TOP 25 Grilled Recipes To Make Your Summer Delicious!

June 5, 2017 by nettiemoore11 2 Comments

I don’t know about you, but when the weather is gorgeous like today (it’s 95 degrees in Maine!), I just want to be outside enjoying it all day! That means, using my outdoor grill to make quick and flavorful dinners. I love that there is less clean up in the kitchen, no fuss, no muss. Plus, if hubs agrees to use paper plates, it’s a fabulous night!

I have my favorites that I like to grill, like chicken, beef and pork…but there are so many things that you can grill! Why limit yourself? There is a whole other grilling world out there. Scroll down to find some new grilling recipes that you will love.

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Pineapple Sweet Ribs

May 16, 2017 by nettiemoore11 4 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias

Lip smackin’, finger lickin’, tender on the bone Pineapple Sweet Ribs. These meaty ribs are so moist and delectable. Wonderfully addictive ribs with a simple rub and flavorful glaze.

I can’t believe how delicious these ribs turned out! My mouth is watering just looking at these Pineapple Sweet Ribs. They are cooked over a charcoal grill, bringing out an incredible flavor. There is no reason to be intimidated, it’s so easy to grill ribs! Smithfield Extra Tender Ribs is my secret weapon to perfect ribs every time.

We have gone from spring to full Summer weather with much warmer temps than usual. It’s supposed to be in the 80’s today! The unofficial start to Summer is almost here, Memorial Day is right around the corner. It’s time to get your grill ready for summer parties.

My favorite tips and techniques for grilling ribs:

Use very good charcoal such as Kingsford Charcoal. Stack the coals on one side of the grill in a pyramid style, keep the other side empty.
Add apple wood chips to charcoal for a delicious smoky flavor, soak wood chips in water for 15 mins before adding to charcoal.
When choosing ribs to grill, choose Smithfield Ribs. They are hand-trimmed, extra tender, and juicy. Plus Smithfield Fresh Pork does not add hormones or steroids.
Make a simple rub and sauce for the ribs.
Make sure to keep your charcoal temperature at 250-300 degrees.
No matter what your level of expertise is, you can grill great ribs!

It makes me happy that I can get quality meat right in my local Walmart meat case.

Smithfield Fresh Pork Ribs are hand-trimmed, extra tender and juicy.

Make sure to visit Smithfield’s Get Grilling America ! YOU CAN WIN $5,000 cash plus multiple prizes throughout the summer!

Smithfield Extra Tender fresh pork is more tender and juicy, so no matter what the level of experience you have in the kitchen or on the grill, their pork is sure to impress.

How to make Pineapple Sweet Ribs:

Build a fire ( a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the coals register 250 degrees, place the ribs meat side up on the grill over the empty space. Close the cover, and cook with the indirect heat for 2 1/2 hours, adding coals as needed to maintain 250 degrees.

Rub Sweet Smoked Paprika all over the ribs.

Then rub Pineapple Preserves all over the ribs, front and back.

Place the rubbed ribs on the grill at a temperature of 250°F degrees. Smoke the ribs at 225°F to 250°F for 2 1/2 hours.

While the ribs are cooking, make the pineapple glaze in a saucepan over the stove.

After ribs have reached an internal temperature of 210 degrees F, add Pineapple Glaze with a silicone brush.

Allow cooking on the grill for another 30 minutes. The pineapple glaze caramelizes into a crusty brown finish.

The flavor is amazing! Juicy and saucy!

Allow the ribs to brown, keep an eye on the ribs so that they don’t catch on fire. Turning as needed. Keep the lid off.

Enjoy these scrumptious meaty ribs!

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Pineapple Sweet Ribs

Author: Moore or Less Cooking

Recipe type: Grilled, BBQ

Cuisine: American

Prep time: 15 mins

Cook time: 3 hours

Total time: 3 hours 15 mins

Serves: serves 4

Lip smackin', finger lickin', tender on the bone Pineapple Sweet Ribs. The meatiest ribs that are so moist and delectable. These ribs are wonderfully addictive with a simple rub and flavorful glaze.

Ingredients

1 Smithfield pork rib rack, total weight about 3.5 lbs
RUB:
¼ cup smoked paprika
¼ cup pineapple jam
Sauce:
1 tbsp Olive Oil
1 teaspoon garlic, minced
¼ cup ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
½ cup pineapple juice
½ tsp oregano
⅔ cup pineapple jam

Instructions

Prepare the ribs and rub: Remove the thin, papery skin from the back of the rack of ribs by pulling it off in a sheet with your fingers and a butter knife.
Rub paprika all over ribs, front and back. Rub jam all over ribs.
Set up the grill for indirect grilling and place a large drip pan in the center.
If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
If using a charcoal grill, preheat it to medium.
When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 2½ hours.
While the ribs are cooking, make the sauce in a saucepan. In a saucepan, heat the oil on medium.
Add the garlic until softened.
Add the remaining sauce ingredients to the pot and combine with a whisk.
Increase the heat and bring the sauce to a boil.
Once the sauce has boiled for a couple minutes and is bubbling, lower the heat and let it reduce.
Make sure to stir the sauce a few times.
When the ribs have cooked for an hour, uncover the grill and brush the ribs with the sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, ¼ to ½ hour longer for baby back ribs, ½ to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen to twenty minutes before the ribs are done, brush sauce over ribs.
To serve, cut the racks in half or, for a plate-burying effect, just leave them whole. Ribs can be individually sliced, flip rack over to the bone side and with a sharp knife cut between the ribs. Serve immediately. To reheat, place ribs in foil, place in oven at 350 degrees F for 20 mins.

PIN IT FOR LATER:

Be a Grill Master in your own home. Check out how World Champion Grillmaster Tuffy Stone makes his ribs with a Tomato Chipotle Glaze!

If you don’t know about Tuffy Stone, he is a classically-trained French chef, television personality, and accomplished pitmaster. He has been a judge and host on the Destination America reality television show BBQ Pitmasters since 2009.

Tuffy founded the “Cool Smoke” professional barbecue team and co-owns four Q Barbeque restaurants and Rancho T restaurant in Richmond, Va.

He has earned the Grand Champion titles in nearly every major barbecue competition including the American Royal World Series of Barbecue (2013 & 2014), Jack Daniel’s World Championship Invitational Barbecue (2013 & 2015), and the Kingsford Invitational (2015).

For more information about Smithfield®: Facebook, Twitter, Pinterest, Instagram, YouTube and Smithfield website

Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|

9 Great Grilled Chicken Recipes

July 27, 2016 by nettiemoore11 2 Comments

I don’t know about you, but where we are…it’s just too hot to cook inside. So, I have been a grilling Mama! Grilled chicken is the best. I have nine delicious grilled chicken recipes for you. The great thing is that the chicken doesn’t take long to cook on the grill, so you can have your meal on the table in under 20 minutes! Here you will find different recipes for marinades. All are scrumptious and inviting! So, get your grill started and let your palate be pleased!

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Maple Chipotle Grilled Ribs

June 29, 2016 by nettiemoore11 2 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HogWildThrowdown #CollectiveBias The following content is intended for readers who are 21 or older.

Maple Chipotle Grilled Ribs are finger lickin’, bone suckin’, melt in your mouth ribs! These are the best ribs that I have ever had. They are cooked over charcoal and are so meaty and tender! The glaze is absolutely delicious, with a bit of a kick, but not overly spicy.…

Gimmy Moore’s Sweet Pork Ribs

December 8, 2015 by nettiemoore11 4 Comments

This post is sponsored by Moore’s Marinade’s. All opinions expressed are my own as always.

My kids request ribs every Christmas! I always ask if they would like a ham or turkey? No, they would love ribs! So I tried this recipe from Moore’s Marinade which was out of this world delicious! I marinated Country Style ribs which are so much meatier than Baby Back Ribs. Each rib is perfect as one serving, there is plenty of meat on these ribs. The marinade is so delicious and the pineapple is a wonderful addition. No knife needed! The meat just falls off of the bone.

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Broccoli Salad

July 5, 2015 by nettiemoore11 20 Comments

This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.

It’s like a Cobb salad but instead of lettuce, broccoli is the main star.

Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!

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SLOW COOKER BBQ BEEF BRISKET

April 7, 2015 by nettiemoore11 2 Comments

It’s still too cool here to turn on the BBQ, so why not turn on your slow cooker for this delicious melt in your mouth, slow cooker BBQ Beef Brisket? Homemade Spice Rub and Homemade BBQ sauce makes this drool worthy brisket a family favorite!

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Easy Beef Kabobs

July 24, 2014 by nettiemoore11 4 Comments

Inspiration

.

What inspires me?

Photographs?

A description?

Is the recipe simple, is it difficult? Depending on how much time I set aside for a recipe, I usually head towards an easy recipe, especially if we have guests coming over. If I see a luscious dessert, I have to make it.

If I see juicy Beef with Vegetables Kabob, you betcha, I am going to try to make that! I saw the photograph from my friend, Cooking from a SAHM’s kabobs (AND DROOLED) and had been thinking about them for a while.

The photograph was shared on facebook again, that was it! I found all of the ingredients that I wanted to build on my kabob sticks. This is a creative outlet, that is fun and delicious, you be the master chef and decide what to build for your kabobs.

My choices FOR THE BEEF KABOBS.

Marinated Steak Tips
Mushrooms
Zucchini
Onion
Pineapple, canned or fresh
Orange Peppers
Garlic

RECIPE for Marinade:

1/2 C Soy Sauce
1/4 C BBQ Sauce
2 Tablespoons of Cherry Coke(or regular or skip it)
Sprinkle of Nutmeg
Sprinkle of Ginger
Sprinkle of Garlic Powder or minced Garlic

Directions for Marinade:

Put all these ingredients in a bowl and whisk.
Add your steak tips and marinade for 2 hours.

BEEF KABOBS

Wooden Sticks or Metal Skewers
Marinated Steak Tips
6 Mushrooms
2 Orange Peppers
2 Onions
Pineapple Chunks
2 Zucchini
Whole garlic

Soak your wooden sticks in water for about 2 hours or so.
Chop all your vegetables (plus pineapple) into chunks.
Stick Meat and Vegetables and pineapple on stick.
This is the order that I skewered for the kabobs: Meat, Onion, pepper, pineapple, mushroom, garlic, zucchini.
Repeat until all meat and vegetables are on the skewers.
Grill on a medium high flame, move kabobs to top rack to keep warm while cooking the rest of the kabobs.
Grill the meat to your liking.

RECIPE ADAPTED FROM COOKING FROM A SAHM

SPREAD THE WORD AND SHARE MY RECIPES!

BBQ Chicken Cheddar Grilled Sandwiches- Guest Post

April 7, 2014 by nettiemoore11 1 Comment

Hello Everyone 🙂 This is Alyssa from Cooking From A SAHM http://cookingfromasahm.blogspot.com/ . I’m so excited to share this recipe with you while Nettie is away! I”ve known Nettie for a long time. I don’t quite remember when we first met online but I’m sure glad we did. We’ve become great friends and shes always there for her friends. Nettie is away helping a friend out, so her friends decided to help her out.

Today I’ll be sharing with you my recipe for BBQ Chicken Cheddar Grilled Sandwiches. One day I came up with the recipe and made it that night. It sure was a hit, and you know whats better? It is AWESOME leftover. I’m always up for a cheesy chicken sandwich and this one is kind of a take on a sandwich I get at our local Friendlys. I hope you enjoy it as much as I do.

BBQ Chicken Cheddar Grilled Sandwich

2-3 Chicken breasts(boneless skinless)

Favorite BBQ

In a pan put a layer of bbq sauce, then place your chicken breasts on top. Top with more bbq and brush it on. Bake for an hour till chicken is done. Set aside.

Caramelized Onions:

3 onions cut into thin rings

1/4 C Olive Oil

2 T Sugar

Sprinkle of salt and pepper

In a skillet put your oil, sugar, salt and pepper and toss onions in it. Cook down the onions till they start to turn brown and clear. Set aside.

Sandwich:

2 Thick cut slices of bread

( mine was homemade, recipe coming tomorrow)

Sliced bbq chicken

Caramelized Onions

BBQ Sauce( optional)

Coleslaw(optional)

Cheddar

(I used shredded but next time I’m using slices)

Butter for bread

Take a slice of bread and spread butter on one side. Put it in the pan butter side down. Add cheddar, chicken, bbq sauce, coleslaw(optional) and onions. Take second slice of bread and spread with butter. Place it butter side up. Cook till cheese has melted and the bottom bread is grilled. Smash it gently. Flip it and cook it till the last slice of bread is grilled. Cut it and eat it. ENJOY!

Grilled Plank Salmon

May 21, 2012 by nettiemoore11 10 Comments

I have never made a Grilled Cedar Plank Salmon before, so when I was sent a wonderful gift of Cedar Planks and seasonings from Fire and Flavor, I was thrilled to try it. I love seafood and fish, lucky for me, I live on the water. The only fish my kids will eat is Salmon, so I just had a feeling they would love this way of grilling the Salmon. It is super easy and delicious.Fire and Flavor also sent me a Coffee Rub for meats and Salmon. I rubbed some on the salmon and off it went on the grill!

Salmon was delicious with Fire and Flavor Ancho Chile spices on hand cut fries.

Cedar planks have to soak under water for at least one hour.

This is the yummy coffee rub made of Chili Pepper, other spices, pure ground coffee, brown sugar, and salt.

Soak Cedar Planks under cold water so that they don’t catch on fire on your grill!

I placed a big bowl full of water on top of the planks so that the planks would be submerged.

Place your lovely filet of Salmon on the plank.

Rub Coffee Rub all over the salmon. Rub, rub, rub, that’s why they call it a rub….

Salmon is ready to go on the grill.

Set grill at 350 degrees or Medium setting. The grill’s temperature kept raising to 400, so I would try to moderate it so that the Salmon would stay moist. Cook until Salmon is firm to the touch.

Verdict: I liked the coffee rub flavor, it tasted sweet and was a great combination on the Salmon. The Salmon was very moist. Pair it with a Chardonnay, delicious!

Would I make it again? Yes I would. Another way to use this rub is to make a marinade with orange juice, Olive oil and coffee rub and let Salmon set in marinade in the refrigerator for a couple hours. This post has been linked up these wonderful blogs! Photobucket

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Inspiration

.

What inspires me?

Photographs?

A description?

Is the recipe simple, is it difficult? Depending on how much time I set aside for a recipe, I usually head towards an easy recipe, especially if we have guests coming over. If I see a luscious dessert, I have to make it.

If I see juicy Beef with Vegetables Kabob, you betcha, I am going to try to make that! I saw the photograph from my friend, Cooking from a SAHM’s kabobs (AND DROOLED) and had been thinking about them for a while.

The photograph was shared on facebook again, that was it! I found all of the ingredients that I wanted to build on my kabob sticks. This is a creative outlet, that is fun and delicious, you be the master chef and decide what to build for your kabobs.

My choices FOR THE BEEF KABOBS.

Marinated Steak Tips

Mushrooms

Zucchini

Onion

Pineapple, canned or fresh

Orange Peppers

Garlic

RECIPE for Marinade:

1/2 C Soy Sauce

1/4 C BBQ Sauce

2 Tablespoons of Cherry Coke(or regular or skip it)

Sprinkle of Nutmeg

Sprinkle of Ginger

Sprinkle of Garlic Powder or minced Garlic

Directions for Marinade:

Put all these ingredients in a bowl and whisk.

Add your steak tips and marinade for 2 hours.

BEEF KABOBS

Wooden Sticks or Metal Skewers

Marinated Steak Tips

6 Mushrooms

2 Orange Peppers

2 Onions

Pineapple Chunks

2 Zucchini

Whole garlic

Soak your wooden sticks in water for about 2 hours or so.

Chop all your vegetables (plus pineapple) into chunks.

Stick Meat and Vegetables and pineapple on stick.

This is the order that I skewered for the kabobs: Meat, Onion, pepper, pineapple, mushroom, garlic, zucchini.

Repeat until all meat and vegetables are on the skewers.

Grill on a medium high flame, move kabobs to top rack to keep warm while cooking the rest of the kabobs.

Grill the meat to your liking.

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