grilling
By Carrie Roush Nicholas on Sunday, March 15, 2015 at 6:54am
Pork Chops with Coffee Dry Rub Yields: 8 servings Cook time: 15 minutes Prep time: 5 minutes Ingredients 4 teaspoons chili powder 4 teaspoons ground coffee 2 tablespoons dark brown sugar 4 teaspoons salt 6 medium, bone-in pork chops about 1-inch thick ¼ teaspoon turmeric ¼ teaspoon ground coriander ¼–½ teaspoon cayenne ½ teaspoon freshly ground pepper ½ teaspoon garlic powder ½ teaspoon onion powder Instructions In a small bowl, combine all the ingredients and stir until well blended. Preheat the grill. Generously rub both sides of the pork chops with the coffee rub. Grill the pork chops for about 5 to 7 minutes on each side over a medium heat. Let the chops rest covered with aluminum foil before serving. Discard any unused rub. Recipe created by world champion pitmaster Chris Lilly, on behalf of Kingsford® charcoal. Grilled Chicken Wings Yields: 4 servings Cook time: 2 hours Prep time: 10 minutes Ingredients 1 pound chicken wings 1 teaspoon salt 1½ cups Hidden Valley® Original Ranch® Dressing 2 cups KC Masterpiece® Original Barbecue Sauce 2 teaspoons red pepper 4 tablespoons granulated garlic Instructions Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Mix garlic, red pepper and salt; rub onto wings. Pour Ranch dressing into Glad® food storage bag; add wings. Shake bag to coat wings. Remove wings from bag; place on aluminum foil, fold into cooking pockets and seal tightly. Place pockets on main grill rack for about an hour and a half. Remove wings from pockets and finish directly on grill over moderate flame. Turn every two minutes until wings develop a crust. Baste wings with KC Masterpiece® Original Barbecue Sauce. Serve warm. Overstuffed Barbecue Potato Ingredients 2 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 3 cups fine shredded cheddar cheese 4-6 extra large baked potatoes 6-8 slices bacon crumbled 8 ounces sour cream 8 ounces whipped butter or margarine ⅓ cup chopped, fresh scallions Instructions Prepare your outdoor grill for indirect heat, by building a charcoal fire on one side of the grill, leaving the other side void. Preheat the grill to 450°F. Wash the potatoes and wrap them with aluminum foil. Place the wrapped potatoes over the void side of the grill, close the grill lid, and cook for 1½ hours or until the potatoes soften. Remove the potatoes and set aside. In a small bowl mix the sour cream and the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Cut each potato open and add butter, seasoned sour cream, cheese, scallions and bacon bits. For added impact, try topping your overstuffed potatoes with grilled chicken, turkey, beef or pork. Honey Pork Tenderloin Kabobs Yields: 4 servings Cook time: 15 minutes Prep time: 15 minutes Ingredients 1 teaspoon dried tarragon 1½ pounds pork tenderloin cut into 24 one-inch cubes 3–4 sweet potatoes cut into 24 one-inch cubes 4 green peppers each cut into 8 two-inch pieces 4 medium, ripe peaches unpeeled, pitted, quartered 8 yellow onions each cut into 4 two-inch pieces olive oil for grilling ½ cup bourbon OR 2 tablespoons cider vinegar* ½ cup honey ½ cup mustard Instructions Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze. * Bourbon is optional, can substitute 2 tablespoons cider vinegar Herbed Pork Chops Yields: 4 servings Cook time: 15 minutes Prep time: 10 minutes Ingredients 1 cup reduced fat Italian dressing 4 pork loin chops ¾-inch thick 4 tablespoons fresh herbs chopped, (any combination: chives, basil, oregano, rosemary) Southwestern Kabobs Yields: 4 servings Cook time: 10 minutes Prep time: 10 minutes Ingredients 4 boneless pork chops cut into 1-inch cubes 4 tablespoons taco seasoning ½ green bell pepper seeded, cut into 1-inch pieces ½ large onion peeled, cut into 1-inch pieces Instructions In a plastic bag or shallow bowl, toss together pork cubes with seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers*. Grill over medium-hot fire, turning occasionally, until pork is nicely browned, about 10 minutes. * If using wooden skewers, soak in water for 20 minutes before using. Memphis BBQ Sauce Ingredients 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon onion powder 2 cups ketchup ⅔ cup apple cider vinegar 3 tablespoons Worcestershire sauce ½ cup brown sugar ½ cup molasses ½ cup yellow mustard ½ tablespoon ground black pepper ½ tablespoon salt Instructions Mix all ingredients together in a medium sauce pan and bring to a simmer. Cook over medium low heat for 30 minutes stirring frequently to avoid scorching. Remove from heat and place in the fridge to cool. East Carolina BBQ Sauce Ingredients 1 cup vinegar 1 teaspoon coarse black pepper 1 teaspoon red pepper flakes 1 teaspoon salt 2 tablespoons brown sugar ¼ cup ketchup ½ cup water Instructions Mix all ingredients well and refrigerate for a minimum of 24 hours to allow the flavors to meld. Fish & Seafood Dry Rub Prep time: 15 minutes Ingredients 1 teaspoon dill weed dried 1 teaspoon mustard powder 1½ teaspoons celery salt 1½ teaspoons curry powder ½ teaspoon black pepper ½ teaspoon tarragon leaves, dried ¼ teaspoon cayenne pepper 2 teaspoons lemon pepper 2 teaspoons thyme dried 2½ teaspoons kosher salt 3 teaspoons paprika 3 teaspoons turbinado sugar 4 teaspoons garlic powder Instructions Add all ingredients in a small bowl and mix well. Season fish or seafood liberally prior to grilling over Kingsford® charcoal. Store the remaining dry rub in an GLAD® food storage container at room temperature. Beef Dry Rub Prep time: 15 minutes Ingredients 1 tablespoon dark brown sugar 1 teaspoon coriander 1½ teaspoons Worcestershire powder 1½ teaspoons garlic powder ½ teaspoon ginger ground ½ teaspoon turmeric ¼ teaspoon cayenne pepper ¼ teaspoon nutmeg 2 teaspoons coarse black pepper 5 teaspoons kosher salt 5 teaspoons paprika Instructions Add all ingredients in a small bowl and blend well. Prior to grilling over Kingsford® charcoal liberally season beef, steaks or burgers. Store the remaining dry rub in an GLAD® food storage container at room temperature. Poultry Dry Rub Prep time: 15 minutes Ingredients 1 teaspoon black pepper 1 teaspoon onion flakes 1 teaspoon paprika 1 teaspoon thyme leaves, dried ½ teaspoon curry powder ½ teaspoon marjoram leaves, dried ¼ teaspoon cayenne pepper ¼ teaspoon rosemary leaves, crushed 2 tablespoons kosher salt 2 tablespoons turbinado sugar 2 teaspoons garlic powder Instructions Add all ingredients in a small bowl and blend well. Season chicken or poultry liberally, prior to grilling over charcoal. Store the remaining dry rub in an GLAD® food storage container at room temperature.
