Some Helpful Tips When Grilling With Skewers
- Tongs that are long enough to keep hands safely away from the grill but short enough for easy handling. The tongs are also useful to hold a paper towel soaked in vegetable oil to coat the grill grates.
- A good grill brush with a long handle to clean the grill thoroughly.
- Skewers: there are many choices, including round or flat wooden sticks, double-pronged skewers, metal baskets and more. The most-common and least-expensive option is the round or flat wooden skewers.
- Metal skewers are sturdy and reusable but get hot; it’s safest to remove food before serving. To serve on skewers, choose disposable wood; they can burn, though, so they need to be presoaked.
- When using metal skewers, leave a little space between pieces of food so the metal will heat, speeding up the cooking time. With wood, make sure the food pieces are lightly touching, to protect the wood from the flame.
- Before grilling with wood skewers, either soak them in water for at least 10 minutes or cover the tips in foil. Another option: Fold a piece of heavy-duty foil in thirds, place it on the edge of the grill and rest the ends of the skewers on the foil so they don’t burn.
- If you are using wooden skewers, especially round ones, try using two sticks per kabob. This will add stability to the kabobs, which can be heavy, and make it easier to turn them while grilling.
- Cut the food in pieces that are the same size and thickness so they will get done at the same time.
- Alternate protein pieces with fruits or vegetables, as this enhances the flavor combinations.
- If you are cooking foods that require different lengths of time to cook properly, try skewing all the protein on 1 skewer and the vegetables on the other. For example, if you’re cooking chicken that takes 10 minutes versus tomatoes, which take only 2 or 3 minutes, put them on different skewers. This will allow you to cook each set of ingredients properly without over or under cooking the other.
- Turn the kabobs frequently during cooking to allow all sides to cook evenly. As a general rule, most kabobs require approximately 10 minutes to cook, which is 2.5 minutes on each of the 4 sides.
- Use a fork to easily slide the food from the skewers when it is time to serve the kabobs and don’t forget to hold the hot skewer with a pot holder.
- For additional flavor, try marinating your ingredients in a sauce for approximately 30 minutes before grilling. Popular marinades include teriyaki, sweet and sour, honey mustard or lemon garlic. You can buy ready-made marinades from your local grocery store or you can make your own.
- Throw away any leftover marinades after you remove the food. If you wish to serve a dip on the side, use a batch of marinade that did not touch the raw ingredients. This can prevent illness.
Shrimp and Fennel Kebabs with Italian Salsa
- 1/3 cup chopped parsley
- 1/3 cup chopped fresh basil
- 1 1/2 tablespoons finely chopped shallots
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 1/2 teaspoons capers, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 teaspoons olive oil, divided
- 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 1 large fennel bulb, cut into 12 wedges
- 1 large red onion, cut into 12 wedges
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
To prepare salsa:
Combine the salsa ingredients in a medium bowl, stirring with a whisk. Set aside at room temperature.
To prepare kebabs:
Preheat the grill to medium-high heat. Oil grill grates.
Combine 2 teaspoons oil and shrimp; toss to coat. Thread shrimp evenly onto 4 (12-inch) skewers. Thread 3 fennel wedges and 3 onion wedges alternately onto each of 4 (12-inch) skewers. Brush vegetables with remaining 2 teaspoons oil. Sprinkle shrimp and vegetables with salt and pepper.
Place vegetable skewers on the grill rates and grill vegetables 12 minutes or until tender, turning occasionally. Place shrimp on the grill and cook shrimp 1 1/2 minutes on each side or until done. (Shrimp turn a light pink when cooked) Serve with salsa.
Summer Pork Kabobs
This recipe also works well with chicken.
- 4 boneless pork loin chops, 3/4 inch thick (1 lb)
- 1/2 teaspoon seasoned salt
- 2 small zucchini, cut into 12 (1-inch) pieces
- 8 medium mushrooms
- 1 medium red bell pepper, cut into 12 pieces
- 1/2 cup low sugar apricot preserves
- 1 tablespoon cider vinegar
Heat gas or charcoal grill and oil grill grates. Sprinkle pork chops with seasoned salt; cut each chop into 4 pieces. Alternately thread pork pieces, zucchini, mushrooms and bell pepper equally onto each of 4 (12- to 14-inch) metal skewers.
In small bowl, mix preserves and vinegar.
When the grill is heated, place kabobs on a gas grill over medium heat or on a charcoal grill over medium coals. Brush kabobs with preserve mixture; cover grill. Cook 5 to 7 minutes.
Turn kabobs; brush with preserve mixture. Cook covered 5 to 7 minutes longer or until pork is no longer pink in the center. Meat Thermometer should register 160°F.
Grilled Vegetable Kabobs
- 2 medium zucchini
- 2 medium yellow squash
- 1 red and 1 green bell pepper, seeded
- 2 medium red onions
- 16 cherry tomatoes
- 8 ounces fresh whole mushrooms
- 2 medium ears sweet corn
- Olive Oil cooking spray
- 1/2 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1/4 teaspoon dried thyme
Cut zucchini, squash and bell peppers into 2-inch chunks. Cut red onions into wedges. Combine the cut vegetables with the tomatoes and mushrooms in a bowl.
Cut the corn into 1-inch pieces and cook in boiling water for 5 minutes. Add the cooked corn to the other vegetables.
Mix the vinegar, mustard, garlic and thyme in a measuring cup and pour over the vegetables. Mix well.
Heat gas or charcoal grill and oil the grates.
Thread vegetables on skewers. Place the skewers on the grill over medium heat.
Baste occasionally with extra sauce.
Grill 20 minutes, turning several times or until tender. Remove to a serving platter and pour any remaining sauce over grilled vegetables.
Pizza Chicken Kabobs
Makes 2 servings
- 1/2 lb uncooked chicken breast tenders (not breaded)
- 1/2 medium red bell pepper, cut into 1-inch pieces (1/2 cup)
- 1/2 package (8-oz size) fresh whole mushrooms
- 2 tablespoons Italian salad dressing
- 1 teaspoon pizza seasoning or Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 1/2 cup pizza sauce (homemade or store bought)
Heat gas or charcoal grill and oil the grates.
On each of two 12-inch metal skewers, thread chicken, bell pepper and mushrooms alternately, leaving 1/2-inch space between each piece. Brush kabobs with salad dressing and sprinkle with pizza seasoning.
Grill kabobs, covered, over medium heat 9 to 11 minutes, turning once, until chicken is no longer pink in the center (160 degrees F. on a meat thermometer.). Remove to a serving platter and sprinkle with cheese.
Meanwhile, in 1-quart saucepan, heat pizza sauce over low heat. Serve kabobs with warm sauce for dipping.
Rosemary Swordfish Skewers with Sweet Pepper Salad
Use a colorful assortment of bell peppers in this salad.
- 7 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips
- 1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
- 1 jalapeño, seeded, thinly sliced
- 2 tablespoons sherry vinegar
- 4 ounces arugula (about 8 cups loosely packed)
- Kosher salt and freshly ground pepper
- 1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes
- 1 tablespoon minced fresh rosemary
- 1 lemon, quartered
- 4 bamboo skewers (soaked in water for 1 hour before using) or 4 metal skewers
Build a medium fire in a charcoal grill or heat a gas grill to medium-high. Oil the grill grates.
Bring oil and garlic to a simmer in a small saucepan over medium heat and cook until garlic is toasted and light golden brown, about 6 minutes (remove from heat if garlic is cooking too quickly). Pour oil through a fine-mesh sieve into a small bowl and let cool. Discard garlic.
Combine peppers, onion, jalapeño, vinegar and 1/4 cup garlic oil in a large bowl. Add arugula; toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.
Place an equal number of swordfish cubes on each of 4 skewers. Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt and pepper.
Grill swordfish until opaque in the center and lightly browned in spots, about 2 minutes on each of the 4 sides.
Divide salad among 4 plates. Place a skewer atop each. Garnish with lemon quarters.
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Most people think of meat when they think of barbecue. But you might be surprised to learn that one of the first recorded barbecue recipes — found in a third century Greek food manifesto called, The Deipnosophistae of Athenaeus, (Dinner Table Philosophers) — featured bonito wrapped in grape leaves and grilled directly in the embers.
Fish is meant to be grilled. The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is quite flavorful and juicy, just make sure it doesn’t stick. You can literally get fish off the grill in a matter of minutes, thus making fish the perfect after work meal. Fish is also great for dinner parties. Before dinner you can place the fish in a marinade or season it and light the grill a few minutes before everyone wants to eat.
The hardest part of grilling fish is knowing when it’s done. This is generally the trickiest part of grilling, but don’t worry. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it’s not done. Most fish cooks quickly, so watch closely. Fish on the bone is more tolerant, requiring at least 10 minutes on each side for a whole two-pound fish. Thick fillets or steaks should be turned after five minutes.
Fillets are also good candidates for grilling, but have a greater tendency to dry out or to stick to the grill grate or break apart when you attempt to turn them.
To make this easier, always start out with a fish steak or fillet that is evenly cut. If one part is much thicker than another, it will be difficult to get the thick part cooked before the thin part dries out. If you have a fillet that is uneven consider cutting it in two. Put the thick half on first and when it’s about halfway done, put the thin half on. This way you will get the fish cooked to perfection without burning anything.
The grill should be very hot and oiled, too (more on this later). Using direct heat will give the fish handsome grill marks. Once you have seasoned the fish, whether with a dry rub, a marinade or herbs, brush it with oil.
After oiling the grates put the fish on the grill and leave it until you are ready to turn it. Turn gently and leave it there until it is ready to leave the grill. With fillets you can tell they are ready to turn because the edges are flaky and opaque. Steaks and whole fish hold together better but take longer to grill. If you are grilling a whole fish stuff it with herbs and lemon slices. This not only adds to the flavor but creates a space to let the heat through. Also keep some fresh lemon juice mixed with olive oil handy while you are grilling. You can brush this on as you grill to add flavor and keep the fish moist.
The very best advice I can give you is this: buy two of the largest spatulas you can find.
I prefer metal spatulas because they are sturdier. They should be broad, at least eight inches across, and the blade should taper to a sharp edge. If possible, buy spatulas with long handles; more than 12 inches is good.
For fish steaks or compact fillets, gently place one spatula on top of the fish to secure it. Firmly but gently ease the second spatula under the fish to separate it from the grilling surface. Turn the steak or fillet sandwiched between the two, then gently slide them out.
Some other suggestions:
Another easy way to turn a large fillet is to cover it with a double thickness of heavy-duty foil, slide a spatula under the fish, turn it over onto the foil, then lift the fillet a bit to slide the foil out.
A whole fish can simply be rolled over: making sure you have room on the grill to achieve this.
The first step, before you even light the grill, is to clean it thoroughly.
Scrub the grates with a wire brush. Then, once they are hot, brush them with oil.
Hold a thick wad of paper towel dipped in vegetable oil with long-handled tongs. Avoid using a long-handled basting brush for this job because the bristles might melt from the heat. Silicone brushes can melt at temperatures over about 650 degrees, and the grates can — and should — get hotter than that.
Here are some techniques to add to your cooking:
Plan ahead. Marinate fish before grilling or spray it with wine or another flavorful liquid as it cooks to prevent it from drying out.
Preheat the grill for 10 minutes to get the grates very hot.
Grill in a pouch. Enclose fish in edible leaves (banana, grape, or even cabbage) and grill until the fish flakes easily with a finger.
Another option is to grill the fish in foil packets, however, when you bundle the fish in foil it will not get any smoke or char from the grill, which means the fish effectively steams in the packet. It’s a healthy option, so many people might find it appealing. (Be cautious when opening the package as steam will escape.)
Grill on a plank. Season the fish on both sides, set up your grill for indirect grilling, then cook the fish directly on a water-soaked cedar (should be soaked for 1 hour) or alder wood plank (available from most cookware stores). No turning is necessary and the drama factor is impressive.
Grill in a basket. Invest in a wire mesh basket designed specifically for grilling fish. You can also use a cast iron pan on the grill.
If your grill has very widely spaced grates and you don’t want to buy a grilling pan or grilling basket, you can go the frugal route and grill on aluminum foil. (You can now even find nonstick coated foil for grilling.) Though you may not get the nice char marks, you will definitely have an easier time grilling the fish. I have found that if you make a few holes in the foil with a cake tester or fork and oil the foil, the fish will brown nicely even when cooked on top of the foil. After the fish is cooked, you can just slide the foil onto a serving plate. Easy.
Many chefs use the technique of grilling on herbs to infuse fish (as well as meat and poultry) with flavor. All you do is lay a thick bunch of herbs onto your grill grates or in a grill basket. Then simply grill the fish on top of the herbs and turn as usual. Use hardy herbs such as rosemary or thyme or even fennel fronds. It’s a good idea to toss the herbs in the same marinade as your fish (or spray with oil) to get them lubricated, so they don’t burn immediately on the grill.
Grill on skewers. Skewer chunks of fish or even a whole fish and suspend the skewers between bricks positioned opposite each other on the grill grate.
One of my favorite meals in the summer is grilled local line caught swordfish sprinkled with sea salt, freshly ground pepper and a little panko bread crumbs; finished with lemon juice, capers and olive oil. It is delicious.This method works with any so-called “steak” fish including tuna, halibut, monkfish, grouper or salmon.
Marinated Tuna Skewers
A simple marinade adds a lot of flavor to tuna skewers.
- 1/3 cup plain yogurt
- 3 tablespoons thinly sliced fresh basil leaves
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 1 1/3 pound (1-inch-thick) tuna steak, cut into 32 (1-inch) cubes
- Fine sea salt
- Freshly ground white pepper
- Olive oil for grill
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Meanwhile, in a large bowl, whisk together yogurt, basil, soy sauce and mustard. Add tuna and toss to coat. Let marinate at room temperature for 30 minutes, then thread tuna onto 8 skewers.
Season skewers with salt and pepper. Grill on oiled grill rack, turning frequently, until fish is cooked to your liking, 6 to 10 minutes.
Blackened Grouper on the Grill
You may be asking “can’t I just do it on the stove?”. The answer is yes, but you will fill your house with smoke and realize outside is a much better idea.
Cast iron or nonstick pan (all metal, no plastic handles)
2 Grouper fillets, skin removed
1/4 cup unsalted butter, melted
- 1 tablespoon paprika
- 1/2 tablespoon cayenne pepper (make it a full tablespoon if you like a lot of heat)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Place the pan on the grill and light the grill to high heat. The pan needs to heat up on the grill for at least 10 minutes.
Dry the grouper fillets very well.
Mix all of the rub ingredients together well and then spread the rub out on a plate.
Melt the butter in a separate shallow dish, large enough to fit the fillets. Place both dishes on a tray and carry out to the grill.
Dip each fillet in the butter, covering both sides and then transfer to the plate with the rub and coat each side of the fish with the blackening rub.
Immediately place the fish into the very hot pan on the grill.
Cook, with the lid open, for 2 – 3 minutes, lifting the bottom of the fish carefully to check on the crust. You want a nice, blackened crust without burning. If the grill pan is very hot, this should only take around 3 minutes.
Turn the blackened grouper and cook for another 2 – 3 minutes on the other side. Transfer to a plate.
Grilled Fish with Artichoke Caponata
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 4 tender celery ribs, diced (1 cup)
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1/2 cup prepared tomato sauce
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/2 pound marinated artichoke hearts, drained and chopped
- 1/2 cup pitted green olives, chopped
- 1/4 cup pine nuts (pignoli)
- 1 tablespoon agave syrup or honey
- 2 tablespoons small capers, rinsed and drained
- Kosher salt and freshly ground pepper
- 3 tablespoons shredded basil leaves
- Six 6-ounce skinless mahimahi or any firm fish of choice
In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sweetner and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the shredded basil and let cool.
Heat a grill. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.
MAKE AHEAD The artichoke caponata can be refrigerated for up to 3 days.
Breaded and Grilled Shrimp and Scallops
I’m fortunate enough to live on the Gulf of Mexico, so that means we have access to fresh seafood and the grill all year long. There is nothing better than our Gulf shrimp, so I am always looking for a new recipe or technique for grilling these shrimp. You must be sure to oil the grates for this recipe or you will have bread crumbs stuck to the grill.
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 garlic clove, minced
- zest from 1/2 lemon
- Italian seasoned breadcrumbs
- 1/2 lb. U.S. Gulf Shrimp
- 1/2 lb. U.S. Gulf Sea Scallops
Peel and devein the shrimp, removing the tail as well.
Mix the lemon juice, zest, olive oil and garlic together in a glass bowl.
Place the shrimp and the scallops in the marinade and place in the refrigerator for 45 minutes (no longer or the lemon juice will cook the seafood).
Remove the shrimp and scallops from the marinade and place them on skewers. Use double skewers to prevent the shrimp and scallops from rotating when you move them around the grill.
Cover the bottom of a plate with the breadcrumbs and then roll each skewer into the crumbs, covering all sides with the breadcrumbs while pushing them into the seafood to make them stick.
Let the breaded shrimp and scallop skewers sit in the refrigerator for about 20 more minutes while the grill heats. (This aids in the crumbs adhering to the shrimp and scallops).
Heat the grill to high heat and oil the grates The best way is to use a folded paper towel dipped in oil and then use tongs to rub down the grates.
Place the breaded shrimp and scallop skewers on the grill and grill for about 3 – 4 minutes. Don’t move the skewers once they are on the grill or you will lose a lot of breadcrumbs.
Flip the skewers over and continue to grill for another 3 minutes and then remove the skewers from the grill to a serving platter.
Grilled Salmon with Sweet Onions and Red Peppers
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Four 6-ounce salmon fillets, with skin
- 2 small sweet onions, halved crosswise but not peeled
- 2 red bell peppers—stemmed, cored and quartered lengthwise
- 1 teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 1 teaspoon chopped thyme
- 1 tablespoon chopped marjoram
In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. Cover and refrigerate for 1 hour.
Light a charcoal grill or heat a gas grill. When hot turn off one burner or leave an area of a charcoal grill without direct heat.
Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer. Push the onions to the cool side of the grill.
Oil the peppers and grill them, skin side down, until lightly charred, about 5 minutes. Turn and grill for 5 minutes. (Remove the charred skin if desired.) Push them over to the onions.
Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.
Transfer the salmon, peppers and onions to plates and sprinkle with the marjoram. Drizzle the onions and peppers with the oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme.
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Cooking over an open fire is the oldest cooking technique known to man and it’s still one of the most universal. This popular style of cooking, with its smoky flavors and mouth watering aromas, offers endless opportunities to create a world of satisfying and delicious beef dishes.
Basic steps for successfully grilling some special cuts of beef.
This lean, flavorful cut of beef can be tough and stringy if not cooked correctly. It is often marinated and should be cooked medium-rare. Slice flank steak into thin pieces across the grain to serve. Sometimes, London Broil, a thick cut from the top round or sirloin, is also called flank steak.
To grill flank steak:
Prepare grill for direct cooking.
Sprinkle both sides of the flank steak with salt and black pepper.
Place the steak on the grill.
Grill steak, covered, over medium-hot heat 10 minutes for medium-rare or until desired doneness is reached, turning halfway through the grilling time.
Use tongs to turn the steak. Piercing with a fork will release the juices.
Use tongs to transfer steak to a carving board. Thinly slice beef across grain, holding knife at 45-degree angle to cutting board.
This long, thin cut has always been a Latin American favorite and is the traditional cut for fajitas. Like flank steak, it is lean and full of flavor. Skirt steak should be grilled over high heat to medium-rare and cut across the grain into thin slices.
To grill skirt steaks:
Flatten skirt steaks to tenderize and insure even cooking.
Place steaks between pieces of plastic wrap. Pound with the flat side of meat mallet to 1/4 inch thickness. Cut each steak in half. Marinate steaks, if desired.
Prepare barbecue grill for direct cooking.
Brush steaks with oil and season with salt and pepper. Place steaks on preheated oiled grill.
Grill steaks, uncovered, 6 inches from heat 3 minutes for medium-rare or until desired doneness is reached, turning once.
Hamburgers and Cheeseburgers
Made with 1 pound ground chuck, ground round or ground sirloin.
To grill hamburgers and cheeseburgers:
Prepare grill for direct cooking
Form seasoned ground beef into thick patties, about 4 inches in diameter.
Keep your burgers relatively thin so they cook evenly and quickly.
Place burgers on preheated oiled grill.
Grill burgers, covered, over medium high heat 8 to 10 minutes for medium or until desired doneness is reached, turning halfway through cooking time.
If you’re making cheeseburgers, place 1 slice of cheese on each burger to melt during last minute of grilling. If desired, place rolls, cut sides down, on grid to toast lightly during last 1 to 2 minutes of grilling.
Made with 2 lbs ground chuck, ground round or ground sirloin.
To grill meat loaf:
Prepare barbecue grill for direct cooking.
Shape meat loaf mixture into an oval loaf 1-1/2 inches thick, about 9 inches long and 5 inches wide.
Shape the meat loaf on a cutting board or cookie sheet so you can carry it out to the grill.
Place loaf on preheated oiled grill.
Grill meat loaf, covered, over medium-hot heat 10 minutes.
Carefully turn meat loaf over using 2 large spatulas.
Brush meatloaf with BBQ sauce, if desired, and continue to grill, covered, 10 to 12 minutes for medium-well or until desired doneness is reached. Using an instant-read thermometer, insert it into center of the thickest part of the meat loaf and it should register 160 degrees F for medium-well. Let meat loaf stand 10 minutes before slicing.
Boneless top sirloin or beef tenderloin are the best cuts for kabobs.
To grill steak kabobs:
Cut steak into 1-1/4-inch pieces. Marinate, if desired, reserving some of the marinade to use as a basting sauce.
Prepare grill for direct cooking.
Drain beef, if marinated. Alternately thread beef pieces and choice of vegetables onto skewers. Use reserved marinade to baste kabobs.
Thread beef cubes on skewers with vegetables that will cook in approximately the same amount of time.
Place kabobs on preheatedoiled grill.
Grill kabobs, covered, over medium-hot heat 5 minutes. Brush with reserved marinade, if using; turn and brush again. Discard remaining marinade.
Continue to grill kabobs, covered, 5 to 7 minutes for medium or until desired doneness is reached.
Boneless Beef Roast
Some boneless beef roasts are naturally tender. Others, such as brisket, tri-tip and chuck need extra steps (marinating or sealing in foil) to make them tender. Long, slow smoking is often recommended for brisket.
To grill boneless beef roast:
Prepare barbecue grill for indirect grilling with a rectangular metal or foil drip pan placed under the grates on the indirect side of the grill.
Insert meat thermometer into the center of thickest part of roast.
Place roast, top side down, on grill directly over drip pan.
Grill roast, covered, over medium heat 1 hour to 1 hour 10 minutes or until thermometer registers 150 degrees F. for medium-rare or until desired doneness is reached.
Two tools that help make grilling a whole roast practically foolproof are a foil drip pan and a heatproof meat thermometer.
Transfer roast to a carving board; tent with foil. Let stand 10 minutes before carving.
Tri-Tip Roast on the Grill
The tri-tip roast holds its own as one of the most tasty and also under-appreciated cuts of beef. The term “tri-tip” is derived from the fact that the tri-tip roast is triangular-shaped and it is the tip of the sirloin. Up until the 1950′s, this very lean cut of beef was typically made into ground beef. If not sliced thin and against the grain, it can be quite chewy, so it was just easier to grind it into burgers. Our friends out in California are credited with changing all of that when the tri-tip itself became a local specialty in Santa Maria. It was so popular that the tri-tip roast is still occasionally labeled the “Santa Maria Steak”. Since there are only 2 tri-tips on each steer, it actually is a little harder to come by in some supermarkets or areas of the country these days. Another sign that the tri-tip has come a long way since its ground meat days.
Use a simple rub and cook slowly over an indirect heat source for best results.
- 1 Tri-tip roast
- 1 tablespoon Kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
Combine the rub ingredients together thoroughly and then rub a generous amount over all of the surfaces of the tri-tip.
Leave the rubbed-down roast on the counter at room temperature for about 45 minutes before cooking.
Light your grill and prepare for indirect grilling. This means lighting one side of the grill on high, while leaving the other side unlit. If you are using a charcoal grill, pile the coals to one side of the grill.
Once the grill is hot and ready, place the tri-tip roast on the hot side and sear for a few minutes on each side.
After you have seared all sides of the roast and have the color you like on the outside, move the tri-tip over to the cool side of the grill and then close the lid.
Each tri-tip roast and grill is different, so you really need to use a meat thermometer to make sure the roast is cooked to perfection. To most, that means medium-rare, or around 140 degrees. Remove the roast at 140 degrees, which will allow the temperature to rise about 5 degrees while it rests.
Remove it from the grill and let it rest on a platter for 10 minutes.
Slice the roast thin and against the grain for maximum tenderness.
Rotisserie Roast Beef
- 4 – 5 lb rump roast
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- Gravy directions below
Combine the seasoning ingredients and rub all over the rump roast.
Thread the roast beef onto the rotisserie, right down the middle and make sure you secure it with the forks so that the spit is locked into the rump roast.
Configure your grill’s rotisserie per the owner’s manual.
Make sure you place a pan under the roast to catch drippings,
Turn on the rotisserie motor.
After about an hour, check the internal temperature of your roast with a meat thermometer. As a reference point, a 4.5 pound rump roast takes about an hour and a half on a rotisserie.
Roast the rotisserie beef until the desired doneness (medium-rare is 140 degrees.) Remember that the roast will continue to cook for a little while once removed from the heat, so take it off about 5 degrees shy of your desired temperature.
Remove the rotisserie roast beef from the grill, place on a platter and cover with aluminum foil to rest for about 15 minutes.
While the roast is resting, make a rue using 2 tablespoons of butter and 1 tablespoon of flour. Stir in the roast beef drippings and 1 cup of beef broth Stir until thickened.
Carefully remove the rotisserie spit from the roast and slice thinly, against the grain, for maximum tenderness.
Beef Kabobs with Peppers and Onions
- 1 pound top sirloin or beef tenderloin
- 1 medium onion
- 2 bell peppers
- 2/3 cup dry red wine
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater. Let them soak for 30 minutes. Use double skewers as it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers or double prong skewers.
In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder and onion powder. Mix the marinade. Optionally, you can marinate the veggies in Italian dressing. Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the refrigerator Then remove it from the refrigerator and let it come back to room temperature and let it sit at room temperature for about 30 minutes.
Cut the onion in half and then cut each half into quarters. Cut the peppers open and clean out the seeds. Cut them into 1 inch squares (or close to square as you can).
Alternate meat between onions and peppers, as they add great flavor to the meat while cooking. After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.
Prepare the grill
If using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.
Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
Yogurt and Rosemary Marinated Grilled Beef
- 1 6-ounce container fat-free Greek yogurt
- 1/2 cup buttermilk
- 3 large garlic cloves, minced
- 1/4 cup chopped fresh rosemary
- 1 tablespoon chopped fresh mint
- Zest from 1 lemon
- Juice from 1 lemon
- Salt and freshly ground black pepper to taste
- 2 pounds sirloin or round steak
In a bowl, mix yogurt, buttermilk, garlic, rosemary, mint, lemon zest, lemon juice and salt and pepper. Place steak into a large zip-close plastic bag. Pour marinade into bag and make sure it covers all the surfaces. Seal the bag and place in the refrigerator 24 to 48 hours, turning the bag over from time to time.
Heat grill to high. Take the beef out of the refrigerator and remove from the marinade. Scrape the marinade off the roast and discard. Let the steak rest at room temperature for about 30 minutes, then grill over high heat about 5 minutes each side. Lower heat and continue cooking, turning from time to time, until beef reaches desired degree of doneness. Let beef rest about 10 minutes, covered with foil. Slice across the grain and serve.
Barbecued Meat Loaf
Serves: 8 to 10
- 1¼ pounds ground beef (80% lean)
- 1¼ pounds ground beef (93% lean)
- 2 cups Italian seasoned panko bread crumbs
- 1 cup finely chopped yellow onion
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
1/2 cup bottled or homemade barbecue sauce or make one of my recipes from the post: http://jovinacooksitalian.com/2013/05/14/a-bbq-sauce-for-every-occasion/
1/4 cup ketchup
In a large bowl using your hands, gently combine the meat loaf ingredients.
Divide the meat loaf mixture in half and form into two loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan.
Prepare the grill for indirect cooking over medium-low heat (about 350°F).
In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.
Brush the cooking grates clean and oil them.
Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate.
Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155°F, 50 minutes to 1 hour.
Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 165°F for ground beef.
Cut the loaves into thick slices and serve with the reserved sauce.
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