In many ways, our Memorial Day celebrations capture the heart of all things Americana. There’s meat on the grill, family and friends in the backyard, suds in the cooler and well-deserved tributes to the men and women who’ve died protecting our nation.
To help you get your weekend celebrations off to a rocking start, we’ve compiled a few great, mouthwatering grilling recipes you and your family will love. So crack open a cold one, invite the whole crew over, and fire up the grill.
1/4 cup real maple syrup
1/4 soy sauce
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup olive oil
3-6 cloves garlic, crushed
3 rosemary sprigs (2-inch)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1 teaspoon lemon zest Green Bean Stuffing:
1 teaspoon olive oil
1/4 cup thinly sliced onion
2 cloves slivered garlic
3/4 cup sliced mushrooms
3/4 cup fresh green beans, French sliced
1/3 cup dried cherries
1 tablespoon spicy mustard
Salt & fresh ground pepper to taste Glaze:
1 tablespoon spicy mustard
1 tablespoon honey
6 slices bacon
18 pineapple chunks
18 fresh basil leaves
1 tablespoon bacon grease
3 tablespoons BBQ, Teriyaki Sauce or flavored mustard
6 wooden skewers (soak 10 minutes in water before using)
Use the lowest setting on a gas grill or low charcoal heat. Place plank with food directly over the heat source. Cook with the lid closed. Plank should reach heavy smoke in 10 to 15 minutes. When plank begins to smoke, check often–use spray bottle filled with water to extinguish any flame on the plank. This approach promotes a heavy smoke flavor. Grill (Indirect Heat):
Use a medium setting on a gas grill. If using charcoal, pile coals to one side. Place plank opposite the heat source. Cook with lid closed. Plank should begin to smoke after 15 to 20 minutes. The plank should not catch fire using this method. Cooking time increases due to the lower temperature. This method promotes a light smoke flavor. Oven:
Preheat oven and board to 350º. Place plank with food, directly on oven rack. Position a foil lined baking sheet on the rack below the plank to catch any drippings. This method infuses a light smoke essence into food. Planks can be cleaned and reused. Words Of Caution -Never leave planks unattended on the grill or wherever being cooked.
-Avoid repeatedly opening the grill cover as this can cause flare-ups and lost heat.
-Be careful not to inhale smoke or allow it to billow into the eyes.
-Use a large metal spatula to move planks around and off the grill.
-Do not to bring a burning or smoldering plank inside the house. From the book, Grill It! Plank It! Wrap It! Smoke It!, by Tiffany Haugen.