Right now you could slap raw meat directly on my front walk and have a well-done burger in less than five minutes. It’s that hot outside.
Whether your neck of the woods is sizzling in the summer heat or it’s unusually cloudy and cool, nothing says August like a meal prepared on the grill. Take some time to relish the season with a summer barbeque.
Here are some simple recipes to get you started:
SPICY GRILLED PORK CHOPS
Ingredients:
3 tablespoons cumin seeds
1 tablespoon red chili flakes
2 tablespoons coriander seeds
1 tablespoon cracked black peppercorns
3 tablespoons dried garlic flakes
2 tablespoons kosher salt
Directions:
Preheat grill.
Combine all ingredients in a bowl and mix well.
Coat pork chops on each side with seasoning.
Place chops on grill and cook until preferred doneness.
TROPICAL GRILLED STEAK AND KABOBS
Ingredients:
4 boneless beef chuck eye steaks, cut 1-inch thick
1-1/2 cups fresh pineapple chunks packed in juice
1/2 cup hoisin sauce
1 large red bell pepper, cut into 1-1/2 inch pieces
1 small red onion, cut into 8 wedges
1/3 cup apricot preserves
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
Directions:
Soak four 12-inch bamboo skewers in water for 10 minutes, then drain.
Meanwhile, drain pineapple, reserving 1/2-cup juice. Combine pineapple juice and hoisin sauce in small bowl.
Place steaks in a Ziploc bag. Pour 1/4-cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.
When ready to cook, preheat grill and remove steaks and skewers from marinade and discard marinade.
Place steaks and kabobs on medium-hot grill.
Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.
Combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan. Cook and stir over medium heat until hot.
Place steaks with kabobs and sauce, then garnish with cilantro before serving.
Related Articles: