Traditional Texas Food
Articles about Texas' most famous foods
by John Raven, Ph.B.
Grilling: Can't Get Enoughby John Raven, Ph.B.
Ah yes, the merry month of May, the gateway to summer. The month of May flowers brought on by the April showers. The weather should be just right for cooking on the patio or in the backyard.
We have a few more grilling recipes for you that are not complicated or expensive. Leave the grilled Baked Alaska to the guy with the white coat on TV. Plain old home cooking is best.
Easy Grilling Recipes
Mix all remaining ingredients in non-reactive saucepan. Bring to simmer and simmer ten minutes. Cool to room temperature.
Place the roast in a shallow dish with a lid or use a zipper-style plastic bag. Pour on the marinade and refrigerate for 8 hours or overnight, turning several times.
Remove the roast from the marinade and pat dry with paper towels. Reserve the marinade.
Grill the roast over medium heat for 20 to 25 minutes. Baste with the reserved marinade and turn. Turn and baste every 15 minutes until desired doneness is reached. Let roast rest for fifteen minutes before slicing across the grain.
Grill over medium heat for 5 to 6 minutes before turning. Then turn and grill until done. Serve each portion on a warm flour tortilla and top with remaining chiles, lettuce and tomato.
Baloney (Bologna) Kabobs
Thread the bologna on four skewers, alternating with pineapple chunks. Grill over medium heat eight to ten minutes, until heated through. Brush frequently with butter mix.
Skewer note: When making kabobs or anything requiring skewers, you can use metal or bamboo skewers. The bamboo skewers can be found in any decent supermarket. The bamboo needs to be soaked in water for about an hour before using so they don't burn. Remember, the metal skewers get really hot on the grill. Touch them only with gloves or hot pad. Both the metal and bamboo have very sharp points. They are not something for the kids to play with. Adults only XXX.
Hula Ham Kabobs
Mix equal amounts of the reserved pineapple juice and maple syrup, add salt, pepper and dash of hot sauce.
Grill kabobs over medium heat, basting frequently with juice/syrup mixture until well heated.
[Author's note: I make a variation on this recipe using a small, canned ham. Slice the ham into half-inch slices. Reassemble the ham with pineapple rings between the slices. You can use skewers to hold it together. Grill over indirect heat with a little smoke until hot all the way through. Baste with syrup/juice mixture.]
Cheesy French Bread Kabobs
Pizza Bread from the grill
Place in a covered grill over medium heat for 25 to 30 minutes. Serves 12.
Optional: Add topping of chopped stuffed olives, chopped onions or any other pizza-type item that catches your fancy. Mix the toppings with a little olive oil, salt and pepper before applying.
Grilled Bananas with Orange Butter
There you go, friends and neighbors. Tune in next month for more news, views and recipes, Texas-style.
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