Favorite Grill Recipes

[JK Knives]

I saw mqqn`s recipe for the peppers in the other forum, and thought it might be fun for all of you to post your special recipes here, in one place. I`ll be doing my own cooking for who knows how long after Wednesday, so thought it would be a good time to try some new, preferably inexpensive ones. So, let`s see your recipes!

 

[mqqn]

Hi Stomper -

I'll be happy to post the grilled pepper recipe here too!

12 whole jalepeno peppers
1 package Philadelphia Cream Cheese
1/2 of a 1lb package of smoked bacon, thin sliced.
wooden toothpicks

Don't rub your eyes and wash your hands often when dealing with any hot peppers....


Halve the peppers and gut them.

Fill with cream cheese, I use a spoon.

Cut the package of bacon in half to make shorter strips of bacon.

Wrap the stuffed halves of pepper with a half slice of bacon, then use a wooden toothpick to secure.

Grill on medium heat until bacon is crispy and the skin side of the peppers are slightly charred.

Use tongs to gently move the peppers around on the grill to avoid having the cheese squeeze out.

Here are pictures of a recent batch:

I used my trusty JK Kephart for cleaning the peppers and cutting the bacon.

I got these a little too done, but they tasted great just the same. Make sure you keep some water on hand to put out the flames that will occur when the bacon starts dripping grease.

best regards -

mqqn

 

[ms3902]

Now that looks good.

 

[C Bryant]

Man..... that does look good.

I'm partial to wrapping asparagus with bacon and throwing on the grill. You just have to watch it so it doesn't burn with all of that fat from the bacon. The leaner the better.

 

[Mack]

I start with a quart of water then I add to taste.
Garlic, Italian Seasoning, onion powder, Johnny's seasoning salt, garlic, Cholula, chopped green onions, cilantro, beer, coarse ground black pepper and garlic.
I pour small amounts of this mixture on steaks, burgers and chicken as they are grilling. The smoke this creates just might be the best smelling thing in existance. I've had people follow their noses to my grill from long distances.

There is no such thing as too much garlic.

 

[mqqn]

Hi protourist -

That sounds awesome -

Are you talking the "good seasons" italian dressing mix?

I'll bet that smells good.

I love the smell of garlic and butter and onions when they are sautéed....mmm.....

Thanks for the recipe -

best regards -

mqqn

 

[outdoorsfan]

The peppers sound great, will be trying those out when my Bro-in-law & family comes into town over the 4th.

One of our favorite things to do on the grill at home is a grilled ceasar salad and it couldn't be easier.

Slice head(s) of romaine lettuce lengthwise (works best if you use a JK!) cover flats with a good ceasar dressing. Place on grill with flat side up. When there are nice grill marks on the bottom, flip the flat side down for a few minutes (every time I make this, I am shocked at how long lettuce takes to grill!). Serve with additional dressing and top with shredded parmesan or romano cheese & a good crusty bread (olive oiled and toasted on the grill). I use 1/2 head per person as a portion size. You can add chicken, shrimp, steak or serve as-is.

 

[mqqn]

The peppers sound great, will be trying those out when my Bro-in-law & family comes into town over the 4th.

One of our favorite things to do on the grill at home is a grilled ceasar salad and it couldn't be easier.

Slice head(s) of romaine lettuce lengthwise (works best if you use a JK!) cover flats with a good ceasar dressing. Place on grill with flat side up. When there are nice grill marks on the bottom, flip the flat side down for a few minutes (every time I make this, I am shocked at how long lettuce takes to grill!). Serve with additional dressing and top with shredded parmesan or romano cheese & a good crusty bread (olive oiled and toasted on the grill). I use 1/2 head per person as a portion size. You can add chicken, shrimp, steak or serve as-is.

Hi outdoorsfan -

I am doing this Friday! Great idea!

I'll use a JK and of course, post pics so Dan can eat better lol...

best regards -

mqqn

 

[JK Knives]

I keep seeing more and more ideas to try out while Connie is gone. Thanks!

 

[Mack]

Hi protourist -

That sounds awesome -

Are you talking the "good seasons" italian dressing mix?

I'll bet that smells good.

I love the smell of garlic and butter and onions when they are sautéed....mmm.....

Thanks for the recipe -

best regards -

mqqn

This is what I mean. You can mix it yourself or buy one of many different brands.

 

[mqqn]

This is what I mean. You can mix it yourself or buy one of many different brands.

Thanks protourist -

I just got back from the store where I picked up some of the good seasonings - I'll try it with that first - should be ok, but I'll look for the mccormick stuff next time I am at super wally world.

best regards -

mqqn

 

[mqqn]

Hi folks -

I tried outdoorsfan's grilled romain recipe tonight - it turned out great!

Here are the pictures -

I crunched up some texas toast croutons and sprinkled them over the halves, along with the fresh grated aged Parmesan.

Everyone loved it! Thanks for the idea!

best regards -

mqqn

 

[mqqn]

Man..... that does look good.

I'm partial to wrapping asparagus with bacon and throwing on the grill. You just have to watch it so it doesn't burn with all of that fat from the bacon. The leaner the better.

Hi C Bryant -

I do grill asparagus, but I have not wrapped any with bacon, but I will!

thanks for the idea -

best regards -

mqqn

 

[outdoorsfan]

mqqn,

Glad to hear you enjoyed the salad!

 

[mqqn]

Man..... that does look good.

I'm partial to wrapping asparagus with bacon and throwing on the grill. You just have to watch it so it doesn't burn with all of that fat from the bacon. The leaner the better.

Hi C Bryant -

Tonight I tried bacon wrapped grilled asparagus - it was awesome!

I did not get any pictures of it cooked (we just gobbled it down too fast!), but I did take these before grilling them -

My JK Combat / Survival knife was employed to subdue the spears

Then I wrapped about half of them with bacon (used the last I had in the fridge).

I rolled the spears in olive oil and then used the Riley's all purpose seasoning on them as I normally do - my wife picked that up at Sam's Club.

This is a very easy and VERY tasty treat for the grill.

best regards -

mqqn

 

[trevytrev]

Mqqn, tried that jalapano recipe of yours yesterday and I had people who hate spicy food eating them and loving them, thanks a bunch! I'm going to do another batch for in a few weeks but since I love Jack n the Box's poppers filled with cheddar I'm going to do half filled with chedder cheese and see how those go. Let's face it, anything wrapped in bacon is good, but these are really good!

 

[Mentor]

There are some great recipes here. I look forward to trying them out!

Here's my addition: Mentor's Straightforward Camp Trout

1. Catch yourself a fresh lake trout. Store-bought substitutes are perfectly acceptable, but try to get it with the skin on.

2. Clean trout: Remove head, tail, and fins, plus guts. Cut fish in half along either side of spine. Discard spine. You should be left with two skin-on fillets.

3. In an olive-oil coated skillet, (placed on a grill over a campfire), sauté a 4 peeled shallots and a few cloves of garlic.

4. Remove skillet. Place fillets on grill, and drizzle in olive oil. Skin side down to start. Sprinkle with black pepper.

5. When trout is starting to cook through around the edges, flip fillets. Use multitool pliers or convenient poking stick to peel off skin / scales. Discard, burn, or feed to dog.

6. Apply more olive oil and black pepper, and carefully place cooked shallots and garlic on top of grilling fillets.

7. When fillets are cooked through and starting to crisp around the edges (add wood to the fire to speed this process up), remove from grill and serve. For best results, consume with chopsticks whittled from found wood using a JK knife. Enjoy!

All the best,

- Mike

 

[mqqn]

Mqqn, tried that jalapano recipe of yours yesterday and I had people who hate spicy food eating them and loving them, thanks a bunch! I'm going to do another batch for in a few weeks but since I love Jack n the Box's poppers filled with cheddar I'm going to do half filled with chedder cheese and see how those go. Let's face it, anything wrapped in bacon is good, but these are really good!

Hi trevytrev -

Glad you liked them and thanks for letting me know!

I always liked the cheddar cheese poppers better than the cream cheese ones for deep frying, but those are frozen when you pop them in the grease.

Let us know how the cheddar turns out -

best regards -

mqqn

 

[TLA]

I like to take my aspargus and cut and cut it down to bite size pieces and put it into a foil packet. To this I add the zest of half a lemon and then use the juice of the lemon half to help aid in cooking and this way I do not have to use any oil. I then fold up the packet and put it on a hot grill about 450 degrees and cook it for about 15 to 20 minutes. The flavor of the lemon and aspargus together is amazing. I use the same recipe for one medium sized sweet onion and it turns out just as good and makes for a great sald topper.

I also like to make foil packets with garlic cloves to put on the grill to give the garlic a roasted flavor. To the garlic I add a little of Lawrys Seasoning Salt along with a good dose of fresh ground pepper and about a 1/3 cup of water to help with the cooking and prevent some sticking. I then fold it up and put it on a hot grill about 450 degrees for around 20 minutes.

On all these your cooking times may vary depending how crunchy or soft you want your vegetables.


Tony

 

[mqqn]

Hi Tony -

Those are interesting ideas - I'll try all of them.

I used to do "roasted garlic" cloves in the oven, and they are excellent used as a spread for bread (in place of butter).

Thanks for the ideas.

best regards -

mqqn