Throw Some Meat on the Grill!

50 Great BBQ Recipes + 3 Free Desserts!

BY

Julia Chiles

Copyright 2020 - Julia Chiles

License Notes

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Table of Contents

Introduction

Beef Burgers/Chicken Burgers/Pork Burgers

Jalapeno Burger

Bacon Kimchi Cheeseburger

Grilled Wasabi Chicken Burgers

Burgers with a Feta & Tarragon-Russian Dressing

10 Jalapeno de Gallo Burger

Shiso Burger

Zucchini Spiral Burger

Smoky Sweet Coleslaw Burgers

Chipotle Burger

Breakfast Brunch Burger

Onion & Jalapeno Burger

“Smooth Hand” Chicken Burgers

The Downhome Chicken Burger

Mushroom & Thyme Burger

The “Spur of the Moment” Burger

Vegetarian Sweet Burger

Steaks

Cilantro & Basil Chimichurri

Sriracha Steak

Honey Sesame Steak

Herbed Stripped Steak

Citrus-Thyme Strip Steak

Greek Strip Steak

Rosemary T-Bone Steaks

Moroccan Hanger Steak & Fried Bell Pepper Rings

10 Herbed Mushroom Hanger Steaks

Thyme Stir-fry

Seafood

Grilled Lobster Tail & Easy Dipping Sauce

Herbed Shrimp in a Honey-Lemon Sauce with Black Rice and Corn

Bacon Wrapped Scallops and Buttery Fettucine

Bacon Wrapped Shrimp on Pineapple Skewers

Tequila-Lime Cod

Appetizer Grilled Oysters

Mussels in a Coconut-Basil Sauce

Banana Leaf Thai Grilled Salmon

Easy Grilled Crab

Basic Grilled Crab

Pork

Easy Pork Loin

Apple Pork Chops

Pork Spareribs with a Homemade BBQ Sauce

Rosemary Chops with Grilled Asparagus and Tomato

Pork Fajitas with Red Pepper and Pineapple Salsa

Speedy Chops

Mozzarella/Provolone-Oregano Pork Chops and Tater Wedges

Pork Chops with Spicy Mirepoix Salsa

Desserts

Grilled Peaches Over Vanilla Ice Cream with Buttery Bourbon Sauce and Vanilla Bean Ice Cream

Banana S’more’s and Then Some

Grilled Pineapple with Whipped Topping in a Minty Chocolate Sauce

Pound Cake with Cherry Compote and Coconut Sorbet

Grilled Doughnut Sandwiches

Gluten Free Fruit Cobbler

Bourbon & Espresso Banana Split in Mocha Sauce

Salted Caramel Shortcake & Kebabs

Naner S’mores

Grill Delight

Berries Over Pound Cake

Author's Afterthoughts

Introduction

Appetite for learning and good food? Impassioned grillers worldwide have benefitted from this book, its teachings, and delicious offerings. Join in the fun and sun, delight in the joy of making great food for your family and friends! With Throw Some Meat on the Grill! : 50 Great  BBQ Recipes + 3 Free Desserts! You’ll be well on your way to being a superstar griller!

TIPS

•       Resist the urge to go fatless! When grilling burgers, always try for 80% fat or above. The fat helps the meat retain moisture and helps with shrinking!

•       A bone helps the meat stay moisturized and adds to the flavor (this includes bone-in pork chops).

Beef Burgers/Chicken Burgers/Pork Burgers

Jalapeno Burger

No jalapenos? Jalapeno powder works the same. Look for in the Mexican or International isle! Makes 4-5 servings

Ingredients:

•       ½ pound ground beef

•       1- 2 cups shredded purple cabbage

•       ¼-1/3 cup matchstick carrots

•       2 tablespoons distilled white vinegar

•       ¼ cup water

•       1/2 tablespoon sugar

•       1 red onion, julienned

•       4-6 sliced jalapenos

•       Brioche buns or ciabatta buns

Instructions:

Combine vinegar, water, sugar and pour over cabbage, carrots, and julienned onions. Toss, cover and sit at room temperature at least 1 hour.

Form beef into 4-inch patties and grill over medium-high flame 6-7 minutes per side.

Transfer to buns and top with onions, cabbage, and jalapenos!

Bacon Kimchi Cheeseburger

Add on some carrots, zucchini noodles (zoodles), or bok choy!! Makes 2 servings.

Ingredients:

•       1/2-pound ground beef

•       ½ Tbsp mayo-ketchup

•       8 onion rings

•       8 bell pepper rings

•       8 slices of bacon

•       4-8 slices of Swiss or Monterey Jack cheese

•       1/3 cup chopped & drained kimchi

•       2 tablespoon sweet BBQ sauce

•       2 toasted hamburger buns

Instructions:

Grill the bacon over moderate heat, 3-5 minutes per side, then drain on paper towels.

Form beef into 1-inch-thick burgers and grill over medium-high flame 5-7 minute per side.

Top with cheese and let melt during last minute.

Toasted buns on top grate over indirect heat 3-5 minutes or until golden brown and toasty; then, spread with sauce.

Top burgers with kimchi, bacon, onions, bell pepper rings, close and serve.

Grilled Wasabi Chicken Burgers

A hot number for your taste buds to feast on! Makes 4 servings.

Ingredients:

•       4 boneless, skinless chicken breasts

•       8 slices of bacon

•       1 tablespoon mayonnaise

•       1 teaspoon wasabi

•       1 tablespoon sweet onion barbecue sauce

•       1 tablespoon butter, divided

•       4 buns

Instructions:

Grill the bacon over moderate heat, 3-5 minutes per side, then drain on paper towels.

Bring chicken to room temp and season with salt and pepper.

Grill over medium-high heat 4-5 minutes per side.

Mix mayo, wasabi, & BBQ sauce and spread on during last minute of cooking.

As chicken is cooling, spread butter on buns and toast over indirect heat.

Burgers with a Feta & Tarragon-Russian Dressing

Add ½ tsp Greek seasoning in the dressing! Makes 4 servings.

Ingredients:

•       1/4-pound ground beef chuck

•       1/4-pound ground beef sirloin

•       1/2 cup bacon bits

•       1/2 teaspoon salt

•       ½ teaspoon pepper

•       1/3 cup feta cheese, crumbled

•       1/3 cup mayonnaise

•       1/4 cup ketchup

•       1/4 tablespoon Worcestershire sauce

•       1 tablespoon minced onion

•       1/2 tablespoon chopped parsley

•       ½ tablespoon chopped tarragon

•       4 hamburger buns

Instructions:

Mix ground chuck, ground sirloin and bacon bits then form into 1-inch patties.

Sprinkle both sides with salt & pepper and bring to room temperature.

Whisk together mayonnaise, ketchup, Worcestershire sauce, onion, parsley, tarragon. Cover and refrigerate.

Grill over medium-high 4-6 minutes per side. During the last minute of cooking melt cheese.

Toast buns over indirect heat then spread with mayo mix and serve.

10 Jalapeno de Gallo Burger

Try adding diced chili peppers! Makes 4 servings.

Ingredients:

•       1/2-pound ground chuck

•       1 can washed & drained black beans

•       1 tablespoon diced jalapeno

•       1 tablespoon minced or grated onion

•       1 tablespoon diced tomatoes and green chilies

•       ¾ teaspoon lemon peel

•       ½ - 1 teaspoon diced cilantro (optional)

•       4 brioche hamburger buns

Instructions:

Form patties, let them come to room temp.

Meanwhile mix together diced jalapeno, diced onion, diced red pepper, diced tomatoes and green chilies, lemon peel, diced cilantro.

Grill burgers 4 minutes per side, during last minute spoon jalapeno mix on top of burgers then sprinkle with cheese.

Shiso Burger

Shiso, or perilla leaves are members of the mint family! Makes 4 servings.

Ingredients:

•       1/2-pound ground pork or ground chicken

•       2 tablespoons wasabi

•       4 slices of mozzarella cheese

•       4 leaves of purple cabbage

•       4 purple shiso leaves (a.k.a. perilla leaves)

•       1 tomato, sliced

•       2 hamburger buns

Instructions:

Mix together mayonnaise and sesame seeds.

Form 2, 1-inch thick and grill over medium high heat for 4-6 minutes per side. During last minute of cooking top with cheese and melt.

Spread buns with wasabi and top burgers with cabbage, shiso leaves, tomato.

Zucchini Spiral Burger

No chili oil? Use red pepper flakes! Makes 2 servings.

Ingredients:

•       1-pound ground chuck

•       1/5 tsp salt and pepper

•       1 Tbsp sliced scallions

•       1/2 tablespoon minced ginger

•       ½ teaspoon minced garlic

•       1 teaspoon sesame oil

•       ¼ teaspoon chili oil

•       1 cup zucchini noodles

•       4 buns

Instructions:

Sprinkle burgers with salt, pepper and let come to room temp.

Meanwhile, whisk together scallions, minced ginger, minced garlic, sesame oil and chili oil.

Form meat into 1-inch thick patties.

Grill 4-5 minutes per side.

If desired, toast buns.

Pile spirals on burgers and enjoy!

Smoky Sweet Coleslaw Burgers

Try it with broccoli slaw! Makes 4 servings.

Ingredients:

•       1/2-pound ground chuck

•       1 tsp liquid smoke

•       1 tsp beef bouillon paste (such as Better Then Bullion Beef Flavor)

•       ¼ cup red onion

•       1 sliced beefsteak tomato

•       1 cup coleslaw

•       4 hamburger buns

Instructions:

In a bowl combine burger, liquid smoke, paste, then form into 4, 1-inch thick patties.

Grill over medium-high heat 4-6 minutes per side.

Spread coleslaw, onion, tomato on bun top burger with onion, and tomato.

Chipotle Burger

Top with pepper jack or queso Makes 4 servings.

Ingredients:

•       1/2-pound ground chuck

•       Salt and pepper

•       1 teaspoon red wine vinegar

•       1 tablespoon olive oil

•       1 tablespoon chipotle chiles, diced

•       1/2 teaspoon lemon peel

•       1 24 oz. can dice tomatoes

•       1 tablespoon red onion, diced

•       1 tablespoon chopped cilantro

•       1/2 teaspoon minced garlic

Instructions:

Mix together red wine vinegar, oil, diced chipotle peppers, lemon peel, diced tomatoes, onion, cilantro, garlic. Cover and chill.

Form 4, 1-inch thick and grill over medium- high heat 4-5 minutes per side.

Place the burgers on bun, top with salsa and enjoy.

Breakfast Brunch Burger

Great for brunch gatherings! Makes 4 servings.

Ingredients:

•       4 slices of turkey bacon, halved

•       1/2-pound ground pork

•       4 slices of smoked white cheddar cheese

•       4 tablespoon chimichurri sauce

•       8 waffles for buns

Instructions:

Grill pork patties 4-6 minutes per side.

During the last-minute melt cheese on burger.

Transfer to waffle, top with bacon and chimichurri sauce then serve.

Onion & Jalapeno Burger

Also, great as sliders! Makes 2 servings.

Ingredients:

•       1/3-pound ground chuck

•       1/4-pound ground sirloin

•       1/2 packet golden onion seasoning (such as Lipton’s)

•       ½ teaspoon pepper

•       1/3 cup julienned onions

•       2 Tbsp chopped jalapenos

•       Butter, for toasting buns

•       2 hamburger buns

•       Thick steak sauce (examples: Heinz 57 or A1)

Instructions:

Mix together the ground chuck, ground sirloin, onion seasoning, pepper, onions, jalapenos, steal sauce then form into 4, 1-inch thick patties.

Smear butter on bread and toast over indirect heat.

Grill burgers 4-6 minutes per side.

“Smooth Hand” Chicken Burgers

Play with the spice ratios, note the differences, and find your favs! Makes 4 servings.

Ingredients:

•       4 boneless, skinless chicken breasts, halved and pounded to ½ inch

•       1/4 cup coconut flour

•       ½ Tbsp onion powder

•       1/3 Tbsp garlic powder

•       1/4 teaspoon pepper

•       ½ tsp smoked paprika

•       1 teaspoon jalapeno powder

•       1 sliced tomato

•       1-2 cups shredded lettuce

•       hamburger buns

Instructions:

Mix together coconut flour, onion powder, garlic powder, pepper, smoked paprika, jalapeno powder.

Coat both chicken breasts with mixture, shake off excess, and grill 35-55 minutes depending on thickness.

Top with tomato slices and lettuce.

The Downhome Chicken Burger

Try it as a turkey burger! Makes 4 servings.

Ingredients:

•       4 boneless, skinless, chicken fillets

•       1/4 cup BBQ sauce

•       1/3 teaspoon red pepper flakes

•       1/2 teaspoon sweet paprika

•       1 ½ teaspoon of garlic powder with parsley

•       1 sliced Roma (plum)tomato

•       1 /4 cup pickled onions julienned

•       4 lettuce leaves

•       4 hamburger buns

Instructions:

Mix together BBQ sauce, red pepper flakes, paprika, garlic powder with parsley.

Form ground chicken into 2 1-inch thick patties and grill 4-5 minutes per side depending on size.

Top with slices of tomato, onions, and lettuce leaves. Smear sauce on buns and enjoy.

Mushroom & Thyme Burger

Add in minced or grated onions! Makes 4 servings.

Ingredients:

•       ½-lbs ground pork or chicken

•       ¼ cup diced red onion

•       ¼ cup washed & drained blackbeans

•       2 Tbsp diced mushrooms

•       1/3 tsp jalapeno seasoning

•       ½ tsp garlic powder

•       1 Tbsp thyme

•       4 hamburger buns

Instructions:

Combine protein, onion, blackbeans, mushrooms, jalapeno seasoning, garlic powder, thyme.

Form into 4, 1-inch thick patties.

Grill 4-6 minutes per side.

The “Spur of the Moment” Burger

Use this recipe as a template for great burgers using pantry staples! Makes 4 servings

Ingredients:

•       ½-lbs ground chuck, chicken, pork, etc.

•       1 Tbsp extra virgin olive oil

•       1/3 tsp red wine vinegar

•       1 tsp Italian seasoning

•       ½ tsp minced garlic

•       ¼ onion diced

•       4 hamburger buns

Instructions:

Mix together e.v.o.o, red wine vinegar, Italian seasoning, onion.

Cover and store in refrigerator or cooler.

Take protein and form into 4, 1-inch thick patties and grill 4-6 minutes per side.

Vegetarian Sweet Burger

Add chili powder, cumin, or jalapeno seasoning! Makes 4 servings.

Ingredients:

•       1/2 Tbsp brown sugar

•       ¼ tsp lemon peel

•       1/2 cup mashed sweet potato

•       ½ cup blackbeans mashed

•       4 large lettuce leaves

•       4 thick slices of pineapple

•       4 slices of red or orange bell peppers, sliced

•       4 butter or Hawaiian hamburger buns

Instructions:

Mix together brown sugar, lemon peel, mashed sweet potatoes, blackbeans.

Form into 4 patties 1-inch thick.

Grill 4-5 minutes per side.

Top with lettuce, pineapple, onion and serve.

Steaks

Time spent over flame is equal to thickness not cut.

Cilantro & Basil Chimichurri

Try adding in diced habanero or jalapeno peppers! Makes 4 servings.

Ingredients:

•       4 skirt steaks

•       ¼ cup basil

•       1/2 tablespoon cilantro

•       1 teaspoon shallot, minced

•       1 teaspoon garlic, minced

•       1/ cup red bell pepper, diced

•       1/3 tablespoon lemon juice

•       ¼ cup olive oil

Instructions:

Place in food processor cilantro, basil, cilantro, shallot, garlic, bell pepper, lemon juice, olive oil.

Pulse in 3-5 second burst 4-5 times.

Pour into marinade dish and marinade steak 2-4 hours in the refrigerator.

Remove steaks, let excess marinade drip off.

Grill steaks 1-2 minutes per side over medium high flame

Sriracha Steak

Throw some tortillas on the grill and have a fiesta! Makes 2 servings

Ingredients:

•       2 flank steaks

•       1 tablespoon sriracha

•       1/2 teaspoon rice vinegar

•       1/3 cup unsalted chicken broth

•       2 scallions, chopped

•       ½ red bell pepper sliced

Instructions:

In plastic bag mix together steak, siracha, rice vinegar, unsalted chicken broth, scallions, onion, red bell pepper.

Marinate in refrigerator 3-5 hours.

Grill 1-2 minutes per side over medium high heat.

Honey Sesame Steak

Great for stir-fry! Makes 2 steaks

Ingredients:

•       2 flank steaks

•       ¼ cup + 2 Tbsp extra virgin olive oil

•       ¼ Tbsp rice vinegar

•       ½ tsp sesame oil

•       1 Tbsp honey

•       1/3 chopped onion

•       ½ tsp minced garlic

•       ¼ cup chopped red bell pepper or red pepper flakes

•       1 diced green chili (optional)

•       1/2 tablespoons chopped parsley

•       ¼ tsp lemon peel or citrus peel

Instructions:

Whisk together e.v.o.o., rice vinegar, sesame oil, honey, onions, garlic, green chili, peppers/flakes, parsley, lemon peel.

Place steak in marinade, cover, and refrigerate 4 hours to overnight.

Remove and let excess drip off.

Grill 1-2 minutes per side over medium high flame.

Herbed Stripped Steak

Fresh herbs make all the difference! Makes 2 servings.

Ingredients:

•       2 Strip Steaks

•       ¾ teaspoon rice vinegar

•       ½ cup unsalted chicken broth

•       2 scallions, chopped

•       2-3 drops chili oil or 1/3 tsp red pepper flakes

•       1-2 diced jalapenos or habaneros

•       ½ tablespoon diced parsley

•       1/3 tablespoon thyme, diced

•       ¼ tablespoon diced rosemary

Instructions:

In marinade dish combine rice vinegar, chicken broth, scallions, chili oil, jalapenos or habaneros, parsley, thyme, rosemary.

Marinate 2-4 hours.

Remove steaks and let excess drop off.

Grill 1-2 minutes per side over med,-high flame.

Citrus-Thyme Strip Steak

Slice and serve on a bed of rice! Makes 2 servings

Ingredients:

•       2 Strip Steaks

•       ½ cup orange juice

•       1 tablespoon dry white wine

•       1/4 teaspoon pepper

•       1/3 tablespoon thyme

•       ½ teaspoon garlic, minced

•       1 teaspoon onion minced

Instructions:

In marinade dish combine steaks, e.v.o.o, white wine vinegar, orange peel, thyme, onion, garlic.

Marinate 3-4 hours.

Grill steaks 2-3 minutes per side.

Greek Strip Steak

Note the subtle difference between vinegars; Makes 2 servings.

Ingredients:

•       2 Strip Steaks

•       1/3 cup extra virgin olive oil

•       1 teaspoon red wine vinegar

•       1/4 teaspoon lemon peel

•       1 tablespoon Greek seasoning

•       ½ teaspoon garlic, minced

•       1 teaspoon onion minced

•       ½ teaspoon pepper

•       ¼ cup chopped parsley

•       2 Tbsp chopped Italian oregano

Instructions:

In a plastic bag combine steaks, e.v.o.o, red wine vinegar, lemon peel, Greek seasoning, onion, garlic, pepper, parsley, Italian oregano.

Marinate 4 hours to overnight.

Grill steaks 1-2 minutes per side.

Rosemary T-Bone Steaks

Add soy sauce to the sesame oil! Makes 2 servings.

Ingredients:

•       2 T-Bone steaks

•       1 tablespoon brown sugar

•       1/2 teaspoon orange peel

•       1/3 teaspoon garlic powder

•       1/4 teaspoon onion powder

•       ½ teaspoon paprika

•       ½ teaspoon pepper

•       ½ tablespoon rosemary, diced

Instructions:

In a marinade dish combine steaks, e.v.o.o, white wine vinegar, orange peel, Greek seasoning, onion, garlic, ginger, pepper.

Marinate 4 hours.

Remove steaks and let excess drain off.

Grill steaks 4-5 minutes per side over medium high flame.

Moroccan Hanger Steak & Fried Bell Pepper Rings

Onion rings work too! Makes 2 servings.

Ingredients:

•       2 hanger steaks

•       1 tablespoons harissa

•       1/2 teaspoon chili powder

•       1/4 teaspoon cumin

•       1 teaspoon parsley, diced

•       ½ teaspoon oregano

•       ½ teaspoon thyme

•       1/3 cup unsalted chicken broth

•       1 red bell pepper, sliced into rings

•       1 cup water

•       1 cup all-purpose flour

•       Vegetable oil for frying

Instructions:

In a plastic bag combine steaks, harissa, chili powder, cumin, diced parsley, diced oregano, diced thyme.

Dip slices into water, shake off excess, dip into a.p flour then fry 2-3 minutes per side or until golden brown.

Grill steaks 2-4 minutes per side.

10 Herbed Mushroom Hanger Steaks

Use the marinade to pour over the grilled steak! Makes 2 servings.

Ingredients:

•       2 hanger steaks

•       1/4 cup Dijon mustard

•       1/4 teaspoon garlic, minced

•       ½ teaspoon brown sugar

•       ¼ cup dry white wine

•       1/2 teaspoon Worcestershire sauce

•       1 teaspoon black pepper

•       Torn parsley for topping

Instructions:

Whisk together Dijon mustard, brown sugar, minced garlic, dry white wine, Worcestershire sauce, pepper.

In a marinade dish or plastic bag, pour slurry over steak.

Marinate 4 to 6 hours.

Grill 1-2 minutes per side.

Thyme Stir-fry

Try different herbs! Makes 2-3 servings.

Ingredients:

•       1 cup Sirloin steak stir-fry strips

•       1/3 tsp salt

•       ½ tsp pepper

•       1/2 cup beef broth or stock (vegetarian broth/stock works too)

•       1/4 tsp rice vinegar

•       1/3 tsp sesame oil

•       1/2 tablespoon brown sugar

•       ¼ teaspoon lime zest

•       1/2 onion, chopped

•       1/3 red bell pepper, chopped

•       1 cup water or 2 % milk

•       1 packet mashed potato flakes (we used Buttery Idahoan)

•       ¼ Tbsp diced thyme

Instructions:

Mix together water, vinegar, lime zest & brown sugar until sugar completely dissolves.

Pour over prepared onions and bell peppers.

Cover and chill 1 hour.

Set out steaks, sprinkle with salt and pepper, bring to room temp then grill 5-7 minutes per side.

Cut steak against the grain in 1-inch thick pieces.

Seafood

TIPS

1. Grill fish with the skin on; it keeps in moisture and structure.

2. A fish-flipping spatula makes flipping easier and is recommended if you plan on grilling it a lot.

3. Grilling time is roughly 9-10 minutes per inch of thickness.

4. Always clean and oil grate.

5. Preheat grill 15-20 minutes.

6. Oil skin.

7. Getting a good caramelization on the skin helps keep it from drying out.

8. Do not fear the black & brown! In moderation! Caramelization and/or char imparts flavor and makes the meal unique!

Grilled Lobster Tail & Easy Dipping Sauce

Makes a great sandwich! Makes 2 servings.

Ingredients:

•       2 lobster

•       Olive oil spray

•       2 Tbsp butter, divided

•       1 tablespoon scallion, diced

•       ¾ cup mayonnaise (such as Duke’s)

•       1 teaspoon lemon peel

•       ¼ tsp pepper

Instructions:

Spray grate and lobster.

Grill 5 minutes per side letting butter melt over lobster during last minute of cooking.

Mix mayonnaise, scallions, lemon peel, pepper. Spoon into lettuce leaves and serve.

Herbed Shrimp in a Honey-Lemon Sauce with Black Rice and Corn

Great for shrimp tortillas! Makes 2 servings.

Ingredients:

•       ½-pound shrimp

•       1/4 cup melted butter

•       1 tablespoon organic honey

•       1 teaspoon lemon juice

•       1 shallot, thinly sliced

•       1 teaspoon garlic, minced

•       ½ teaspoon lemon peel

•       1 tablespoon fresh herbs, diced

•       Water

•       1 package black rice

•       4 small ears of corn

•       Soften butter

•       Powdered turmeric

Instructions:

In a plastic bag combine shrimps, melted butter, organic honey, lemon juice, shallot, garlic, lemon peel, fresh herbs. Marinate 1 hour.

Meanwhile, spread soften butter and turmeric on ears of corn.

In a wok grill shrimp 5-7 minutes spraying occasionally with lemon juice.

Bacon Wrapped Scallops and Buttery Fettucine

Also, great with ramen or soba noodles! Makes 2 servings.

Ingredients:

•       12 bay scallops

•       ¼ cup extra virgin olive oil

•       ½ teaspoon chicken granules

•       ½ teaspoon lemon of orange peel

•       ½ teaspoon garlic, minced

•       Olive oil to wipe down wok

•       1/3 teaspoon pepper

•       12 pieces bacon

•       Honey for drizzling

•       1 tablespoon of butter

•       2-4 oz. fettucine or linguine

•       Water

•       Chopped parsley, basil, or cilantro (optional)

Instructions:

In plastic bag mix together bay scallops, e.v.o.o, chicken granules, lemon or orange peel, minced garlic. Marinate 30 minutes

Bring pot of water to boil and put in fettucine. Let boil 8 minutes for al dente.

Meanwhile, wipe down wok with olive oil and using slotted spoon transfer in scallops. Sprinkle with pepper and grill over medium-high flame 4-6 minutes.

While scallops are cooking grill turkey bacon on top level 45 seconds to 1 minute per side.

When cool to touch wrap scallops with bacon and push toothpick thru.

Place six on each plate and drizzle with honey.

With slotted spoon divide fettucine between both plates and top with ½ tablespoon butter.

If desired top with fresh herbs.

Bacon Wrapped Shrimp on Pineapple Skewers

Great with a zoodle salad! Makes 4 skewers.

Ingredients:

•       4 medium sized skewers soaked in water

•       16 shrimp wrapped in bacon

•       16 chunks of pineapple

•       16 chunks of red bell pepper

•       Honey for drizzling

•       Soy sauce for drizzling

•       Torn fresh herbs (optional)

Instructions:

Soak skewers in water 30 minutes.

To maintain cooking time, try to keep ingredients around the same size.

Place one shrimp, one pineapple, and one chunk of red pepper and repeat pattern. Do this on all skewers.

Grill 2-4 minutes over medium-high heat.

Drizzle honey and soy sauce over skewers.

Tequila-Lime Cod

To add coconut and paprika, add them to breadcrumbs! Makes 2 fillets, approx. 15-20 sticks.

Ingredients:

•       2 filets cod cut into fish sticks

•       1 tablespoon olive oil

•       1/4 cup tequila

•       1 tablespoon lime juice

•       2 scallions, chopped

•       1 teaspoon garlic powder with parsley

•       1/2 teaspoon cumin

•       ½ cup breadcrumbs

Instructions:

In bag mix together filets, olive oil, tequila, lime juice, scallions, garlic powder with parsley, cumin.

Marinade in refrigerator 10-15 minutes.

Remove, let excess drip off.

Dip in breadcrumbs.

Grill filets 1-3 minutes per side, depending on thickness.

Appetizer Grilled Oysters

Always use the freshest seafood. Makes 24 oysters.

Ingredients:

•       24 oysters

•       salt and pepper to taste

•       1 stick melted butter

•       Large spray bottle

•       1/4 cup lemon juice

•       ½ teaspoon pepper

•       2 tablespoons water mixed together in spray bottle

Instructions:

Lay sheet of aluminum foil on grate.

Spread out oysters.

Grill about 5-6 minutes or until they open.

In spray bottle mix together lemon juice, pepper, and water. Spray open oysters.

Serve with melted butter.

Mussels in a Coconut-Basil Sauce

For extra taste throw in some calamari! Makes 2 servings.

Ingredients:

•       ½ pounds mussels

•       1 teaspoon ginger, grated

•       1/2 tablespoon shallots, minced

•       1/3 tablespoon garlic, minced

•       ½ teaspoon chili oil OR red pepper flakes

•       1/3 cup dry white wine

•       For the Coconut-Basil Sauce

•       ¾ + 1 tablespoon coconut milk

•       1/2 tsp. toasted coriander seeds

•       1 tablespoon fish or oyster sauce

•       1 tablespoon lime zest

•       ½ tablespoon soy sauce

Instructions:

Blend together coconut milk, toasted coriander seeds, fish or oyster sauce, lime zest and soy sauce. Taste test and if too salty add more zest or vice versa if not salty enough.

In large skillet stir fry ginger, shallots, garlic and chili oil or flakes. Add in wine and mussels and grill 3-4 minutes over medium-high heat.

Banana Leaf Thai Grilled Salmon

Foil works in leu of banana leaves. Makes 2 servings.

Ingredients:

•       2 filets salmon (however, recipe will work with any type of fish red or white)

•       1 shallot, minced

•       1 teaspoon garlic, minced

•       ½ tablespoon ginger, minced

•       1/2 tablespoon coriander

•       1 teaspoon parsley, diced

•       2 tablespoons fish sauce

•       2 cups coconut milk

•       1 teaspoon lime zest

•       1 cup julienned red bell pepper

•       2/3 teaspoons paprika

•       1 package banana leaves

Instructions:

Marinate fish in minced shallot, minced garlic, minced ginger, coriander, diced parsley, fish sauce, coconut milk, lime zest, julienned peppers, paprika for 30-40 minutes.

Wrap salmon in banana leaves and grill 4-6 minutes.

Serve with a heaping helping of coconut rice.

Easy Grilled Crab

Great to use in salads or lettuce rolls! Makes 2 servings.

Ingredients:

•       4 crabs

•       ½ cup extra virgin olive oil

•       2 tablespoons soften, butter

•       2/3 teaspoon garlic, minced

•       4 scallions, chopped

•       2/3 teaspoon lemon peel

Instructions:

Whisk together e.v.o.o, soften butter, garlic, scallions, lemon peel.

Place crabs on preheated grill, brush with sauce and grill 2 1/2 minutes before turning and cooking 2 more minutes or until shell begins to brown.

Basic Grilled Crab

Substitute red pepper flakes for the jalapeno seasoning. Makes 2 servings.

Ingredients:

•       2 crabs

•       ½ tablespoon white wine vinegar

•       1 1/2 tablespoons sugar

•       ¼ cup extra virgin olive oil

•       1 teaspoon ginger, minced

•       1/2 teaspoon jalapeño seasoning

Instructions:

Mix together vinegar, sugar, e.v.o.o, ginger, jalapeno seasoning then set aside

In large pot over medium-high flame boil crabs 5-7 minutes. Pat dry.

Place on grill, brush with olive oil mix and let cook 5 minutes; flip, baste, continue cooking for 5 minutes.

Pork

Easy Pork Loin

Use flavored wood! Makes 1 3-5-pound loin.

Ingredients:

•       1 3-5-lbs loin

•       3/4 tablespoon brown sugar

•       2/3 teaspoon garlic, minced

•       ½ tablespoon onion, minced

•       4-6 whole cloves

•       2 tablespoons thick steak sauce (Heinz 57 sauce)

•       1/3 teaspoon cinnamon

•       1/4 cup honey

•       1 teaspoon Worcestershire

Instructions:

In a bowl combine brown sugar, minced ginger, minced garlic, minced ginger, minced onion, steak sauce, cinnamon, honey, Worcestershire sauce together. Push cloves into tenderloin.

Pour half of marinade in plastic bag with tenderloin and let sit in refrigerator 4 hours to overnight.

Grill over medium-high heat 30-45 minutes.

Brushing occasionally with remaining marinade.

Apple Pork Chops

Try it with apple flavored wood! Makes 2 servings.

Ingredients:

•       2 center cut pork chops

•       ½ tablespoon lemon peel

•       2 sprigs parsley

•       1/3 teaspoon cinnamon

•       1/5 teaspoon nutmeg

•       Apple wood chips

Instructions:

Spread 1-2 cups wood chips on fire (or as directed on package).

In plastic bag combine pork chops, lemon peel, parsley, cinnamon, nutmeg and marinate over night.

Remove, pat dry, grill over medium-high heat 5-9 minutes per side until reaching 145 degrees F.

Pork Spareribs with a Homemade BBQ Sauce

For a salty sauce use low sodium soy sauce! Makes 1-2 slabs.

Ingredients:

•       1-2 slabs of pork ribs

•       1-1/3 cups ketchup

•       1/3 cup brown sugar

•       1/2 cup distilled white vinegar

•       1/4 cup honey

•       1 tablespoon Worcestershire sauce

•       1/2 teaspoon ginger

•       1/2 teaspoon sea salt

•       ½ tablespoon dry mustard

•       1/2 teaspoon garlic powder and parsley

•       1/3 teaspoon white pepper

Instructions:

In a sauce pot over medium heat mix together ketchup, brown sugar, white vinegar, honey, Worcestershire sauce, ginger, salt, mustard, garlic powder and parsley, pepper and stock. Bring to boil, cover, reduce heat and simmer 25-30 minutes stirring occasionally.

Grill ribs over medium heat 60-90 minutes.

Brushing once with sauce after 45 minutes then again 1-2 minutes before being done.

Remove from heat, brush with sauce, let cool 10 minutes before cutting.

Rosemary Chops with Grilled Asparagus and Tomato

Try them with Italian oregano or lemon thyme. Makes 4 servings.

Ingredients:

•       4 center cut pork chops

•       ¼ cup olive oil

•       1/2 tablespoons lemon juice

•       1/2 tablespoon Worcestershire sauce

•       1/4 tablespoon spicy mustard

•       1/3 tablespoon oregano

•       1 teaspoon onion powder

•       2/3 teaspoon garlic powder

•       1/3 teaspoon pepper

•       1/2 tablespoon diced rosemary for topping

•       6-8 asparagus spears

•       1-2 tomatoes, quartered

•       Extra virgin olive oil

Instructions:

In plastic bag combine chops, olive oil, lemon juice, Worcestershire sauce, spicy mustard, oregano, onion, garlic powder, pepper, and marinade in refrigerator overnight.

Remove, pat dry, bring to room temperature.

Grill over medium-high 5-8 minutes per side depending on thickness.

Transfer chops to plate and sprinkle with rosemary.

Layout sheet of foil.

Place quartered tomatoes down and drizzle with e.v.o.o.

Lay asparagus spears on grill and drizzle with oil.

Cook 4-5 minutes over medium-high heat.

Pork Fajitas with Red Pepper and Pineapple Salsa

Great meat for soups, stews, sandwich’s, and stir-fries! Makes 6 fajitas.

Ingredients:

•       1 3-pound pork tenderloin

•       1 tablespoon onion, minced

•       2/3 tablespoon lime juice

•       ½ teaspoon garlic, minced

•       1 red pepper, diced

•       1 jalapeno, diced

•       ½ cup crushed pineapple

•       1/3 cup washed black beans

•       2 tablespoons olive oil

•       1 tablespoon brown sugar

•       1/3 tablespoon Caribbean jerk seasoning

•       6 corn or flour 8-inch fajita shells

Instructions:

Whisk together onion, lime juice, minced garlic, brown sugar, Caribbean jerk seasoning.

Submerge tenderloin in marinade.

Cover and place in refrigerator 4 hours to overnight.

Cook pork 15-20 minutes, remove, and let cool.

Meanwhile combine red pepper, jalapeno, crushed pineapple, olive oil, and black beans.

Warm tortillas 30 seconds – 1 minute per side.

Fill warm tortillas with pork and top with salsa, enjoy!

Speedy Chops

Makes great leftovers! Makes 4 chops.

Ingredients:

•       4 pork chops

•       ½ tsp pepper

•       1/2 teaspoon garlic powder

•       2 teaspoons sweet ginger

•       3/4 teaspoon smoked paprika

Instructions:

Mix together pepper, garlic powder, sweet ginger, smoked paprika.

Sprinkle on chops.

Grill over medium-high heat 10-12 minutes or until 145-150 degrees.

Mozzarella/Provolone-Oregano Pork Chops and Tater Wedges

For softer wedges boil the potatoes for 5 minutes first. Makes 4 servings.

Ingredients:

•       4 center cut pork chops

•       ¾ cup olive oil

•       2/3 teaspoon red wine vinegar

•       2/3 tablespoon Italian oregano, diced

•       4 balls of mozzarella cheese OR provolone cheese

•       1-2 large sweet potatoes

•       Extra virgin olive oil

•       Sweet paprika

•       ½ teaspoon cumin

•       ½ teaspoon chili powder

•       1 teaspoon dried rosemary

Instructions:

Wash and cut sweet potato into wedges.

Mix together sweet paprika, cumin, chili powder, dried rosemary.

Sprinkle over sweet potato wedges.

For vinaigrette, whisk together olive oil, red wine vinegar, Italian oregano. Cover and chill.

Over medium-high flame cook porkchops 5 minutes on one side. Flip, cook 5 minutes.

During last minute top each with cheese, let melt.

Lay sheet of aluminum foil on grate.

Lay wedges out and drizzle with olive oil.

Cook wedges 5-7 minutes, flip, repeat.

Transfer chops to plates, divide fries amongst them, top chops with vinaigrette.

Pork Chops with Spicy Mirepoix Salsa

For extra flavor try adding some Mexican spices! Makes 4 servings.

Ingredients:

•       4 center cut pork chops

•       1/3 cup Mirepoix

•       1 avocado, diced

•       1 seedless cucumber, diced

•       1 tablespoon cilantro

•       1 tablespoon honey

•       1/4 teaspoon salt

•       1/4 cup chicken broth

•       1/3 cup water

•       2/3 teaspoon lemon juice

Instructions:

Mix together mirepoix, diced avocado, diced cucumber, diced cilantro, honey, salt, chicken broth, water, lemon juice.

Cover and chill.

Grill pork chops 5-8 minutes per side depending on thickness.

Transfer chops to plates, cover with salsa, and serve!

Desserts

Grilled Peaches Over Vanilla Ice Cream with Buttery Bourbon Sauce and Vanilla Bean Ice Cream

Try pears sometime! Makes 2 servings.

Ingredients:

•       2 peaches, halved

•       Vanilla Bean ice cream

•       Strawberry glaze

•       1 tablespoon bourbon

•       1 teaspoon brown sugar

•       1 tablespoon butter, melted

Instructions:

Mix together bourbon, brown sugar, and butter.

Brush onto each peach half and grill 4-5 minutes over medium-high heat.

Banana S’more’s and Then Some

Try using butter pecan ice cream! Makes 4 servings.

Ingredients:

•       4 bananas, cut down the middle

•       ½ cup semi-sweet chocolate chips

•       ½ cup mini marshmallows

•       1 cup worth crumbled cinnamon graham crackers

•       Neapolitan ice cream

•       8 maraschino cherries

•       4 8x8 sheets of aluminum foil

Instructions:

Place each banana in a sheet of foil, fill slit with semi-sweet chocolate chips, mini marshmallows, graham crackers. Wrap in foil.

Grill 10-12 minutes over medium-high flame.

Open and top with a heaping spoonful of ice cream and top with cherries.

Grilled Pineapple with Whipped Topping in a Minty Chocolate Sauce

Exchange the whipped topping for vanilla or coconut ice cream! Makes 4 servings

Ingredients:

•       4 thick pineapple, slices

•       2/3 teaspoon lemon juice

•       2 teaspoons honey

•       ½ teaspoon brown sugar

•       4 cups whipped topping

•       1 cup semi-sweet mini chocolate chips

•       4 Marsicano cherries

Instructions:

Mix lemon juice, honey, brown sugar together until brown sugar dissolves.

Brush on pineapple slices and grill 3-9 minutes. Set aside.

Melt mini chocolate chips and peanut butter.

Place a slice of pineapple on each plate, cover with whipped topping, syrup, and cherries.

Pound Cake with Cherry Compote and Coconut Sorbet

Great with angel food cake too! Makes 4 servings.

Ingredients:

•       1-pound cake, thawed

•       2 tablespoons melted butter

•       4 cups red sweet cherries, stems and pits removed

•       2 heaping tablespoons sugar

•       ¼ cup water

•       2 teaspoons corn starch

•       1 tablespoon + 1 teaspoon lemon juice

•       4 scoops coconut sorbet

•       1/3 cup mint leaves, chopped

Instructions:

Slice cake into ½ inch thick pieces and spread with melted butter.

Mix together water and cornstarch until cornstarch is fully dissolved.

In a pot over medium-high heat cook cherries, cornstarch & water mixture, and sugar, 9-10 minutes.

Stir in lemon juice and cook 2 more minutes.

Over indirect heat warm bread 1-2 minutes.

On each plate place a slice of bread, top with cherry compote and a side of sorbet!

Grilled Doughnut Sandwiches

Leave out the doughnuts and make a delicious gluten free dessert! Makes 2 servings.

Ingredients:

•       4 glazed doughnuts, halved

•       3 tablespoons butter, melted

•       1 Tbsp brown sugar

•       4 large scoops of vanilla ice cream (any brand as long as it has those ingredients)

•       Fresh strawberries or raspberries

•       1/2 cup semi-sweet chocolate chips

•       1 teaspoon coconut flavored extract

Instructions:

Mix butter and brown sugar until sugar dissolves.

With a pastry brush, brush on cut side of doughnut.

Place sliced doughnuts cut side down and grill 1 minute over medium heat 1 minute. Flip and cook for 1 minute being watchful of the sugary glaze.

Caramelization is sought, but they burn quickly so watch out!

Set aside to cool.

Place slices of doughnut on each plate, top with ice cream, pour over syrup, top with mini chocolate chips

Gluten Free Fruit Cobbler

Why should gluten issues deprive you of dessert? Makes 2 servings.

Ingredients:

•       1 cup all-purpose gluten free flour

•       2 tablespoons sugar

•       1 teaspoons baking powder

•       ½ cup coconut milk

•       2 tablespoons butter, melted

•       2 peaches, sliced

•       1/3 cup mixed berries

•       1/3 cup pitted cherries

Instructions:

Mix together a.p g.f. flour, sugar, baking powder, milk.

In separate bowl combine sliced peaches, berries, cherries.

In skillet melt butter, then add in fruit mix and spoon flour mixture on top.

Grill 20-30 minutes over medium-high heat or 375 degrees.

Bourbon & Espresso Banana Split in Mocha Sauce

An easy version of bananas foster! Makes 4 servings.

Ingredients:

•       4 bananas, sliced

•       4 tablespoons brown sugar

•       1 ½ tablespoon cinnamon

•       1/2 teaspoon anise seeds

•       1/3 cup + 1 tablespoon bourbon

•       1 cup sugar

•       2 tablespoons instant espresso powder

•       3/4 cup heavy cream

•       1 cup semisweet chocolate, chopped

•       3 pints coffee ice cream

•       Walnuts (optional)

•       Marsicano cherries (optional)

Instructions:

Whisk together brown sugar, cinnamon, anise seeds, bourbon, sugar.

Pour mixture into a skillet warmed over medium flame.

Cook, stirring frequently, 25-30 minutes.

Remove from heat and let cool.

Melt together espresso power, heavy cream, chocolate chips stirring constantly.

Divide sliced bananas between four plates and top with mocha sauce.

Salted Caramel Shortcake & Kebabs

Top with mint! Makes 4 servings.

Ingredients:

•       2 cups beheaded strawberries

•       2 cups thick chunks pineapple

•       1-pound cake

•       Whipped topping

•       Salted caramel syrup

Instructions:

Try to keep fruit the same size for even cooking.

Soak skewers in cold water 30 minutes before grilling.

Thread strawberries and pineapples onto skewers.

Grill 3-4 minutes over medium-high flame.

Serve over cake and top with syrup.

Naner S’mores

Tasty finger food! Makes 4 servings.

Ingredients:

•       4 aluminum foil cups

•       1 pie crust

•       1 cup graham cracker crumbs

•       1 diced banana

•       1 cup chocolate chips

•       ½ cup mini marshmallows

Instructions:

Cut pie crust into four squares and put 1 in each foil cup.

Fill each with diced banana, graham cracker crumbs, chocolate chips, mini marshmallows

Grill two minutes, flip cook two minutes.

Grill Delight

Always a big hit at family gatherings! Makes 2 servings.

Ingredients:

•       2 glazed doughnuts, coarsely chopped

•       1 pear

•       1/2 teaspoon sugar

•       1 teaspoon cinnamon

•       ½ teaspoon brown sugar

•       2 tablespoons butter, softened and divided

•       2 9x9 sections of aluminum foil

•       Vanilla ice cream

•       Salted caramel syrup

Instructions:

Mix together sugar, cinnamon, and brown sugar until sugar is dissolved.

Form foil sections into a bowl.

Cut doughnuts into ½-inch pieces.

Slice or chop pears.

Fill foil pockets with doughnuts, diced pears, sugar/cinnamon mixture, and butter.

Grill 8-11 minutes.

Remove from heat, open, top with ice cream and syrup.

Berries Over Pound Cake

Serve with coconut ice cream! Makes 2 servings.

Ingredients:

•       1-pound cake

•       ½ cup sliced strawberries

•       1/3 cup blueberries

•       1 teaspoon finely grated lemon zest

•       3/4 tablespoon lemon juice

•       1 tablespoon sugar

•       1 teaspoon cornstarch

•       2 tablespoons butter, softened

•       2 9x9 section aluminum foil

•       Creme fraîche or mascarpone

•       Mint leaves

•       Strawberry glaze

Instructions:

In a bowl combine strawberries, blueberries, lemon zest, lemon juice, sugar, cornstarch.

Make bowl shapes out of foil, fill each with 1 tablespoon of butter fill with fruit.

Seal packet and grill 8-10 minutes over medium-high heat.

Place slices of pound cake on lightly greased grill and cook 1 minute.

Remove, open, top with crème fraiche or mascarpone, mint, strawberry glaze and enjoy!

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book!

I know you could have picked from many other books, but you chose this one. So, a big thanks for reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people.

Thanks!

Julia Chiles

Table of Contents

Introduction

Beef Burgers/Chicken Burgers/Pork Burgers

Jalapeno Burger

Bacon Kimchi Cheeseburger

Grilled Wasabi Chicken Burgers

Burgers with a Feta & Tarragon-Russian Dressing

10 Jalapeno de Gallo Burger

Shiso Burger

Zucchini Spiral Burger

Smoky Sweet Coleslaw Burgers

Chipotle Burger

Breakfast Brunch Burger

Onion & Jalapeno Burger

“Smooth Hand” Chicken Burgers

The Downhome Chicken Burger

Mushroom & Thyme Burger

The “Spur of the Moment” Burger

Vegetarian Sweet Burger

Steaks

Cilantro & Basil Chimichurri

Sriracha Steak

Honey Sesame Steak

Herbed Stripped Steak

Citrus-Thyme Strip Steak

Greek Strip Steak

Rosemary T-Bone Steaks

Moroccan Hanger Steak & Fried Bell Pepper Rings

10 Herbed Mushroom Hanger Steaks

Thyme Stir-fry

Seafood

Grilled Lobster Tail & Easy Dipping Sauce

Herbed Shrimp in a Honey-Lemon Sauce with Black Rice and Corn

Bacon Wrapped Scallops and Buttery Fettucine

Bacon Wrapped Shrimp on Pineapple Skewers

Tequila-Lime Cod

Appetizer Grilled Oysters

Mussels in a Coconut-Basil Sauce

Banana Leaf Thai Grilled Salmon

Easy Grilled Crab

Basic Grilled Crab

Pork

Easy Pork Loin

Apple Pork Chops

Pork Spareribs with a Homemade BBQ Sauce

Rosemary Chops with Grilled Asparagus and Tomato

Pork Fajitas with Red Pepper and Pineapple Salsa

Speedy Chops

Mozzarella/Provolone-Oregano Pork Chops and Tater Wedges

Pork Chops with Spicy Mirepoix Salsa

Desserts

Grilled Peaches Over Vanilla Ice Cream with Buttery Bourbon Sauce and Vanilla Bean Ice Cream

Banana S’more’s and Then Some

Grilled Pineapple with Whipped Topping in a Minty Chocolate Sauce

Pound Cake with Cherry Compote and Coconut Sorbet

Grilled Doughnut Sandwiches

Gluten Free Fruit Cobbler

Bourbon & Espresso Banana Split in Mocha Sauce

Salted Caramel Shortcake & Kebabs

Naner S’mores

Grill Delight

Berries Over Pound Cake

Author's Afterthoughts