grilled recipes

Flavor-packed and juicy baked pork chops stuffed with a simple spinach and blue cheese filling. A delicious meal for family and friends to enjoy!

Stuffed Pork Chops

pork pork chops

sweet or smoked paprika

garlic powder

salt and fresh ground pepper, (to taste)

vegetable oil, (divided)

garlic, (minced)

baby spinach

blue cheese

Preheat oven to 400˚F.

Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through.

Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.

Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet.

Stir in minced garlic and cook for 20 seconds, or until fragrant.

Add the spinach and cook for 1 minute.

Stir in the blue cheese, season with salt and pepper, and continue to cook for 1 more minute, or until spinach is wilted and cheese has just started to melt.

Remove from heat.

Stuff each pork chop with the prepared spinach mixture and secure the pork chops with toothpicks. I use 6 to 8 toothpicks per pork chop, depending on the size of the chop.

Wipe down the skillet and set it back on the stovetop; heat remaining oil over medium-high heat.

Sear the pork chops in the skillet for 3 minutes per side. You may want to do this in batches because it will be much easier to flip the pork chops over when there's only two pork chops in the skillet.

Transfer all the pork chops to the oven and continue to cook for 10 to 12 more minutes, or until internal temperature of the pork chops reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Do not overcook the pork chops because you&#x27;ll end up with tough, dry pork.

Remove from oven and let stand 5 to 8 minutes.

Serve.

Quick and delicious foil-pack dinner loaded with juicy steak bites and tender mushrooms. 

Steak and Mushrooms Foil Packs

sirloin

mushrooms

soy sauce

olive oil

basil

thyme

salt and pepper, (to taste)

red pepper, (for garnish)

green onions, (for garnish)

In a large bowl combine steak, mushrooms, garlic, soy sauce, olive oil, basil, thyme, salt and pepper.

Cover and set in the fridge for 15 to 30 minutes.

Take out from fridge and set on the counter for 15 minutes.

Cut out 4 large heavy-duty foil sheets. If you don't have heavy-duty foil, you can just double up on regular foil.

Divide steak and mushrooms between the sheets of foil.

Wrap foils tightly around the steak and mushrooms and seal it all together.

Preheat grill to HIGH.

Transfer foil packets to the grill and grill over high heat for 10 minutes per side.

Garnish with crushed red pepper and green onions, then serve.

GRILL METHOD

Preheat oven to 425˚F.

Cook for 20 to 22 minutes, or until internal temperature of steak reaches at least 140˚F. Use an Instant Read Thermometer to check for doneness. Just poke through the foil with the thermometer and set it into one of the steak pieces.

If you want a nice char on the steak, open up the packets the last 2 minutes of cooking and pop them under the broiler for a couple minutes.

OVEN METHOD

San Diego Style Authentic Carne Asada Recipe loaded with Mexican flavors and taste. Perfect for carne asada tacos or burritos.

San Diego Style Carne Asada

2.5 lb Flank Steak

Red Wine Vinegar

Water

tbsp Vegetable Oil

Lime

Orange

tbsp Chopped Cilantro

tbsp Minced Garlic

Salt

tbsp White Pepper

tbsp Cumin

tbsp Chili Powder

tbsp Mexican Oregano

tsp Ground Cloves

Orange (Sliced)

Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.

Add the steak and shake to coat the entire piece of meat evenly.

Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.

Refrigerate overnight or at least 2 hours. (*Note 1)

Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)

Ten minutes before grilling, add meat tenderizer (optional)

Pre-heat grill to medium high.

Place meat directly on greased grate for 6-8 minutes. (*Note 3)

Flip and grill for an additional 6-8 minutes, until your desired doneness is reached.

Let rest for 10 minutes before slicing against the grain and serving.

Cheesy, deliciously tender asparagus loaded with cheese and grilled inside foil packs! Great recipe for outdoor grilling or camping!

Cheesy Grilled Asparagus in Foil Packs 

asparagus stalks, (ends trimmed)

extra virgin olive oil

lemon juice

Italian Seasoning

mozzarella cheese

chopped fresh parsley, (for garnish)

Preheat an outdoor grill to medium-high.

In a large mixing bowl combine asparagus, oil, garlic, lemon juice, Italian Seasoning, salt, and pepper; toss until well combined.

Lay out four large pieces of foil.

Divide up the asparagus between the foil sheets and top with mozzarella cheese.

Fold and seal the foil packs.

Transfer prepared foil packs to the grill and cook for 13 to 15 minutes, or until asparagus is tender. Cooking time depends on the thickness of the asparagus.

Remove from grill and carefully open up the foil packs.

Sprinkle with parmesan and garnish with parsley.

Nothing beats a plate of crispy Smoked Chicken Wings! This recipe for smoked wings produces juicy and tender chicken with extra crispy skin. Between the smoked chicken wings rub recipe and optional wings sauce, you&#39;ll find this is the best smoked wing recipe.

Crispy Smoked Chicken Wings

Lbs Chicken Wings (Separated) ((*Note 1))

tbsp Olive Oil

½ tsp Cayenne Pepper ((*Note 2))

½ tsp Garlic Powder

½ tsp Black Pepper

Cup Franks Hot Sauce, Divided

Tbsp Melted Butter

Ranch, Blue Cheese, Carrot Sticks and/or Celery Sticks.

Pre-heat the smoker/grill to 225°F, and set up for indirect cooking. If using a manual smoker, aim to keep it between 225°F - 250°F. Add your wood of choice right before adding the chicken.

Pat the chicken wings dry with a paper towel and transfer to a large mixing bowl.

Add the olive oil and toss to evenly coat. Sprinkle your dry rub of choice over the chicken (we used the dry rub listed above for buffalo) and toss to coat.

PREPARE THE WINGS AND SAUCE:

Place the chicken on the smoker and grill for approx. 60 minutes. Flip the wings, as needed, to avoid any flare ups.

SMOKE THE WINGS:

While the wings are smoking, make your sauce of choice (if using a sauce). For the buffalo sauce, just mix the Frank&#39;s Hot Sauce with melted butter. Set aside until ready to use.

PREPARE THE SAUCE:

Increase the heat to 350°F and grill for approximately 20 minutes.

Brush both sides of the wings with your sauce of choice (if using) and cook for another 10 minutes, or until the internal temperature reaches 175°F. Flip the wings, as needed, to avoid any flare ups.

Remove from the heat, toss with any remaining sauce, and serve immediately.

CRISP UP THE SKIN:

This creamy smoked queso dip appetizer recipe is perfect for game day, camping or any party. It&#39;s as easy to make as our smoked cream cheese

Smoked Queso

oz Velveeta Cheese, Cubed

oz Pepper Jack or Cheddar Cheese

lb Sausage, Chorizo

10 oz Rotel, Any Flavor ((*Note 2))

Diced White Onion

Jalapeños, Finely Diced ((*Note 3))

Evaporated Milk (For A Thinner Consistency) ((*Note 4))

Pre-heat the smoker/grill to 250°F (medium-low). Add wood right before cooking.

Add all the ingredients to a skillet or disposable aluminum foil pan (size 9 x 13). Set aside.

GRILL: Place the skillet on the top rack of the grill and close the lid (do not put it directly on the grill grates). Check it after 15 minute to stir. If it&#39;s too hot, turn off one of the burners. If the cheese hasn&#39;t started to melt, increase the heat slightly. Stir every 15 minutes until the cheese is fully melted. Final cook time: 45-60 minutes.SMOKER: Place the skillet on the indirect side of the grill and close the lid. Check it after 15 minutes and stir to combine. Stir every 15-20 minutes, cooking for a minimum of one hour up to two hours.

OPTIONAL: After cooking, add 1/2 cup of evaporated milk to thin out the consistency. Add more until your desired consistency is achieved.

OPTIONAL: Immediately transfer to a slow cooker, set to warm, to keep the best consistency.

Heat up the grill and whip up a batch of Smoked Chili, loaded with smoked ground beef and sausage, tomatoes, peppers, onions and bold spices. All the classic chili flavors you love, hit with the essence of smoke. Use it to make Chili Cheese Dip

Smoked Chili (Includes Over the Top Chili Instructions)

tbsp Chili Powder, Divided

tbsp Garlic Powder, Divided

tbsp Smoked Paprika, Divided

tbsp Red Pepper Flakes ((*Note 1))

tbsp Onion Powder

tbsp Chipotle Powder

tsp Black Pepper

Salt, To Taste

lb Ground Beef ((*Note 2))

lb Ground Sausage ((*Note 2))

Onion, Diced

Bell Peppers, Diced

oz Tomato Paste

14.5 oz Canned Diced Tomatoes

oz Beef Broth

Chicken Boullion Cube

Load the smoker with the pellet of your choice and pre-heat to 250°F.

Prep The Smoker (Pellet or Electric):

Gas Grill- turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Play around with the burner settings to get it as close to 250°F as possible. Use a smoker box to add chips/chunks of wood for smoking.Charcoal- Pre-heat the coals until just ashed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Play around with the vent opening to get it as close to 250°F as possible. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking. 

Prep The Smoker (Gas or Charcoal):

Add the ground meat to a large bowl and add 1 tbsp of chili powder, garlic powder and paprika. Use your hands to work the spices through the meat, being careful not to over-mix. Form a large, tight meat patty and set aside.

Form a large, tight meat patty with the sausage. Transfer both meat patties to the pre-heated grill and let cook for about 60 minutes.

Add the dutch oven to the grill, next to the meat, and add the olive oil, onions and peppers. Stir and let smoke until the internal temperature of either of the meat patties, hits 140-150°F.

Transfer both meat patties to the dutch oven and use a spatula to break the meat into crumbles. Let smoke for another 30 minutes.

Add the rest of the spices, tomato paste, diced tomatoes, beef broth and bouillon cube to the dutch oven and stir to combine.*If you want beans in your chili, add a can or two now.

Close the lid and let smoke for up to 3 more hours, stirring every 30 minutes or so. The longer it cooks, the heavier the smoke flavor will be.

Remove from the grill and season with extra salt, to taste. Serve in individual bowls and top with your favorite toppings.

Make The Chili:

This recipe is so simple, it works great for an easy, week-night dish that the whole family will love!

Creole Pasta with Cajun Pork Tenderloin

Prairie Fresh Cajun Pork Tenderloin

red bell pepper

onion

Alfredo Sauce

creole seasoning

oz Dry Penne Pasta (cooked)

Start by removing the pork tenderloin from the fridge to start coming up to temperature.  Fire up grill, and put salted water on for penne.  Slice vegetables.  Cook pasta, drain and toss with a bit of olive oil to keep it from sticking.

Grill pork tenderloin.  For an average sized pork tenderloin, I usually grill it for a total of 10-12 minutes or until a meat thermometer gets to 140 degrees.  Remove to a plate, cover and let rest.

In a large skillet, add olive oil, onions, mushrooms and red bell peppers.  Cook for 2-3 minutes, then add garlic.  Cook until onions are softened and opaque.  Add alfredo sauce and stir until hot, then add creole seasonig and pasta.   Cook until hot.  Slice pork tenderloin and add to dish and toss to coat the pork.  Enjoy!

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Top Tags

Stuffed Pork Chops

Steak and Mushrooms Foil Packs

San Diego Style Carne Asada

Cheesy Grilled Asparagus in Foil Pa...

Crispy Smoked Chicken Wings

Smoked Queso

Smoked Chili (Includes Over the Top...

Creole Pasta with Cajun Pork Tender...

Top 8 grilled recipes recipes from across the web

The most viewed grilled recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Pork Chops

Steak and Mushrooms Foil Packs

San Diego Style Carne Asada

Cheesy Grilled Asparagus in Foil Pa...

Crispy Smoked Chicken Wings

Smoked Queso

Smoked Chili (Includes Over the Top...

Creole Pasta with Cajun Pork Tender...

The most viewed grilled recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine