Favorite Recipes: Grilling

Sesame Steaks

I found this recipe years ago in a Taste of Home magazine. When used with the right steaks, it has amazing flavor. Not as good as Jeremiah's steaks lol but still good. I still had a cheap steak leftover so I used that and it tasted pretty decent. Even though I only used 1 steak, I still used all the ingredients and their original measurements to make sure my steak was fully marinated in flavor. I know I'll keep going back to this recipe, especially since it's so easy!

Sesame Steaks (2-4 servings) (TOH):

1/2 c soy sauce
2 tbsp brown sugar
2 tbsp veggie oil
2 tbsp sesame seeds
2 tsp onion powder
2 tsp lemon juice
1/4 tsp ground ginger
2-4 t-bone steaks, or your choice

Combine the first 7 ingredients in a plastic zip-loc bag and mix well. Pierce the steak all over with a fork. Add steak; seal and turn to coat. Refrigerate at least 4 hours or overnight. Drain and discard marinade. Grill steaks to desired doneness. Enjoy!

Marinating...

Enjoy!...

Montreal Steaks

Last summer, I used to have a lot of bbq's with a friend of mine, Jeremiah, who introduced this yummy concoction to me. He uses any variation of these ingredients, plus others as well-half the time I don't know what he puts in his marinade but it always tastes phenomenal! I had bought steak for another recipe that I didn't end up using and I always have the main ingredients on hand so I made my own version of his steaks. They were good of course but not as good as his. It also didn't help that I used cheap steaks and I had to cook mine on a George Forman grill, compared to outside, which always tastes better! But this is a recipe I'll always come back to over and over again.

Montreal Steaks: 2-4 servings

1 packet of Montreal steak seasoning (one packet works well with 2 steaks)
1/4 c olive oil
2-4 tbsp soy sauce
2-4 tbsp teriyaki sauce
2-4 tbsp Worcestershire sauce
1 tsp liquid smoke
2-4 steaks, your choice

Add the first 6 ingredients to a gallon-size zip-loc bag. Pierce the steaks several times with a fork on both sides. Add the steaks to the bag; seal bag and turn to coat. Refrigerate overnight.

Remove steak from marinade and grill to desired doneness. While steak is grilling, you can pour in remaining marinade over steaks. Enjoy!

Steaks pricked and ready to be marinated...

Ingredients...

Steaks marinating...

Enjoy!...

Grilled Turkey

My parents started grilling their turkey a couple years ago and they loved it. I've had it a couple times when they've made it and the turkey is always so moist and the skin is always nice and crispy. When I hosted our girls' dinner last fall I decided to make the turkey on the grill. But for some reason I didn't post it on my blog then. The girls came up to my parents again in the beginning of August and I grilled up a turkey for all of us to snack off all weekend. This time I took pictures and wrote down the directions to add to my blog. Super super easy to make!

Grilled Turkey: 8-10 servings

Fresh or frozen turkey (thawed), any size, making sure to fit on the grill
Olive oil
Salt & pepper
Any seasoning you prefer
Drip pan

Remove the turkey from the fridge 1 hour before grilling. Dry the turkey as much as possible inside and out with paper towels. Rub olive oil generously on the turkey. Season generously with salt and pepper. (When I made the turkey the first time, I only used salt and pepper. The second time, I used salt, pepper and a 15-seasoning blend my mom had on hand). You can use any type of seasoning you want. Make sure it generously coats the turkey.

Place the turkey on a rack-this is an important step as it will not cook properly if it is not on a rack. While the turkey is resting, prepare the grill.

Remove the grills and place a drip pan directly on the burners in the middle of the grill and replace the grills. The turkey has to cook by indirect eat so only turn on the outside burners to medium heat and preheat for 10 minutes.

When the grill is ready, place the turkey, with the rack it has been sitting on, on the grill in the middle of the drip pan. If you are cooking extra legs, place around the turkey anywhere they will fit and close the grill lid.

After about 1 hour, check the turkey. You want to cook the turkey 10 minutes per pound or until an internal temperature reaches 170. Take the turkey off the grill and let rest 15-30 minutes. Do not cover with foil or the skin won't be as crispy. You may need to remove the extra legs before the turkey is done so they cook faster. Enjoy!

Drip pan placed under the grill grates...