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Grilling Recipes

While most grill owners (56 percent) use their grill year round, Americans agree that the summer months and summer holidays are the most popular times to get grilling!

Get your propane tanks filled or buy a couple bags of charcoal today and get ready to taste summer!

Here are some recipes to get started:

Paniolo Tri-Tip Roast with Orange Barbecue Sauce

SERVES: 6
PREP TIME: 20 minutes
WAY TO GRILL: Direct and Indirect Medium Heat (350° to 450°F) 
GRILLING TIME: 23 to 30 minutes

Ingredients for Paste
2 Tbs extra-virgin olive oil
2 Tbs minced fresh ginger
2 Tbs light brown sugar
2 tsp coarse sea salt or alaea (Hawaiian sea salt)
1 tsp chili-garlic sauce, such as Sriracha
1 tri-tip roast, about 2 pounds and 1½ inches thick, fat and silver skin removed

Ingredients for Sauce
1 cup thawed frozen orange juice concentrate
2 Tbs packed light brown sugar
2 Tbs apple cider vinegar
2 Tbs tablespoons soy sauce

1. In a medium bowl combine the paste ingredients. Coat the roast evenly with the paste. Let the roast stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat.
2. In a medium saucepan over medium heat, combine the sauce ingredients. Cook, whisking frequently, until thickened and reduced to about ¾ cup, 10 to 15 minutes. Set aside. Reheat just before serving.
3. Brush the cooking grates clean. Grill the roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once. Move the tri-tip over indirect medium heat and cook to your desired doneness, 15 to 20 minutes for medium rare, turning every 5 minutes or so. Keep the lid closed as much as possible during grilling. Remove the roast from the grill, tent with foil, and let rest for 5 to 10 minutes. Cut the roast across the grain into thin slices. Serve warm with the sauce.

©2008 Weber-Stephen Products Co. Recipe from Weber's Way to GrillTM by Jamie Purviance. Used with permission

 

Fried Turkey "Southern-Style" In 'The Big Easy*

*A Vesta award-winning outdoor cooker - an oil-less infrared turkey fryer from Char Broil
From Char-Broil's Sizzle On The Grill

PREP TIME: 15-20 minutes
COOK TIME: 10 minutes per pound estimated time, until internal temperature measures 165F degrees in breast and thigh

Ingredients
Whole turkey - check owner's manual for maximum size
1/2 cup of vegetable or peanut oil
Herb seasoning or dry rub (NOTE: Lower sugar content is recommended to prevent burning)

Directions

  • Prepare turkey for cooking by removing the giblets, neck, etc.
  • Remove any plastic or metal ties used to hold legs or cavity in place.
  • Pat dry and apply dry rub on outside of turkey
  • Lightly spray or brush oil on outside of turkey
  • Place turkey, legs down in the cooking basket.
    NOTE: to help prevent sticking, oil the wire in the cooking basket before placing turkey in it.
  • Insert meat thermometer in the breast so that the tip does not touch bone and the dial is easily read when the basket is in the cooker
  • Light the burner according to instructions in manual - no pre-heating required
  • Plan to cook the turkey for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned" 20 minutes begin.
  • When the thermometer registers about 3 degrees below the target temperature of 165F degrees - turn off the cooker and remove the cooking basket with the turkey in it
  • Place the basket in a shallow pan and allow to rest for about 15 minutes while the turkey continues to cook from internal heat.
  • Remove the turkey from the cooking basket.
    Tip: You can use your hands to make sure the turkey doesn't get hung up while trying to remove...and invert the basket and allow the turkey to gently "fall" out.
  • After the turkey rests for about 20 - 30 minutes total it will be ready to carve.

 

Chicken "Rotisserie Style" In 'The Big Easy'*

*An HPBA award-winning outdoor cooker - oil-less infrared turkey fryer
From Char-Broil's Sizzle On The Grill

If you've ever enjoyed rotisserie chicken prepared over a grill - you'll really enjoy "rotisserie style" chicken prepared in The Big Easy. Rather than balance a whole chicken on a spit and have it rotate over a single source of heat - Place the whole chicken in the cooking basket and cook it with infrared energy from all sides at once in The Big Easy.

PREP TIME: 15-20 minutes
COOK TIME: 10 minutes per pound estimate  until internal temperature reaches 165F degrees

Ingredients
5-7 pound whole chicken (see product manual for size recommendations)
Canola oil
Seasoning dry rub
(Lower sugar content is recommended as sugar will burn)
Aromatic stuffing, onions, shallots, herbs, citrus (lemon, oranges), etc.

Directions

  • Prepare chicken for cooking by removing the giblets, neck, etc.
  • Remove any plastic or metal ties used to hold legs or cavity in place
  • Pat dry and apply dry rub on outside of chicken
  • Place aromatics in cavity of chicken
  • Lightly spray or brush canola oil on outside of chicken
  • Place chicken, legs down in the cooking basket.
    OR place on back at bottom of cooking basket
    NOTE: to help prevent sticking, oil the wire in the cooking basket before placing turkey in it.
  • Insert meat thermometer in the breast so that the tip does not touch bone and the dial is easily read when the basket is in the cooker
  • Light the burner according to instructions in manual - no pre-heating required
  • Plan to cook the chicken for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned"15 minutes begin.
  • When the thermometer registers about 3 degrees below the target temperature of 165F degrees - turn off the cooker and remove the cooking basket with the turkey in it.
  • Place the basket in a shallow pan and allow chicken to rest for about 15 minutes while it continues to cook from internal heat.
  • Remove the chicken from the cooking basket.
    Tip: You can use your hands to make sure the chicken doesn't get hung up while trying to remove...and invert the basket and allow the chicken to gently "fall" out.

After the chicken rests for about 15-20 minutes total it will be ready to carve. 

Tip: You can use various rubs to bring out different flavors and to compliment your taste.  Lemon-Pepper and Rosemary-Garlic are two common varieties found at most grocery stores.

 

Cb's Ez Prime Rib In 'The Big Easy*

*An HPBA award-winning outdoor cooker - oil-less infrared turkey fryer 
From Char-Broil's Sizzle On The Grill

Prime Rib, or standing rib roast, is an expensive cut of meat.  Most guests enjoy it medium-rare to medium - if someone must have medium-well or well done, I recommend you finish it on the grill after cooking the entire roast.  You can always add heat to something that isn't done enough, but can't take it away! - CB

PREP TIME: 15 minutes
COOK TIME: varies - plan for approximately 10 minutes per poundBigEasy
SERVINGS: 6-8oz per serving

Ingredients
5 lb rib roast roast
1 Tbsp garlic powder
1 Tbsp sea salt
1 Tbsp onion powder
2 tsp cayenne pepper
2 tsp each: dried rosemary, thyme

Preparation
Mix all dry ingredients together in large mixing bowl - using fork or whisk
Place rib roast in bowl and use hands to pat rub into all areas of meat (Note: rubber gloves can come in handy to prevent the spices from coating your hands!)
Place rib roast in basket - make sure the meat is centered and balanced. 

Directions

  • Place roast in basket - insert either a remote digital meat thermometer or traditional oven proof meat thermometer into the center of the meatiest part of roast
  • Place basket in The Big Easy cooking chamber and turn on unit.
  • Cook to a to an internal temp of 135F degrees for Rare & 145F degrees for medium-rare. Note: To check temp, lift from time-to-time and use an instant read thermometer inserted into the roast so that it avoids fat and bone to check for doneness and even roasting.
  • When internal temp is approximately 5-10 degrees below the target you desire, remove and place on plate or tray, cover with aluminum foil and a kitchen towel - allow to rest about 20 minutes while the internal temperature continues cooking the roast to the target temp.
  • The resting time is approximately 20 minutes before slicing.

 

    Martini-Marinated Filet Mignon with Sauteed Spinach and Pine Nuts


    Equipment:
    Chef’s knife
    Kitchen shears
    Large sealable plastic bag
    Tongs (Spring-loaded or long-handled)
    Spatula (Long-handled)
    Large sauté pan (or stainless steel wok)
    Meat thermometer (Instant-read digital)
    Platter
    Steak knives

    4 (6 to 8 ounce) beef tenderloin filets
    2 teaspoons coarse kosher or sea salt
    1 tablespoon coarse black pepper
    2 tablespoons finely chopped fresh parsley
    2 tablespoons finely snipped chives
    2 garlic cloves, minced
    1/3 cup vodka (made from grain)
    1 tablespoon dry vermouth
    2 juniper berries
    1/4 cup olive oil
    2 tablespoons olive oil, for the spinach
    3 tablespoons pine nuts
    2 bags (6-ounces each) baby spinach

    Directions:

    1. Rub the filets with salt and pepper. Place the filets in a large sealable plastic bag and add the parsley, chives, garlic, vodka, vermouth, juniper berries, and olive oil. Marinate in refrigerator for 20 to 30 minutes.
    2. In the meantime, get the sauté pan or stainless steel wok out for the spinach. Have the olive oil and pine nuts close by. (You'll sauté the spinach as soon as the meat is pulled from the grill, which gives it a couple of minutes to rest.)
    3. Using spring-loaded, long-handled barbecue tongs, remove the steaks from the marinade, discarding the marinade, and grill the steaks, covered, for 3 minutes on each side for medium-rare. Turn the steaks with the tongs or use a long-handled barbecue spatula, if you prefer. You may also use a hot searing station to sear the steaks quickly for a minute or less and then finish grilling over regular medium-high heat to finish cooking to desired doneness. Grill until an instant read-meat thermometer inserted into the thickest part of the steak, registers 125 to 130 degrees F. for medium-rare. Remember that when you take the meat off the grill and let it rest, it will cook for another 5 degrees of doneness. Place on a platter and let rest.
    4. Using your grill’s side burner, heat the olive oil over medium-high heat in a large sauté pan or stainless steel wok. Add the pine nuts and cook for 1 to 2 minutes to lightly brown. Add the spinach and toss with tongs to lightly coat all of the spinach and heat through, about 3 to 4 minutes.
    5. Serve each steak with steak knives and sautéed spinach on the side.

    Serves 4

    **The BBQ Queens are authors of twelve books on the subject of barbecue and grilling including their newest cookbook: BBQ Bash-The Be-All, End-All Party Guide, from Barefoot to Black Tie. Available from Pig Out Publications, 800-877-3119.


     
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