Unusual Grilling Recipes
There are lots of choices when it comes to grilling meat. Why not try one of these unusual grilling recipes for your next barbecue?
New York strip and ribeye aren’t the only steaks worthy of grill space. Try this recipe from Epicurious for dry-rubbed hanger steak.
– 2 tbsp coriander seeds, toasted and ground
– 2 tbsp ground coffee
– 2 tbsp kosher salt
– 1 tbsp black pepper
– 4 tsp light brown sugar
– 4 tsp cocoa powder
Mix everything in a small bowl up to a day ahead. Store at room temperature in an airtight container.
Grilling the Steaks:
– 2 hanger steaks
Prepare a medium-high fire; use vegetable oil to lightly oil the grate. Remove the center membrane from the steaks and cut each into 4 portions. Season both sides generously with the rub. Grill steaks until desired doneness. Watch carefully and turn as needed to prevent burning. Let rest 10 minutes before slicing across the grain. Serve with the optional citrus chutney, if desired.
This Epicurious recipe features lamb chops pounded thin and served with luscious blistered tomatoes.
– 4 garlic cloves, minced
– 1/2 cup rosemary, minced
– 1/4 cup olive oil, plus more for drizzling
Combine in a large bowl.
Preparing the Meat:
– 12 lamb rib or loin chops (approximately 2 1/4 pounds)
– Kosher salt
– Black pepper
Trim excess fat from chops and pound to 1/4″ thickness. Season well with salt & pepper. Add to marinade; toss to coat. Cover and chill at least 2 hours.
– 1 pound cherry tomatoes (preferably on the vine)
Prepare a medium-high fire; apply vegetable oil to the grate. Wipe the marinade off of the chops and grill until charred on both sides (about 3 minutes). Let rest while you blister the tomatoes. Drizzle tomatoes with oil; season with salt & pepper. Place in a grill basket or cast iron skillet over heat until blistered and lightly charred (about 4 minutes).
This Food Network recipe for grilled whole chicken calls for spatchcocking the bird. It sounds scarier than it is and the results are definitely worth it!
Spatchcocking the Bird:
– 1 whole chicken (approximately 3 1/2 to 4 pounds)
Use poultry shears or strong kitchen scissors to cut along both sides of the spine. Remove the spine, turn the bird over, and firmly press down on the breast until the meat is all one thickness.
– 1 cup olive oil, extra-virgin
– 2 lemons (juice of both and zest of 1)
– 3 garlic cloves, minced or finely grated
– 2 tbsp chopped fresh oregano
– 1 1/2 tsp kosher salt
– 1/4 tsp black pepper
Whisk together and reserve half. Pour the remainder over the chicken and marinate for 1 hour in the refrigerator.
Remove the chicken and pat dry; season well with salt & pepper. Let rest at room temperature for half an hour. Meanwhile, get the grill ready for medium indirect heat.
Place chicken skin side up over indirect heat with the legs facing the hottest area. Cover and cook until it reaches 150° – 160° F. (about 50 minutes). Place the chicken over direct heat for 2 minutes, flip it skin side down and cook for another 3 – 4 minutes or until the skin is crisp and the internal temperature is 165°. Let it rest for 20 minutes before carving.
– 1/4 cup coarsely chopped fresh dill
– 2 scallions, cleaned & sliced
Add the dill and scallions to the reserved marinade and serve on the side.
Check out more of our favorite and unusual grilling recipes here.