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Meats for Grilling
Reprinted with permission from FamilyCorner.com
Besides the old past times
of burgers, brats, Italian sausage and hot dogs, there are a variety
of other delicious things you can grill this summer. Don't miss out on
these great ideas.
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2 lbs pork tenderloin
1/4 cup soy sauce
2 tbsp chili sauce
2 tbsp honey
1 tbsp salad oil
1 tbsp minced green onion
1 tsp curry powder
3 medium onions, cut into chunks |
Cut meat into one inch
cubes. For marinade, combine soy sauce and next five ingredients. Stir
in the meat cubes. Cover and refrigerate at least three hours. Stir
meat occasionally.
On four long skewers (about 18 inches) thread pork cubes, alternately
with onion, reserving leftover marinade. Place skewers on grill over
medium coals; cook 20 minutes or until pork is tender, basting meat
and onion frequently with reserved marinade and turning occasionally.
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1/3 cup
soy sauce
1/3 cup cooking sherry
3 tbsp sugar
3 tbsp salad oil
1 5 lb frozen turkey breast, slightly thawed
1 8 oz pkg brown and serve sausages
1 8 oz can pineapple chunks
4 green onions, cut into 1 1/2 inch pieces |
In medium
bowl, mix first four ingredients. With a sharp knife, cut one side of
turkey breast into one inch chunks; use remaining turkey in other
recipes. Add turkey chunks to bowl and toss lightly. Refrigerate 30
minutes. Cut each sausage crosswise in half.
On six 14-inch metal skewers, alternately thread turkey, sausages,
pineapple and green onion. Cook over medium coals for 15 to 20 minutes
until turkey is tender, basting frequently with marinade and turning
once.
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5 lbs beef chuck short
ribs
water
1 1/2 cups ketchup
1/2 cup white vinegar
1/3 cup packed brown sugar
1 tbsp Worcestershire
2 tsp grated lime peel
1 1/2 tsp dry mustard
3/4 tsp garlic salt
1/4 tsp pepper |
In 8-qt Dutch oven cover ribs with water; over high heat, heat to
boiling. Reduce heat to low, cover and simmer 2 hours or until ribs
are fork tender. Remove ribs to platter, cover and refrigerate.
In a small bowl combine ketchup and remaining ingredients. Place
cooked ribs on grill over medium coals; cook 20 to 25 minutes, until
heated through, brushing occasionally with sauce, turning often.
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6-10 chicken legs
1 1/2 cups ketchup
1/2 cup white vinegar
1/3 cup packed brown sugar
1 tbsp Worcestershire
2 tsp grated lime peel
1 1/2 tsp dry mustard
3/4 tsp garlic salt
1/4 tsp pepper |
In a small bowl combine ketchup and remaining ingredients. Place
chicken on grill over medium coals; cook 30 to 35 minutes, brushing
occasionally with sauce, turning often. Chicken is done when juices
run clear when pierced with a fork.
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