3 TBSP chili powder
1 tsp each, salt, garlic pepper, garlic powder (I like garlic!)
1/4 tsp cayenne pepper
3 TBSP olive oil
Mix all that together to form a paste-like rub. Smear it on 2 1/2 lbs pork tenderloin. (I had 2 small ones).
Preheat grill and cook over med-high heat, rotate often (every 3-5 minutes) until done. Tent with foil and let meat rest for 5-10 minutes. Slice into 1/2" and serve.
Chow-Chow Sauce
1/2 cup prepared yellow mustard
1/4 cup diced onion
3 TBSP honey
3 TBSP sweet pickle relish
2 TBSP cider vinegar
1 TBSP French's worcestershire sauce
Mix all that in small saucepan and simmer 3-4 minutes. Serve with pork slices.
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Monday, July 13, 2009
Wednesday, July 9, 2008
Steak Fajita's
1/3 cup vegetable oil
1/3 cup soy sauce
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1-2 pounds flank steak
Mix all the marinade ingredients together and place flank steak in either a ziploc baggie or a covered dish, making sure that all sides are coated with marinade. If you put it in a covered dish make sure to rotate the steak at least once. Marinate for at least 5 hours in fridge.
Grill on med to med high heat for 8-10 minutes per side of steak, depending on how thick it is and how done you want it. Slice with electric knife in very thin slices against the grain.
Chow down!!!
This was so good. I can't even begin to tell you how yummy this was, you just have to make it yourself to taste. I made a salad out of it, the boys used tortillas and made fajita's. I will use 2+ lbs of meat next time. The boys were practically licking the plate.
1/3 cup soy sauce
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1-2 pounds flank steak
Mix all the marinade ingredients together and place flank steak in either a ziploc baggie or a covered dish, making sure that all sides are coated with marinade. If you put it in a covered dish make sure to rotate the steak at least once. Marinate for at least 5 hours in fridge.
Grill on med to med high heat for 8-10 minutes per side of steak, depending on how thick it is and how done you want it. Slice with electric knife in very thin slices against the grain.
Chow down!!!
This was so good. I can't even begin to tell you how yummy this was, you just have to make it yourself to taste. I made a salad out of it, the boys used tortillas and made fajita's. I will use 2+ lbs of meat next time. The boys were practically licking the plate.
Sunday, July 6, 2008
Brisket
This is something I've always been afraid to try, but my brother made one when we were visiting and I figured if he can do it and make it yummy, then so can I!!! (the reason I've never tried it is my fear of it coming out like shoe leather and making a quick stop in the trash can).
I used a small brisket, about 2 lbs. Seasoned with salt, pepper, garlic, cajun spices, and who know what else.
Heated the grill, and then turned off the inner heating elements, leaving the ones on the outer part of the grill on low. Put the brisket in the center of the grill, fat side UP, all indidrect heat on low and left it alone for about 3 hours. Then let it sit for a few minutes before slicing. Slice off the layer of fat first and throw away......blech!
Used an electric knife to slice it very thin against the grain and served with BBQ sauce. I don't think there were any leftovers.
My brother says the trick is to make sure you cut against the grain of the meat and to make the cuts super thin. Good luck!!!
I used a small brisket, about 2 lbs. Seasoned with salt, pepper, garlic, cajun spices, and who know what else.
Heated the grill, and then turned off the inner heating elements, leaving the ones on the outer part of the grill on low. Put the brisket in the center of the grill, fat side UP, all indidrect heat on low and left it alone for about 3 hours. Then let it sit for a few minutes before slicing. Slice off the layer of fat first and throw away......blech!
Used an electric knife to slice it very thin against the grain and served with BBQ sauce. I don't think there were any leftovers.
My brother says the trick is to make sure you cut against the grain of the meat and to make the cuts super thin. Good luck!!!
Wednesday, July 2, 2008
Hot Wings!
It's summer, which means I am at the grill again.
Franks hot sauce
butter
Chicken wing pieces
I grill the wing pcs first, when almost done I mix the hot sauce and melted butter and start to brush it on as I rotate the wings. I use about 2 cups Franks with 1/2 stick butter, other people will say to use the whole stick, I just don't see the difference and could probably leave the butter off all together.
Tonight I put them in the oven, on warm, as the boys were working at the firework stand and it was one of those nights that everyone would be eating as they came and went. The wings stayed yummy, and they were in there for about 5 hours.
Serve with salad and ranch dressing and the boys are happy.
Franks hot sauce
butter
Chicken wing pieces
I grill the wing pcs first, when almost done I mix the hot sauce and melted butter and start to brush it on as I rotate the wings. I use about 2 cups Franks with 1/2 stick butter, other people will say to use the whole stick, I just don't see the difference and could probably leave the butter off all together.
Tonight I put them in the oven, on warm, as the boys were working at the firework stand and it was one of those nights that everyone would be eating as they came and went. The wings stayed yummy, and they were in there for about 5 hours.
Serve with salad and ranch dressing and the boys are happy.
Wednesday, December 5, 2007
Cilantro Lime Shrimp
24 fresh uncooked large shrimp (about 1 lb.)
1 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tbsp olive oil
1 garlic clove
hat oven to 350. make sure shrimp has all veins removed, clean and rinse shrimp. Place shrimp on ungreased baking sheet with sides, to prevent drips in oven.
Mix remainging ingredients and brush over shrimp. Bake at 350 for 5-7 minutes or until shrimp turn pink.
1 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tbsp olive oil
1 garlic clove
hat oven to 350. make sure shrimp has all veins removed, clean and rinse shrimp. Place shrimp on ungreased baking sheet with sides, to prevent drips in oven.
Mix remainging ingredients and brush over shrimp. Bake at 350 for 5-7 minutes or until shrimp turn pink.
Saturday, June 23, 2007
roasted marshmallows
they are gluten free. That new outdoor sofa and table set that I ordered a while back finally came this week. I got it all put together but couldn't figure out how to hook up the gas connection.....so a lovely friend helped with that tonight and now we have fire!!! Roasting marshmallows is a beautiful thing, especially when you have a cozy couch and etc to relax into outdoors. I love summer in Wisconsin....so yummmy!!!
just wanted you to know.......hehehehehehehe
just wanted you to know.......hehehehehehehe
Sunday, March 25, 2007
Warm weather...
Oh my heavens!!! That gas grill I bought Sean for Christmas last year is my most favorite warm weather thing. I LOVE it!!! We had burgers last night, and oh boy, were they yummmy! One of the neighbor boys was over and had a burger with us and told his mom that I make the best burgers... So there!! HA!
Anyway...today was almost 80. ALMOST 80.....got the Christmas lights down, the gas grill cleaned (that took for freakin EVER!) and then I got out the salmon.
I could just shiver from the thought.
Salmon
Lawry's season salt
fresh veggies
gas grill
(well, and some chicken for the hooligans)that's it.
The best dinner EVER!!!!
Oh yummmmmy
And Paula, I do believe this qualifies as low cal, low fat and goooooood for you.
Oh and YUMMY!
Subscribe to:
Comments (Atom)
