Charcoal Grill Recipes that make everyone say wow that was good!

[pureinsanity]

I love to grill! I will grill all year long even in the heart of the winter chill. In my neighborhood a few of us will grill for each other. Sort of a grill off!

Usually I make up my own concoctions, but I would like to hear some of your favorite items to grill how how you prep them?

Some of my favorites is Kabobs, No real art form there....

I clean my grill once a year and that is it. I leave all the chard bits and pieces of last nights meal all over! Little extra chard or smokey flavor in my opinion.

The other thing I do is leave the grate off until I am ready to start cooking. I hate when you throw your food on and it instantly sticks to the grate because it was too hot!

My ingredients are:

Chicken and Beef (Cubed)

Onions

mushrooms

Red, Green, Yellow, Orange peppers.

Teriyaki Marinade. (I use a few store bought marinades and mix them together.

Fresh Pineapple (cubed)

You get the rest. delicious sweet tender teriyaki marinaded kabobs!

So lets here some of your favorites you make for people and what you do to prep it.

[McGurk]

I don't think it's the best thing that I make, but it is the one that draws the most compliments.

Jalapeno Poppers

8-9 large jalapeno peppers (4" long and fat)

1/3 cup cream cheese, room temp

1/3 cup sour cream

1/3 cup shredded cheddar cheese

2 tsp garlic powder

1 tsp onion powder

opt. 1 tsp cayenne pepper

16 oz package room temp bacon (about 16 strips)

Clean, wash, half, and de-vein the peppers. Thoroughly mix the rest of the ingredients (minus the bacon) and put into a ziploc sandwich bag. Cut the very corner of the bottom of the bag off and use that as a "pastry bag" to squeeze and fill the opened peppers. Open the bacon, and wrap each filled pepper half with a strip of bacon. Grill or smoke at a low temp (around 250 deg) for a while. The longer the better IMHO, around 2 hours on the smoker for me.

[pureinsanity]

Sounds yummy! Keep em coming! What is your favorite?

[reinhard1]

mine i guess would have to be ribs. i have posted this rub and mop sauce somewhere in this forum under a different thread but here it is again.

Rub:

4 tsp. kosher salt

2 tsp. ancho chile powder

2 tsp. sweet paprika, preferably hungarian

1 tsp. ground cumin

1 tsp. celery seed

1 tsp. freshly ground black pepper

double or triple the amounts as needed. store in a sealed container in the fridge.

the mop sauce:

1/4 lb. bacon

3/4 cup apple juice

5 tbls. apple cider vinegar

1/2 cup ketchup

2 tsp. worcestershire sauce

1/2 tsp. ancho chile powder

1/2 tsp. sweet paprika, preferably hungarian

1/4 tsp. ground cumin

1/4 tsp. celery seed

1/4 tsp. freshly ground black pepper

Make the mop and sauce: cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. drain the bacon on paper towels and eat it whenever you like. pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. to the saucepan, add 1/2 cup of the apple juice and 2 tbls. of the cider vinegar. bring to a simmer over medium heat and then remove from the heat [this is the mop].

add the remaining 1/4 cup apple juice, 3 tbls. cider vinegar, and the ketchup, worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. cook over medium-low heat, whisking until smooth. as soon as the sauce simmers, remove the skillet from the heat.

at first i just put on the mop sauce part of the recipie and putting this on until toward the end of the cooking cycle added the rest of the ingredients to make it as a BBQ sauce to finish the ribs off. keep in mind i make a larger batch than the reciepe above. this year i combined all the ingredients at once and simmered it and adjusted the thinness to my liking with more apple juice to mop it on. dont realy need much additional apple juice realy.

when you are short on time this combo comes in second place. very simple.

i call it "old butchers BBQ sauce or mop"

1 cup ketchup

1 cup western salad dressing [i've been using the bacon flavored one]

apple juice

combine ketchup and salad dressing in a sauce pan and bring it to a simmer. i like my sauce thin so i add apple juice as needed to thinness to your liking.

good luck.

[catfishkid]

one of the biggest things that I could say is to use natural lump charcole. It will add so much flavor. I will not use the that other kind ever again. I have only used lump for about 8 years.

[pushbutton]

I usually feel the need to add at least 23 ingredients, but sister in law made this simple recipe over labor day and it was really good!

½ C Dijon Mustard

2 Tblsp Honey

2 Tblsp Olive Oil

big pinch of nutmeg

2 1/2 lb bag of breasts

Mix up, poke holes in chicken with fork, and marinade for at least two hours, preferably overnight.

Cook and eat

[reinhard1]

i have to try this one. i realy dont care for boneless breasts except in some oriental dishes i make. this one looks good for the grill with salad. good luck.

[brian6715]

I don't think it's the best thing that I make, but it is the one that draws the most compliments.

Jalapeno Poppers

8-9 large jalapeno peppers (4" long and fat)

1/3 cup cream cheese, room temp

1/3 cup sour cream

1/3 cup shredded cheddar cheese

2 tsp garlic powder

1 tsp onion powder

opt. 1 tsp cayenne pepper

16 oz package room temp bacon (about 16 strips)

Clean, wash, half, and de-vein the peppers. Thoroughly mix the rest of the ingredients (minus the bacon) and put into a ziploc sandwich bag. Cut the very corner of the bottom of the bag off and use that as a "pastry bag" to squeeze and fill the opened peppers. Open the bacon, and wrap each filled pepper half with a strip of bacon. Grill or smoke at a low temp (around 250 deg) for a while. The longer the better IMHO, around 2 hours on the smoker for me.

I make this exact same thing, except I put a mini-weenie in the pepper and then wrap it in bacon (then jab it with a toothpick). It really adds some flavor. I smoke mine for about 2-2.5 hours at around 200-220 degrees.

They are delicious! I would advise wearing gloves when you clean the peppers though, some of that oil can be downright nasty on your skin.

[pureinsanity]

I tried one last night that was pretty good and I think it make a great salad topping!

I marinaded some chicken breasts in top shelve gin!

1/2 cup Gin

1/4 cup Tonic

1/4 cup Lemon Juice

1 clove of garlic chopped/minced.

I marinade the chicken for about a half hour to and hour.

Threw the chicken on the grill, put the marinade in a pot on the stove and let it simmer for a while. Once the chicken was done I sliced it up and spooned the simmering marinade on top as a sauce.

Wasn't to shabby!!!

[OnAFly]

Here's a simple one that I've put up here before. It changes a little bit each time, but the main ingredients stay the same:

3 Cloves garlic

1C White Wine

1C Soy Sauce

1C Water (cuts down the saltiness)

1 tsp Sesame Seed Oil

1 TBSP yellow mustard

I marinade overnight and it turns out great every time. I make this 2-3 times a month.

[McGurk]

Juicy Lucy's are always a hit, but a but tricky to make. Using good 80/20 ground chuck, take from fridge and separate into golf ball sized blobs. Slice up whatever cheese you want inside about 1/4" thick. Cut up some 6" x 12" pieces of wax paper, one for each pair of blobs and a couple extra.

Lay down a piece of wax paper, put 2 blobs onto it, lay another 6x12 on top of them. Smash them thin and roughly the same size with the bottom of a plate or something flat and somewhat heavy. Take the top wax paper off, and put some cheese in the center of one side. Flop the other side on top using the wax paper, and press the two together and pinch the edges the whole way around. Repeat until they are all done, and I leave them in their wax paper flaps until I put them on the grill.

Put back into the fridge until you are ready to cook them. Start grill, and make sure to leave a cool side if you are using charcoal. Cook quickly over high heat to sear and put grill marks on, and then finish on the cool side so the cheese melts.

One of my favorite things to do with burgers is to toast the buns on the grill, too. Brush a little butter on them, and put them on over the high heat side. Tend to them constantly, and pull them when they are just browned and crispy. They will get burnt fast at this point, so like I said tend to them constantly.

[reinhard1]

my greatest weakness, Juicy Lucy's, man i realy love to make them and eat them. always leave a extra hole in your belt just in case. good luck.

[OnAFly]

Bleu cheese JLs are my personal favorite. I just love how the cheese turns super creamy. I might have to make those now.

[pureinsanity]

PHEASANT POPPERS!

I had these this weekend and I am hooked! Specially if you like Jalapeno poppers!

1 pound pheasant breast

1 tub (16 ounces) Philadelphia cream cheese

Jalapeno slices

Bacon strips

Toothpicks or skewers

Pound out pheasant breast to flatten and cut into smaller pieces. Spread cream cheese over pheasant slice and top with jalapeno slices. Wrap like a croissant. Wrap with a bacon strip and hold together with toothpick. grill for about 10 minutes.

Delicious! and a great appetizer!

[pushbutton]

Huh, First Mcgurk, Brian, and now you. Never have or even heard of wrapping bacon around a popper......but start to drool a little when thinking about it..........guess will have to give that one a try!

[rundrave]

i like to marinate pheasant in italian dressing and then wrap with bacon and grill

just made 2 birds up like the other day.

another one of my favorites is marinating chicken breasts in franks red hot sauce and then grill.

quick easy and painless and very tasty

[pureinsanity]

Huh, First Mcgurk, Brian, and now you. Never have or even heard of wrapping bacon around a popper......but start to drool a little when thinking about it..........guess will have to give that one a try!

I was skeptical at first too. When I think poppers I think deep fried deliciousness! But this weekend at a bar in Mitchell Sd, I saw them when I was having a beer and decided to try an order. Woodfire grilled amazingness!!

[Leaky]

Did a Meat Loaf last night. Turned out great!

1 1/2 lb 80/20 ground chuck

1/2 lb ground pork

1 small onion diced small

3-4 shakes of Salt

Fresh Ground Black Pepper

Couple of shakes of Garlic Powder

Couple shakes of ground mustard

1/4 cup of shredded carrots diced very small(just happened to be in the fridge)

1 cup Italian Seasoned Bread Crumbs

1 cup milk

1 egg

4 -5 good shakes of Worchestershire.

Couple of good squirts of Sweet Baby Rays

Mix all indredient, form the loaf and wrap in Cling Wrap. Put in fridge for a couple of hours.

Set the loaf on a rack inside a tin casserole type pan (throw away when done). Cooked on prheated gas grill - 350 for about an hour. Topped with additional sweet Baby Rays for another 15-20 minutes. Used meat thermometer and pulled at 160. Let set while potatoes boiled for Garlic Mashed.

Thick sliced Meat loaf and Provolone sandwiches in Hoagie Buns, wrapped in tin foil and heated up on the grill for lunch today with Squash/Sweet Potato Soup made last weekend.

[pureinsanity]

PHEASANT POPPERS!

I had these this weekend and I am hooked! Specially if you like Jalapeno poppers!

1 pound pheasant breast

1 tub (16 ounces) Philadelphia cream cheese

Jalapeno slices

Bacon strips

Toothpicks or skewers

Pound out pheasant breast to flatten and cut into smaller pieces. Spread cream cheese over pheasant slice and top with jalapeno slices. Wrap like a croissant. Wrap with a bacon strip and hold together with toothpick. grill for about 10 minutes.

Delicious! and a great appetizer!

I made these this weekend but with a little variation. I marinaded the pheasant in a Sam Adams Boston Lager, next time I am going to try a blue moon. It was marinated for about 2 hours then sliced up to little bits.

I had left over pheasant after I ran out of bacon. I had some bacon fat that fell off when wrapping the poppers so I tossed that and the extra pheasant pieces in a skillet and fried them in the bacon grease. DELICIOUS!

Here is the outcome of my pheasant poppers. My family loved them and so did my neighbors!

Ready for the grill!

Ready to eat!!!

I recomend doing this with ANY game bird, or any wild animal! These were TASTY! I was skeptical of putting the cream cheese in the poppers and grilling because of loosing the cream cheese. To my surprise the bacon curls up and holds most of it in!

ENJOY!!!! I will be doing this everytime I pull a bird out!

[reinhard1]

you did a great job there. they look awesome. good luck.