Summer is here and it’s time to fire up the grill and prepare for your next great barbeque. Everyone loves the idea of having a big backyard bash — mingling friends, playing games with the kids, and of course, indulging in the long forgotten flame-broiled goodness that winter had forced us to give up. Sure, everyone wants to look good for the summer, but no one can resist the calls of a well done barbeque.
It’s key to remember the focus of a barbeque: the food. After all, these summer get-togethers are named based on the food. While the staples of burgers and dogs are always crowd pleasers, why not experiment a bit to make those staples into exotic novelties? For instance, try adding new toppings and condiments to your burgers. Instead of the standard bacon and bottled ketchup, try topping off your patty with grilled pineapple, or avocadoes to give it a fresh, tropical taste. Better yet, how about a slice of pork roll, a Jersey favorite. Really impress your guests by making your own ketchup, mustard, or barbeque sauce. (I’m partial to a Cajun mayo myself).
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Steak is always a great choice, but with so many different cuts, and the difficulty that comes with cooking them to perfection, it’s a good idea to stay away from individual steaks at large backyard events. A London Broil can be a good substitution for that porterhouse you want. London Broils are great choices for barbeques for many reasons: they’re big, they’re tasty, and they go great with any side dish. To make one simply delicious, marinate it (overnight for best results) in a garlicky soy sauce. Serve the meat on top of garlic bread, or with a side of Cajun sweet potato chips that can be cooked in the oven.
When you get down to it, you can grill almost anything and it will have potential to be delicious. Just be mindful that some items work better with large crowds and others with more intimate settings. Just remember to be adventurous and willing to experiment. Once you’ve created your own unique recipe, drag the grill to the front yard and share it with the neighborhood!
Garlic Soy Grilled London Broil
Nothing says come to my barbeque hungry like firing up a London broil on the grill. This big and tasty cut, paired with a tangy marinade will keep this on your grill rotation for summers to come.
1½ – 2 lb. London broil steak
½ c. soy sauce
¼ c. vegetable oil
2 tbsp. molasses
2 tsp. ground ginger
2 tsp. dry mustard
6 cloves garlic, minced
Combine all ingredients, except the steak, in a small bowl. With a sharp knife, score the surface of the steak(s) in a diamond pattern about 1/8 inch deep. Coat with mixture and wrap in foil. Refrigerate overnight in a Pyrex pan.
Heat grill. Grill 3 minutes on high on each side with lid closed. Reduce heat to low. Cook another 15 minutes with lid closed. Do not peek. Let steak rest 5 to 10 minutes, then slice across grain in thin slices.
Cajun Sweet Potato Chips
If you’re tired of the same old potato chips, corn on the cob, and salad sides, try these sweet and spicy chips that will compliment any meal (especially from the grill). Guaranteed the whole family will love them, and they’re 100% healthy.
2 big sweet potatoes
Freshly ground pepper & salt
Preheat oven to 375F. Move rack to the center of the oven.
Peel potato and cut into 1-inch thick disks. Cut the disks into ½-inch strips and put them in a bowl. Toss them with enough olive oil to coat them. Shake on some Cajun seasoning and pepper; toss until evenly distributed.
Cover a cookie sheet with parchment paper (better than foil for this recipe). Lay out the fries in one layer. Bake for 20-25 minutes, until lightly browned and
Peach BBQ Chicken
If you’re craving a taste of the South, try this Peach BBQ Chicken. Grilled fruit is delicious on its own, so why not grill the fruit right on top of the protein? It’s is a sure way to have Georgia on your mind.
Juice of 2 limes (cut in half and squeeze)
1 tbsp olive oil
2 tbsp soy sauce
2 clove finely chopped garlic
tsp dried thyme or 2 tsp. fresh
1 tsp salt
1/2 tsp black pepper
2-1/2 lb skinless, boneless (except bone-in
skinless drumsticks) chicken pieces
1/3 cup peach jam (or apricot)
2 tsp balsamic vinegar
To make marinade, mix the first seven ingredients (lime juice to black pepper, inclusive) in a small bowl.
Place chicken in a non-metal baking dish just large enough to hold pieces in a single layer. Pour marinade over and turn chicken to coat. Cover with plastic wrap and chill several hours or overnight, if you have time.
Just before cooking, make glaze by mixing peach (or apricot) jam with balsamic vinegar. Set aside.
Cook chicken on hot barbecue until done and juices run clear. Remember breasts cook faster than thighs and drumsticks.
Near end of grilling time, brush chicken pieces generously with glaze. Close BBQ lid for 30
seconds to warm glaze. Serve immediately.
Barbecue Teriyaki Pork Kabobs
For an Asian twist on your normal kabobs, try this recipe. Sweet and savory teriyaki pork can be matched with any vegetable (try zucchini or grilled eggplant).
In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
Add salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 teaspoon ground ginger
3 Portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple
In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
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Article by Thomas Bell