Summertime Grilled Articles
Grill Master
Do's Do Season the grill before using it for the first time (out of the box). Pre-heat the grill to about 300F and liberally apply vegetable oil with More
Hot Off The Grill
Grilled Ginger Mahi-Mahi with Florida Tropical Fruit Salsa For many onsite customers, grilling automatically suggests classic burgers, dogs and ribs. More
Summertime Grilled Recipes
Grilled Chicken with Mango Ginger Chutney
YIELD: 12 SERVINGS 4 lbs. boneless, skinless chicken breasts 2 large ripe mangos, peeled, pitted and pureed ⅔ cup balsamic vinegar 4 Tbsps. oil 1½ tsps. salt More
Grilled Ginger Mahi-Mahi with Florida Tropical Fruit Salsa
Grilled Ginger Mahi-Mahi with Florida Tropical Fruit Salsa Yield: 4 servings Florida Tropical Fruit Salsa: 1 cup fresh pineapple, cut into 12 inch cubes More
Grilled California Avocado and Steak Arepas
INGREDIENTS:Steak: 2 garlic cloves, peeled 1 Tbsp. finely chopped red chili peppers 2 tsp. ground cumin 1 tsp. dried oregano leaves 1 tsp. salt cup lime More
Grilled Cinnamon Sticks
INGREDIENTS:1 6.5 inch Little Charlies frozen pizza crust Melted butter, as needed Cinnamon sugar, as needed Cinnamon roll frosting, optionalDIRECTIONS:1. More
Grilled Turkey Chops
From: Chef-owner Todd English, Olives. Yield: 6 servings. 6 turkey chops 1 1/2 tsp. kosher salt 1 1/2 tsp. black pepper BRINE: 6 cups boiling water zest More
Grilled Balsamic and Grapefruit-Glazed Salmon
Grilled Balsamic and Grapefruit-Glazed Salmon YIELD: 24 servings 6 cups fresh grapefruit juice 3/4 cup balsamic vinegar 3/4 cup brown sugar 24 each salmon More
Grilled Savory Boneless leg of American lamb
Yield: 8 to 10 servings 1 lamb leg, boned 1 Tbsp. paprika 1 Tbsp. coarse garlic salt 1 Tbsp. ground cumin 2 tsps. dry mustard 2 tsps. ground pepper 2 More
Grilled Tuna on a Bed of Roasted Peppers with Balsamic Vinegar Sauce
YIELD: 10 servings Tuna: 3 3/4 lbs. tuna steak* salt, as needed pepper, as needed vegetable oil, as needed Roasted Peppers & Balsamic Vinegar Sauce: 8 More
Smoky Sweet Grill Glaze
INGREDIENTS:3 cups apricot jam or preserves 1 cups Big n Bold Monterey spice 6 ounces smoky BBQ sauce 6 ounces yellow or brown mustardDIRECTIONS:Combine More
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