Recipes for the Grill
Beef:
Sugar Steak
This is a great tasting steak, that is juicy with a slight carmelized taste in the center.
Ingredients
- 1/4 Cup of White Sugar
- 1/4 Cup of Brown Sugar
- 1/2 Teaspoon of Garlic Powder
First setup your grill with two cooking zones, a hot zone and a medium zone. It will be important to move the steak from the hot zone to the medium zone to prevent the steak from overcooking the outside prior to finishing the center.
Pat both sides of the steak with a paper towel in order to remove extra moisture. Mix the ingredients together and thoroughly cover both sides of the steak. Let the steak stand for 20 minutes. (This will allow the meat to absorb the sugar into the fibers of the steak) Brush off any visible sugar from both sides. Place the steak on the hot zone of the grill and brown one side and then flip the steak over and brown the other side. It should only take a couple of minutes per side. Now move the steak to the medium zone and finish grilling the steak to the temperature you want.
Pork:
Pork Shots
This is a great appetiser that can either be grilled or smoked.
Makes 12 Pork Shots.
Ingredients
- 2 Saucage Links
- 6 Bacon Strips
- 1/8 tsp Garlic Powder
- 1/8 tsp Chili Powder
- dash of Salt
- 4 oz. of Cream Cheese
Mix cream cheese with garlic powder and chili powder and salt. Cut link sausage into 1/4″ pieces and cut bacon strips in half. Wrap each sausage piece with the half bacon strip and pin together with a toothpick, creating a shot glass like effect. Fill the pork shot with the cream cheese mixture, Top with a small amount of shredded American cheese. Grill or smoke until bacon has become crisp.
Chicken:
Gourmet Chicken Barbecue
Ingredients
- 1½ to 2-pound broiler-fryer chicken, cut up
- 1/2 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 15 1/2-ounce can seasoned sauce for Sloppy Joes
- 1/4 cup vegetable oil
- 1 teaspoon seasoned salt
- 1/2 teaspoon dry mustard
Cut chicken into serving pieces.
In a small bowl, combine remaining ingredients, mixing well. Place chicken in plastic container with tight-fitting lid or in double plastic bag. Pour sauce mixture over chicken. Cover container, or tightly fasten bag. Marinate in refrigerator or insulated container for at least 2 hours.
Arrange chicken pieces on grill 5 to 7 inches from heat. Cook slowly until underside is well browned or about 20 minutes.
Turn and brush with leftover sauce.
Cook on second side about 20 minutes or until chicken is fork-tender. Baste 2 or 3 times during cooking•