Killer Grillers

Cheesy Grilled Jalapenos
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
1 bag shredded mixed cheese
12 slices bacon

Preheat an outdoor grill for high heat.  Spread cream cheese to fill jalapeno halves.  Top with shredded chesse.  Wrap with bacon.  Secure with a toothpick.  Put in freezer for about 15 minutes to harden cream cheese so it’s not messy on the grill.  Place on the grill and cook until bacon is crispy.

Barbecued Shrimp Kabobs
1 (10 ounce) bottle Heinz steak sauce
1/2 cup (1 stick) butter or margarine
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 lb deveined peeled medium shrimp
2 onions, cut into chunks
2 bell peppers, cut into chunks
2 yellow squash, thickly sliced
10 cherry tomatoes

Combine the steak sauce, butter, lemon juice and Worcestershire sauce in a saucepan.  Simmer over medium heat until heated through, stirring occasionally.  Thread the shrimp, onions, bell peppers, squash and cherry tomatoes alternately on skewers.  Brush with the steak sauce mixture.  Grill the kabobs over hot coals until the shrimp turn pink and the vegetables are the desired degree of crispness, basting frequently with the remaining steak sauce mixture.  You may substitute your favorite fresh vegetables for the onions, bell peppers, squash and cherry tomatoes if desired.

Rosemary-Grilled New York Strip Steak
(with caramelized red onion jam)
The Meat:
3 tablespoons roughly chopped fresh rosemary
3 tablespoons olive oil
1 garlic clove, peeled
1 tablespoon kosher salt
4 boneless loin shell steaks (New York Strip steaks)

The Onion Jam:

1 head garlic
3 tablespoons olive oil, divided
2 medium red onions, peeled and thinly sliced
Kosher salt and freshly cracked black pepper to taste
1/4 cup balsamic vinegar
1 tablespoon dark brown sugar

For the Jam: Heat the oven to 300F; slice the top quarter off the head of garlic, set in on a sheet of foil and sprinkle with one tablespoon of the olive oil, salt and pepper, then wrap and braise until soft (about 1 hour). Set it aside to cool.  On the stove top, heat the rest of the olive oil in a large saute pan or skillet over medium heat until it is hot but not smoking.  Add the onions, sprinkle with salt and pepper, and saute until the onions start to soften (about 5 minutes). Reduce the heat to low and continue to cook, stirring often, until the onions are well caramelized (20-30 mins).  Making sure the garlic is cool enough to handle, squeeze the flesh from each clove.  Add the garlic to the onions, stirring to incorporate, then add the vinegar and brown sugar and mix well.  Continue cooking until the mixture is sticky and thickens slightly (about 2 minutes more).  Remove from the heat and set aside.
While the onions are cooking, build a multilevel fire in your grill.  When the coals are all ignited, the flames have died down, and the temperature is hot, you’re ready to cook.
Combine the rosemary, olive oil, garlic clove, and salt and pepper in a small sturdy bowl and mash to a paste.  Dry the steaks with paper towels, and rub them all over with the seasoning paste.  Put the steaks on the grill over the hottest coals and sear them well (4-5 mins per side).  Slide the steaks over the cool part of the grilll and continue to cook, turning once, until they are done to your liking (10-12 mins more for rare). To check doneness, poke the steaks with your finger to test firmness; if you’re unsure make a small cut in the tickets teak – it should be just slightly less done than you like it.  Transfer the steaks to a serving paller and cover loosely with foil.  Let them rest for 5-10 mins before serving with the onion jam.

This recipe is from Grill It!

BBQ Grilled Veggies
1 large eggplant
1 large green pepper
1 large yellow pepper
1 large red pepper
1 broccoli
1 cauliflower
2 zucchini
1 bag of small, pre-peeled carrots
balsamic vinegar
pine nuts
chicken broth

Spray a large grilling pan (approximately 10×16) with non-stick cooking spray. Wash and cut the vegetables into bite size morsels and throw into the pan. Mix together a can of chicken broth (approx 1 cup), 3 garlic cloves (finely chopped), 1/4 cup of pine nuts, 1/4 of a cup of Balsamic vinegar. Pour into pan over vegetables and coat well. Put the pan onto the BBQ on medium heat and cook until tender (based on your preference, but probably around 8-10 minutes), stirring the veggies every 2-3 minutes.

 Tip: 1 minute before the veggies are ready to be served you can throw in some cherry tomatoes for color, flavor and texture.

This recipe is from

Quick BBQ Dipping Sauce
1 can of cola (Diet or Regular)
eqaul amount of ketchup
hot sauce (to taste)

Mix equal pars of Cola and ketchup in a saucepan, heat while stirring.  Reduce to the thickness you desire.  Add hot sauce to your preference.

This recipe is from

Molasses-Jalapeno BBQ Sauce
1 cup ketchup
1/3 cup molasses
juice of 3 limes (about 1/3 cup)
1/3 cup roughtl chopped fresh cilantro
3 tablespoons chopped jalapeno
kosher salt and freshly cracked black pepper to taste

Combine all of the ingredients in a medium-sized bowl and mix well.  This sauce will keep, covered and refrigerated, for 3-4 days.

This sauce is from Grill It!

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