What are some essential summer grilling recipes?

California grilled chicken sandwich:

Ingredients:

1/4 cup mayonnaise

3 minced garlic cloves

1 tablespoon lemon juice

1/8 cup olive oil

1 cup sliced red bell peppers

Pesto sauce

Chicken pieces(boneless) and shredded

Foccacia bread

1/4 cup crumbled feta cheese

Method:

In a bowl,mix mayonnaise,minced garlic and lemon juice.Set in the refrigerator.Preheat the grill on high heat.Brush the chicken and bell peppers with olive oil.Place them in the grill and cook for 6-7 mins.Spread mayonnaise and pesto sauce on the cut sides of the foccacia bread,and sprinkle with feta cheese.Place on the grill and cook for 2-3 mins.Let the cheese melt(optional).Remove from grill and layer with vegetables.Top with another slice of bread and serve hot.

Lebanese grilled garden fish(family recipe):

Ingredients:

Salmon fish

Olive oil

Tahini(Sesame seed paste)

Chopped garlic,fried

Whisked yogurt

Lemon juice

Chopped coriander leaves

Chopped mint leaves

Chopped onions

Chopped walnuts

Salt

Pepper

BBQ sauce

Olive oil

Chopped tomatoes

Method:

Spread salmon with olive oil,BBQ sauce and place on grill and cook.In a bowl,combine tahini,garlic,yogurt,salt,pepper,lemon juice,and olive oil.In another bowl,combine onions,tomatoes,coriander leaves,mint leaves,walnuts,olive oil,salt,and lemon juice.Spread tahini mixture on cooked fish.Spread with salad on top and serve hot!

Venison bacon burgers:

Ingredients:

6 slices bacon,minced

2 tablespoons olive oil

2 shallots,minced

2 pounds ground venison

1 tablespoon worcestershire sauce

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Cheese slices

Hamburger buns

Beaten eggs

Method:

Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.

Preheat an outdoor grill for medium-high heat.

Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with cheese and your favorite toppings. :-)

2

I like to grill fish, and this recipe, created by the aunt of an old school friend, cookbook author Sarah Leah Chase, is extremely easy and one of my favorites.

I know some people worry about mercury in swordfish, so you don't want to eat this often. The fact that the fish is expensive will prevent you from buying it frequently. However, served with various summer salads or hot vegetable dishes, this is divine:

Swordfish Union Street (should serve 6)

2 lemons

3 to 31/2 lbs. swordfish steaks, very fresh

Salt and freshly ground pepper to taste

6 Tablespoons mayonnaise, preferably homemade, but you can use Hellman's or Best Foods

6 tablespoons unsalted butter

3 tablespoons chopped parsley

Prepare grill and charcoal for grilling

Cut a lemon in half and rub the juice all over the fish. Sprinkle with salt and pepper, smear both sides of the fish with the mayonnaise.

Grill swordfish a few inches from the coals about 6 minutes each side. Remove the fish from the grill and spread with the butter. Sprinkle with parsley and serve with wedges of the remaining lemon.

Sometimes it is what you DON'T do that makes all the difference in the world.

BURGERS: For example: DON'T keep turning the burgers over and over until all the juices are in the fire! Keep your flame moderate, NOT HIGH, and cook the burgers until there is blood on the top. TURN THEM ONCE AND LEAVE THEM ALONE! Allow the juices to come to the surface again, and serve. For those who want their food well done, let them stand on the upper rack a little longer but don't turn them.

TURKEY or HAMS:

Use a rotisserie and low heat. Allow the meat to rotate on the closed grill for 20 minutes per pound. Then lift the lid and use a spay bottle of virgin olive oil and a little water to spray the meat gently a few times. You will be absolutely amazed how wonderful it tastes using this method. Just like good sex, slow and steady if far better than maximum heat for a short time!

FISH:

The absolute best way to cook a nice large fish on the BBQ is to clean it and rub the inside with lemon. Then lay thin slices of lemon, red onion, butter and fresh parsley inside the fish. Wrap it in a double layer of aluminum foil. Cook on medium heat for 10 minutes per pound on a closed grill. Then turn the fish over and cook on the other side for 5 minutes. Remove from heat and let it stand for a few minutes before opening. Then stand back while your family and friends rush to get their share! One of the nicest fish to do this way is trout, especially salmon (which is a trout), or a nice big fish of your choice. Having a nice sauce to such as Hollandaise is a wonderful way to top it off.

Serve firm, steamed asparagus with this and you have a meal to die for. Bon Appetite.

This out-of-the-box recipe came from the mind of a person so obsessed with outdoor cooking that I grill 4-5 days a week! This contest inspired me! I conceived a sort of deconstructed Paella with all of the protein being grilled on skewers instead of simmering in a pan with the rice. I skewered up Johnsonville Brats (cut into smaller chunks) with seasoned chicken, shrimp and lobster, then grilled them on cedar planks along with littleneck clams! I prepared the rice using very traditional techniques and ingredients, including more Johnsonville brats, casing removed and browned just before I made the sofrito. Enjoy!

I love Blackened Salmon!

This a great charcoal recipe on the barbie. It's really simple too. We begin with a nice set of King Salmon, or better yet Chinook Salmon or Coho Salmon, and then we set them on the grille. It is oftentimes advisable to set foil under the fish if one has not had the time to properly brush down the grille plates. This is an amatuer step that keeps the meat from sticking and falling in the fire, but I prefer it right over the open flames of Kingsford Edge.

Refrain from using lighter fluid if you know the Boy Scout methods of burning the starter bag to light the charcoal. Butane will perhaps not ruin but tinge and affect the natural flavours. Have about ten or twelve cut lemons on hand for each fillet. I am talking about fillets at least two feet to 36 inches in length without the heads, but the tails can be left attached for that seaside effect.

Now be certain that the coals have burned to white before you even bother to begin. Never desecrate the offertory of the body of Christ with poor cuisine or hasty methodologies. Even still, this is a fast grille. Some butter on the bars or in the aluminum foil might be nice but it is not always necessary. Then have some large whole pepper grinders at the ready for both fists.

Set the fish on the grille skin side down. One never needs to skin or scale trout or salmon like we are oftentimes forced to do with perch or bass. When it begins to sizzle the skin will provide a nice cooking pan for the meat. This is why the aluminum foil step is for novices. Do not go away nor even turn your back, because in about three to four minutes the fillet(s) will be ready to turn. Have a good pilsner like a Budwiser or Sapporro on hand for effect and your Dad with you. Have him park the BMW and get some realness sur la' table from Generation X.

Forget about the staggering Y disaster and epedemic foreclosures for a quick minute

Now when the meat is grilling just have Dad pass you the lemons while you empty the juice on to the meat. Then with both pepper grinders blazing away, lay on the the ground pepper as a team of specialists might do, yet without any of that pesky letigious liability. (^_^)

Now when we turn the meat over, all we are trying to do is sear in the flavor of the lemon juice and the black pepper. It's over in about one minute or less, depending upon how much charcoal you have blazing away underneath. Then pull off the fillets and enjouy the remaining ten beers that you have left in the 12 pack, once again as a team.

That's all there is too it . Now throw on the steaks and the hamburgers and the hot dogs. I prefer the Porterhouse to the N.Y. strip but I still fancy a Gothic New Yorker, from time to time on the barbie.

Now your grille is ready to go. Without family and good friends and quality conversation, we are reduced down to nothing but inexperienced and expedient dogs, standing in a single file line at a kisok, panting like they did at the end of the failed Pavlov Reich.

Bon Appetite! Ces't Ces't Bon!

Boudica would not have it any other way...

Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Teriyaki Shrimp Kebabs

Grilled Halibut and Fresh Mango Salsa

Grilled Italian Vegetables with Pasta

Cheeseburger-

ingredients

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

1 pound ground beef

1 cup shredded Cheddar cheese

4 hamburger buns, lightly toasted

Directions

Preheat the grill or broiler.

In a large bowl, combine seasoning mix with the beef and cheese and mix with clean hands until incorporated. Shape the meat into four 1/4 pound burgers about 1-inch thick. Grill the burgers about 5 minutes on each side for medium doneness.

Serve immediately on the hamburger buns.

Part of becoming a man is knowing how to grill. It’s a coming of age journey not mastered overnight. It takes time, trials and of course, error. Hopefully not giving an entire party full of guests salmonella, but we all make mistakes manning the grill. With all things intricate comes a step by step process to create something perfected, but with taste everyone has a different palette, so use these three books as your lantern through the dark, then when you’re a master have some fun with the recipes.

Using smoke as a flavor is a time tested method used on the grill as well as in liquor. What Byres shows us is the astoundingly large number of ways to evoke the scent and oaky flavor into a bevy of recipes. The book features methods to smoke from anywhere you can think including smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. Tim’s innovative ideas don’t stop there either, he also has how to guides on building your own smoker and fire pit for the outdoors.

Grilled Lemon-Herb Chicken

In this recipe, the chicken is first split and then butterflied (flattened), a technique that allows for quicker and more uniform cooking. Rather than cutting through the breastbone, flip the chicken over and use kitchen shears to cut down the backbone. Once the chicken is cut, it will open up and lie flat on the grill for even cooking.

Grilled Sirloin Skewers with Peaches and Peppers

Kebabs are great for entertaining because they’re as easy to serve as they are to prepare. If you’re expecting vegetarians, cook the meat and vegetables on separate skewers, so guests who don’t want meat can pick up a kebab of vegetables. If your guests assemble their own skewers, place the meat and vegetables in separate bowls.

Hickory-Planked Pork Tenderloin with Rosemary-Dijon Potatoes

The mustard glaze does double duty on the pork and potatoes. Jump-start the potatoes in the microwave before putting them on the grill so they’ll be done at the same time as the pork. The taste and aroma of the potatoes, pork, rosemary, and hickory blend together for an unforgettable meal.

Grilled Orange-and-Bourbon Salmon

To make a complete meal, serve the salmon over a bed of brown rice, with green beans and a salad on the side. Save some orange-and-bourbon marinade and drizzle over the salmon and rice to impart complementing flavors of bourbon and citrus throughout.

Here's a simple yet tasty recipe I always make for barbecue.

3 tbsp Light Soy Sauce

1 tbsp Honey

1 tbsp Vegetable Oil

1 tspn Lime/Lemon Juice

1 tspn Chopped Garlic

4 skinless, boneless Chicken Breast

THAT'S IT!

Toss all the ingredients in a zipper bag, marinade overnight and it's ready to be grilled the next day.