Grilled Smoked Turkey

Grilled Smoked Turkey...another amazing grill recipe to try...great taste !

  • 1 cup/125 g/4 oz smoking chips
  • 1/2 cup/125 ml/4 fl oz brandy
  • 3 kg/6 lb turkey, neck and giblets removed, trimmed of excess fat
  • 1/2 cup/125 ml/4 fl oz chicken stock
  • 2 tablespoons vegetable oil
  • Sage and Rice Stuffing
  • 60 g/2 oz butter
  • 1 leek, thinly sliced
  • 4 spring onions, chopped
  • 3 strips bacon, chopped
  • 1 cup/60 g/2 oz breadcrumbs, made from stale bread
  • 60 g/2 oz pecans, chopped
  • 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
  • 11/2 cups/280 g/9 oz rice, cooked

1. Soak smoking chips in brandy in a non-reactive metal dish for one hour.
2. To make stuffing, melt butter in a frying pan over a medium heat, add leek and spring onions and cook, stirring, for 3 minutes. Add bacon and cook for 5 minutes longer. Add breadcrumbs, pecans and sage and cook, stirring, for 5 minutes or until breadcrumbs are crisp.
Remove from heat, add rice and mix to combine.
3. Preheat covered barbecue to a medium heat. Place dish, with smoking chips in, on barbecue grill, cover barbecue with lid and heat for 5-10 minutes or until liquid is hot.
4. Spoon stuffing into body cavity of turkey. Secure openings with metal or bamboo skewers. Tuck wings under body and tie legs together. Thread turkey onto the rotisserie spit and tie it up with string, previously soaked. Combine stock and oil and brush over turkey.
5. Place rotisserie spit over barbecue, cover barbecue with lid and smoke, basting turkey frequently and adding brandy to dish if necessary, for 21/2-3 hours or until turkey is cooked...The great grill recipe of Turkey is ready to serve !


Grilled Chicken

Another great Grilled Chicken recipe to try..a classic one. Great taste !

  • 6-8 chicken breasts
  • 1 cup of boiling water
  • 2 tbsp of dehydrated chicken stock
  • 1 tbsp of rosemary
  • 1 cup of white wine
  • 1/2 cup of mayonaise

1. Put the chicken breasts into a Ziplock freezer bag. Bring the water to a boil and add the dehyrated chicken stock, and rosemary. Mix well and then add the wine. Let cool for 10 minutes.
2. Add the mayonaise to the mixture. Mix well until quite smooth.
3. Pour the mixture into the Ziplock freezer bag. Remove the air from the bag and seal it firmly. Mix the ingredients around in the bag by rubbing the ziplock with your hands. Refrigerate for a minimum of 1 hour.
4. Remove the chicken breasts fom the Ziplock bag and place them on a pre-heated and well greased grill. Cook them over a medium heat for approximately 4 minutes on each side...and the great grill recipe of chicken is ready for feasts....great and amazing for parties ! Enjoy it !


Grilled Salmon Steaks

Grilled Salmon Steaks

A simple grill recipe with a simply delightful flavor....great taste ! A must try recipe !

  • 4 salmon steaks, about 1 inch thick
  • 1/2 cup vodka
  • 1/4 cup fresh orange juice
  • juice of 1 lemon
  • 2 tbsp. coarse-grained mustard
  • 1/4 cup fresh dill

1. Wash and dry salmon steaks. Arrange in one layer in a glass or ceramic dish. With a light fork, puncture the outer edges of each steak on both sides, to allow them to absorb the marinade.
2. Combine the remaining ingredients and mix thoroughly. Pour marinade over salmon steaks, coating all sides. Marinate for about 20 minutes.
3. Preheat grill to high setting. Grill salmon steaks, basting frequently, until flaky...and the grill recipe of salmon steak is ready to serve...great for parties...Enjoy it !


Barbecue Flank Steak

Barbecue Flank Steak
A great marinade sauce..great with grilled recipes !

  • 1/2 cup soy sauce
  • 2 tbsp oil
  • 2 tbsp honey, melted
  • 1 tbsp vinegar, wine or regular
  • 1 tsp of ginger (less if it is powder)
  • 1 clove of garlic, minced
  • steak, cut into 1/2" strips

1. Add all the ingredients together in a bowl or dish and stir. Let steak marinade for hour or more (but not overnight). Barbecue steak strips for 5-10 minutes a side. Great combination for grilled recipes !

Grilled Garlic Shrimp

Delicious grilled garlic shrimp....a great grill recipe to try..its recommended !

  • 1 lb of easy peel uncooked shrimp (large)
  • 3 cloves garlic, chopped
  • 2 tbsp. fresh oregano, chopped
  • 1/2 cup olive oil
  • wooden skewers (approximately 6)
1. Remove shells from shrimp and rinse. Place shrimp in bowl and combine with olive oil, garlic and oregano. Marinate shrimp for at least 30 minutes. Soak wooden shewers in water to prevent burning on grill.
2. Heat grill to Med-High temperature. Thread shrimp onto skewers. Place skewered shrimp on a plate.
3. Take skewered shrimp and cook for 3 to 4 minutes on one side or until pink. Cook 2 minutes on second side until the shrimp have fully cooked. Enjoy the grilled shrimp ! Nice and tasty !

Fresh Grilled Salmon

Fresh Grilled Salmon..the great classic grill recipe to try ! A great one !

  • 1 cup (250 mL or 2 sticks) butter
  • 1/2 cup (125 mL) fresh lemon juice
  • 2 tbsps (30 mL) chopped fresh parsley or chervil
  • 2 tbsp (30 mL) dried ginger crystals
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) cracked black pepper
  • 4 thick salmon steaks
  • 2 lemons, halved

1. Preheat well-oiled gas grill to medium heat.
2. Melt butter in a saucepan. Mix in lemon juice, parsley, ginger, salt and pepper, stir, and let cool. Baste both sides of the steaks before moving to the grill.
3. Cook for 6 to 8 minutes, using a grill turner or spatula to rotate the steak a quarter of a turn after 4 minutes for great grill marks. Baste exposed side again.
4. Flip once, baste, and cook for another 8 to 10 minutes or until salmon flakes with a fork, again, rotating a quarter of a turn after 4 minutes.
5. Halve lemons. Remove salmon from the grill and spritz with lemon juice and drizzles of leftover basting sauce. Salt and pepper to taste...hmm..the great grilled salmon is ready to thrill your appetite...nice ! Enjoy it !

Chesapeake Grilled Jumbo Shrimp

Chesapeake Grilled Jumbo Shrimp..another great grill recipe to try !


  • 2 lbs. jumbo shrimp (deveined)
  • 1/2 cup olive oil
  • 3 Tbsp Old Bay Seasoning
  • 3 tsp Paul Prudhomme's Blacken Redfish Magic
  • 3 cloves fresh pressed garlic


1. Devein pounds of jumbo shrimp. Rinse and drain water.
2. Combine olive oil, Old Bay, Paul Prudhomme's Blacken Redfish Magic, and garlic in a mixing bowl. Fold in the shrimp until coated. Let stand in a refrigerator 30 - 60 minutes.
3. Grill over medium heat. You may want to use a grill (flat) sheet designed for fish so the shrip don't fall through the grill surface. Grill 3-5 minutes on each side until they look just right. You will never want shrimp any other way! Great taste for a great feasts...enjoy it for starters !

BBQ Salmon

Another great grill recipe to try...the BBQ Salmon !


  • 1 whole fresh salmon, large (cleaned and without the head and tail)
  • 3-4 onions
  • 1 lemon
  • 1 1/2 cups of dill pickle juice
  • dill pickles
  • Hellmans mayonaise
  • dried dill


1. Wash the salmon with cold water. Pat dry with papertowels. Cut 4 strips of alluminum foil that are approximately 8 inches longer and wider than the salmon. Lay 2 down horizontally and then cross them vertically with the 2 remaining sheets.Curl up all of the sides at the end of the alluminum foil creating a pan like effect.
Make sure that the sides are at least the depth of the salmon. Spray the foil generously with Pam. Place the foil on a cookie sheet or in a thin pan.
2. Chop the onion into slices and then make rings out of them. Place some onion rings on the foil creating a bed for the salmon.Coat one side of the salmon with mayonaise and the place the salmon, mayonaise side down, on top of the onions. Open up the salmon and coat it really well inside and out with the mayonaise. Place the remaining onions inside the fish and then put a layer on the top of it (the skin).
3. Pour the pickle juice and squeeze the lemon all over the salmon. Slice some dill picles up into thin slices and place them on top of the salmon. Sprinkle the entire salmon with dried dill. Cover with another piece of alluminum foil. Place on a pre-heated BBQ. Cook on medium heat for approximately 15 minutes or until the salmon becomes light pink or comes away from the skin
easily. Do not over cook. And the BBQ Salmon is ready for a great meal...enjoy it with friends & family ! Great taste of BBQ !

Twice-Grilled Chicken Burritos

Twice-Grilled Chicken Burritos

A refreshing taste grill recipe to try...the grilled chicken burritos.. a nice one !

  • 1 pound (455 g) boneless, skinless chicken breasts or thighs
  • 1/2 red bell pepper, cored and cut into 1/2" (1.3 cm) strips
  • 1/2 green bell pepper, cored and cut into 1/2" (1.3 cm) strips
  • 1 small onion, sliced vertically into 1/2" (1.3 cm) slivers
  • 1/4 cup (60 ml) canola oil
  • 2 tablespoons (28 ml) freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon (2.6 g) chile powder blend
  • 4 burrito-size flour tortillas
  • 1 cup (115 g) shredded Monterey Jack cheese
  • Salsa and sour cream for garnish (optional)

1. Preheat:
Preheat grill to medium-high.
2. Marinate:
Place chicken in 11" x 7" (27.5 x 17.5 cm) glass baking dish. Scatter bell peppers and onion slices over chicken. In small glass jar, combine 3 tablespoons (45 ml) of the oil, the lime juice, garlic, and chile powder blend; cover tightly and shake to blend. Pour mixture over chicken and vegetables, stirring to coat. Cover and refrigerate for 1 to 2 hours.
3. Grill:
Place a 12" x 18" (30 x 45 cm) sheet of heavy-duty foil on work surface, shiny side up; transfer peppers and onion to foil, letting excess marinade drip back into dish with chicken. Place packet on grate over heat and cook for 10 minutes, turning once (be careful not to pierce foil when turning). Move foil packet to side of grate, turning it as you move it. Drain chicken and place on grate over heat. Cover and cook for 6 to 7 minutes per side, or until internal temperature reaches 160°F (71°C) for breasts or 170°F (77°C) for thighs and juices run clear, turning chicken and vegetable packet once. Remove chicken and vegetables from grill, but keep grill going for final cooking.
4. Serve:
Slice chicken across the grain into thin strips. Place one-quarter of the strips at the base of a flour tortilla. Add about one-quarter of the vegetables (but don’t overfill the burrito); top with 1/4 cup (29 g) cheese. Fold up the bottom of the tortilla over the filling. Fold in the sides, then roll tortilla up tightly. Repeat with remaining ingredients. Brush rolled burritos with remaining 1 tablespoon (15 ml) oil. Place on grate over heat, seam side down. Cook for about 2 minutes or until burritos are firm and lightly browned. Carefully turn burritos and cook for about 2 minutes
longer. Serve with salsa and sour cream on the side....and this great grilled chicken burritos is ready for feasts....enjoy it !

Grilled Garlic Bread

Try this grilled garlic bread recipe... a nice one !

* 2 (4 inch) whole wheat pita bread
* 2 teaspoons olive oil
* 1 large garlic clove, peeled and halved
* 4 teaspoons grated parmesan cheese
* 1/8 teaspoon salt
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano


1.Preheat broiler.
2.Cut a slit on both sides of the pita and gently pry (or cut) the pita so that you have 2 circles from each pita.
3.Lightly brush the rough side with olive oil.
4.Rub each pita circle with the garlic clove.
5.Cut each pita circle into quarters.
6.Arrange the pita pieces on a cookie sheet, single layer.
7.Sprinkle the parmesan, salt, paprika and oregano over the pita pieces.
8.Place 6 inches from broiler and broil 2-3 minutes or until golden brown.
9.Watch them carefully while broiling as they will quickly go from finished to burnt.
The grilled garlic bread is ready to serve...nice taste and great for starters meal !

Hot Grilled Chicken Wings

Another nice grill recipe....Hot Grilled Chicken and tasty !


* 2 1/2 lbs chicken wings, separated (about 2 dozen)
* 2 tablespoons canola oil
* 1 tablespoon vinegar
* 5 tablespoons Tabasco sauce (or other hot pepper sauce)
* 1/2 teaspoon garlic powder
* ground red pepper, to taste


1.Set oven to"broil" and place rack 6" from the element.
2.In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder.
3.Place chicken wings on a broiling pan.
4.Using a pastry brush, coat the wings with the sauce mixture, and then broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes.
5.You can also cook these wings on the BBQ grill.
6.Serve near a fire hydrant.
7.Serve with Celery sticks and prepared Cool Ranch dip or Bleu Cheese dip (on the side). Enjoy this grilled chicken wings...great taste. Nice !

Grilled Lamb Loin

Try this amazing grill recipe...the Grilled Lamb Loin...the perfect grill !

  • 1 cup (235 ml) olive oil
  • 1/2 cup (80 g) finely chopped onion
  • 1/2 cup (50 g) chopped green onions (white and green parts)
  • 2 tablespoons (8 g) minced fresh parsley
  • 2 tablespoons (28 ml) fresh lemon juice
  • 1 tablespoon (10 g) minced shallots
  • 1 teaspoon (6 g) kosher salt
  • 1 teaspoon (2 g) freshly ground pepper
  • 2 boneless lamb loins (8 ounces [225 g] each), trimmed

1. Preheat:
Preheat grill to high.
2. Marinate:
In nonreactive dish, whisk together all marinade ingredients. Add lamb, turning to coat. Cover and let marinate at room temperature for 1 to 2 hours, turning lamb in marinade several times.
3. Grill:
Drain lamb, discarding marinade. Place lamb on grate over heat and sear all sides, 1 to 2 minutes per side. At this stage the lamb should be rare to medium-rare. If you want the meat more well-done, continue to cook to desired doneness, turning as needed. Remove from heat and let stand for 5 minutes before slicing...hmm..nice tasting grilled lamb loin ...enjoy the feasts..!