My Favorite Grill Recipes

Makes 6 burgers, 1/3 pound each. 

If you grew up eating fried meatloaf sandwiches then you'll find this particularly wonderful. Making my Mom's favorite meatloaf recipe and then throwing it on the grill was a bit of genius.... 

• 2 lbs 80/20 ground chuck
• 1 egg
• 1/2 cup butter cracker crumbs
• 1 tsp salt
• 1 tsp black pepper
• 2 tablespoons ketchup
• 2 tsp Worcestershire sauce 
• 1/4 tsp garlic powder
• 1/4 cup minced onion
• 6 thin onion slices, seasoned with salt and pepper and marinated 10 minutes in vinegar and Worcestershire sauce

Mix and mash everything but the onion slices all together until you don't have any pockets of spices or bread crumbs.  

Separate into 12 portions and pack into thin burger patties. 

Lay onion slices on top of 6 of the patties, then sandwich them with the other 6 patties. Seal the edges of the patties together, making an onion stuffed burger. 

Grill on a medium fire until both sides are well done- you want to cook that onion tender! 

Serve on a bun with mayo, barbecue and all your favorite veggie toppings. 
 

• 
  1 cup italian dressing
• 1/4 cup vinegar
• 1 tsp of salt
• 1 tsp garlic
• 1 tsp crushed red pepper

• 1 pound of raw cubed steak
• 1 large green bell pepper
• 1 medium onion
• 1 red bell pepper
• 1/2 pound whole mushrooms

Mix together the marinade and pour it over the meat and veggies in a large, sealable container. Put the container in the fridge for 1 hour, turning or shaking every 15 minutes to recoat the contents. 

Skewer pieces with kabob skewers in whatever order you like- I prefer to make a veggie skewer and a beef skewer because I like my meat pretty well done and it burns the veggies to cook them until the meat is thoroughly done. 

Grill over a hot fire until the meat has reached your desired temperature and the veggies are tender. 

Enjoy! 

We all love our grilled corn, but there are so many ways to prepare it! This is my favorite- the husks create a natural barrier from the heat and seal in the moisture of the corn, keeping it tender and juicy.

• 6 Ears of corn with husks on
• 1/2 cup butter
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp basil
• 1/2 tsp parsley
• 1/4 tsp oregano

Soften the butter and add the spices to it, mixing thoroughly. 

Peel back husks without removing them from the corn. Remove silks and rinse carefully. 

Spread spiced butter over corn then fold husks back over the cobs.

If husks are torn then use twist ties to secure them around the cobs.

Grill 15-20 minutes until husks are scorched and corn is sizzling.

This method of cooking corn is also fantastic with just the butter, salt and pepper, so give it a try!!

• Fresh Pineapple Slices 
• Fresh Peach Halves
• Fresh Pear Halves
• 1/4 cup butter

Place fruit on the grill over a low fire and drizzle with butter. Let it cook until it's nicely browned. 

• 1 pint heavy whipping cream
• 2 tablespoons of sugar
• 1 tsp vanilla extract

Place your mixer bowl and beaters in the freezer for 15 minutes before beating the cream to help the process. The colder the cream, the faster it will whip. Putting it into a room temperature bowl and beating it with room temperature beaters warms it up just enough to slow it down. 

Add just the cream to your bowl and beat on medium high speed until it is forming stiff peaks. Fold in sugar and vanilla. Serve a large dollop on top of your warm grilled fruit for a light dessert that is straight from heaven.