Here are some delicious ways to enjoy your grill from the Fireside Shoppe. Special thanks to the Barbecue Genius Handbook (Onward Multi-Corp Inc), and Globe Cafe (Vegas Press) for the use of their recipes.
Orange Chili Chops
| 4 pork center loin chops, 1 1/2" thick |
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1 teaspoon ground cumin |
| 2 teaspoons chili powder |
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1 teaspoon salt |
| 2 tablespoons honey |
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1/2 teaspoon rosemary |
| 1/2 teaspoon grated orange peel |
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1/2 teaspoon thyme |
| 1/2 teaspoon garlic powder |
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- In a bowl, combine honey, seasonings and orange peel; mix well.
- Spread over one side of pork chops.
- Place honey-side down on grill over medium-low heat and barbecue 4-6 minutes per side, brushing remaining honey mixture over other side of meat.
Serves 4
Snappy Pork Kebabs
| 1 1/2 lbs. boneless pork top loin, cubed |
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1 teaspoon lemon juice |
| 1/2 teaspoon hot pepper sauce |
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3 tablespoons honey |
| 1/4 cup Italian salad dressing |
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1/2 cup barbecue sauce |
| 1/2 green pepper, cut into chunks |
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1/2 red pepper, cut into chunks |
| 1 14-oz. can pineapple chunks in juice, drained |
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In a bowl or large plastic bag, combine barbecue sauce, salad dressing, honey, lemon juice, and hot pepper sauce. Mix well. Add pork cubes and marinate at room temperature 1 hour or up to 24 hours in the refrigerator.
Reserving marinade, alternately skewer pork with peppers and pineapple chunks.
Grill over medium-low heat 4-6 minutes per side, turning once.
During last 3 minutes of grilling, brush reserved marinade over kebabs.
Serves 4
Sausage With Mango and Fennel Chutney
| 1 mangoes, finely chopped |
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1/2 red onion, diced |
| 2 lbs. Italian sausage |
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1/2 bulb fennel, diced |
| 2 teaspoons fresh parsley, minced |
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1 teaspoon lime juice |
| 1 tablespoon red pepper, diced |
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pinch salt |
| 2 tablespoons honey |
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Adjust the grids to the slope position to drain fat away from the briquets.
Prepare the barbecue by preheating on high and brushing grids with cooking oil.
Place sausage on the grill and reduce heat. Cook on low setting approximately 10 minutes per side.
Serves 4
Chicken and Mango Salad
| 4 chicken breasts |
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1 tablespoon warmed honey |
| 3/4 cup snow pea sprouts |
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2 ripe large mangoes, peeled and sliced |
| 1/3 cup lime juice |
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2 tablespoons sugar |
| 1 tablespoon grated fresh ginger |
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Place chicken onto a preheated, lightly greased griddle.
Cook directly over a medium heat to desired doneness.
Brush lightly with honey.
Slice chicken diagonally into strips.
Place chicken on a bed of snow pea sprouts with three quarters of the mango slices.
Place remaining mango, lime juice, sugar and ginger in a blender and blend until smooth. Drizzle over salad and serve.
Serves 4
Fritto Misto With Avocado Sauce
| cooking oil for deep frying |
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1 1/2 teaspoons baking powder |
| 2 cups all-purpose flour |
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1 to 1 1/2 cups mineral water or beer |
| 1 lb assorted seafood, including prawns, scallops, firm white fish fillets |
Pour oil into cooking pan or into a wok to a level no more than half full. Heat directly over a high heat.
Prepare seafood by peeling (if needed) and cutting into bite-sized portions.
Combine remaining ingredients to form a batter with the pouring consistency of cream.
Dip seafood into batter and deep-fry in hot oil.
Drain and serve with avocado sauce.
Serves 4
Tandoori Chicken Wings
| 2 lb chicken wings |
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3/4 cup coconut milk |
| 2 tablespoons tandoori paste |
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1/3 cup peanut butter |
| 1 clove garlic, crushed |
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juice of 2 lemons |
| 1 teaspoon five-spice powder |
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Combine chicken wings with remaining ingredients and refrigerate overnight.
Place wings on preheated grill and cook over a low / medium heat for 20-25 minutes.
Serves 4
Prosciutto and Rosemary Leg of Lamb
| 3 lb leg of lamb |
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1/4 cup virgin olive oil |
| 12 cloves garlic, peeled |
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12 sprigs fresh rosemary |
| 12 slices fresh prosciutto |
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Using a sharp knife, cut 12 long thin slits under the skin of the lamb.
Rub the olive oil over the surface of the lamb.
Wrap a clove of garlic and rosemary sprig in a strip of prosciutto. Place one into each of the slits made in the meat.
Place the lamb on a roast rack in a cooking pan in the center of the cooking area.
Cook in preheated oven using indirect heat with the outside burner on high for approximately 30 minutes.
Reduce heat to medium and continue to cook until done, approximately 55 minutes. Ten minutes before removing from the heat, add any remaining prosciutto around the lamb and allow to become crisp.
Serves 4-6
Pepper Steak
| 4 thick steaks |
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1 tablespoon garlic-flavored oil |
| 1/4 cup mixed crushed peppercorns |
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1 oz. butter |
| 2 tablespoons brandy |
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1 teaspoon dijon mustard |
| 1/2 cup cream |
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Brush each steak with garlic flavored oil and roll each in peppercorns.
Melt butter in cooking pan on the center of the cooking area, directly over a medium heat.
Add steaks and brown on both sides.
Transfer steaks to a preheated grill and continue cooking until done.
Meanwhile, add brandy to a pan containing the butter and bring to a boil.
Add mustard and cream and simmer over a low heat for several minutes.
Serve sauce with pepper steak.
Serves 4
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