Grilling Recipes, Grilled Zucchini Halves

WARNING

GRILLING RECIPES

•The use of alcohol, prescription or non prescription drugs may impair the consumer’s ability to properly assemble or safely operate the grill.

•Do not obstruct flow of combustion and ventilation. Keep the ventilation opening(s) of the cylinder enclosure free and clear of debris.

•The installation of this grill must conform with local codes or, in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Storage and Handling of Liquefied Petroleum Gases, ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code or CAN/CGA-B149.2, Propane Installation Code.

•The LP-gas cylinder being used must be constructed and marked in accordance with the specifications for LP-gas cylinders of the U.S. Department of Transportation (DOT) CFR 49 or the National Standards of Canada, CAN/CSA-B339, Cylinders, Spheres and Tubes for the Transportation of Dangerous Goods.

GRILLED ZUCCHINI HALVES

-2 large zucchini

-4 tbs. olive oil

-2 tbs. Southern Secrets Sizzlin' Steak Seasoning

Trim Zucchini ends and wash thoroughly. Cut in half. Make 4 cuts in zucchini 1/8 inch deep. Rub each half with 1 TBS. olive oil and 1/2 TBS. Southern Secrets Sizzlin' Steak Seasoning.

Grill on medium heat for 20 min.

GRILLED FLANK STEAK

1 1/2 lbs flank steak

Marinate in:

1/4 cup Worcestershire sauce 1/3 cup soy sauce

1tsp. dried, ground ginger or freshly chopped ginger and the juice of 1 lemon

Place steak in shallow glass casserole dish and pour marinade over top. Let marinate at least 3 hours, turning every hour or so. Remove from smoker and place on grill for 3 to 4 minutes on each side. Slice diagonally and serve.

CARIBBEAN FLAVOR CHICKEN 1 tsp. salt

1 clove garlic, peeled, plus 2 cloves, minced

1 1/2 teaspoons dried leaf oregano 1/4 teaspoon paprika

1 tablespoon lemon or lime juice

8 chicken pieces (breasts, thighs, drum sticks)

3 tablespoons oil

1 small onion, minced 1/3 catsup

1/3 cup cider vinegar

Mash salt with peeled garlic to make a paste. Work in 1-1/2 teaspoon oregano, paprika and lemon juice. Rub this mixture over the chicken. Place chicken over hot coals and grill, turning every 7 to 8 minutes, until done. Stir in catsup, vinegar and remaining oregano, and simmer 15 minutes. When chicken is done, brush on chicken and grill 5 minutes longer. Place onto a warm platter and serve remaining sauce at table. Fried plantain or grill-baked bananas or saffron rice go well with this.

GRILLED FRESH PINEAPPLE

1 1/2 sticks of butter or margarine

1 tablespoon of garlic powder

Peel and clean fresh pineapple. Cut into serving pieces and place on grill. Mix butter and garlic powder well. Baste each piece of pineapple while cooking. Cook until golden brown. Serve as a side dish with chicken or pork.