tag:blogger.com,1999:blog-81435033341518602792023-11-16T08:01:32.743-08:00Yeah, You Can Grill ThatIf you can cook it, you can grill it.Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-8143503334151860279.post-10066192304864533642013-06-16T10:09:00.000-07:002013-06-16T10:09:12.287-07:00Greek Grilled Shrimp and Orzo SaladLooking for a great summer grilling recipe? Look no further. This recipe for Greek grilled shrimp and orzo salad is cool, fresh, crispy, healthy and delicious. It has a rainbow of colors, and it’s packed with flavor. It combines the ingredients of a traditional Greek salad – tomatoes, red onion, green bell pepper, kalamata olives and olive oil – with orzo, a staple of Greek cuisine, and Greek-marinated shrimp.<br /><br />Of course, you can enjoy this dish any season, but it’s perfect on a hot day. Great as an entrée, or drop the shrimp and make it as a side dish for your next potluck or cookout. Enjoy!<br />
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<br />Serves: 6<br />Prep time : 45 minutes<br />Cooking time: 6 minutes<br /><br /><b>Ingredients:</b><br /><br />1 ½ pound shrimp, peeled and deveined<br />½ cup fresh oregano, finely chopped, divided<br />2 garlic cloves, minced<br />2 tablespoons lemon juice<br />Salt<br />Pepper<br />1/3 cup olive oil, plus 2 tablespoons<br />3 whole lemons, cut into halves<br />1 green bell pepper, chopped<br />½ red onion, chopped<br />1 pint cherry tomatoes, cut in half<br />1 cucumber, cut into quarter lengthwise and then chopped<br />¾ cup kalamata olives<br />4 ounces feta cheese<br />4 cups orzo cooked al dente (2 cups pre-cooked)<br /><br /><b>Directions:</b><br /><br />1. Whisk together minced garlic, ¼ cup oregano, lemon juice and 1/3 cup olive oil. Pour over shrimp and marinate 30 minutes.<br />2. Mix together orzo and two tablespoons olive oil. Stir in green bell pepper, onion, cherry tomatoes, cucumber, olives, cheese and remaining ¼ oregano. Refrigerate until ready to add shrimp.<br />
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3. When grill is hot, grill shrimp over direct heat for about three minutes on each side.<br />
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4. Meanwhile, grill lemons, flesh side down for about three minutes.<br />
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5. Remove shrimp from grill, and let sit for about 10 minutes to cool. Stir into orzo salad.<br />
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6. Serve with grilled lemon as a garnish. <br />
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If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! <br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com1tag:blogger.com,1999:blog-8143503334151860279.post-48951627468092302322013-05-01T18:04:00.005-07:002013-05-01T18:04:57.306-07:00Moroccan Dry-Rubbed Salmon<i>Serves four. Prep time 5 minutes. Cooking time 8 minutes.</i><br />
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<b>Ingredients:</b><br /><br />
4 salmon filets<br />Salt and pepper to taste<br /><br />
Dry rub:<br /><br />
1 tsp paprika<br />½ tsp ground ginger<br />½ tsp cinnamon<br />½ tsp cumin<br />¼ tsp mustard powder<br />¼ tsp nutmeg<br />Pinch of crushed red pepper flakes (adjust to taste)<br /><br />
<b>Directions:</b><br /><br />
1. Mix all dry rub ingredients together<br />2. Pat salmon dry. Sprinkle with salt and pepper.<br />3. Gently rub salmon with dry rub ingredients.<br />
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4. Grill salmon over direct heat, skin-side down and covered, for eight minutes. Do not turn. Salmon is ready when it flakes easily. Remove and enjoy!<br /><br />
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This dry rub is also great with chicken!<br /><br />
If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! <br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-87584105265092481142013-05-01T18:01:00.003-07:002013-05-01T18:01:44.297-07:00Grilled sugar snap peas<i>Serves four. Prep time 2-3 minutes. Cooking time 6-8 minutes.</i><br /><br />
These are delicious and super easy if you have a grilling pan. You can
do them plain, or toss in some other veggies, like onions, peppers, or
mushrooms. <br />
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<i>Shown here with diced red onion</i></div>
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<b>Ingredients:</b><br /><br />
4 cups sugar snap peas<br />1 tbsp olive oil<br />Salt and pepper to taste<br />Optional: Diced onions, chopped green peppers, sliced mushrooms, etc.<br /><br />
<b>Directions:</b><br /><br />
1. Place peas in large, resealable plastic bag.<br />2. Add olive oil and toss to coat. Sprinkle with salt and pepper, toss again.<br />3. Place grill pan on hot grill. Let it get hot for a couple minutes, then add peas.<br />4. Cook for 6-8 minutes, turning/stirring once. Remove and enjoy! <br /><br />
If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! <br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-7188736338922233272013-05-01T09:53:00.000-07:002013-05-05T06:10:58.968-07:00Grilled Cinco de Mayo Recipes<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
If you’ve been waiting to break out your grill for the
spring and summer seasons, Cinco de Mayo is the perfect day to get things
started. And this year, it falls on a weekend!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNZKqVmCapHncUmIsIZIiGAOIAVi9v8iwZmhKr2D3CbdDfx3GirKR8c9F6eTEYAc94Y8kJFoc1ggybyCKXiuZgV5_iUZyxx3wpDv_-AnCU09w1PD27PEJ9_vyk7zqa5D1OQT4pNAAi90h/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNZKqVmCapHncUmIsIZIiGAOIAVi9v8iwZmhKr2D3CbdDfx3GirKR8c9F6eTEYAc94Y8kJFoc1ggybyCKXiuZgV5_iUZyxx3wpDv_-AnCU09w1PD27PEJ9_vyk7zqa5D1OQT4pNAAi90h/s320/052.JPG" width="320" /></a></div>
<div style="text-align: center;">
<i>Triple-grilled enchiladas!</i> </div>
</div>
<div class="MsoNormal">
Grilled chicken, steak or shrimp fajitas are always a good
way to celebrate (along with plenty of Tecate, Corona and margaritas, of course),
but this year, why not try something new? Here are some great grilling recipes
to wow the crowds at the year’s Cinco de Mayo fiesta:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Dips and appetizers:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2013/01/pulled-pork-leftovers-nachos.html">Pulled
pork nachos</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/05/mmm-queso-blanco.html">Queso
blanco with grilled corn</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/04/grilled-corn-salsa.html">Grilled
corn salsa</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Main dishes:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/03/enchiladas-yeah-you-can-grill-that.html">Grilled
enchiladas</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2013/04/southwestern-grilled-mahi-mahi-with.html">Southwestern
grilled mahi mahi</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/09/pulled-pork-leftover-edition-carnitas.html">Carnitas
burritos</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/07/pork-tenderloin-and-red-cabbage-slaw.html">Grilled
pork tenderloin and red slaw tacos</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/04/grilled-fish-tacos.html">Grilled
fish tacos</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Sides:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2013/04/southwest-style-grilled-corn-on-cob.html">Southwestern
style grilled corn on the cob</a> </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2013/04/southwest-style-grilled-asparagus.html">Kickin’
asparagus</a> </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/05/challenge-conquered-grilled-avocado.html">Grilled
avocado stuffed with salsa and sour cream</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Dessert:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/07/grilled-strawberries-with-grilled.html">Grilled
strawberries with grilled cinnamon-sugar tortillas</a> (try with any fruit!)</div>
Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com1tag:blogger.com,1999:blog-8143503334151860279.post-30762566957099677842013-04-30T19:49:00.001-07:002013-04-30T19:49:11.193-07:00Grilled Curry-Spiced Asparagus<i>Serves 2-4. Prep time 5 minutes. Cooking time 10 minutes.</i><br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOAY_oX5Zh03_5x_43RsNDt7uPcFD5X2wCZtWDyeaSJoXS_iG6n-eV15aIhGYXyXvzH7fDvqGuIcPCm66REAVQJyisNkIdOJcbTds0J5pWaYF7SAyXNc2Nn5xxu5kHNXCyOsyJ3LfM96J/s1600/photo(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOAY_oX5Zh03_5x_43RsNDt7uPcFD5X2wCZtWDyeaSJoXS_iG6n-eV15aIhGYXyXvzH7fDvqGuIcPCm66REAVQJyisNkIdOJcbTds0J5pWaYF7SAyXNc2Nn5xxu5kHNXCyOsyJ3LfM96J/s320/photo(8).JPG" width="240" /></a></div>
<br />
<b>Ingredients:</b><br /><br />
1 bunch asparagus, trimmed<br />2 tbsp olive oil<br /><br />
Curry rub:<br /><br />
2 tsp curry powder<br />½ tsp cumin<br />½ tsp dry mint leaves<br />¼ tsp crushed red pepper (adjust to taste)<br />Salt and pepper, to taste<br /><br />
<b>Directions:</b><br /><br />
1. Place asparagus in large, resealable bag, and toss with olive oil to coat.<br />2. Combine all dry rub ingredients. Pour over asparagus and toss to coat.<br />3. Grill asparagus, covered, for about 10 minutes, turning once. Enjoy!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNc9LwyWGGJHR1x3cDp9VRgd4lUHW-WnMDx6UV9awZ-ISy2ngW1_enMusdGbwB2enOP556ruQGoF5ShZvyapfhf9wkppARebh2LupgJtdf66De7u11QWwD6-eQwqP_CtmfeugYuoPqpwzx/s1600/photo(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNc9LwyWGGJHR1x3cDp9VRgd4lUHW-WnMDx6UV9awZ-ISy2ngW1_enMusdGbwB2enOP556ruQGoF5ShZvyapfhf9wkppARebh2LupgJtdf66De7u11QWwD6-eQwqP_CtmfeugYuoPqpwzx/s320/photo(4).JPG" width="240" /></a></div>
<br />
For a delicious, healthy meal, try it with brown rice and <a href="http://youcangrillthat.blogspot.com/2013/04/grilled-curry-rubbed-salmon-with.html" target="_blank">grilled curry-rubbed salmon with cucumber sauce</a>.<br /><br />
If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! <br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-35403446752632744132013-04-30T19:46:00.003-07:002013-04-30T19:49:41.564-07:00Grilled Curry-Rubbed Salmon with Cucumber Sauce<i>Serves 4. Prep time 5 minutes. Cooking time 8 minutes.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn_E6b5WvRbYS4_dylXSEaUjDGlyu8u0mdqdqSy1r6FDU38FWi2ojCFQN2cYlkWKrj_BXJmjA9R0eYJ6PA_8f2Rn_fUci0rjsRgSRHSi6p90ethYMWQfP5P7lT7Y3UdoWZfRuuTIsNiuo/s1600/photo(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn_E6b5WvRbYS4_dylXSEaUjDGlyu8u0mdqdqSy1r6FDU38FWi2ojCFQN2cYlkWKrj_BXJmjA9R0eYJ6PA_8f2Rn_fUci0rjsRgSRHSi6p90ethYMWQfP5P7lT7Y3UdoWZfRuuTIsNiuo/s320/photo(6).JPG" width="240" /></a></div>
<br />
<b>Ingredients:</b><br />
<br />
4 salmon filets<br />
Salt and pepper, to taste<br />
<br />
Curry rub:<br />
<br />
2 tsp curry powder<br />
½ tsp cumin<br />
½ tsp dry mint leaves<br />
¼ tsp crushed red pepper (adjust to taste)<br />
<br />
Cucumber sauce:<br />
<br />
1 6-oz. cup plain Greek yogurt<br />
½ cucumber, peeled and pureed <br />
1 tbsp lime juice<br />
Salt to taste<br />
<br />
<b>Directions:</b><br />
<br />
1. Combine and stir cucumber sauce ingredients. Cover and refrigerate until ready to serve.<br />
2. Pat salmon dry. Sprinkle with salt and pepper.<br />
3. Combine all dry rub ingredients. Rub over salmon filets.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5C29PKysA4Uh98RXxYTWktuy1mgUNL5gD8P0ek3YefgLk54EeevW4a5pCYJyopidw9soOUOFaUHYwyqaDJ_6fX0qd9zYDwpLRz_dWDu5DEtA92suLNU-qTJu9ryqRtgnrHNVmnBCvYxcy/s1600/photo(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5C29PKysA4Uh98RXxYTWktuy1mgUNL5gD8P0ek3YefgLk54EeevW4a5pCYJyopidw9soOUOFaUHYwyqaDJ_6fX0qd9zYDwpLRz_dWDu5DEtA92suLNU-qTJu9ryqRtgnrHNVmnBCvYxcy/s320/photo(2).JPG" width="240" /></a></div>
<br />
4. Grill salmon, skin-side down, for eight minutes, covered. Do not turn. Salmon is ready when it flakes easily.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObhAe28kNOeJoUON7I3jxTNcUzkrHoejGBiw-rY52WshH10Tc42SdxvIds_r2_K2AtRFb3c9xM-QV4OFgqdSknjkUw1Ll5x8Up7kqER2ANyUsEleW681BpkgBc0_qbhwMPPIHBWjXALIF/s1600/photo(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObhAe28kNOeJoUON7I3jxTNcUzkrHoejGBiw-rY52WshH10Tc42SdxvIds_r2_K2AtRFb3c9xM-QV4OFgqdSknjkUw1Ll5x8Up7kqER2ANyUsEleW681BpkgBc0_qbhwMPPIHBWjXALIF/s320/photo(7).JPG" width="240" /></a></div>
<br />
5. Remove salmon from grill, drizzle with cucumber sauce, and enjoy!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8phYsd8DcHLCMNeQIhmurkzy6YUz-JHZW-Aj2GXGI7lNh8nlu1NJC0E6h0tpEIxkw9GiB5opPQnlEX2RRj2CmPXWVwRUxZfQ18-pXHMaH0rLeDKI62_IzBYLQZexPcLfeCM5AVkZRkhv/s1600/photo(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8phYsd8DcHLCMNeQIhmurkzy6YUz-JHZW-Aj2GXGI7lNh8nlu1NJC0E6h0tpEIxkw9GiB5opPQnlEX2RRj2CmPXWVwRUxZfQ18-pXHMaH0rLeDKI62_IzBYLQZexPcLfeCM5AVkZRkhv/s320/photo(5).JPG" width="240" /></a></div>
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For a delicious, healthy meal, try it with brown rice and <a href="http://youcangrillthat.blogspot.com/2013/04/grilled-curry-spiced-asparagus.html" target="_blank">grilled curry-spiced asparagus</a>.<br />
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If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-47375631490200114652013-04-29T18:29:00.003-07:002013-04-29T18:29:58.135-07:00Southwest-style Grilled Corn on the Cob<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzf795p8llBM2_m4WCx74fY4Sb5z-fSuGKW9fpRKps-umUpR4XY6HwJJO5CSRFV0CvxVx_bxjreK3WAPUmzdyv5vxnpbUaccOAMgY5QVbLsa0NRw_F5d_RLXQf8mSdPBYJb3EQpE8kz1Tk/s1600/photo(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzf795p8llBM2_m4WCx74fY4Sb5z-fSuGKW9fpRKps-umUpR4XY6HwJJO5CSRFV0CvxVx_bxjreK3WAPUmzdyv5vxnpbUaccOAMgY5QVbLsa0NRw_F5d_RLXQf8mSdPBYJb3EQpE8kz1Tk/s400/photo(3).JPG" width="300" /></a></div>
<i> </i><br />
<i>Serves 2. Prep time 5 minutes. Cooking time 20 minutes.</i><br /><br />
<b>Ingredients:</b><br /><br />
2 ears corn on the cob<br />¼ cup olive oil<br />¼ cup fresh cilantro, chopped<br />¼ tsp chili powder (more or less, to taste)<br />¼ tsp cumin<br />Salt, to taste<br />1 tbsp lemon juice<br /><br />
<b>Directions:</b><br /><br />
1. Remove husks from corn, leaving the last one or two layers. Rinse, then soak for 30 minutes.<br />2. Combine and whisk all other ingredients.<br />3. After corn has soaked, pull back remaining layers of husk, brush with cilantro mixture, and then re-wrap with husk.<br />4. Grill over direct heat for 1-2 minutes on all four sides. Move to indirect heat, cook another 12-15 minutes. Remove remaining husks and enjoy.<br /><br />
Try it with these recipes for southwestern grilled <a href="http://youcangrillthat.blogspot.com/2013/04/southwestern-grilled-mahi-mahi-with.html" target="_blank">mahi mahi</a> and <a href="http://youcangrillthat.blogspot.com/2013/04/southwest-style-grilled-asparagus.html" target="_blank">asparagus</a>. <br />
<br />
If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! <br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-90885683401308200492013-04-29T18:26:00.002-07:002013-04-29T18:31:02.060-07:00Southwest-style Grilled Asparagus<i>Serves 2-4. Prep time 5 minutes. Cooking time 10-12 minutes.</i><br />
<br />
<b>Ingredients:</b><br />
<br />
1 bunch asparagus<br />
¼ cup olive oil<br />
¼ cup fresh cilantro, chopped<br />
¼ tsp chili powder (more or less, to taste)<br />
¼ tsp cumin<br />
Salt, to taste<br />
1 tbsp lemon juice<br />
<br />
<b>Directions:</b><br />
<br />
1. Prep asparagus and place in large re-sealable bag. Combine and whisk all other ingredients, then pour over asparagus and toss to coat.<br />
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2. Grill over direct heat for 10-12 minutes, turning once.<br />
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Try with southwestern grilled <a href="http://youcangrillthat.blogspot.com/2013/04/southwestern-grilled-mahi-mahi-with.html" target="_blank">mahi mahi</a> and <a href="http://youcangrillthat.blogspot.com/2013/04/southwest-style-grilled-corn-on-cob.html" target="_blank">corn on the cob</a>.<br />
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If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-79232868875111431372013-04-29T18:25:00.000-07:002013-04-29T18:32:21.378-07:00Southwestern Grilled Mahi Mahi with Grilled Lime Garnish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgmVj4QJXTSQxQKht5-fCGpjzQYYQog-oAw6q_9nkpmLqVc5bzz8O78AK_YlxACLX6A-sfQPjfBCZI8AH_0yIUT7k4Vzf9vyJ8OD0AOtagJGT8RMQ35BnC0VQqQsOjN-x4n3KO3xZ4UKu/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgmVj4QJXTSQxQKht5-fCGpjzQYYQog-oAw6q_9nkpmLqVc5bzz8O78AK_YlxACLX6A-sfQPjfBCZI8AH_0yIUT7k4Vzf9vyJ8OD0AOtagJGT8RMQ35BnC0VQqQsOjN-x4n3KO3xZ4UKu/s400/photo%25284%2529.JPG" width="400" /></a></div>
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Serves 2. Prep time 10 minutes. Cooking time 12 minutes.<br />
<br />
<b>Ingredients:</b><br />
<br />
1 pound fresh mahi mahi filet<br />
1 lime, cut in half<br />
<br />
Marinade:<br />
<br />
½ cup olive oil<br />
1 tsp chili powder<br />
½ tsp red pepper flakes<br />
1 tsp salt<br />
¼ cup fresh cilantro, chopped<br />
2 tbsp lemon juice<br />
<br />
<b>Directions:</b><br />
<br />
1. Combine all marinade ingredients. Pour over fish. Let sit 30 minutes.<br />
2. When coals are hot, place fish over direct heat. If the fish has the skin on, put it skin-side down. Cook, with lid on, for 5-6 minutes.<br />
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3. Turn fish carefully, and place lime halves flesh-side down over direct heat. Cook another 5-6 minutes. Mahi mahi is ready when it flakes easily.<br />
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4. Garnish with cilantro and grilled lime.<br />
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Goes great with southwestern grilled <a href="http://youcangrillthat.blogspot.com/2013/04/southwest-style-grilled-corn-on-cob.html" target="_blank">corn and the cob</a> and <a href="http://youcangrillthat.blogspot.com/2013/04/southwest-style-grilled-asparagus.html" target="_blank">asparagus</a>.<br />
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If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-12121211815107870172013-02-24T10:41:00.001-08:002013-02-24T10:41:45.262-08:00Pesto Grilled ShrimpWhat’s better than grilled shrimp over pasta with pesto sauce? Pesto-marinated grilled shrimp over pasta with pesto sauce.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptKCVNYBKyhnm9uRCgmpFgk-4w1Rv6UjvDuK2p1OBq_X2-TFjOVoxjTuqyHA-xOKCuwXylGgeS2A7qzgzlPcSne5iWUCN7s1GaEBkRFUg4RGkcaE6i25gqg5eVZT8pUgb0mBgeJhHbX22/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptKCVNYBKyhnm9uRCgmpFgk-4w1Rv6UjvDuK2p1OBq_X2-TFjOVoxjTuqyHA-xOKCuwXylGgeS2A7qzgzlPcSne5iWUCN7s1GaEBkRFUg4RGkcaE6i25gqg5eVZT8pUgb0mBgeJhHbX22/s320/photo%25284%2529.JPG" width="320" /></a></div>
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This one is super easy. Next time you make pesto sauce, make about a cup extra, use it to marinate the shrimp for a few hours, and then grill them. Then stir the shrimp into hot, wet pasta and the remaining pesto sauce (microwave the sauce for about a minute since it will have been sitting in the fridge). That’s it.<br />
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<br />
If you don’t already have a pesto recipe you like, here’s mine. This makes enough to marinate about 1 ½ pounds of shrimp and use the remaining with one pound of pasta.<br /><br />
<u><b>Pesto Sauce </b></u><br /><br />
<b>Ingredients:</b><br /><br />
4 cups fresh basil (or, since basil is pretty expensive, you can save a little money by using 2 cups of basil and two cups of spinach)<br />½ cup pine nuts<br />3 cloves garlic<br />Salt and pepper, to taste<br />1 cup olive oil<br />1 cup grated parmesan cheese<br /><br />
<b>Directions:</b><br /><br />
1. In a food processor, puree basil, pine nuts, garlic, and half a cup of olive oil. Taste.<br />2. Add salt, pepper, cheese, and remaining olive oil, and puree until smooth.<br />
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If you like this recipe, please be sure to click on the links below to share
it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-16857016132020127682013-02-18T10:32:00.000-08:002013-02-18T10:32:23.580-08:00Plank Grilled Salmon with Fresh Blackberry and Balsamic Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCZ9hl5meMixtAqzVEiL_wqAvdgp9dA0HrfxJKqNrgxiBKv06vnJH3E1phs6TaccUmofXCrnStr6bpK5pZdF0Muk1N9K-WmdA6roKk4GSgrQyJzMPieu7pshvdvLQKtdEKmVD11VAOtP2/s1600/photo%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCZ9hl5meMixtAqzVEiL_wqAvdgp9dA0HrfxJKqNrgxiBKv06vnJH3E1phs6TaccUmofXCrnStr6bpK5pZdF0Muk1N9K-WmdA6roKk4GSgrQyJzMPieu7pshvdvLQKtdEKmVD11VAOtP2/s400/photo%25283%2529.JPG" width="400" /></a></div>
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<u><b>Ingredients:</b></u><br />
<br />
4 small pieces salmon or one large fillet.<br />
1 tsp olive oil<br />
Juice of half lemon<br />
Salt and pepper, to taste<br />
Salad – spring greens, spinach or mix (I used 50/50)<br />
Optional: walnuts, shredded parmesan cheese, extra blackberries<br />
<br />
<b>Blackberry and Balsamic Sauce: </b><br />
<br />
1 cup fresh blackberries, pureed<br />
3 tbsp balsamic vinegar<br />
1 tbsp olive oil<br />
1 clove garlic, minced<br />
1 tbsp sugar<br />
1 tbsp lemon juice<br />
2 tbsp water<br />
<br />
<br />
<br />
<u><b>Directions: </b></u><br />
<br />
1. Soak wood planks in water for at least an hour, up to 24 hours. Use a large pan and hold the plank down with a full glass of water.<br />
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2. Marinate salmon in olive oil, lemon juice, salt and pepper for 20-30 minutes.<br />
3. Once your charcoal is hot, place wood planks over direct heat for 15 minutes.<br />
4. While the plank is heating up, make the sauce. Puree the blackberries, and then combine all ingredients in a saucepan and cook over medium heat for 5-7 minutes, then strain.<br />
5. Brush plank with oil, then place salmon, skin-side down, on plank.<br />
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6. Cover grill and cook, without turning, for about 15 minutes for a large fillet, or 10 minutes if you’re using smaller cut pieces, until fish flakes in large chunks.<br />
7. Serve salmon over bed of greens, with nuts, blackberries and shredded cheese, and top with blackberry sauce. Enjoy!<br />
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<br />
If you like this recipe, please be sure to click on the links below to share
it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! <br />
<br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com1tag:blogger.com,1999:blog-8143503334151860279.post-18963895546666661442013-02-12T17:53:00.000-08:002013-02-12T17:53:44.003-08:00BBQ Pork (or Chicken) Leftover Edition: Crescent Rolls!Wondering what to do leftover shredded <a href="http://youcangrillthat.blogspot.com/2012/04/holy-smokes-how-to-smoke-bbq-pork-on.html" target="_blank">BBQ pork</a> or <a href="http://youcangrillthat.blogspot.com/2012/11/dry-rub-bbq-beer-can-chicken.html" target="_blank">chicken</a>? Try these delicious BBQ stuffed crescent rolls!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvt0X-okgnqE3VggHG2UmHEw1Dyn1VRtWkvoD7SXnWGw4Dz03MBkAkqRdw8AIFUZsLMvQ8KE5F-poRdUe1D4024_rjVXpvOsLl86nAgIpxKkMu3QUz6BSjIeX69aRhDBtATS4ogUULduvN/s1600/photo(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvt0X-okgnqE3VggHG2UmHEw1Dyn1VRtWkvoD7SXnWGw4Dz03MBkAkqRdw8AIFUZsLMvQ8KE5F-poRdUe1D4024_rjVXpvOsLl86nAgIpxKkMu3QUz6BSjIeX69aRhDBtATS4ogUULduvN/s320/photo(4).JPG" width="240" /></a></div>
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<u><b>Ingredients:</b></u><br /><br />
One 8 oz. can (tin? Roll? I don’t know what to call those things) of Pillsbury Crescent Rolls <br />Eight heaping spoonfuls of cold, shredded pork or chicken, with BBQ sauce <br /><br />
<u><b>Directions:</b></u><br /><br />
1. Preheat oven 375.<br />2. Separate dough into triangles. Place spoonful of shredded pork or chicken at base of triangle, like so:<br />
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3. Wrap dough around meat:<br />
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4. Bake for 10-12 minutes, and enjoy!<br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-88396923423796857712013-02-12T17:18:00.000-08:002013-11-13T09:52:27.251-08:00Greek Yogurt Marinated Beer Can ChickenGreek yogurt is a perfect marinade for chicken. Not only does it add great flavor, but it tenderizes the meat. The results are delicious.<br />
So in my ongoing quest to find as many different ways to make beer can chicken as possible, I present to you: Greek Yogurt Marinated Beer Can Chicken.<br />
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<u><b>Ingredients:</b></u><br />
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1 whole chicken<br />
Salt<br />
Pepper<br />
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<b>Marinade:</b><br />
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1 cup Greek yogurt<br />
1 tsp each: salt, pepper, oregano<br />
1 tbsp: olive oil, lemon juice<br />
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<u><b>Directions:</b></u><br />
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1. Combine all marinade ingredients and stir. <br />
2. Remove chicken neck and giblets, rinse the chicken inside and out, and pat dry with paper towels.<br />
3. Coat chicken with marinade, cover and refrigerate overnight.<br />
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4. Fill your chimney starter with charcoal and light. Soak some wood chunks or chips. <br />
5. While your coals are getting hot, drink half a can of beer (soda is fine too). <br />
6. Set up your grill for indirect cooking, with the coals and wood chunks in a ring along the outer edge of the grill, with the drip pan in the center.<br />
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7. Remove chicken from marinade, and wipe off excess. Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan. Use the legs and the can to form a tripod to hold the chicken upright.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKsh-7qIvMgHwQ3VdkkY4GQ8XsM7QpsChyVEStDEqsuPm3xz_6cPJsWZekG1JjpC-IS4REsh3NXTJLHDj54JQ_CKo6e1TT0zSkF_F3eXHjMIiXzkpfrY3_Z4Q7gXpLm4tMTGH7M7buerl/s1600/photo(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKsh-7qIvMgHwQ3VdkkY4GQ8XsM7QpsChyVEStDEqsuPm3xz_6cPJsWZekG1JjpC-IS4REsh3NXTJLHDj54JQ_CKo6e1TT0zSkF_F3eXHjMIiXzkpfrY3_Z4Q7gXpLm4tMTGH7M7buerl/s320/photo(3).JPG" width="240" /></a></div>
<div style="text-align: center;">
<i>(Oh yes, that's right. Mrs. Grill That got me a beer can chicken holder for Christmas. It is awesome. You should get one too: </i><a href="http://gan.doubleclick.net/gan_click?lid=41000613802464054&pid=901298&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-901298%2F&usg=AFHzDLtWgoHWALE2z3c3Pin7P7n8Wt2eWA&pubid=544904" rel="nofollow">Sur La Table Chicken Roaster (Google Affiliate Ad)</a>. <i>Product placement!</i></div>
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8. Place the lid on the grill. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy.<br />
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9. Let chicken rest at least 10-15 minutes before carving.<br />
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If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow @youcangrillthat on Twitter!<br />
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<br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-4410502886591716832013-01-06T13:07:00.000-08:002013-01-06T13:07:41.465-08:00Pulled Pork Leftovers – Nachos!Looking for something fun to do with leftover <a href="http://youcangrillthat.blogspot.com/2012/04/holy-smokes-how-to-smoke-bbq-pork-on.html" target="_blank">pulled pork</a>? Make some nachos! These are guaranteed to be a huge hit at your next party.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTMpBmctnWQu_reqRt_KINeYyJOAYVcrZao-ENGwiY0N9htTmG28YXmyCmtkzdCRSLihc-zZXHXzL37bHT1prn_XuFzvOgW8OzTTrG3drvizjFpcbrktYfmVeXCrM9-FMn5J7QvBiUg6A/s1600/nachos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTMpBmctnWQu_reqRt_KINeYyJOAYVcrZao-ENGwiY0N9htTmG28YXmyCmtkzdCRSLihc-zZXHXzL37bHT1prn_XuFzvOgW8OzTTrG3drvizjFpcbrktYfmVeXCrM9-FMn5J7QvBiUg6A/s640/nachos.jpg" width="640" /></a></div>
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There’s no recipe here; just get some tortilla chips and top with pulled pork and anything else you want on your nachos – salsa (here’s a <a href="http://youcangrillthat.blogspot.com/2012/04/grilled-corn-salsa.html" target="_blank">great recipe using grilled corn</a>), black beans, sour cream, cheese of course (you can really step it a notch with <a href="http://youcangrillthat.blogspot.com/2012/05/mmm-queso-blanco.html" target="_blank">this recipe for queso blanco</a>), etc. Get creative and enjoy.<br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-21733708503565686592012-12-26T14:21:00.000-08:002013-11-13T09:53:14.388-08:00Standing Rib Roast Smoked on the Grill<br /><br /><br />
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A standing rib roast is similar to prime rib, although prime rib refers to a specific cut that’s available mostly to restaurants and high-end butchers. They don’t have it at most grocery stores, and they certainly didn’t have it for half-price last week at Harris Teeter. So, rib roast it is.<br />
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I started with a Dijon, garlic and herb rub, and then smoked it over indirect heat, using hickory wood chips. You don’t want to go too heavy on the rub or the smoke, because you don’t want to overpower the flavor of the meat.<br />
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Enjoy!<br />
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<u><b>Ingredients (serves 4):</b></u><br />
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1 standing rib roast, approximately 4 pounds<br />
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<b>Dijon rub ingredients:</b><br />
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4 tablespoons Dijon mustard<br />
5 cloves garlic, crushed<br />
1 tablespoon each: sea salt, black pepper, dried rosemary, dried thyme<br />
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<i>Total time: About 2.5 hours </i><br />
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<u><b>Directions:</b></u><br />
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1. Mix all rub ingredients, coat rib roast with mixture. Let sit for 30 minutes to reach room temperature.<br />
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2. Soak wood chips in water.<br />
3. Heat about 15 charcoal briquettes in a chimney starter. Prepare grill for indirect cooking. Place hot charcoals on one side of grill and top with pre-soaked wood chips. Put drip pan on other side of grill. The grill should be at a temperature of about 250 degrees. Add hot coals as needed to maintain that temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDF0NlKahz1yySzzd_PzdDQwm7878W1zIdJw1WfuuB4RsKTdzQ74crMJZ_HotyEXQS4dgn1gMAb3jpoFVBp2rpCFf_2mC7KjPmYPyEouyeZmu56_iTn3FdGt0tCy0iH9QZrjodIl2lR0Tf/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDF0NlKahz1yySzzd_PzdDQwm7878W1zIdJw1WfuuB4RsKTdzQ74crMJZ_HotyEXQS4dgn1gMAb3jpoFVBp2rpCFf_2mC7KjPmYPyEouyeZmu56_iTn3FdGt0tCy0iH9QZrjodIl2lR0Tf/s320/photo(1).JPG" width="320" /></a></div>
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4. Place rib roast over drip pan. Cover grill with lid, with air holes above roast.<br />
5. Grill for about 2 hours, until the middle of the roast reaches an internal temperature of 125 degrees. Let rest for about 10 minutes. During the resting time, the internal temperature will reach 135 degrees, which is a perfect medium rare. For rare, remove from grill at 115 degrees. For medium, remove at 135. If you want it cooked more than that, then you don’t like rib roast and should eat something else. #Fact<br />
6. After letting the meat rest, carve into thick slices and serve.<br />
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We ate this with grilled winter vegetables – sweet potatoes, butternut squash and carrots.<br />
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If you like this recipe, please be sure to click on the links below to share
it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! <span style="mso-spacerun: yes;"></span>Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-75621180070633171842012-12-03T11:40:00.000-08:002012-12-03T11:40:33.302-08:00Cherry Cola BBQ Sauce<!--[if gte mso 9]><xml>
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One of the great things about barbecue, and especially
barbecue sauce, is that there are seemingly infinite different options. I love
experimenting with different sauces and getting completely different flavors,
all of which still count as “barbecue sauce.” </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My latest creation is a cherry barbecue sauce, flavored with
cherry cola and cherry preserves in addition to the usual suspects (like ketchup
and apple cider vinegar). It combines sweet and a little heat, with a cool kick
from the cherry flavor. Give it a try, and let me know what you think!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b><br />
<br />
½ stick butter<br />
1 cup ketchup<br />
1 can cherry cola</div>
<div class="MsoNormal">
3 tablespoons cherry preserves<br />
½ cup cider vinegar<br />
¼ cup Worcestershire sauce<br />
½ cup brown sugar<br />
½ teaspoon each of the following: salt, black pepper, garlic powder, onion salt,
ground red pepper (add more or less depending on your taste)<br />
2 TBSP lemon juice<br />
<br />
<b>Directions:</b><br />
<br />
1. Melt butter in saucepan over medium heat.<br />
2. Stir in all other ingredients.<br />
3. Simmer 30-40 minutes, until reduced. Enjoy!</div>
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<br /></div>
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Goes great with any of these grilling recipes!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/04/holy-smokes-how-to-smoke-bbq-pork-on.html">Smoked
BBQ Pork</a></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/05/fall-off-bone-smoked-ribs-on-grill.html">Fall-off-the-bone
Ribs</a></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/07/bbq-beef-brisket-smoked-on-grill.html">Beef
Brisket</a></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/07/bbq-pork-in-15-minutes.html">15-minute
BBQ Pork</a></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/11/dry-rub-bbq-beer-can-chicken.html">BBQ
Beer Can Chicken</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Be sure to try these other sauces to compare and find your
favorite:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/07/dr-pepper-bbq-sauce.html">Dr.
Pepper BBQ Sauce</a></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/04/carolina-style-mustard-based-bbq-sauce.html">Carolina
Style Mustard Sauce</a></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/04/michaels-classic-bbq-sauce.html">Ketchup
and Molasses Sauce</a></div>
<div class="MsoNormal">
<a href="http://youcangrillthat.blogspot.com/2012/04/mango-bbq-sauce.html">Mango
BBQ Sauce</a></div>
<div class="MsoNormal">
<br />
If you like this recipe, please be sure to click on the links below to share
it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! <span style="mso-spacerun: yes;"> </span></div>
Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-66080558457229157582012-11-19T09:46:00.001-08:002012-11-19T09:46:59.609-08:00Yeah, You Can Grill That – Thanksgiving Recipes!
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<![endif]-->I love cooking Thanksgiving dinner almost as much as I love eating
it. I start planning my menu and shopping list weeks in advance. I print out
and write down recipes, and write up a game plan to make sure everything gets
brined, rubbed, chopped, mixed and put in the oven and just the right time so
that it’s all ready to go when dinner is served. </div>
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<br /></div>
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Unfortunately, like most of you, my love of cooking seriously
outmatches my kitchen space, equipment and manpower. If I had two or three ovens,
eight stovetop burners, and a few assistants, I could probably have everything
ready to eat at precisely 7:00 PM. Instead, I can’t start cooking the dressing,
macaroni and cheese, sweet potatoes or anything else that goes into the oven
until the turkey comes out – which means it has to sit for about an hour and a
half. I have potatoes boiling, vegetables steaming and gravy cooking on the
stove, and there’s always at least one more pot than there are burners.
Something is going to have to go in the microwave.</div>
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<br /></div>
<div class="MsoNormal">
So this year, I’m taking advantage of my outdoor cooking
space – my grill and my smoker. I’m going to smoke the turkey and ham over
apple wood. I’m going to grill the macaroni and cheese, the Brussels sprouts
with bacon and blue cheese, and the asparagus. And that will leave plenty of
time and space for everything else to cook inside.</div>
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If you’re looking to free up some space in your oven or on
your stovetop, or you just want to add some grill flavor to this year’s
Thanksgiving, you can’t go wrong with any of these recipes:</div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><a href="http://youcangrillthat.blogspot.com/2012/09/how-to-smoke-turkey-breast-on-grill.html">Turkey
breast</a></b> – I haven’t cooked a full turkey on the grill yet (I’m sure it’s
possible, and will attempt when the stakes aren’t quite as a high as
Thanksgiving). But in the meantime, if you’re cooking for a smaller group, you
can’t go wrong with this <a href="http://youcangrillthat.blogspot.com/2012/09/how-to-smoke-turkey-breast-on-grill.html">recipe
for grilled turkey breast</a>. It’s juicy and tender, with a great (but not
overpowering) smoky flavor.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuW_20QLaY1RsSHfHsCHs4mXSs-Jya7sEaR9tZ039CWb3MJP9CWmqarp70RagCG7iH7FtKx5eQZ50imX04AhzpFBy5QiU2mEbCBMt4deTuYbahgDKnANDEzF2fRyjOXiQG2JyTThzEJrU_/s1600/photo(38).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuW_20QLaY1RsSHfHsCHs4mXSs-Jya7sEaR9tZ039CWb3MJP9CWmqarp70RagCG7iH7FtKx5eQZ50imX04AhzpFBy5QiU2mEbCBMt4deTuYbahgDKnANDEzF2fRyjOXiQG2JyTThzEJrU_/s320/photo(38).JPG" width="251" /></a></div>
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</div>
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<b style="mso-bidi-font-weight: normal;"><a href="http://youcangrillthat.blogspot.com/2012/03/sweet-potatoes-yeah-you-can-grill-that.html">Sweet
Potatoes</a></b> – They may get overshadowed by the turkey, stuffing (or in the
south, dressing) and gravy, but it just isn’t Thanksgiving without sweet
potatoes. <a href="http://youcangrillthat.blogspot.com/2012/03/sweet-potatoes-yeah-you-can-grill-that.html">These
sweet potatoes</a> can be made quickly and easily on the grill, with the
delicious brown sugar sauce you’d expect.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><a href="http://youcangrillthat.blogspot.com/2012/03/best-macaroni-and-cheese-recipe-ever.html">Macaroni
and Cheese</a></b> – Gooey, cheesy, bubbly and delicious, <a href="http://youcangrillthat.blogspot.com/2012/03/best-macaroni-and-cheese-recipe-ever.html">this
recipe for macaroni and cheese cooked on the grill</a> simply can’t be beat.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgGB6xJkNVTjGzAwE7r-dMlWZiWdfv-yKHNk5jm-mvl34naS4K_I4SNTX1u7wVvtF8u2RQqBw0L4KZ50Lg3cO9f7UFr7zWUQJWuye1mfqCDn0B655NqockBDi1igNIs-yio6ollSXJJ5T/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgGB6xJkNVTjGzAwE7r-dMlWZiWdfv-yKHNk5jm-mvl34naS4K_I4SNTX1u7wVvtF8u2RQqBw0L4KZ50Lg3cO9f7UFr7zWUQJWuye1mfqCDn0B655NqockBDi1igNIs-yio6ollSXJJ5T/s320/001.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><a href="http://youcangrillthat.blogspot.com/2012/04/potato-and-sweet-potato-gratin.html">Potato
and Sweet Potato Gratin</a></b> – Want to mix things up? Instead of (or maybe
in addition to) traditional mashed potatoes in one bowl and candied sweet
potatoes in another, combine them, add a ton of cheese, and enjoy this awesome
recipe for <a href="http://youcangrillthat.blogspot.com/2012/04/potato-and-sweet-potato-gratin.html">potato
and sweet potato gratin</a>.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Vegetables – </b>You can’t
go wrong with vegetables cooked on the grill. Any of these grilled vegetables –
<a href="http://youcangrillthat.blogspot.com/2012/03/grilled-carrots-grilled-carrots.html">carrots</a>,
<a href="http://youcangrillthat.blogspot.com/2012/04/quick-easy-grilled-asparagus.html">asparagus</a>,
<a href="http://youcangrillthat.blogspot.com/2012/04/how-to-grill-green-beans.html">green
beans</a>, <a href="http://youcangrillthat.blogspot.com/2012/04/grilled-corn.html">corn on
the cob</a>, or <a href="http://youcangrillthat.blogspot.com/2012/11/grilled-brussels-sprouts-with-bacon-and.html">Brussels
sprouts</a> – won’t just taste a lot better than their steamed or boiled
brethren, they’ll also free up much-needed space on your stove.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBip53XOdsDNjyg5PBhe6DrpbHuD19ZQSgLSEtcXzbn8_lCFea16iGQP71QtZjMGa1hv-IKVcUcp9yDIw6BC2UJkS8V0olif5hx6KYL7Z7TS4vLYZ_EZu00yX3WUmeqpVK80hoYuN4MJ53/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBip53XOdsDNjyg5PBhe6DrpbHuD19ZQSgLSEtcXzbn8_lCFea16iGQP71QtZjMGa1hv-IKVcUcp9yDIw6BC2UJkS8V0olif5hx6KYL7Z7TS4vLYZ_EZu00yX3WUmeqpVK80hoYuN4MJ53/s320/photo%25284%2529.JPG" width="320" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkviUY8wDwsrdrEDCyz-Wh3-2MDqoDYEmmE3MWyEyOLTR0GDPhuz9NKSm9gKVO-hWphTCFlWwt9J7ydGkmClf1Waj07TzVDU9HIvm5FhXpKMvB-fX3R-LHgpuXQudXCgeZTrsxhCU4nev/s1600/photo%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkviUY8wDwsrdrEDCyz-Wh3-2MDqoDYEmmE3MWyEyOLTR0GDPhuz9NKSm9gKVO-hWphTCFlWwt9J7ydGkmClf1Waj07TzVDU9HIvm5FhXpKMvB-fX3R-LHgpuXQudXCgeZTrsxhCU4nev/s320/photo%25285%2529.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><a href="http://youcangrillthat.blogspot.com/2012/03/grilled-lobster-tail-oh-you-fancy-huh.html">Lobster
tail</a></b> – Lobster was on the menu for the first Thanksgiving in Plymouth
in 1621, so if you want to go truly authentic this year, try this <a href="http://youcangrillthat.blogspot.com/2012/03/grilled-lobster-tail-oh-you-fancy-huh.html">recipe
for buttery, tasty grilled lobster tail</a>.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><a href="http://youcangrillthat.blogspot.com/2012/08/chocolate-pecan-bars-on-grill.html">Chocolate
Pecan Bars</a></b> – Pecan pie is a staple dessert at most Thanksgiving dinners
in the south. <a href="http://youcangrillthat.blogspot.com/2012/08/chocolate-pecan-bars-on-grill.html">This
recipe</a> has all the sweet, chewy, gooey goodness of pecan pie, plus
CHOCOLATE. Oh, and it’s grilled.</div>
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Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-50840826383975984762012-11-18T12:07:00.000-08:002012-11-18T12:07:42.783-08:00Grilled Brussels Sprouts with Bacon and Blue Cheese<span id="goog_691655472"></span><span id="goog_691655473"></span>As the temperatures drop, many people cover and close their grills for the fall and winter. Huge mistake! Not only does your grill work perfectly fine this time of year, I’d argue that it almost makes more sense to grill in the fall and even winter than it does during the summer. Think about it. When would you rather stand around a hot grill and reach over hot flames, when it’s 100 degrees outside, or when it’s in the 40s or 50s?<br /><br />
There are also a number of great fall and winter harvest vegetables that are perfect for grilling, and over the next few months, and I’ll post recipes for as many of them as I can. On tap today: Brussels sprouts. But not just any Brussels sprouts – these ones are grilled, then topped with crumbled blue cheese and fresh-cooked bacon bits.<br />
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Brussels sprouts have a bad rap, and I’m not sure why. I guess if you over-boil them, they smell (and taste) like bad eggs. That’s obviously gross. But when prepared right, they’re delicious. And they’re perfect for grilling – they get nice and crispy on the outside, soft on the outside, and have great flavor. <br /><br />
So keep your grill going this fall, and give this recipe for Brussels sprouts with bacon and blue cheese a shot – you won’t regret it.<br /><br />
<u><b>Ingredients:</b></u><br /><br />
1 pound Brussels sprouts<br />1 tablespoon olive oil<br />Salt and pepper to taste<br />Approx. ½ teaspoon dry mustard<br />4 pieces bacon, cooked and crumbled (the thicker the better)<br />About ¼ cup blue cheese, crumbled<br /><br />
<u><b>Directions</b></u><br /><br />
1. Wash Brussels, chop off the stems, remove outer layer of leaves, and cut in half.<br />2. Coat with olive oil and sprinkle with salt, pepper and dry mustard. The easiest way to do this is to put them in a large re-sealable bag and shake them up.<br />3. Place Brussels on skewers.<br />
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4. Place skewers over direct heat and cook for five minutes on each side. If they begin to get too charred, move them over and let them cook indirectly (will take a little longer than 10 minutes total cooking time if you need to do this).<br />
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5. Remove from skewers, place in bowl and top with crumbled blue cheese and bacon. Enjoy!<br /><br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-44623008595079072642012-11-15T11:39:00.001-08:002013-02-12T16:53:56.023-08:00Dry Rub BBQ Beer Can ChickenIn my ongoing quest to grill as many different varieties of beer can chicken as possible, I realized that I haven’t really done a classic barbeque dry rub. This recipe is great on its own or with BBQ sauce (like my favorite <a href="http://youcangrillthat.blogspot.com/2012/07/dr-pepper-bbq-sauce.html" target="_blank">Dr. Pepper sauce</a>).<br />
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<u><b>Ingredients:</b></u><br />
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1 whole chicken (about 4.5 pounds)<br />
Approximately one tablespoon vegetable oil<br />
Salt and pepper<br />
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<b>Dry rub ingredients</b> (these are all approximate. Add more or less of each to get the flavor you want):<br />
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2 tablespoons brown sugar<br />
1 tablespoon salt<br />
1 tablespoon pepper<br />
1 tablespoon paprika<br />
1 teaspoon garlic powder<br />
1 teaspoon onion salt<br />
1 teaspoon ground red pepper<br />
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<u><b>Directions:</b></u><br />
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1. In a small bowl, mix all dry rub ingredients. <br />
2. Remove chicken neck and giblets (I try to freeze them to save for stocks). Rinse the chicken inside and out, and pat dry with paper towels.<br />
3. Coat chicken with vegetable oil, and sprinkle with salt and pepper. Then cover with dry rub.<br />
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4. Fill your chimney starter with charcoal and light. Soak some wood chunks or chips. <br />
5. While your coals are getting hot, drink half a can of beer (soda is fine too). <br />
6. Set up your grill for indirect cooking, with all of the coals and wood chunks on one side, and a drip pan on the other. Or, place the coals in a ring along the outer edge of the grill, with the drip pan in the center.<br />
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7. Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan. Use the legs and the can to form a tripod to hold the chicken upright.<br />
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8. Place the lid on the grill. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy.<br />
9. Let chicken rest at least 10-15 minutes before carving.<br />
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If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter!<br />
<br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-32833461217886793082012-10-23T12:49:00.002-07:002013-11-13T09:54:52.848-08:00Bacon-Wrapped Scallops<br /><br />
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<b>Ingredients (serves 2)</b><br />
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8 large scallops<br />
8 pieces bacon<br />
Sea salt <br />
Pepper<br />
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<b>Directions:</b><br />
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1. If you’re going to use wooden toothpicks or skewers, soak them in water for about 30 minutes before you put them on the grill. This will prevent them from scorching.<br />
2. Lay the bacon flat, over wax paper, on a baking sheet, and cook for 12 minutes. Remove and pat dry with paper towels.<br />
3. Wrap each scallop with one piece of bacon, and hold it together using a toothpick or skewer. Sprinkle lightly with salt and pepper.<br />
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4. Place over direct heat on grill.<br />
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5. Cook for about 90 seconds on each side. Don’t overcook, or they’ll be chewy! Basically, one they have grill marks, they’re ready to go.<br />
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6. Remove and enjoy!<br />
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<br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-35944513412129001702012-10-16T09:11:00.001-07:002013-11-13T09:55:49.361-08:00Grilled Cheese steaks – Whiz Wit!One of the things I love about living in DC is that not only do we live in a great city – which has in recent years become a great food city – but we’re also a quick drive, bus ride or train from other great places to visit and EAT. Case in point: Philadelphia.<br />
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I’m a Georgetown grad, and Villanova fans will tell you that we’re rivals. I’m not so sure about that, but I will say this – when Georgetown plays at Villanova, I always try to go up for the weekend. We usually get a group of friends together, pack into a couple cars, and crash on our friends’ (or our friends’ parents’) couches and floors. Side note: I know that I’m rapidly approaching the day when I’ll be too old to do that. Some might say that day has already passed. I’m OK with that.<br />
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The game is always a blast. I’ll never forget Jessie Sapp stunning the home crowd with a half-court three as the first half buzzer sounded, and then joining fellow Georgetown fans in singing “You wish you had Jessie Sapp” to the tune of “Jessie’s Girl” as we waited in the beer lines. <br />
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After the game is when the real fun begins, because Philly is an awesome place to go out. When you’re used to D.C. bar and taxi prices, you feel like a millionaire in Philly. Everything is so cheap! A Yeungling and a whiskey shot for $3? Yes, please.<br />
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But the highlight is always the cheese steak. I’m a Pat’s guy myself. Pat’s is the original and still the best. Thin-sliced steak, gooey melted cheese, and onions on a soft roll. Pat’s doesn’t need the flashy neon signs that you see across the street at Geno’s. They just make great cheese steaks. And, of course, they top them in the classic way – with Cheeze Whiz. Whiz wit (with onions) for me, every time. <br />
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If you love this classic Philly dish as much as I do, you have to recreate it at home on the grill. It’s really easy. You just need a few ingredients. And it tastes freakin’ awesome.<br />
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Note: I used “London Broil,” which isn’t really a cut of meat but a way of preparing flank steak or skirt steak. But since flank steaks are almost always labeled at the grocery store as “London broil,” I’m calling it that in the ingredient list to keep things simple. <br />
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Ingredients:<br />
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1 London broil<br />
1 ½ cups London broil marinade (<a href="http://youcangrillthat.blogspot.com/2012/05/perfect-marinade-for-london-broil.html" target="_blank">recipe here</a>) or any marinade of your choice. I’d recommend something that won’t overpower the flavor of the meat.<br />
1 onion<br />
1 green bell pepper (optional)<br />
4 Hoagie rolls<br />
1 jar Cheese Whiz<br />
1 tablespoon vegetable oil<br />
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Directions:<br />
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1. Pour marinade over meat and let sit overnight, or at least two hours. Remove from refrigerator 30 minutes before you plan to grill so it can reach room temperature.<br />
2. While your coals are getting hot, chop the onion into quarters and place on skewer, like so:<br />
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3. If you’re using a bell pepper, cut that into quarters as well.<br />
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4. Grill the meat over direct for 5 minutes on each side, then remove from grill and let rest for at least 10 minutes.<br />
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5. While the meat is resting, grill the onions and peppers for 3-4 minutes on each side, or until they get a little char.<br />
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6. Slice the meat diagonally, against the grain, as thinly as possible.<br />
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7. Chop the grilled onions and peppers.<br />
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8. Place a cast iron pan directly on the grill. Heat the vegetable oil, heat, then add sliced meat and chopped peppers and onions. Cook for about 2-3 minutes, until hot.<br />
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9. Toast the hoagie rolls for about two minutes on the grill.<br />
10. While the rolls are toasting, microwave the Whiz for about a minute, until it’s piping hot.<br />
11. Serve the meat, onions and peppers onto the toasted rolls, then top with cheese. Enjoy!<br />
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If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow <b><a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a></b> on Twitter!<br />
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<br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com1tag:blogger.com,1999:blog-8143503334151860279.post-86703778350443236232012-10-02T12:10:00.000-07:002012-10-02T12:10:09.654-07:00Beer Can Chicken – Asian StyleOne of the great things about beer can chicken is that you can take the basic principle – plop a chicken on top of a can, grill it over indirect heat, and get moist, delicious chicken – and add whatever flavors you want. So far, I’ve posted recipes for beer can chicken with <a href="http://youcangrillthat.blogspot.com/2012/06/beer-can-chicken-buffalo-style.html" target="_blank">Buffalo</a> and <a href="http://youcangrillthat.blogspot.com/2012/06/beer-can-chicken-indian-style.html" target="_blank">Indian</a> flavors (along with a great <a href="http://youcangrillthat.blogspot.com/2012/08/curry-chicken-salad-aka-indian-style.html" target="_blank">curry chicken salad recipe for leftovers</a>), and I’m always looking for new themes.<br /><br />This week, I cooked an Asian-style beer can chicken. I soaked it overnight in a homemade marinade with soy and ginger, then slow-cooked it on the grill. It was (as beer can chicken always is!) very juicy, and it really soaked up the awesome flavor of the marinade. <br /><br />And, of course, I served it with my <a href="http://youcangrillthat.blogspot.com/2012/05/how-to-cook-fried-rice-on-grill.html" target="_blank">grilled fried rice</a>. The timing works out perfectly. Just steam the rice while the chicken is grilling, then fry it over the grill while the chicken rests. Makes a great meal! (Yes, Mom, we got our veggies - started the meal with a side salad.)<br />
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<u><b>Ingredients:</b></u><br /><br />1 whole chicken, about 4.5 pounds<br /><br /><b>Marinade ingredients:</b><br /><br />1/3 cup soy sauce<br />1/3 cup oil<br />1/3 cup brown sugar<br />2 tablespoons honey (<b>Tip</b> - Measuring honey is a pain. Just give the bottle a good squeeze for a couple seconds)<br />1 teaspoon sesame seeds<br />1 tablespoon ginger<br />3 cloves garlic, minced<br />1 tablespoon lime juice<br />2 teaspoons red pepper flakes<br />1 teaspoon curry powder<br />1 teaspoon onion salt<br />1 teaspoon salt<br />1 teaspoon pepper<br /><br /><u><b>Directions:</b></u><br /><br />1. In a large bowl, mix all marinade ingredients. <br />2. Remove chicken neck and giblets (I try to freeze them to save for stocks). Rinse the chicken inside and out, and pat dry with paper towels.<br />3. Add chicken to bowl and cover with marinade. Refrigerate overnight.<br />4. When you’re ready to grill, fill your chimney starter with charcoal and light. Soak some wood chunks or chips. <br />5. While your coals are getting hot, drink half a can of beer (soda is fine too). <br />6. Set up your grill for indirect cooking, with all of the coals and wood chunks on one side, and a drip pan on the other.<br />7. Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan, opposite the coals. Use the legs and the can to form a tripod to hold the chicken upright, like so:<br />
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8. Place the lid on the grill, with holes above the chicken. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy:<br />
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9. Let chicken rest at least 10-15 minutes before carving.<br /><br />If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow <b><a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a></b> on Twitter!<br /><br /><br /><br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com1tag:blogger.com,1999:blog-8143503334151860279.post-48260251637015925382012-09-18T13:56:00.000-07:002012-09-18T13:56:19.112-07:00How to Smoke a Turkey Breast on the GrillLooking for a slice of Thanksgiving any time of the year, in less than two hours? <br /><br />Cooking a whole turkey is an ordeal. There’s a lot of prep work, it takes days to thaw (while it consumes your entire refrigerator), and then it takes hours to cook. Done right, it’s delicious and totally worth the effort. But still, an ordeal.<br /><br />A turkey breast, on the other hand, thaws overnight, doesn’t take up too much fridge space, and can be smoked in less than two hours (just enough time to make corn bread dressing while it smokes, but that’s a recipe for another day . . . stay tuned).<br /><br />With just a little prep work, you can have a moist, juicy, flavorful smoked turkey any day of the year – give it a shot!<br />
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<u><b>Ingredients:</b></u><br /><br />1 turkey breast (about 4-5 pounds)<br />2 tablespoons butter<br /><br /><b>Brine ingredients:</b><br /><br />Water (about 2 quarts – enough to cover the whole breast)<br />½ cup salt<br />½ cup brown sugar<br />¼ cup lemon juice (or two lemons, cut in half and squeezed)<br />1 tablespoon dried rosemary (or 2 sprigs fresh rosemary)<br />1 tablespoon dried thyme (or 2 sprigs fresh)<br /><br /><b>Rub ingredients:</b><br /><br />1 teaspoon salt<br />1 teaspoon pepper<br />½ teaspoon paprika<br />½ teaspoon herbed poultry seasoning<br /><br /><u><b>Directions:</b></u><br /><br />1. The night before you’re planning to smoke the turkey, mix the brining ingredients in a large bowl and submerge the turkey. Cover and refrigerate overnight.<br />2. When you’re ready to cook, fill a chimney starter with charcoal and begin to heat the coals. Soak wood chunks in water.<br />3. While the charcoal is getting hot, prep the turkey. Remove it from the brine, and discard solution. Pat the turkey dry. Rub it with the butter, then sprinkle generously with salt, pepper, herbed poultry seasoning and paprika (feel free to mix up the spices to get the flavor you want).<br />4. When the coals are ready, set up your grill for indirect heat (like you would for <a href="http://youcangrillthat.blogspot.com/2012/04/holy-smokes-how-to-smoke-bbq-pork-on.html" target="_blank">BBQ pork shoulder</a>). Place charcoal on one side of the grill. Place a drip pan on the other side, next to the goals. Place soaked wood chunks directly on the charcoal, then add the grill grate.<br />5. Place the turkey above the drip pan, on the opposite side of the grill from the charcoal and wood. Cover the grill, with the holes in the lid directly above the turkey.<br />
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6. Smoke turkey, covered, for 40 minutes. Rotate the turkey 180 degrees, add newly soaked wood chunks, and recover.<br />7. Smoke turkey another 40 minutes. Rotate turkey again, add more wood chunks, and insert a meat thermometer into the thickest part of the breast, not touching the bone.<br />8. Continue smoking turkey until it reaches an internal temperature of 165 degrees. Remove turkey from the grill. Let rest for 15 minutes before carving. Enjoy!<br />
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<br />If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-2942976234463920402012-09-10T13:58:00.000-07:002012-09-10T13:58:23.308-07:00Pulled Pork Leftover Edition – Carnitas Burritos!I’ve been smoking A LOT of pork shoulders lately, and while I could eat BBQ pork sandwiches just about every day, it’s always nice to have a little variety. Of course, when you’ve already done the work of smoking the shoulder, you’re looking for a recipe for the leftovers that’s quick and easy. For leftover pulled pork, it’s hard to beat carnitas burritos.<br />
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I’m going to keep this recipe pretty vague. In fact, it’s not really a recipe so much as a suggestion – if you have leftover pork, make some burritos. That said, here’s what I used:<br /><br /><b>Ingredients</b><br /><br />Leftover smoked pork shoulder (<a href="http://youcangrillthat.blogspot.com/2012/04/holy-smokes-how-to-smoke-bbq-pork-on.html" target="_blank">here’s my recipe for smoking BBQ pork on the grill</a>) <br />One can of black beans<br />1 cup of white rice, cooked according to package directions<br />Shredded cheese<br />Salsa of your choice (<a href="http://youcangrillthat.blogspot.com/2012/04/grilled-corn-salsa.html" target="_blank">here’s a great recipe for salsa with grilled corn</a>)<br />Plain Greek yogurt – a tasty, healthy substitute for sour cream. Bet you won’t taste the difference!<br />Tortillas, warmed on stove, grill, or in microwave<br />Lettuce (<a href="http://youcangrillthat.blogspot.com/2012/03/challenge-accepted-grilled-lettuce.html" target="_blank">grilled if you want!</a>)<br /><br /><b>Directions</b><br /><br />1. Directions? Seriously? Ok, I’ll play along. Place tortilla on plate. Pile all other ingredients high. Wrap up in tortilla. Eat!<br /><br />If you like this “recipe,” please be sure to click on the links below to share it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter!<br /><br /><br />Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0tag:blogger.com,1999:blog-8143503334151860279.post-4503795714215801272012-09-04T09:18:00.000-07:002013-11-13T09:57:05.721-08:00Peanut Butter, Apple and Oatmeal Cookies – for Dogs!When I grill, my dog Mollie is always my number one grilling buddy. Don’t worry; she doesn’t handle the food, though not for a lack of trying. Her primary jobs, in addition to keeping me company, are protecting the grill from squirrels, making sure that anything I spill gets cleaned up right away, and barking at any potential intruders into our backyard. <br />
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However, she’s always devastated when the food comes off the grill and she doesn’t get to eat. The unfairness of it all! She toils away for hours helping prepare what certainly smells like a delicious meal, and she doesn’t even a taste? That’s just wrong.<br />
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So for her birthday, I cooked some cookies on the grill that were just for Mollie. These are really healthy treats for dogs, and she LOVED them. I’m sure your four-legged friends will too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeOVvFZHQpp8dt8ba70N91dZ3rNf8cVnJ5fSTOSxLvXr8bN9jIwyqvGNz-TMkv7ObocPrpj7iAKb8YjRs2W9kY0ULVUh82lLg7iMX3jcCW2IRdXg_OsDF6TT7x2HTyXMB25S7b5HsJw4Y/s1600/photo%252835%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeOVvFZHQpp8dt8ba70N91dZ3rNf8cVnJ5fSTOSxLvXr8bN9jIwyqvGNz-TMkv7ObocPrpj7iAKb8YjRs2W9kY0ULVUh82lLg7iMX3jcCW2IRdXg_OsDF6TT7x2HTyXMB25S7b5HsJw4Y/s320/photo%252835%2529.JPG" width="240" /></a></div>
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<i>Mollie attacking her kong to get a cookie out!</i></div>
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<b>Ingredients:</b><br />
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2 tablespoons peanut butter<br />
1 egg<br />
½ cup unsweetened apple sauce<br />
2 tablespoons molasses<br />
1 cup whole wheat flour<br />
1 cup rolled oats<br />
1 teaspoon baking powder<br />
1 apple, cored and finely chopped (or grated)<br />
Nonstick cooking spray<br />
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<b>Directions:</b><br />
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1. Mix the peanut butter, egg, apple sauce and molasses well.<br />
2. Add the apple and dry ingredients and mix well.<br />
3. Spoon cookie dough onto well-greased baking sheet (one you don’t mind putting right on the grill).<br />
4. Heat your charcoal and spread the coals into one layer covering the bottom of the grill.<br />
5. Place the cookie sheet in the center of the grill. Cook for about 5 minutes, covered. Flip the cookies over, and cook for another 5 minutes. They should be nice and crispy on the outside, but still chewy on the inside.<br />
6. Remove the cookies from the grill, and let them cool for at least 20 minutes. Then serve!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnBpcl5d9Sxg3B1yERC7SeG-wM-5vWM4FCWM4fTxz5Avb-_p2eqr1RVIWS_ky26rCu1hanqohKAnExQCTw9y6SKHjdP4ySlhKQ7rQOqbsEUnE-0Ie9V1Y0Hbq58k1bppmdSGgKQh-7epC/s1600/photo(31).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnBpcl5d9Sxg3B1yERC7SeG-wM-5vWM4FCWM4fTxz5Avb-_p2eqr1RVIWS_ky26rCu1hanqohKAnExQCTw9y6SKHjdP4ySlhKQ7rQOqbsEUnE-0Ie9V1Y0Hbq58k1bppmdSGgKQh-7epC/s320/photo(31).JPG" width="240" /></a></div>
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If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow <a href="https://twitter.com/YouCanGrillThat" target="_blank">@youcangrillthat</a> on Twitter! Michaelhttp://www.blogger.com/profile/09852075545477902601noreply@blogger.com0