Hambugers Yummy "New Recipe" Enjoy

Here is a vey basic hambuger recipe, but it's so good. So why not give it a try today.

"Beef it's whats for dinner"

Ingredients




1-1/2 pounds 80-percent-lean ground beef

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

4 super-size English muffins, split

1 garlic clove, halved

1 tablespoon extra-virgin olive oil

8 fresh basil leaves

4 tomato slices


Directions

Divide beef into quarters. Shape each piece into a 3/4-inch-thick patty.

Prepare a covered grill for direct grilling. Combine salt and pepper in a cup; sprinkle over both sides of patties.

Grill patties about 15 minutes, turning every 4 minutes until an instant-read meat thermometer inserted in the side of each burger registers 160 degrees F.

While burgers are cooking, grill muffins, cut side down, for 1-1/2 to 2 minutes, until toasted. Rub garlic on toasted side, then brush each half with oil.

Place basil leaves on bottom halves of muffins. Top with burgers, tomato slices and top halves of muffins.

Makes 4 servings.

Yummy Mommy Look BBQ Spareribs

Barbecued Spareribs

Here's another great recipe from Southern Grill Man.com.

Enjoy!!

3/4 cup Ketchup

1 tb Worcestershire sauce

1/2 cup Cider vinegar

1 Rack of pork ribs

2 tb Hot sauce

1 md Onion, Chopped

3 Garlic cloves, minced

Directions:

Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire sauce in a mixing bowl and stir until blended. Pour half of the sauce into a glass baking dish large enough to hold the ribs in a single layer. Place the ribs meaty side down in the sauce. Pour remaining sauce over; cover and refrigerate for 12 to 24 hours.


Heat a charcoal grill until the coals are thickly coated with ash. If you are using a gas grill, preheat on low for 5 minutes with the lid closed.

Place the ribs on a rack set at least 6 inches from the fire. Grill slowly, for 15 minutes. Turn and baste with sauce. Ribs should have browned slightly. If they still look raw, stoke the fire. If they have browned a great deal or scorched in spots, move ribs to a cooler part of the fire. Cook for 15 minutes, baste, and turn again. Grill for 30 to 45 minutes longer, turning and basting, every 5 minutes. Watch the fire carefully, keeping flames away from the ribs.

To serve, slice the rack into individual ribs and pile on a heated platter.

Serves 4.

Grilled Chicken with Savory Summer Vegetables

Grilled Chicken with Savory Summer Vegetables











4 boneless skinless chicken breast halves (about 1lb)
1/4 cup sun-dried tomato Vinaigrette Dressing
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup chopped asparagus
1/2 of a red onion, cut into chunks

Preheat grill to medium-high heat. Brush chicken with dressing, let stand 10 minutes.
Toss vegetables with remainder of dressing and place in grill pan (coat pan with olive oil) or aluminum foil pan with holes poked in bottom.

Grill chicken until cooked through and vegetables until tender (about 20 minutes)

Note: The chicken was cooked with a teriyaki marinade, as I was unsure how the tomato dressing would taste. The dressing coating was excellent on the vegetables so next time I wouldn't hesitate to use it on the chicken.

Strawberry Orange Smoothie

This is just one beverage recipe from my soon to be grilling website. What website you might ask ? Southern Grill Man.com. Hopefully will be online soon.

If you like a healthy drink this one should be in your recipe box. I hope you find this drink as enjoyable as I did.

Strawberry Orange Smoothie

1/2 cup chopped strawberries

1/2 cup orange juice

1/2 cup crushed ice

1/4 teaspoon honey


Directions:
Combine strawberries, orange juice, ice, and honey in blender. Blend until smooth. Garnish with sliced strawberries.

Chicken With Peaches It's to die for

If you love grilled chicken, and you like peaches. This is a recipe you must give it a try. It's one of the best chicken recipes that I have tried in a long time.

This is just one of many recipes that will be on Southern Grill Man.com.

From the Southern Grill Man team, HAPPY NEW YEAR!

If you try this recipe and you like or dislike it feel free to leave us a comment.


Grilled Chicken With Peaches

INGREDIENTS:

1 cup 100% peach spreadable fruit

2 tablespoon olive oil

4 teaspoon soy sauce

1 tablespoon ground mustard (spice)

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

8 bone-in skinless chicken breast halves

8 medium ripe peaches, halved and pitted


DIRECTIONS:


Spray grill rack with nonstick cooking spray before starting grill for indirect heat. In a small bowl, combine the first eight ingredients; set aside. Grill chicken, covered, over indirect medium heat for 10 minutes on each side. Brush chicken with glaze. Grill 10 - 15 minutes longer or until juices run clear, turning every 5 minutes and brushing with glaze. Transfer to a serving platter and keep warm.



Grill peach halves cut side down over indirect heat for 2 minutes. Turn; brush with glaze and grill for 3-4 minutes longer or until tender. Serve grilled peaches with chicken.



Yield 8 serving

Welcome To Southern Grill Man "Cooking Southern Style"

Welcome to the Southern Grill Man. "Cooking Southern Style"


I found this article and thought I would share it with everyone. I enjoy cooking on the grill.

These are some very good tips to follow. If anyone would like to add to this please feel free to do so.

9 Tips for a Successful Barbeque's by Andrew Bicknell


There are thousands of tips to be found when it comes having a successful barbecue. There’s a wide variety of subjects that can be covered from how to cook different cuts of meat and what type of grill to use to how to achieve a particular taste for your barbecued foods. But there are some basic tips that can help anyone with the basics and will get them started successfully barbecuing. By following the 9 tips listed below you can start you career as a backyard barbecue master the next time you fire up your grill.

1. The most important thing you need to do when barbecuing is to control the heat. If your fire gets to hot or flares up out of control you can easily burn and dry out your meat. This is not something that is fun to have happen because it effectively kills the whole barbecue experience.

2. Rub you grill with oil before you fire it up to help prevent your meat sticking to the grates. If your grill is already hot you can use a regular spray bottle filled with cooking oil. Just spray the grates before you set your meat on it.

3. Use tongs or a spatula to turn your meat. Never use a fork because piercing the meat allows the juices to escape.

4. Bring your meat to room temperature before grilling. This will allow your meat to cook evenly throughout.

5. Always pre-heat your barbecue. For gas turn on high for 5-10 minutes then adjust temperature as needed. For charcoal light the coals 30 minutes before you intend to start cooking.

6. A clean barbecue grill is a happy grill. See step 2 above. By keeping your food from sticking to the grill it will stay cleaner.

7. When using a barbecue sauce be sure to wait until the outside of the meat is cooked before applying the sauce with your brush. If you add your barbecue sauce to early it can char and cause flares ups when it drips off the meat.

8. The larger the cut of meat the further away it should be from the heat source. This will allow the meat to cook evenly all the way through.

9. If you are doing shish-kabobs and using wooden skewers be sure to soak them in cold water for an hour or so to prevent them from burning.

These tips are a great general guideline to follow for anyone wishing to become a backyard barbecue master. They will give you a good base to start from and any recipe or technique you attempt will have a much better chance of success.

Andrew Bicknell is a barbecue aficionado with a website about barbecuing. For more tips for a successful barbecue visit his web site Backyard Barbecue.

Article Source: http://EzineArticles.com/?expert=Andrew_Bicknell