BBQ The Ultimate Grilling Guide.pdf

The Ultimate Grilling

Guide

This is the one-stop place to get recipes, hints, and tips for grilling everything

from chicken to appetizers to desserts.

Grill season is in full swing, and our guide will help you make the most of it! We'll provide

you with the tips, information, and recipes to perfectly grill almost any type of food, from

burgers to vegetables.

Our latest installment features several ways to barbecue shrimp, secrets to keeping fish from sticking to the

grill, plus marinades, flavored butters, and dry rubs for fish and vegetables. And before you cook, check out

our Safer Grilling Guidelines for ways to make outdoor cooking less risky and more healthy.

Amazing Grilled Appetizers

Recipes for amazing appetizers everyone will love!

Grilled Pizza Bread

Grill or bake these fabulous French bread pizzas.

"These fun French bread pizzas are great picnic fare for both kids and adults. They can

just as easily be baked in the oven."

-- Edna Hoffman, Hebron, Indiana

You Will Need

1 pound ground beef

1/2 cup chopped onion

1 can (8 ounces) tomato sauce

1/2 teaspoon salt

1/2 teaspoon dried oregano

1 loaf (1 pound) French bread

1 cup (4 ounces) shredded mozzarella cheese

1 can (2 1/4 ounces) sliced ripe olives, drained

Sliced pepperoni (optional)

What to Do:

1. In a skillet over medium heat, cook the beef and onion until meat is no longer pink and onion is tender;

drain.

2. Stir in the tomato sauce, salt, and oregano; simmer for 5 to 10 minutes.

3. Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with

cheese, olives, and pepperoni if desired.

4. Loosely wrap bread individually in pieces of heavy-duty foil (about 24 x 18 inches); seal. Grill covered,

over medium heat for 15 to 20 minutes or until heated through.

Serves: 4-6

Grilled Three-Cheese Potatoes

Smothered in Parmesan, cheddar, and mozzarella cheese, this grilled potato side

dish is sure to be a hit at your next barbecue.

This is a delicious grilled potato side dish. Add cubed ham to it and you can serve it as a

full meal main dish.

-- Margaret Hanson-Maddox, Montpelier, Indiana

You Will Need

6 large potatoes, sliced 1/4 inch thick

2 medium onions, chopped

1/3 cup grated Parmesan cheese

1 cup (4 ounces) shredded sharp cheddar cheese, divided

1 cup (4 ounces) shredded mozzarella cheese, divided

1 pound sliced bacon, cooked and crumbled

1/4 cup butter, cubed

1 tablespoon minced fresh or dried chives

1 to 2 teaspoons seasoned salt

1/2 teaspoon pepper

Nonstick cooking spray

What to Do

1. Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have

been coated with nonstick cooking spray.

2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and

onions.

3. Top with bacon, butter, chives, seasoned salt and pepper.

4. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward

filling and crimp tightly.

5. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.

6. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

Serves: 6-8

Jalapeno Chicken Wraps

These easy appetizers are always a hit at parties!

"Zesty strips of chicken and bits of onion sit in jalapeño halves that are wrapped in bacon

and grilled. Serve them with blue cheese or ranch salad dressing for dipping."

-- Leslie Buenz, Tinley Park, Illinois

You Will Need

1 pound boneless skinless chicken breasts

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon pepper

2 teaspoons seasoned salt

1 teaspoon paprika

1 small onion, cut into strips

15 jalapeño peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves

to protect your hands. Avoid touching your face).

1 pound sliced bacon, halved widthwise

Blue cheese or ranch salad dressing

What to Do

1. Cut chicken into 2 x 1 1/2-inch strips.

2. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and

paprika; add chicken and shake to coat.

3. Place a chicken and onion strip in each jalapeño half. Wrap each with a piece of bacon and secure with

toothpicks.

4. Grill, uncovered, over indirect medium heat for 18 to 20 minutes or until chicken juices run clear and

bacon is crisp, turning once. Serve with blue cheese or ranch dressing.

Makes: 2 1/2 dozen

Succulent Steaks

Planning to grill steak? This is the go-to guide for grilling the tastiest steaks.

For great-flavored steak, choose the cut carefully and give it a dry rub of seasoning

before putting it on the grill. In this article you'll learn which cuts are the best for grilling,

how to prep the steak, ingredients for a basic steak rub, and how to get smoked flavor

on a propane grill.

Good Grillers: The Best Cuts for Grilling

The tenderest steaks are cut from the section between the ribs and the hips along the back. Steaks from the

short loin, just behind the ribs, include porterhouse , T-bone steaks, the boneless strip loin (or New York

steak), and most of the tenderloin. Steaks from the sirloin section, just behind the loin, include top sirloin ,

sirloin , and the rest of the tenderloin. These steaks can be grilled, oven broiled, or pan-broiled.

Rib steaks (with a bone) and rib-eye or club steaks (without a bone) are tender enough to grill or broil. Of the

less expensive cuts, skirt steak is cut from the diaphragm muscle. It's full flavored and tender and can be

grilled or pan-broiled.

Flank steak , true London broil, is a flavorful favorite for the grill, but it tends to be tough. The best way to get

around the problem is to buy USDA Choice grade for grilling -- the grade of meat makes a big difference in

tenderness. Keep flank steak fairly rare, since it will toughen if it's overcooked. When you slice it, be sure to

cut across its fibrous grain. Flank steak is not recommended for pan-broiling.

How to Prep the Steak and the Grill

The outer layer of fat on most steaks should be trimmed to about 1/8 inch before grilling. Slash the fat at 1-

to 1 1/2-nch intervals to prevent the steak from curling as it cooks, and season the meat with a dry rub or

herbs, if desired. Refrigerate until 1/2 hour before cooking.

Remove the grill rack and oil or spritz it with nonstick vegetable spray. Set it 4 to 5 inches above the fire for

thin cuts such as flank steak; 6 to 7 inches for a thick sirloin.

Light the fire about 45 minutes before cooking so it will have a chance to burn down to glowing coals

covered with ash.

Place the steak on the grill. Baste with marinade or barbecue sauce if you like. But first-quality steaks should

not be marinated with barbecue sauce; it will mask their flavor.

Ingredients for a Basic Steak Rub

One way to flavor a steak is with dry seasoning rubbed on before grilling. For a basic mix, blend:

1 tablespoon ground black pepper

1 tablespoon kosher salt

1 tablespoon parsley flakes

1 tablespoon paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne

You might add Southwestern, Middle Eastern, or other flavorings to the mix.

Dry rubs can be kept on hand in tightly covered jars. To use fresh herbs, garlic, and other ingredients in a

rub, prepare a small amount just before use.

Grilling Indoors: Pan-Broiling Steaks If you're cooking indoors, pan-broil steak in a heavy skillet or grill

pan (a skillet with grids on the bottom). If juices accumulate, remove them periodically with a bulb baster or

spoon.

Heat the pan until a drop of water sizzles on it and spritz the bottom with nonstick vegetable spray. Add the

meat and cook over moderately high heat until the grill marks show, turn, and grill the other side until so

marked. Lower the heat slightly and cook until done as desired, 2 or 3 minutes for rare; 5 to 6 minutes for

medium; and up to 15 minutes for well done. Increase the time 4 to 5 minutes for 1/2-inch thickness.

Grilling With Gas: How to Get Smoked Flavor on a Propane Grill

To give barbecue flavor to food on a propane grill, soak a handful of your favorite hardwood chips in water

for 15 minutes. Pour off the water and wrap the damp chips in aluminum foil, leaving one end open.

Wearing fireproof mitts, lay the smoker packet on the grill's heated grids or rocks. Smoky flavor will waft over

the food.

Allow 15 to 20 minutes on the fire for the smoke flavor to permeate the meat. After the grill has cooled down,

discard the foil smoker packet.

Best Burgers

Your guide to grilling the best-tasting burgers.

Burgers are America's favorite grill food, and now turkey burgers share the spotlight with

beef. Here we offer old and new classics for both kinds of burger. In this article you'll

learn the differences between grinds, cooking for the grill or stovetop, how to test for

doneness, and how to use ground turkey for delicious burgers.

Which Ground Beef?

Ground round: Top round is the leanest cut of beef, with bottom round not far behind. Both make dry

burgers.

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