Grilled Turkey Tenderloins

My husband is the grill master!  It is one of the reasons I get excited about warmer weather.  I beg him to grill for us most weekends.  This grilled turkey is amazing!  Seriously, you won't want to eat turkey prepared any other way!  So, so good!  We always double this recipe.  Who doesn't love delicious leftovers?!

The picture is a double recipe (four small tenderloins) but the recipe is for a single recipe (two small tenderloins).

Grilled Turkey Tenderloins

2 turkey tenderloins (about 2 pounds)
1 T minced garlic
1 t black pepper
1 T plus 1 t Worcestershire sauce*
2 T brown sugar
1 t salt
2 T vegetable oil

Mix all ingredients in a large ziplock bag.  Add tenderloins and marinate in the refriderator for at least 6 hours up to overnight.

In our kamado style smoker and convection grill, he preheated the temperature to 400 ^oF and cooked for about about 25 minutes or until the internal temperature reaches 170-175 ^oF.

* For those on a gluten-free diet, we recommend Lea & Perrins Worcestershire Sauce.

Southwest Barbecue Chicken

We have been trying to grill most weekend, even during the winter months.  It has been wonderful!  I love grilled food and it makes excellent leftovers!  Mmmmm.

This recipe came out of my husband's favorite grilling book.  I think a friend recommended it to him.  If you are looking for a good one, check it the link below.  The recipe below is one-third of the the one in the book.  We adjusted it for the amount of chicken we were cooking so we wouldn't have to store the leftover spice mix that would likely get lost in the cabinet.  We also added some more specific instructions.

 Try the grilled chicken cut up with some southwest tossed salad!

Southwest Barbecue Chicken

Recipe credit:  Wild Willy's Number One-derful Rub 

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl and Bill Jamison

¼ c paprika

2 T black pepper

1T salt

1T sugar

2 t chili powder

2 t garlic

2 t onion

1 t cayenne (optional)

½ c vegetable oil

Mix vegetable oil and spices in a resealable plastic bag.  Place chicken into the bag.  Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours up to overnight.  Remove chicken from marinade.  Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C).

We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 370 ^oF.  Cook on each side for about 10-12 minutes per side or until the internal temperature of the chicken is more than 160 ^oF. 

Grilled Teriyaki Chicken

One of my all time favorite recipes for Teriyaki Chicken (EF, DF, GF) now on the grill!  We were wanting to grill chicken but I didn't have enough Italian dressing to make Easy Grilled Chicken (EF, DF, GF) and didn't want to go to the store.  My genius husband suggested we use the teriyaki marinade we use all the time.  Such a fantastic idea!  Best grilled chicken ever.  We had ours with some asian chopped salad and rice.  Yummy!!

 

 

Grilled Teriyaki Chicken

¾ c reduced-sodium soy sauce*

¼ c vegetable oil              

3 T brown sugar

1 t garlic powder

½ t ground ginger

6 boneless, skinless breasts (about 2-2 ½ pounds)

In a large gallon plastic bag, combine the first five ingredients.  Mix well.  Add chicken.  Refrigerate for 4-8 hours, turning at least once.  Drain and discard marinade.  Grill to perfection. 

 

We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 370 ^oF.  Cook on each side for about 10-12 minutes per side or until the internal temperature of the chicken is more than 160 ^oF.  

 

Serves 6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce. 

Grilled Steak Burgers

We had a cookout this summer and wanted to make a great burger that would suit everyone's tastes.  Last summer, my husband made this recipe for Grilled Burgers (EF, DF, GF).  But we thought using the mustard rub might weird some people out.  So, we decided to use my husband's 4-2-1-1 rub on our burgers that he used on Grilled Peppered Steak (EF, DF, GF) earlier in the summer.  We thought keeping it simple with salt, pepper, garlic and a little sugar would please even the most discriminating palates.  Success!  Everyone seemed to really enjoy the burgers and he got several recipe requests.

Grilled Steak Burgers

2 pounds ground sirloin or ground beef

4 t black pepper

2 t salt

1 t garlic powder

1 t turbinado sugar

Mix pepper, salt, garlic powder and sugar in a bowl.  Rub the spice mixture generously on both sides of the hamburger patty.  Grill or broil burgers to your liking.  Serve on warm buns with your favorite toppings.
Serves 8

Kamado style smoker and convection grill instructions:

Set the dome temperature to 450 ^oF for a grill temperature of about 425^oF.  Grill burgers for about 5 minutes on each side.

Easy Grilled Chicken

We have tried a few chicken marinades, but you really can't beat using Italian dressing.  It is fast, easy, has good flavor and there is enough oil in it to keep the chicken nice and moist.  I love fresh grilled chicken and there are so many things you can do with the leftovers, if you have any.  You can toss it on a salad, make quesadillas, put it on a panini or grill it in a pita. 

We used Ken's Steakhouse Italian Dressing with Ramano Cheese.  This dressing is not dairy-free and is not labeled as gluten-free.  From some the ingredient list, I think gluten may very well be in this dressing.  If you need an Italian dressing that is egg-free, dairy-free and gluten-free, try Annie's Naturals Tuscany Italian Dressing.

 

 

Easy Grilled Chicken

2-3 pounds boneless skinless chicken breast (about 6-8)

1 16 oz bottle Italian salad dressing

Trim the fat off the edge of the chicken.  Put in a large glass dish.  Cover chicken with dressing and refrigerate for at least 6-8 hours.  Grill to perfection.

We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 370 ^oF.  Cook on each side for about 10-12 minutes per side or until the internal temperature of the chicken is more than 160 ^oF. 

Grilled Peppered Steak (4-2-1-1 Rub)

Are you ready for the best steak you have ever sunk your teeth into?  Here it is!  My husband has a new found love for grilling since he got his Kamado style grill about a year ago.  He came up with this simple yet deliciuos steak rub all on his own!  These were seriously the best steaks I have EVER eaten.  This is saying something.  Pre-kids, we enjoyed steaks at some of the finest steakhouses all over the country!  We really do know our steak!   

My husband has now dubbed this rub his 4-2-1-1 rub!  It has an official name now.

   

Grilled Peppered Steak

2 pounds filet steaks (about 6)

4 t black pepper

2 t salt

1 t garlic powder

1 t turbinado sugar

6 slices of thick cut bacon

Wrap each a slice of bacon around the sides of each steak and secure with a toothpick.  Mix pepper, salt, garlic powder and sugar in a bowl.  Rub the spice mixture generously on both exposed sides of the steak.  Set the steaks out for about 30-45 minutes or until they warm to room temperature.  Grill to your desired doneness.  

Kamado style grill cooking instructions:

We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 650 ^oF.  Sear 5 minutes on each side (with the vents open).  Then flip the steak one more time and cook 3 additional minutes (with the vents closed).  Be careful when you open the grill after the vents have been closed!  Wear hand protection and crack a little bit to release the steam before opening all of the way.  The steam will burn you!  Let the steaks sit out about 5 minutes before serving.  These instructions will get you best filet you have ever eaten, cooked medium!   

Chili & Pepper Grilled Shrimp

About four months ago, I posted this recipe for Spicy Grilled Shrimp.  We wanted to make this recipe again but we did not have all of the ingredients we needed.  Rather than run to the store, we adapted the recipe for what we had and for what we thought went well together.  The result was delicious!  I am not sure which variation I like the most!!

Chili & Pepper Grilled Shrimp  

Adapted from Spicy GrilledShrimp by AZRP February 2008

2 lb shrimp, peeled and deveined

2 T garlic powder

2 t salt

2 t chili powder

2 t black pepper

1 t cayenne pepper

3 t lime juice

4 T olive oil

Rinse and drain shrimp set aside.  Mix all remaining ingredients.  Add shrimp to the marinade, stirring to coat shrimp evenly.  Put shrimp on skewers.  Grill over direct heat for about 2 minutes on the first side.  When they start to curl up, flip them and watch until they curl fairly tight and remove immediately.  Some of the shrimp won't curl tight but you can pretty much tell when they are done.  Don't overcook!  Let them rest for a few minutes before serving.

Grilled Greek Chicken

Here is another great Pinterest find!  We used the marinade exactly as described in the recipe and it gave the grilled chicken excellent flavor.  While the cucumber relish sounds awesome, we served our chicken on warmed pitas with hummus and cucumber slices.  It was delicious and our kids loved it!  For those on a gluten-free diet, serve the chicken on your favorite gluten-free bread or wrap.

Grilled Greek Chicken - The chicken pictured above, was made as described in this recipe.  Please click to link to the recipe.

Cuban Flank Steak

About a month ago, I posted a recipe for beef fajitas.  I bought the meat for the fajitas at a retail warehouse shopping club.  The meat came in a double pack.  We cooked one up immediately for the fajitas and froze the other for a later use.  I wanted to do something different for the later use and found a great recipe for grilled Cuban Flank Steak on Pinterest.   

Cuban Flank Steak - The marinade we used was exactly as described in this recipe.  Click to link to the recipe.

Smoker and Convection Grill Instructions
The original recipe tells you to grill on each side for a few minutes and warns to not overcook or your steak will be tough.  We slow cooked ours in a kamado style smoker and convection grill and the meat turned out so tender.  If you happen to have a similar grill or smoker, Set the dome temperature to 300 ^oF for a grill temperature of 280^oF and cook for about 1½ hours.

Grilled Cajun Orange Roughy

My goal is to post about eight recipes a month.  I am so not going to make it this month!  I have tried a couple of recipes that need some serious adjustments before they are ready to post.  Plus, it has just been a crazy busy month for us.  So, I hope to get a few more in this month before it ends!

Here is a surprisingly easy recipe for fish on the grill.  I got a great deal on orange roughy and found this delicious recipe here.  I doubled the garlic because we love garlic.  I also doubled the salt because I used a lower sodium seasoned salt in place of regular salt.  I used half of the paprika, simply because I ran out and didn't want to run to the store before dinner.  I reprinted the recipe below rather than simply linking to it to include our grilling instructions as the original recipe provided broiler instructions.  Enjoy!

Grilled Cajun Orange Roughy

This recipe was adapted from How to Grill Gluten-Free Cajun Orange Roughy by Danna Korn and Connie Sarros.

4 5 oz orange roughy filets

2 T butter or margarine*, melted

½ t garlic powder

1 t paprika

½ t cumin

¼ t seasoned salt

¼ t freshly ground black pepper

¼ t cayenne pepper

¼ t thyme

½ t oregano

1/8 t sugar

Preheat grill.  Rinse the filets and pat dry.  Combine the butter, garlic powder, paprika, cumin, salt, pepper, cayenne pepper, thyme, oregano, and sugar into a paste.  Spoon 1/4 of the mixture on top of each filet, spreading evenly over each piece.  Wrap filets in aluminum foil and cook over direct heat for about 7-8 minutes or until flakes easily with a fork.  For a Kamado style smoker and convection grill cook over direct heat of about 300^o. 

Serves 4

*For those allergic to dairy, make sure your margarine is dairy-free.

Note:  For the amount of cayenne pepper used, it was a little spicier than I expected.  While we loved this, some may need to adjust for a milder flavor.  The original recipe includes nutritional information here.

Spicy Grilled Shrimp

We (my husband) got a new grill last week and he was eager to try it out.  For Mother's Day, he grilled a fabulous dinner of shrimp and steak.  I especially loved the shrimp.  We can't take credit for the recipe so I will just link to it (below).  I hope to share many more yummy grilled recipes this summer.  And hopefully, my husband will be doing a lot of the cooking!

Spicy Grilled Shrimp - The shrimp pictured above, were made exactly as described in this recipe.  Click to link to the recipe.

Note:  Rather than take out some of the cayenne for our kids, we just rinsed the cooked shrimp off for them.  The rinsed shrimp kept some flavor but were not as spicy.