• January

    2

    2024
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January Grilling Recipes

Grilled Tuna TacosGrilled Tuna Tacos

Ingredients

  • Tacos
    • 2 lbs. thick tuna steaks
    • Extra virgin olive oil
    • 3 Tbsp Cajun seasoning
    • ½ small green cabbage, thinly shredded (about 2 cups)
    • 12 corn tortillas
  • Cilantro Lime Sauce
    • 1 clove garlic, minced
    • ½ tsp each of salt and freshly ground black pepper
    • 3 Tbsps. chopped fresh cilantro
    • 1 tsp grated fresh ginger
    • 1 cup sour cream
    • 2 Tbsp soy sauce
    • 2 Tbsp lime juice
  • Pico De Gallo
    • 3 luscious, ripe, red tomatoes, finely chopped
    • 2 jalapeno chiles, seeded and finely chopped (for a milder salsa, seed the chiles)
    • ½ small white onion, finely diced
    • 4 red radishes, finely diced (optional)
    • ½ cup finely chopped fresh cilantro
    • ½ cup fresh lime juice, or to taste
    • ½ tsp salt, or to taste

Instructions

  1. Place the tuna on a platter. Brush both sides with olive oil and sprinkle with Cajun seasoning. Marinate in the refrigerator for 30 minutes while you make the sauce and light the grill.
  2. Make the cilantro lime sauce. Place the garlic, salt, and pepper in a mixing bowl and mash to a paste with the back of a spoon. Add the cilantro, ginger, sour cream, and lime juice and stir to mix. Place the sauce in an attractive serving bowl.
  3. Make the Pico de Gallo. Combine the ingredients in a mixing bowl and gently toss to mix. Correct the seasoning, adding lime juice and salt to taste. Place in an attractive serving bowl. Place the cabbage in a serving bowl.
  4. Set up your grill for direct grilling and preheat it to high. Brush and oil the grill grate. Arrange the tuna on the grate and grill until charred on the outside, but still quite rare in the center, 2 minutes per side. Transfer the tuna to a cutting board and thinly slice. Arrange the tortillas on the grate and grill until warm and pliable, 30 to 60 seconds per side.
  5. Thinly slice the tuna steaks.
  6. To serve, place a few slices of tuna on each tortilla. Add a spoonful of cilantro lime sauce and Pico de Gallo. Top with shredded cabbage and fold the tortilla in half. Serve at once.

Recipe adapted from Barbeque Bible


Burnt Oranges with Rosemary
Burnt Oranges Rosemary

Ingredients

  • 4 oranges
  • 2 Tbsp fresh rosemary leaves
  • ½ cup sugar
  • 1 cup plain thick Greek yogurt

Instructions

  1. Cut both ends off the oranges. One at a time, using a sharp paring knife, remove the peel and all the white pith from each orange in strips, working from the top to bottom all the way around the orange. Cut the oranges crosswise in half and place them on a plate cut side up.
  2. Sprinkle the rosemary leaves over the oranges, and push some of the rosemary leaves into them so they adhere. Sprinkle half the sugar on top.
  3. Heat a large cast iron skillet over medium-high heat. Spread the remaining sugar on the cooking surface and when it begins to melt, put the oranges cut side down on the sugar. Do not move them for 3-4 minutes, and adjust the heat so that the cut side burns nicely but does not smell acrid and the oranges are softened.
  4. Transfer “burnt” side up individual plates. Spoon the yogurt next to the oranges. Drizzle the burnt sugar and juices from the pan over the oranges and yogurt, and serve.

Recipe adapted from Barbeque Bible


Grilled Pizza
Grilled Pizza

Yield: 2 Pizzas
Prep Time: 42 Min
Cook Time: 8-10 Min
Total Time: 2 Hrs 3 Min

Ingredients

  • Pizza Dough
    • 2 ½ cups plus 1 Tbsp Pizza Flour
    • 1 scant cup water, lukewarm
    • 1 ½ tsps instant yeast or active dry yeast
    • 1 generous Tbsp olive oil
    • 1 tsp table salt
    • Semolina flour or yellow cornmeal, for dusting
  • Basting Oil (optional)
    • 1/3 cup olive oil
    • 2 cloves garlic, minced

Instructions

  1. To prepare the dough:
    1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl or the bowl of a stand mixer fitted with a flat beater attachment, combine the flour, water, yeast, olive oil, and salt. Mix until a shaggy, sticky dough forms without any dry, floury patches. This should take less than 1 minute. Scrape down the sides to gather the dough into a rough ball. Cover and set aside.
    2. After 30 minutes, use a bowl scraper or your wet hand to grab a section of dough from one side, lift it up, and press it down to the middle to seal. Repeat, turning the bowl 90° between each stretch, until the dough won’t elongate easily, about 8 to 12 times total. This process, which is called a bowl fold, replaces kneading.
    3. Cover the bowl and let the dough rest at room temperature, undisturbed, for at least 30 minutes or for up to 3 hours. This forgiving dough will be fine with more or less time, but a longer rise will make shaping easier.
    4. Turn the dough out onto a lightly floured work surface. Gently deflate it and divide it in half.
    5. Shape each piece of dough into a rough ball by pulling the edges into the center. Turn the dough seam-side down, cover, and let rest for at least 20 minutes and up to 1 hour, until it’s relaxed enough to stretch.
    6. If using a gas grill, preheat to 350°F, then adjust some burners to medium-low and others to medium-high.
  2. To make the basting oil:
    1. In a small bowl, whish together the olive oil and garlic. Set aside.
  3. To stretch the dough:
    1. Dust a pizza peel or thin wooden cutting board with semolina flour or cornmeal. (If you do not have a pizza peel, you can shape and top the dough directly on parchment. You’ll then invert the dough onto the grill and peel back the parchment.) Transfer one ball of dough to the peel and sprinkle the top with flour. Use your fingertips to gently depress the round, stretching and pulling the dough gently into a 10” circle.
  4. To prepare the grill:
    1. Use a grill brush to remove any residue and clean the grates. For extra protection against sticking, use tongs to rub a wadded or folded paper towel coated in cooking oil over the grates.
  5. To grill the pizza:
    1. Lightly brush the shaped dough with the basting oil then transfer to the less-hot section of the grill and back for 4 minutes, or until the bottom crust is golden brown. Keep the grill lid closed while baking, if possible. While the pizza cooks, shape your second round of dough.
    2. Remove the dough from the grill using a peel and gently flip it over, still on the peel, so that the cooked side is facing up. Off the heat, add your toppings>
      1. Scatter on sliced or torn mozzarella, followed by dollops of thick tomato sauce interspersed throughout (avoid covering the cheese). This topping sequence (cheese, then sauce) helps prevent a soggy crust.
    3. Place the pizza back on the grill, still in the less-hot section, and cook with the lid closed for an additional 4 minutes, or until the bottom crust is golden and the cheese is melted. Move your pizza towards the hotter section of the grill, as needed, for crispness and color.
    4. Remove the pizza from the grill and brush the outer crust with basting oil, if desired. Slice and serve while still warm, then repeat the grilling process with your second pizza. (Alternatively, you can keep the first pizza warm on the upper rack of the grill or in a low-temperature oven, then serve both pizzas at once.)

Recipe adapted from King Arthur Baking


Chicken Satay with Peanut Sauce
Chicken Satay

Yield: 6 Servings
Prep Time: 2 Hr 30 Min
Cook Time: 20 Min
Total Time: 2 Hr 50 Min

Ingredients

  • ¼ cup coconut milk
  • 2 tbsp reduced sodium soy sauce
  • 2 ½ tsp yellow curry powder
  • 1 ½ tsp turmeric
  • 3 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 lbs. boneless, skinless chicken thighs, cut into 1 in chunks
  • 1 tbsp canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp creamy peanut butter
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp freshly squeezed lime juice
  • 2 tsp brown sugar
  • 2 tsp chili garlic sauce, or more, to taste
  • 1 tsp freshly grated ginger

Instructions

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whish is 2-3 tbsp of water until desired consistency is reached, set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar, and fish sauce.
  3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. Preheat frill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F, about 12 – 15 minutes.
  7. Serve immediately with peanut sauce.

Recipe adapted from Damn Delicious


Smoked Venison Burger with Beer Cheese
Smoked Venison Burger

Yield: 4 Servings
Prep Time: 30 Min
Cook Time: 1 Hr 30 Min
Total Time: 2 Hr

Ingredients

  • Venison
    • 2 lbs Ground Venison
    • ¼ cup Favorite BBQ Seasoning
    • Canola Oil (as needed)
  • Beer Cheese
    • 1 ½ cups Sharp Cheddar shredded
    • 1 ½ cups Swiss Cheese shredded
    • ¾ cup Whole Milk
    • 2/3 cup Beer
    • ½ cup All Purpose Flour
    • 2.5 tbsp Butter
    • 1 tbsp Dijon Mustard
    • 1 tbsp Worcestershire Sauce
    • 1 tbsp Garlic Powder
    • 1 ½ tsp Cayenne Powder
  • Burger
    • 12 slices Thick Cut Bacon, cut in half
    • 2 medium Jalapenos, sliced
    • ½ cup Mayonnaise
    • ½ cup Crispy Onions
    • Pretzel Buns, toasted
    • Tater Tots, for serving
    • Beer Cheese, for serving

Instructions

  1. Preheat your grill for a two-zone indirect cooking method at medium high heat (about 350F.)
  2. Form your ground venison into 1/3 lb. burger patties making sure to add an indent in the middle preventing the burgers from bubbling. Lather your burger with oil and generously season with your favorite BBQ seasoning. Place the burgers in the fridge for at least 30 minutes to set.
  3. Add a cast iron skillet directly over the high heat from the grill. Cook your bacon in the skillet until nice and crispy, then pull off and let cool. Clean out the skillet and add back to the heat for your beer cheese.
  4. With the skillet back to the grill, keep the temperature around 275F (pull the skillet over to the cooler side to achieve if necessary). Add your butter, flour, garlic powder and cayenne powder to the skillet and melt and mix for 1-2 minutes. Once mixed, slowly add your milk and beer in batches to fully integrate them and let the mixture thicken. Once mixed, add your mustard and Worcestershire sauce then stir. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Once the sauce is done, pull it off and keep warm.
  5. Keeping the temperature at 275F, add your burgers to the indirect side of the grill to smoke for about 10-15 minutes until they are about 145F. Once good, add your burgers over the high heat to cook till they are about 160F+ or for about 1.5 minutes per side. When done, pull off and let rest for 5 minutes.
  6. Start building your burger with mayonnaise on the bottom bun, burger patty, some beer cheese, sliced bacon, more beer cheese, sliced jalapenos, crispy onions, and top bun. Serve with some tater tots and beer cheese on the side. Enjoy!

Recipe adapted from Over the Fire Cooking

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