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Enjoy These Recipes for Meat Entrees

Meat - when people mention barbecue or grilling the first picture that most often pops into people's minds are steaks - big, hot, juicy steaks on the grill (or if you are from Australia - shrimp on the barbie!). Other favorites for grilling include hamburger, hot dogs, chicken, sausages, and yes, shrimp. Here we will try to provide tasty recipes for all those plus recipes for other meat varieties that also go great on the grill - pork chops, ribs, fish, and others. Check back to see what new recipes we have added.

Basic Grilled Steak

Your favorite steak, 1-inch cut 

Salt and pepper and other seasonings to taste. 

  

Place the steak on the grill at moderate temperature. When one side is browned, turn, season and finish cooking on the second side. Watch for juices on the top of the steak to help determine doneness - clear juice indicates the meat is cooked. A steak cut 1 inch thick requires about 15 to 20 minutes for rare and 20 to 25 minutes for medium, but check frequently to avoid over-cooking. Barbecue sauce may be applied during the cooking process - if the sauce contains a sweetner such as brown sugar then it should only be applied in the last few minutes of grilling.

 

Blueberry Sauce for Grilled Steaks

  

2 1/2 cups fresh or frozen blueberries

1 small, chopped onion

1/4 cup molasses

1/4 cup white wine vinegar

1/4 cup ketchup

3 Tbs. prepared mustard

1/2 tsp. ground red pepper

 

 

Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 15 minutes. Cool 10 minutes. Blend mixture in a blender until smooth. Stop once to scrape down sides. Keep warm.

 

Grill steaks as above over medium-high heat (350F to 400F)

to desired degree of doneness. Serve with sauce.

 

Hawaiian FlatIron Steak

 

One of my favorite cuts of beef.  Tender and juicy even if you accidently overcook a little.  Depending on the cut you may find a little connective tissue in the meat, but don't let this deter you from trying this nice little cut of steak.

 

Yield: 4 servings

 

1 32oz. (or 2 16 oz) flatiron steaks

1/2 cup pineapple juice

1/2 cup soy sauce

 

Mix the pineapple juice and soy sauce in a marinade pan or baking dish. Place the steak(s) in the mixture making sure that both sides are coated. Let the steak(s) marinate for about 1 hour, turning them over every 15 minutes.

 

Take the steak(s) from the marinade (discarding the marinade) and cook on a preheated grill that has been oiled (olive oil recommended). Grill each side at a medium heat level for about 8 to 10 minutes checking often to avoid overcooking or burning.  Use a probe to check the internal temperature which should be about 145 degrees.

 

Barbecued Chicken Breasts 

 

Yield: 4 Servings

 

4 whole boneless, skinless chicken breasts

2 Tbs. olive oil (or other oil)

Salt and ground black pepper to taste

1 cup barbecue sauce

 

If the chicken breasts are thicker in places you may want to lightly press down on them with your hand to help even out the thickness to help them cook evenly throughout. 

 

Preheat grill. Make sure grates are clean and apply a light coating of olive oil. Brush chicken breasts with 2 tablespoons oil and season with salt and pepper. Place on grill and cook for 5 minutes, basting with prepared barbeque sauce. Turn over, baste with barbeque sauce, and cook for about 5 minutes more or until juices run clear.

 Smoke-Grilled Salmon

 Yield: 4 Servings

 

1 tsp. grated lime rind

1/4 cup lime juice

1 Tbs. vegetable oil

1 tsp. dijon mustard

Ground black pepper

4 salmon steaks, 1-inch thick (8 oz.)

 

1/3 cup toasted sesame seed (optional)

Wood chips (hickory or other flavor) – soaked 30 minutes or more

 

In shallow dish, combine lime rind and juice, oil,mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally.

 

Reserving marinade, remove fish; sprinkle with sesame seed. Place on oiled grill directly over medium heat. Add soaked wood chips to coals or smoke box. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.

 *When grilling fish or other small or delicate cuts of meat you might find it helpful and easier to use a grill basket.

 “Aussie” Grilled Fish

 

Yield: 4 Servings 

 

4 fish steaks 

1/4 cup lime juice 

2 Tbs oil – olive or sesame 

1 tps dijon mustard 

2 tps grated fresh ginger root 

1/4 tsp cayenne pepper 

black pepper to taste 

 

The fish steaks should be about 6 to 8 ounces. 

Salmon, halibut or swordfish steaks will all work for this recipe. 

 

For a marinade combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and ground black pepper to suit your taste. Marinate the fish for 45-60 minutes. Turn steaks 2 or 3 times. 

 

Use a folded paper towel held in tongs to brush the grill with the remaining one tablespoon of oil. If your grill grates are not close enough together to safely grill the fish then you should use a fish basket or fish grate which should also be brushed with oil to help prevent sticking. Grill the fish 4 to 8 minutes per side, brushing several times with the marinade, until cooked through and opaque in the center. 

 

Easy Grill Roasted Prime Rib 

 

1 12 to 15 pound capless prime rib, bone in. 

1 cup kosher salt 

1 cup coarse black pepper, cracked 

  

Rub the prime rib all over with salt and pepper. 

  

If using a large kettle grill, set up for indirect grilling by starting the fire well over to one side. When the coals are well lit, place the rib on the grill on the side opposite the coals, being careful that no part of the rib is directly over the coals. Put the lid on the kettle with the vents 1/4 open. Cook for about 2 hours, adding new charcoal about every 30 minutes or so. 

  

If using a gas grill with 3 or more burners then light the outside burners and place the prime rib in the center so it will receive heat from both sides and above. 

  

At the 2-hour point, check the rib with a meat thermometer to determine doneness. An internal temperature of about 122o F will be rare, 126o F for medium rare, 130o F for medium and so on, adding about 4o F for each level of doneness. Allow to rest for 30 minutes before slicing. 

 

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