Recipezaar: Independence Day,Outdoor Cooking recipes

Flank Steak Recipe

Thu, 08 Mar 2007 20:41:17 -0500

This has a marinade made of pantry ingredients that you cook in a saucepan and then cool before using. Marination is for several hours to overnight. It was called Barbecued London Broil in Mastering the Art of Barbecuing but it called for Flank Steak. You can BBQ, broil or cook in a grill pan on the stove top. -- posted by Oolala

Reubenburgers

Tue, 13 Mar 2007 16:42:47 -0400

Debra Carr-Elsing, food writer, The Capitol Times, Madison, WI, submitted this in a favorites cookbook for food writers. These hamburgers have a surprise inside. Twist on the ole hamburger, modeled after the famous Reuben sandwich! -- posted by Oolala

Simple Country Ribs

Tue, 20 Mar 2007 22:26:15 -0400

Extra tender, extra flavorful ribs, bursting with barbeque flavor -- posted by Annacia

Shrimp on the Barbie

Tue, 20 Mar 2007 23:10:13 -0400

From a market recipe card-ingredients you probabaly already have at home. These are threaded on skewers and grilled. -- posted by Oolala

Firecracker Cheeseburger

Mon, 26 Mar 2007 21:44:52 -0400

Spicy twist on an American classic! -- posted by Mims & Squims

Casey's Smoked Pulled Pork

Tue, 27 Mar 2007 22:29:04 -0400

A very tasty and moist pulled pork that has a lot of flavor. This is loved by all that have tried it! -- posted by Casey's BBQ

Heirloom Tomato Burgers With Feta Spread

Sun, 01 Apr 2007 20:47:18 -0400

The rye bread lends a different flavor to these simple burgers. Note: time includes 30 minutes cheese is resting -- posted by Mims & Squims

Chicken Kabobs

Mon, 23 Apr 2007 22:12:57 -0400

A great recipe for BBQ chicken. -- posted by Anme

Weber's Beer Can Chicken

Mon, 30 Apr 2007 17:21:10 -0400

From: Weber's Big Book of Grilling Heres a technique that delivers great-tasting chicken and makes a lively conversation starter as well. Weve used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up! -- posted by Chef Shadows

Buttery Garlic & Garden Herb Grilled Jumbo Shrimp

Tue, 01 May 2007 11:44:47 -0400

Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp. -- posted by NcMysteryShopper

BLT Cheeseburgers are Smokin!

Thu, 10 May 2007 15:20:49 -0400

Your BLT on a cheeseburger with chipotles makes this a Hot burger! A hot grill is one you cannot hold your hand over. To test place you hand just above the cooking grate. If it's too hot to do then the grill is just right. Unless you know you have the best freshest meat serve it as desired. -- posted by ~Rita~

Solar-Powered, Sun-Brewed Iced Tea

Fri, 11 May 2007 13:21:59 -0400

Do your part to "save energy"! Make some passive solar-brewed iced tea. Mix-n-match your flavors according to your own taste buds! -- posted by Debber

Portabella Burgers With Balsamic and Blue Cheese

Wed, 23 May 2007 09:16:40 -0400

An easy and tasty burger for blue cheese lovers! -- posted by hepcat

The Ultimate Flank Steak - the Original Recipe

Fri, 25 May 2007 09:44:08 -0400

SOURCE SHADOWS -- This is the way I posted this recipe originally to About.com. I know there is a post by another member, but this is the original one. Prep Time includes marination time -- posted by Chef Shadows

Buffalo Burgers With Chipotle Mayonnaise

Wed, 30 May 2007 15:42:51 -0400

These buffalo meat burgers have great spicy flavor. They come out really moist--as long as you don't compress the patties too much. I like mine with cheese, so I just add a slice during the last couple of minutes on the grill. This recipe is from a Weber grilling cookbook. -- posted by Velouria

The Floozified Jerked Vegetable Sandwich!

Tue, 12 Jun 2007 18:08:34 -0400

We are not jerks (no matter what people say!)--we're just Fantabulously Friendly Foodie Floozies! We FlooZaarinas threw this together for the Island Jerk Challenge in Zaar World Tour 3! Feel free to use whichever vegetables you'd like and place on a platter or layer on as a sandwich. This easy recipe goes great with meat; keep things simple and cook it all together on the grill! Remembering Amy takes the sugar-she's just so sweet! Auntie Jan Christo is our onion person while Chef at Heart is our allspicey chef. Kim D. has a garden full of cherry tomatoes. Then there's Sharon123----the corny one in our little kitchen! Dienia B. claims that she's a little acid/lime sometimes, and Mulligan needs the garlic for her vampire-movie-loving hubby. Heydarl chose soy sauce since she loves Asian cooking & uses it a lot. Meanwhile (like most of us) Debber needs more thyme! -- posted by Sharon123

Chipotle Barbecue Sauce

Wed, 20 Jun 2007 23:24:53 -0400

This is a nice, simple chipotle sauce...this amount is enough for a slab of ribs or one whole cut-up chicken. Slap it on during the last few minutes of grilling, if done sooner, it may blacken and burn quickly. -- posted by Hey Jude

Grilled Firecracker Chicken

Wed, 20 Jun 2007 23:36:46 -0400

Bottled sweet chili sauce can be found in the international section of your grocery store. Orange marmalade can replace the apricot in this juicy chicken recipe. -- posted by Lainey6605

Chinese Grilled Chicken

Mon, 02 Jul 2007 21:44:59 -0400

A simple grilled chicken recipe that I have made outdoors and in my broiled oven and Foreman grill! -- posted by Anme

Cinderella Beef Short Ribs

Fri, 06 Jul 2007 16:52:16 -0400

Oh my goodness, these are awesome! From the cookbook, Smoke and Spice. -- posted by Vicki in CT

Cajun Country Smoked Ribs

Fri, 06 Jul 2007 21:00:51 -0400

If you don't have a smoker you can still grill these ribs with the seasoning blend. From the cookbook, Smoke and Spice. -- posted by Vicki in CT

Firecracker Shrimp

Thu, 12 Jul 2007 22:50:58 -0400

These shrimp certainly have some fire, but if you really like them spicy, adjust the cayenne pepper according to your taste. This is from a cookbook called "The Backyard Barbecue Cookbook" -- posted by TeresaS

Honey-Habañero Country Ribs

Mon, 16 Jul 2007 21:26:55 -0400

Another fine recipe I found in that Family Circle magazine (dang, that was a good issue!). I made this for company and it's easy to do ahead...just make the sauce and bake the ribs up to two days ahead and then refrigerate until you're ready to grill them. Use caution with the Habañero chile, it's pretty hot. I wear plastic gloves, the kind doctors use, and am careful not to touch my face. For the 'spicy brown mustard', I used Koop's Dijon because it's what I had on hand. Use whatever you want. The store I shop at is always having fantastic sales on large packages of country ribs so this was not only tasty to serve to my guests, it was economical as well! -- posted by Hey Jude

Grilled Maple-Chile Chicken

Fri, 17 Aug 2007 17:18:46 -0400

The sweet-spicy marinade really intensifies the chicken's grilled flavors and elevates it to a new high for chicken! For a wonderfully deep maple flavor, use a dark amber syrup, if you can find it. Time does not include 30 minutes to 1 hour of marinating time. -- posted by NcMysteryShopper

Taco Burgers With Chipotle Mayonnaise

Mon, 20 Aug 2007 00:09:38 -0400

Another variation of the classic hamburger! It goes on and on! This will become one of your favorites.Chop up some jalapeños for those with the cast iron stomach. Chipotle peppers are smoked jalapeños. They usually come in cans and have a vinegar based sauce. You can omit the egg if you serve your meat rare or medium-rare.Ole'.To add as note re: the burger patties not holding together, after reviewing all of the reviews, it is my descision not to change the recipe. I make these often and have never had the problem. If recipes like meatloaf, etc.and this one don't hold together, more breadcrumbs are needed. If too dry, add some more liquid such a a few drops of water. -- posted by FLUFFSTER

Southern Pork Barbecue (For Sandwiches)

Tue, 21 Aug 2007 10:24:45 -0400

This is the way I learned to make pork barbecue. You get the best of two worlds with this method: 1) you get the smoky grilled flavor; and, 2) you get the ease of controlling the tenderness of the pork by using an indoor oven. Most pork barbecue recipes taste great, but I tried to keep this one relatively SIMPLE so that new chefs can turn out a professional-level barbecue. With this barbecue, I always serve my: Recipe #146502. If you prefer a vinegar-based, sweet and sour slaw on your sandwiches, you can use this one: Recipe #185592. Either way, prepare yourself for some great barbecue and slaw sandwiches. Enjoy! -- posted by Bone Man

Sour Cream, Chive, and Olive Burgers

Tue, 21 Aug 2007 14:14:16 -0400

Great combination of flavors for the perfect summer burger. This was from a restaurant called 14th Street Bar and Grill in Lubbock TX. -- posted by Vicki in CT

Bamboozled Husband's Barbecue Sauce

Thu, 30 Aug 2007 21:33:45 -0400

Need your husband to finish his honey do list? Give this a try. -- posted by Vicki in CT

Red Rocker Margarita Chicken Sandwiches

Tue, 18 Sep 2007 17:15:23 -0400

Dh begged me to post this one. This is a recipe that Sammy Hagar and Guy Fieri , of Food Network, created together. Since Sammy is a HERO in dh's eyes he KNEW this would be an awesome recipe! The calorie count is NOT correct here because the program counts the marinade as though you eat it too! Yuck! Toss the marinade! -- posted by mama's kitchen

Margarita Shrimp

Tue, 18 Sep 2007 22:19:28 -0400

I LOVE Margaritas and I LOVE Shrimp! So, why not combine the two? Remember to serve with a BIG Margarita to drink! Tart, sweet, spicy, lime, shrimp and TEQUILA! Oh ya! Updated after Culinary's review and wonderful suggestion to serve this with more of the same! So save some limes and salt to finish it off if you like! Oh and another Margarita would be good too please! lol Serves 4 as Main dish and generous 8 as an appy- more if you are not so generous! lol! -- posted by mama's kitchen

Inside-Out Bacon Cheeseburgers

Tue, 18 Sep 2007 23:00:19 -0400

I made this for dinner tonight. I found it in Kraft Food & Family Magazine, and I'm glad I did. -- posted by Stephanie Rex's Wife

Roasted Garlic Balsamic Steak Sauce

Sat, 29 Sep 2007 16:08:49 -0400

From Michael Chiarello comes a sweet substitute for traditional steak sauce. Try it on a rib eye, use it to marinate flank steak, or mix it into ground beef for burgers. Prep time does not include overnight in fridge. -- posted by Julesong

Grilled Onion

Sat, 06 Oct 2007 18:43:17 -0400

I like these on grilled burgers or bratwursts. It's a really simple and cheap way to add a lot of flavor to whatever you are grilling. -- posted by The Paco

Grilled Asparagus

Sat, 06 Oct 2007 18:44:37 -0400

I like to start off with this as an appetizer. It prepares and cooks quickly. I usually put all my vegetables on the edge of the grill that'll take a while to cook, and cook these in the middle before I put the meat on. It's a great finger food, and even people who don't like asparagus will love this. -- posted by The Paco

Honey Pecan Chicken

Wed, 10 Oct 2007 01:49:04 -0400

I haven't made this yet, but it sounds interesting and I want to post it for safe keeping. This is a grilling recipe, but could also be done in the oven, I'm sure. -- posted by Karen=^..^=

Spatchcocked Deviled Chicken

Mon, 29 Oct 2007 21:03:13 -0400

This is a recipe I found on my supermarket's website. It sounded interesting and someday when I get together all the ingredients, I'm going to try it! (I never knew what spatchcooking was!) -- posted by Karen=^..^=

Chipotle Bleu Burgers

Sun, 11 Nov 2007 13:34:59 -0500

I love the Chili's version of these. I think I've come pretty close to their recipe by trial and error. -- posted by Vicki in CT

Mesquite Glazed Sausage

Tue, 13 Nov 2007 01:49:47 -0500

From the McCormick Company -- posted by Charlotte J

Kraft Cheesy Mushroom Burgers

Wed, 21 Nov 2007 23:15:05 -0500

These hearty burgers have sauteed mushrooms, fresh basil and mozzarella cheese mixed right in to the meat. Found in Kraft Food and Family Magazine -- posted by Stephanie Rex's Wife

Diana Burger

Wed, 19 Dec 2007 20:30:33 -0500

The most tender, juciest, delicious burger you'll ever eat with an explosion of cheese inside. -- posted by Chef #692502

BBQ Plank Salmon

Mon, 31 Dec 2007 02:56:36 -0500

A fantastic Northwest favorite that is amazingly simple and quick to cook main course. It is commonly accepted that alder smoke compliments salmon the best, however, this recipe works great with cedar planks, too. -- posted by Seattle Amatoure Chef #707332

Tim's Favorite Baby Back Ribs

Fri, 01 Feb 2008 02:03:45 -0500

My friend Sue gave me this recipe. It's her hubby Tim's favorite way to prepare ribs. He likes to sear the juices in, and crisp them up well on the bbq, then finish them off in oven. This results in a very succulent, mouthwatering bbq. He likes em sweet and spicey! Keep in mind you can adjust the spices to your liking. Lip Smackin Good! Don't let the long list of ingredients scare you, most of the stuff you probably already have in your kitchen. Worth the time spent to make, I guarantee that! -- posted by Linda's Busy Kitchen

Memphis-Style Hickory-Smoked Beef and Pork Ribs

Tue, 05 Feb 2008 22:51:48 -0500

This recipe is courtesy The Neelys who have a new show on the foodnetwork, "Down Home with the Neelys". They were both so cute, and looked like they new what they were doing in the kitchen! -- posted by cookiedog

Grilled Asparagus With Barbecue Butter

Sat, 09 Feb 2008 01:23:20 -0500

I love grilled asparagus and this recipe adds a special touch! Recipe courtesy of the Neely's. -- posted by cookiedog

Smoke Signals Barbecue Sauce

Wed, 12 Mar 2008 00:09:11 -0400

From the Border Cookbook by Cheryl and Bill Jamison. -- posted by Sue L

Asian Flank Steak

Fri, 14 Mar 2008 19:58:34 -0400

This flank steak comes out so delicious! It is so easy to make and you can put the marinade together, toss in the flank steak and toss in the freezer for an OAMC treat. The recipe comes from the Super Suppers cookbook. -- posted by Lvs2Cook

Feisty Mustard Topped Hot Dogs

Mon, 17 Mar 2008 01:07:56 -0400

We eat alot of hot dogs in the summer when camping or on a fishing trip. We are always trying different topping for them to make them different. -- posted by mommyoffour

Mediterranean Burgers

Wed, 26 Mar 2008 17:20:25 -0400

I was looking for some new burgers to try this summer and this one caught my eye -- from Sunset magazine. -- posted by Lvs2Cook

Grilled Sourdough With Onion Butter

Thu, 27 Mar 2008 19:34:13 -0400

Perfect for you next barbecue! -- posted by Lvs2Cook

Gouda Cheeseburgers

Fri, 04 Apr 2008 18:50:25 -0400

I made this for RSC and just now am posting. -- posted by ~Rita~

Midori Colada

Fri, 25 Apr 2008 19:00:13 -0400

This is one of my new favorite mixed drinks.. it's superb! If you like Midori Melon Liqueur & like Pina Colada's... this is the drink for you!!! The quintessential summer cocktail, especially if you're lounging pool-side! -- posted by BlondieItaliana

Grilled Sweet Potato Dippers With Garlic-Chipotle

Tue, 06 May 2008 23:21:28 -0400

From First Magazine, July, 2007. Haven't tried these yet but they sound easy and interesting. Just going through my old magazine clutter and thought I'd get it posted. -- posted by Oolala

Easy Grilled Burgers Italiano for the BBQ

Tue, 06 May 2008 23:21:42 -0400

Only a few ingredients necessary which you probably have available. I usually have dried basil but this calls for fresh. If you use dried, use a little less. From First Magazine, July, 2007. I haven't tried it yet. Lettuce, tomatoes, pickles and onions are suggested as possible garnishes. -- posted by Oolala

Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

Mon, 19 May 2008 01:47:54 -0400

This is a traditional and very special way of cooking the omnipresent and excellent fresh salmon that you find in Canada or the Pacific Northwest in the USA! You just have to remember to soak your cedar plank or shingle for at least 3 - 4 hours prior to cooking. The soy and orange marinated salmon fillet takes on a wonderful smoky flavour when cooked this way, and marries so well with the slightly tart and Oriental flavours of the cranberry relish. Serve with garlic-roasted or steamed new potatoes, wild rice, asparagus and assorted hot or cold salads. Preparation time includes the time to soak the cedar planks. (Planks can be used several times if soaked well and used over indirect heat. After use, rinse the plank thoroughly with warm water. Use a scrubbing brush if needed!) This planked salmon can be grilled or broiled, cooked in a kettle BBQ or over a wood fire. -- posted by French Tart

Grilled Chicken Pepper Melts

Fri, 30 May 2008 15:06:03 -0400

Easy and delicious for a weeknight dinner. Melted Monterey Jack cheese and sweet summer peppers give this recipe an extra kick. -- posted by pittgal

West African Chicken Yassa

Mon, 02 Jun 2008 23:58:39 -0400

This Senegalese dish was cooked by Ashbell McElveen on the UK tv cooking show Good Food Live. Cooking time includes the marinating time. -- posted by Sarah_Jayne

Quick and Tangy Chinese Barbecue Sauce

Wed, 04 Jun 2008 20:05:03 -0400

I made this up on the fly when I discovered I needed some Chinese barbecue sauce to go with some Chinese ribs I was making for ZWT4. -- posted by Sue L

Quick Tequila Marinade for Steak

Mon, 09 Jun 2008 15:39:33 -0400

Don't remember how I acquired this, but it is great! -- posted by WI Cheesehead

Chicken-Sausage Brochettes

Tue, 10 Jun 2008 02:20:41 -0400

These are really tasty anytime, but make a nice presentation on your cocktail party buffet. Being very versatile, you can serve them at your summertime or holiday gathering. Prep time does not include 4 hours marinating time. -- posted by JackieOhNo!

Low-Sugar Apricot Barbecue Sauce

Sat, 14 Jun 2008 20:06:29 -0400

I love the flavor the apricot adds to the sauce. -- posted by Sue L

Southwestern Tri-Tip Steaks

Sun, 29 Jun 2008 19:07:15 -0400

Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine and spices. The recipe as it stands produces a pretty mild result. Choose a dark beer for a richer flavor and, to increase the heat level, add more red pepper flakes or toss in a chopped up jalapeno pepper. (The seeds and membranes hold the most heat in a pepper, so you can further adjust heat levels that way.) -- posted by Sandi (From CA)

Carolina Chili Dogs (Oamc)

Wed, 02 Jul 2008 03:22:54 -0400

Another fabulous recipe found on iVillage.com and placed here for safe keeping. I LOVE a good Chili Dog and this Hot Dog Chili is perfect. The chili can be made ahead of time (instructions for OAMC below as well). -- posted by JanuaryBride

The Towering Inferno! Chilli, Coconut and Coriander Pork Burger

Mon, 07 Jul 2008 03:02:15 -0400

This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and is the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all! -- posted by French Tart

Mango Garlic Rib Rub

Mon, 07 Jul 2008 16:14:27 -0400

I made this up with a few ingredients that I had in the house and it turned out great. I used country style ribs and grilled it on low. I usually like to slow cook ribs on the grill by placing the meat on one side with the burner off and heating the grill with the side with nothing on it, then browning some at the end. This takes hours and I didn't have time for that this time, but I'm sure it would have been even better. -- posted by Green Cuisine

Yummy Turmeric Glazed Beer Bratwursts

Mon, 14 Jul 2008 17:36:59 -0400

My husband came up with this recipe one day and we all loved it! I hope you do too. -- posted by WI Cheesehead

Acadia's Grilled Baby Back Ribs

Wed, 23 Jul 2008 00:02:05 -0400

I have been preparing baby back pork ribs this way for a long time (29 years) and they always get great reviews. I have been doing it so long, I can't remember where it originated. You can use your favorite BBQ sauce on them, but I like Jack Daniels Honey Smokehouse. -- posted by Acadia

Taxi Stand Jerk Chicken With Pineapple Mango Salsa

Mon, 20 Oct 2008 20:09:43 -0400

This recipe for jerk sauce is courtesy of Ray's Hideaway Restaurant and Taxi Stand, Montego Bay, Jamaica. It's fiery, but not incendiary, full of flavor, and worth the effort to make it. I got the recipe from The Early Show on CBS. The chicken needs to marinate 4-8 hours so start early. :D -- posted by Sharon123

French Onion Burger

Tue, 23 Dec 2008 15:25:00 -0500

These were a favorite of ours this Summer. I like to add a slice of home grown tomato too. -- posted by mydesigirl

Onion Baked Potato

Fri, 16 Jan 2009 00:35:49 -0500

This is an excellent thing side dish to bring to a bar-b-que to throw on the grill and, "Forget-about-it!" (must use your best Boston accent). I'm sorry for anybody out there who needs measurements in absolute terms-this recipe is fail proof (as long as you don't use an obscene amount of onion soup mix), so the measurements are just based on your own personal preferences and how many servings you need. -- posted by mojoloh

Fourth of July Chili

Sun, 01 Feb 2009 13:02:28 -0500

A recipe I began "modifying" years ago when I got it from a relative. I believe it has been tweaked until absolutely perfect. there are 2 distinct seperate groups of chili fanatics in the world that differ greatly in their opinions of the perfect chili. some like it sweet, some like it spicy. This recipe will have both coming back for more! The initial mild sweetness slowly gives way to a smoky spicy flavor that really only comes on slowly after you swallow. Not to worry, the chipotle psice is easily doused with a beverage of your choice. Enjoy. -- posted by peach1705

Mom's Grilled Chicken (Aka Chicken Delicious)

Wed, 11 Mar 2009 01:48:46 -0400

Another winner from my mother, whom I believe is the greatest cook ever :-) My mother makes this every weekend and my 4-year old asks to go to my mother's to have some of what he calls "chicken delicious". Prep time does not include marination time. I have never measured ingredients when I make this so increase the spices if you wish. SOURCE: Mom. -- posted by najwa

Soy and Honey Grilled Shrimp

Mon, 16 Mar 2009 21:21:44 -0400

From the Book: Secrets of The Red Lantern: Stories and Vietnamese Recipes From the Heart -- posted by - Carla -

Basic Fish Cure (Bbq Rub)

Mon, 20 Apr 2009 00:53:50 -0400

This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish. -- posted by JanuaryBride

Salmon Tikka With Fresh Mango Chutney

Sat, 02 May 2009 02:11:02 -0400

A spicy yogurt marinade prepares salmon or ocean trout for a great barbecue, and fresh mango and coriander turn prepared mango chutney into something party worthy. If you don't have garam masala, look on Recipezaar, there are some good recipes for it! A little tip: Always use two skewers instead of one; it will stop the food from spinning around on a single skewer. Recipe adapted from Jill Dupleix, The Age. -- posted by Sharon123

That's a Wrap Corn on the Cob

Wed, 06 May 2009 17:44:23 -0400

Perfect for tailgating, summertime BBQ's or just about anytime. This has to be one of the simplest, most delicious side dishes you can make on the grill. -- posted by I <3 Cookbooks

Barbecued Shrimp With Mango Lime Mayonnaise

Sat, 09 May 2009 00:11:57 -0400

Apparently, Australians don't actually do much 'shrimp on the barbie' but thanks to Paul Hogan the world thinks otherwise. Traditional or not BBQ shrimp is actually really nice and this is an extra nice way of serving it. -- posted by Sarah_Jayne

Wellington Lamb Burgers

Sat, 09 May 2009 00:12:17 -0400

I got this recipe off the New Zealand lamb website. It sounds rather different with the egg mixture in the middle of the burger. -- posted by Sarah_Jayne

Sticky Grilled Drumsticks With Spicy/Sweet Plum Sauce

Mon, 18 May 2009 15:24:21 -0400

Food & Wine Magazine, August 2008 edition. From Pairing of the Day: August 2008, Great Chicken Recipes: Wings, Breasts, Drumsticks and Thighs. Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze, sweet pepper jelly creates a milder one. We opted for the milder one because we made it for the home but we made a batch of the spicier glaze for us and it was wonderful! This is a fantastic and tasty recipe for the grill and the summer.Suggested wine: Juicy Primitivo: 2006 . Serve with the drumsticks, corn on the cob with any of the outrageous butter recipes on zaar, a yummy mixed-greens salad with garbanzo beans, bacon, sesame seeds and a champagne vinaigrette, and then for dessert something chocolate and DECADENT! ;) -- posted by Manami

Grilled Vegetables

Sun, 14 Jun 2009 19:55:06 -0400

This is a great side dish or can use as entree. Terrific folded in a tortilla, even cold. Have also put on sub rolls with cheese for a vegetarian entree. I often double since this has so many uses later in the week for meals. Have also made a cold pasta salad with these chopped or a hot pasta dish topped with parmesan and added cooked cubed chicken. Use your choice of vegetables (asparagus, green beans), but this is what I like. Serving size based on a side dish. -- posted by Vicki in CT

Mediterranean Grilled Chicken Kebabs

Tue, 16 Jun 2009 01:21:11 -0400

From Cooking Light I haven't tried yet, posting for safe keeping. -- posted by kittycatmom

Turkey Mushroom Burger With Chunky Tomato Salsa Compote

Sun, 28 Jun 2009 13:13:05 -0400

Turkey burgers are known to be tasteless and boring - so here is my take on not-so boring burgers. I have combined a couple of recipes to come up with these! Mainly a Wolfgang Puck recipe with Martha Stewart's ideas & a whole selection of others! Inactive prep time 15 minutes. :( -- posted by Manami

Pork Loin Rib Ends Seared, Braised and Glazed

Tue, 30 Jun 2009 00:58:29 -0400

This method of cooking brings winter and summer together. You get that braised tender fall of the bone and grilled with a sweet glaze. For finger licking good! The braising liquid after cooking can be saved, skim fat and use as broth for other uses. -- posted by ~Rita~

Hawaii Da Kine Burgers W/ Sweet-Chili Glaze & Goat Cheese

Thu, 02 Jul 2009 11:52:00 -0400

Sutter Home's 2008 Build a Better Burger ® Winner!!!! "Da kine" is a key phrase in Hawaiian Pidgin, the language of the "locals." It can mean almost anything, but commonly refers to something good or genuine, or as in this case, "the best." This burger is as local as it gets, both in taste and ingredients. The patties are tender and juicy, thanks to fresh papaya and sweet onion, and are spiced with Hawaiian Portuguese sausage, which is so popular in Hawaii that it is on every breakfast menu (including McDonald’s). The accompanying salad employs heating oil to its smoking point, a local cooking method, resulting in a dynamite burger accompaniment. To complete the Hawaiian flavoring, I added a sweet glaze (Hawaiians love sweet and savory) and was inspired by our award-winning goat dairy to create a mouth-watering ginger-infused cheese spread. Ho, dat's da kine! Pairs with Zinfandel -- posted by College Girl

All-American BBQ Sliders

Sat, 04 Jul 2009 14:20:10 -0400

I came across this recipe while I was checking my email. A friend of mine back home finds recipes that she likes, but her hubby doesn't like to experiment with new recipes. So she sends them to me & I test them out for her. (My DH has been my taste tester for 10 years & loving every minute of it!!) So I tried this the other day & it was awesome. My DH ate 5 in one sitting & my two boys ate 4 each. -- posted by lnieland

Tandoori-Style Chicken Burgers

Sat, 04 Jul 2009 14:24:33 -0400

To keep burgers juicy, resist the urge to press patties down during grilling. We made these with turkey and they were delicious! Served both types of yogurt sauces: cumin yogurt sauce and yogurt sauce with cilantro and lemon. - it was a 50-50 tie! MarthaStewart.com :) Marinating time was not figured in - 10 to 30 minutes. -- posted by Manami

Asian Turkey Burgers With Sesame Mayo

Sat, 04 Jul 2009 14:26:27 -0400

Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions.:) I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.:) -- posted by Manami

Slow Smoked Pork Ribs

Thu, 09 Jul 2009 11:59:16 -0400

temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready. -- posted by ~Rita~

Grilled Garlic Potatoes

Thu, 09 Jul 2009 13:18:19 -0400

Adapted from a recipe by Starchaser. -- posted by Sue L

Smoked Corn on the Cob

Thu, 09 Jul 2009 13:31:02 -0400

I wanted to lower the fat in my Recipe #369217 recipe and this is what I came up with. -- posted by ~Rita~

Grilled Mahi Mahi With Roasted Pepper Sauce and Cilantro Pesto

Thu, 16 Jul 2009 15:33:16 -0400

by CookinginFL -- posted by RavynLoony

Country Barbecue Baste

Fri, 24 Jul 2009 12:31:44 -0400

From a clipping in the recipe box. Use this baste to brush meat or poultry while grilling. If you want to the extra baste while serving your meat or poultry, boil it for 3 minutes after using as a baste to destroy anything that may have been picked up from touching raw meat. One cup is enough to use with 2 1/2 pounds chicken pieces. -- posted by Grandma Kay

Swanson Grilled (Or Baked) Miso Chicken

Mon, 03 Aug 2009 11:54:46 -0400

This is from Swanson Vitamins. Instead of grilling, I baked and it was fantastic! I used a red miso, although they called for a golden miso?? I also left out the basil and peppers. I also used regular things and the skin came out very yummy. -- posted by WI Cheesehead

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Gourmet Cheddar Hot Dogs With Cider Braised Leeks and Apples

Thu, 10 Sep 2009 01:44:36 -0400

Leeks and apples simmered in cider add a hint of sweetness-- nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs. -- posted by College Girl

Gourmet Harissa-Onion Hot Dogs With Preserved Lemon Relish

Thu, 10 Sep 2009 01:46:14 -0400

Bold North african flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa or sambal oelek flavored carmalized onions' a bright, pleasantly bitter preserved lemon relish; and just a bit of hummus. ** from Bon Appetit I used sambal oelek and i used from my garden that i froze and then defrosted a bit... It worked. -- posted by College Girl

Marinated and Grilled Sunshine Chicken Tenders

Fri, 25 Sep 2009 15:22:12 -0400

I serve these often in the summer. they are teh perfect combo of Savory and sweet and kids really love them. They are alot healthier than breaded chicken tenders -- posted by GingerlyJ

Avocado Bacon Burger

Fri, 20 Nov 2009 02:06:57 -0500

Spicy, cheesy, delicious. -- posted by Vicki in CT

Beef Kabobs

Mon, 28 Dec 2009 16:50:11 -0500

Inspired by a recipe from the Creme de Colorado Cookbook. One of my favorite recipes to make during the summer. -- posted by *Kathy*

Savory Bacon Bites

Tue, 19 Jan 2010 16:02:32 -0500

Bacon wrapped sweet onions on skewers. Nice. -- posted by College Girl

Grilled Pineapple Burger... Perfection on a Bun.

Mon, 25 Jan 2010 17:33:31 -0500

This can be made with turkey or ground buffalo meat. Serve with salt and vinegar potato chips and a fresh salad. -- posted by College Girl