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From: TigMode
Grilled Corn with Herbed Butter

Who said vegetarians can't cook out on the grill?  =)   This is a great way to cook corn on the cob.  Basically, soaking the husks saturates them and the heat from the grill steams the corn from the inside.  I also added a recipe for flavored butter to give this or any cooked corn a little added kick.

* 12 ears corn -- unhusked
* 1/2 cup butter, softened(1 stick)
* 2 tablespoons fresh chives,  snipped
* 1 tablespoon Worcestershire sauce
* 1 tablespoon fresh parsley, minced
* 1/2 teaspoon dried thyme leaves
* 1/2 teaspoon salt

Carefully peel back husks from corn; remove silk. Bring husks up and tie securely with kitchen string. Soak rehusked corn in cold water to cover for 30 minutes.

Place corn on grid. Grill over medium-high coals 25 minutes or until corn is tender, turning often. Remove string and husks. Serve with  savory butter. Makes 12 servings. Savory butter makes 1/2 cup.

You don't have to be a vegetarian to love these grilled mushroom burgers.  They are excellent on whole wheat buns, with a touch of dijon mustard!  This recipe is for 2 servings, but you can multiply it as needed.

*  2 large portobello caps
*  2 tablespoons olive oil (more or less)
*  1 cup sliced mixed peppers (green, red, yellow, orange)
*   several fresh onion rings if you like onions (Vidalia or purple onions with their sweet taste work great)
*   Italian seasoning (the basil/oregano stuff)
*  2 slices provolone or mozzarella cheese

Clean off the portabella cap, and cut stem close to cap, chop stem.  Gently heat the olive oil in a saute pan, then add the peppers, onion, and stem. Saute all together until just tender.  Set the peppers aside for a moment and use a pastry brush dipped in the  flavored olive oil in the bottom of the pan to oil the portabello  caps.  With the top side of the caps down, put all the peppers, etc. on the underside (up), transfer to the grill and cook for about  3-4 minutes. Put the cheese onto the peppers and grill until  melted.

Just wanted to pass along some quick marinade tips I have come across over the years, including some easy ones that you can keep on hand when you want to jazz up any chicken/pork you plan to throw on the grill.

Bottled salad dressing works wonderfully as a marinade.  Just pierce your chicken or pork pieces with a fork a few times then allow the meat to soak in the dressing marinades for a few hours in the fridge.  Bottled Italian dressing (the zestier the better) and Catalina French make fabulous marinades for chicken and pork!  Bottled honey mustard vinaigrette is excellent for both kinds of meat, too.

This is really called beer can chicken, but every time I imagine the beer can in the chicken I am reminded of the infamous ARMAGEDDON! wav.file and burst out laughing.  I had this at my friend Gail's house once....it was a specialty of her husband Tom's and I didn't believe the recipe til I saw him pull a can of Coors out of the chicken!

*  1/4 cup barbecue sauce
*  1 (12 oz) beer can, half full of beer
*  1 tablespoon dried basil
*  2 teaspoons paprika
*  1/2 teaspoon onion powder
*  1/4 teaspoon garlic powder
*  3/4 teaspoon salt
*  1/4 teaspoon black pepper
*  One 3- to 3-1/2 pound. chicken left whole

Preheat the grill to medium-high heat.  Add the barbecue sauce to the half-full can of beer, swishing gently to mix.

In a small bowl, combine the basil, paprika, onion powder, garlic powder, salt and pepper; mix well and rub evenly over
the chicken.  Place the cavity of the chicken over the beer can so that the chicken is sitting on the can; then place on the rack in the center of the grill.  Cover the grill and cook for 1 to 1-1/4 hours, or until no pink remains and the juices run clear.

Carefully pour the remaining sauce from the can into a bowl and serve with the chicken.

*  4 top loin pork chops
*  1/4 cup peach preserves
*  1/3 cup honey mustard
*  2 tablespoons lemon juice

Stir together preserves, mustard and lemon juice. Grill chops over a medium-hot fire, turning occasionally and basting with sauce, just until done.

Makes four servings.

This is one of Eric's favorites!

*  4 top loin pork chops
*  6 tablespoons teriyaki sauce
*  2 tablespoons molasses (or ketchup)

Season chops with salt and pepper; grill over medium hot coals, basting with teriyaki and molasses.

Makes four servings.

*  4 boneless top loin pork chops, cut into 1-inch cubes
*  4 tablespoons taco or fajita seasoning
*  1/2 green bell pepper, seeded and cut into 1-inch pieces
*  1/2 large onion peeled and cut into 1-inch pieces

In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers. Grill over a medium-hot fire, turning occasionally, until pork is nicely browned. Makes four servings.  If using wooden skewers, soak in water for 20 minutes before using.

This is a fabulous chicken and marinade recipe for a small crowd.  It has such a fruity zing that it's bound to become a favorite once you try it at your house.

* 1 cup unsweetened pineapple juice
* 1/2 teaspoon salt
* 3/4 cup orange juice
* 1/2 teaspoon ground pepper
* 2 tablespoons lemon zest
* 12 small chicken breast halves
* 1/2 cup lemon juice
* 3 garlic Cloves, minced
* 1 teaspoon dried thyme, crumbled

In a medium bowl combine pineapple juice, orange juice, lemon zest, lemon juice, garlic, thyme, salt and pepper; set aside. Rinse chicken and pat dry.  Place 6 chicken breasts in each of 2 large heavy food storage bags.  Pour 1/2 of the marinade into each bag.  Press out air and seal bags.  Squeeze gently rubbing the marinade into chicken.  Place each bag into the refrigerator for 2-4 hours, turning and rubbing marinade into chicken several times.  Remove from refrigerator 30 minutes before barbecuing.  Cook about 25 minutes over medium heat until well browned on both sides. Do not overcook.

Vidalia onions are soooo good and since the season is coming up, I thought I'd share an old stand by for the grill.  It makes a great side dish for chicken or grilled red meat.  It's so easy it's ridiculous, but kind of like baked potatoes, these are a low effort classic.

* 1 vidalia per person
*  butter
*  salt
*  pepper

Peel the onion and core it with a knife or apple corer.  Try not to go all the way through, so that you've made sort of a well in it.  Fill the well with butter (don't use margarine for this!).  Lightly salt and pepper each onion and  wrap in aluminum foil.  Place on a moderately hot spot of a grill for 45 minutes to an hour.  A knife should go through it like butter.  Whatever you do, it'll be good, but perfect opnions are almost black on the bottom where the onion sugars have almost burned and very tender on the inside.  Make a little bowl out of the aluminum foil and eat right out of it on your plate so that you don't lose any of the yummy
butter.

This is something different for a cook out when you want something a little bit elegant but still grillable.  Serve these with a huge green salad and maybe some roasted corn......

*  4 Rock Cornish hens (about 1 1/2 pounds each)
*  2 tablespoons basil-flavored olive oil, olive oil or margarine or butter, melted
*  1/2 teaspoon salt
*  1/4 teaspoon pepper

Brush grill rack with vegetable oil.  Heat grill to medium heat. Cut each hen in half along backbone from tail to neck, using    kitchen scissors.

Brush hen halves with oil. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of inside thigh    muscle and does not touch bone.

Place hen halves on grill rack. Cover and grill 4 to 6 inches from heat 30 to 40 minutes, brushing occasionally with oil, until meat thermometer reads 180 degrees and juice of hens is no longer pink when center of thigh is cut. Let stand loosely covered   about 15 minutes before serving.

These breasts are a nice way to fix chicken as a main dish, but when you add fresh rolls they make fabulous and flavorful sandwiches.  Try these instead of hamburgers some night and serve them on wheat rolls with fresh tomato slices and lettuce.

* 1/4 cup Dijon mustard
* 2 tablespoons honey
* 1 teaspoon dried oregano leaves
* 1/8 to 1/4 teaspoon ground red pepper (cayenne)
* 4 boneless, skinless chicken breast halves (about 1 pound)

Heat coals or gas grill.

Mix mustard, honey, oregano and red pepper. Brush on chicken.

Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with mustard mixture and    turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining    mustard mixture.

Yet another non-meat item that is an easy way to keep almost everything in your summer meal on the grill.  This recipe is enough for about 8 servings.  It's terrific with grilled meat, just add a salad and you're ready to eat.

*  1/2 cup butter, softened
*  2 cloves garlic, minced
*  24 new potatoes (about 3 lb.)
*  salt and pepper

 Stir together butter and garlic.  Arrange half of the potatoes in a single layer on square of double-thickness heavy-duty foil.  Dot potatoes evenly with half of the butter mixture; season with salt  and pepper.  Seal package securely.  Repeat with the remaining potatoes.

 Roast directly on hot coals or on grill at High setting for 40-45 minutes or until tender, turning packages occasionally.

Here is a quick way to make your own BBQ sauce!

*  1/2 Cup A-1 Sauce
*  2 Cups Ketchup
*  1/2 Cup Brown Sugar
*  1 Tbsp. Soy Sauce
*  1/4 Cup Honey
*  1 Tsp. Garlic Minced or 1/2 Tsp. Granulated Dry Garlic
*  1 Tsp. Lemon Juice

Who says you can't do a roast on the grill!!!

*  1- (4 lb.) beef chuck pot roast, cut 1 1/2 inches thick
*  1 teaspoon grated lemon peel
*  1/2 cup lemon juice
*  1/3 cup cooking oil
*  2 tblsp. sliced green onion with tops
*  4 teaspoons sugar
*  1-1/2 tsp. salt
*  1 tsp. Worcestershire sauce
*  1 tsp. prepared mustard
*  1/8 tsp. pepper

Score fat edges of roast.  Place meat in shallow baking dish.  Combine lemon peel and juice, cooking oil, green onion, sugar, salt, Worcestershire, mustard, and pepper.  Pour over roast.  Cover; Let stand 3 hours at room temperature or overnight in the refrigerator, turning roast several times.

Remove roast from marinade, reserving marinade.  Pat excess moisture from roast with paper toweling.

Grill the roast over medium coals for 12 to 15 minutes.  Turn; Cook 12 to 15 minutes more for rare to medium-rare. Heat reserved marinade and simmer for several minutes.

Remove roast to serving platter.  Carve across the grain into thin slices.  Spoon marinade over top.  Serves 6 to 8.

I have never made this yet, but when I was going through my Grilling Cookbook, I thought it looked interesting as well as tasty.  So I will share it.  If anyone makes it, I would love to hear your thoughts!

*  1-1/2 tsp. dry yeast
*  1 cup luke warm water
*  1/2 tsp. sugar
*  3 tbsp. olive oil
*  3 cups all purpose flour
*  1/4 cup tomato paste or italian tomato sauce
*  6 oz. sliced salami
*  1 red pepper, roasted, skinned, and sliced
*  3/4 cup pitted black olives
*  8 oz. grated mozzarella cheese

Combine yeast, water, and sugar together and stand in a warm place until mixture starts to foam. Add yeast to flour and oil and combine to form a dough. Knead on a lightly floured surface until smooth and elastic. Cover and stand in a warm place until doubled in size. Knock back dough and roll out to a rectangle the size of the base barbecue pan. Place dough into lightly oiled pan.

Spread dough with tomato paste and top with salami, red peppers, olives, and lastly cheese.

Cook pizza indirectly on high for approximately 20 minutes. Place pan directly over one burner on high for approximately two minutes to crisp the base.  Serves 6 to 8

*  1-1/2 pounds ground beef
*  1/2 cup Monterey jack cheese, grated
*  4 green chiles, chopped
*  4 slices of red onion
*  4 sliced of tomato
*  1 clove garlic, minced
*  1 teaspoon chile powder
*  1/2 teaspoon salt
*  1/2 teaspoon pepper

Mix ground beef garlic, chile powder, salt and pepper. Form into patties.  Preheat grill.

Grill to desired doneness.  Toast buns or rolls lightly.  Top burger patties with cheese, onion, tomato, chiles and slap them between the bun.

These are so yummy!!

*  4 pounds beef short ribs
*  1/2 cup dry red wine
*  1/4 cup soy sauce
*  2 tablespoons vegetable oil
*  3 cloves garlic, minced
*  1/2 teaspoon thyme
*  1/2 teaspoon black pepper

In a bowl combine everything but the ribs.  Mix well.  Place the ribs in a shallow baking dish and pour the marinade over them. Make sure the ribs are evenly coated.  Refrigerate for a couple of hours.

Preheat grill and prepare for indirect grilling. When the grill is hot remove ribs from marinade and place on grill to cook indirectly.  Discard marinade. Cook for 1 to 1 1/2 hours turning every 15 minutes.

These are awesome served on a bed of rice.......

 * 12 mushrooms
 * 2 green bell peppers
 * 1 red bell pepper
 * 1 pint cherry tomatoes
 * 2 onions
 * 1 eggplant
 * 3 zucchinis
 * 1/2 cup olive oil
 * 1/2 cup lemon juice
 * salt
 * black pepper

I suggest you use a sweet onion such as Vidalia, Imperial Sweet or Bermuda.

Prepare vegetables. Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks,  remove stems from cherry tomatoes, slice zucchini into thick slices,  cut eggplant into chunks.

Use 6 metal skewers about 6-8 inches long. Thread vegetables onto skewers, alternating according to color for a nice presentation.

Brush with a marinade of the olive oil, lemon juice, salt and  pepper.  Grill 4 inches from hot coals, turning and basting frequently.  Cook for about 12-15 minutes.

*  2 pounds chuck steak
*  12 corn tortillas
*  3 canned long green chiles
*  1/3 cup olive oil
*  1 clove garlic, minced
*  Salsa

Cut chiles into strips so that you have 12 of them. Cut steak into 1"x 1"x3" pieces.

Combine steak strips, garlic, and olive oil in a resealable bag. Toss and let sit for a couple of hours. Preheat grill. Grill steak on four sides until about medium rare. Warm tortillas in the oven. Remove steak from grill when done and place a piece in a tortilla with 1 piece of chile and roll up.  Serve with salsa.

This recipe is exactly why I think my husband is the "Grill King"!  It's to die for!

*  1-1/2 to 2 pounds flank steak
*  1/2 cup butter
*  1/4 cup beef broth
*  1/4 cup dry red wine
*  2 tablespoons oil
*  2 tablespoons minced fresh parsley
*  2 cloves garlic, minced
*  1 tablespoon red wine vinegar
*  1 tablespoons minced scallion tops
*  1 teaspoon Worcestershire sauce
*  salt and pepper to taste

Cut 1 inch diamonds about 1/8 inch deep into both sides of the flank steak. Rub with minced garlic and place in shallow baking dish. lightly coat with oil, vinegar and salt and pepper.  Let sit at room temperature for about 30 minutes.  While that's sitting, melt butter and mix together with beef broth, wine, Worcestershire sauce, parsley and scallions.   Keep warm until ready to
serve.  Grill steak about 4 to 5 minutes on each side.  Don't over cook or it will get tough.  Remove from grill and cut into thin strips.  Serve with sauce.