Get Your Grill On!
May 06, 2011 04:16AM ● Published by Ashley West
Whether you’re cooking just for the family or for all the neighbors, make sure you’ve got plenty of great recipes and grilling know-how. These recipes have a little extra yum thanks to all-natural Ac’cent® Flavor Enhancer, which boosts your ingredients’ already-delicious taste and has 60 percent less sodium than salt.
— Let meat rest for several minutes before slicing or serving. This lets the juices redistribute throughout the meat, which keeps it nice and juicy.
— Slice flank steak diagonally across the grain, otherwise it will be too tough.
— Know your ribs. Pork spare ribs come from the outer edge and tend to be leaner. Baby back ribs are shorter and are cut from the back. Country style ribs come from the shoulder area and are meatier than the other cuts.
— When buying shrimp for grilling, make sure you get at least jumbo sized (12 to 15 per pound), or colossal (about 10 per pound). If they’re much smaller, they will be harder to handle and will cook more quickly than the other ingredients on the skewer.
Makes 4 hamburgers
1 1/2 pounds lean ground beef
1/2 cup finely chopped red or green bell pepper
4 teaspoons Red Devil Cayenne Pepper Sauce
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme leaves, crushed (optional)
1/2 teaspoon Ac’cent Flavor Enhancer
1/2 teaspoon salt
In large bowl, combine all ingredients; shape into 4 patties. Grill or broil until beef is no longer pink. Serve, if desired, on hamburger buns and top with shredded lettuce and cheddar cheese.
Smokey Steak Kabobs
2 tablespoons Wright’s® Natural Hickory Seasoning
½ teaspoon Ac’cent Flavor Enhancer
1 cup coffee
1/2 cup chopped onion
1/3 cup oil
2 pounds steak (rib-eye or sirloin) cut into 1-inch cubes
1 large green pepper, cut into chunks
1/2 pound fresh mushrooms
In a bowl, combine hickory seasoning, flavor enhancer, coffee, onion and oil. Add steak cubes and stir occasionally. Marinate 45 minutes. Drain.
Using long skewers, alternate steak cubes, green pepper chunks, mushrooms and cherry tomatoes. Place skewers on grill over hot coals. Grill 6 minutes, turn and grill additional 4 to 6 minutes.