Heat up the Grill!:

Grilled Pork Loin

Marinate overnight in bottled Italian salad dressing.
Grill until just pink on the inside
Let sit for about 10 minutes, covered
Slice and serve

Good enough to be served in the finest gourmet restaurants. You will love it.

Marinating overnight can tenderize and add flavor to the less expensive cuts of meat too. Give it a try!

Grilled Herbed Potatoes

I took a disposable aluminum pan and punched holes in the bottom with a knife.
Wash potatoes and cube (about 3/4 inch square)
Place in aluminum pan
Spray with butter flavored or olive oil cooking spray, thoroughly coating potato cubes
Sprinkle with desired herbs--I reccomend garlic, Italian herbs, basil, and/or parsley.
Cook on the grill, stirring as needed (Cooking over charcoal, gives the potatoes a wonderful smokey flavor.)

Basil Shrimp

Ingredients
2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons coarse grained prepared mustard
4 ounces minced fresh basil
3 cloves garlic, minced
salt to taste
1 pinch white pepper
3 pounds fresh shrimp, peeled and deveined

Directions
1 In a shallow, nonporous dish or bowl, mix together olive oil and melted butter. Then stir in lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2 Preheat grill to high heat.
3 Remove shrimp from marinade, and thread on skewers.
4 Lightly oil grate, and arrange skewers on grill. Cook for 4 minutes, turning once, until done.

Makes 4 servings.

Beer Butt Chicken (I didn't name it. LOL)
A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful and amazing. All you'll need is some chicken, butter, beer and seasonings.

Ingredients
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Directions

1 Preheat an outdoor grill for low heat, and lightly oil grate.
2 In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt and pepper.
3 Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
4 Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until chicken is no longer pink and juices run clear.

Makes 4 servings.

Fajitas on the Grill
Serves: 6 to 8

1/2 cup Italian dressing
3 tablespoons fresh lime juice
One 1 1/2-pound flank steak
3 large bell peppers (red or green), cut into strips
2 large onions, each cut crosswise into 1/2-inch slices
Eight 8-inch flour tortillas, warmed
1 jar (16 ounces) salsa
Preheat the grill to medium-high heat.

In a small bowl, combine the Italian dressing and lime juice; mix well then brush over the steak, peppers, and onions.

Grill the steak, peppers, and onions for 8 to 10 minutes per side, or until desired doneness. Slice the steak across the grain and serve in the tortilla stopped with the peppers, onions, and salsa. Note: If you don't have a basket for grilling the veggies, make sure to cut them large enough and place them crosswise on the grill to keep them from falling through the grill rack. The standard way to serve fajitas is topped with sour cream and guacamole...but go ahead and add any of your favorite toppings.

Teriyaki Chicken Thighs
Serves: 4

8 large chicken thighs, skinned if desired (about 2 pounds)
1/2 cup soy sauce
5 scallions, chopped
1/4 cup lime juice
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic, minced

Place the chicken in a large resealable plastic storage bag. In a small bowl,combine the remaining ingredients; mix well and add to the chicken. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally.
Preheat the grill to medium heat. Drain the chicken, reserving the marinade.Bring the reserved marinade to a boil in a small saucepan; set aside for basting.
Cook the chicken, with the grill lid open, over medium heat for 10 minutes oneach side, or until cooked through and no pink remains, basting often until thelast five minutes of cooking with the reserved marinade. Garnishing Tip: This becomes a real eye-popper garnished with sliced scallions and lime wedges.

Southwestern Grilled Chicken

1 cup Picante Sauce
3 tbsp. vegetable oil
1 tbsp. lime juice
1/4 tsp. garlic powder or 2 cloves garlic, minced
4 boneless chicken breast halves
1/2 tsp. chili powder
6 cups salad greens torn in bite-size pieces
1 can (about 16 oz.) black beans, drained
2 medium oranges, peeled and sliced
2 green onions, sliced


MIX picante sauce, 2 tbsp. oil, lime juice and garlic.
SEASON chicken with chili powder. Brush with remaining oil.
GRILL chicken 15 min. or until done, turning once. Slice chicken into strips.
PLACE salad greens on 4 plates. Top with chicken, beans and oranges. Sprinkle with onions and pour picante sauce mixture over all. Serves 4.

This recipe is from Dale.

Cuban Style Pork Chops
Ingredients:

4 large center-cut pork chops
Juice of 4 limes
1 teaspoon of ground cumin
2 crushed garlic cloves
1/4 teaspoon of salt
1/4 teaspoon of fresh-ground pepper

Directions:

Trim any visible fat from pork chops. With a sharp knife, slash deep X's over the surface of all the chops, without cutting through the meat entirely. Place all the ingredients, except for the pork, in a 1 gallon plastic food storage bag and shake well to mix. Add the pork chops and toss well to coat with the marinade. Seal the bag and put in the refrigerator. Marinate as little as one hour, or as much as overnight (the longer the marinating, the better the flavor). Grill over hot coals just until all the pink is gone from the meat.

Calypso Pork Chops
Ingredients:

6 boneless pork loin chops (about 4 ounces each)
1 cup chicken broth
1/2 cup orange juice
2 tablespoons dark rum (optional)
2 tablespoons lime juice
2 tablespoons brown sugar
1 tbs. minced garlic
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions:

Combine all ingredients in a zip-seal bag; seal bag and refrigerate for 4 to 24 hours. Remove chops from marinade; discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10 to 12 minutes, turning once to brown both sides.