---------- Export to Meal-Master from PDACookbook Title: All-American Pork Baby Back Ribs Categories: BBQ Yield: 4 servings 4 lb pork back ribs Your favorite barbecue sauce Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce. Serves 4. Source: National Pork Board ----- ---------- Export to Meal-Master from PDACookbook Title: Barbecue Beef Cups Categories: BBQ Yield: 8 servings 3/4 c lean ground beef 12 c barbecue sauce 1 ts instant minced onion 1 ca (7.5 ounces) refrigerated bi scuits 1 c shredded Cheddar cheese Preheat oven to 400° F. Brown ground beef in skillet over medium heat until no longer pink; stir occasionally. Drain fat and rinse, if desired. Combine beef with barbecue sauce and onion. Separate biscuits and place each in an ungreased muffin cup. Press the dough up the sides to the edge of muffin cup. Spoon beef mixture into cups. Bake 10 to 12 minutes until biscuit is golden brown. Top with shredded cheese. Return to oven until cheese melts. Source: sdbeef.org ----- ---------- Export to Meal-Master from PDACookbook Title: Barbecued Orange Chicken Categories: BBQ, Grill Yield: 4 servings 2 1/2 lb chicken parts BBQ Sauce: 1/4 c vegetable oil 1/4 c frozen orange juice concentr ate 1/2 c white wine vinegar 1/4 c tomato paste 1 orange zest, removed with gr ater, orange slices reserved for salad Salad: 1 large, ripe tomato 1 orange, sectioned (without r ind, see above) 2 scallions, chopped 1 tb vegetable oil 1 tb white wine vinegar 1/8 ts salt 1/8 ts pepper Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Barbecued Thai Chicken Salad Categories: BBQ, Grill Yield: 6 servings 1 wh broiler-fryer chicken 1 ca (l4 oz.) unsweetened coconut milk 1 tb curry powder 1 tb lime juice 1 tb fish sauce 3 cloves garlic, minced 1/4 c chopped cilantro leaves 2 tb brown sugar 12 red lettuce leaves 1 me head lettuce, shredded 1 lg red bell pepper, cut in stri ps 1/2 c torn mint leaves Sweet and Sour Cilantro Dres sing: recipe follows 1/3 c finely chopped peanuts Cut chicken in half with sharp knife. In large bowl, place coconut milk and whisk in curry powder. Add lime juice, fish sauce, garlic, cilantro and sugar; mix well. Add chicken, turning to coat. Cover and refrigerate at least 4 hours or overnight. On prepared grill (or in oven broiler), place chicken, skin side down. Cook about l0 minutes, turn and continue cooking until fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly and cut into strips. On 6 individual plates, arrange red lettuce leaves. Mix together shredded lettuce, bell pepper and mint; portion equally onto red lettuce. Place chicken strips on top. Sprinkle with peanuts and serve with Sweet and Sour Cilantro Dressing. Makes 6 servings. Sweet and Sour Cilantro Dressing: In medium bowl, mix together 2/3 cup rice vinegar, 1/4 cup sugar, 1/4 cup minced cilantro, 1/4 teaspoon salt, 1/2 teaspoon chili paste and 1/3 cup safflower oil. Stir until sugar dissolves. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Cajun Grilled Chops Categories: Grill Yield: 4 servings 4 boneless pork center loin ch ops, 1 1/2-inches thick 1 ts seasoned salt 1/2 ts cayenne pepper 1 ts dry sage 1 tb paprika 1/2 ts black pepper 1/2 ts garlic powder Combine seasonings, mix well. Coat chops with seasoning mixture. Grill directly over medium-high heat 7-8 minutes per side, turning once. Source: National Pork Board ----- ---------- Export to Meal-Master from PDACookbook Title: Can Can Chicken Categories: Grill Yield: 8 servings 1 wh chicken (4 to 5 pounds) 3 tb Mrs. Dash Tomato Basil Garli c Seasoning Blend 2 ts olive oil 1/2 ca (6 ounces) beer Preheat grill to 450 degrees F. Remove giblets and fat, then clean, wash and pat chicken dry. Sprinkle 1 tablespoon Mrs. Dash Tomato Basil Garlic Seasoning Blend inside body cavity. Rub chicken lightly with olive oil, then rub Mrs. Dash Tomato Basil Garlic all over outside of chicken. Hold chicken upright with opening of body cavity down, set chicken down onto half-full beer can. Place legs off to the side to form a tripod. Place over indirect heat onto grill. Close lid. Roast approximately 1 1/2 hours or until fully cooked and juices run clear. To serve: Hold can with potholder. Use tongs to remove chicken. Let stand 5 minutes before carving. Note: this recipe can also be prepared in oven at 450 degrees F. Preparation Time: 10 minutes Cooking Time: 1 hour, 30 minutes Makes 8 servings Nutrition Information Per Serving: Calories: 272, Fat: 17g, Cholesterol: 89mg, Sodium: 86mg, Potassium: 248mg, Carbohydrates: 0g, Protein: 28g, Fiber 0g Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Barbecue and Slaw Sandwiches Categories: BBQ, Grill Yield: 6 servings 3 chicken breast halves, bone- in Sauce 1 c ketchup 1/2 c apple cider vinegar 1/4 c onion, minced 2 cloves garlic, minced 2 tsps chili powder 1/2 ts hot pepper sauce Slaw 4 c cabbage, thinly sliced or ch opped 1/2 c mayonnaise 2 tb yellow mustard 1 1/2 tb apple cider vinegar 1/2 ts celery seeds 1/4 ts salt 1/4 ts pepper 4 hamburger buns Preheat oven to 325 F. In small bowl, whisk together ketchup, apple cider vinegar, onion, garlic, chili powder and hot pepper sauce. Place chicken breasts in glass baking dish. Pour sauce over chicken, turning to coat all sides. Turn chicken skin-side up. Place in oven and bake 1 hour. Set aside until cool enough to handle. While chicken is cooling, in large bowl, stir together cabbage, mayonnaise, yellow mustard, apple cider vinegar, celery seeds, salt and pepper. Set aside. Discard chicken skin. Pull meat off bones; place meat in saucepan. Scrape sauce out of baking dish and stir into saucepan. Over low heat, warm chicken until hot throughout. Open buns on plates; top with chicken and slaw. Close buns and serve. Serves 4. Nutritional Analysis, Per Serving: 530 calories; 29 g protein; 47 g carbohydrate; 27 g fat; 6 g saturated fat Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Fiesta Rib Eye Steak Categories: Grill Yield: 4 servings 4 1/2" thick rib eye steaks 2 tb fresh lime juice 8 six-inch flour tortillas 1/4 c shredded Colby / Jack cheese 1 c refrigerated salsa Place steaks in utility dish; sprinkle with half of lime juice. turn steaks over and sprinkle with remaining lime juice. Wrap tortillas securely with heavy-duty aluminum foil. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for rare (140 degrees F.) to medium (160 degrees F.) turning once. Place wrapped tortillas on outer edge of grid and heat 5 minutes, turning once. top each steak with an equal amount of cheese. Serve with salsa and tortillas. Source: sdbeef.org ----- ---------- Export to Meal-Master from PDACookbook Title: Garlic and Cumin Grilled Pork Loin Roast Categories: Grill Yield: 4 servings 1 boneless pork loin roast, 2- 3 pounds 1/4 c olive oil 2 tb ground cumin 8 garlic cloves, crushed 2 tb lemon juice 4 tb chopped cilantro 1 ts coarsely ground black pepper 1/2 ts salt Place olive oil, cumin, garlic, lemon juice, cilantro, pepper and salt in bowl of food processor; process to a smooth paste (or place in blender and blend well). Place pork in shallow pan; rub with paste, cover and refrigerate 2-4 hours. Prepare medium-hot banked fire in covered grill. Grill pork over indirect heat, away from fire, for about an hour, until internal temperature measured with a meat thermometer reads 150-155 degrees F. Remove roast from grill, let rest 10 minutes before slicing to serve. Serves 4-6. Wine suggestion: Try a medium-bodied red wine like a Sangiovese, Merlot or Shiraz; if you prefer a white wine try a chilled Sauvignon Blanc. Source: National Pork Board ----- ---------- Export to Meal-Master from PDACookbook Title: Garlic Chicken Categories: Grill Yield: 4 servings 4 boneless Chicken breasts 1 ts kosher salt 1 c chopped fresh cilantro 1 me tomatoe, sliced 3 ts chopped garlic 2 tb black peppercorns 2 tb line juice 6 scallions, made into brushes Chop the garlic with salt to make a smooth purée. Coarsely crush the peppercorns and combine with the garlic purée, coriander, and lime juice. Rub the mixture on the chicken, cover and refrigerate at least one hour. Grill chicken over hot coals, turning about every 5 minutes, until chicken is no longer pink. Garnish with tomatoes and scallion brushes. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Ginger Chicken Kebabs Categories: Grill Yield: 4 servings 6 chicken thighs, boneless and skinless, cut into 1-inch pieces 2 tb canola oil 2 tb rice vinegar 1 ts sugar 1 ts salt 1 stalk lemon grass, chopped 2-inch pc ginger, peeled and sliced 2 cloves garlic 4 scallions, cut into 1 1/2 in ch lengths 1 tb sesame seeds, toasted In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemon grass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minutes. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days. Prepare charcoal or gas grill, or preheat oven broiler. Thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 - 8 minutes per side. Plate on serving platter and sprinkle with sesame seeds. Serves 4. Nutritional Analysis, Per Serving: 196 calories; 20 g protein; 11 g fat; 3 g saturated fat Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Grilled Caribbean Chicken Breasts Categories: Grill Yield: 4 servings 4 boneless, skinless chicken b reast halves 1/4 c fresh orange juice 1 ts grated orange peel 1 tb olive oil 1 tb fresh lime juice 1 ts grated ginger root 1 cl garlic, minced 1/4 ts hot pepper sauce 1/2 ts oregano 1/2 ts salt 1/4 ts pepper In large shallow bowl, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight. Remove chicken from marinade and sprinkle with salt and pepper. Place on prepared grill about 6 inches from heat. (Chicken may also be broiled, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. Makes 4 servings. Total fat per serving: 3.9 grams. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Grilled Chicken In Olive Oil-Chives Vinaigrette Categories: Grill Yield: 4 servings 4 broiler-fryer chicken breast quarters 6 tb olive oil, divided 4 tb wine vinegar, divided 1 ts salt, divided 1/2 ts pepper, divided 1/4 ts dry mustard 1 cl garlic peel of 1 lemon 1 tb chopped chives In container of food processor (or blender), place 1 tablespoon of the olive oil, 1 tablespoon of the wine vinegar, 1/4 teaspoon each of the salt, pepper, and mustard; process 15 seconds. While processor is still running, add 2 more tablespoons olive oil and process 10 seconds. Add remaining 3 tablespoons wine vinegar, remaining 3 tablespoons olive oil, garlic and lemon peel. Finally add chives and process about 15 seconds more. Dip each piece of chicken in sauce and coat well. Marinate in refrigerator at least 4 hours (or overnight). Place chicken on prepared grill, skin side up, about 8-inches from heat. Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted in chicken with ease. Makes 4 Servings. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Grilled Ginger-Garlic Pork Cutlet Categories: Grill Yield: 8 servings 16 boneless pork chops, 3/8-inc h thick 1 me onion, sliced 1 garlic clove, crushed 2 tb grated ginger 1 tb chopped parsley 1 tb sugar 1/4 c dry red wine 1/4 c soy sauce 1/4 c olive oil 1 tb sesame oil 1/4 c minced green onion 4 ts dry mustard 6 tb soy sauce 4 tb cider vinegar 2 ts sesame oil In large self-sealing bag mix onion, garlic, ginger, parsley, sugar, wine, soy sauce, olive and sesame oils. Add pork, seal bag and refrigerate 1-2 hours. Remove pork from marinade; discarding marinade. Grill pork cutlets over medium-hot fire for 2 minutes per side, just until nicely browned. Garnish with chopped green onion and serve with Chinese Mustard Dipping Sauce. - Chinese Mustard Dipping Sauce: Stir together well dry mustard, soy sauce, cider vinegar, sesame oil: as well as 1 teaspoon sugar and a little water to taste. Makes about 1 1/2 cups. Serves 8 Source: National Pork Board ----- ---------- Export to Meal-Master from PDACookbook Title: Grilled Honey Mustard Chicken Thighs With Grape and Lime Sal Categories: Grill Yield: 4 servings 8 boneless chicken thighs, pou nded thin (about 2 pounds) 1/2 c prepared honey mustard Salsa: 1 me cucumber, peeled, seeded and chopped 2 c red or green seedless grapes (or a combination of the two), cut in half 1/4 c lime juice (1 teaspoon lime zest, optional) 2 tb olive oil 1/4 ts salt and freshly ground pepp er Prepare the grill. Chicken may be cooked on an oiled grilling pan. (The pan should be very hot before placing the chicken on it.) Brush both sides of each thigh with some honey mustard and set them aside. In a medium bowl, stir together the ingredients for the salsa and set it aside. Grill or sauté the chicken until just firm. Serve the chicken immediately with some of the salsa spooned alongside. Serves 4 Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Grilled Italian Sausage and Potato Salad Categories: Grill Yield: 4 servings 1 lb Italian sausage links 8-ounce pk diced cooked potato 2 tb olive oil 10-oz. ba Italian salad greens 1 red bell pepper, seeded and sliced 1/2 c balsamic vinaigrette, divide d 2 tb minced chives Prepare medium hot fire in grill. Grill sausage directly over fire, about 10-12 minutes, turning as necessary to cook evenly. Toss diced potato with olive oil and place in grill basket; grill, shaking basket gently to brown evenly, about 5 minutes. On shallow platter gently toss the salad greens, bell pepper, chives and grilled potatoes with the vinaigrette. Top with sliced sausage. Serves four. Source: National Pork Board ----- ---------- Export to Meal-Master from PDACookbook Title: Grilled San Antonio Leg of Pork Categories: Grill Yield: 10 servings 3-1/2 to 4 pounds fresh leg of por k Salt and freshly ground blac k pepper, to taste 1/2 c smoky barbecue sauce 1/2 c grape jelly 2 ts chili powder Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill for 1 1/2-2 hours (about 18-20 minutes per pound). Meanwhile, stir together barbecue sauce, jelly and chili powder. The last 30 minutes, start basting with sauce mixture every 5-10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150-155 degrees F. Remove roast from grill and let rest 5-10 minutes before slicing to serve. Source: National Pork Board ----- ---------- Export to Meal-Master from PDACookbook Title: Honey Mustard Grilled Chicken Categories: Grill Yield: 4 servings 4 boneless, skinless chicken b reast halves 1/4 c honey mustard salad dressing 3 tb grainy Dijon mustard 2 tb fresh lemon juice 1 tb honey 1/2 ts salt 1/4 ts freshly ground pepper In large bowl, whisk together salad dressing, mustard, lemon juice, honey, salt and pepper. Add chicken and turn to coat well; cover and marinate in refrigerator 1 hour or overnight. Remove chicken from marinade and place on prepared charcoal grill about 6 inches from heat. Grill chicken, turning occasionally, about 35 minutes or until fork can be inserted with ease. Makes 4 servings Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Jamaican Jerk Chicken Categories: Grill Yield: 6 servings 2 Chickens, quartered 2 shallots, minced 1 tb fresh-grated ginger 1 tb brown sugar 1 ts black pepper 1/4 ts ground cayenne pepper 1 ts kosher salt 1/2 c white vinegar 1/4 c soy sauce 6 scallions, sliced 2 cloves garlic, minced 1/2 Jalapeño pepper, diced 1 tb fresh thyme 1 ts ground cinnamon 1/2 ts ground nutmeg 1/2 c orange juice 1/2 c red wine vinegar 1/2 c olive oil Combine sugar, spices, salt, orange juice, vinegars, and soy sauce in medium bowl. Slowly mix in the olive oil, whisking constantly to create an emulsion. Add scallions, shallots, garlic, ginger, and Jalapeño. (To increase the heat from the marinade use a Habanero chile instead of the Jalapeño chile.) Set aside for one hour. Rinse chicken and pat dry. Rub jerk sauce under and over chicken skin. Cover and refrigerate at least 4 hours or overnight. Prepare medium-hot indirect grill. Sear chicken over direct heat, about 5 minutes per side. Move to indirect heat and cook at 250º F. for one hour, turning and basting with jerk sauce every 15 minutes. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Korean-Style Grilled Chicken Categories: Grill Yield: 4 servings 1 broiler-fryer Chicken, quart ered 1/4 c corn oil 1/4 c dark corn syrup 1 cl garlic, crushed 1/4 ts ground ginger 1/4 c sesame seeds 1/4 c soy sauce 1 sm onion, sliced 1/4 ts black pepper In a shallow baking dish combine the marinade ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least 3 hours. Grill over low coals, turning and basting frequently, about 50 minutes. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Pepper Rubbed Grilled Rack of Pork Categories: Grill Yield: 6 servings 1 rack of pork, about 7-8 ribs , trimmed, * about 3- 3 1/2 pounds 1 ts coarse salt 1 ts paprika 1 ts dried rosemary 1 ts thyme 1/2 ts garlic powder 1/2 ts onion powder 1/2 ts ground white pepper 1/2 ts cayenne pepper 1/2 ts black pepper 1/4 ts ground allspice In small bowl stir together all seasonings; rub the seasoning mixture over all surfaces of pork. Prepare a medium-hot fire in grill. Grill pork over indirect heat for 1 to 1-1/2 hours, until internal temperature measured with a meat thermometer reads 155 degrees F. Remove from grill and let roast rest for 10 minutes before slicing between bones to serve. Source: National Pork Board ----- ---------- Export to Meal-Master from PDACookbook Title: Peruvian Grilled Chicken Thighs Categories: Grill Yield: 4 servings 8 chicken thighs 1 ts ground coriander 1/4 ts cayenne pepper 1/2 ts salt 2 c rice, cooked according to pa ckage directions 1 ripe avocado, peeled, sliced 4 tb sour cream Tomato-Cilantro Sauce In small bowl, mix together coriander, cayenne and salt; rub thighs with mixture. On prepared grill, place chicken and cook, turning, about 12 minutes or until internal temperature of 160°F. is reached when tested with a thermometer. Spoon rice onto 4 individual plates, top with Tomato-Cilantro Sauce and arrange chicken on top. Garnish with avocado slices and dollops of sour cream. Makes 4 servings. Tomato-Cilantro Sauce: In blender or food processor, place 2 coarsely chopped ripe tomatoes, 1 coarsely chopped red onion, 1 coarsely chopped clove garlic, 1 jar (7 oz.) roasted red peppers (drained), 1/4 cup cilantro leaves, 1/4 teaspoon salt and 1/8 teaspoon pepper; process until smooth. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Santa Fe Chicken Categories: Grill Yield: 4 servings 2 boneless Chicken breasts 1/4 ts coarsely ground black pepper 1-ounce sl Swiss cheese Lettuce leaves 1 ts seasoned salt 4 hamburger buns, split and to asted 1-ounce sl Canadian bacon, warmed Peach-Mint Salsa 1 California peach, chopped 1 tomato, seeded and chopped 1/4 ts chili powder 1/4 c chopped green onions 1 1/2 tb chopped fresh mint Combine seasoned salt and pepper. Loosen one edge of chicken skin and rub seasoning mixture under skin. Cook chicken, skin-side down, on covered grill over medium indirect heat about 8 minutes per side or until chicken is tender and no longer pink. Remove skin. Serve chicken on hamburger buns topped with cheese, ham, and salsa or barbecue sauce. Garnish with lettuce. Salsa: In small bowl, combine all ingredients. Refrigerate at least 2 hours. Makes about 1½ cups. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Sizzling Summer Steak Categories: Grill Yield: 4 servings 2 lb high-quality top round steak , cut 1 1/2: thick 1/2 c fresh lime juice 3 tb green onions, minced 3 tb water 2 tb vegetable oil 1 tb fresh ginger, minced 3 lg cloves garlic, crushed 1/2 ts salt In a small bowl, combine marinade ingredients. Place beef steak and marinade in food-safe plastic bag; close bag securely, turn to coat. Marinate in refrigerator 6 to 8 hours or overnight; turn occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered 25 to 28 minutes to 140 degrees F. for medium rare doneness; turning occasionally. Transfer to carving board. Let stand 5 minutes. (Temperature will continue to rise 5 degrees F to reach 145 degrees F. for medium rare.) Carve steak crosswise into thin slices. Source: sdbeef.org ----- ---------- Export to Meal-Master from PDACookbook Title: Southwest Chicken Grill Categories: Grill Yield: 4 servings 1 pk (16 ounces) Birds Eye® Farm Fresh Broccoli, Corn, Red Peppers 1 ca (15 ounces) black beans, rin sed and drained 1 lb skinless, boneless chicken b reasts 1 jar (16 ounces) chunky salsa Preheat grill to medium-high. In medium mixing bowl, combine frozen vegetables and black beans. Place vegetable mixture in an aluminum foil grill bag or on a piece of heavy duty foil; arrange chicken breasts over vegetables. Pour salsa evenly over chicken and vegetables. Seal edges of foil. Place on grill and cook 25 to 30 minutes or until chicken juices run clear and vegetables are tender. Carefully open foil. Preparation Time: 3 minutes Cooking Time: 25 to 30 minutes Makes 4 servings Nutritional Information Per Serving: Calories: 200, Total fat: 2g (3%), Saturated fat: 0g, Cholesterol 5g Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Steak Sizzlers Categories: Grill Yield: 8 servings 2 lb beef top sirloin steak, cut into 3/4 inch cubes Marinade: 1 c medium salsa picante 1-1/2 ts lemon pepper 1 ts garlic powder 1/2 ts seasoned salt 1/4 c vegetable oil Heavy wooden skewers, 4-inch es long Mix marinade ingredients together in glass dish or large heavy plastic bag. Marinate beef cubes for 1 to 3 hours or overnight in refrigerator. Place one or two beef cubes on a heavy wooden skewer. Grill over medium coals for 5 to 7 minutes. Turn occasionally. Source: sdbeef.org ----- ---------- Export to Meal-Master from PDACookbook Title: Tangy Red Grilled Chicken Categories: Grill Yield: 4 servings 4 broiler-fryer chicken quarte rs 2 c apple cider vinegar 1/2 c bottled brown steak sauce 2 tb prepared Russian dressing 1 ts garlic salt 1/4 ts coarsely ground pepper In medium bowl, place chicken and pour vinegar over all. Cover and marinate in refrigerator at least 4 hours or preferably overnight. In small bowl, mix steak sauce and Russian dressing. Pour off and discard vinegar; sprinkle chicken with garlic salt and pepper. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with sauce every 7 minutes, about 45 minutes or until fork can be inserted in chicken with ease. Makes 4 Servings. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Thai Barbecued Chicken Categories: BBQ Yield: 4 servings 4 chicken leg quarters 1 ts ground turmeric 32 coriander stems, chopped 1 ts white pepper 3 lg garlic cloves, chopped 1/4 ts salt 1/2 c tamarind nectar 2 tb fish sauce 1/2 c coconut milk In blender container, place coriander stems, garlic, fish sauce, turmeric, white pepper and salt. Blend 45 seconds; add tamarind nectar and blend 1 more minute. Add coconut milk and blend 1 minute. Arrange chicken in bowl in single layer. Pierce chicken with fork and pour marinade over, making sure it goes under skin. Pierce again several times with fork. Cover, refrigerate and marinate at least 2 hours or overnight. Remove chicken from marinade and place in single layer in baking dish; brush with marinade. Pour remaining marinade in small oven-proof container and place both chicken and marinade in 350­F. oven for 25 minutes. Remove chicken to prepared charcoal grill, skin side up, about 6 inches from heat. Cook, turning and basting with heated sauce, about 10 minutes per side or until brown and fork can be inserted in chicken with ease. If desired, for hotter taste, serve with red curry sauce (available in powder form at food specialty shops). Makes 4 servings. Per Serving: 297 calories; 29.6 g protein; 17 g total fat; 5.7 g saturated fat; 5.4 g carbohydrates; 103 mg cholesterol; 327 mg sodium. Source: www.eatchicken.com ----- ---------- Export to Meal-Master from PDACookbook Title: Triple-Hot Chicken Categories: Grill Yield: 6 servings 2 1/2 lb chicken drumsticks, thighs a nd/or wings 3/4 c apple cider vinegar 3/4 c granulated sugar 2 tb bottled hot pepper sauce 1 tb chili powder 1 tb onion powder 1 tb garlic powder 1/2 tsps cayenne pepper Preheat grill to medium (if using gas grill), or until charcoal is covered with gray ash and is medium-hot. Meanwhile, combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic powder and cayenne to make hot sauce; mix well. Set aside 3/4 cup of mixture to serve as dipping sauce; use remaining for basting. Place chicken on grill. Brush with basting sauce. Grill for 15 minutes (10 minutes for wings), basting often. Turn chicken over and baste again. Basting often, grill for 15 to 20 minutes more (10 to 15 minutes for wings) or until internal juices run clear. Discard leftover basting sauce. Serve chicken with reserved hot sauce. Serves 6 Source: www.eatchicken.com -----