Chillin and Grillin - Recipes Please

[BensMom]

Please share your favorites!

[Tab]

1. Don't know about chillin'

but for grilling, you can do all the rubs you want, and yet I've yet to come across anything better than garlic salt (not powder - garlic salt). For red meat, e.g.: London Broil or any decent cut of steak. Rub some garlic salt on it and let it come up to room temperature (so you get an even cook) and grill it. For burgers, salt and pepper. If you're in a creative mood, slip a slice of butter into the center, but seal it off so it doesn't leak and flare up.

For chicken, I've really gotten to like Lawry's Tequila Lime marinade - I just coat it with it and grill.

Minimal is better, as far as I'm concerned.

[KarenS]

2. marinate in teriyaki sauce,,,,,

chicken, beef, pork, turkey,,,, for hours,,,, it works for all!!

:)

[Sparkly]

9. or tuna or tofu...

but not for as long.

[hippywife]

3. Kinda depends on

what you're grillin'. :hi:

[htuttle]

4. Here's a few I like

Basic Kabob Recipe:

1/4 cup Olive Oil
Several cloves minced garlic
1 Tablespoon (or so) Rosemary
1 Teaspoon Marjoram
1 Teaspoon Oregano
Salt/pepper to taste

Marinate some meat in it, string it on a skewer with some pearl onions, leek slices, peppers, etc. Baste in oil mixture, grill, basting every 10 minutes. Goes great with couscous and a Tzatziki sauce.

Tzatziki Sauce:
2 cups Yogurt, thick Greek-style
1 Cucumber peeled, seeded, grated
2 tablespoons Lemon juice
1-2 cloves Garlic minced (Though I use up to 4...)
1/4 cup Olive oil
1 teaspoon Salt

Some fresh dill and a hint of mint work well in Tzatziki sauce, too, especially if it's going over lamb kabobs.



Tandoori Chicken

I love to make this with drumsticks and wings.

INGREDIENTS:
4 pieces bone-in chicken breast-halves and legs in any combination
2 tablespoons light vegetable or olive oil for basting

Marinade:
3/4 cup plain yogurt
2 tablespoons lemon juice
4 cloves garlic, peeled
1-inch piece of peeled, fresh ginger
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 tablespoon red food coloring (optional)
2 tablespoons. yellow food coloring (optional)
Coarse salt to taste


Marinate for as long as you're willing to wait (overnight if possible). Grill, basting a few times. Eat.

Chicken Shawarma

Marinade:
8 Chicken Thighs (skinless & boneless)
1 tsp. Mixed Spice*
1⁄4 tsp. Cardamoms (Choti Ilaichi)
(freshly grounded) Salt (to taste)
Black Pepper Powder (Pisi Kaali Mirch) (to taste)
1⁄4 cup Plain Yogurt
1⁄2 cup Malt Vinegar
1 tbsp. Vegetable Oil

Sauce:
1⁄4 cup Plain Yogurt
1⁄2 cup Tahini Sauce
1⁄2 tsp. Garlic (Lehsan)
(minced) Salt (to taste)
Black Pepper Powder (Pisi Kaali Mirch) (to taste)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tbsp. Fresh Parsley (chopped)
1 tbsp. Olive Oil (Zaitoon Ka Tail)


Marinate for as long as you can, grill, eat on pita bread with tomatoes, onions, lettuce and the sauce.

* Lebanese 'Mixed Spice' recipe:
1/4 tsp. powdered allspice
1 tsp. black pepper
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tsp. fenugreek
2 tsp. powdered ginger

[hippywife]

5. Those all sound fabulous!!

Can I come over to your house the next time you fire up the grill? :9

Seriously, I'm keeping these! Thanx! :hi:

[htuttle]

6. Just made a pile of tandoori drumsticks tonight!

I skip the food coloring and add a bunch of mild paprika to get a redder color (and slightly hotter taste). No grill tonight -- I cooked it in a 400F oven on a rack in a cookie pan.

We had it with a can of Jyoti Dehli Saag I got at the coop down the street. It's REALLY good for a canned food. I'm going to try the rest of their stuff soon.
http://www.jyotifoods.com/pages/catalog.html

[BensMom]

7. hey Thanks

It all sounds so good.


I am going to dump out all my old spices and start fresh.

[Stinky The Clown]

8. For chicken and pork: brine

1 tablespoon each of salt and brown sugar to the quart. Brine chops and breasts for an hour. Grill by your favorite method/recipe.

[catnhatnh]

10. Cheap pork chops and pressed wood pellets.....

Cheap chops sliced thin and dumped for a couple hours in a marinade of olive oil, cider vinegar, msg, and sazon.....Compressed wood smoking pellets-I use BBQr's Delight brand available on E-bay-hickory or Jack Daniels flavor (JD is made from actual used whiskey barrels).
Take about a half cup of pellets and fold them into 4 double thickness foil pouches being sure to seal the edges well and poke a single small hole in each-I use a bamboo skewer for this. These can be used on any type cooker but I like to use mine on my mini propane unit-a tabletop weber unit made for camping. Lay the pouches below the cooking grid directly on the heat disperser plate.Ignite the grill, set on high, and cover.When thick smoke boils out cut the temperature back to medium high and you are ready to cook.
Put the chops on and cover watching for flare ups or a reduction in smoke-if the smoke drops off too much raise the heat.Turn the chops every 5 or six minutes until done.....UMMM-UMMM....That's mighty fine pig! Very nice served with a chilled pasta ranch salad and better still with chilled beer.

[cali]

11. For chicken:

juice of one lemon
1/4 cup olive oil
1 tablespoon dijon mustard
2 tablespoons white wine
fresh or dried tarragon (or herbs of your choice)
salt and pepper to taste.

dump chicken pieces in zip lock plastic bag. Pour marinade over. stick in fridge overnight. Grill.

I serve this sith a cold sauce of yogurt, dijon, herbs and shredded cukes.