Grilling Recipes - Sail Magazine

Grilling Recipes

GRILLED PIZZA ____________________________________________________Total Time: 2 hours 30 minutes including homemade crust!Prep Time: 2 hours, 15 minutesGrill Time: 15 minutesYield: 2 8-10” personal pizzasCrust:1 t. active dry yeast + 1/2
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Grill

GRILLED PIZZA
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Total Time: 2 hours 30 minutes including homemade crust!

Prep Time: 2 hours, 15 minutes

Grill Time: 15 minutes

Yield: 2 8-10” personal pizzas



Crust:

1 t. active dry yeast + 1/2 C. warm water + 1 pinch white sugar

1 t. salt

1/2 T. olive oil

1 1/2 C. all purpose flour OR whole wheat flour OR whatever you have on hand

1 clove garlic, minced

1/2 T. basil



1/2 C. olive oil

1 t. garlic minced



Sauce:

1/2 C. tomato sauce

1 t. oregano,1 t. basil, 1 t. garlic powder OR whatever spices you want in pizza sauce



Toppings: Whatever your taste buds prefer!

1/2 C. chopped tomatoes

small can sliced mushrooms

pepperoni

onion, chopped into slivers OR green onion diced

1 C (8 oz) shredded cheese – mozzarella or whatever you have

To make the crust, dissolve yeast in warm water with a pinch of sugar and let sit 5 minutes to proof (foamy). Mix in salt, olive oil, flour, minced garlic and basil. Knead for 5-8 minutes. Dough should be stiff but not too sticky. Form into ball, let rise until doubled – 1/2 hour to 1 hour depending on temperature. Punch down and knead again. Let double again. To make two “personal pizzas”, separate dough into 2 pieces & roll out to about 8” round (or whatever shape fits on your grill – we can do 2 at once).

Turn grill on and heat to about medium to medium high heat. You’ll need to experiment with the heat since every grill is different. Brush the bottom of the crusts lightly with olive oil with garlic mixed in. Put dough on grill and grill for just long enough to get the bottom a bit browned. Then, brush the top with olive oil/garlic mixture. Using two spatulas, flip it over so the browned bottom is now on top. Spread pizza sauce and toppings on top – thinner layers of toppings seem to work best to get the entire pizza cooked before burning the bottom. Close grill lid and bake until the cheese is bubbly. On our grill, the initial crust grilling takes from 2-5 minutes and the pizza grilling takes another 10 minutes. Watch it closely so the bottom crust doesn’t burn! If you have trouble, you may need to place an upside down metal pan on the grill to get the pizza farther from the flames. Enjoy!

HOMEMADE JERK MARINADE
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What You'll Need:

1/2 C orange juice

1/2 C vinegar

1/4 C soy sauce

1/4 C olive oil

1 jalapeno pepper – seeded & finely diced

1 T brown sugar

1 tsp salt

1 tsp thyme

1 tsp cinnamon

1/2 tsp nutmeg

1 T allspice

1 T ginger – minced

3 cloves garlic, minced – use more if you love garlic!

4 green onions finely sliced OR 1/2 small onion finely diced

Mix all ingredients in a bowl. Reserve half for dipping. Add meat and balance of marinade to zip lock freezer bag.

BLACKENED TURKEY BREAST
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Total Time: 3 hours without brining

Prep Time: 15 minutes

Brine/Marinade Time: Brine: 1 hour for every pound, Refrigerate: 2 hours

Grill Time: 2 – 2 1/2 hours



Serves: 6-10



What You'll Need:

3-5 lbs boneless turkey breast

Melted butter or canola oil – enough to brush 2-3 times

Your favorite cajun or blackening spices – enough to rub the entire turkey.

1 onion (we prefer Vidalia if available) thinly sliced



Brine the turkey overnight if you prefer. Brining adds moisture and flavor and helps to keep turkey from drying out – soak 1 hour for every pound in a solution of salt/sugar and water (approx 1/2 C. salt to a half-gallon water – a freezer baggie makes a great container – fits easily on top of a boat refrigerator. Rinse complete inside and out to get rid of the salt solution. Loosen the skin by running your fingers underneath and brush the butter or oil over the breast, under the skin first then over. Rub all sides under the skin with spice and surround with sliced onion. Wrap in foil or plastic wrap and refrigerate 2 hours. Uncover, discard onions.

Grill uncovered until internal temperature reaches 170 to 175 degrees for the dark meat. Depending on your grill, this should take 1 1/2 -2 hours for 2-4 lbs; 2 to 2 1/2 hours for 4-5 lbs. We turn ours every 30 minutes and rebrush with butter – especially on the down side to keep the juices in. If you’re unsure whether it’s done, cut a small slit low – juices should run clear. If it appears to be cooking too quickly, turn down the heat or cover with foil. Some people like to put their turkeys in a metal pan on the grill to catch drippings, but we prefer to place it directly on the grates. Experiment to see which you prefer. Serve with all the holiday trimmings!

JERK CHICKEN KABOBS
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Total Time: 2 hours 30 minutes (including marinade time)

Prep Time: 15 minutes

Marinade Time: 2 hours plus

Grill Time: 15 minutes

Serves: 6

What You'll Need:

6 boneless skinless chicken breasts OR whatever chicken you have available

Jerk Chicken Marinade – KC Masterpiece is our favorite, or make your own

Onion – chunked into wedges

Baby Tomatoes

Green Pepper – chunked into 1” pieces

Mushrooms

Cut the chicken into 1” chunks – TIP – it’s easier to cut when it’s partially frozen. Place chunks into prepared Jerk Chicken Marinade – we prefer K.C. Masterpiece OR make your own: see below. Marinade for a minimum of 2 hours or the afternoon or even better, overnight, turning frequently. On a boat it’s easy to marinade in a zip lock freezer bag … just make sure it has no holes! Alternate chicken chunks, onion wedges, baby tomatoes, green pepper chunks and mushrooms onto kabob skewers. Brush with more jerk marinade. Place on grill, turning every 5 minutes until done – 10 – 15 minutes. Marinade every time the skewers are turned. Serve over rice with extra marinate for dipping (separate before grilling so the marinade used on the raw meat is separate from the dipping sauce). Serve over rice.

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