We grill wings and thighs more than anything. Burgers only in the summer when I have garden-fresh tomatoes. Their juciness makes up for the need to overcook the burger. Filets are the occasional treat ... rare please!

Love grilled pineapple too!

Couple days ago I tried a new recipe ... Pork Tenderloin with Bourbon Sauce. It's meant to be grilled, but I opted to stick it in the oven because it was raining.

This is from SharonCB on the Cooking forum. Her pic, recipe, and notes.

Pork Tenderloin With Bourbon Sauce

1/4 cup Kentucky Bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
2 large cloves garlic, chopped
1/4 cup Dijon mustard
1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
* dash hot sauce
2 pork tenderloins, about 1 1/2 to 2 pounds

In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

Serves 6.

"My Notes: I did only one tenderloin for the two of us, cutting it in half. We don't get light soy sauce here so I used the regular. Also we don't have a grill so I cooked it in a low casserole dish on the top rack of my toaster oven, 30 minutes at 200C (about 400F), turning once and basting twice. I drained off over half the marinade before cooking the tenderloin in the little oven and then boiled up for a couple of minutes what I had drained off in a small saucepan and poured it over as a sauce when serving."

Source: ~SharonCb (Cooking forum)

We grill out several times a week - it's so easy!

Kikoman's Teriyaki GLAZE - not the marinade makes great shish-ka-bobs and fancies-up a simple cut of steak.

Thanks for that recipe Natal - I'll have to try that for sure. It looks yummy.

We only do chicken breasts, that's the only part of the chicken I eat. LOL

Funcolors - I'll look for the glaze. Thanks!

tina

I throw veggies on a sheet of heavy duty tin foil, drizzle with olive oil and toss on some fresh or dried herbs. Seal it by folding up and pinching at the top. Most take about 15-20 minutes.You can experiment with a dollop of vinegars thrown in too. Delish!

We live in a climate where the grill tends to get buried by snow in the winter (gotta retract the deck awning so it doesn't collapse under the snow load), so we only grill from about late March to October. Most common things to hit our grill are boneless, skinless chicken thighs, center-cut pork chops, cheap steak (flatiron steak last week - marvelous!) and that tasteless farmed salmon.

We tend not to marinate much, although I'll post below the one DH is currently obsessed with. Usually we use the premixed seasoning rubs from Penzeys - rub it in well, let stand at room temperature 15-20 minutes (a crucial step), spray or smear with a bit of oil and chuck it on the grill.

Here's DH's marinade obsession - Garlic Balsamic Marinade. It's best on beef, good on chicken, meh on pork.
Combine in a gallon-size zip-top bag:
4 Tbsp balsamic vinegar (don't waste the good stuff)
4 Tbsp olive oil (ditto)
4 large garlic cloves, smashed
1 tsp thyme (dry - double or triple it if you have fresh)
1 tsp salt
lots and lots of fresh-ground black pepper

This is enough to do 3-4 lbs of meat. (We tend to cook in bulk on weekends to minimize weekday hassle.) Reduce accordingly for less meat. Anyway, chuck your meat in the bag, push all the air out and seal. Squish it around to distribute the marinade. Marinate beef 4 hours, pork 3 and chicken 1 hour - gets mushy if you marinate too long. Wipe excess marinade off before grilling.

We also tend to throw on some veg while the meat's cooking - mushrooms, asparagus, summer squash, yada yada. Oil, salt, and pepper before it goes on the grill, a compatible salad dressing after it's cooked.

Here's one from last summer.

Ancho-Marinated Pork and Mango Skewers

Skewering chunks of meat along with vegetables or fruit is great way to bring sensible portions to your cookout. You get the perfect protein portion, but your plate is dominated by two big, bountiful, meaty kebabs. If you canÂt find ripe mangos, substitute pineapple.

Serves four. (Two skewers per person).

1/3 - 1/2 cup fresh orange juice
2 Tbs. fresh lime juice
2 Tbs. canola oil; more for the grill
2 tsp. dark brown sugar
2 tsp. pure ancho chile powder
1 teaspoon chipotle powder (optional)
2 medium cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt

1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
2 medium ripe mangoes, peeled, pitted, and cut into 1-inch cubes
1 large bell pepper, cut into chunks

8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden

1 Tbs. chopped fresh cilantro

In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, chipotle powder, garlic, pepper flakes, and 1/2 tsp. salt.

Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.

Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes. Serve garnished with the cilantro.

~ Ellie Krieger

My notes: I added the chipotle powder, increased the amount of orange juice from 1/4 cup in the original recipe, and added the bell pepper.

I grill all year. Yes, I grilled blue cheese burgers in one of the nor'easters that produced over 28 inches of snow this past winter. Just shovel out the area around the grill and let me at it.

I grill everything and anything.

Looks like there are a couple of good pork recipes for me to try:)

Not to go off topic but I love Ellie Krieger. I used to DVR her shows. Does anyone know if she is still on with new shows?

McCormick has a couple of seasonings I've recently discovered, one is rotisserie for roasting a chicken (I know not a grill thing but...it's soo good) and the other is cajun seasoning which is fantastic on burgers and chicken. I like it because it's not salt heavy and has a great flavor without a lot of heat.

We like marinated boneless chicken breasts,steak, Hot Italian sausage with peppers and onions ( one of DHs faves) grill the sausage then keep hot on the grill in a foil tin with beer and butter.( no recipe)
I agree- burgers when tomatoes come in. slurp.
Marinated grilled veggies -zucchini and yellow squash, baby patty pan squash, green pepper and potatoes whatever I have - all mixed up and marinated in balsamic vinegar, olive oil , garlic S&P grilled on a grill pan on the grill. We sometimes just do the veggies. so hungry.

We grill fish often, either in our fish grilling basket or wrapped in foil with seasonings. Either way is great.

Frequency -3-4 times/wk...not fish all those times, though, veggies and chicken as well.

We grill year-round, too. Our favorite is probably Green Chile Cheeseburgers, which is just your average burger with MJ cheese, sauteed Vidalia onions and green chiles(fresh or canned, your choice) sprinkled with garlic powder and salt. Mayo and/or mustard if you like but NO ketchup or pickles!

Steaks are probably next. DH does the grilling and I sometimes make up a topping of sauteed mixed wild mushrooms, minced garlic, butter and sherry.

I love to make shish kabobs (using steak instead of lamb). I'll have to look for that recipe for you. Everyone loves it. It's called Armenian Shish Kabobs. I don't recall why, though.

Shrimp kabobs are great. I made them last night. A quick 20-minute marinade in lime juice, olive oil, fresh cilantro, sliced green onion, minced garlic and jalapeno and that's it. I make enough marinade to keep half back to use as a salad dressing. I serve them on a bed of fresh arugula and add sliced avocados, tomato wedges and hearts of palm slaw with/on it. Yumm!

You can also use the grilled shrimp for soft shell tacos (soft corn or flour tortillas) and top with salsa fresca, chopped fresh cilantro and green onions and even a dollop of sour cream.

Another fav is grilling salmon and topping it with a fresh mango & cilantro salsa. Or, I top them with a sauce I make up using Country Dijon mustard, mayo, capers and freshly chopped parsley.

. . . OK, all these recipes and talk has made me REALLY hungry!! I love talking food ;^D
Lynn

Lynn, I had your Corn Timbales with Basil Cream on my list of new things to try this week, but never got around to it. Only a couple more days before dh has to go back to work and with my tomato harvest coming on I'm trying to plan meals around them. I will do the timbales next time he's home.

lynn, I just LOVE to read your recipes and am definately going to try them!!

Burgers on the grill tonight. I made the patties with ground chuck, fresh basil, and Spicy Montreal Steak seasoning. Have been wanting to try homemade buns. Today was the day. They were relatively easy ... even if you're not a bread-baker.

This is so embarrassing but I bought a gas grill six years ago and I'm still using the same tank.

I think I'm going to start grilling more. You guys have such good looking stuff on here.

newdawn! You, in this thread, is why I love it here so much. Sooner or later, none of us measure up! So refreshing!

natal - would you share the recipe for the rolls, they look delicious? Also, do you use a bread machine?

newdawn - 6 yrs. wow, I exchange a tank about once a month on average. I started using our grill year round a quite a few years ago despite the cold. The "winter" recipes started to get to be same ole, same ole and DH isn't much of a crock pot meal kinda guy.

Work, they were great! First time I made hamburger buns. The recipe originated on the King Arthur baking circle. I'll link it and post the changes I made here. I used less sugar and yeast and baked at a slightly higher temp.

Ellen's Famous Burger Buns

1 cup water
2 Tablespoons butter, softened
1 egg, lightly beaten
3 1/4 cups all-purpose, unbleached flour
1 Tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons yeast

Mix and knead the dough by whatever method you prefer (stand mixer, using the dough hook, or wooden spoon-- it will take longer, and more effort).

Cover bowl and allow to rise for about an hour in a warm place before shaping into buns. (Or whatever shapes you prefer; hot dog buns, dinner rolls, etc.)

Divide into 6 pieces. The dough is easy to work with; just lightly flour your hands to form into the shapes you want.

Roll each portion into balls, pleating and pulling the surface of the dough to the bottom, then placing them "pinched" side down on the baking pan.

Place on parchment-lined cookie sheets, cover and allow to rise 30 to 40 minutes. It may take a little longer for larger shapes, and less time for smaller buns.

Bake in preheated 400° oven for 15-16 minutes until golden. Cool on wire racks.

For burgers, split and grill if desired.

Those do look good. I wonder if you good use whole wheat flour?

Jane, don't feel bad - our gas grill is in the basement! We much prefer charcoal and used the gas grill so rarely, we just put it away! HA!

I love the montreal steak seasoning.

tina

I'll probably try adding a little whole wheat next time. There's a list of variations listed on the linked site.

Goldust your a sweetie pie! That sounds like a good recipe. (lol)

Workinprogress, boy I would like to plop down at your dinner table each night.

Tina, I have heard most good cooks prefer charcoal so naturally I buy a gas one, geez.

Well, newdawn, I'm one of the exceptions to your rule... I do consider myself rather a good cook (former pro, culinary school grad) and it's gas all the way here! :-) The hassle of charcoal wasn't worth it to us - we found that when we had just a charcoal grill we rarely dragged it out and fired it up. Really only when we had a party and a whole slew of people to cook for, but just for the two of us it was too much hassle. Not enough return on investment, as my resident corporate geek would say. It was a good grill, too, not one of those cheap, thin hunk-a-junk things - we handed it off to someone else and I think it's still in use. Got a handmedown gas grill and suddenly we were grilling multiple times a week in the "reasonable" months, and last year we upgraded to a pretty nice (I'd say middle of the road, can't afford the super-wowza ones!) gas grill. We keep two tanks so we never run out - gas starts running low, we switch in the fresh one and within a few days have the empty one refilled at one of the local heating-oil-and-propane dealers.

On the very rare occasion when we toss a grid onto my big copper "firebowl" and cook on that - again, that's a group thing and we've got the firebowl going already - it's hardwood chunk charcoal only. The chemicals that go into the mainstream briquettes are just nasty and I think make the food taste weird. (Doubly so if regular liquid starter was used.) "All natural" briquettes are out there but they cost the same as chunk charcoal.

IME and JMO, of course.

Penzeys has a Chicago Steak Seasoning that rocks - we use it enough that I buy it in half-pound bags!

Jane, gas is definitely easier to use, but you'll find good cooks who like both. I prefer the flavor of charcoal-grilled, but would enjoy the convenience of a gas grill if we had one. Dh is the "griller" here. He loves his Old Smokey. The small one is the perfect size for two.

Here is a link that might be useful: all about charcoal

Natal, What a pretty yard and porch! I could sit out there all day with a cold glass of iced tea. Your flowers are lovely and I'm lusting over your gorgeous wrought iron fence! I agree, your DH's grill is perfect for the two of you and he looks so relaxed and comfy! BTW, I think my DH has that same shirt . . . and loves it.
Lynn

Lynn, this time of year you'd be much more comfortable inside with the a/c on. That's the garden shed porch and I often wish we had put a ceiling fan on it. At least it's usually a shady place to take a break from working in the yard.

I love that shirt too! Hanna Banana gave it to him for Father's Day one year. ;)

Hanna Banana: