-based ketchups, relishes, and salsas.
5. 
   
6. Do what works, the grill is not sacred. Finishing precooked foods with a quick sear, and searing just prior to eating are great strategies to get food cooked perfectly and on the table for your guests.
7. 
   
8. Use squeeze bottles. Pour vinaigrettes into squeeze bottles and store them in the fridge.
9. 
   
10. Organize! Prioritize! Plan a menu, make lists, do the shopping. Know what you can make ahead of time. Plan what you're going to make first, second, third and stick to your plan. Get everything out in front of you -- food, spices, and tools should be in easy reach.
11. 
    

6. Gas and charcoal are both heat sources. I prefer gas for its ease and speed.
6. 
   
7. Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.
8. 
   
9. Keep the lid closed for cooking longer than four minutes and during preheating.
10. 
    
11. Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.
12. 
    
13. Keep it simple. Make sure you have a nice array of foods, but don't turn the cooking into a burden. Grilling is a relaxed way of entertaining. Enjoy it!

Using your Charcoal Grill as a smoker

Charcoal Grill: Use the Indirect method by arranging charcoal briquets on each side of the charcoal grate. Place a heavy aluminum foil pan between the piles of briquets; add 2 cups water and any flavorings. Allow 30 minutes for coals to heat up (they should have a light coating of grey ash). Place soaked wood chunks or chips/twigs directly on prepared coals and allow to smoke fully before beginning cooking. Place food on top cooking grate over the water pan. Cover grill. Add 5 to 7 briquets to each side every hour; replenish water and seasonings as needed.

Compound Butter

A compound butter is a favored butter that can work well as a rich finishing sauce to melt on red meat.
Begin by softening butter and combining it with herbs, spices, lemon juice, lemon zest and desired spice. Use the back of a fork to mash the ingredients and distribute them evenly. At this point the butter is ready to use. Or you can wrap it in plastic wrap and shape into a cylinder, refrigerate it and slice off as much as you need.

Grilled Quail

I think the trick to great quail is marinating it for over 4 hours. I used half Italian dressing and half BBQ with a little Worcestershire sauce.

This is messy but right before grilling wrap each quail in a slice of bacon and secure with a toothpick...make sure to soak your toothpicks in water for a couple of minutes.

Grill on medium heat for 10 minutes on each side. I think my grill was at 340 F. I'm lucky the green egg has a temp gauge on the side so it helps me out.

Halfway through grilling I added some extra sauce so it would create a glaze. These little guys were GREAT :) and it was so easy!

I served my quail with a baked potato and fresh green-beans.

Fruit Grilling Guide

The following grilling times are meant to be guidelines rather than hard and fast rules. Such factors as altitude, outside temperature, and the fruit's ripeness affect cooking times. Grill each fruit turning once halfway through grilling time.

35 to 40 minutes (Indirect Medium)
Apples, cut into 1/2-inch thick rounds

4 to 6 minutes (Direct Medium)
Apricots, cut in half, pit removed

6 to 8 minutes (Direct Medium)
Bananas, cut in half lengthwise

6 to 8 minutes (Direct Medium)
Cantaloupes, cut into wedges

6 to 8 minutes (Direct Medium)
Nectarines, cut in half lengthwise, pit removed

8 to 10 minutes (Direct Medium)
Peaches, cut in half lengthwise, pit removed

8 to 10 minutes (Direct Medium)
Pears, cut in half lengthwise

8 to 10 minutes (Direct Medium)
Pineapple, peeled and cored, cut into 1/2-inch thick rings or cut lengthwise into 1-inch thick wedges

5 to 10 minutes (Direct Medium)
Strawberries

4 to 5 minutes (Direct Medium)
Note: Grilling times will depend on the fruit's ripeness

When is it done?

Rare: Chef Standards 120 to 125 degrees Fahrenheit USDA recommendations NOT RECOMMENDED

Medium Rare: Chef Standards 125 to 135 degrees Fahrenheit USDA recommendations 145

Medium: Chef Standards 135 to 145 degrees Fahrenheit USDA recommendations 160

Medium Well: Chef Standards 145 to 155 degrees Fahrenheit USDA recommendations N/A

Well Done: Chef Standards 155+ degrees Fahrenheit USDA recommendations 170

Cider-Simmered Brats with Apples and Onions

Serves: 5Prep time: 15 minutes

Way to grill: direct high heat (450° to 550°F) and direct medium heat (350° to 450°F)Grilling time: about 45 minutes

Special equipment: 2 large disposable foil pans

Mustard:

2 tablespoons apple butter

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard
2 bottles (12 ounces each) hard apple cider

2 medium yellow onions, halved and cut into 1/4-inch slices

5 fresh bratwurst, pierced several times

1 tablespoon brown sugar

5 submarine sandwich buns, halved lengthwise

2 Granny Smith apples, cored and thinly sliced

Before cooking, prick several small holes in each bratwurst to prevent them from bursting open.

1. In a small bowl mix the mustard ingredients. Cover and let stand at room temperature until ready to serve.

2. Prepare the grill for direct and indirect cooking over high heat. Brush the cooking grates clean. Put the hard cider, onions, and bratwurst in a large disposable foil pan. Place the pan over direct high heat and bring the liquid to a simmer. Keep the grill lid closed as much as possible. Continue simmering until the brats are evenly colored and have lost their raw look, about 20 minutes, turning them occasionally. If the liquid starts to boil, move the pan over indirect heat to prevent the bratwurst from splitting open.

3. Lower the temperature of the grill to medium heat. Transfer the brats to another large disposable aluminum pan. Strain the onions in a colander over the pan with the brats (the liquid will keep the brats warm while you cook the onions). Return the onions to the original pan and stir in the brown sugar. Cook the onions over direct medium heat, with the lid closed as much as possible, until they are golden brown, about 15 minutes, stirring occasionally. Move the onions over indirect heat to keep them warm.

4. Remove the brats from the liquid and grill them over direct medium heat until browned, 6 to 8 minutes, turning once or twice. During the last minute, place the buns on the grill to toast.

5. Place the brats in the buns. Spread each with the mustard, and top with the glazed onions and a few apple slices. Serve hot.

Rave Worthy Rubs

Ultimate BBQ
Mix together:
1 1/2 TBS kosher salt
2 TBS light brown sugar
3/4 Cumin
1 1/2 TSP chili powder
1 1/2 TSP black pepper
1/2 TSP cayenne pepper
2 TSP paprika
1 1/2 TSP granulated onion powder
1 1/2 TSP granulated garlic



Citrus and Herb
Combine:
4 TBS kosher salt
4 TSP black pepper
2 TBS fresh lemon zest
2 TSP dried marjoram
4 TSP dried thyme
1/2 TSP ground coriander



Spicy Chipotle
Combine:
4 TBS Kosher Salt
2 TSP smoked paprika
4 TSP ground chipotle chile pepper
1 TSP ground oregano
1 TSP granulated garlic
1 TSP ground coriander
2 TBS sugar

Add a burst of flavor to grilled chicken, steak and seafood with these easy-to-make spice rubs!

Winter Grilling

This winter has been un-seasonably cold, which usually wouldn't deter me from grilling, but it's also been SUPER rainy. So here is my problem, If I were to put my grill out in the grass like I normally do the legs & wheels would sink into thick nasty mud. So, the poor black weber just sits on my patio (which is enclosed, so I can't grill on it). I wish I had a big cement slab out there, but no such luck.

I DID grill turkey burgers the other day, inside on my grill pan and they were great. (recipe to follow soon).

Any tips for winter grilling?

Spice Rub Pork Chops

2 teaspoons chile powder
2 teaspoons fresh ground black pepper
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon granulated garlic
Makes 1/4 cup

I light the thin porkchops cause they cook faster & are usually a lot leaner, cover both sides with the rub

Grill!

Eat & enjoy! This would be great on chicken too.

Singapore Satay

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

INGREDIENTS

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

DIRECTIONS

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.

FOOTNOTES

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.

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.

HOW TO GRILL LOBSTER

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.
ITS THAT EASY :)

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!

STEAK TACO'S

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

Salt

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.

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!

COOL GRILLING ACCESSORIES

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); williams-sonoma.com.

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; fireandflavor.com.

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; kitchengrips.com.

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!

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!

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!