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14 Post subject: Fire up the grill! The last one is the best.  PostPosted: Jun 26, 2008 - 08:45 AM

Sergeant Major
Planked Salmon with Mustard and Dill Sauce

* Prep:
* Cook:
* Ready in:

* Serves: 4


* 1 Salmon fillet, with or without skin (about 1 1/2 pounds, ideally cut from the end closest to the head)
* 1/2 cup Mayonnaise (preferably Hellmanns)
* 1/3 cup Meaux (grainy French) Mustard
* 2 tablespoons Chopped Fresh Dill
* 1/2 teaspoon Finely grated lemon zest
* Coarse Salt (Kosher or Sea) and freshly ground black pepper
* 1 Cedar plank (about 6 by 12 inches), soaked for 2 hours in water to cover (a rimmed baking sheet or large roasting pan works well for soaking), then drained (see NOTE)

Cooking Instructions

Run your fingers over the salmon fillet, feeling for bones. Using needle-nose pliers or tweezers, pull out any you find. Rinse the salmon under cold water, then blot dry with paper towels. If using salmon with skin, generously brush the skin with olive oil. If using skinless salmon, brush one side of the fish with olive oil. Season both sides with salt and pepper. Place the salmon on the plank, skin side down, if it has one; oiled side down if not.

Make the glaze: Place the mayonnaise, mustard, dill, and lemon zest in a nonreactive mixing bowl and whisk to mix. Season with salt and pepper to taste.

Set up the grill for indirect grilling and preheat to medium-high.

When ready to cook, spread the glaze mixture evenly over the top and sides of the salmon. Place the salmon on its plank in the center of the hot grate, away from the heat, and cover the grill. Cook the salmon until cooked through and the glaze is a deep golden brown, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side of the salmon: The internal temperature should be about 135 degrees Fahrenheit.

Another test is to insert a slender metal skewer in the side of the fillet for 20 seconds; it should come out very hot to the touch. Transfer the plank and fish to a heatproof platter and slice the fish crosswise into serving portions. Serve the salmon right off the plank.

Note: Cedar planks are available at grill and cookware shops. If you purchase them from a lumberyard or hardware store, make sure they are untreated.

and another,

Texas Two Step Burger

* Prep: 15 mins
* Cook: 8 mins
* Ready in: 23 mins

* Serves: 4


* 2 pounds all natural ground chuck (80/20blend), shaped into 6 burgers
* 6 slices Vermont cheddar
* 6 slices Monterey Jack cheese
* 2 cups Beef & Kidney Bean Chili (available from New York Burger Co., or other good quality chili)
* 1 small red onion, thinly sliced
* Romaine, thinly sliced
* Cilantro-Lime Sour Cream Sauce (recipe follows)
* 6 Brioche or good quality hamburger buns
* Olive oil for brushing inside of buns
* Kosher or Sea salt
* Freshly ground pepper
* 1 1/3 cups sour cream
* 1 Tbs. fresh lime juice
* 1/2 Tbs. sugar
* 2 Tbs. fresh cilantro leaves, finely chopped

Cooking Instructions

To prepare Cilantro-Lime Sour Cream Sauce (prepare 1 or 2 days in advance): Mix sour cream, lime juice, sugar, and cilantro in bowl. Salt and pepper to taste. Refrigerate.

To prepare burgers: Heat the grill to medium-hot heat & lightly oil grill.

Warm chili in microwave or on stove. Place burgers on grill, season with salt & pepper. Turn burgers and top with both cheeses. Grill burgers to medium doneness (about 4 minutes per side for medium, 3 minutes for medium rare).

Brush inside of buns with olive oil & grill cut side down on cooler side of grill until golden brown. Put romaine on bottom of bun, top with cheeseburger, then chili, red onion & Cilantro-Lime Sour Cream Sauce. You may need a knife & fork & lots of napkins for this one!

and another

Grilled Chicken with Lemon and Thyme

* Prep: 1 hr., 30 mins
* Cook: 30 mins
* Ready in: 2 hr.

* Serves: 4-6, in my case 3, ha ha ha ha!


* 8 Split Chicken Breasts (Rinsed and Dried)
* 2 Lemons
* 1 Bunch Thyme
* 3 Cloves Garlic (Crushed)
* To Ta Salt & Pepper
* 2 Cups Olive Oil

Cooking Instructions

Place clean chicken in a freezer bag. Add to the bag the zest of both lemons, the bunch of thyme (cleaned), 3 cloves of garlic that were crushed, the olive oil, the juice from one of the lemons, a large pinch of salt (kosher preferred) and several turns of cracked black pepper. Let Chicken marinate in the fridge for at least one hour before cooking.

Fire your grill to medium high heat. Drain the chicken breasts from the marinade and re-season with salt and pepper. Place the chicken skin side down on the grill. Have a squirt bottle handy to spritz down any flare ups.

Grill skin side down for at least 8 minutes. Flip the chicken over to reveal nice grill marks on the skin side. Move chicken to cooler section of the grill, and close grill and cook for another 20 minutes until done.

easy easy,
and another

Bourbon-Brined Pork Chops

The best for last,

serves 4


* 4 Loin Pork Chops (each 1 inch think and 10 to 12 ounces)
* 1 small Onion, thinly sliced
* 2 Bay Leaves
* 1 Cinnamon Stick
* 10 Black Peppercorns
* 5 Allspice Berries
* 3 Cloves
* 3 tablespoons Brown Sugar
* 3 tablespoons Coarse Salt
* 1 cup Hot Water
* 2 cups Cold Water
* 3 tablespoons Bourbon
* 2 tablespoons Walnut, Hazelnut, or Vegetable Oil, plus 1 to 2 tablespoons for basting

Cooking Instructions

Rinse the pork chops under cold running water and blot dry with paper towels. Arrange the chops in a baking dish just large enough to hold them or in a resealable plastic bag. Arrange the onion, bay leaves, cinnamon stick, peppercorns, allspice, and cloves over the meat.

Make the brine: Combine the brown sugar and salt in a large bowl. Add the hot water and whisk until the brown sugar and salt are dissolved. Stir in the cold water, bourbon, and 2 tablespoons of oil. Pour this mixture over the chops, turning the chops a couple of times to coat evenly. Brine the chops, covered, in the refrigerator for 2 to 4 hours, turning once or twice to ensure even brining.

Set up the grill for indirect grilling and preheat to high. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.

When ready to cook, brush and oil the grill grate. Drain the pork chops and blot dry with paper towels, dusting off any loose spices. Brush the chops on both sides with the remaining oil. Arrange the chops in the center of the hot grate away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke the chops for 20 minutes. Then move the chops directly over the heat: If using a charcoal grill, place 2 chops on each side over the mounds of coals. If using a gas grill, place all 4 chops over the lit portion of the grill. Grill the chops, uncovered, until cooked through (about 160 degrees Fahrenheit on an instant-read meat thermometer), 4 to 7 minutes per side, rotating the chops 90 degrees after two minutes to create an attractive crosshatch of grill marks. Transfer the chops to plates or a platter and let rest for 3 minutes, then serve at once.

That should keep ya busy.

Cheese , I give this recipe Cat Cat Cat Cat ,
out of 5 kitties.

Cook, or be cooked. Have a nice day. Smile
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