Grilled Flounder Tacos With Poblano Avocado Salsa
Yield:6 Servings
Ingredients:
1 1/2 lbs. flounder fillets
2 garlic cloves, minced, divided
1/2 tsp. salt, divided
1/2 tsp. fresh ground pepper, divided
1/3 c fresh lime juice, divided
For the Avocado Poblano Salsa
2 poblano peppers, seeded, cut in half, seared over an open flame
1 pint cherry or grape tomatoes, quartered
1 large ripe Hass avocado, seed removed, cut into pieces
1/4 c fresh cilantro, chopped
12 corn or flour tortillas
1. Rinse the fish and pat dry. Rub fillets allover with half the garlic. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Drizzle flounder fillets with 2 Tbsp. of the lime juice.
2. To make the poblano salsa, in a medium bowl, combine the peppers, tomatoes, avocado, cilantro, remaining lime juice, remaining garlic, and salt and pepper and mix thoroughly.
3. For the fish, coat an electric grill rack with non-stick spray and grill the fish for about 4-6 minutes on each side or until fish begins to flake easily.
4. Remove fish from grill and serve immediately in warmed tortillas topped with poblano salsa.
Per Serving: 322 calories, 33g carbohydrates, 32g protein, 8g fat, 6g fiber, 77mg cholesterol, 405mg sodium.
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Grilled Mediterranean-Style Pizza With Sausage, Tomato, and Feta Cheese
By Tom Lingle
You could certainly use a homemade pizza dough recipe for this recipe. Once the dough has risen and been shaped into pizza rounds, place the individual rounds directly over the heat for up to 3 minutes, allowing the bottom of the dough to firm and crisp. Remove the rounds from the heat, and flip so the side that has been grilled is facing up. Brush the top with olive oil, and proceed with topping the pizza. Return to the grill for 3-5 minutes, until ingredients are heated through and dough has firmed and crisped on the bottom.
Cooks Notes: If you are using a meat thermometer look for an internal temperature that reaches 165 degrees F.
Grilled Mediterranean-Style Pizza with Sausage, Tomato, and Feta Cheese
Ingredients:
1 (16 ounces) package Italian Sausage
1 (14 ounce) Pre-Baked Pizza Crust
2 tablespoons Garlic Flavored Extra Virgin Olive Oil
2/3 cup Pizza Sauce
1 cup shredded Italian Cheese Blend
1/2 cup crumbled Feta Cheese
1 Vine-Ripened Tomato, sliced very thin
1-1/2 teaspoons Dried Oregano
1 cup Fresh Basil, chopped
Preparations:
1. Preheat gas or charcoal grill to medium high heat.
2. Place Italian sausages on an oiled grill rack set 4 to 5 inches over the heat.
3. Grill, using the direct grill method, turning individual sausages occasionally with tongs.
4. Continue cooking the sausages until well browned and cooked through, about 7 to 9 minutes.
5. Cool slightly and cut into 1/4 to 1/2-inch thick slices.
6. Brush both sides of the ready-made pizza crust with olive oil.
7. Gently place the ready-made crust, top-side down on grill rack.
8. Grill for 2 to 3 minutes over direct heat until crust is warm. Flip crust.
9. Quickly spread pizza sauce on over topside of pizza crust.
10. Arrange sliced sausage and tomato slices on top of crust. Sprinkle with crumbled with Italian Blend and Feta cheeses, and dried oregano.
11. Grill over direct medium-high heat. Close or cover grill with lid.
12. Grill 5 to 10 minutes or until toppings are warm and cheese has melted.
13. Remove from grill and garnish with fresh basil.
Head over to http://www.PizzaRecipes.com and try one of our delicious authentic pizza recipes, or choose a contemporary or international pizza recipe from our constantly growing selection of the best pizzas that can be made at home.
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The Best Ways For Grilling Filet Mignon
By Mike Cobb
This is probably one of the easiest things which you will grill. Why, you ask? Because you have so much less to do when you are grilling filets than when you are grilling anything else.
There is less prep time, less work involved, less stress, less work, less messing around with everything. And less seasoning, believe it or not and that says a lot since that is the business that I am in: the BBQ rub business.
But filet mignon are so great in and of themselves that you do not need a lot of extra seasonings; it would just take away from the greatness of the steak and it’s natural flavor and taste. Salt and pepper, cracked black pepper, that is all you need.
Here is a great tip for grilling filet mignon, or most cuts of meat for when you are getting ready to barbeque. Pull them out, especially the filet and rub some cracked black pepper all over it. Now wrap a piece of bacon around the filet and tie it in with a toothpick which has been soaking in water for about 30 minutes.
Two things, the bacon infuses some flavor, but basically just keeps the meat moist since it is such a lean cut of steak. And then, two, when you are grilling filet mignon,you want to place the steak on the counter and just let it sit for about 45 minutes. You are going to let it come to room temperature.
You do not want to take a very cold steak and then try to grill it when it is so cold on the inside. The outside will be burnt black and the inside will still be raw. You did not pay all that money just to throw it away.
Now, pre-heat your grill to really hot when you are grilling filet mignon. Place the steaks on there after it has come up to temperature and sear the outside for about 3-4 minutes. Now after you have seared both sides and got those good grill marks on there, move the steaks over to where they will finish up on indirect heat. Now they should cook, and it will not take all that long to finish up…probably not more than 6-10 minutes max.
Here is a good rule of thumb:
rare 130 and above
medium rare 135 degrees and up
medium 145 degrees and up
Now, you can use an instant read (digital) thermometer. When it has finished up, you always, always need to place it on a plate and let it rest. I cannot stress that too strongly: let it rest for about 15 minutes. Then, and only then can you really enjoy it.
Just a couple of things left. You notice I never mentioned the salt. One, only use sea salt, or Kosher salt; the flavor is so much better than that crazy iodized stuff they pawn off at the grocery store as salt….you know, the one in the blue box….no names mentioned.
And you put the salt on only after you have seared both sides. Then You can liberally salt it (to your taste).
And two, never, pierce a cut of meat when you are grilling. As a professional Chef, sometimes I think I was born with a pair of tongs in my hand. Always use tongs, never a turning fork where it punctures the meat.
There you go, those are some good tips for when grilling filet mignon. Try those and you should have some really good steaks to enjoy.
For more great recipes and tips from Chef Michael go check out his Barbeque Blog at: Grilling Filet Mignon
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How to Make the Best Marinated Grilled Shrimp
By Beth Brawn
Many people ask the question, “How do I marinade shrimp?”
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium - high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.
This article is brought to you by Beth Brawn, creator of http://www.free-shrimp-recipes.com You can visit her website for many more delicious Marinated Grilled Shrimp recipes along with many other shrimp cooking tips, cooking videos and more. Copyright- You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain in place.
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How to Make Asian Style Grilled Vegetables
As summer, approaches and the weather warms up, a lot of people want to start cooking outside. All too often though, it is the same things that end up on the grill. Sausages, burgers, and chicken wings are great, of course, but what about learning a new recipe this year to impress your family and friends?
Grilled fresh vegetables have a wonderful smoky flavor and vegetables cook really well on the grill. A grilled vegetables recipe makes a great meal or side dish and there are lots of ways to grill vegetables.
Ideas for Exciting Grilled Vegetables
If you want to add some Asian spice to your grilled vegetables recipe, what about chopping the vegetables and making foil pouches? Add some herbs, spices or seasoning to the pouches and grill the vegetables in there. You can use soy sauce, sesame oil, coconut, lemongrass or any of your other favorite Asian seasonings.
Another way to flavor your vegetables is to marinate them before you grill them. Marinated grilled vegetables can be given any flavor you like, depending on the marinade you use and you can use ingredients like lime juice, soy sauce and honey for a wonderful Asian flavor.
Recipe for Grilled Thai Style Vegetables
This mouthwatering grilled vegetables recipe makes enough for two people as an entree or four people as a side dish or appetizer. If you are making this as an entree, serve it with boiled rice.
The vegetables should marinate for at least ten minutes but you can leave them in the marinade for up to an hour if you like. Acidic marinades do not tenderize vegetables, like they tenderize meat, so a long marinating time is not required.
What you will need:
- 1/2 sliced eggplant
- 2 sliced Portobello mushrooms
- 1 chopped red bell pepper
- Juice of 1/2 lime
- 2 teaspoons sugar
- 1/2 teaspoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
For the Marinade:
- 1 tablespoon sugar
- 4 tablespoons soy sauce
- 3 tablespoons sherry
- 1/2 teaspoon ground coriander
- 2 teaspoons minced garlic
- 2 tablespoons lime juice
- 1/2 teaspoon black pepper
How to make it:
Combine the marinade ingredients, and then add the vegetables, tossing them well to coat them. Let them marinate for between ten minutes and an hour in the refrigerator. Preheat the grill to hot and grill the marinated vegetables, basting them with leftover marinade as they cook.
The vegetables should be ready at more or less the same time. The bell pepper will be bright red and still a little crisp. The eggplant and Portobello mushrooms will be slightly shriveled and soft.
Stir the remaining ingredients together and pour this mixture over the grilled vegetables, tossing them well so they are evenly coated. Add more sugar if the vegetables taste bitter or more soy sauce if they need more salt. You can add some more cayenne pepper if you want them spicier.
As summer gets nearer, more and more people want to know how to make perfect grilled vegetables. You can serve marinated grilled vegetables as a side dish or entree and this healthy recipe is truly delicious.
GrilledVegetableRecipe.com - The Veggie Side of Grilling
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The Secrets to Grilling Pork Chops
By Mike Cobb
Ah, the other white meat, but today we are going to share some of the secret keys to grilling pork chops. You can get them with the bone-in, boneless. You can get them as rib chops or loins, but just about the most important thing to remember is to get them thick.
Now we have all probably had moms who got those real thin ones (less than ¾ of an inch thick) when we were younger and we can all also remember just how tough they were too. Thin chops have to be cooked so much faster because they are so much thinner that they tend to dry out faster.
But the thicker ones, oh, yes, we want them to cook all the way through so it will require a little bit of more time. But first, let’s talk about keeping what moisture there is in the pork chop itself while it cooks. We do not want them to dry out and this could be a problem to begin with since pork chops normally have less fat than other cuts of meat. So we need to work with this.
We want to keep the moisture in, thereby, keeping in the tenderness and the flavor. We can do this by many methods. My favorite is by brining. We won’t go into that here since I have covered it in other posts.
Marinades work well but they do not penetrate as good as a brine does. A real good basic, easy one is just to pick up a bottle of good Italian dressing at the store. It already has all of the oil, vinegar, herbs and spices that you need - and there you go. It does not get any easier than that when you are grilling pork chops.
Look, if you are in a hurry, then this would be the way to go. Throw them in a plastic bag and in the fridge for up to an hour. By marinating them, it will tenderize the meat and protect them from the high heat. Just remember that if you want to get those good grill marks, dry them off after you take them out of the plastic bag.
Directions:
Thin chops - Grill them quickly over a high heat. You want a real good high heat, place them on there and then place the lid down on the grill. Wait about a minute and then rotate them to that you can get those good grill marks. Wait about another minute and then lift the lid up and flip them over and repeat the process. The whole thing should not take more than five minutes.
For the thicker chops when you are grilling pork chops, you are going to need a lower heat. You want to cook them, but you do not want to dry them out. If you are using the indirect heat method, then you would place the thicker chops over the very hottest part of the grill to sear the meat and get those good grill marks, but after that then move them over to a cooler part of the grill to finish them off.
Now if you adding a barbecue sauce, always make sure that you do it at the end so that the sugar in it does not burn and then you would wind up serving ‘blackened pork chops’, which would not be bad if you had all of your cajun friends over and was having a xydeco party. So just remember to finish up the thick chops over a cooler part of the grill.
And then finally when you are grilling pork chops to remember that the ‘resting’ period is the most important part of the process. After they are finished, place them on a plate, pie tin, whatever and cover them with aluminum foil and just let them rest for awhile.
For more great information and tips for barbeque check out my blog at: Grilling Pork Chops
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How to Grill the Perfect Filet Mignon
Cooking filet mignon can be a nerve wracking experience for any home chef. People become so frightened when it comes to grilling filet mignon. It is after all a very expensive cut of meat and if you don’t know what you are doing, you could easily ruin it. But really folks, it isn’t rocket science. The trick to cooking the perfect filet mignon is to not overdo it. It really doesn’t need to grill that long at all. There is nothing worse than an overcooked steak.
Step 1 - Seasoning
The first step is to season your filet. It doesn’t take much. Just a little salt and pepper. Some chefs recommend that you do not add salt until after the steak is done as it can dry the steak out. I don’t like to take any chances, so I choose to salt the steak after it comes off the grill. I recommend using a coarse salt like kosher. After you season the filet mignon, just leave it out on the counter and allow it to come to room temperature, about 45 minutes or so.
Step 2 - Heat the Grill
While your filet is coming to room temperature, preheat your grill. The best way to cook a tender steak like filet mignon is searing it by direct heat. So you want to get a really hot flame going on your grill. You can tell if the grill is ready by using the hand test. Hold your hand a couple of inches above the grill. If you can’t hold it above the grill for 2 seconds, then it is ready!
Step 3 - Start Cooking
When your grill comes to temperature you are ready to cook. When placing your filet mignon on the grill, use tender care. Do not pierce the filet with a fork or anything sharp. This will cause the juices to run out of the filet while you are cooking it. Instead, use tongs to grab the filet.
How Long do you Grill Filet Mignon?
Sear the filet for 4 minutes on both sides and flip the steak only once during the grilling process.
There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.
Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.
Step 4 - Let it Rest!
After the steak has cooked to your desired doneness, remove it to a plate and let it sit for 10 minutes. Resist the urge to cut or poke the meat to check it! If you do, your meat will be ruined. By letting it rest for 10 minutes, you are allowing the juices to become evenly distributed throughout the entire steak. Enjoy!
Video on Grilling a Filet Mignon
Below is an excellent video from Grilling Master Steven Raichlen.
Easy Homemade Barbecue Sauce Recipes
Making your own 
homemade barbecue sauce is really quite easy and is definitely recommended if you like to barbecue on a regular basis. Let’s face it, not only is store bought bbq sauce expensive, but it is usually loaded with artificial preservatives and flavors and good old high fructose corn syrup. Stop wasting your money and jeopardizing your health and make your own homemade barbecue sauce from scratch. I spent some time on YouTube the other day and found five excellent videos that teach you about the art of making your own homemade bbq sauce. After you watch the following videos, you will never buy another store bought barbeque sauce again.
BBQ Pit Boys Homemade Barbecue Sauce Recipe
Home Made BBQ Sauce
Bubba-Q Sauce Recipe
Jalapeno Beer Barbecue Sauce Recipe
Hugo’s Texas BBQ Sauce
Part 1
Part 2
Delicious & Juicy Grilled Hamburgers
Want to make the most delicious and 
juicy grilled hamburgers for dinner tonight? Then read on…. It really isn’t difficult to grill the perfect burger. It’s all about the ingredients and technique. The problem that most people run into when grilling burgers is they tend to over think things and put far too much work into something that is actually quite easy. It is best to keep things pure and simple.
The following recipe and instructions will serve 4 people.
Ingredients
1 1/2 pounds ground chuck
Kosher Salt and Fresh Ground Black Pepper
Canola oil
4 hamburger buns
Step 1 - Choose The Beef
The very first step is to choose the right kind of ground beef. As indicated in the ingredients above, I recommend ground chuck. I have tried a variety of different ground meats and the one that I find produces the tastiest burgers is good old ground chuck with a ratio of 80/20 (80 % lean, 20 % fat).
I know that isn’t the healthiest ratio you can use, but it sure is the tastiest. You are welcome to go for the 93 % lean, but I warn you….you will have a very dry and tasteless burger. The leaner burgers also tend to fall apart easier in my experience.
Step 2 - Shape the Burgers
Divide the ground chuck into 4 equal portions (about 6 to 7 ounces) and gently shape them into patties roughly 1/2 inch thick or so. Now using your thumb, push down into the center of the burger forming a well. Why the well you ask? Ever notice when you cook burgers, they sometimes swell up and lose their form? Usually when this happens, the first instinct is to push down on the burger with a spatula and their goes all that juicy flavor! The well in the center of the burger, will prevent this from happening.
Season The Burgers
This is the part where people go overboard and put all sorts of superfluous seasonings on their hamburgers. I have seen recipes calling for onion powder, cajun seasoning, lemon-pepper, you name it. Don’t be tempted to do this. All your burger needs is a little kosher salt and some freshly ground black pepper. Let the flavor of the beef shine through! After you season the hamburgers, brush them with a little canola oil to prevent them from sticking to the grill.
Let’s Start Grilling
After your grill is nice and hot, place the patties on and allow them to sear. You want them to form a nice crust. It should only take 3-4 minutes or so. Flip them over gently and grill on the other side for another 3-4 minutes. Only flip your burgers once. Do not be tempted to flip them more than that or to press down on them with your spatula. The more you handle your hamburgers, the less juicy they will be.
Fixin’s
There are almost an endless amount of things you can top your burger with. Everything from onions, lettuce, tomato, pickles, etc. The choices are endless and it really is up to you. I like my burger with thinly sliced raw red onion, lettuce, tomato and ketchup. Use your imagination and enjoy!
BBQ Tips, Tricks, and Techniques
By Mike Gerardy
Brisket Tips
Cook your brisket under your butt for better flavor
Marinade overnight in Moore’s marinade.
Keep the cooking temp constant at 235.
Allow up to 2 hours per pound to cook.
No two briskets are alike in the way they cook.
Adding beef flavoring is good, you want the result to taste like prime rib.
Use only the flat for your slices.
Lay the pieces in the box “shingle” style, exposing the smoke ring.
Cook the point and flat separately
Use the point for your chopped portions, it has more fat and is move flavorful.
Cut your slices ¼ inch thick
If the texture is too chewy when sliced, cut it thinner than ¼ inch thick
If the texture is too dry, or crumbly, cut the slices thicker.
Do not let the sauce pool in the bottom of the turn in box.
Use a silicone basting brush to apply the sauce.
Be sure all slices are completely cut from one another, you can be disqualified if not.
Put a minimum of 7 slices and some chopped brisket in the box.
Use only KCBS approved garnish.
Do not mark the box, break the clasp or damage it in any way.
When applying the rub, lay it on there, the more the better.
If injecting, do it often and evenly to equally distribute the marinade and prevent areas of discoloring.
Cook fat side down, period!
Buy packer cut briskets and trim them yourself.
Buy briskets 12 lbs and under, the slices will fit better in your turn in box.
Pork Tips
Keep the cooking temp constant at 235.
Cook the butt over the brisket to add flavor to the brisket
When injecting an 8 lb butt, use one cup of the injection recipe, piercing the pork in about 30 places.
Pull the butt off at 200 degrees and wrap it in foil, then a towel and place it in an empty cooler.
Trim the excess surface fat, there will no bark where the rub is attached to fat.
Use a LOT of mustard in your slather, work it in.
Use both pulled pieces and bark in your turn in box.
Watch for pooling of your sauce in the bottom of the turn in box, the judges will.
Fill your box up; be sure you have plenty for all the judges
Use bone in butts.
Cook no more than 6 lb butts, too big will take longer.
Chicken Tips
Use scissors to trim your pieces, expect to lose up to 50% of the meat when trimming.
Use thighs only.
Make them small, you want at least 7 in the box.
Get the rub under the skin.
Be sure the skin is crisp and does not pull off all at once when bitten into. If so, put it skin side down over high heat to crisp it up.
Marinate in Italian salad dressing overnight
Cook at 235 indirect.
Cook at least 18 so you have several to choose from for your entry.
Chicken can absorb a lot of smoke, do not overdo it.
At 180 degrees, pull the chicken off right away.
Rib Tips
Do not open the cooker for the first two hours.
Cook bone side down at all times unless foiled.
You MUST maintain 135 degrees for the entire cook
When trimming them, try to get an even cut, you want a rectangle of ribs to slice through
Use an electric knife for slicing the ribs.
Be careful handling the ribs, do not disturb the rub.
Apply the sauce with a silicone brush, do not let it pool in the bottom of your turn in box.
Cook at least three slabs, that way you will have more to choose from.
Red is good brown is bad, do not burn your sauce.
The rib meat must cleanly pull away from the bone, not all of the meat at one time or have to fight it off with your teeth.
Mix the juices from the foil with the sauce before basting the ribs.
Stand the ribs on end when slicing; it is easier to avoid getting into the bone.
Mike Gerardy
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