Summer Barbecue Favorites

California Grilled Veggie Sandwich
California Grilled Veggie Sandwich
Ranch-Style Steak Kabobs
Ranch-Style Steak Kabobs
Easy "Baked" Tomatoes
Easy "Baked" Tomatoes
Grilled Corn on the Cob
Grilled Corn on the Cob
Grilled-to-Perfection Peaches
Grilled-to-Perfection Peaches


Barbecue Pork Sandwiches
1 pork shoulder roast or pork butt (5 lb.)
1 Tbsp. Grey Poupon Hearty Spicy Brown Mustard
1 Tbsp. chili powder
1 bottle (18 oz.) Bull's Eye Original Barbecue Sauce
1 can (8 oz.) tomato sauce
1/4 cup molasses
2 cloves garlic, minced
12 sandwich buns, split

Heat grill to medium heat. Place meat in disposable roasting pan. Spread with mustard; sprinkle with chili powder. Cover pan with foil; place on grate of grill. Cover grill with lid. Grill 3 to 3-1/2 hours or until meat is done (160°F). Remove meat from grill; let stand 10 min. Meanwhile, mix barbecue sauce, tomato sauce, molasses and garlic in large saucepan. Reserve 1 cup barbecue sauce mixture for later use. Remove meat from pan; shred with 2 forks. Add to barbecue sauce mixture in saucepan; cook on medium-low heat 5 min. or until heated through, stirring occasionally. Serve in buns with the reserved sauce on the side.

California Grilled Veggie Sandwich
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Grilled Cedar-Planked Salmon
1 untreated cedar plank (14x7x1 inch)
1/2 cup Kraft Sun-Dried Tomato Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. oil
1 salmon fillet (2 lb.), 1 inch thick

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid. Grill 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork.

Grilled Tilapia with Mango Salsa
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Pita Pizza
1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 teaspoon garlic salt

Preheat grill for medium-high heat. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

Pizza on the Grill
1 pkg. (24.8 oz.) Di Giorno Thin Crispy Crust Supreme Pizza

Heat grill, setting all burners on low to medium-low (about 400°F). Remove wrapper and cardboard from frozen pizza. Place pizza directly on center of grill rack; close lid. Grill 13 min., rotating pizza 1/2 turn with spatula after 8 min. Continue grilling, covered, for specified time or until cheese is melted and crust is golden brown. Let stand 2 to 3 min. before serving.

- For best results, use a gas grill. Due to differences in grills and weather conditions, grilling times can vary.
- For best results, do not allow pizza to thaw. Do not eat pizza without cooking.
- Please use care when handling the pizza. Let stand 5 min. before enjoying.

Ranch-Style Steak Kabobs
4 new potatoes, cut in half
1/4 cup Kraft Ranch Dressing, divided
1 lb. boneless beef sirloin steak, cut lengthwise into 1/2-inch-thick slices
8 cherry tomatoes

Heat grill to medium-high heat. Cook potatoes in saucepan of boiling water 12 to 14 min. or until tender; drain. Cool slightly. Reserve half of dressing. Thread meat, accordion style onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing. Grill 10 -12 min. or until meat is done, brushing with reserved dressing the last 2 min.

Ron's Grilled Shrimp
1/4 cup lime juice
1/4 cup lemon juice
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper
2 pounds jumbo shrimp, peeled and deveined

Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.
Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally.
Preheat grill for medium-high heat.
Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking.

Whisky Grilled Baby Back Ribs
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Preheat oven to 300 degree F (150 degrees C).
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
Preheat an outdoor grill for high heat.
Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).


BBQ Scalloped Potatoes
2 cups thinly sliced peeled potatoes (about 1/4-inch thick)
1 cup thinly sliced carrots
1/2 cup water
1/3 cup plus
1 Tbsp. Kraft Grated Parmesan Cheese, divided
1/3 cup Miracle Whip Dressing
2 Tbsp. chopped fresh parsley

Preheat grill to medium heat. Place potatoes and carrots in microwaveable bowl. Add water; cover. Microwave on HIGH 5 to 7 min. or until potatoes are crisp-tender; drain well. Meanwhile, mix 1/3 cup Parmesan cheese and the dressing. Add to potato mixture; mix lightly. Spoon onto center of 20-inch piece of heavy-duty foil sprayed with cooking spray. (Or, use a double layer of regular foil.) Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on upper shelf of grill. Grill 15 to 20 min. or until vegetables are tender. Cut slits in foil to release steam. Open packet carefully. Sprinkle potato mixture with parsley and the 1 Tbsp. Parmesan cheese.

Easy "Baked" Tomatoes
4 tomatoes, cut in half
1/4 cup Kraft Balsamic Vinaigrette Dressing
1/4 cup Kraft Grated Parmesan Cheese

Preheat grill to medium heat. Place tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese. Place pan on grate of grill; close lid. Grill 15 min. or until tomatoes are soft and cheese is lightly browned.

Grilled Asparagus
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Grilled Corn on the Cob
4 ears corn on the cob
2 Tbsp. margarine or butter, softened
2 Tbsp. Grey Poupon Dijon Mustard
1 clove garlic, minced
1/2 tsp. Italian seasoning

Preheat grill to medium heat. Pull back husks of corn, being careful to leave husks attached at bottom of each ear. Remove and discard corn silk. Rinse corn. Combine margarine, mustard, garlic and Italian seasoning. Spread about 1 Tbsp. of the mustard mixture onto each ear of corn. Rewrap husks around corn. Grill 15 to 20 min. or until corn is tender, turning frequently to prevent husks from burning. Serve warm.

Grilled Parmesan Vegetables
2 each: medium zucchini and yellow squash, cut into 1/2-inch-thick slices
2 each: medium red, green and yellow peppers, cut into 1-1/2-inch-thick slices
1/3 cup Kraft Light Zesty Italian Dressing
1/4 cup Kraft Grated Parmesan Cheese

Preheat grill to medium heat. Arrange vegetables on grate of grill. Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl. Add dressing; toss to coat. Sprinkle with cheese.

Grilled Potatoes and Onion
4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Preheat grill for medium heat.
For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Grilled-to-Perfection Peaches
1/4 cup Kraft Balsamic Vinaigrette Dressing
2 Tbsp. honey 4 ripe peaches, halved and pitted
1/2 cup thawed Cool Whip Free Whipped Topping

Preheat grill to medium-high heat. Mix dressing and honey in medium bowl. Add peaches; toss to coat. Grill peaches 6 to 8 min. or until softened, turning occasionally and brushing with the dressing mixture. Place 2 peach halves in each of 4 dessert dishes; top each with 2 Tbsp. of the whipped topping. Garnish with fresh mint leaves, if desired.