For the Grill

[Apple]

oggy_71
Message #7
04/01/10 08:24 PM

My steak recipe might not be the most frugal (steak is expensive), but it's a family favorite. Made with flank steak, cooked whole then cut thin. You can feed a lot of people with it!

Marinade:
1/4 c. soy
1/4 c. brown sugar
1/4 c. bourbon or whiskey
1/4 c. water
1-2 cloves garlic, smashed and roughly chopped
1 tsp powdered ginger
2-3 tbsp oil (I use olive oil)

Marinate the flank steak for overnight (24 hours is even better). Pre-heat grill to medium high heat. Cook for 6-7 minutes per side. Let rest for 5 minutes and slice thinly across the grain.
It's super easy and oh so tasty!

[Apple]

startsmart
Message #12
04/02/10 09:33 AM

morro mentioned seafood on the grill and I had to add my favorite grilling recipe!

I take a slab of fish, usually salmon, from Costco for $14 or so depending on the size (keep in mind a 3 oz serving at a restaurant will cost $15 or more). It should not be marinated long but I use grill mates, lemon peppers and fresh lemon slices to season and seal it up on foil. If the piece is thick I will cut it and make 2 packets.
Then throw on the grill for about 15 minutes or until flaky.
I love to make baked potatoes and asparagus on the side.

Second recipe (skewered veggies)

Pick up wood skewers or metal for the grill. I found a packet of extra long wood ones, 100 in a pack for 25 cents so I'm using those up. Wash the metal ones or soak the wood ones for 10 minutes in water.
Prepare a cube a variety of vegetables. I like mushrooms, peppers, onions, tomato, zucchini and squash. Play around with the size and cut of the vegetable - for example if you try to skewer a mushroom head it will likely split. If you cut it in half and go at an angle it works much better. I try to cut the zucchini and squash thinner, maybe 1/2 inch or less, because that takes longer.
Once all your skewers are ready layer them in a shallow pan and drizzle with olive oil. Then top with a few seasonings - Mrs. Dash works well enough. Refridgerate until cooking and just toss them on the grill, rotating until cooked.

And another random frugal tip for you - shop used. I got my gas grill from my grandparents when they bought a new one. My grandpa is 90 yo and loves to entertain so when he wants a nicer grill I approve! They brought it down but there was no tank. New ones are $45 or more at the store so my parents and I went to the flea market. For $20 we found a mostly full tank of propane. At the same time I was looking around for utensils. For $3 I got a brush, tongs, spatula and a few other items.
I really don't care if my grill or accessories are second hand - they let me be frugal!
p.s. Use those wide rubberbands from a bunch of asparagus or broccoli to hold your tongs together so they don't jam in your utensil drawer.

[Apple]

--apple
Message #18
04/02/10 02:58 PM

chicken cordon bleu
I found this recipe last summer on the Taste of Home website when I was looking for a good way to do chicken cordon bleu on-line…
6 boneless skinless chicken breast halves (about 4 ounces each)
6 slices Swiss cheese
6 thin slices deli ham
3 tablespoons Olive Oil
3/4 cup seasoned bread crumbs

Flatten the chicken to 1/4-in. thickness. Place a slice of cheese and ham on each to within 1/4 in. of edges. Fold in half; secure with toothpicks. Brush with oil and roll in bread crumbs.

Grill, covered, over medium-hot heat for 7-9 minutes on each side or until chicken is no longer pink. Remove toothpicks. Yield: 6 servings.

My notes...Soak the toothpicks in water for about 10 minutes first so they don't burn. Also, I get creative and use different kinds of cheeses (one of my favorites was a Monterey jack cheese marbled with bleu cheese), doesn't have to be swiss... If the chicken breast is thick, I might just cut a deep slit in it and stuff the chicken without pounding it, makes it faster. You can do more or less, I just left the number of breasts on the recipe to give you a good idea for how many breadcrumbs.
You could probably stuff pork chops the same way with all kinds of things.

[Apple]

morrobaymom
Message #3
04/01/10 04:54 PM

Since we've lived in a number of places, we've learned to grill the "essentials" of various geographic areas. In Texas, for example, you simply must learn how to do up a beef brisket. <grin> The key is many hours over low heat. These are generally NOT gas grills out there, but I imagine by now many are doing it that way for ease. What you do is take a sizable, trimmed beef brisket and lay it onto heavy duty aluminum foil. Sprinkle liberally with ground pepper, seasonings of your choice (garlic salt and chili powder were some of our favorites), and some thinly sliced or diced onion if desired, and wrap the whole thing up tightly in the foil. You slow cook this at 275-300 degrees on the grill, turning every so often (carefully of course) for three hours or so. Then you (again) carefully remove the brisket from the foil and grill a little longer on both sides, brushing with sauce.

[Apple]

NancyinFL
Message #26
06/11/10 10:07 AM

How about pizza on the grill?
Make your own dough, buy it or use a Boboli. We use a pizza stone (you can use an unglazed tile; just make sure it is unglazed and untreated with any type of paint, chemical, etc., and is heat-resistant). Use a little high-heat oil (not olive oil or butter; neither of these has a high enough smoke point) on the stone, spread out your dough and bake till the dough starts to brown. Add the toppings, and close the hood of the grill for a few minutes. When the cheese bubbles and browns, you are ready.
I have also used a metal pizza pan (the kind with holes in it), and it works, too.

[Apple]

Posts about DRUNKEN CHICKEN...
--apple
Message #6
04/01/10 08:00 PM
I've always wanted to make a drunken chicken but haven't tried it yet. Do you have the "know-how"? I'm sure I could search research it, but I'd rather have a "tried and true" recipe. I have a gas grill, and I can take off the top rack to give me enough room for the chicken.

wackyaunt
Message #9
04/02/10 03:05 AM
Apple: It is easy...whole chicken, remove packaged stuff inside, rinse. I usually S&P the cavity too. Open a can of coke, beer, mountain dew or one of my favorites pineapple or orange juice (sometimes I put in a clove of minced garlic and some soy sauce) in a empty, but cleaned and rinsed, coke can. Put chicken on the standing can and put on the grill (or in the oven) in a baking dish to catch the drippings (I hate flare ups on the grill) and go low and slow on the grill and/or oven. The juice/pop/beer will be evaporated when the chicken is done. OOOOh, I think I will try apple juice next week.

ATSiaRU
Message #10
04/02/10 07:42 AM
Some helpful tips on the Chicken - choose a 5 pound or less whole chicken - I try to get a bird between 3.5 pounds and 4.5 pounds. they are hard to find in my neck of the woods. We only have Mutant 7 and 8 pound chickens. The bigger birds will topple a 12oz can. If you use a bigger bird find a bigger can to use.
Pour off about 1/4th of the liquid in the can (or drink it). Use non-diet soda (I'm not too keen on heating up the artificial sweetners) - diet beer works OK - but I usually have regular beer on hand so I use that.
Add some extra holes in the top with an old fashion can/bottle opener.
I like to use a seasoning Rub on my Drunken Chicken. Homemade or store bought is fine. If nothing else poultry seasoning, salt and pepper works fine. I use about 2 tablespoons. I rub the chicken with 1 tablespoon of it. Or if I've got tiime I work the seasonings under the skin... the other 1 tablespoon I add to the can of beer/pop- it will FIZZ!! do this over the sink. I then put the chicken on the can, so the can and it's legs make a tripod. I tuck the wings back behind it.
Use indirect heat on the grill - if you have a 2 burner grill - only light one burner to "medium" and put the chicken over the unlit burner. Close the grill. A 4 pound, completely thawed chicken takes about 1 hour and 15 minutes on my grill. I generally check the chicken once during the cook time - about 25 minutes in to make sure everything is ok.
When the chicken's done (use a meat thermometer if you have ANY doubts) carefully remove from the grill and stand it up on a platter to cool - 15 minutes or so - then CAREFULLY remove the can. the liquid will be hot and it will be "greasy"!
Cut up the chicken (it may fall apart on it's own) and enjoy!
Oh, I wouldn't bother buying one of those "beer can chicken stands"... think about it...you'd have to CLEAN it after every use. What a PAIN. The greasy, icky, beer or pop can just get's wrapped in a plastic bag and tossed out. OR you could leave the beer can out in the yard and if you have possums or raccoons they'll clean the can out real nice for you and then you can recycle it...
ADDED: I like doing Chicken this way for guests - I can prep the chicken in the morning (store in fridge) and then put it (or them) on the cans and on the grill once guests have arrived. Once the chickens are on the grill - there's no other work or checking to do. Set the timer and "forget it". Everyone ooos and ahhhs over the browned chickens when then come off the grill and are sitting on the platters waiting. We get all the other fixin's out and then cut up the chickens and eat. Easy Peasy! And I don't have to spend alot of time cooking so I get to hang with my guests...

[Apple]

Turkey Thyme
Message #142
06/18/10 12:54 PM

I challenge you all to try a grilled jelly & cheese.
Good bread, apricot jelly and a nice cheese. Surprisingly good. Yes, I know it sounds weird. But really, what if you try it once, and don't like it - so, you've wasted 2 slices of bread and a couple ounces of cheese.
I've been told it works with all types of jelly and all types of cheese. Just spread the jelly really thin.

[Savoir Faire-Demogague in NJ]

Jan 3, 2011 6:56:22 GMT -5 Apple said:

Turkey Thyme
Message #142
06/18/10 12:54 PM

I challenge you all to try a grilled jelly & cheese.
Good bread, apricot jelly and a nice cheese. Surprisingly good. Yes, I know it sounds weird. But really, what if you try it once, and don't like it - so, you've wasted 2 slices of bread and a couple ounces of cheese.
I've been told it works with all types of jelly and all types of cheese. Just spread the jelly really thin.

Cheese and fruit is classic...nuttin weird about it!!!

[lisaflex]

marinate turkey tenderloins in dijon mustard and frsh lemon juice and grill...very good
(you can also use whole grain mustard which we like better)

cut chix tenderloins in uniform pieces. marinate in lots of hot sauce and some butter milk. thread on soaked bamboo skewers w/ different colored peppers and zucchini. and grill. very good served w/ whole grain couscous

[drwhowho]

This is pretty basic but it does use a lot of ingredients, although all easy to find. And you may want to experiment to fit your taste buds and maybe come up with your "signature" sauce. But this will get you started if this is your first experience with brisket.
*4 tablespoons salt
*1/2 teaspoon ground cumin
*3/4 teaspoon dried coriander
*2 teaspoons dry mustard
*2 tablespoons brown sugar
*2 teaspoons garlic powder
*2 teaspoons dried basil
*2 teaspoons onion powder
*1/2 teaspoon dried savory
*1 teaspoon black pepper

Put all the ingredients in a ziplock bag, seal and shake them up pretty well. Use all but a 1/4 cup of the mixture to rub all over the brisket. Don't be wimpy here. Rub it in well. Store the brisket overnight in a shallow baking pan that's been sealed well with foil.

200 degrees for 10 hours.

[steff]

I'm a Texas brisket purist..... a brisket should be smoked for a good 12 - 16 hours...depending on size....

[marshabar1]

I tried this recipe this evening. OMG! So very delicious. I used fresh lime juice but otherwise followed instructions. You do need the boned milkfish because the bones in this prehistoric fish are like no other.

[Mad Dawg Wiccan]

Dawg’s Red Rib Rub


½ cup kosher salt
¼ cup sugar
¼ cup brown sugar
3 tblsp paprika
2 tblsp chili powder
2 tblsp garlic powder
1 tsp black pepper
1 tsp oregano
½ tsp thyme
½ tsp cumin

Sprinkle on meat to taste (about 2 tblsp rub per full rack) and rub in well. Allow to sit for 30 minutes before cooking. Cook ribs on lowest indirect heat for 3 hours, turning and basting every half-hour.

Basting (Mop) Sauce: Add 2 tblsp rub mix to 1/3 cup water, 1/3 cup white wine, and 1/3 cup vegetable oil. Stir thoroughly before each application.