Bruce Frankel’s Grilled Bread

Another recipe taken from “The Barbecue! Bible” by Steven Raichlen.

Ingredients

1/2 envelope active dry yeast
1 tablespoon molasses
2/3 cup warm water
1 1/2 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons cornmeal
1/2 teaspoon coarse salt
3 tablespoons olive oil
Black pepper to taste

Directions

1. Mix 2 tablespoons of the warm water with the molasses and yeast. Let stand until foamy.
2. Stir in the remaining water, all-purpose flour, whole-wheat flour, cornmeal and salt.
3. Mix to form a dough that is soft and pliable then knead until smooth.
4. Brush a bowl with some of the olive oil, place the dough in the bowl, then brush the top of the dough with oil.
5. Cover with a damped kitchen towel, allow to rise in a warm place, until doubled in size (a couple of hours).
6. Punch the dough down, and allow to rise again. Punch down again and divide into 6 pieces.
7. Roll the dough into balls, then roll out until 5 inches in diameter.
8. Brush the dough with oil, and grill over high heat until puffed and golden brown.

Grilled Stuffed Peppers

Ingredients

3 bell peppers
2 green onions, chopped
2 cloves of garlic, crushed
olive oil
1 cup of diced smoked sausage
1 1/2 cups of cooked rice
Salt and pepper to taste

Directions

1. Cut the top off the peppers, remove the stalks, and clean out the seeds
2. Finely dice the top of the pepper
3. Stir fry the green onions, garlic, and diced pepper in the olive oil for 2 minutes
4. Add the diced smoked sausage and cook for another 5 minutes
5. Stir in the cooked rice
7. Stuff the peppers, and season to taste
8. Grill, over medium indirect heat until the peppers are tender

Buffalo Chicken Wings

Here’s another great chicken wing recipe for those fantasy football drafts!

Ingredients

Chicken Wings, I used the breaded wings that came with Angel Food Ministries chicken box
1/2 cup unsalted butter
1 cup hot red pepper sauce

Directions

1. Thoroughly wash the chicken wings.
2. Fry in deep hot oil (365 degrees) for 10 to 12 minutes.
3. Transfer the wings into a paper bag, and shake to remove any remaining oil.
4. In a bowl, melt the butter, add the hot sauce and heat thoroughly in a microwave.
5. Add the wings and mix thoroughly.

Teriyaki Salmon

Directions

1. Marinade a salmon fillet in a batch of Teriyaki Marinade for at least a few hours in a refrigerator.
2. Remove the salmon from the marinade, and reserve the marinade.
3. Heat the marinade in a sauce pan and reduce it to a glaze.
4. Grill the salmon over high heat for a few minutes on each side.
5. When the salmon is cooked, brush with the Teriyaki glaze.

Teriyaki Marinade

Another great recipe taken from “The Barbecue! Bible” by Steven Raichlen.

Ingredients

2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, sliced
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake or dry sherry
1/4 cup brown sugar

Directions

Combine the ingredients in a bowl, and whisk until the sugar is dissolved.

Rib-Eye Steak Marinade

This is a marinade I came up with, based on The Taste Of South Texas Bar-B-Que Team’s Rib-Eye Rub.

Ingredients

2 tbsps steak rub (I used store bought Grill Mates® Steak Rub)
1 tbspn paprika
1/4 tspn course black pepper
1/4 tspn white pepper
1/4 tspn cayenne pepper
1 tbspn rib rub (I used the Best Ribs In The Universe Rub)
1 tbspn minced garlic
2 tbspns brown sugar
1/4 tablespoon sea salt
1 tbspn chopped fresh rosemary
1 tbspn chopped fresh tarragon
1 tbspn chopped fresh thyme
2 cups Dr. Pepper

Directions

1. Mix all the ingredients in a bowl.
2. Marinate the steak in the marinade for at least a couple of hours.

Potatoes à La Ketchup

Here is a simple recipe taken from “The Barbecue! Bible” by Steven Raichlen that kids will love.

Ingredients

2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
4 tablespoons ( 1/2 stick) unsalted butter, at room temperature
4 medium potatoes (each about 6 ounces) cut into 1/4-inch slices
1 small onion, thinly sliced
Salt and freshly ground black pepper, to taste

Directions

1. Mix the ketchup, Worcestershire sauce and lemon juice.
2. Cut 4 sheets of heavy-duty aluminum foil, each 14 by 8 inches.
3. Smear a tablespoon of the butter in the center of the bottom half of the rectangle (the half closest to you).
4. Arrange one-quarter of the potatoes and one-quarter of the onions in a mound on top of the butter.
5. Spoon 1 tablespoon of the ketchup mixture over the potatoes.
6. Season with salt and pepper.
7. Fold the top half of the foil over the potatoes and bring the top and bottom edges together.
8. Fold the edges over several times to make a tight seal.
9. Make the 3 other packages the same way.
10. Grill over medium indirect heat for 20 - 30 minutes.

Rib-Eye Steaks

Directions

1. Marinade the steaks for 30 minutes in Rib-Eye Rub (the rub is enough for 4 steaks)
2. Preheat the grill to 425 to 450°F
3. Grill the steaks , flipping half way through. For a 16-ounce steak a rare steak will take 2 - 3 minutes per side, a medium-rare will take 4 - 5 minutes per side, and a medium steak will take 6 - 7 minutes per side

Rib-Eye Steak Rub

This is an adaption of The Taste Of South Texas Bar-B-Que Team’s Recipe published by Food Network, I decreased the ingredient amounts down to a more manageable amount.

Ingredients

2 tbsps steak rub (I used store bought Grill Mates® Steak Rub)
1 tbspn paprika
1/4 tspn course black pepper
1/4 tspn white pepper
1/4 tspn cayenne pepper
1 tbspn rib rub (I used the Best Ribs In The Universe Rub)
1 tbspn minced garlic
2 tbspns brown sugar
1 1/2 tbspns balsamic vinegar
1/4 tablespoon sea salt
1 tbspn chopped fresh rosemary
1 tbspn chopped fresh tarragon
1 tbspn chopped fresh thyme
Olive oil, as needed

Directions

1. Mix all the ingredients in a bowl, except the olive oil.