Tag: Grilling

Recipes

Italian Sausage Burgers

Italian Sausage Burgers

Italian Sausage Burgers

Serves 8
Indulge your taste buds with this easy Italian sausage burger recipe. The Fontina cheese and roasted red peppers add the savory finishing touches.

Ingredients

  • Sweet Italian sausage
  • Fontina Cheese
  • Roasted red pepper
  • Arugula
  • Sesame seed buns

Instructions

  1. Prepare the grill for direct cooking over medium heat.
  2. Remove the casing from the sausage.
  3. Shape the meat into burger-shaped patties and grill over direct medium heat, with the lid closed as much as possible, until the juices run clear, about 10 minutes, turning once.
  4. Add cheese during the last minute of grilling.
  5. Grill sliced buns for about 1 minute.
  6. Let rest for 5 minutes after grilling and then place on buns add Roasted Red Peppers and Arugula.

By Gags

 

Recipes

Grilled Chicken Breasts

Grilled Chicken Breasts

Grilled Chicken Breasts

If your looking for a grilled chicken dish that is packed full of flavor, quick, easy and healthy look no further.

Ingredients

  • 4 bricks, each wrapped in aluminum foil; oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1 hour in cold water to cover, then drained
  • 2 large, whole, boneless, skinless chicken breasts (12 to 16 ounces each) or 4 half breasts (each half 6 to 8 ounces)
  • 1 teaspoon coarse salt
  • 1 teaspoon cracked black peppercorns
  • 1/2 to 1 teaspoon hot red pepper flakes
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh rosemary
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil

Instructions

  1. If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a non-reactive baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30 minutes to 1 hour, turning several times.
  2. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you’d build your fire with oak chunks. Alternatively, use gas or charcoal, plus soaked wood chips for smoke. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.
  3. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips on the coals. Arrange the chicken breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate. Place a brick on top of each. Grill the breasts until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive cross-hatch of the grill marks. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. Transfer the breasts to plates or a platter and serve at once.

Notes

Bricks are optional.

Photo: Scott Phillips

By Gags

 

Recipes

Grilled Chuck Roast

Grilled Chuck Roast

Grilled Chuck Roast

This is a very simple and flavorful grilling method to make a Chuck Roast that is tender and moist.

Ingredients

  • 2-3 lb Boneless Chuck Roast
  • Salt
  • Pepper
  • Garlic Powder

Instructions

  1. Season Roast and preheat the grill to 500 degrees.
  2. Sear the Roast on high for 4 minutes each side turning at 2 minutes for cross hash marks.
  3. Lower heat to 325 and cook indirect for 20-30 minutes or until internal temperature reaches about 130.
  4. Slice thinly across the grain to serve.

By Gags

Beef Temperature Guide:

Rare 
130ºF 
Remove at 120-125ºF 
Medium Rare 
140ºF 
Remove at 130-135ºF 
Medium 
150ºF 
Remove at 140-145ºF 
Medium Well 
160ºF 
Remove at 150-155ºF 
Well Done 
170ºF 
Remove at 160-165ºF

 

Recipes

Rotisserie Pork Loin On The Grill

Rotisserie Pork Loin on the Grill

Rotisserie Pork Loin On The Grill

There is something about rotisserie grilling that just keeps the meat so moist and juicy! A rotisserie is the perfect tool for a tender pork tenderloin.

Ingredients

  • Pork Loin (4 to 6 pounds)
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Rub the pork loin with extra virgin olive oil, salt, pepper, and garlic. Coat the entire roast and work the seasonings well into the meat.
  2. Tie the roast at 1-inch intervals.
  3. Set the grill up for indirect cooking at 350°F.
  4. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, about 15 minutes per pound.
  5. If you don’t have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes.
  6. When finished, remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly.
  7. Serve hot, warm, or at room temperature.

Notes

Soak wood chunks or wood chips and place in smoker box in a corner of the grill for smoked flavor.

By Gags

 

Recipes

Grilled Sausage

Grilled Sausage

Grilled Sausage

Serves 10
Hands down, this is the best way to cook Sausage or Grillers in my opinion. Grilled sausages are flavorsome, succulent and are full of smokey meaty flavor with a firm bite.

Prep Time: 10 min
Cook Time: 20 min

Ingredients

  • 10 Grillers or Sausages

Instructions

  1. Preheat grill to medium (About 50 charcoal briquettes) using a two-zone fire. You can add wood chunks or chips to the coals after the grill is heated.
  2. When the grill is ready add the Sausages directly over the coals.
  3. After 3 minutes turn Sausages.
  4. After another 3 minutes move the Sausages to the coal-free side of the grill and cook for 14-16 minutes. The internal temperature of the sausage should be about 165 degrees. Usually if they are firm, they are done.
  5. Let rest for 5 to 10 minutes.

By Gags

 

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