Reader Recipes

Fire Up That Grill!

 

 

BARBECUED BEEF SHORT RIBS

From Velma McGregor of Gretna

INGREDIENTS:

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1 cup sugar

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2 T salt

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½ cup brown sugar

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2 T garlic powder

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2 T paprika

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2 T pepper

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¼ t cayenne pepper

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7 lbs. beef short ribs (trimmed)

Sauce: 

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1 small onion (finely chopped)

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2 t vegetable oil

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1 cup ketchup

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6-oz. can of tomato paste

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1½ cups water

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2 T brown sugar

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Pepper to taste

DIRECTIONS:  In a bowl, combine the first 7 ingredients. Rub over ribs. Place ribs in 2 large, resealable, plastic bags; seal and refrigerate overnight. Line two 15x10x1-inch baking pans with foil; grease the foil. Place ribs in pans and bake uncovered at 325° for 2 hours or until meat is tender. In a large saucepan, sauté onion in oil until tender. Stir in ketchup, tomato paste, water, brown sugar and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. Remove from the oven. Grill ribs covered over medium heat for 20 minutes, turning and basting often with the sauce. Makes 14 servings.

LEMONADE CHICKEN

From Diane Boltz of Hanover

INGREDIENTS:

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6-oz. can frozen lemonade concentrate (thawed)

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1⁄3 cup soy sauce

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1 t seasoned salt

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½ t celery salt

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1⁄8 t garlic powder

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2 broiler fryers (2 to 3 lbs. each), cut up

DIRECTIONS:  In screw top jar, combine the first 5 ingredients. Cover; shake vigorously to blend; pour into a small bowl. Dip chicken pieces in lemonade mixture. Grill over medium coals for 45 to 50 minutes, brushing with lemonade mixture and turning frequently. Garnish with lemon twists and parsley, if desired. Makes 8 servings.

CHEESE-TOPPED GRILLED TOMATOES

From Linda Eastep of Spring Grove

INGREDIENTS:

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4 plum or small vine-ripe tomatoes, cut lengthwise in half

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¼ cup light zesty Italian reduced fat dressing

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½ cup shredded low-moisture part-skim Mozzarella cheese

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2 T grated Parmesan cheese

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1 T chopped fresh herbs (basil, chives and/or parsley)

DIRECTIONS: Preheat grill to medium-high heat. Place tomatoes, cut sides up, in an 8-inch-square foil pan. Drizzle with the dressing, sprinkle evenly with cheeses. Place pan on grate of grill; close lid. Grill 10-12 minutes or until cheeses are melted and bottoms of tomatoes are browned. Sprinkle with herbs just before serving.

GRILLED PORK PACKETS

From April Foubare of Manassas

INGREDIENTS:

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Pork chops

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1 can pineapple (sliced)

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1 green pepper (sliced)

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1 red pepper (sliced)

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1 onion (sliced)

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Sliced mushrooms (canned or fresh)

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Teriyaki sauce

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Salt and pepper

DIRECTIONS: Cut aluminum foil in squares big enough to make packets with pork chops and vegetables. Be careful not to poke a hole in the foil. In each packet lay a pork chop seasoned with salt and pepper, a slice of pineapple, a few slices of green and red pepper, slice of onion, and a few sliced mushrooms. Pour on about 1⁄4 cup of Teriyaki sauce. Fold up packets and grill until pork is done. Serve over rice. 

RICK’S BARBECUED CHICKEN

From Richard Stott of Tappahannock

INGREDIENTS:

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½ cup oil

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2 cups vinegar

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4 T salt

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1 t pepper

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2 T poultry seasoning

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1 t garlic salt

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1 t monosodium glutamate

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1 T lemon juice

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10 chicken halves

DIRECTIONS: Combine first 8 ingredients to make sauce. Place chicken halves over slow charcoal fire. Roast for 2 to 21⁄2 hours, turning and basting with sauce 8 to 10 times or more. Take care to keep the fire low to avoid burning, adding charcoal as needed. To tell when the chicken is done, pull on a wing and if it breaks away easily and there is no red showing, it is ready. Place the chicken halves in a covered roaster or closed box lined with foil. Douse again with sauce and let stand 10-20 minutes or as long as you can stand it. (Equally good with whole Cornish hens.) 

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