Barbecued Chicken Quarters

Barbequed chicken. Now there's a topic, written about over and over. Everybody has their own "secret" recipe, well here's mine and I put Morg's B-B-Q Sauce to use. It is a nice balanced flavor and yields chicken thats tender and juicy.

I don't make it to often because it is really messy to clean up after, but the wife and my children love it. I know the recipe calls for just three legs which is more then enough, but Louisa wanted some leftovers for the next day.

 

INGREDIENTS:

 

3 Chicken leg quarters

Morg's BBQ Sauce:

½ cup catsup (Hunts)

¼ cup chili sauce (Hunts)

1/3 cup red wine

3 Tbsp extra virgin Olive Oil

1 Tbsp fresh ground black pepper

1 small lemon

1 Tbsp fresh rosemary

½ Tbsp fresh parsley

2 cloves garlic

2 Tbsp Worchester sauce

4-5 dashes of Tabasco sauce

PREPERATION:
 

Thoroughly wash the chicken legs, cleaning off excessive fat etc; I remove the shin as the flavor can penetrate the meat better. Let them drain while preparing the Sauce. Wash the parsley and rosemary shaking off the water, strip the leaves and finely chop. Peel and press the garlic. Juice the lemon.

In a medium mixing bowl add the catsup, chili sauce, wine, and oil. Mix well with a whisk.

Continue adding the remaining ingredients and whisk thoroughly. (Should yield ¾ of a cup or so). Add about 1/3 of a cup to a large (1 Gal) resalable bag. Pat the legs dry and put them in the bag and seal. Massage the bag to cover the legs with the sauce. Place in the refrigerator until 1/2 hr. before cooking. Discard used sauce!

Fill the chimney starter 2/3 full with charcoal. Set the charcoal ablaze in a chimney starter about 15 to 20 min. before grilling.
 

GRILLING:
 

The sauce is rather messy to clean up. So be forewarned.

When the coals are ready, dump them to one side of the grill, DO NOT spread beyond 1/2 the grill, leaving a cooler zone to one side. Replace the grill grids and oil them with olive oil. Place the chicken legs, (skin side down if you left the skin on), on the hot section  of the grill. Cover and cook for 2 minutes. Turn the pieces, recover the grill and cook for 2 minutes more.

Move the chicken to the cooler sideside of the grill and daub with the reserved barbacue sauce covering them thoroughly. Cook uncovered for 10 minutes. Turn the pieces, baste and cook, covered, for another 10 minutes. Turn again and baste, cover and cook another 10 min.

Use the remaining sauce to baste the legs each time you turn them. The legs are done in about 30 to 45 min. (An instant read thermometer inserted into the thickest part of the thigh should read 165 to 170 degrees.)

Charcoal Grilled Chateaubriand

Of course the tenderloin steak (Buffalo or beef) is one of the most expensive cuts, but if you want to make a meal that is sure to impress, this is a good one to choose. Remember Chateaubriand* is a recipe and not a cut of meat.

INGREDIENTS:

1 center cut Tenderloin (approx. 1 to1-1/2lb.)

Ground black pepper
2 tablespoon butter, softened
Sprigs of fresh tarragon

PREPARATIONS:

Wash the roast and trim the excess fat. Melt the butter in a small pan over medium heat until it turns a bit cloudy and bubbly. Paint the roast with the melted butter and season it with fresh ground pepper to taste.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

GRILLING:

When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Paint the grids CAREFULLY with the remaining butter where you will place the roast. Have a spritzer handy!
Place the meat on the grids with the charcoal elevater to within 3 to 4" of the gids. Do not move it at all for at least 3 minutes. Again paint an area of the grids with butter, then using tongs, carefully move the tenderloin there on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.

Now lower the charcoal all the way down and place the tenderloin onto the center of the grids on a newly painted area.Close the cover and roast the beef 10 minutes for medium-rare (125 deg), 15 minutes for medium (130deg), and 20 minutes for medium-well. Transfer the chateaubriand to a cutting board, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 10 minutes.

Serve the chateaubriand, sliced on the diagonal. and garnish with Terrigon stalks.

*Chateaubriand is a juicy-on-the-inside, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants. This chateaubriand recipe is not the traditional version of the restaurant favorite, as it is grilled and not searved with the usual sauce and chateau potates.

Chateau potatoes are potatoes cut to the approximate size of large olives, sauteed in butter until they are well-saturated, then put in a 350-degree oven to bake to a golden brown and served with a sprinkling of chopped fresh parsley.

Grilled Key Lime Shrimp

There are so many recipes for grilling shrimp, why do another? Well simply put, I have a Key Lime tree and they are in season in abundance. Although this recipe calls for key limes, I'm sure that a conventional lime can be substituted, However the key lime does have a distinctly different flavor and the shrimp will taste different.

INGREDIENTS:

1 pound large shrimp 16-20/Lb.

MARINADE:



Butterflied Shrimp



2 Tbsp light rum

2 tsp Key Lime juice

2 tsp extra virgin olive oil

1 garlic cloves

1/8 tsp red pepper flakes

GLAZE:

1 Tbsp dark brown sugar

1 tsp balsamic vinegar

1 Tbsp light rum

PREPARATION:

If using bamboo skewers, soak them in water for 30 minutes before grilling (about 8 needed).

Slit the shrimp down the back to butterfly, then peel, removing the vein and tails, wash and pat dry. Place them in a zipper bag.

Juice the key lime. Peel the garlic and squeeze with a press. Prepare the Red Pepper flakes. Place all the marinade ingredients in a bowl and mix well, then add to the bag. Massage the shrimp to distribute the marinade, refrigerator 30 to 60 minutes.
Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling
In small bowl, combine brown sugar, vinegar and remaining rum.
Remove the shrimp from the marinade and thread them on skewers. I only used one skewer in the picture, but two work better with the butterflied shrimp.

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.
Place skewers on a grill grids and grill for about 2-3 minutes until slightly charred , brush with the glaze as they are grilling. Turn them over and brush on more glaze. Grill another 2 to 3 min. They are done when they are firm and opaque.
Garnish with key lime wedges.

Morg's Bar-B-Que Sauce

I have had a request to post my Bar-B-Que Sauce. I never thought to post it as there are so many "bottled" varieties out there, why go through the effort unless you really want tasty and flavorful BBQ. I have been making it this way for so many years and my family just can't get enough of it.

INGREDIENTS:
½ cup Ketchup (Hunts)
¼ cup chili sauce (Hunts)
⅓ cup red wine
3 Tbsp extra virgin olive Oil
1 Tbsp ground black pepper
1 small lemon
1 Tbsp fresh rosemary
½ Tbsp fresh parsley
2 cloves garlic
2 Tbsp Worcester sauce
4-5 dashes Tabasco sauce

PREPARATION:

Peel and press the garlic. Wash the parsley shaking off the water; cut off the leaves and chop finely. Wash the rosemary shaking off the water; strip and finely chop the leaves. Juice the lemon.

In a medium mixing bowl add the Ketchup, Chili Sauce, wine, and oil. Mix well with a whisk. Continue adding the remaining ingredients and whisk thoroughly. (Should yield about ¾ of a cup or so).

Grilled Buffalo Strips

As I've said many times, buffalo(bison) is a versatile main dish. Here we slice it thinly, marinate it in an "oriental" marinade, then thread the strips onto skewers and grill it over charcoal. What a different flavor and treat, just don't over-cook them.

 

INGREDIENTS:

1 lb Buffalo (Sirloin or other flat cut)

parsley sprigs for garnish

Marinade:

1 Tbsp Oriental Sesame Oil

2 Tbsp Red Wine Vinegar

½ Tbsp honey

3 Tbsp Soy Sauce - reduced sodium

½ Tbsp dark brown sugar

2 garlic cloves

4 dried red peppers - flaked

PREPARATION:

If you are using Bamboo skewers, soak in water at least 1 hour. (about 16)

 

Wash the Buffalo removing grizzle etc. Cut the buffalo into ¼" thin strips* (flying fingers technique) about 1inch wide by 3 to 5 inches long and place in a Zipper bag.

Peel the garlic and squeeze with a press. (Red Pepper flakes) Cut the red peppers in 4 pieces, remove as many seeds as practical, then crush the pieces; combine with the other Marinade ingredients in a bowl and blend well. Pour the marinade over the meat in the bag and massage to coat all the pieces thoroughly,  refrigerate for 2 hours, no longer.

Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling

Remove the strips from the marinade and thread them onto skewers accordion fashion. Let the skewers rest in the marinate until grilling; then discard the used marinade!

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.

Place skewers on a grill grids and grill for about 2-3 minutes on each side until slightly charred.

Garnish with parsley sprigs. Serve immediately

* I also use a meat slicer to get consistently thin pieces.

Blackened Grilled Pork Chops

Grilling Pork Chops has long been a quest for me. We buy only untreated pork (None of the additives called tenderizers - all natural) so the pork must be done properly and steps taken to keep it juicy and tender. Both my wife and I were pleased with the results. My preparation is not from any published recipe, but rather an amalgamation of tastes and spices. The flavor is not of your typical pork, so expect unusual.

INGREDIENTS:

2 Pork Chops about 3/4 " thick
2 Tbsp Balsamic Vinegar
3 Tbsp extra virgin olive oil
2 Tbsp fresh Thyme or (2 tsp dry)
1 small shallot
1 Tbsp of Honey
Pepper to taste
Sprig of thyme or sage for garnish

PREPARATION:

Peel the shallot and mince. Wash the thyme shaking off excess water, strip the leaves and chop finely.

Add the vinegar, thyme, shallot, honey and pepper to a small bowl and mix well. Add the in the olive oil and blend in with a whisk.

Wash the chops, de-bone and remove excess fat, leaving a small cap. Grind a little black pepper onto both sides of the chops. Put the pork chops in a resalable bag and add the marinade. Massage the bag to cover the chops. Let them marinate at least 4 hour, longer if you can.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

Just before the charcoal is ready, remove the chops from the marinade and pour it into a metal handled sauce pan and bring to a slow boil over medium heat. (Can be put on the grill to heat)*

GRILLING:

When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Oil the grids with olive oil to reduce sticking.

Grill the pork chops close to the coals (Don't disturber them), tuning after 6 min. and continue to grill until the internal temperature is 155 to 160 deg. Depending on the thickness this will take about 12-15 minutes total. DO NOT OVERCOOK as they will get tough! We are looking for a slight blush of pink in the center. The sauce may also be used to baste the chops while grilling.

Serve the simmering marinade as a "dipping" sauce along with the chops. Garnish with a sprig of Thyme or Sage.

*Sauce must reach 145 to 150 deg. to kill any bacteria from the meat. Reaching a boil insures that.

Grilled Loin Lamb Chops

It may sound simple, just throw the chops on the grill and be done with it. Well not if you want superb Loin Lamb Chops perfectly done. Here’s the hints necessary to achieve perfection.

INGREDIENTS:

4 Loin Lamb chops 1-1/2 to 2” thick
2 Tbsp olive oil
Sprigs of fresh thyme

PREPARATION:

Using a chimney starter, about ½ full for 4 chops; start the charcoal about 15 to 20 min before grilling so that it is going well.

Wash the chops under cold water and remove any waste and excess fat. Pat dry put them on a dish covered with a paper towel to allow chops to come to room temp – about 20 – 30 minutes. Dredge the chops in oil just before grilling.

GRILLING:

Make sure the grates are CLEAN and oil them with the olive oil. This will help create the grill marks and keep them from sticking.

Place lamb chops on end to sear the bone 2 min.then turn on their side on a new area of HOT grids, searing for 4 minutes. Turn and place on new section of HOT grill. Allow to sear for 4 minutes on this side.

Move the chops on a section of grill away from the direct heat and shutter the lower vent. Roast them for 4 minutes more with grill lid closed.

Total cooking time from start to finish is about 10 to 12 including the indirect roasting.

Remove chops from grill before they reach final temperature and place on clean warm plate, cover and let stand for at least 10 minutes – allowing for the internal temp of the chops to rise approximately 10 degrees and continue cooking.

A sprig of fresh thyme adds just the appropriate finishing touch.

Doneness:

145F for Medium-Rare

160F for Medium

170F for Well

Greek Pork Kabobs (Souvlaki)

We haven’t done any grilling for a while so a visit to Greece for some Souvlaki would be a welcome change. While traditionalists use lamb, I thought pork would be tasty prepared as Kabobs.

INGREDIENTS:

1 pound boneless pork tenderloin
2 tsp fresh oregano
1 tsp fresh thyme
1 garlic clove
2 Tbsp lemon juice
2-1/2 Tbsp extra virgin olive oil
1/4 cup red wine
1/4 tsp fresh ground pepper
Small Shallots
Sweet red Peppers
Cherry tomatoes or Small wild mushrooms

PREPARATION:

Wash and clean the pork removing fat and grizzle, cut into 1-¼ inch cubes. Set aside. Wash the thyme and oregano, shaking off the water. Strip the leaves and chop finely. Peel the garlic and press it into a medium bowl. Juice the lemon and add it to the bowl along with the herbs. Grind in the pepper and add the oil and wine. Whisk together and reserve 1/3 for basting. Add the pork cubes to the marinade and mix together well, ensuring the meat is well and evenly coated. Marinate the meat for at least two hours, overnight is even better.

Soak wood skewers for at least half an hour before using; or use metal skewers. Wash the peppers and cut into 1-½ inch squares. Peel the shallots, cut in half vertically if they are larger. Wash either the tomatoes or mushrooms. (I used an ice pick to pierce both the shallots and mushrooms prior to squiring them)

Remove the meat from the marinade, and discard. Make up the kabobs by alternating piece of meat and vegetable.

Set the charcoal in a chimney starter about 20 min. before grilling

GRILLING:

When ready dump the coals into the grill, replace the grids. Let them heat for a few minutes and oil them with olive oil. Place the kebabs on the grill directly over the heat.

Turn them over regularly throughout the cooking time. Brush with the reserved marinade that hasn't been in contact with the raw meat.

They should be done in 15 to 20 minutes total. 160 deg. on an instant read thermometer.

Garnish with tips of fresh oregano.

Grilled Columbia River Salmon

The Coho salmon I grilled came from the Columbia River, the best we can get here in Arizona. The capers are essential as they add just the touch on texture.

INGREDIENTS:

3/4 to 1 lb Columbia River or other wild salmon filet (Not Sockeye Salmon)
1 lemon
2-1/2 Tbsp extra-virgin olive oil
2 cloves garlic
dash cyan pepper powder
1 Tbs. capers, drained
pepper grinder

PREPARATION:

Press the garlic in garlic press. Cut 3 thin slices from the center of the lemon then cut in half. Juice the ends of the lemon, drain the capers.

Wash the Salmon thoroughly, checking for bones. Cut off any visible fat then pat dry and set aside for now. Add juice lemon, olive oil, garlic and cyan pepper to a glass dish large enough to hold the salmon filet and mix marinade thoroughly. Place filet flesh side down on marinade. Rub a bit of the marinade on the skin side, cover and let sit for 30-45 minutes.

Prepare your chimney starter and set it ablaze. When fames are coming out the top, dump it into the grill at one end only. Put the grill racks on the grill and let them heat for about 5 min. or so. Coat the end over the coals with olive oil.

GRILLING:

Place salmon flesh side down on the oiled grid. Grill for 3 minutes to sear. Coat another area of the grill grids away from the coals, turn the salmon skin side down and move it to the newly oiled area. Close the cover and roast covered for 5-10 minutes. The salmon is done when the temp. gets to 130 – 135 deg. or when the surface of filet is pink and not glassy.

Carefully remove salmon from grill to a platter; arrange the lemon slices around salmon on platter. Grind on pepper to taste, and garnish with a generous tablespoon of capers. Serve immediately.

Mesquite Smoked Chicken Quarters

Removing the skin and using a “Wood Chip Smoker Box” on top of the grill grids really infuses the smokiness into the meat. The searing and roasting makes the chicken tender and juicy.

INGREDIENTS:

3 Chicken leg quarters

2 Tbsp olive oil

1 tsp fresh ground black pepper
1 tsp fresh thyme

pinch of salt

parsley sprigs

PREPARATION:

Put about a cup of mesquite wood chips in water and soak for 1 to 2 hours.

Wash and clean the legs, remove the backs and excess fat from the leg quarters, remove the skin and pat dry.
Remove the leaves from the thyme stalks and chop. Pour the olive oil in a zipper bag along with the salt, grind in some fresh black pepper and add the thyme, squeezing to mix. Add the quarters to the bag and again massage to distribute the oil and spices. Set the bag aside to marinate for an hour or so. Refrigerate it’s hot out. If you do refrigerate, take them out at least ½ hour before grilling.

Start the charcoal (Preferably Mesquite lump) in a chimney starter about 2/3 full. When they are “going” in about 15 min dump the coals to one side of the grill only. Replace the grill grids and let them heat for 5 min. or so.

Drain the chips and put in a smoker box if you have one, in either case set then aside for now.

GRILLING:

Oil the grids over the coals only with olive oil. Put the quarters on, flesh side down. Grill for about 3 min. If the fire is overly hot , close the air vents to cool it. The temp should be medium to medium hot. Now turn the quarters over and grill for another 3 min. This will sear the leg quarters to seal the juices in.

ROASTING:

Oil the grids away from the coals and move the quarters over; off of the coals. Put the smoker
box on the grid over the coals. If you aren’t using a smoker box, lift the grid and spread the Mesquite chips directly on the coals. Close the lid. After about 15 min. take a peak to see how things are doing. Turn the quarters over and close the lid again. In 15 or 20 min. stick the thickest part with your instant read thermometer. You’re looking for about 175 deg. If it’s there, Remove to a platter and serve. Garnish with parsley sprigs.
Additional time over the coals will hasten the achieving of the final temperature if necessary.

Grilled Chilean Sea Bass with Portabella Mushrooms

Here’s one our favorite dishes, a succulent and tasty way to enjoy the most wonderful fish available.

INGREDIENTS:

2 Chilean Sea Bass* Steaks 1 1/4-inch thick 6-8 oz each
5 oz. fresh Large Portabella mushrooms
2 Shallots
1 Tbsp butter
¼ cup Marsala wine (DO NOT use cooking Sherry)
½ cup of chicken stock (low Sodium)
fresh ground white pepper
2 Tbsp extra virgin olive oil (divided)
2 rosemary sprigs

PREPARATION:

Wash the fillets and trim if necessary. Removing any skin

Chop the shallots into strips. Wash the mushrooms and pat dry, then slice into full length strips 3/8 to ½” wide. Wash the Rosemary and shake to remove excess water. Measured the other ingredients

Pour 1/2 Olive oil in a small dish and dredge the Bass in it, season with a little white pepper.

Start the Charcoal with a chimney starter. Wait about 15 min. and dump the coal into the grill, replace the grill grids. Oil the grids with olive oil. Wait a few more min.‘till it’s flaming to cook

COOKING:

Precooking time ½ hour

Heat 1 Tbsp olive oil in a skillet over medium high heat and sauté the shallots until translucent.

Deglaze the pan with Marsala wine. Reduce the wine to about two tablespoons; add the butter, letting it melt then add the mushroom strips. Reduce the heat to medium and sauté until the mushrooms are tender.

Add the chicken stock, a little pepper, and let the sauce cook down until it thickens somewhat. (When it sticks to the spoon). Reduce heat to absolute minimum, just keeping warm.

Grilling:

When you add the stock to the mushrooms, put the Sea Bass on the grill. Cook them on one side for about 3 minutes and flip them over for another 2 minutes. Close the Cover of the grill and roast for 4-5 minutes. Total Grill time 11-12 min. max!!

Place the grilled Sea Bass on the plates; arrange the mushrooms around them, pouring any sauce on the Bass.

Garnish with a sprig of rosemary and serve while piping hot.
* Chilean Sea Bass is the Patagonia Toothfish and is caught off Chile. There’s a lot of “Sea Bass and bass sold, but it isn’t the same.

Buffalo/Bison The Better Alternative.

Lets look into the wonderful world of Buffalo/Bison. The meat from these animals is almost free of fat and healthy for you. Bison are not fed any Antibiotic and don’t spend much time on “feed lots”.
Speaking from experience over the last 8 years, we have eaten NO beef and have replaced it with Buffalo in all recipes that were made with beef. Now I’m not going to try convincing you that it was effortless! Buffalo is so lean it cooks about 20 to 25% faster.
At first blush, what little fat that is on the outer surface of steaks and roasts, at times does have a different taste, however the lean has a much fuller flavor, reminiscent of the beef of the 50’s and 60’s when it tasted like beef .

Grilling a steak or burger is a delight. The first time Please DON’T add anything – just grill the meat.

Buffalo burger: make a fairly thick patty with about 1/3 - ½ lb. of fresh ground. (I mean fresh ground in the store, not delivered to the store factory ground). The reason for that is the contamination present in our food supply comes from the factories where the meat is exposed to pathogens during the cleaning of the last little bit of “lean” from the bones and carcas, along with nicking organs at times.

Fire up the charcoal, get it up good and hot, rub the grill grids with olive oil and put on the burgers. Grill to the following temps. The times are approximate for a 1” thick burger, adjust accordingly.

Rare: 6-8 min 125° to 130° F
Medium-Rare: 8-9min 130° to 140° F
Medium: 10-12 min. 140° to 150° F
Medium-Well: 12-14 min 150° to 160° F
Well Done: Not Recommended



Buffalo Steak: again all your favorite cuts are available ableit somewhat more expensive the Supermarket sale price…. But for a comparable cut of the same quality not a great deal different. Don’t forget Buffalo is closest to the Prime beef then any other grade. My suggestion is to have a steak less often and just have a better Buffalo steak when you do.

Here again Please ABSOLUTELY NO SIPCES or sauces the first time give it a chance. Do wash the steaks thoroughly and trim of most of the fat if present. Fire up the charcoal good ‘n hot, oil the grill grids with olive oil, let them heat for a couple of minutes for grill marks and put on the steaks. Grill to the temperatures as follows for a 1” thick cut.

Rare 120 to 125 deg. Center is bright red, pinkish toward the exterior portion. 6 min.
Medium Rare 130 to 135 deg. Center is very pink, slightly brown toward the exterior portion: 8 min.
Medium 140 to 145 deg. Center is light pink, outer portion is brown: 10 min
Medium Well 150 to 155 deg. not pink: 12 min.
Well Done 160 deg.+ Uniformly brown throughout- probably tough, not recommended.

I find the New York strip to be better then a “T”- bone or Porterhouse.

And of course an 8 oz. Buffalo Fillet is to die for.
Other ways to prepare Buffalo/Bison will be presented as time goes on.

Spiced Grilled Onion Slices

INGREDIENTS:

2 Large red, Spanish or sweet onions
4 Tbsp extra virgin olive oil
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh parsley
Dash of Red Pepper Flakes


PREPARATION:

Day Before if possible. If using fresh herbs, wash and mince them finely. Add to the Olive oil and let stand overnight.

Peel the skin & cut them into ½” thick slices; about 5 or 6 slices per onion.
Stir in the herbs & pepper in the oil after letting it rest.

Cover onion slices with water and let stand for about ½ hour. Then drain.
Drizzle herb oil over the onion slices, save some for basting. Let them sit for at least half an hour.

GRILLING:

Grill onions, close cover and grill over medium-high for 6 to 8 minutes. Turn them over and drizzle the reserved Herb oil. Grill each side for a few minutes.

If you want grill marks, oil the grill first and only turn them once. If the grill is too hot, lower the rack.

* See Tips

Grilled Corn off the Cob

INGREDIENTS: 1 Cup of frozen, loose white corn kernels* 1 Tbsp. olive oil Parsley for garnish PREPARATION: Allow the corn to thaw completely and drain any water from it. Place it in a zippered bag with the olive oil and mix well. Set aside for about a half hour while the Charcoal is started and gets up to temperature. GRILLING: A grilling basket is essential, the fine mesh style work best. Pour the corn/oil mix into the grilling basket and place on the grill grate over a medium fire. Move the corn around in the basket to expose it to the coals. You will know when it’s done, by the light brown glow it gets from the hot coals. (About 5-10 min.). Remove the corn to a serving dish, add a little parsley for color and serve. Notes: There are grilled corn on the cob recipes aplenty – Whole Kernel corn grilled there are none. Well give this recipe a try! The nutty flavor of the corn is outstanding and what’s better is you can add spices to the oil to come up with new and interesting flavors. *I have found Trader Joe’s frozen all natural with no additives to be exceptional, but I’m sure others will do.

Mesquite Grilled Shrimp

INGREDIENTS:

1 pound jumbo raw shrimp (16 to 20)
½ tsp red pepper flakes *
1 large clove of garlic
1 Tbsp olive oil
Lemon cut in slices for garnish
fresh parsley for garnish
5 - 6 Bamboo skewers

PREPARATIONS:

Place the skewers in water and soak for at least an hour, along with the Mesquite chips (drain just before grilling).

Peel the shells from the shrimp, remove the legs and tail shell, clean out vein. Wash and pat dry. Mix the oil, garlic and red pepper and place in a plastic zipper bag with the shrimp for about ½ hour. Wash the parsley and cut the lemon.

Using a chimney starter, start the charcoal about 15 min. before grilling. Thread 4 shrimp on each skewer while the charcoal is starting.

GRILLING:

Spread the coals out, scatter the mesquite chips ** over the coals and replace the grill racks. Coat the grill racks with olive oil.

Place the skewered shrimp on the grill and grill with the cover closed over low to medium coals of charcoal until meat is pink, about 4 minutes, turn and grill another 4 min. They are done when they resist pressure and are firm.

Serve the shrimp on a platter garnished with lemon slices and parsley.
*See Tips
**

Note: The smoke box won't work here, It doesn't have time to even dry the chips out.

Grilled Asparagus Lemon Zest Infused

INGREDIENTS:
1 pound large fresh asparagus
1-2 tablespoons olive oil
1 teaspoon grated lemon zest
1 lemon

PREPARATION:

Firm asparagus stalks, the fat spears, not the skinny ones; with firm deep green to purplish tips are best. Wash under cold water. Trim off about 1/2-1" of the tough bottom of the spears then peel off the outer skin of the lower half of the stalk with a vegetable peeler. Zest the lemon. Mix the zest with the oil in a sallow dish and roll the spears in it. Allow to rest for 30 minutes up to 2 hours refrigerated.
Using a chimney starter, start the charcoal about 15 min. before grilling

GRILLING:

Spread the coals out, replace the grill racks. Coat the grill racks with olive oil.
Grill asparagus for 5 -7 minutes over a hot grill. Roll the spears 1/4 turn every min. or so. Asparagus should start to brown, but don’t let it char, but grill marks are a plus. Dripping oil may cause flare-ups. Use a spray bottle of water to spritz on coals, if necessary.
Remove from grill garnish with lemon slices and serve immediately

Notes: Peeling serves two purposes, first removing the tough outer shell and opening up the tender inner stalk to the lemon oil. The lemon oil in the zest mixes with the olive oil and coating the peeled asparagus with the mixture infuses the lemon oil into the asparagus.