I am FINALLY getting a grill -- Please share your favorite grilling recipes
- Megiac May 15, 2008 03:15 PM
After not having any place to put a grill for the past 4 years and being too poor to buy one before that, the husband and I have finally installed a patio and today ordered a grill (the Weber Genesis S-320). I am looking forward to a summer of al fresco dining AND cooking. But, having never owned a grill, I am starting from square one. Does anybody have any favorite grilling recipes or suggestions?
Grilled figs. Omg. They're orgasmically good!
I don't do meats, so I can't help you in that dept., but we made grilled pizzas on my friend's grill, and that was novel and fun.
Great thread and helpful to me too as we also just bought our first grill (one of those Infra-Red ones that I have to learn to use).
This is a fantastic burger, and I'm finally able to grill them in our own backyard instead of at other people's houses ; )
Suzanne Goin's burgers with chorizo and bacon, with recipe and pics
A new grill--what fun! Enjoy your grill. Here's a favorite recipe of mine. I grill it on a cheapie Aussie Walkabout grill (charcoal) over direct heat. The Genesis is gas, I think. Anyway, you'll be spared the "are the coals going or did they go out?" battle I occasionally wage with my chimney starter! Anyway, this is for a grilled pork tenderloin.
RED WINE-SOY GRILLED PORK TENDERLOIN
2 pork tenderloins (about 2 to 2-1/2 lbs total), trimmed of silverskin
¼ - ½ cup soy sauce
1 cup red wine
2 tablespoons sesame oil (dark sesame oil, sold in small bottles)
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 cup chopped onion
3 cloves chopped garlic
1 tablespoon chopped fresh ginger
1 teaspoon dried red pepper flakes (optional)
1 teaspoon ground black pepper
2 tablespoons honey
Mix sauce ingredients together. Put tenderloins in large plastic bag. Pour sauce ingredients over tenderloins and seal bag. Place in refrigerator and let marinate for at least 8 hours. Turn several times over the course of the marination.
Remove tenderloins from refrigerator and grill over medium-high heat, about 8-10 minutes per side (for all four sides). When internal temperature at thickest part of meat reaches about 145°, remove from heat and place on platter for about 5 minutes.
While pork is grilling, pour excess sauce into saucepan and boil until reduced by half, about 10-12 minutes. Serve as a sauce with the meat.
Yes, enjoy your grill! I live in Florida and we grill once a week if not more...here's one of our favorite chicken recipes on the grill...I never use the cheese and you can easily make the ancho chili sauce using chipotles in adobo rather than the dried anchos: