Welcome to My Grill Cleaner Recipes and Tips
Mouth Watering Tasty Recipes
Honey Grilled Salmon
Almost fool proof and absolutely MOUTH WATERING
Here it is!
2 Lbs. Salmon skin on.
Tbl. Spoon all below
2-3 Finely chopped garlic cloves.
Mix all ingredients in a small bowl. Cut Salmon into
2 inch wide pieces. Place salmon in a large seal-able bag or bowl. Pour marinade over Salmon, place in refrigerator for 30 but no longer than 60 minutes. Heat grill to medium Approximately 350. Place on oiled grill for 10 to 20 minutes skin side down. Baste Salmon 2 or 3 times while grilling (DO NOT TURN OR FLIP). Yes it's that easy. Remove when Salmon is flaky. For all the back yard hero's like myself this will make you look like a pro, it is simple and almost fool proof. Don't be scared sometimes the skin sticks to the grill but it always tastes great.
Cheesy Pork Chops with Spicy Apples
1 tablespoon butter
1 onion, sliced
1 pinch red pepper flakes
1 apple, cored and sliced
2 teaspoons white sugar
2 tablespoons balsamic vinegar
4 pork chops
Salt and Pepper to taste
4 slices extra sharp Cheddar cheese
Prepare a grill for high heat.
While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.
Don't be a Hero, use a meat thermometer. There is no shame in admitting you are not a professional Chef. High heat and good timing will produce the tasty moist steak you are looking for.
Tip: The larger the cut the more forgiving it is when grilling. A 30 oz. Ribeye for 2 rather than 2-15 oz. for each. Always bone in which helps retain the moisture in the cut. look for good marbling in the eye or center of the Ribeye, the red meat should be dotted with little white dots of fat evenly distributed throughout. A good Ribeye needs little help but here is a simple marinade that will make you want more.
Kentucky Bourbon Marinade
Ingredients = 28-30 oz. increase for additional quantity
1 cup water
2/3 cup bourbon whiskey
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
Whisk together the water, bourbon, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a zip lock bag. Add the Ribeye steak or steaks, coat with the marinade, remove excess air, seal the bag. Marinade in the refrigerator for 6-8 hours or overnight if possible.
Prepare a grill for high heat on one side medium on the other.
For a medium-rare steak, place the ribeye on the grill and cook the meat for about two to two and a half minutes on one side. Rotate the meat 45 degrees and continue cooking for two minutes. Flip the meat over and let cook for four minutes on the other side. Adjust the times based on thickness of steak or preference of temperature.
Once your desired temperature is achieved (130–135º for medium rare, 135–140º for medium), pull off the grill and let rest again for 10 to 15 minutes before serving to allow the meat to retain its juice. Cover with foil while resting to retain heat.
So Simple and So tasty
Lemon Pepper Chicken
1/2 cup Olive oil
1 cup Lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. Lemon Pepper
6 Chicken breasts
TIP! using a meat hammer flatten all breasts to the same thickness, tender and juicy will be the result.
Whisk together all ingredients.
Pour over Chicken marinate in refrigerator for 1 hour.
Remove Chicken place on medium grill for 15-18 minutes turning once.