Clarke County Democrat

Memories & Recipes

More grilling recipes for outdoor summertime fun



 

 

I just hate cooking indoors when I could be outside doing the same thing and maybe watching the kids dip in the pool while I cook. Here is installment number two of the grilling recipes for your summer enjoyment.

One recipe for a dinner or lunch menu and then a grilled sandwich for lunchtime with the kids or grandkids while they’re out of school. Sit back and relax outdoors this summer and just see if it doesn’t make you feel better— it’s the SUNSHINE!

Smoked Bacon Wrapped Meat Loaf

You will need:

1 c. hickory or oak wood chips, soaked in water for at least 1 hour drained.

Large bowl

Foil loaf pan, 8x4x2 1/2

Meat thermometer

1 1/2 pounds ground beef

1 Tbsp. All Purpose Rub 1 Packet (1.1-ounce) beefy onion soup mix, Lipton

1/4 c. barbeque sauce

1 Tsp. crushed garlic

1/4 c. real bacon bits

2 Tbsp. Worcestershire sauce

1 egg, lightly beaten

1/2 c. bread crumbs

6 Thick-cut bacon slices

Fresh oregano

1. Prepare grill for indirect cooking over mediumhigh (no heat source under meat). Add wood chips to smoke box if using gas grill or place on hot coals if using charcoal. Open grill vents halfway.

2. In a large bowl, combine ground beef and remaining ingredients, except bacon slices and oregano sprigs. Poke several holes into bottom of loaf pan. Lay 4 bacon slices down crosswise in loaf pan, allowing slices to hang over side of pan. Shape meat mixture to fit loaf pan and fold bacon slices to meet over top of meat of meat loaf. Top remaining 2 bacon slices.

3. Place on hot grill over drip pan: cover grill. Cook 45 minutes to 1-hour internal temperature reaches 165 degrees. Transfer meat loaf to cutting board and let stand for 10 minutes. Remove from loaf pan and slice. Garnish with fresh oregano sprigs and serve warm.

Cheesesteak Subs

2 Zip Lock bags

2 small bowls oil

1 1/2 lbs. round steak

8 oz. mushrooms

(quartered)

2 green peppers

1/2 inch slices

1 large onion sliced 1/4 c. extra virgin olive oil

3 Tbsp. Worchestershire sauce

2 Tbsp. onion soup mix

2 tsp. garlic powder

1/2 c. mayonnaise

1 tsp. bottled minced garlic 6 slices provolone cheese cut in half

Slice steak into very thin slices. Place steak into zip bag set aside. In another zip bag, combine quartered mushrooms, peppers, onions. Set aside. In a bowl whisk together olive oil, Worcestershire sauce, onion soup mix and garlic powder. Pour half of the marinade into each of the zip bags. Marinate in refrigerator for one to three hours.

Remove veggies and steak from marinades; discard marinades. Place vegetables on hot, oiled grill. Cook for 10 to 15 minutes or until just tender. Remove from grill and set aside. Grill steak three to four minutes or until cooked through, turning once. Remove and set aside.

Spread sandwich rolls with garlic mayonnaise mixture. Fill rolls with steak, provolone cheese and vegetables. Place sandwiches on grill and cover. Cook two to four minutes or until cheese has melted. Serve warm.


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