Whether in the kitchen or outside on the grill, I enjoy cooking. Along the way, I've stumbled across a few recipes that have worked well, so I thought I'd share them with anyone interested. Nearly all of these have been 'borrowed' and/or modified from someone else's recipe, but what respectable recipe hasn't?
I have to be honest, the real reason for this page is that I can never find a recipe when I'm looking for it. I figure if I put my favorites here, I'll always know where they are!
At the bottom of the page is some information about grilling techniques for various meats. If interested in such things, click here to zip down passed the recipes.
If you have any questions and/or suggestions, please let me know. You can click here to go back to the Home Page.
My Favorite Recipes:
These are in no particular order, other than alphabetical. I've tried to include cooking techniques as well as ingredients, so hopefully that will help a little.
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This is actually a recipe for the smoker, but you can pull it off using a regular grill with indirect low heat. I realize most barbecue enthusiasts cringe at the thought, but I use the oven to finish cooking the roast once the smoking is done. Just so you know, the mustard is brushed on to add a nice crust to the roast... you don't really taste it in the end.
1 pork butt
1 tbsp paprika 1 tbsp brown sugar 2 tsp chili powder 1 tsp kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1/2 tsp freshly ground black pepper 1/2 tsp thyme 1/4 tsp cayenne 1 cup prepared mustard
Mix the spices together and rub the mixture into the pork butt. Brush the mustard over the entire roast and let it sit out at room temperature for about 30 minutes before smoking.
Set up the smoker or grill for an indirect low heat with a target of 220 degrees. Place hickory chunks or chips directly over the heat source. Once the smoke is visible, place the roast on the grate with the fat cap up. Maintain the temperature and smoke for 3 hours (if using charcoal, simply add about 5-7 coals and a handful of hickory every 30 minutes).
Preheat the oven to 220 degrees. Remove the roast from the smoker or grill and place it in the oven for another 5-6 hours, until the internal temperature reaches 185 degrees (the time can really vary, so allow for extra time and use a meat thermometer). Remove it from the oven and cover it with aluminum foil for about an hour. At this point, the roast should be cool enough to pull apart using two forks.
Any respectable sauce will go well with this barbecue. I usually just splash a little apple cider vinegar and eat it.
One tip: When I'm making this in advance for a party or whatever, I'll start the smoking in the evening and let the oven do the rest overnight. If you drop the oven temperature to 200 degrees, it will take 2-3 hours longer (for those that like to sleep in a bit). |
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I tried this one for the first time at a holiday party, and it seemed to go over rather well with everyone. Make sure your grill is large enough to do this one (I speak from experience here).
1 whole chicken
1 tsp dry mustard 1 tsp onion powder 1 tsp paprika 1 tsp kosher salt 1/2 tsp garlic powder 1/2 tsp ground coriander 1/2 tsp cumin 1/2 tsp freshly ground black pepper 1 16-oz can of beer (nothing too heavy... I use Budweiser)
Open the beer and take a drink. Rinse and pat dry the chicken, then lightly brush with olive oil. Take another drink from the beer can. Mix the ingredients together before having a shot of beer. Now rub the inside and outside of the chicken. Take a final gulp of beer and the can should be about half full.
Set up the grill for an indirect medium heat. Carefully slide the chicken over the can, then transfer the whole mess to the grill. If you happen to have a small potato or onion, place it in the neck hole at the top (that will trap in the moisture). Cook for about 75 - 90 minutes. After a 10 minute rest, cut or pull the chicken and serve. |
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Here's one Mom taught me. I think she got the basics off of a Bisquick box, but it's still a keeper. You can prepare everything the night before, stick it in the refrigerator overnight, and then bake in the morning (just be sure to stir it up a little as ingredients will settle some).
1 lb browned sausage 1 cup shredded cheddar cheese 6 eggs, beaten 2 cups milk 1 cup Bisquick 1 tsp dry mustard 0.5 tsp oregano
Grease a 2 quart casserole dish, then add the sausage and cheese. In a mixing bowl, combine the Bisquick, dry mustard, and oregano. Add the eggs and milk in to mixing bowl, stirring until relatively smooth (I'm pretty sure it's impossible to get all of the clump out!). Pour the mixture over the sausage and cheese, stirring if needed to ensure consistency.
Place the dish on the middle rack of the oven that has been preheated to 350 degrees. Bake uncovered for about 1 hour (use the toothpick trick to test when its done). |
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This is a party favorite. You can use any type of frozen fries, but we prefer the waffle variety.
1 bag frozen fries, cooked according to directions
2 tbsp butter 2 tbsp flour 2 tbsp tomato paste 2 cups milk 2 cups shredded cheddar cheese
In a large skillet over medium heat, mix butter and flour for about 1 minute. Add the tomato paste and stir for another minute. Add the milk and continue stirring until the mixture begins to bubble. Add the cheese and stir until melted. Serve immediately over the prepared fries.
In a pinch, use a big squirt of ketchup in place of the tomato paste. I've also made this with diced up chipotle peppers and adobo sauce in place of the tomato paste... killer! |
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This sauce requires a little more work than the store-bought stuff, but quite yummy. If you cut out the sausage and use a low-fat cream cheese, this recipe can be a little more diet friendly.
2 chicken breasts, cut into bite-sized pieces 3 Italian sausage links, casings removes and cut into bite-sized pieces 2 bell peppers (red, yellow, and/or green), cut into into bite-sized pieces 1/2 lb of farfalle or penne pasta, cooked
1 garlic clove, minced 1/2 cup low-sodium chicken broth 1/2 cup cream cheese 1/2 tsp dried basil 1/2 tsp freshly ground black pepper 1/4 cup freshly grated Parmesan cheese
In a large skillet over medium-high heat, brown the chicken and sausage with a little olive oil. Add the peppers and cook until the sausage is cooked through. Turn off the heat, cover, and set aside.
In a second large skillet, sauté the garlic with a little olive oil until slightly brown. Stir in the broth and cream cheese and bring to a boil. Reduce the heat, add the basil, pepper, and Parmesan cheese. Stir until the cheese melts.
In a large serving dish, combine the two skillet's contents with the cooked pasta. Top with the Parmesan cheese, mix thoroughly, and serve in pasta bowls. |
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If you cannot find thinly sliced chicken breast in the meat case of your grocery store, you can cut one large breast into strips and lightly pound them to a uniform thickness.
I usually make this with a side of orzo pasta. Cook 1/2 lb of pasta, then toss in 1/2 cup of chicken stock, and top it all off with sun-dried tomatoes and fresh basil for a yummy side dish.
4 thinly sliced pieces of chicken breast
2 tbsp flour 1 tsp freshly ground pepper 1/4 cup chardonnay 1 garlic clove, minced 1/2 cup chicken stock 1 lemon, juiced 1 tbsp capers, drained 2 tbsp unsalted butter 1 lemon, sliced
Dust the chicken pieces with the flour and black pepper, then sauté the chicken with a little oil in a pan over medium-high heat (2 minutes for each side). Move the chicken to a warm plate.
Deglaze with the wine and garlic. Once the garlic is slightly browned, add the stock, lemon juice, and capers. Once the mixture starts to boil, add the chicken pieces back into the pan. Cook each side for about one minute.
Remove the chicken and add the butter and lemon slices. Once the butter melts, serve as a sauce over the chicken. |
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Mom taught me the basics here. These burgers became 'famous' in college when we used to grill them frequently.
1.5 lbs ground chuck
1 egg 1/2 cup oats 1 tbsp Worchester sauce 1 tsp onion powder 1 tsp garlic powder
Mix up all of the ingredients and pat out 4 or 5 burgers. Let them sit out for about 15 minutes before grilling.
Set up the grill for a medium heat. Once the grill in hot, lightly brush or spray olive oil on the grate. Grill the burgers for about 5 minutes on each side for medium. Add cheese and buns to the grill during the last minute.
My Aunt Melba uses tomato sauce instead of the Worchester sauce in her burgers. Different, but quite delicious. |
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This goes great on a grilled filet, but it's also delicious on a lightly fried or broiled fish. One tip: if the sauce starts to clump up, add a little hot water and stir.
4 egg yolks 8 tbsp butter, cut into pieces 1 tbsp fresh lemon juice 1 tbsp water salt and white pepper to taste
Whisk the egg yolks together until they are thick, then add the water and whisk for a minute longer. Pour the egg mixture into a double boiler over low heat. Stirring continuously, heat the mixture and slowly add the butter a little at a time. Once all the butter is melted and the sauce is thickened, add the lemon juice, salt, and white pepper. Heat for a minute longer, then serve immediately. |
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This recipe is really designed for a smoker, but you can grill it just as well (follow the technique in the Maple-Glazed Salmon). The rub is nice and spicy, but the sauce really complements this dish.
4 salmon fillets
1 tbsp onion powder 1 tbsp onion flakes 1 tsp allspice 1 tsp freshly ground black pepper 1 tsp cayenne 3/4 tsp thyme 3/4 tsp cinnamon 1/4 tsp nutmeg
1 cup seafood stock 2 tbsp honey 1 tbsp tamarind 1 tbsp minced ginger root 1 tbsp of jerk rub (above)
Mix the rub ingredients and reserve one tablespoon for the sauce. Rub over the salmon and let it sit refrigerated for at least an hour. Let the salmon sit out at room temperature for about 10 minutes before smoking.
Set up the smoker for about two hours. If you can find either apple or alder wood chips, they would be best. If using charcoal, add about 5-7 coals every 30 minutes or so. You will have to experiment with the time to doneness, but two hours seems to work fine for most cuts.
For the sauce, simply mix the ingredients in a saucepan and bring to a boil. Reduce heat and simmer down to about a third. Serve it warm with the salmon. |
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The basics on this one came came from a magazine somewhere, and it has certainly has become one of our favorites. I usually serve it with a side of rice pilaf and a spring mix salad.
2 salmon fillets, rinsed and patted dry
1 tsp kosher salt 2 tsp paprika 1 tsp chili powder 1 tsp ancho chili powder 1/2 tsp cumin 1/2 tsp light brown sugar Maple syrup
Sprinkle the fillets with the salt. Combine the remaining spices and sugar together and generously rub the mixture into the fillets. Let the salmon sit out at room temperature for about 10 minutes before grilling.
Set up the grill for a medium heat. Once the grill is hot, lightly brush or spray olive oil on the flesh side of the fillets. Place the salmon skin side up on the grill and cover. After about 8 minutes, carefully flip the fillets, cover, and continue cooking for about 4 minutes. Lightly drizzle the maple syrup over the fillets and cook for about 1 minute more.
Tip: When you remove the fillets from the grill, you can slide a spatula between the skin and meat to serve the salmon skinless. |
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Grilling chicken isn't as difficult as one might think. You really don't have to cook until all the juices dry up!
4 boneless chicken breasts or 8-10 boneless chicken thighs
2 limes, juiced 1/4 cup olive oil 2 tbsp tequila 1 tsp lime zest 1 tsp kosher salt 1/4 tsp cayenne
Mix all of the ingredients together and marinate the chicken for at least one hour in the refrigerator. Let the chicken sit out at room temperature for about 15 minutes before grilling.
You can boil the marinade for one full minute, and then use it to baste the chicken while cooking.
Set up the grill for a medium heat. Once the grill in hot, lightly brush or spray olive oil on the grate. Grill the chicken for about 6 minutes on each side (thighs might take a little longer), then remove the chicken and rest for about 5 minutes before serving.
I like to serve yellow rice and black beans as a side to this dish. |
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Apparently, this is the only meatloaf Kira will eat. Perfect with mashed potatoes and gravy, perfect for leftover sandwiches. One tip: poke a few small holes in the bread pan to let the fat drain while cooking.
1 lb ground chuck 1/2 lb ground pork
2 slices white bread, torn 1/2 cup milk 1 egg, beaten 1 small onion, minced 2 ribs celery, minced 1 garlic clove, minced 1 tbsp Worchester sauce 1 tbsp dried parsley 1 tsp kosher salt 1 tsp black pepper 1/4 cup tomato sauce 1/4 cup BBQ sauce
Combine the bread, milk, and egg in a bowl and let the mixture sit for about 20 minutes. Mash it with a fork until it is a paste-like consistency.
Sauté the onion, celery, and garlic in a little oil until soft. Remove from the heat and add the tomato and Worchester sauces along with the parsley, salt, and pepper.
Loosely mix the ground meats together - shoot for an even mixture, but avoid mashing the meat too much. Combine the meat with the bread paste and tomato sauce, folding carefully so as to avoid mashing the meat.
Spoon the meat mixture into a disposable bread pan, top with the BBQ sauce, and bake at 375 degrees until the internal temperature reaches 160 degrees (it usually takes about 75 minutes or so).
I saw a recipe in a magazine that added chopped bacon to the topping, so I tried it. That was really good, too. |
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This is one of the newer recipes, which was pieced together from leftovers one night. The skillet-to-oven technique works really well and the chicken cooks thoroughly while remaining juicy. I usually make my crumbs from scratch using leftover bread and a food processor... I like the texture better than the kind you find in a box at the store.
2 boneless chicken breasts, pounded lightly to an even thickness
1 cup fresh bread crumbs 1/4 cup Parmesan, freshly grated 2 tbsp sun-dried tomatoes, diced 2 tbsp fresh parsley, chopped 1 garlic clove, minced 1 tsp kosher salt 1/4 tsp black pepper
Preheat the oven to 450 degrees. To prepare the breading, dump all of the ingredients into a shallow bowl and mix thoroughly. Next, prepare an egg wash (one egg and a splash of water mixed together)
Dip each chicken breast in the egg wash, then transfer to the breading bowl. Press the crumbs into the chicken to get an even coating, then transfer it to a skillet. Sauté over medium-high heat for about 3 minutes, then carefully flip and continue for another 3 minutes. Transfer the chicken to the oven to finish cooking, about 10 minutes.
I usually just serve this with some potatoes and whatever other veggies I have on hand. |
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I've been working on a 'prefect crust' for a while, and while I might never attain it, here's what I have come up with some far (any suggestions are welcome):
1 cup warm water (follow yeast temperature directions) 1 package of yeast 1 tsp sugar 1 tbsp olive oil 1 tsp salt 3/2 cups all-purpose flour 1 cup bread flour 1/2 cup corn meal
Mix the first three ingredients together in a bowl. Once the yeast mixture is obviously active (in about 10 minutes), add the oil, salt, and flour. Knead the dough until smooth, which takes about 10 minutes. Roll the dough into a ball and place it in a bowl with a little olive oil. Lightly cover and put in a warm place. After about an hour or so, punch down the dough and place it back in the bowl for at least another hour (this last step isn't required, but the dough will do better).
If you prefer a thicker "hand-tossed" crust, use the entire ball of dough. You can also split the dough in half and create two thin-crust pizzas (or two strombolis).
If you are using an oven to bake the pizza, preheat it to 500 degrees (I leave a pizza stone in the preheating oven). Shape the dough into a rough circle about the size of your pizza stone, top it with whatever ingredients you are using, brush a little olive oil around the edges, and place it on the lower rack for about 10 minutes.
You can also use your grill to make thin-crust pizza. Preheat the grill to as high as it goes (it'll help if you remove any upper racks). Shape the dough as desired, then gently place it on the grill grate (despite what you might think, the dough will harden before sagging into the grate spaces it its hot enough). Use a fork to puncture any large bubbles that appear. After about 5 minutes, flip the crust over. Now you can top it as usual. Continue grilling with the lid closed until the crust is as crispy as you like. |
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Along with the crust, I've been playing around with a sauce suitable for pizzas and strombolis. I usually make a big batch and place any leftovers in an old ketchup squeeze bottle - it'll keep in the refrigerator for a couple of weeks.
14 oz can diced tomatoes, drained 8 oz can tomato sauce 4 oz can tomato paste 1 tbsp dried oregano 1 tsp garlic powder 1 tsp dried basil 1 tsp dried marjoram 1 tsp dried thyme
Throw everything into a blender and, uh, blend everything. If you can make this a little in advance, the flavors will meld together quite nicely.
If you like a fresher, lighter sauce, try using fresh Roma tomatoes instead of the canned ones. Blanch them if you want (I usually don't myself), but definitely seed them before tossing them into the blender. You might need to adjust the paste and sauce amounts to get a preferred consistency (use less sauce or more paste if you like a thicker pizza sauce). |
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Save this one for a special occasion. It takes a bit of time and certainly some patience, but the results are a delicious medium rare meal.
1 rib roast
1/4 cup freshly chopped oregano 1/4 cup freshly chopped parsley 1/4 cup freshly chopped rosemary 1/4 cup freshly chopped garlic 3 tbsp olive oil 1 tbsp freshly ground black pepper 1 tbsp kosher salt
Mix everything to make a paste, and then spread it on the top, sides, and between the ribs of the roast. Let the roast sit out at room temperature for about 30 minutes before smoking.
Set up the grill for an indirect medium heat, one that will last about four hours (if using charcoal, simply add about 5-7 coals every 30 minutes or so). If you prefer a smoke flavor, add a handful of hickory chips every hour. Once the temperature of the roast reaches 135 degrees, remove and let it rest for 30 minutes.
If you set up your grill to catch the drippings from the roast, you can skim off the fat, add some beef broth and red wine, and make a delicious au jus. |
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This seems to be a favorite with everyone. I used to make it with 1/4 cup of beer, but the tequila seems a little tastier. You can use 2 cans of diced tomatoes to speed things up. The salsa is best if you let it sit in the refrigerator for about a day or two.
4 or 5 tomatoes, blanched and diced 1/2 medium onion, diced 2 garlic cloves, minced 1 lime, juiced 1 jalapeno, minced 1/4 cup green chilies 3 tbsp freshly chopped cilantro 2 tbsp tequila 1 tsp salt
Mix everything up in a big bowl, then dump the contents into a large storage bag and refrigerate until ready to serve. You might prefer to strain some of the liquid before serving. |
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I finally figured out you can make your own taco seasoning using the ingredients already in your cabinet (and with less salt, too). This goes with one pound of your favorite meat - beef, chicken, even turkey. I personally like to toss in a teaspoon of chipotle sauce and a dash of cayenne powder, too.
1 tbsp chili powder 1 tbsp onion powder 1 tsp cumin 1 tsp garlic powder 1 tsp paprika 1 tsp oregano 1/2 tsp salt
Brown the meat in a skillet, then drain. Return the meat to the skillet, add 2/3 cup of water and the spices, and heat everything to a simmer. Cook the mixture for about 5 minutes, then serve.
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Grilling Techniques:
There's nothing like going to a party and watching someone work the grill as if they know what they are doing but really don't. I'm usually one of those people, so I've created a little "cheat sheet" here to remind me what to do. I can only hope that others will find it as useful!
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Setting up the Grill:
As far as I'm concerned, there are two settings for a charcoal grill - direct and indirect - and two temperatures - high and medium. Why no "low"? That's for the smoker.
The difference between direct and indirect is simple. For direct heat, spread the hot coals evenly below the grate. For indirect heat, divide the hot coals into two halves and move them to the edges, leaving an empty space in the middle. For the record, this empty space makes a grate - uh, I mean great - location for a drip pan... perfect for adding extra moisture to the cooking process or collecting juices for sauces and gravies later.
Temperature is a matter of how many coals. I generally use a chimney starter for my coals, and a full load will provide enough heat for a direct high cooking temperature initially. Filling up to about two-thirds capacity seems to make for a good medium heat. Note that real charcoal burns hotter, so it takes less for more heat.
This is important! Keep the grill cover on unless specified otherwise. Every time the lid id raised, tons of heat escapes.
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Cooking Beef:
It's almost unfair to try to generalize this information, but I'll do my best.
Burgers. For the record, I use ground chuck for burgers (pat, not smash, the meat to around 3/4-inch patties). Chill the burgers for about 10 minutes, then place them on the grill over a direct medium heat for about 4-5 minutes. Flip and cook for another 4-5 minutes for medium. For the sake of the burger, never, ever, press the patties with a spatula while cooking.
Steaks. The cut of steak makes a difference in the details and times, but here are the big three in my book. Make sure you let the steaks rest at room temperature for about 20 minutes before grilling. More importantly, let the steaks rest for about 5 minutes after removing them from the grill so that the juices will redistribute.
Roasts. Honestly, the secret here is having a meat thermometer. Let these hunks of meat rest at room temperature about 40 minutes. Set up the grill for an indirect medium heat, then place the roast in the center of the grilling rack. The type of roast will decide how long to cook the roast, but 135 degrees is the target temperature for medium rare (expect around 45 minutes for a tenderloin, 2 hours for a rib roast). If you are expecting a long cooking time, don't forget to toss on an additional 5 coals every half hour or so. A drip pan is a must for roasts... skim the fat, toss in a little red wine, and you'll have an excellent au jus!
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Cooking Pork:
Chops. I usually shoot for center cut, regardless if using bone-in or bone-out. For either, let the chops rest at room temperature for about 20 minutes before grilling and about 3 minutes after grilling.
Loin Roasts. As is the case with beef roasts, use a meat thermometer to get the pork perfect. Rest the roast at room temperature for about 30 minutes and set up the grill for an indirect medium heat. Place the loin in the center of the grilling rack and cook until the meat thermometer reads 155 degrees (a typical loin roast will take about an hour). Pull it off the grill and let it rest for about 5 minutes before carving. You can grill a tenderloin in the exact same way, but it will usually only take about 25 minutes
Ribs. I really prefer to do ribs with a smoker, but sometimes time is a factor or the recipe doesn't call for smoke. I use only baby back ribs on the grill, but I suppose spare ribs would do just fine, too. Basically, set up your grill for indirect medium heat (you might need to cut the ribs into smaller slabs to fit on the grill better) and cook the ribs like a roast, but for longer. Times vary, but you can tell the ribs are done when the meat has pulled back from the ends of the bones.
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Cooking Chicken:
Many people really struggle cooking chicken on the grill. I think the paranoia of raw poultry leads these folks to overcooking it, which of course dries it out. Just remember that the chicken is done when its juices run clear, or you can use a meat thermometer - 170 degrees for chicken breasts, 180 degrees for the thighs and legs.
Boneless, Skinless Pieces. I usually just do chicken breasts, but thighs work well for some recipes, too. Set the grill up for a medium heat and let the chicken rest at room temperature for about 5 minutes. Place the pieces directly above the heat and cook for about 4-6 minutes (thick breasts will take longer than the thin thighs). Flip and grill for another 4-6 minutes. That's it... really!
Pieces (with Bones and Skin). I seldom cook cut pieces on the grill, but here's what to do in most cases. Set up the grill for an indirect, medium heat. Places the pieces skin side up on the grill and cook for about 35 minutes for breasts and wings and 45 minutes for thighs and legs. Since the size of chicken pieces can really vary, I'd suggest using a meat thermometer here. Move the pieces directly over the heat, skin side down, for 5 more minutes to crisp up the skin (don't cover the chicken once you pull it off the grill or the skin will get soggy).
Split Chicken. This is really something I've just recently picked up, but it's awesome every time. To prep the chicken, cut a whole bird in half (cut out the backbone first, then cut down one side of the breastbone), then cut the legs lengthwise to the bone (this will help make sure the leg is done when the breast is). Set the grill up for an indirect, high heat. Place the halves skin side down on the grill with the breast farthest from the heat. Place a cast iron skillet, weighted with a brink, on top of the halves and cook for 10 minutes. Rotate the pieces 45 degrees, replace the skillet, and cook for another 10 minutes. Flip the pieces and cook, without the skillet, for 10-15 minutes (use a meat thermometer to be safe). Allow the halves to rest for about 5 minutes, uncovered, before serving.
Whole Chicken. Every time I do a whole bird, I use the "beer can chicken" approach, although I've used wine, apple juice, and broths as the liquid. The technique takes a while, but it's practically "dummy-proof". Simply set up the grill for an indirect, medium heat. Fill a can halfway with your liquid of choice, shove it up the cavity if the bird, and then carefully balance the can/bird on the grill with the breast facing away from the heat (they make stands for this that are a heck of a lot easier to balance). I like to stick an onion, potato, or lemon wedge in the neck to trap the steam, too. Cook for about 80-90 minutes, then carefully remove the chicken from the grill and can (the liquid will be very hot!). Let the chicken rest for about 10 minutes, then cut in half (or any other portions) and serve.
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Cooking Seafood:
I don't really do a whole lot of seafood on the grill, but I'll share what I can. The real trick is making sure you "oil up" the food and the grilling grate to keep things from sticking.
Salmon Fillets. I usually always cook salmon on the grill - it's easy, yummy, and it doesn't stink up the kitchen! Set the grill up for a medium heat and let the fillets rest at room temperature for about 10 minutes. Place the salmon skin side up on the grill and cook for about 8 minutes. Carefully flip the fillets and continue cooking for about 4 minutes. You can remove each fillet as is or you can slide a spatula between the skin and flesh to serve skinless.
Other Fillets. I primarily grill halibut and grouper (not a lot of choices in my area), but this should work with any firm fish (swordfish, mahi mahi, snapper, etc). Try to shoot for 1 inch fillets. Set the grill up for a medium heat, then place the fillets on the grate - if you nudge them with a spatula as you place them on the grate, the fillets will release easier later. Sear for about 4-5 minutes, until the fish releases from the grate. Carefully flip and continue cooking for another 4-5 minutes. Remove and serve.
Shrimp. Here's another one I like to grill for flavor as much as odor control! I use medium peeled and deveined shrimp - a little more work up front, but it makes for a more convenient meal. You can either skewer each piece through the head and tail or use two skewers - either way will make it easier to flip the shrimp. Set up the grill for a high heat, then place the skewers directly above the heat. Sear for about 2-3 minutes, then flip and cook for about 2 more minutes. Remove and serve... it's that easy!
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