Grilling Recipes

A couple weeks ago I was in Billings at an appointment and when I came out of the office there was a pickup parked by the entry that had a barbecue attached to the bumper and a young man was fixing lunch for his colleagues. Of course I had to talk to him about it, where he got it, how it worked, what the extension was that was in between the barbecue and the pickup… He was very courteous and told me that he and a friend had two of them special made for down in Texas; he also said that they have a web-site where people can rent them. The web-site is: www.montanagrillling.com. Check it out - it is well worth it. His name is Casey Watson and their email address is: info@montanagrilling.com
Talking about grilling… I thought I would publish a few recipes for grilling this week. These recipes are from the Baptist Cookbook that was given out this year at the Rosebud-Treasure County Fair - in case you weren’t able to get one.

Oriental Flank Steak

1 or 1 1/2 lb Flank Steak or 6 Chicken Breasts
1 1/2 tsp ginger
5 green onions, chopped
1 1/2 tsp garlic powder
1/2 to 3/4 c. vegetable oil
2 Tbsp honey
1/2 c. soy sauce
2 Tbsp vinegar
Place steak in a large shallow dish (or a gallon Ziploc bag). Combine remaining ingredients; mix well. Pour over steak. Cover and marinate in refrigerator 8 hours (or longer) turning occasionally. Grill over hot coals 5-10 minutes on each side or until desired degree of doneness, basting with marinade. To serve, slice steak across grain into thin slices. This is a good marinade for fajita meat.

London Broil

Very thick top round steak (or flank steak), scored on top with diagonal pattern
Marinade:
1/8 c. Worcestershire sauce
1/2 c. soy sauce
1/4 c. A-1 sauce
1/8 c. red wine vinegar
 Tbsp Molasses
1 tsp ground ginger
1 tsp ground mustard
1/2 tsp garlic powder
2 Tbsp melted margarine (optional)
Marinde for 1 or 2 hours, take our of marinade and grill until medium rare. Let meat rest on board for 4 or 5 minutes before cutting. Slice in thin slices.

Baby Back Ribs – Super Ribs

4 Racks of ribs
The Rub:
2 Tbsp paprika
1 Tbsp brown sugar
2 tsp salt
2 tsp chili powder
1 ½ tsp coarse black pepper
1 tsp cumin
¼ tsp cayenne
6 to 8 ice cubes
extra heavy foil
Put the rub on the ribs and wrap tightly in heavy foil with the ice cubes inside. Cook on grill one hour. Take ribs out of foil and put directly on the grill for about 10 minutes each side. Then cut racks apart in serving size pieces and put in metal pan with barbecue sauce (recipe below) poured on the ribs. Put pan on the grill, cover, cook until done (about another 30-40 minutes).
For Barbecue sauce:
2 c. ketchup
1 c. apple cider
2 Tbsp Worcestershire sauce
2 Tbsp molasses
2 Tbsp cider vinegar
2 Tbsp brown sugar
2 Tbsp dried mustard
1 tsp ground black pepper

Hot Bean Dish

1 lb hamburger
1 c. onion, chopped
6-7 slices of bacon, cut up
Fry these ingredients until done. Then add:
1 c. kidney beans
1 can lima butter beans
1 can pork and beans
1 c. catsup
2 Tbsp vinegar
1/4 c. brown sugar
1 Tbsp dry mustard
1 tsp salt
Mix all together and bake at 300 degrees for 40 minutes.

Grilled Asparagus

bunch of fresh asparagus
olive oil, just enough to coat the asparagus
Italian spice blend (or spice of choice)
Gently toss asparagus with oil and spices. Lay on grill and cook for 3-4 minutes. Asparagus should still be crispy with a hint of barbecue flavor.

Homemade Vanilla Ice Cream

4 eggs
1 c. sugar
2 Tbsp vanilla
1/2 pint whipping cream
1/4 tsp salt
2 can Eagle Brand milk
Stir all ingredients together and put into a gallon ice cream freezer. Finish filling the gallon with milk and freeze.

Shish-Kabob

1/2 c. soy sauce
2 Tbsp molasses
2 tsp ground ginger
2 tsp dry mustard
1/2 tsp garlic or onion powder
1/4 c. vegetable oil (add last after stirring the above together)
This makes enough for marinating 2-3 lbs of meat. I use this marinade mostly on deer and antelope meat steaks. Marinade for 48 hours before grilling. Other meats need only 24 hours and chicken only 6-12 hours before grilling. You can cut meat into 1 inch chunks and place on skewers alternating with green pepper and pineapple chunks. I also like to use chunks of summer squash.

Grilled Catfish Fillets

Pat fillets dry with a paper towel and rub with vegetable oil. Sprinkle with salt, pepper, and garlic powder or use seasoned salt. Grill in a basket that you have sprayed with cooking spray until browned. Don’t put them directly on the grill or they will stick and you can’t turn them over. I grew up eating fried catfish and never thought I would like it grilled but it is great.

Grilled Salmon

1/4 c. packed brown sugar
1/4 c. soy sauce
3 Tbsp unsweetened pineapple juice
3 Tbsp red vinegar or cider
3 garlic cloves, minced
1 Tbsp lemon juice
1 tsp ground ginger
1/2 tsp pepper
1/2 tsp hot pepper sauce
1 salmon fillet (2 lbs)
In a small bowl, combine the first nine ingredients. Pour ¾ c. into a large reusable plastic bag; add salmon. Seal bag and turn to coat, refrigerate for 1 hour, turning occasionally. Set aside remaining marinade for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered, over medium indirect heat for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with a fork. Serves 8.

Peppered Rib Eye Steaks

2 Tbsp canola oil
½ tsp paprika
½ tsp pepper
¼ tsp salt
¼ tsp garlic powder
¼ tsp lemon-pepper seasoning
1/8 tsp dried oregano
1/8 tsp crushed red pepper flakes
1/8 tsp ground cumin
1/8 tsp cayenne pepper
4 boneless rib eye steaks (about 2 ½ lbs)
In a bowl, combine the oil and seasoning, brush over steaks. Grill over medium heat for 7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well done, 170 degrees). Baste occasionally with seasoning mixture. Serves 4. Print this post