The Newnan Times-Herald

Food

Grill recipes for summer weather


  • By The Newnan Times-Herald
  • |
  • May. 22, 2019 - 11:10 PM

Grill recipes for summer weather

Photo courtesy of Sarah Stierch

Grilled pork chops

Grilled Pork Chops

Ingredients:

  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of red pepper flakes
  • Eight 1/2-inch bone-in pork chops (about 3 ounces each)
  • Salt and freshly ground black pepper

Recipe:

  • Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes.
  • Sprinkle both sides of the pork chops with salt and pepper and place in a resealable plastic bag with the marinade. Let rest on the counter for 1 hour.
  • Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops.

(Recipe courtesy: foodnetwork.com)

Beer Can Chicken

Ingredients:

  • 1 (4-pound) whole chicken
  • 2 tablespoons vegetable oil
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons of your favorite dry spice rub
  • 1 can of beer

Recipe:

  • Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
  • Open beer can and empty so that the can is half full. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  • Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

(Recipe courtes: foodnetwork.com)

Grilled Corn on the Cob

Ingredients:

  • 8 ears corn
  • Kosher salt

BBQ Butter:

  • 2 tablespoons canola oil
  • 1/2 small red onion, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons Spanish paprika
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon toasted cumin seeds
  • 1 tablespoon ancho chili powder
  • 1/2 cup water
  • 1 1/2 sticks unsalted butter, slightly softened
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper

Herb Butter Ingredients:

  • 2 sticks unsalted butter, at room temperature
  • 1/4 cup chopped fresh herbs (basil, chives or tarragon)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Recipe:

  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
  • For BBQ Butter: Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
  • Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
  • For Herb Butter: Combine in a food processor and process until smooth.

(Recipe courtesy: foodnetwork.com)

Marinated Grilled Hanger Steak

Ingredients:

  • 4 tablespoons Dijon mustard
  • 3 cloves garlic, smashed and finely chopped
  • A pinch of crushed red pepper
  • 2 sprigs rosemary, picked and finely chopped
  • Juice and zest of 1 lemon
  • 2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
  • Kosher salt
  • Extra-virgin olive oil

Recipe:

  • In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
  • Preheat the grill. Season the steaks with salt.
  • When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.

(Recipe courtesy: foodnetwork.com)