On The Grill

Tangy and savory or smoky and sweet? We’ve got it all.

Mocktails/Cocktails | Appetizers | Brunch | Summer Salads | Entrees | On the Grill | Desserts


Glazed Salmon Steaks

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)

Step 1

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.

Step 2

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.

Step 3

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)

Barbecue Chicken

2 8-ounce bone-in chicken breast halves  (also delicious on salmon!)

Spice Mixture:

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)


Citrus-Marinated Turkey Breast

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)



Memphis Dust Barbecue Dry Rub

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)

Beer Brats

  • 1 large onion, diced
  • 4 12-oz. cans of beer
  • 10 bratwurst
  • 2 teaspoons red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Step 1

Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.

 Step 2

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.

 Step 3

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