The Perfect Steak
steak (strip, ribeye, or T-bone)
olive oil for the grill
salt to taste
pepper to taste
butter ½ Tbsp per steak
Remove the steaks from your refrigerator 45-60 minutes before grilling to allow them to come to room temperature. Season both sides of the steaks with salt and pepper. Spray or wipe oil onto the grill grates, and cook for 3 to 5 minutes depending on your steak doneness preference. Flip the steak over and grill for an additional 3 to 5 minutes until the steak is cooked to your preference. Remove from the grill, top with butter, and allow to rest a minimum of 5 minutes before cutting or serving.
Teriyaki Chicken
½ cup soy sauce
½ cup water
6 Tbsp sugar
3 Tbsp Worcestershire sauce
1½ Tbsp vinegar
1½ Tbsp vegetable oil
1 tsp onion powder
1 tsp garlic powder
4 boneless, skinless chicken breasts
Whisk together soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onion powder, and garlic powder. Pour over the chicken and refrigerate for at least 2 hours, up to overnight. Remove the chicken from the marinade. Grill for 12 to 15 minutes until juices run clear and chicken is no longer pink.
Delicious Burgers
2 lbs ground beef (80/20 or 85/15)
¼ cup onion, finely diced
2 tsp Worcestershire sauce
1 ½ tsp salt
¼ tsp pepper
Optional, for serving: buns and other toppings
Mix all ingredients, use a fork (or fingers) to gently and evenly distribute the seasonings, and divide the mixture into 6 equal portions. Toss one portion of meat into the shape of a loose ball, and flatten it into a 1-inch patty, pressing a small dimple in the middle. Repeat with remaining beef to shape 5 more patties and refrigerate for at least 1 hour.Oil the cooking grate and cook until burgers are lightly charred on each side, about 3-4 minutes per side. The total cooking time will depend on the thickness of your patties.
BBQ Pork Chops
4 pork chops, bone-in
1 Tbsp vegetable oil
½ cup BBQ sauce
1 tsp salt
1 tsp pepper
¼ tsp garlic powder
Rub the olive oil on both sides of the pork chops and season them with salt and pepper. Place the pork chops directly on the grill and cook for 4-6 minutes. Flip the pork chops and cook for 3-5 more minutes on the opposite side. Then baste both sides with the barbecue sauce. Cook each side for 1 minute to caramelize the barbecue sauce on the pork chops. Transfer to a separate plate and let them rest for 3 minutes before serving.
Shrimp Pineapple Skewers
1 lb shrimp, peeled (can leave tails on if you like)
¼ cup soy sauce
2 Tbsp extra virgin olive oil
3 Tbsp butter, melted and cooled slightly
4 large garlic cloves, peeled and minced
1 Tbsp ginger, peeled and minced
2 Tbsp lemon juice
salt and pepper
1 ½ to 2 cups pineapple chunks
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
In a large bowl or a large ziplock bag, mix the soy sauce, olive oil, butter, garlic, ginger, and lemon juice. Add the shrimp and marinate for at least 5 minutes, and up to 30 minutes. When you are ready to grill, remove the shrimp and season with salt and pepper. Add to skewers alternating between the shrimp, pineapple, and bell peppers. Grill for 2-3 minutes on each side.
Potato Wedges
3 lbs white russet potatoes
3 Tbsp extra virgin olive oil
1 Tbsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
Fresh parsley for garnish – optional
Your favorite dipping sauce – optional
Cut potatoes into wedges and place in a baking dish or large bowl and drizzle with oil. Combine the spices and sprinkle about half over the potatoes. Toss to coat and add more oil and spices. Coat the grates with canola or vegetable oil and place potato wedges directly on the grates. Cook 12-15 minutes, turning every 4-5 minutes, and cook until fork tender. Cooking time will vary depending on the thickness of the potatoes. Serve immediately with parsley and dipping sauce, if desired.
Corn on the Cob
4 ears of corn
3 Tbsp olive oil
butter
Place shucked corn on the grill grates and brush all sides with olive oil. Cook for 8 minutes then turn every 4 minutes. Cook until the corn is evenly charred, about 13 to 15 minutes. Season with salt and pepper to taste and place pats of butter on corn to serve.
Zucchini with Parmesan
1 lb zucchini, cut into ½inch strips
2 Tbsp olive oil
2 Tbsp honey
1 Tbsp balsamic vinegar
½ tsp salt
1 Tbsp Italian seasoning
1 tsp garlic powder
2 tsp fresh Parmesan cheese, grated
2 tsp fresh basil, chopped
Slice the zucchini lengthwise into ½ inch thick strips. Mix oil, honey, balsamic vinegar, Italian seasoning, garlic powder, and salt, and gently toss the zucchini strips in the mixture, coating evenly. Place the zucchini strips on the grill and reserve the balsamic mixture. Grill the zucchini until charred on one side, about 10 minutes. Flip the zucchini and grill the other side for about 3-4 minutes, until the zucchini is cooked but not falling apart. Transfer the zucchini to a platter, drizzle with the remaining balsamic mixture, and sprinkle with Parmesan cheese and fresh basil.
Cinnamon Peaches
4 peaches, ripe but firm
1 Tbsp vegetable oil
1 ½ Tbsp honey
pinch of cinnamon
Cut the peaches in half, remove the pits, and brush each peach half with vegetable oil. Grill the peaches for 3-5 minutes or until dark grill marks form. Rotate the peaches halfway through to get cross-hatched grill marks. Mix the honey and cinnamon and brush over the warm peaches.