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  #11  
Old 05-09-2008, 05:09 AM
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Default Grilled Bacon-Cheeseburgers (Crowd Size)

Crispy bacon and tangy blue cheese dressing add their distinctive flavor to burgers cooked on the grill.(from Betty Crocker!)

Prep Time:20 min
Start to Finish:30 min
Makes:12 servings

INGREDIENTS:

3 pounds lean ground beef
2 small onions, finely chopped
3/4 teaspoon pepper
12 hamburger buns, split and toasted
1 cup blue cheese dressing
12 slices bacon, crisply cooked and broken in half

DIRECTIONS:

1. Heat coals or gas grill for direct heat. Mix beef, onions and pepper. Shape into 12 patties, each about 3/4 inch thick.

2. Cover and grill patties 3 to 4 inches from medium heat 10 to 11 minutes, turning once, until no longer pink in center and juice is clear.

3. Place burgers on bottom half of buns. Spoon dressing onto burgers; top each with 2 pieces of bacon. Top with top half of buns.
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  #12  
Old 05-10-2008, 06:33 PM
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I love cook outs.......
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  #13  
Old 05-14-2008, 10:08 AM
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Default Chicken Grilled Under a Brick (from McCormick)

Use one of four marinades with this Tuscan technique to produce a crispy exterior and juicy interior.


Prepare the chicken.

Unwrap 2 Cornish game hens (about 1½ pounds each) or 1 whole chicken (about 3 pounds). Remove giblets from cavity; rinse and pat dry. Place on cutting board breast-side-up with open cavity facing you. Using poultry shears or kitchen scissors, cut through the entire length of the breast area. Flatten Cornish hens by pressing firmly down with both hands so it resembles one large flat section. Or ask the butcher to split and flatten the Cornish hens or chicken for you.

Prepare marinade.

Mix all ingredients for selected marinade. Place Cornish hens or chicken in large, resealable plastic bag or glass baking dish. Add marinade; turn to coat Cornish hens or chicken evenly. Seal bag or cover dish. Refrigerate at least 2 hours or overnight for best flavor. Turn Cornish hens or chicken occasionally in marinade.

Prepare bricks and grill.

One brick will be needed for each Cornish hen and 2 for the chicken. If necessary, rinse bricks before using. Wrap each brick in 2 layers of heavy-duty aluminum foil. Ensure that grilling surface is clean and ready to use. If using nonstick cooking spray, apply only to a cold grilling surface.


Grilling.

Preheat grill 5 minutes over medium-high heat. Reduce heat to medium or medium-low (target cooking temperature is 325 to 350 degrees). Remove Cornish hens or chicken from marinade. Place skin-side down on preheated grill. Carefully and quickly position bricks on top of Cornish hens or chicken; close lid. Discard any remaining marinade. Grill Cornish hens 20-25 minutes or chicken 40-50 minutes or until cooked through, turning halfway through cooking time. When turning, remove bricks using oven mitt, turn poultry and replace bricks.


Grilling tips.

Metal tongs work best for turning poultry. Avoid excessive charring and prevent flare-ups by maintaining cooking temperature at medium to mediumlow. Bricks are heavy and can be awkward when handling so use caution. Also, bricks become very hot while poultry cooks, so use heavy-duty oven mitts to remove bricks when turning poultry. Bricks may retain heat for an hour after removal from grill.


Marinades for Chicken Grilled Under a Brick.

Tuscan Marinade: Mix in small bowl until well-blended: 1 /3 cup olive oil, 3 tablespoons lemon juice, 2 teaspoons garlic powder, 2 teaspoons rosemary leaves (crushed), 1½ teaspoons basil leaves, 1 teaspoon coarse ground black pepper and 1 teaspoon salt.

Asian-Style Marinade: Mix in small bowl until well-blended: 1 /3 cup orange juice, 1 /3 cup soy sauce, 1 /3 cup vegetable oil, 2 tablespoons sesame seed, 1 tablespoon garlic powder, 1 tablespoon ground ginger, 1 tablespoon grated orange peel and ½ teaspoon crushed red pepper.

Orange-Thyme Marinade:

Mix in small bowl until wellblended: ½ cup orange juice, 1 /3 cup olive oil, 2 teaspoons garlic powder, 1½ teaspoons thyme leaves, 1 teaspoon salt and ½ teaspoon coarse ground black pepper.

Southwest Marinade: Mix in small bowl until well-blended: 3 tablespoons lime juice, 3 tablespoons vegetable oil, 1 tablespoon ground cumin, 2 teaspoons oregano leaves, 2 teaspoons garlic powder, 1 teaspoon salt and ½ teaspoon crushed red pepper.
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  #14  
Old 05-14-2008, 10:11 AM
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Default Cayenne-Cinnamon Ribs With Maple Glaze

Try this two-step method for sweet and spicy ribs that are fall-off-the-bone tender.

Makes 6 servings

INGREDIENTS:

¼ cup firmly packed brown sugar
1 tablespoon garlic powder
1 tablespoon paprika
1½ teaspoons salt
1 teaspoon ground cinnamon
½ to 1 teaspoon ground red pepper
3 pounds baby back pork ribs
¼ cup maple syrup

DIRECTIONS:

•Preheat oven to 375 degrees. Mix brown sugar, spices and salt in small bowl. Rub spice mixture onto both sides of ribs. Place in single layer in foil-lined roasting pan. Cover with foil. Bake 1 hour or until meat starts to pull away from bones.

•Meanwhile, preheat grill to medium heat. Brush baked ribs with maple syrup. Place on grill and cook 3 to 5 minutes per side or until browned.

•To cook ribs completely on grill: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs in 2 or 3 layers of heavy-duty aluminum foil, sealing ends tightly. Grill 1 hour or until tender. Remove ribs from foil. Brush with maple syrup. Grill ribs over medium heat 3-5 minutes per side or until browned.
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  #15  
Old 05-14-2008, 10:17 AM
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Default ITALIAN GARLIC BREAD BURGERS (from the Ntl. Cattlemen's Beef Assn)

Enjoy this super-quick way to make burgers with an Italian flair.

Makes 4 servings

INGREDIENTS:

1½ pounds ground beef
1 package (11.75 ounces) frozen mozzarella and garlic cheese bread
Salt and pepper
4 tomato slices
12 large fresh basil leaves

DIRECTIONS:

Heat bread according to package directions for grilling; stack so that bread does not scorch on bottom.

Meanwhile, lightly shape ground beef into 4 patties that are ¾-inch thick. Place patties on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160 degrees) doneness, until not pink in center and juices show no pink

Cut bread crosswise into 4 buns. Season burgers with salt and pepper, as desired. Place burgers in buns; top with tomato and basil.

Note: If mozzarella and garlic cheese bread is not available, substitute regular garlic bread; 2 minutes before burgers are done, top each with mozzarella cheese slice.

Nutrition facts per serving: 643 calories, 38 g fat, 815 mg sodium, 170 mg cholesterol and 41 g protein.
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  #16  
Old 05-25-2009, 05:00 AM
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bumping........................................... .
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  #17  
Old 05-28-2010, 11:10 AM
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  #18  
Old 05-22-2012, 12:26 PM
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  #19  
Old 05-22-2012, 12:42 PM
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Default Grilled Asparagus

Sooo easy & quick (and yummy!)

This recipe makes 4 servings of fresh asparagus with a little oil, salt, and pepper, cooked quickly over high heat on the grill.

Ingredients:

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Directions:

Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.


Th-th-th-that's all, folks! Serve and enjoy!
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  #20  
Old 05-25-2012, 09:33 PM
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Default Watermelonsicles

1-1/2 lbs seedless watermelon cut into 1--inch cubes
2 Tbsp sugar
1/4 cup mint leaves, minced
2 tsp finely grated lemon zest
the obligatory pinch of salt

Puree the watermelon with the sugar 'till smooth. Stir in the mint, lemon zest & salt and pour the mixture into 8 popsicle molds, or 2 ice cube trays (if you use the ice cube trays, slip in a popsicle stick halfway through freezing) and freeze until it becomes hard (about 3 hours)
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