Grilling Gone Wild: Zesty Recipes for Meats, Mains, Marinades & More!!

By Peg Couch

Give your grilling the kick it’s been missing with more than 100 fun, flavorful recipes from the author of Easy Campfire Cooking!
 
Weary of the same old burgers, steaks, and chicken breasts? Then say goodbye to boring! Use the instructions inside this book to serve a perfectly grilled yet simple entrée or side dish—or turn up the heat and go wild! Tangy marinades, savory rubs, zesty basting sauces, and flavorful salsas will give your grilling just the kick that’s been missing. You’ll also find expert tips on getting meats just-right tender instead of tough.
 
Grilling Gone Wild explores the foods and flavors that are made for grilling with over one hundred simple, traditional, and most importantly, drop-to-your-knees delicious recipes for: 
 
Grilled Salmon • Grilled Shrimp Skewers • Taco Chicken Burgers • Thai Turkey Burgers • Sesame Chicken Salad • Pear-Pineapple-Mango Salsa • Herb-Grilled Vegetables • Black Bean and Rice Stuffed Peppers • Blue Cheese Stuffed Mushrooms • Spiced Grilled Bananas • and much more!

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jun 1, 2012
• ISBN: 9781637413944

Book preview

Illustration

© 2012 by Fox Chapel Publishing Company, Inc., 1970 Broad Street, East Petersburg, PA 17520

Recipe selection, design, and book design © Fox Chapel Publishing.

Recipes and photography © G&R Publishing DBA CQ Products.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of the copyright holder.

ISBN 978-1-56523-725-4

Library of Congress Cataloging-in-Publication Data

Couch, Peg.

Grilling gone wild : zesty recipes for meats, mains, marinades, and more / Peg Couch.

   p. cm.

Includes index.

ISBN 978-1-56523-725-4 (pbk.)

1. Barbecuing. 2. Grilling (Cooking) I. Title.

TX840.B3C676 2012

641.7’6--dc23

2011052421

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

Note to Authors: We are always looking for talented authors to write new books. Please send a brief letter describing your idea to Acquisition Editor, 1970 Broad Street, East Petersburg, PA 17520.

At its heart, grilling is a simple and approachable way to cook: Grab a piece of meat or vegetable, put it over flames, and flip periodically until it’s cooked. You can grill up perfectly good food in just that way. But when you take the time to add a little something extra—a rub, marinade, sauce, salsa, or glaze—you can transform a meal that’s just good into something deliciously unexpected. This book teaches you how to pump up the flavor by first showing how to prepare a basic version of each meat or vegetable, and then providing recipes that build off the basics. Chapters for poultry, beef, pork, seafood, vegetables, and fruits will give you ideas and inspiration to craft an entire meal from the grill. With the hundreds of recipes in these pages at your disposal, before long you’ll be a grilling master. Happy grilling!

CONTENTS

Getting Started

Poultry

Chicken Breast Halves

Basic Grilled Chicken Breasts

Cajun Rub

Spice Rub

Marinade with a Kick

Citrus Marinade

Oriental Marinade

Tropical Marinade

Perfectly Smoked Marinade

Lemon Marinade

Red Pepper Relish

Orange BBQ Sauce

Honeyed Tangerine Glaze

Pepper Jack Stuffing

Bacon Veggie Ranch Stuffing

Sesame Chicken Salad

Chicken Tenders

Grilled Chicken Tenders

Simple Fajita Marinade

Caesar Marinade

Honey Mustard Sauce

Honey Marmalade Sauce

Better-Than-Ketchup Sauce

Tropical Dipping Sauce

Ranch Dipping Sauce

Creamy Garlic Sauce

Cilantro Pesto

Kiwifruit Salsa

Chipotle Chicken Fajitas

Chicken Wings

Grilled Chicken Wings

Traditional Buffalo Sauce

Zingy Hot Sauce

All-Purpose Chicken Rub

Creole Rub

Blue Cheese Dip

Plum Dip

Coconut Chicken Wings

Quarters/Pieces

Family-Pleasing Grilled Chicken

Honey-Margarita Marinade

Lemon-Oregano Marinade

Southwest Bean & Corn Relish

Spicy Nectarine Relish

Texas-Style Barbeque Sauce

Soy-Dijon Basting Sauce

Peanut Sauce

Tart Cherry Sauce

Tasty Chili Rub

Tropical Poultry Rub

Beer-Brined Grilled Chicken

Plank Grilled Chicken

Whole Chicken

Grilled Chicken on a Can

Ginger Peach-Glazed Chicken

Ground Chicken or Turkey

Grilled Chicken Burgers

Cajun Chicken Burgers

Cajun Seasoning

Taco Chicken Burgers

Thai Turkey Burgers

Fresh Peachy-Pear Salsa

Minty Cucumber Relish

Turkey Breasts

Grilled Turkey Steaks

Citrus-Garlic Marinade

Sweet Apricot-Pineapple Glaze

Cranberry-Grape Relish

Cherry Relish

Roasted Sweet Pepper & Citrus Salsa

Greek Salsa

Turkey Drumsticks

Grilled Turkey Drumsticks

Drumstick Barbeque Sauce

Sweet ‘n‘ Hot Drumstick Simmering Sauce

Beef

Tender Steaks

Grilled Sirloin Steak

Savory Steak Sauce

Cheese Steak Sauce

Rosemary-Garlic Rub

Three Pepper Steak Rub

Shish Kebabs

Basic Grilled Shish Kebabs

Taco Marinade

Teriyaki Marinade

Individual Steak Pizzas

Less Tender Steaks

Grilled Skirt Steak

All-Purpose Beef Marinade

Saucy Caper Marinade

Chinese Marinade & Basting Sauce

Chimichurri Basting Sauce

Watermelon & Peach Salsa

Charred Tomato Salsa

Beef Roasts

Grilled Italian Beef Roast

Rich Beef Rub

Salt-Free Rub

Bourbon Street Marinade

Zesty Beef Sauce

Beef Ribs

Slow-Cooked Beef Short Ribs

Sweet Chili Powder Rub

Lemon Pepper Rub

Cola Marinade

Sweet & Spicy Rib Marinade

Ground Beef

Basic Grilled Hamburger

Zippy Onion Burger Topper

Pizza Burger

Gourmet Bistro Burger

Grilled Herbed Mushrooms

Asian Burger

Cheese-Stuffed Meatball Kebabs

Pork

Pork Chops

Grilled Pork Chops

Cuban Rub

Far Eastern Rub

Spicy Soy Sauce Marinade

Apple Cider Brine

Nectarine Salsa

Autumn Pear Relish

Pork Chop with Pecan Stuffing

Autumn Pork Chop Stacks

Pork Tenderloin

Perfect Grilled Pork Tenderloin

Tangy BBQ Rub

Caribbean Spice Rub

Pineapple Marinade

Firecracker Marinade

Sweet ‘n’ Sassy Marinade

Mediterranean Marinade

Fruit Craze Salsa

Fresh Pineapple Salsa

Pork Roasts

Smoked Pulled Pork Sandwiches

Easy BBQ Sauce

Chunky BBQ Sauce

Garlic-Sage Rub

All-Purpose Pork Rub

Pork Ribs

Summertime Barbequed Ribs

Sweet & Savory Sauce

Honey & Orange Sauce

Slow Cooker Grilled Ribs

Ham & Smoked Pork Chops

Grilled Ham Steak (or Smoked Pork Chops)

Orange-Apricot Glaze

Maple-Mustard Glaze

Peach Chutney

Cranberry Chutney

Classic Cherry Glaze

Ground Pork

Simple Pork Burgers

Honey of a BBQ Sauce

Buttermilk BBQ Sauce

Grilled Pineapple Relish

Apple Coleslaw

Grilled Peanutty-Pork Burgers

Hot Dogs & Brats

Grilled Hot Dogs

Brats & Kraut

Toppers for Hot Dogs and Brats

Seafood

Salmon

Grilled Salmon

Salmon Seasoning Rub

Sweet & Spicy Rub

Tomato-Parsley Basting Sauce

Lemon-Dill Marinade

Strawberry-Avocado Salsa

Cantaloupe Salsa

Cedar Planked Salmon

Halibut & Other Fish

Grilled Halibut

Mustard Lemon Butter Glaze

Lemon Mayonaise

Pecan Butter

Dilled Cucumber Butter

Curry Butter

Halibut & Apple Kebabs

Tuna

Grilled Tuna Steaks

Lime & Soy Sauce

Roasted Pepper Sauce

Grilled Tuna Sandwiches

Trout

Fish in a Foil Pack

With Other Ingredients

Shrimp

Grilled Shrimp Skewers

Italian Shrimp Marinade

Mango-Ginger Marinade & Sauce

Sweet & Sour BBQ Sauce

Marmalade Dipping Sauce

Shrimp Cocktail Dip

Tomato-Black Olive Relish

Cucumber-Melon Salsa

Pear-Pineapple-Mango Salsa

Grilled Shrimp Pizza

Scallops

Perfectly Grilled Scallops

Bacon-Wrapped Scallops

Vegetables

Bell Peppers

Sweet Grilled Peppers

Marinated Grilled Peppers

Herb Grilled Vegetables

Asian Grilled Peppers

Grilled Red Peppers with Mozzarella

Bacon & Corn Stuffed Peppers

Black Bean & Rice Stuffed Peppers

Grilled Three-Pepper Salad

Balsamic-Herb Ratatouille

Mushrooms

Tarragon-Marinated Mushrooms

Simple Herb Mushrooms

Simple Marinated Mushrooms

Savory Mushrooms in Marinade

Italian Stuffed Mushrooms

Blue Cheese Stuffed Mushrooms

Vegetable-Stuffed Mushrooms

Crab-Stuffed Mushrooms

Cheesy Mushrooms

Four-Cheese Mushrooms

Spinach-Stuffed Portobello Mushrooms

Roasted Red Pepper Portobellos

Goat Cheese Portobellos

Mushroom & Bacon Bites

Mushroom Kebabs

Portobello Soup

Mini Mushroom Mac ‘n’ Cheese

Potatoes

Olive Oil & Fresh Herbs

Lime-Thyme Seasoning

Seasoned Garlic Butter Glaze

Creamy Italian Mix

Dry Spice Rub

Roasted Red Pepper & Herb Sauce

Creamy Horseradish Sauce

Carmelized Onion & Chive Dipping Sauce

BBQ Sauce

Spicy Potato Skins

Loaded Potato Skins

Basic Grilled Potato Packets

Cheesy Potatoes with Bacon

Lemon-Garlic Potatoes

Campfire Potatoes

Grilled Potato Salad

Sweet Corn

Herb Butter

Cajun Butter

Chipotle-Lime Butter

Italian Butter

Chive Butter

Dill Butter

Corn Chowder

Sweet Potatoes

Cilantro Dipping Sauce

Sour Cream Dipping Sauce

Honey Sesame Dipping Sauce

Creamy Chive Dip

Basic Grilled Sweet Potatoes

Sugared Sweet Potatoes

Spicy Sweet Potatoes

Garlic & Herb Seasoned Potatoes

Honey Glazed Potatoes

Sweet Potatoes ‘n’ Apples

Glazed Sweet Potato Packets

Pecan-Glazed Sweet Spuds

Fruits

Apples & Pears

Brown Sugar Cinnamon Filling

Campfire Baked Fruit

Gingersnap Filling

Sweet Nut Filling

Red-Hot Filling

Peanut Butter Filling

Honey-Cinnamon Glaze

Warm Brown Sugar Glaze

Lime, Cilantro & Black Pepper Glaze

Butter Pecan Sauce

Raspberry Sauce

Grilled Apple Crisp

Grilled Pear & Watercress Salad

Apricots, Nectarines & Peaches

Fruit & Blue Cheese

Grilled Fruit with Chocolate & Almonds

Grilled Honeyed Fruit

Ginger & Spice Grilled Fruit

Grilled Fruit ‘n’ Blueberries

Fruit with Raspberry Sauce

Fruit ‘n’ Cake Kebabs

Fruit & Chocolate Sauce

Bananas

Grilled Bananas

Bacon Maple Banana Bites

Fruit Kebabs

Banana Boats

Chocolate Banana Peanut Butter Cups

Spiced Grilled Bananas

Pineapple

Honey-Lime Marinade

Piña Colada Marinade

Brown Sugar Marinade

Cherry-Honey Marinade

Ginger Cream Sauce

GETTING STARTED

WILD & WONDERFUL GRILLING TIPS

■Preheat a gas grill for 10 to 15 minutes before cooking. If using charcoal briquettes, light them and allow briquettes to turn white before placing food on the grate. (It will take approximately 20 to 30 minutes.)

■Clean the grates with a wire brush before cooking. This is especially important when cooking delicate foods, such as seafood or ground chicken patties.

■To prevent food from sticking to the grate, dip a folded paper towel in canola oil and rub it over grates until lightly coated with oil. If spraying grates with nonstick cooking spray, do it before lighting the grill. You may also brush meat and seafood lightly with olive oil before grilling.

■If making kebabs or grilling small pieces of food, thread food on metal skewers, or use wooden skewers that have been soaked in water for 15 to 30 minutes to prevent scorching. The food will twist less if threaded on a pair of skewers.

■Trim off excess fat from steaks, chops and roasts before grilling to prevent flare-ups. Cut off excess poultry skin before marinating or cooking.

■Mix seasonings into ground meats before grilling, using hands as needed.

■When making ground meat patties, gently shape the meat with a fork to avoid compressing the meat too firmly.

■Use a spatula or tongs to turn meats such as chicken breasts or steaks. Avoid forks, which pierce the meat and cause juices to run out.

■Soaking meats in a brine or marinade will increase flavor and juiciness.

■If basting meats with melted butter, avoid flare-ups by grilling one side first and turning the meat over before brushing with butter.

REMEMBER THESE FOOD SAFETY TIPS

Wash hands and cutting boards thoroughly after handling raw meat or poultry, and never place cooked meats on the same surface previously used to hold raw meats unless it has been washed well.

On picnics, use well-insulated coolers and ice packs to keep foods cold and prevent bacteria growth before and after cooking (40° or below).

Serve grilled foods hot and chill leftovers as soon as the meal is over.

MARINADE & BRINE HOW-TOS

Marinades and brines add flavor, moisture and tenderness to meats and seafood before grilling. If you wish to brush meat with some of the marinade during grilling, it is best to reserve a portion of the mixture before using the remaining mixture to soak raw meat. Marinade that has been in contact with raw meat may contain bacteria that could contaminate the cooked meat. The used marinade should be boiled for at least 3 minutes before being used on cooked meat.

There are two good methods to marinate meat and seafood. For quick clean-ups, place the food in a large heavy-duty resealable plastic bag resting in a large bowl. Pour the marinade over the food, seal the bag and gently turn it until meat or seafood is well coated. Alternatively, use a non-reactive container, such as a shallow glass baking dish or stainless steel or plastic bowl (never aluminum). Place the meat in the container, pour marinade over the top, turn the pieces several times until well coated and then cover the dish. Always refrigerate meat or seafood while it marinates and turn it several times to incorporate flavors.

To cook, remove food from the plastic bag or dish and discard the marinade. Do not rinse off the marinade, but if the meat seems too wet, pat off the excess with paper towels. This prevents the marinade from dripping into the grill and causing flare-ups. Use the fresh reserved marinade to baste the meat or seafood as it cooks. Reserved marinade can also be served alongside the grilled food.

Marinades with an acidic ingredient, like vinegar, wine or citrus juice, help tenderize meat or seafood. Avoid marinades with too many sweet ingredients as they can cause the meat to burn.

Brines are typically salty soaks and are not used for basting or serving. Always discard the brine after soaking is complete, and rinse the meat before grilling to remove excess salt. Though brining will shorten the cooking time, it turns pork and beef gray in color, so it’s best to grill meat thoroughly for a nicely browned appearance.

RUB HOW-TOS

Dry rubs are combinations of spices and seasonings