Let's Grill Out!
Meats and Main Dishes
1. Orange Marinated Flank Steak
2. Korean Kahn Bi Marinade
3. Round Steak Roll Up
4.  Bourbon Barbeque
5.  Preacher Fillets
6.  Moistest Hamburgers
7.  Pizza Style Burgers
8.  Hamburger Pizza
9.  Pizza on the Grill
10.  Stuffed Pork Chops
11.  Tar Heel Barbeque
12.  Lemonade Pork Steaks
13.  Barbeque Pork on Corbread Pancakes
14.  Heavenly Hot Dogs
15.  Scott's Trash
16.  Quick to Fix Quesadillas
17.  Lite Lemon-Lime Grilled Chicken
18.  Tandoori Chicken
19.  Fresh Herb Grilled Chicken
20.  Jo-Ge Chicken
21.  Best Chicken You'll Ever Eat
22.  Huli Huli Chicken Marinade
23.  Curried Sweet and Sour
24.  Chicken Breasts


1 flank steak, (about 2 lbs.)
1/2 c. orange marmalade
1/2 c. soy sauce
2 tsp. ground ginger
4 oz. Italian salad dressing
1/4 c. brown sugar
1/2 c. water
1 tbsp. grated orange rind
1/4 c. orange juice
Dash garlic powder

   Place the meat in a glass or plastic bowl.  Combine all the remaining marinade ingredients and pour over the meat.  Cover.  Marinate the steak overnight or longer.  Barbeque over red-hot coals 15 minutes per side, basting frequently with the marinade.  Slice thinly against the grain and serve immediately.


4 lb. steak
1/2 c. soy sauce
1 tbsp. sugar
Dash pepper
1 tbsp. minced garlic
1 tbsp. honey
1/2 tsp. minced ginger
1/4 c. minced green onions
1 tsp. sesame oil

  Marinate at least 6 hours or overnight.  Barbeque to taste.


1-2 lb. round steak
Fresh spinach
4 oz. sliced mushrooms
8 oz. grated Mozzarella cheese

   Lay out the round steak and season with ground black pepper.  Wash and pat dry the spinach leaves.  Place spinach leaves on top of the steak in two layers.  Add the mushrooms to the top of the spinach and then evenly distribute the cheese on top of the mushrooms.  Beginning on a long side of the round steak, carefully roll up the steak tucking in any filling that may fall out as you go.  Tie the roll securely with string in 4 or 5 pieces, making sure that the ends of the steak are tied only about 1/2 inch from the end.  Wrap the steak in heavy duty foil and roast in the barbeque to desired doneness.  Serves 6.


2 lbs. roast (rump, English cut, London broil), 1 1/2-2  inches thick
1/4 c. bourbon
1/4 c. brown sugar
1 1/2 c. water
1 tbsp. lemon juice
1 tsp. Worcestershire sauce

   Day before serving - In medium bowl, mix and stir all ingredients.  Trim excess fat from roast and place in cake pan or Tupperware container.  Pour marinade sauce over roast, and refrigerate overnight.  Flip roast half-way through marinating time (total 18 hours).  Barbeque over hot coals until desired degree of doneness (45 minutes to 1 hour).  Brush often with left over marinade while grilling.


2 lbs. hamburger
8 to 10 slices bacon
1 beaten egg
1 c. shredded cheese
3 tbsp. catsup
2 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

  Mix ingredients.  Shape into patties one inch thick.  Wrap with bacon and hold with a toothpick.  Broil 5 minutes on each side or grill outside.  Yields: 8 to 10 fillets.

1 1/2 lbs. hamburger (ground chuck)
1/4 c. onion, chopped
1 egg
1/2 c. applesauce
Salt and pepper

   Mix above ingredients.  Fry on Weber grill outside until done.  Serve on rolls.


1/2 c. soft bread crumbs
1 (8 oz.) can pizza sauce
2 tbsp. grated Parmesan cheese
1/4 tsp. pepper
1 lb. lean ground beef
2 oz. pepperoni, finely chopped
2 slices Mozzarella cheese
4 hamburger buns, split and toasted

  Combine bread crumbs, 2 tablespoon of pizza sauce, Parmesan cheese, and pepper.  Add beef and pepperoni, mix well.  Shape into 4 thick burgers, grill outside, fry or broil.  Meanwhile heat remaining pizza sauce.  Cut cheese slices, serve patties on toasted buns, add cheese slices and pizza sauce.


1 1/4 c. tomato puree
1 1/2 lbs. lean ground beef or ground turkey
1/4 c. bread crumbs
1/4 c. minced onion
1 egg
1 tsp. salt
Heavy Duty Reynolds Wrap
1 clove garlic, minced
1/4 tsp. oregano
1/2 tsp. Tabasco sauce
4 slices mozzarella cheese, cut in half
Mix 1/4 cup tomato puree with beef (or turkey), crumbs, onion, egg and salt.  Pat meat into a 10 inch circle on 18 inch square Heavy Duty Reynolds wrap making the crust for your pizza.  Turn up edge about 1/2 inch to hold filling.  Turn foil up and crimp edges about 1 inch away from the meat to catch drippings.  Spoon remaining tomato puree mixed with garlic, oregano and Tabasco sauce over meat.  Top with cheese slices.  Place pizza on grill 6 inches away from hot grey coals.  Cook 20 to 25 minutes.  Cut into wedges to serve.  (This can be baked in the oven at approximately 350 degrees for 15 to 20 minutes.). Serves 6.


Pillsbury refrigerated ready-made pizza crust
All of your favorite pizza makings
Top with cheese of your choice

  Take pizza pan (one with small holes works best), spray with Pam.  Put crust on pan, cover with other ingredients.  This recipes works only on Weber grill, using lots of mesquite coals, or so they say.  When coals are hot, spread to outer edge.  None in middle.  Keep vents half open.  Cooking time may vary, usually 15-20 minutes.  Done when cheese is melted and crust is brown.


   Oven:  325 degrees for 60 minutes.  Yield:  4 servings. 1 sm. bell pepper, chopped Butter or margarine 2 c. herb seasoned stuffing 2/3 c. water 1/3 c. butter or margarine 1/8 tsp. salt 1/8 tsp. pepper 1/8 tsp. thyme 4 (1 inch) thick pork chops   Saute onion and pepper in small amount of butter or margarine.  In small bowl, mix sauteed onions and peppers with stuffing, 2/3 cup water, butter, salt, pepper, and thyme until well blended.  For moist stuffing, add a little more water.  Split chops to prepare for stuffing.  Insert stuffing in chops and place them in lightly buttered baking pan.  Bake for 30 minutes, covered, and 30 minutes more, uncovered, at 325 degrees or cook on charcoal grill for 1 hour.


   Sometimes irreverently spelled "Bar-B-Cue" or "Barbcue". 1 qt. apple cider vinegar 16 oz. carbonated cola beverage 1 oz. crushed red pepper 1 oz. ground red pepper 1 oz. black pepper 1/2 c. salt 1/2 bottle Worcestershire sauce 1 tbsp. brown sugar 1 tsp. dry mustard A little basil, rosemary, and thyme   Mix together all ingredients, excluding pork, and place in refrigerator overnight.  The next day, use meat thermometer in thick of meat.  Place on grill or in oven.  Cover pork with sauce mixture.  Turn and baste often during cooking.  Cook until meat is tender and flaky.  Allow to cool, remove from bone and chop.  If the meat seems dry, add extra sauce and mix well.  Best served on rolls with coleslaw, hushpuppies, and iced tea.  Top with Tabasco for your "hot" friends.  When cooking meat on a grill, use hickory chips if possible.  Note:  Barbeque is a noun that means pork.  Beef can never become barbeque (no matter how hard Texans try).  One can add barbeque flavor to beef, but Barbeque is always pork.

6 oz. can lemonade concentrate, thawed
3 tbsp. soy sauce
3 tbsp. Worcestershire sauce
1 tsp. seasoned salt
1/2 tsp. garlic powder
4 pork steaks
   Mix first 5 ingredients together well and pour over steaks.  Refrigerate at least 6 hours (the longer the butter).  Grill, brushing occasionally with marinade, until the steaks are done (10 to 15 minutes per side).


Pork shoulder roast
Salt and pepper
1 c. your favorite barbecue sauce
3 c. shredded lettuce
1 c. cornmeal (white or yellow)
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. soft shortening
1 c. milk
2 eggs, beaten

   Season pork roast with salt and pepper.  Bake in 325 degree oven or on outside grill until meat thermometer reads 170 degrees (f).  Shred roast with knife or food processor and mix with barbecue sauce.  Keep warm until ready to serve.  Corn Bread Pancakes:  Combine cornmeal, flour, sugar, baking power and salt in bowl.  Cut in shortening.  Mix eggs and milk together and add dry ingredients until batter is smooth.  Pour about 3 tablespoons on hot greased griddle for each cake.  Bake until bubbles break over surface, turn and brown other side.  Serve shredded pork between pancakes with lettuce and additional barbecue sauce.


12 frankfurters
12 slices bacon
1/2 lb. cheese (American or Cheddar)
12 hot dog buns

   Split frankfurters lengthwise but not all the way through.  Put strip of cheese in slit; wrap slice of bacon around each frank to hold together.  Put on sticks or long forks.  Cook over open fire or on grill until bacon is to desired doneness.  Serves 12.


1 head cabbage
1 bunch broccoli
1 head cauliflower
Sm. bag carrots
Sm. whole onions
Mushrooms (fresh)
New potatoes
1/2 to 3/4 c. water
Polish sausage, sliced for servings
Butter, salt & pepper
Aluminum turkey roaster
Aluminum foil

   Arrange to your preference with 4 or 5 slices of bacon on bottom of roaster.  Wash and clean vegetables.  Pull cauliflower apart, slice broccoli.  Put Polish sausage on top of vegetables, along with salt, butter and pepper.  Add water.  Wrap foil around lightly and place on grill (outside).  Grill for 2 hours.  Check on it every 1/2 hour, so it doesn't dry.  This is great for summer cook out and feeds a big crowd.  You may not like all the ingredients so use what you like.


1 (8 oz.) pkg. shredded cheddar cheese
1 (4 oz.) can diced green chili
1 jar salsa
1 carton sour cream
1 pkg. of 10 inch tortillas

  In a cast iron skillet stack 3 tortillas with cheese and peppers in between.  Ending with cheese and peppers on top.  Cover and cook on medium-low for 5 minutes.  Cut into 6 to 8 wedges.  Serve with salsa and sour cream.  These are great on a grill or campfire wrapped in foil.


2 lbs. chicken parts
1/4 c. each lemon and lime juices
1 tbsp. onion (grated)
1/2 tsp. each marjoram, thyme leaves
   and parsley
1/4 tsp. each freshly ground black pepper and dry mint flakes

  Rinse chicken under cool water; pat dry.  Place in a rectangular glass baking dish.  In a 1 cup glass measure, mix together juices, onion, marjoram, thyme, parsley, pepper and mint flakes.  Pour over chicken parts and turn to coat.  Cover with plastic wrap and marinate in refrigerator at least 2 hours, turning several times to coat with marinade.  Start the fire in the outdoor grill.  While waiting for the coals to be ready, arrange chicken in same dish so thick parts are toward the outside of the dish.  Cover and microwave 3 to 4 minutes on high.  Turn each part over, cover and microwave on high 3 to 4 minutes.  (To prepare completely in the microwave, double cooking time.)  Brush grill lightly with vegetable oil so chicken won't stick to it.  Reserving marinade, place chicken on grill about 6 inches from medium-hot coals. Turning several times and basting with reserved marinade, grill 15 to 20 minutes or until liquid from chicken is clear and not pink when pierced with a fork.  Discard remaining marinade.  Serves 6.


4 lbs. chicken
Salt, to taste
2 tsp. coriander seeds
1 inch pieces fresh ginger root
1/2 tsp. hot red pepper or cayenne
2 tbsp. boiling water
1/4 c. lemon juice
1 c. unflavored yogurt
1 tsp. cumin seeds
3 cloves fresh garlic
1 tsp. saffron threads
Few drops red food coloring

  Soak the saffron in boiling water.  Set aside.  Remove the skin and excess fat from the chicken.  Dry the chicken.  With a sharp knife, prick it all over.  Mix the salt and lemon juice.  Rub it into the chicken.  Pour the saffron water on the chicken.  Let it stand for 1/2 hour.  Roast the cumin and coriander seeds on a low fire for a minute or so.  Blend the roasted cumin, coriander, ginger, garlic and 5 tablespoons of yogurt in a blender.  Blend to a smooth paste.  Mix with the food coloring, red pepper and the rest of the yogurt.  Rub the chicken with the marinade.    Now let it set outside at room temperature for 12 hours or in the frigerator for 24 hours to allow the spices to be absorbed in the chicken and tenderize it.    Preheat the oven to 400 degrees.  Roast the chicken for 15 minutes, uncovered.  Reduce the heat to 350 degrees.  Cook for an hour or so.  Serve it on a bed of sliced onions and tomatoes or on a mound of saffron rice.  This chicken can be grilled on an outdoor grill.  In India it is roasted in a special clay oven over hot coals.


4 whole chicken breasts, skinned,halved, pierced with fork
1/3 c. lemon juice
1/4 c. oil
2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1 garlic clove, minced
1/8 tsp. pepper
Salt, if desired

  Microwave-to-grill directions:  In 12 x 8-inch (2 quart) microwave-safe baking dish, arrange chicken breasts with thickest portions to outside. In small bowl, combine remaining ingredients; pour over chicken.  Cover with microwave-safe plastic wrap; refrigerate 6 to 8 hours.  Prepare charcoal fire for grilling.  Just before grilling, remove chicken from refrigerator; do not uncover.  Microwave chicken on HIGH for 5 to 7 minutes or until edges of chicken begin to cook.  Drain; reserve marinade. Immediately place chicken on grill 4 to 6 inches from medium coals.  Cook 20 to 25 minutes or until no longer pink, turning once and brushing frequently with marinade.  Makes 8 servings.  If you're not fortunate to have your own herb garden, fresh herbs can be purchased at many supermarkets or outdoor produce stands.


1/2 c. mayonnaise
2 tbsp. Dijon or brown mustard
2 tbsp. soy sauce
1 tsp. garlic powder

   Mix the above and coat chicken breast.  Let stand for at least 20 minutes. Broil or barbeque for about 5 minutes on each side or until done.


2 tbsp. paprika
1 tsp. thyme
1 tsp. onion powder
1/2 tsp. lemon pepper (or 2 tsp. lemon bits)
1/2 tsp. cayenne pepper (more if you are brave)
1 1/2 tsp. garlic powder
1 1/2 tsp. basil
Dash salt
6 chicken breasts (boneless), flattened to 1/2 to 3/4-inch
Olive or vegetable oil

   Cover breasts with oil.  Mix spices and liberally spread over chicken.  Cook either on dry, preheated griddle for a few minutes on each side with an efficient kitchen fan or outside on a hot grill.  Either way no more than 3 minutes per side.  We use this recipe a lot and we make up a big batch of the spices and keep it in a shaker bottle - fast and easy.


1/4 c. white wine or apple juice
3/4 c. soy sauce
1-1 1/2 tsp. ginger
1 clove crushed garlic
2 tbsp. sugar

   Mix ingredients together.  Marinade 2 hours or overnight.  (For up to 3 pounds chicken.)  Especially good on barbeque.


4 whole chicken breasts
Garlic salt
1/4 c. prepared mustard
Curry powder
1/4 c. honey

   Split chicken breasts in half.  Wash and pat dry.  Sprinkle lightly with curry powder and garlic salt.  Grill on barbeque for about 20 minutes.  Combine honey and prepared mustard and baste.  Grill for 10 more minutes.  Makes 4 servings.

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