GRILLED GROUND CHUCK AND ALE
Prep Time: 10 Minutes
Cook Time: 14 to 16 Minutes
Ready in: 24 to 26 Minutes
Makes 6 servings
Ingredients:
2 lbs. ground beef chuck
1 large sweet white onion, about 3" diameter
3 slices stale or oven-dried rye bread
1/3 tsp. crushed caraway seeds
1/3 bottle ale, at room temperature
1 tsp. salt
1/2 tsp. freshly ground pepper
white of one fresh egg
Directions:
1. Loosen the meat by
spreading it on a mixing-board. Peel and scrape the onion. Trim
the crusts from the bread and combine it in a bowl with the onion
pulp, caraway seeds, ale, salt, pepper and the meat. Work the
mixture with your fingertips until the meat has assimilated the
seasoning, bread-pulp and liquid.
2. Form the meat mixture into
patties.
3. Beat the egg white lightly
and brush on the patties.
4. Preheat grill to moderate
heat.
5. Cook the patties on the uncovered
grill over moderate heat for 14-16 minutes or until centers are
no longer pink, and internal temperature reaches 160°F, turning
the patties only once.
6. Serve with crispy-toasted
rye bread and ale.
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GRILLED CHICKEN REUBEN SANDWICH
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready in: 20 Minutes
Makes 4 servings
Ingredients:
1 pound chicken cutlets
8 slices rye bread
deli style mustard
4 tomato slices
4 slices Swiss cheese
1 package sauerkraut
Directions:
1. Preheat grill to medium
heat.
2. Cook Sauerkraut according
to package. Set aside.
3. Grill chicken cutlet, turning
occasionally, 8 minutes or until cooked through. Set aside.
4. Grill rye bread until toasted.
Set aside.
5. When chicken cutlets and toasted
rye bread are done, place a piece of aluminum foil on grill.
6. Spread mustard on rye bread
and place 4 slices on the foil.
7. Top each with chicken, a tomato
slice and Swiss cheese slice.
8. Grill until cheese is melted.
9. To serve, top each sandwiches
with sauerkraut and a remaining slice of toasted rye bread.
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GRILLED HONEY-GLAZED CLUB SIRLOIN STEAK
Prep Time: 10 Minutes
Cook Time: 14 Minutes
Ready In: 24 Minutes
Makes 4 servings
Ingredients:
4 Club Sirloin steaks,
cut 1-inch thick
1 tsp. salt
1/2 tsp. cracked pepper
1/2 cup pure honey
3 tbsp. coarse-grain Dijon mustard
2 tsp. cider vinegar
1/4 tsp. pepper
Directions:
1. Pre-heat grill to
medium heat.
2. In a glass mixing bowl, combine
and stir in the honey, mustard, vinegar and pepper. Set aside.
3. Mix salt and cracked pepper
and press into both sides of Club Sirloin steaks.
4. Place Club Sirloin steaks
on grid over heat. Cook covered 5-7 minutes per side.
NOTE: It's best to turn steaks
with tongs to retain juiciness. During last 5 minutes of grilling,
brush glaze over top and sides of Club Sirloin steaks. Remove
Club Sirloin steaks when an internal temperature has reached
140ºF for medium-rare or 145ºF for medium doneness.
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GRILLED EL GRANDE PORK TENDERLOIN
Prep Time: 5 Minutes
Cook Time: 15 to 20 Minutes
Ready In: about 25 Minutes
EXCLUDING refrigerating time.
Makes 4 servings
Ingredients:
1 1/2 lbs. boneless pork
tenderloin
Rub Mixture:
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 crushed cloves garlic
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon cracked black pepper
1 tablespoon olive oil
Directions:
1. In a mixing bowl,
mix together well the chili powder, oregano, cumin, garlic, thyme,
rosemary, black pepper and olive oil.
2. Rub the mixture over all surfaces
of tenderloin. Cover and refrigerate at least 2 hours or as long
as overnight.
3. Pre-heat grill to medium heat.
4. Grill the pork tenderloins,
turning occasionally, for 15 to 20 minutes, until thermometer
inserted reads 155 to 160 degrees F. Slice to serve.
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