GRILLED MEAT: Beef, Burgers, Lamb, Pork & Chicken!
BASIC GRILLED RIB-EYE, Serves 4
Grilled Porterhouse Au Poivre, Serves 4
GRILLED FLANK STEAK W/ GIN SAUCE (*A Lesson in London Broil below), Serves 6
MARINATED SKIRT STEAK W/ CHIMMICHURI, Serves 6
GRILLED HANGAR STEAK & POTATO PANCAKES, Serves 4 - 6
GRILLED BUFFALO STEAK (W/ RADICCHIO BEET SKEWERS), Serves 4
MEATLOAF BURGERS, Serves 6 to 8
I guess I'm not the only one having a craving for meatloaf this summer, because they had a wonderful idea on "The Chew" for "Meatloaf Burgers." If you cook these on the grill and serve them with a quick chopped salad (your tomatoes
should be coming out just about now) you can have your loaf and eat it too… without turning on the oven and turning your kitchen into an inferno! Check out my adaptation:
2 pounds ground Beef (no need for pork)
1/2 cup grated Onions (Use a grating plane or cheese grater)
1 cup Panko Breadcrumbs
1/4 cup Worchestershire Sauce
1/4 cup Horseradish
2 tablespoons Garlic Paste (or minced)
1 teaspoon Dijon Mustard
Salt and Fresh Ground Black
1/4 cup tomato sauce or bbq sauce (we don't put ketchup in meatloaf)
Hamburger Potato Rolls
Mayonnaise or Honey Mustard (for serving)
Bacon to serve (optional)
Heniz Jalapeño Ketchup is also a nice condiment
Combine eggs, Worchestershire, horseradish, garlic, dijon, tomato sauce, grated onion salt and pepper in a large bowl and mix well with a wisk. Add ground beef and mix gently, then fold in the breadcrumbs until you have the desired consistency. You should be able to form patties that stay together, but it should feel moist. Set patties aside on a parchment lined sheet tray.
*Photo credit www.examiner.com
GRILLED LAMB FETA BURGER W/ LIGHT REMOULADE, Serves 4
Burgers, Burgers & More Burgers...
- Jun. 1, 2014
There were so many different and fun types of burgers for the grill, or even burgers to be made indoors, I simply had to make a category of their own. There are only a couple for you to sample here. For the rest, go to our Burger Page!!
GRILLED BABY LAMB CHOPS W/ RANCH DIPPING SAUCE, Serves 2- 4
DEBS BABY BACK RIBS, Serves 8-10
DEB’S GRILLED PORK LOIN Serves 4 - 6
PORK TENDERLOIN w/CORN on the COB, Serves 6-8
MEDITERRANEAN CHICKEN GRILL, Serves 6 - 8
Debs Grilled Chicken Wings, Wings and More Wings....
LEMON & GARLIC CHICKEN, Serves 4
DEB'S CHICKEN "A L’ORANGE”, Serves 6
DEBS GRILLED CHICKEN, Serves 8
BREADED "SOUTHERN FRIED" CHICKEN ON THE GRILL!!, Serves 4 - 8
GRILLED LEMON CHICKEN, Serves 4
GRILLED MOROCCAN CHICKEN, Serves 4
GRILLED GARLIC CHICKEN LEGS*. Serves 4
GRILLED CORNISH GAME HENS, Serves 4
BEER CAN CHICKEN, Serves 4
INDIAN TURKEY TIKKA KEBABS, Serves 4
TURKEY LONDON BROIL, Serves 4 -6
DEB'S TURKEY LONDON BROIL, Serves 6 - 8
GRILLED SMOKED (ON THE BBQ) TURKEY
ITALIAN MIXED GRILL, Serves 4 - 8
And, for those of you who cannot make a decision about anything, the Chefs at Academia Barilla share a barbequing recipe for assorted meats and skewers. (8 hours preparation including marinating + 30 minutes cooking) **OK, I know this sounds long and involved, but most of the time is spent leting the meats marinate, with the actual prep time being about half an hour. So, next time you're having company, prep ahead of time or the night before and give it a go! (and double the recipe so all that work lasts a few days)
- Place the lamb chops in a ceramic or glass bowl. Cover with a mixture of the balsamic vinegar of Modena, the garlic and rosemary and marinate for at least 8 hours.
- Butterfly the chicken and rub with 3 tbsp extra virgin olive oil, lemon juice, rosemary and garlic. Marinate for 8 hours.
- Cut the turkey, sausage, bacon, pepper (with the seeds removed) and onion into 1-inch cubes. Place everything in a bowl and coat 2 tbsp olive oil and rosemary. Let rest for 8 hours, then place the meat and vegetables on wooden or metal skewers, alternating the types of meat.
- The pork ribs should be seasoned with only garlic and rosemary.
- Heat up the grill and once hot, add the meat. Cook, turning once, until completely browned or possibly a bit longer, depending on personal taste.
- Remember to salt the meat only at the end.