When people think about throwing a BBQ usually they turn to burgers and franks for their go to dishes. But if you're looking to get fancy with your fire and add some creativity to your outdoor menu, check out these two new inventive recipes from "America's Female Grilling Expert" Elizabeth Karmel. Even though they may look and sound complicated you'll be surprised how simple they are to make.
Grilling Method:Dipping Sauce:Shrimp:Make the Dipping Sauce:Grilling Method: Indirect/Medium HeatNote:For more delicious recipes and grilling tips from Elizabeth Karmel go to her website www.girlsatthegrill.com
Direct/Medium Heat ½ cup best-quality extra-virgin olive oil Juice from 1 large lemon Zest from ½ lemon 2 cloves garlic, minced 4 stems fresh oregano Freshly ground pepper to taste 16 Jumbo or Collosal shrimp in the shell (or frozen black tiger shrimp 3 tablespoons olive oil ¼ cup Kosher salt Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture. Let sit for at least 20 to 30 minutes to marry the flavors-or make up to 12 hours in advance. Set aside. If desired, devein the shrimp with a "shrimp deveiner" or, using a small sharp knife, make a slit about ¼-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt. Place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white). Serve immediately with dipping sauce. Serving Tip: This is my favorite party "ice breaker" appetizer. I place the oil-tossed shrimp in a bowl on a tray with a small bowl of the kosher salt, my tongs, lots of napkins, a platter and the prepared dipping sauce. Once everyone is armed with a cocktail, we hit the deck to start the party. While we are talking, I toss the shrimp in the salt, grill them and place them on the platter. Then the fun begins, everyone takes a shrimp, peels and dips it in the sauce for a fun, casual and interactive appetizer! By the time the shrimp, and our cocktails are gone we are either fast friends or better friends! Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun! Serves 4.
1 (4-5 pound) roasting chicken 1 (12-ounce) can of beer 3 tablespoons of favorite dry spice rub recipe Olive oil Kosher salt and freshly-ground pepper Remove neck and giblets and pat dry chicken with paper towels. Brush chicken all over with oil and season with 2 tablespoons dry rub or simply salt and pepper. Set aside. Open beer can, pour out about ¼ cup of the beer and make an extra hole in top of the can with church key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can. Place beer can in center of cooking grate and move legs apart so the body cavity slides over the top of the beer can. The chicken will appear to be "sitting" on the grate. Cook chicken for 1 - 1½ hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh. Remove from grill and let rest for 10 minutes before carving. Serves 4. When removing from grate, be careful not to spill contents of beer can, as it will be very hot. Use a pair of locking tongs and grab the bottom of the beer can and place on a platter or cutting board to cool.