1/2 cup low-sodium soy sauce
1/3 cup dry sherry
1 clove garlic, crushed
8 (4-ounce) salmon steaks (1/2 inch thick)
1/3 cup firmly packed brown sugar
2 tablespoons honey
2 teaspoons vegetable oil
Vegetable cooking spray
Flowering chives (optional)
Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 1 hour, turning occasionally.
Remove fish from marinade, reserving 3 tablespoons marinade. Discard remaining marinade. Combine reserved marinade, brown sugar, honey and oil in a small saucepan. Cook over medium heat until mixture comes to a boil and sugar dissolves.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 F). Place fish on rack. Grill, covered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork, basting occasionally with brown sugar mixture. Garnish with flowering chives, if desired.
submitted by Carolina Alumni Review Editor Regina Oliver (attributed to Cooking Light: The Lazy Gourmet)
2 8-ounce bone-in chicken breast halves (also delicious on salmon!)
1 teaspoon sugar
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon cumin
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
Combine spice mixture ingredients in a bowl, stirring well.
Loosen the skin from 2 8-ounce bone-in chicken breast halves by inserting fingers, gently pushing between skin and meat; rub spice mixture evenly under skin over meat. Lightly coat skin with cooking spray.
Place chicken, breast side down, on a grill rack coated with cooking spray. Grill about 15 minutes or until a thermometer inserted in the thickest part registers 165 degrees F, turning twice.
Let chicken stand 10 minutes. Remove skin; discard.
submitted by Advertising Account Representative Jana Collins (attributed to Cooking Light magazine)
1 boneless turkey breast
1 c. orange juice
¼ c. lime juice
¼ c. olive oil
3 T. apple cider vinegar
2 tsp. salt
1 tsp. pepper
2 tsp. oregano
Remove and discard skin (and any gravy bags that may come with turkey). The turkey I buy comes in a mesh net, which I wrap back around the turkey after it is skinned. If you don’t have one, you can use butcher string to tie up the turkey breast. Place the turkey in a gallon-size plastic bag; set aside.
Combine the remaining ingredients in a jar; close tightly and shake vigorously. Set ½ c. marinade aside. Pour remainder over turkey in the plastic bag. Seal tightly and chill for 8 hours, turning bag occasionally.
Remove turkey from marinade and discard marinade. Cook turkey on a grill with lid closed (400–500 degrees F). Times will differ depending on your grill, but I cook for 20 minutes on one side and 25 on the other side, for 45 minutes total or until a meat thermometer registers 170 degrees F, brushing occasionally with the saved ½ c. marinade. Let stand for 10 minutes. Use kitchen shears to remove the butcher string or mesh net and slice.
submitted by Director of Membership Stephanie Miller (attributed to Southern Living magazine/Carolyn Gaskins)
Makes 3 cups
¾ cup packed dark brown sugar
¾ cup granulated sugar
½ cup paprika
¼ cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons crushed dried rosemary
Mix all the ingredients together in a bowl.
Rub over chicken, turkey, or pork before grilling. Especially good on pork ribs.
submitted by Coordinator of Outreach for Alumni, Clubs and Families Joe Petrizzi (attributed to Meathead: The Science of Great Barbecue and Grilling)
Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
Combine the beer and onion in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
submitted by Coordinator of Networking and Outreach Jack Ahern (attributed to allrecipes.com)