Grill and Barbecue Recipes :: Dale's Southern Grill

Archive for Grill and Barbecue Recipes

Oct
5

Pulled Barbecue Pork

by Dale

Pulled Barbecue Pork

Ingredients:
•   Pork Roast (approximately 5 pounds)
•   1 tablespoon salt
•   1 teaspoon black pepper
•   1 1/2 cups cider vinegar
•   2 tablespoons brown sugar
•   1 tablespoon hot sauce
•   1 teaspoon crushed red pepper flakes

Instructions
1. Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.

I estimate this to make enough for about eight sandwiches, give or take.

This recipe makes it’s own sauce…and is not too spicy…add your own to give it a kick if you like.

I have a great recipe for homemade barbecue sauce that I will share very soon. It’s fun to make and put up in mason jars and give as housewarming gifts.

Enjoy!! –Dale

Jul
14

Grilled Balsamic Vegetables

by Dale

Balsamic Grilled Vegetables
Ingredients:
1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps, grilled and peeled
3 green onions
Sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

If you like more variety try adding:
1 bell peppers (red, green, or yellow)
1 medium eggplant, sliced into 1/2-inch thick circles
Directions
Preheat grill to high.
Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

0 Categories : Grill and Barbecue Recipes, Recipes, Side Dishes, Vegetable Recipes

Jul
14

Honey-Mustard Chicken Breast

by Dale

Honey-Mustard Chicken Breast

Marinade:

1/2 cup Dijon mustard (we use Gulden’s)
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons curry powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper

In a medium bowl whisk the marinade ingredients.

4 chicken breast halves with bone and skin – This recipe works well with any chicken… and great with pork!

Place chicken in ziplock bag and pour in about 2/3 of the marinade, reserving the other 1/3. Refrigerate 3 – 4 hours. Remove the chicken from the bag and discard the marinade. Grill, skin side down, over direct medium heat til nicely marked, about 5 minutes. Turn the chicken over, move to indirect medium heat, and cook til the meat is no longer pink at the bone 30 – 35 minutes more brushing occasionally with the reserved marinade during the last 15 minutes of grilling. Serve warm. Makes 4 servings.

0 Categories : Chicken, Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Recipes

Jun
4

Cilantro Pesto Chicken Tenders

by Dale

If you like cilantro (me? big fan), you’re going to LOVE this chicken! It’s delicious, very easy, we serve it at Dales’s as an appetizer and main entree. I’ve used this marinade on a whole chicken, and you can use it on steak too! If you like things a little spicy…add a couple fresh jalapenos to the mix…you’ll thank me later

Once the chicken is finished cooking, I let it rest on a plate for a few minutes, then finish with a squeeze of fresh lime juice. The lime juice really brings up the flavors. Muy bueno!!

Cilantro Pesto Chicken Tenders
Marinade:

2 tablespoons coarsely chopped pecans
2 medium garlic cloves
1 1/2 cups fresh cilantro leaves and tender stems
1/2 cup fresh Italian(flat) parsley leaves and tender stems
1/2 teaspoon Lawry’s seasoning salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

2 pounds chicken breast tenders
1 lime, cut into wedges

To make the marinade: In a food processor, finely chop the pecans and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt, and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree. Bright green mixture…

Place the chicken in a large, resealable plastic bag and add the bright green mixture. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 hours.
Remove the chicken from the bag. Grill over medium heat until the meat is firm and the juices run clear, 6 to 8 minutes total (3-4 minutes per side), turning once. Serve warm with the lime wedges.
Great with rice dishes and some pico de gallo…and a margarita!
Makes 4-6 servings.

0 Categories : Chicken, Grill and Barbecue Recipes, Main Dishes, Recipes

May
31

Jamaican Tilapia Filets

by Dale

Jamaican Tilapia Filets

Marinade
1 Cup Pineapple Juice
1/4 – Dale’s Sauce
2 TBS – Lemon Juice
1 tsp – Salt
1 TBS – Basil Leaves
1/2 tsp – Cayenne Pepper
1/4 tsp – Ginger

1. To make the marinade: In a medium bowl, whisk together all ingredients. Add fish filets and throughly coat both sides. Refrigerate for about an hour.
2. Grill over direct heat… or pan fry in olive oil.

1 Categories : Fish and Seafood Recipes, Grill and Barbecue Recipes, Marinades, Sauces and Rubs, Recipes

May
18

Island BBQ Tilapia w/Mango Salsa

by Dale

Island BBQ Tilapia w/Mango Salsa

Ingredients
• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh cilantro
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2-4 (6 ounce) tilapia fillets

Mango Salsa
• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions
1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, cilantro, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Cooking on cedar planks work great for this dish too.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

0 Categories : Fish and Seafood Recipes, Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Recipes

May
13

Jalapeno-Orange Glazed Chicken Breast

by Dale

Jalapeno-Orange Glaze Chicken Breast

Ingredients

2 cups Orange Juice
3 Finely chopped Jalapeno peppers
1 Tsp Granulated garlic
1 oz Olive oil
2 oz Maple syrup
1 tsp Lawry’s salt
1/2 tsp. Black pepper
1 Tbsp. Chopped Cilantro

Yields… 6 orders

Mix all ingredients together… bring to a boil… reduce heat to medium… cook for about twenty minutes.

Grill chicken… 8 to 10 minutes…dip in glaze just before serving…

1 Categories : Chicken, Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Recipes

Apr
29

Dale’s Grilling Tips

by Dale

We cook food because we have to, but we “grill” because we want to. Grilling in the South is a lifestyle and a state of mind that we partake in as often as we can…preferably every day!

Successful Grilling begins with:

Quality Ingredients
Recipes
Equipment
You!

Rubs and Marinades –
These work well on all cuts of meat…beef, poultry, seafood, and pork…just adjust your cooking time:

Chicken – 15 to 30 minutes
Thick steaks – 1 to 2 hours
Ribs and Butts – 2 to 8 hours

Here’s a Classic Barbecue Rub:

2 – Tsp Kosher Salt
1 – Tsp Celery Seed
1 – Tsp Ground Black Pepper
½ – Tsp Mustard seed
1 – Tsp Dried Thyme
½ – Tsp Ground Mustard
1 – Tsp Paprika (smoked if you can find it)
½ – Tsp Ground Cumin
1 – Tsp Chili Powder
½ – Tsp Fennel seed
1 – Tsp Sugar
Dash – Cayenne Pepper

Add or remove ingredients to your taste…and if you have a specific request, let me know… I’ve experimented with many!

Marinades –
I love making these; my Dad was the master at creating awesome blends from whatever was leftover in our refrigerator or at hand in the pantry.

Quick and Easy:
An oldie but still a goodie if you’re pressed for time – just use Kraft Zesty Italian Dressing – it’s been used for many years because it works great on just about anything.

Beef and Chicken All-Purpose Marinade:

1 – Cup Lemon Juice (RealLemon is fine)
1 – Cup Oil – Olive or Canola is best
½ – Cup Brown Sugar
½ – Cup “Dale’s Sauce” or “Moore’s Marinade”
½ – Tsp Black pepper
½ – Tsp granulated garlic

Marinate 2 hours for Beef; 1 hour for Chicken.
Note: Never reuse marinade…but you can boil it and then baste with it.
If you prefer a more citrus flavor…try orange, lime, or pineapple juices…
This marinate is a good starting point…add to your taste —spice it up. Sweeten it…or just clean out the fridge!
Happy Grilling!!! –Dale

0 Categories : Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Meat Recipes, Recipes, What's Cookin', Good Lookin'?

Archive for Grill and Barbecue Recipes

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