It’s official, my reign of terror as ‘Blog of the Week’ continues into uncharted territory as we enter day 11.
Actually there’s no terror involved, instead I figured I’d post some recipes for the grill that I didn’t have room to include in an upcoming tab.
If you see her, thank Christina Rittenbach at the Stutsman County NDSU Extension Service for submitting these. You know they’re good because Lance Brower did not submit them.
Happy grilling and keeps your eyes peeled for one dang fine grilling tab to be inserted in an upcoming issue of The Jamestown Sun.
Grilled Pork Tenderloin
Yield 6 servings
2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce
Season meat with garlic powder, salt, and pepper. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes. Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes until temperature of 145 degrees is reached. Remove from grill and allow to rest for three minutes before serving.
Grilled Hot Wings
Prep Time: 15 minutes Cook Time: 15 minutes
24 skinless chicken wings
1 c. pineapple juice
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
4 cloves garlic, minced
1 hot chile pepper, diced
1/2 tsp. ground allspice
salt and pepper to taste
Preheat grill. Combine all ingredients (except chicken wings) in a small saucepan and let boil for two minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator for two hours or more. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve chicken wings with celery and carrot sticks. Makes six servings.
Per serving: 190 calories, 4 grams (g) fat, 11 g carbohydrate, 0 g fi ber, 26 g protein and 95 milligrams sodium
Omega-3-rich salmon steaks hold up well on the grill. Plus, since they’re usually sliced to a uniform thickness, they cook evenly. Before you light the fire, coat the rack with cooking spray so the fish won’t stick to it.
1 Tbsp. smoked paprika
1 tsp. black pepper
1 tsp. salt
1 pound salmon steaks
About 4 tsp. honey
Mix the spices together in a small bowl. Rub the mixture evenly over the salmon. Grill for five minutes per side, drizzling lightly with a squeeze from the honey container (about 1 tsp. per steak) just before they’re done. Makes four servings.
Per serving: 190 calories, 23 grams (g) protein, 7 g carbohydrates, 7 g fat (1 g saturated), less than 1 g fiber, 630 milligrams sodium