Grilling Recipes
 

Any great grilling recipes or ideas you want to share? I'm going shopping for a cookout tomorrow.

Mungo-lian Barbequed Tri Tip Sandwiches

Tri Tip Rub, recipe follows
2 1/2 to 3-pound tri tip
Bread buns or rolls, of your preference
Mungo-lian Barbeque Sauce, recipe follows

Apply rub to tri tip at least 2 hours before grilling.

Heat 3 or 4 burners of a gas grill on high for 10 minutes. Sear tri tip on fat side first with lid down for 2 or 3 minutes. Rotate 1/4 turn to get cross hatched grill marks on surface and leave for 2 more minutes. Flip tri tip over to bottom and sear for 5 minutes with lid down. Shut off burner on 1 side and move meat to the side that is turned off. Close lid of grill and let cook for approximately 30 minutes for a 2 1/2 to 3-pound tri tip. Test meat for doneness and apply the barbeque sauce for last 5 minutes of grilling. Slice thin and pile on buns with additional barbeque sauce.


Tri Tip / Steak Rub:
Equal amounts of mustard seed, dry mustard, granulated garlic powder, freshly ground or cracked black pepper and kosher salt

Mix all ingredients except salt. Salt can be added to the meat before the rub but in proportion to the type of meat you are grilling.

Mungo-lian Barbeque Sauce:
1/3 stick butter
1/2 medium onion, chopped fine
1 dash liquid smoke
1 tablespoon Worcestershire sauce
1/3 cup brown sugar
2 cups ketchup
1 tablespoon cracked black pepper
1/4 teaspoon cayenne pepper
1 dash yellow prepared mustard
1 lemon, juiced

Heat butter in a sauce pan until bubbly. Add onion and cook until softened. Add liquid smoke and Worcestershire sauce and cook 1 minute. Add the sugar, ketchup, black pepper, cayenne pepper and the dash of mustard. (The mustard will make the sauce very tangy, be careful not to add too much.) Mix and let simmer slowly for about 5 minutes. Add the lemon juice, to taste, to balance out the sugar. Mix and turn off flame. Sauce is ready to use.

Barbecue is always a good option!

Grilled Chicken Breast with Ginger and Soy

2 cups soy sauce
1/2 cup extra-virgin olive oil
1/4 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts, pounded thin

Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.

Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

i only know kebab and grill squid.

I may just go eat with Michelle instead.

When I grill ribs, I simmer them in a mixture of Coke, orange pop and barbeque sauce. After they simmer for about 4 hours or so, just until they want to start falling apart, then they hit the grill for about 45 minutes or so on a medium heat. I put them meat side down first, then once they flip, load the bbq sauce to taste and enjoy.

It sounds weird with cooking them in pop, but goddamn if they don't turn out good as hell.