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Grilling Steak
Grilling Steak

Grilling: Can't Get Enough

by 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

Brazilian-style Beef

  • 1 4-pound chuck roast, cut 2-1/2 inches thick
  • 1 cup catsup
  • 1/3 cup vinegar
  • 1/4 cup cooking oil
  • 2 tablespoons instant coffee crystals
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 3-4 dashes hot pepper sauce
  • 1/2 cup water
Take the roast out of the refrigerator to get some of the chill off. Slash the fat ring on the outside of the roast every half inch or so, not cutting into the meat. This will keep the roast from curling up on the grill.

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.

Burrito Burgers

  • 1 cup refried beans (1/2 of 15-ounce can)
  • 1 4-ounce can chopped green chiles, drained
  • 1/4 cup finely diced onion
  • 1-1/2 pounds ground beef
  • 4 slices American cheese (or other, as you prefer)
  • 8 flour tortillas, warmed
  • 1 cup chopped lettuce
  • 1 medium tomato, chopped
Combine refried beans, 2 tablespoons of the chiles, onion and the beef. Mix well, and form into 8 patties. Place one-half slice of the cheese on each patty. Fold over and seal the edges.

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

  • 1 pound chunk bologna, cut into 1-inch cubes (Get good beef bologna)
  • 1 15-1/2 ounce can pineapple chunks, drained
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon chopped parsley
  • 2 teaspoons fresh lemon juice
  • dash black pepper
Combine butter, mustard, lemon juice, parsley and pepper in a suitable bowl.

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

  • cooked ham cut into 1-inch chunks
  • drained pineapple chunks; reserve the juice
  • maple syrup
  • salt and pepper
  • dash of hot sauce
Alternate the ham and pineapple chunks on skewers.

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

  • 5-ounce jar sharp American cheese spread (Cheese Whiz)
  • 1 tablespoon softened butter
  • 1 tablespoon minced green onion with tops
  • 1/2 teaspoon dried tarragon, crushed
  • dash of garlic powder
  • 8 slices French bread
Combine the spread ingredients, and spread between slices of bread to make two 4-layer sandwiches. Cut each stack into quarters. Thread on skewers, leaving plenty of space between each sandwich. Grill over medium coals until lightly toasted, 6 or 7 minutes.

Pizza Bread from the grill

  • 2 cups packaged biscuit mix (or Bisquick)
  • 2/3 cups milk
  • 4 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons chopped parsley
  • 1/2 cup shredded Cheddar cheese
  • paprika
Combine biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley. Mix until all dry ingredients are moistened. Spread into a well-greased 12-inch heavy skillet. Sprinkle on the shredded Cheddar and remaining 2 tablespoons Parmesan cheese. Sprinkle paprika around the edges.

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

  • 4 firm bananas, unpeeled
  • 3 tablespoons honey
  • 1-1/2 tablespoons brown sugar
  • zest of half an orange
  • pinch of nutmeg
  • orange butter (recipe follows)
  • Mix well the honey, brown sugar, orange zest and nutmeg, and set aside. Carefully cut a 3- or 4-inch slit in each banana. Open and pour in an equal amount of the honey mix into each banana. Let sit one hour. Grill over medium heat about 10 minutes, turning frequently. Remove from grill, remove peel and keep warm until ready to serve.

    Orange Butter

  • 1/2 cup butter
  • juice of 2 oranges
  • zest of 1/2 orange
  • zest of 1/2 lemon
  • 2 tablespoons brandy (optional)
  • Melt butter in a suitable saucepan, add the remaining ingredients and mix well. Pour orange butter over grilled bananas. Add a scoop of your favorite ice cream. Make mine vanilla.

    There you go, friends and neighbors. Tune in next month for more news, views and recipes, Texas-style.

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