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GRILLING BASICS

cook:

1 h 30 min

Picture for GRILLING BASICS

2,161,400 views  This week on Basics, I partnered with ACE Hardware to take a look at America's real favorite pastime: grilling. I'll show you how to make fiery fare that is more exciting than the usual burgers and dogs.

6 Servings

US

original

metric

INGREDIENTS

Pepper & Manchego Stuffed Pork Tenderloin

For the stuffing:

For the stuffing:

piquillo peppers, rinsed and patted dry

1 ½ cups piquillo peppers, rinsed and patted dry

Manchego cheese

2 ounces Manchego cheese

toasted pine nuts

¼ cup toasted pine nuts

hearty white bread

1 slice hearty white bread

thyme

1 tsp thyme

garlic

2 cloves garlic

smoked paprika

2 tsp smoked paprika

Salt and pepper

Salt and pepper

Baby spinach

Baby spinach

For the pork:

For the pork:

Salt and pepper

Salt and pepper

(1 1/4 pound) pork tenderloins, trimmed

1 (1 1/4 pound) pork tenderloins, trimmed

Olive oil

Olive oil

Butcher's twine

Butcher's twine

Beef and Vegetable Kebabs

For the marinade

For the marinade

medium onion, roughly chopped

1 medium onion, roughly chopped

medium garlic cloves, roughly chopped

6 medium garlic cloves, roughly chopped

finely grated lemon zest

2 tsp finely grated lemon zest

chopped fresh rosemary

2 tbsp chopped fresh rosemary

beef broth

⅓ cup beef broth

vegetable oil

⅓ cup vegetable oil

tomato paste

3 tbsp tomato paste

salt

2 tsp salt

sugar

1 ½ tsp sugar

black pepper

¾ tsp black pepper

For the kebabs

For the kebabs

sirloin steak tips, cut into 1 inch chunks

2 pounds sirloin steak tips, cut into 1 inch chunks

large zucchini or summer squash, halved lengthwise and cut crosswise into 1 thick slices

1 inch large zucchini or summer squash, halved lengthwise and cut crosswise into 1 thick slices

large red bell pepper, stemmed, seeded, and cut into 1 1/2 pieces

1 inch large red bell pepper, stemmed, seeded, and cut into 1 1/2 pieces

large green bell pepper, stemmed, seeded, and cut into 1 1/2 pieces

1 inch large green bell pepper, stemmed, seeded, and cut into 1 1/2 pieces

large red onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds

1 large red onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds

Smoked Sausages

Sausages or bratwursts

Sausages or bratwursts

Chicken Wings

chicken wings

18 chicken wings

barbecue sauce

1 cup barbecue sauce

DIRECTIONS

Pepper & Manchego Stuffed Pork Tenderloin

1.

Combine stuffing ingredients except the spinach in a food processor and combine until it forms a paste.

piquillo peppers, rinsed and patted dry

1 ½ cups piquillo peppers, rinsed and patted dry

Manchego cheese

2 ounces Manchego cheese

toasted pine nuts

¼ cup toasted pine nuts

hearty white bread

1 slice hearty white bread

thyme

1 tsp thyme

garlic

2 cloves garlic

smoked paprika

2 tsp smoked paprika

Salt and pepper

Salt and pepper

2.

Cut each tenderloin in half horizontally, stopping 1/2 inch away from the edge so halves remain attached. Open up tenderloins, cover with plastic wrap, and pound to 1/4 inch thickness. Trim any ragged edges to create a rectangle.

(1 1/4 pound) pork tenderloins, trimmed

1 (1 1/4 pound) pork tenderloins, trimmed

3.

Sprinkle the interior of each tenderloin with salt and pepper. With long side of pork facing you, spread half of of the stuffing over bottom half of one tenderloin, followed by spinach.

Salt and pepper

Salt and pepper

Baby spinach

½ cup Baby spinach

4.

Roll away from you into tight cylinder, taking care not to squeeze stuffing out ends. Position tenderloin seam side down, evenly space 5 pieces of twine underneath, and tie into place. Repeat with remaining tenderloin, stuffing, and spinach.

Butcher's twine

Butcher's twine

For the stuffing:

For the stuffing:

5.

Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners.

6.

Place pork on cooler side of grill, cover, and cook until center of stuffing registers 140°F, 25-30 minutes, rotating pork once halfway through cooking.

7.

Transfer pork to carving board, tent loosely with foil, and let rest for 5-10 minutes. Remove twine, slice pork into 1/2-inch thick slices, and serve.

Beef and Vegetable Kebabs

1.

To make the marinade, combine all ingredients in a blender or food processor and process until smooth, about 45 seconds.

medium onion, roughly chopped

1 medium onion, roughly chopped

medium garlic cloves, roughly chopped

6 medium garlic cloves, roughly chopped

finely grated lemon zest

2 tsp finely grated lemon zest

chopped fresh rosemary

2 tbsp chopped fresh rosemary

beef broth

⅓ cup beef broth

vegetable oil

⅓ cup vegetable oil

tomato paste

3 tbsp tomato paste

salt

2 tsp salt

sugar

1 ½ tsp sugar

black pepper

¾ tsp black pepper

2.

Put the cut vegetables into one bowl and the raw beef into another bowl. Split the marinade between the two bowls, putting more in the bowl with the beef. Cover both bowls with plastic wrap. Let the beef marinate in the fridge and the vegetables marinate at room temperature. Let both bowls marinate for at least 1 hour.

large zucchini or summer squash, halved lengthwise and cut crosswise into 1 thick slices

1 inch large zucchini or summer squash, halved lengthwise and cut crosswise into 1 thick slices

large red bell pepper, stemmed, seeded, and cut into 1 1/2 pieces

1 inch large red bell pepper, stemmed, seeded, and cut into 1 1/2 pieces

large green bell pepper, stemmed, seeded, and cut into 1 1/2 pieces

1 inch large green bell pepper, stemmed, seeded, and cut into 1 1/2 pieces

large red onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds

1 large red onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds

sirloin steak tips, cut into 1 inch chunks

2 pounds sirloin steak tips, cut into 1 inch chunks

3.

Remove beef from marinade and put onto skewers. Put only beef on the same skewer.

4.

Next, skewer vegetables onto the skewer in alternating order.

5.

Turn all burners of the grill to high, cover, and heat until hot, about 15 minutes.

6.

Place meat skewers in the center of grill directly over coals and vegetable skewers near edge of coals but still over fire. Grill beef skewers for 12-16 minutes (turning every 3 or 4 minutes) — until well browned, slightly charred, and instant-read thermometer inserted into center of meat registers 125°F for medium-rare.

7.

Transfer beef skewers to a serving platter, loosely tent with foil, and let rest 10 minutes.

8.

Continue to grill vegetable skewers until vegetables are tender and slightly charred, about 17-21 minutes total, turning every 4 to 5 minutes. Transfer to platter when finished.

Smoked Sausages

1.

Preheat your smoker to 225°F.

2.

Place the sausages in the smoker and smoke for 30-60 minutes depending on size.

Sausages or bratwursts

Sausages or bratwursts

3.

The sausages are done when they reach an internal temperature of 160°F.

Chicken Wings

1.

Preheat your smoker to 225°F.

2.

Put the chicken wings in the smoker. Let them sit untouched, with the lid closed, for 15-20 minutes.

chicken wings

18 chicken wings

3.

Open the smoker and turn the temperature to 400°F.

4.

Baste the chicken wings with the barbecue sauce.

barbecue sauce

1 cup barbecue sauce

5.

Close the smoker and let the wings smoke for an additional 15 minutes. Flip the wings once a crust forms on the top. Baste the chicken with barbecue sauce every few minutes.

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