Grill'n

Since I bought my new barbecue I have been trying lots of different things on it and fully intend to try lots more before the snow flies. Some of the recipes follow!
Grilled Steak
4 Tenderized Bottom Round Steaks
2 c. Italian-style salad dressing
3/4 c. packed brown sugar
1/2 c. soy sauce
1/2 onion, minced
1 garlic clove, peeled, minced
Tabasco sauce (optional)
Place steak in shallow baking dish. Combine all remaining ingredients and pour over beef.
 Cover with plastic wrap and marinate in refrigerate 6 to 12 hours. Grill according to your barbecue’s direction.

Wiseburgers
2 lbs ground beef
1 package dry onion soup mix (like Lipton)
1 T. Worchestershire sauce
Seasoning Salt
Sliced Pepper Jack Cheese
Caramelized Onions
In a large bowl, combine ground beef, soup mix, Worcestershire and Seasoning Salt; mix well. Form into very thin meat patties. Place 2 pieces of cheese and the caramelized onions on half the patties, then place the remaining patties on top of the cheese and onions, sealing the edge with your fingers. Grill on both sides and serve on toasted buns.

Chicken On A Beer Can
2 whole chickens (about 3 to 4 lbs each)
2 can (12 oz. each) beer
1 1/3 c. favorite barbecue sauce
Seasoning Salt
Brine
1/4 c. + 1 T kosher salt
1 c. hot water
3 c. ice water
Combine salt with hot water until dissolved. Add ice water. Place chicken in a gallon zip-lock bag and pour brine over. Place in refrigerator for 1-2 hours. Drain. Pat chicken dry.
Mix together two-thirds of each can of beer and BBQ sauce in a bowl. (Discard or save remaining beer for other use.) Divide and pour mixture back into empty beer cans filling each can two-thirds full; set aside. Sprinkle and rub seasoning salt over and inside of chickens. Stand chicken upright and place the opening of the body cavity down over top of a filled beer can; repeat with remaining chicken. Spread legs to form a tripod with can, to support the bird. (You can use a special stand for this purpose, if you have one.) Place on grill, close lid and cook for 1 to 1 1/2 hours or until thermometer inserted into thickest part of chicken registers 165 F. Carefully remove chickens and cans from grill (liquid in cans will be HOT!); discard beer cans and contents using hot mitts. Cut up chicken and serve.

A little bit different from your typical barbecue recipe is the following… If you have read my past columns you know that I really like sushi… any kind of sushi, except maybe squid or octopus… anyway, the following recipe looks like one that will be very good when I get a chance to make it!
Teriyaki Chicken Roll
14 oz boneless, skinless chicken thigh or breast (2 breasts, 4 thighs), cut into 1/2-inch strips
4 sheets of nori
prepared seasoned sushi rice divided into 4 portions
1 t. wasabi paste

Teriyaki Sauce
2 T. Japanese soy sauce
2 T. mirin (sweetened Japanese rice wine)
2 T. chicken broth

Teriyaki glaze
1 t. sugar
1/2 t. cornstarch
2 T. Teriyaki sauce from recipe above

Miso Dipping Sauce
2 T. white miso paste
1 T. sugar
1/2 c. sake
1 small egg yolk
12 bamboo skewers soaked in water for 30 minutes

To make the teriyaki sauce, mix the soy, mirin and chicken broth in a small saucepan and bring to a boil. Remove from the heat and let cool.
To make the teriyaki glaze, mix the sugar and cornstarch in a small bowl with a little cold water, then stir in 2 T. of the teriyaki sauce. Set aside.
Thread the strips of chicken onto the soaked skewers, then brush with half the teriyaki sauce and let marinate for about 10 minutes. Preheat a broiler or outdoor grill to very hot. Set the chicken skewers under or over the heat. Cook for 2-3 minutes, turn the skewers over, and brush with more sauce and cook for a further 2-3 minutes until cooked. Remove from the heat, pour over the teriyaki glaze, let cool, then unthread. The chicken must be cold.
Set a sheet of nori, rough side up, on a rolling mat, pice of plastic wrap, or clean cloth, with the long edge towards you. Top with one-quarter of the sushi rice, spread in a thin layer covering about half of the nori closest to you. Put one-quarter of the chicken in a line along the middle of the rice and smear with a little washabi.
Lift the edge of the mat closest to you and start rolling up the sushi away from you, pressing in the filling with your fingers as you roll. You may need a little water along the far edge to seal it. Repeat with the remaining ingredients, to make 4 rolls. Using a clean wet knife, slice each roll into 6-7 even pieces.
To make the white miso dipping sauce, put the miso, sugar, and sake in a small saucepan over medium heat. Bring to a simmer, reduce the heat to low, and cook for 3 minutes, stirring constantly to stop it from burning. Remove from the heat, quickly stir in the egg yolk, strain if necessary, and let cool before serving with the sushi.
… and now for a more American barbecue recipe that includes beer and steak!

Flank Steak Marinated in Beer
www.grillingcompanion.com
An excuse to buy a 6 pack and a steak? Count me in! Flank steak is an awesome cut of meat. I think it sometimes gets a bad rap because people don’t understand how to cut the meat. This cut of steak should always be sliced thin, against the grain, for optimal tenderness. Sliced correctly, it’s a very tender cut of meat. There is also no better cut of meat for marinades, the possibilities are endless. I know, I know, wasting beer is a crime, but I wouldn’t recommend it unless it was totally worth it, so let’s get to it…

Flank Steak
12 ounces of dark beer
1/2 cup Worcestershire sauce
1 lime
2 teaspoons ground cumin
Kosher salt
Ground black pepper
1. Learn how to pronounce Worcestershire (it’s worst-a-sure, not war-chester-shire). You’re welcome…
2. Mix the beer, Worcestershire, the juice from one lime and cumin in a large bowl and combine thoroughly.
3. Place the steak in a large Ziplock bag, pour in the marinade and place in the refrigerator. Marinate the steak for 4 hours (at least 2), turning the bag occasionally.
4. Light the grill to high heat for direct grilling.
5. Remove the steak from the marinade and sprinkle with a generous amount of Kosher salt and fresh ground black pepper.
6. Flank steak cooks pretty quick, so don’t overcook it. Remember, you can always throw it back on the grill for a few minutes if it needs more time. As always, these times are approximate and it always depends on the thickness of the meat and the temperature of your grill.
7. Place the flank steak over the hottest part of the grill and grill for about 4 – 6 minutes on each side for medium rare.
8. Let the flank steak rest for about 5 minutes on the cutting board to let the juices settle in the meat.
9. Slice thin, against the grain and serve with the left over beer! Print this post