Ultimate Grilling Guide

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1 Ultimate Grilling Guide 10 Recipes for the Perfect BBQ Wow friends and family with these bold twists on classic BBQ dishes including grilled sides Sweet-Hot Baby Back Ribs Chili-Barbecued Chicken Smoky Steak Barbecue Kebabs Brown Sugar Pork Chops with Peach Barbecue Sauce Spicy Cheddar Stuffed Burgers Mexican-Grilled Shrimp with Smoky Sweet Sauce Grilled Grouper withwatermelon Salsa Summer Grilled Peach Salad Perfect Grilled Corn Grilled Banana Splits Home

2 1 SWEET-HOT BABY BACK RIBS SWEET-HOT CUE SAUCE Yield: Makes 4 cups 2 (10-oz.) bottles sweet chili sauce 2 cups ketchup 1 / 3 cup firmly packed dark brown sugar 1 teaspoon ground ginger 1 teaspoon pepper ½ teaspoon dried crushed red pepper flakes Our directions for these juicy baby back ribs are for a two-burner gas grill. If you have a three-burner grill, light both sides, and leave the center portion off. Yield: Makes 6 servings 2 tablespoons ground ginger 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon dried crushed red pepper 3 slabs baby back pork ribs (about 5 ½ lb.) 2 limes, halved Sweet-Hot Cue Sauce (recipe below) 1. Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes. 1. Combine first 4 ingredients in a small bowl. 2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) 3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap. 4. Light 1 side of grill, heating to medium-high heat (350 to 400 ); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other. 5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes. 6. Lower grill temperature to medium heat (300 to 350 ); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot Cue Sauce.

3 2 CHILI-BARBECUED CHICKEN Our tender grilled chicken recipe get smoky flavor from wood chips. Yield: Makes 4 to 6 servings 2 cups hickory or mesquite wood chips ¼ cup water 3 tablespoons ketchup 2 tablespoons butter or margarine, melted 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon paprika 2 teaspoons chili powder ¼ teaspoon dried crushed red pepper 3 to 4 pounds chicken pieces 1. Soak wood chips in water to cover 30 minutes. 2. Stir together ¼ cup water and next 10 ingredients; set aside. 3. Drain wood chips. Place in center of a large square of aluminum foil, and fold edges to seal. Punch several holes in the top of the packet. 4. Prepare fire by piling charcoal or lava rocks on sides of grill, leaving center empty. Place foil packet on 1 side of coals; place drip pan between coals. Coat food rack with vegetable cooking spray; place on grill. 5. Arrange chicken, skin side up, over drip pan; grill, covered with grill lid, over medium-high heat (350 to 400 ) 10 minutes on each side. Brush chicken with sauce; grill 20 to 25 more minutes or until done, basting and turning frequently.

4 3 SMOKY STEAK BARBECUE KEBABS Yield: Makes 8 servings 2 pounds top sirloin steak, trimmed ½ large red onion, cut into fourths and separated into pieces 1 pt. cherry tomatoes 8 (8-inch) metal skewers Smoky Barbecue Rub (recipe below) White Barbecue Sauce (recipe below) 1. Preheat grill to 350 to 400 (medium-high) heat. Cut steak into 1-inch cubes. Thread steak, onion, and tomatoes alternately onto skewers, leaving a ¼-inch space between pieces. Sprinkle kebabs with Smoky Barbecue Rub. 2. Grill kebabs, covered with grill lid, 4 to 5 minutes on each side. Serve with White Barbecue Sauce. SMOKY BARBECUE RUB Yield: Makes about 1/4 cup 2 tablespoons firmly packed dark brown sugar 2 teaspoons garlic salt 1 teaspoon chipotle chile powder ½ teaspoon ground cumin ¼ teaspoon dried oregano 1. Stir together brown sugar, garlic salt, chipotle chile powder, cumin, and oregano. WHITE BARBECUE SAUCE Yield: Makes about 1 3/4 cups 1 ½ cups mayonnaise 1 / 3 cup white vinegar 1 teaspoon pepper ½ teaspoon salt ½ teaspoon sugar 1 garlic clove, pressed 1. Stir together mayonnaise, vinegar, pepper, salt, sugar, and garlic.

5 4 BROWN SUGAR PORK CHOPS WITH PEACH BARBECUE SAUCE The brown sugar marinade caramelizes beautifully on the pork chops when you grill them, and the peach barbecue sauce with fragrant fresh ginger is a perfect match. Yield: Makes 4 servings ¾ cup firmly packed dark brown sugar ¼ cup kosher salt 2 cups boiling water 3 cups ice cubes 4 bone-in pork loin chops (about 2 lb.) 1 medium-size sweet onion, finely chopped 1 tablespoon canola oil 1 garlic clove, minced 1 (1-inch) piece fresh ginger, peeled and grated 1 ½ cups ketchup ½ cup peach preserves or jam 2 large peaches (about 1 lb.), peeled and cut into ¾-inch chunks 2 tablespoons apple cider vinegar Kosher salt and freshly ground pepper to taste Garnish: fresh oregano sprigs 1. Combine sugar and salt in a large bowl; add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes. 2. Meanwhile, sauté onion in hot oil in a medium saucepan over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves, and peaches. Reduce heat to low, and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with kosher salt and freshly ground pepper to taste. Remove from heat. 3. Remove pork from brine, discarding brine. Rinse pork well, and pat dry with paper towels. 4. Preheat grill to 350 to 400 (medium-high) heat. Pour half of peach mixture into a bowl; reserve remaining mixture. Season both sides of pork with desired amount of kosher salt and freshly ground pepper. 5. Grill pork, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion of each chop registers 145, basting pork occasionally with peach mixture in bowl. Remove pork from grill; let stand 5 minutes before serving. Serve with reserved peach mixture.

6 5 SPICY CHEDDAR STUFFED BURGERS These burgers feature cheddar cheese that melts between two patties instead of on top of one. Have tomatoes, red onion, lettuce, mustard, and mayonnaise on hand for guests to dress the hamburgers as they please. Yield: Makes 4 servings 1 (7-ounce) can chipotle peppers in adobo sauce, undrained 2 pounds lean ground beef 2 teaspoons steak seasoning ½ (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices 4 sesame seed hamburger buns Sweet-Hot Cue Sauce (recipe on page 1) 1. Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired. 2. Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes. 3. Grill, covered with grill lid, over medium-high heat (350 to 400 ) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings. Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning and Cracker Barrel Sharp Cheddar Cheese.

7 6 MEXICAN-GRILLED SHRIMP WITH SMOKY SWEET SAUCE Make this zesty Mexican seafood recipe for a summer appetizer or a fragrant main dish; simply serve with rice and a vegetable for a complete meal. If you use wooden skewers for this recipe, soak them in water for at least an hour to keep them from burning. Yield: Makes 4 servings 2 pounds unpeeled, large fresh shrimp 20 (12-inch) skewers ½ cup firmly packed dark brown sugar 6 garlic cloves, pressed 1 canned chipotle pepper in adobo sauce, minced 1 tablespoon adobo sauce 2 tablespoons rum 2 tablespoons water ¼ teaspoon salt 1 tablespoon tamarind paste 1 tablespoon olive oil Smoky Sweet Sauce (see below) 1. Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside. 2. Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat. 3. Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350 to 400 ) for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze. Serve with Smoky Sweet Sauce. Note: Tamarind is a tree-growing fruit. Its long pods contain a sweet-and-sour pulp from which a paste is made. Look for tamarind paste in the Mexican or Asian section of your grocery store. SMOKY SWEET SAUCE Yield: Makes 1 3/4 cups 1 cup low-sodium fat-free chicken broth ¼ cup chopped refrigerated mango slices ¼ cup loosely packed chopped fresh cilantro 2 teaspoons adobo sauce ¾ teaspoon salt 1 / 3 cup whipping cream 2 ½ tablespoons butter 1. Process first 5 ingredients in a blender 1 minute. Pour mixture into a saucepan, and bring to a boil over medium-high heat. Add cream, and cook, whisking often, 6 minutes or until slightly thick. Remove from heat, and whisk in butter until melted.

8 7 GRILLED GROUPER WITH WATERMELON SALSA Try this twist: For a sandwich option, serve fish and salsa in pita pockets. Yield: Makes 4 servings 4 (4-oz.) grouper fillets 1 teaspoon freshly ground pepper 1 teaspoon salt, divided 3 tablespoons olive oil, divided 2 cups chopped seedless watermelon 1/4 cup chopped pitted kalamata olives 1/2 English cucumber, chopped 1 small jalapeño pepper, seeded and minced 2 tablespoons minced red onion 2 tablespoons white balsamic vinegar 1. Preheat grill to 350º to 400º (medium-high) heat. Sprinkle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil. 2. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. 3. Combine chopped watermelon, next 5 ingredients, and remaining 1/2 tsp. salt and 1 Tbsp. olive oil. Serve with grilled fish.

9 8 SUMMER GRILLED PEACH SALAD Gorgonzola cheese gets gooey and delicious melted over the grilled peaches in this amazing summer salad recipe. There s a perfect balance of salty and sweet goodness. Yield: Makes 4 servings 1 cup pecans 4 large fresh, ripe peaches, halved 3 tablespoons extra virgin olive oil, divided Salt and freshly ground pepper 1 (4-oz.) wedge Gorgonzola cheese, broken into 8 pieces 2 cups arugula ¼ cup honey* 2 tablespoons finely chopped chives 1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. 2. Preheat grill to 350 to 400 (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt. 3. Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives. *Aged balsamic vinegar may be substituted.

10 9 PERFECT GRILLED CORN Fresh grilled corn is a summer staple, and we ve devised three unique and delicious ways to top it. Yield: Makes 6 servings 6 ears fresh corn Kitchen string TOPPINGS (BELOW) 1. Preheat grill to 350 to 400 (medium-high) heat. Pull back husks from ears of corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak corn in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Serve with desired toppings. TOPPINGS 1. Herbed Cotija Cheese: Toss together 1 cup crumbled Cotija cheese, 2 Tbsp. each chopped fresh cilantro and chives, and 1 tsp. each chili powder and lime zest. Brush corn with melted butter; sprinkle with Herbed Cotija Cheese. Serve with fresh lime wedges. Makes: 1 1/4 cups. 2. Parmesan-Pesto Butter: Stir together 1/2 cup butter, softened; 1/2 cup freshly grated Parmesan cheese; 2 Tbsp. jarred refrigerated pesto sauce; 2 Tbsp. each finely chopped fresh flat-leaf parsley and chives; 1 garlic clove, pressed; and 1 tsp. freshly ground pepper in a bowl. Makes: 3/4 cup. 3. Chipotle Butter: Stir together 1/2 cup butter, softened; 2 Tbsp. each finely chopped fresh cilantro and chives; 1 Tbsp. finely chopped canned chipotle pepper in adobo sauce; 1 tsp. lime zest; and 1 tsp. freshly ground pepper. Makes: 3/4 cup.

11 10 GRILLED BANANA SPLITS Choose baby bananas (also known as Oritos, Lady Fingers, and Manzanos) or small bananas that are just ripe and still firm so they ll hold their shape on the grill. Pick any flavor of light ice cream or frozen yogurt. Yield: Makes 6 servings CHOCOLATE SAUCE Yield: Makes about 1 / 3 cup (serving size: about 1 tbsp.) 2 (0.78-oz.) dark chocolate bars, broken into pieces ¼ cup 1% low-fat milk Vegetable cooking spray ¼ cup chopped pecans ¼ cup sweetened flaked coconut 6 unpeeled baby or small bananas with green tips* 6 fresh pineapple slices** 1 pt. fat-free vanilla ice cream 1 pt. low-fat chocolate frozen yogurt Chocolate Sauce (recipe below) Garnish: maraschino cherries 1. Microwave chocolate and milk in a small microwavesafe bowl at HIGH 30 to 45 seconds or until chocolate is melted. Stir until mixture is smooth. Note: For testing purposes only, we used CocoaVia Original Chocolate Bar *3 regular bananas, peeled and quartered, may be substituted. Increase grilling time to 4 minutes on each side. **Canned pineapple slices in juice, drained, may be substituted. 1. Coat cold cooking grate of grill with cooking spray. Preheat grill to 300 to 350 (medium) heat. 2. Preheat oven to 350. Place pecans in a single layer in a shallow pan. Place coconut in a single layer in another shallow pan. Bake pecans and coconut 7 to 8 minutes or until toasted and pecans are fragrant, stirring occasionally. 3. Peel bananas, and cut in half lengthwise. Coat bananas with cooking spray. Grill pineapple slices, covered with grill lid, over 300 to 350 (medium) heat 4 minutes on each side or until lightly caramelized. Grill banana halves 1 to 2 minutes on each side or until lightly caramelized. 4. Chop grilled pineapple. Arrange 2 grilled banana halves in each of 6 (8-oz.) banana-split dishes or other serving bowls. Scoop ¼ cup vanilla ice cream and 1/4 cup chocolate frozen yogurt into each dish between banana slices. Top each with 1 Tbsp. Chocolate Sauce, 1 chopped pineapple slice, 2 tsp. pecans, and 2 tsp. coconut. Garnish, if desired. Serve immediately. Note: If using a charcoal grill, place banana slices around the outer edge of grill to prevent burning. Watch them carefully as they will cook fast. Ultimate Grilling Guide 10 Recipes for the Perfect BBQ

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