Broiled Salmon on the Grill

This is more “technique” than recipe.  But Salmon is fast becoming America’s favorite fish and it is a delicious and easy choice for your next BBQ party. 

Broiled Salmon

Ingredients

• 4 (8-ounce) salmon fillets
• Olive oil
• Salt and pepper

Directions

1. Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper.
2. Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important.
3. Then close the lid and allow to cook about 5 to 7 minutes.
4. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes.  You are going to let the fish cook about 90 percent on this side. It is very important not to mess with the fish during the first few minutes of cooking (unless it is burning or some other problem) as the fish will “seize up” and stick to the grill at first.  If you try and move it, it will fall apart.  Many of us have experienced this.  Let it cook and it will eventually start to release naturally.  Try it. — Mark
5. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes.
6. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes. .

Carolina Honey Glaze and Cajun Seasoning

Dedicated Grill Chefs always have a wealth of international and regional flavoring, condiments and sauces at their disposal.  Start building your collection with this easy and tasty 2-for-1 combination.

Carolina Honey Glaze

Ingredients

• 2 cups Cajun Seasoning (Recipe Below)
• 2 tablespoons Dijon Mustard
• 1/4 cup Honey
• 2 Tablespoons Cider Vinegar or Orange Juice

Directions

1. Combine all ingredients and mix well.

Use to marinete pork ribs up to 24 hours, pork chops or chicken breasts up to 4 hours and chicken wings up to 8 hours. 

Can be made in advance and stored in refrigerater.

Cajun Seasoning

Ingredients

• 2 tablespoons White Peppercorns
• 2 tablespoons Black Peppercorns
• 2 tablespoons Cayenne Pepper
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 2 teaspoons Dried Thyme
• 1 teaspoon dry Mustard Powder
• 1/2 teaspoon ground Fennel
• 1/2 teaspoon dried Oregano
• 1/4 teaspoon ground Cumin

Directions

1. Grind all ingredients together using a food processor or blender.

Can also be used as a rub on steaks, pork or chicken — rub in up to 4 hours before grilling — or fish — rub in up to 30 minutes before grilling. .

 

Free Healthy BBQ Recipes

It may not come as a shock to you that I LOVE BBQ.

If you are reading this blog you probably feel the same way I do. 

I enjoy discovering new and exciting BBQ recipes.  And if someone gives those recipes to me — all the better. 

To the right you see a grill full of delicious looking chicken and some links.  They are for a service which will deliver to your mailbox wonderful — and HEALTHY — BBQ recipes.   Look at them — BBQ Chicken, Zesty Turkey Burgers, Spicy Grilled Shrimp, Portobello Burgers, Grilled Vegetable Basket and Grilled Pineapple Slices – YUMM! 

Now if you are like me, you get far too much mail already.  I understand.  But, unlike most junk mail, this is something I actually want.

Do yourself a favor and check it out.  It costs nothing.

Just click on the Grill or one of the Recipes. 

See ya,

Mark

Grilled Curry Apricot Shrimp

Ingredients:

• ½ cup Olive Oil
• ½ cup Apricot Preserves
• 2 Tablespoon Dijon Mustard
• 2 Tablespoon Curry Powder
• 2 Tablespoon Garlic, minced
• 2 Tablespoon Cilantro, chopped
• 2 Jalapeno chilies, minced and seeded
• 16 – 20 large Shrimp, peeled, deveined and tails removed
• 4 skewers, (if using bamboo skewers – soak in water for 30 minutes first)

Directions:

1. Combine first seven ingredients in medium bowl.
2. Add shrimp and toss to coat.
3. Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally.
4. Prepare a two zone fire.
5. Skewer 4 shrimp
6. Grill on high heat zone (Click Here to read how to check the temperature of your grill.) until shrimp are just cooked through, brushing frequently with marinade, about 3 minutes per side.
7. Bring remaining marinade to simmer in small saucepan.
8. Serve on skewers, passing marinade separately. .

Coca Cola BBQ Sauce

Coca Cola makes tasty BBQ Sauce

It’s no surprise to any Southerner that there is a Coca-Cola BBQ Sauce. In the South we tend to put Coke in almost everything.

The truth is a quick search of the web will find dozens of recipes for Coca-Cola BBQ Sauce. Some are as simple as “1 can of Coke and 1 cup of Ketchup”. The Weekend Grillers like this one from the Coca Cola company itself just a bit more.

Of course if you are not in the Coke camp, you can always use Pepsi, RC Cola or Dr. Pepper. Do not use diet drinks; the NutraSweet breaks down under heat.

Coca-Cola BBQ Sauce 

 

Ingredients:

• 1 12-ounce can of Coke
• 1 ½ cups Ketchup
• 1 cup finely chopped Onion
• ¼ cup Cider Vinegar
• ¼ cup Worcestershire Sauce
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• Hot Pepper Sauce to taste

Directions:

1. Combine all ingredients in a medium saucepan.
2. Bring to a boil. Reduce heat to medium-low and simmer covered for 30 – 45 minutes or until sauce is thickened, stirring occasionally.
3. Season with hot pepper sauce.

This Recipe comes straight from The Weekend Grillers collections of sauces — Click Here to see more.

The Pioneer Woman Cooks! Cowboy Nachos

This is the best looking recipe you will see today. Possibly all week.

Maybe ever!

If this isn’t the best looking recipe you see today, I will email you a free cookbook.

Just send me a link to the one you think is better and I will send you a link to the cookbook.

theweekendgrillers (at) gmail (dot) com

I will share all the ones I get.

I don’t expect to get many –

Because THIS ONE LOOKS REAL GOOD.

Holy cow!

Are you ready?

Here you go — have at it!

Cowboy Nachos -- Holy Cow

Follow this link to see the recipes and the rest of the beautiful pictures — The Pioneer Woman Cooks! » Blog Archive » Cowboy Nachos

Okay, just one more before you go –

Brisket for Cowboy Nachos

Just to cover my butt here — the free cookbook will be in the form of a PDF Downloadable link and let’s say this offer expires on Aug 31st — though if it’s after that I will probably still send you to the cookbook link. Go on and try.

Blogged with the Flock Browser

Tags: CowboyNachos, Briskett,

Grilled Italian Sausage With Parmesan-Encrusted Polenta & Grilled Pepper Salad

I’ve been trying to stick to simpler recipes with this blog and put the more advanced ones on my other blog — The Weekend Grillers’ Blog.  This one first appeared there a few days ago.  But, while this is not a beginner’s recipe, it’s not as hard as it looks at first, either.  That’s because The Master, Steven Raichlen, explains everything down to the smallest detail.  If you can follow directions, you can make this recipe.

Enjoy.

Grilled Italian Sausage With Parmesan-Encrusted Polenta & Grilled Pepper Salad

by Steven Raichlen

This Recipe comes from Mr. Raichlen’s BBQ U TV show, Season 4, Tailgate Warriors Episode. 

Grilling Method: Direct Heat
Yield: 8

Ingredients

For the pepper salad:

• 2 red bell peppers
• 2 yellow or orange bell peppers
• 2 green bell peppers
• 1 clove garlic, chopped
• 1/2 teaspoon coarse salt (kosher or sea), or more to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley or slivered fresh basil

You’ll also need:

• 16 fresh Italian sausages, about 6 ounces each

For the polenta:

• 1 1-1/2 pound package commercially prepared cooked polenta
• 2 to 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh rosemary or another herb (optional)
• 1 cup freshly grated Parmesan cheese
• Freshly ground black pepper

Directions

1. Set up the grill for direct grilling and preheat to medium-high.

2. When ready to cook, place all the peppers on the grate and grill until the skins are blistered and charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. Transfer the hot peppers to a baking dish and cover with plastic wrap. Let the peppers cool to room temperature, about 20 minutes.

3. Meanwhile, make the dressing. Place the garlic and salt in a nonreactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the vinegar and lemon juice and whisk until the salt is dissolved. Whisk in the oil and parsley.

4. Using the tip of a paring knife, scrape the burnt skin off the peppers and cut the flesh off the core. Cut the peppers into quarters or strips and arrange them on a platter, alternating pieces of different colors. Stir the dressing and spoon it over the peppers.

You can serve it right away with the sausages and polenta, or let it sit for a few hours (refrigerated) to let the flavors blend. Bring it to room temperature before topping it with the sausages.

5. Lay the sausages on the hot grill grate, and grill 2 to 3 minutes per side (8 to 12 minutes, total) or until an instant read meat thermometer inserted in the sausage (parallel to the grill) registers 160 degrees F. Place the hot sausages on top of the prepared peppers.

6. Meanwhile, while the sausages are cooking, lay the polenta slices on the hot grill grate and cook, 2 to 4 minutes per side, rotating a quarter turn after 1 minute, to achieve an attractive crosshatch pattern of grill marks. Remove to a plate or platter, and immediately sprinkle the Parmesan cheese on top; a few grinds of black pepper are optional. Serve immediately.

Recipe from BBQ USA by Steven Raichlen Copyright © by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.  A similar version can also be found on his website BarbecueBible.com.

Blue Cheese Burger

Take a look at this.

Blue Cheese Burger with Habagardil Pickles

Doesn’t that look good?

That’s a Blue Cheese Burger I made recently to photograph for a website I am designing for a client friend of mine, Pops’ Pepper Patch.  Those are his delicious Habagardil Pickles up there, front and center.

The Pops’ site is not quite ready (I’ll let you know when it is) but you can enjoy the Blue Cheese Burger now.

It won’t be as good without Pops’ Pepper Patch Habagardils, but it’s still reeeeeeeal good.

Oops…almost forgot.  Ya gotta click the link below to get to the recipe.  It’s on my Weekend Grillers Blog.

BLUE CHEESE BURGER RECIPE

Mark

 

Over on The Weekend Grillers we have a Newsletter we send out occassionally to our readers.  It’s alot of fun.  We try in include recipes and tips as well as news and views.  We would love for you to be a part of The Weekend Griller Family.  Just give us your name and Email and we include you in the next mailing. SPAM is no good for BBQ!  Your email address is safe with us!
Name:
Email:
Thank You!

The Finger Test to Check the Doneness of Meat | Simply Recipes

Back a few posts ago I gave you a quick and easy way of testing the temperature of your grill using just your hand.

Today I have found for you a way of testing the “doneness” of a steak using almost the same method.

Pretty handy guy, aren’t I? Sorry.

The Finger Test to Check the Doneness of Meat | Simply Recipes

Mark

Blogged with the Flock Browser

Tags: Steak, grilling, testing the doneness,

Mr. Spriggs BBQ

Here’s a Guy who knows what BBQ is all about.

BBQ is FUN.

End of story.

Mr. Spriggs BBQ

It falls off the bone… LOL!

Now a little easy to make rub to put on those “falling off the bone” ribs.

Classic BBQ Rub

Ingredients:

• 2 tablespoons smoky paprika
• 2 tablespoons kosher salt
• 3 tablespoons sugar
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon celery salt
• 1 teaspoon oregano, crushed

Directions:

1. Combine everything in a bowl and mix well.

For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

Extra rub can be stored in an airtight container for up to 6 months.

Mark

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Tags: BBQ, Fun