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SUMMER GRILLING 2012

Rubs

Blends of herbs, spices and seasonings, rubs are massaged onto meats before cooking to seal in juices and add layers of flavor, resulting in a beautifully crispy, lightly charred crust

TIP Use kosher salt in rubs; the bigger grains make the crust crispier.



SMOKY PAPRIKA STEAK

Hands-on time: 10 min. Total time: 1 hr. 30 min.

Rub 4 pressed garlic cloves over steak and sprinkle with 2 tbsp. smoked paprika, 1 tsp. salt and ½ tsp. freshly ground black pepper; drizzle with 2 tbsp. olive oil. Cover and chill 1 hour. Grill and slice as directed.



SWEET BROWN SUGAR GLAZED STEAK

Hands-on time: 10 min. Total time: 45 min.

Combine 1/3 cup firmly packed light brown sugar, 1 tsp. salt, 2 tsp. soy sauce, 2 tsp. dark sesame oil and 4 minced garlic cloves; rub mixture on steak. Let stand 15 minutes. Grill and slice as directed.



HOW DO YOU KNOW WHEN IT'S DONE?

Cutting into a steak to test for doneness releases the juices onto the grill, often making for a dried-out steak. Use an instant-read meat thermometer instead to test the internal temperature:

Rare 125

Medium-Rare 130-135

Medium 140-145

Medium-Well 150-155

Well-done 160



GRILLING STEAK

To make sure your meat cooks evenly, always let a steak sit at room temperature for about 30 minutes before grilling.



SPICY THREE PEPPER STEAK

Hands-on time: 10 min. Total time: 1 hr. 30 min.

1 tbsp. dried thyme

1 tbsp. garlic powder

1 tbsp. finely chopped parsley

2 tsp. freshly ground black pepper

1½ tsp. salt

1½ tsp. lemon pepper

1 tsp. cayenne pepper

2 lbs. flank steak

2 tbsp. olive oil

1. Combine first 7 ingredients; rub over steak. Drizzle with olive oil.

2. Grill steak, covered with grill lid, 8 to 10 minutes, turning steak after 5 minutes. Let rest 10 minutes.

3. Slice diagonally across grain into thin strips. Serve immediately.



All recipes make enough rub for 2 lbs. of flank steak. Try them on pork chops, ribs and chicken too.



SUMMER GRILLING 2012

Sauces

Brushed or 'mopped' on during the grilling process, sauces are the soul of barbecue. They add rich flavor and a caramelized coating

TIP While you'll want to use some of the sauce for basting, remember to first set aside some sauce to serve with the finished barbecue.



GRILLING CHICKEN

Use indirect heat-where the heat source is off to one side-to keep chicken moist and juicy. Stop basting a few minutes before chicken is done to give sauce ingredients time to cook.



SMOKY CHIPOTLE'CUE CHICKEN

Hands-on time: 15 min. Total time: 1 hr. 20 min.

2 (18-oz.) bottles barbecue sauce

2 canned chipotle chili peppers

2 tbsp. brown sugar

1 tbsp. chili powder

3 lbs. chicken breasts, thighs and legs

1 tsp. kosher salt

½ tsp. freshly ground black pepper

Extra virgin olive oil

1. Process barbecue sauce and next 3 ingredients in a blender until smooth. Bring mixture to a boil; reduce heat and simmer 30 minutes, stirring occasionally. Set aside ¾ cup sauce for basting. Reserve remaining sauce.

2. Sprinkle chicken evenly with salt and pepper. Brush with olive oil.

3. Heat one side of grill to 400; leave other side unlit. Arrange chicken, skin side up, over unlit side. Grill, covered, 30 to 40 minutes or until juices run clear, turning once. During last 15 minutes of grilling, baste both sides of chicken. Serve with reserved sauce.



SPICY MAPLE-MUSTARD PEPPER CHICKEN

Hands-on time: 15 min. Total time: 50 min.

Combine 1 cup Dijon mustard, ½ cup maple syrup, ¼ cup white vinegar and 1 tsp. crushed red pepper flakes in medium saucepan. Boil over medium-high heat; reduce heat, cover and simmer 5 minutes. Grill and serve as directed.



SWEET RASPBERRY BBQ CHICKEN

Hands-on time: 15 min. Total time: 50 min.

Combine 1 (10-oz.) bottle seedless raspberry preserves, 1/3 cup barbecue sauce, 2 tbsp. raspberry vinegar and 2 tbsp. Dijon mustard in a small saucepan. Bring to a boil; reduce heat and simmer 2 minutes. Stir in 1½ tsp. hot sauce. Grill and serve as directed, substituting 2 tsp. Creole seasoning for salt.



GO BONELESS

Boneless chicken breasts and thighs may be substituted for bone-in chicken pieces. Prepare chicken as directed. Grill, covered with grill lid, over medium-high heat (350 to 400) 12 minutes, turning once. Brush both sides of chicken with sauce during the last 4 minutes of grilling.



All recipes make enough sauce for 3 lbs. of chicken. They can also be used to add flavor to hot dogs and burgers!



SUMMER GRILLING 2012

Marinades

Seasoned liquid mixtures, marinades tenderize and add flavor before cooking. Delicate seafood can marinate in just 20 minutes. For chicken or beef, let it sit for several hours or overnight

TIP For easy cleanup, use a plastic zip-top bag for marinating.



SMOKY ADOBO SHRIMP

Hands-on time: 35 min. Total time: 1 hr. 15 min.

Cook 1 cup firmly packed dark brown sugar, ¼ cup dark rum and ¼ cup water in small saucepan over medium-low heat 1 to 2 minutes or until sugar melts; add 6 pressed garlic cloves, 2 minced canned chipotle peppers in adobo sauce, 2 tbsp. adobo sauce, 2 tbsp. tamarind paste, 2 tbsp. olive oil and ½ tsp. salt. Boil mixture over medium heat; reduce heat and simmer 3 to 5 minutes. Cool to room temperature. Divide sauce as directed; marinate shrimp. Grill as directed; serve with reserved sauce.



SPICY NEW ORLEANS SHRIMP

Hands-on time: 35 min. Total time: 2 hrs. 10 min.

Boil shrimp shells and 1 cup water; reduce heat; simmer 10 minutes. Strain into medium saucepan; discard shells. Boil broth with 1 cup sliced green onions, 1 cup golden cane syrup, ¼ cup Creole seasoning, ¼ cup butter, 2 tbsp. hot sauce, 2 tbsp. Worcestershire sauce, 4 minced garlic cloves and 2 bay leaves. Reduce heat; simmer 10 minutes. Cool 20 minutes. Combine shrimp and half of sauce; chill 1 hour. Grill as directed; serve with remaining sauce.



GRILLING SHRIMP

If using wooden or bamboo skewers, soak in water for at least an hour to keep from burning. Leave a small space between skewered shrimp for even cooking.



SWEET MOJITO SHRIMP

Hands-on time: 25 min. Total time: 45 min.

20 fresh mint leaves, chopped

1/3 cup sugar

1 shallot, thinly sliced

1/3 cup light rum

3 tbsp. fresh lime juice

1 tbsp. vegetable oil

1 tsp. freshly grated lime zest

1 tsp. kosher salt

1½ lbs. extra-large (16 to 20 count) shrimp, peeled and deveined, tails on

6 (12-inch) skewers

Fresh lime juice, fresh mint leaves

1. Whisk together first 8 ingredients in a medium bowl.

2. Combine half of mixture and shrimp in a large zip-top bag. Let stand 20 minutes at room temperature. Reserve remaining sauce mixture.

3. Thread shrimp onto skewers. Grill, uncovered, over medium-high heat 4 to 6 minutes or until pink, turning once.

4. Drizzle with lime juice and sprinkle with mint leaves. Serve with sauce.



All recipes make enough marinade for 1½ lb. of extra large shrimp. They also work well on pork, chicken or beef.