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Best Grilled Meal

I used my grill for the first time this week. There is just something special about a meal cooked outside. These side dish recipes are so easy to grill and a great addition to entrees.  – Pat

POTATO PACKETS

2 medium potatoes, peeled and diced

1 cup of chopped onion

2 tablespoons butter or margarine

1/2 teaspoon salt

1/4 teaspoon white pepper

On two pieces of heavy-duty foil (about 18×18-inch) divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly. Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender. Yield: 4 servings.

GRILLED ONION

1 large onion, peeled

1 tablespoon butter or margarine

1 teaspoon beef bouillon granules

Hollow the center of onion to a depth of 1-inch. Chop removed onion center. Place butter and bouillon in center of onion; top with the chopped onion. Wrap tightly in heavy-duty foil. Cook on a covered grill over medium heat for 25-30 minutes or until tender. Cut into wedges. Yield: 4 servings.

MARINATED RIBEYES

1/3 cup hot water

3 tablespoons finely chopped onion

2 tablespoons apple cider or red wine vinegar

2 tablespoons olive or vegetable oil

2 tablespoons soy sauce

1 teaspoon beef bouillon granules

1 garlic clove, minced

1/2 teaspoon paprika

1/2 teaspoon coarsely ground pepper

2 beef ribeye steaks (about 1 inch thick and 12 ounces each)

In a bowl, combine the first nine ingredients. Remove 1/2 cup of marinade and refrigerate. Pierce steaks several times on both sides with a fork; place in an 11x7x2-inch glass dish. Pour remaining marinade over steaks; turn to coat. Cover and refrigerate overnight. Remove steaks, discarding marinade. Grill uncovered, over medium-hot heat for 4-8 minutes on each side or until the meat reaches desired doneness. Warm reserved marinade and serve with steaks. Yield 2 servings.

BARBECUED CHICKEN

2 garlic cloves, minced

2 teaspoons butter or margarine

1 cup ketchup

1/4 cup packed brown sugar

1/4 cup chili sauce

2 tablespoons Worcestershire sauce

1 tablespoon celery seed

1 tablespoon prepared mustard

1/2 teaspoon salt

2 dashes hot pepper sauce

2 broiler/fryer chickens ( 3 1/2 to 4 pounds each), quartered

Sauté garlic in butter in a saucepan until tender. Add the next eight ingredients. Bring to a boil stirring constantly. Remove from heat and set aside. Cover chicken and grill over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear, basting and turning several times. Yield: 8 servings.

GRILLED MUSHROOMS

1/2 pound whole fresh mushrooms (medium size works best)

1/4 cup butter or margarine, melted

1/2 teaspoon dill weed

1/2 teaspoon garlic salt

Thread mushrooms on skewers. Combine butter, dill and garlic salt; brush over mushrooms. Grill over hot coals for 10-15 minutes, basting and turning every 5 minutes. Yield; 4 servings.

QUICK TIPS

• In a large shaker, combine six parts salt to one part pepper for a quick and easy seasoning.

• Add raw rice to the salt shaker to keep the salt free flowing.

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