Grilling Sauces

The quintessential summer holiday is upon us. Ok, really it's time to panic. Hordes of people are coming over and we know we're going to grill, but WHAT are we grilling? I've been asking A.J. this for a couple of weeks now and all I get is, "Let me get back to you.". He's a kind of fly by the seat of his pants type person...he calls it spontaneous, I call it procrastination. I was going through my recipes looking for ideas of things we've done in the past that came out really good and for a few new things. So here goes...

Lemon Steak Sauce for Burgers

1/3 cup A-1 steak sauce
2 teaspoons lemon zest
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
1 teaspoon McCormick Montreal Grill Seasoning
1/4 teaspoon Cayenne Pepper
1/4 cup Extra Virgin Olive Oil

In small bowl, combine steak sauce, lemon peel, garlic, grill seasoning, and olive oil; brush on both sides of burgers. Grill burgers over medium heat on each side until done, brushing with sauce occasionally.

Grilled London Broil Sauce -

3 teaspoons McCormick Montreal Grill Seasoning
1/2 cup Kraft Mayo
1/3 cup soy sauce
1/4 cup lemon juice
2 tablespoon Dijon mustard
1 clove garlic, minced
3 Scallions finely chopped
1/2 teaspoon grated ginger
1/4 teaspoon cayenne pepper

In large shallow dish combine mayonnaise, soy sauce, lemon juice, mustard, garlic, scallions. ginger and grill seasoning. Add steak, turning to coat. Cover, refrigerate for at least 2 hours or overnight. Grill or broil about 6 inches from source of heat, turning once, 25 to 30 minutes or until desired doneness. Slice diagonally across grain.

Grilled Honey-Garlic for Pork (Tenderloin or Ribs) -

3 teaspoons Pork Seasoning
1/4 cup lemon juice
2 tablespoons honey
3/4 cup Teriyaki Sauce
2 tablespoons Hoisin Sauce
3 tablespoons apple cider vinegar
2 cloves garlic, minced
2 Scallions finely chopped

Combine marinade ingredients and pour over tenderloin/ribs in heavy plastic bag, seal. Refrigerate 2-24 hours. Prepare covered grill with drip pan in center banked by medium-hot coals. Remove tenderloin/ribs from marinade, reserve marinade. Grill pork 12-15 minutes, turning once and basting occasionally with reserved marinade. Discard remaining marinade.

Grilled Portabella Mushrooms (Also Great for Trout or Talapia!) -

3/4 cup Extra Virgin Olive Oil
1 bottle Italian Balsamic Vinegar Salad Dressing
2 tablespoons fresh-squeezed lemon juice
2 cloves fresh garlic, pressed
2 teaspoons Emeril's Essence
3 dashes Crystal or Louisiana Hot Sauce

In a medium-size mixing bowl combine all the ingredients and whisk them until fully blended. Heavily brush the sauce over the Portabellas/fish. Then wrap tightly in plastic wrap and allow to marinate for at least an hour. Brush on the sauce occasionally as the mushrooms or fish grills.

Cranberry-Barbecued Chicken Wing Sauce -

1 can jellied cranberry sauce (8 ounce size)
2 teaspoons packed brown sugar
2 teaspoons prepared Creole mustard or Brown Grain Mustard
1 teaspoon Worcestershire sauce
3 teaspoons Crystal or Louisiana Hot Sauce
2 cloves of garlic minced

Place chicken wings in shallow glass dish. Mix remaining ingredients in 1-quart saucepan. Heat over low heat, stirring constantly, until smooth; pour over chicken. Cover and refrigerate at least 1 hour. Remove chicken from marinade; reserve marinade. Cover and grill chicken 5 to 6 inches from medium coals 20 to 35 minutes, turning and brushing 2 or 3 times with marinade, until done.

Hope this gives your some ideas for the 4th!