Entertain!

One of my secrets to preparing food for tailgates is no-grill grilling. First use a grill pan and then finish them off in the oven with a baking rack for the ultimate flavor.

Tools & Materials

Cast Iron Grill Pan
Oven Safe Wire Rack
Cookie Sheet with Foil

  • Ginger Beer Chicken Kebabs

     

     

     

     

    Marinade Ingredients
    1 ½ cups flat Guinness Black Lager
    ½ cup olive oil
    2 tablespoons finely chopped fresh ginger
    2 cloves garlic, coarsely chopped
    1 piece of orange peel
    2 pounds cubed boneless chicken breast
    Bamboo skewers

    Method

    1. In a nonreactive bowl, combine the beer, olive oil, ginger, garlic and orange peel.

    2. Use a receptacle large enough to snugly hold the meat but not too large or flavor will not penetrate.

    3. Cover tightly and be sure to leave the meat in the marinade long enough to pick up the flavors of the liquid, at least 6 hours and up to 48.

    4. Soak bamboo skewers in water while chicken is marinating.

    5. Turn the meat frequently so that the marinade is evenly distributed.

    6. Strain and use as a basting sauce if desired.

    7. Lightly oil grill pan and preheat to high heat.

    8. Remove chicken from marinade, skewer and add to grill pan.

    9. Cook the chicken until grill marks are visible.

    10. Place in 300 degree Fahrenheit oven on wire racks to continue cooking until chicken is no longer pink.

  • Beer Molasses Marinated Beef Kebabs

     

     

     

     

    Marinade Ingredients
    ¼ cup orange juice
    ¼ cup Guinness Black lager
    2 tablespoons low-sodium soy sauce
    2 tablespoons molasses
    1 clove garlic, minced
    1 tablespoon garlic scapes, finely chopped, optional
    ½ cup olive oil
    2 (16-ounce) beef sirloin steaks, cubed
    Bamboo skewers

    Method

    1. Use a fork to poke holes all over the surface of the steaks, and place in a large glass baking dish.

    2. In a nonmetal bowl, mix together juice, beer, soy sauce, molasses, and garlic.

    3. Pour sauce over steaks, and let sit at least 30 minutes.

    4. Soak bamboo skewers in water while steak is marinating.

    5. Lightly oil grill pan and preheat to high heat.

    6. Remove steaks from marinade, skewer and add to grill pan.

    7. Pour marinade into a small saucepan over medium high heat.

    8. Bring to a boil, and cook for several minutes. Grill steaks for a few minutes per side, or until grill marks are visible.

    9. Place in 300 degree Fahrenheit oven on wire racks to continue cooking until desired temperature.

    10. During the last few minutes of baking, baste steaks with boiled marinade.

  • Herb and Beer Grilled Vegetables

     

     

     

     

    Marinade Ingredients
    3/4 cup extra virgin olive oil
    1/3 cup fresh lemon juice
    1/3 cup Guinness Black lager
    2 tablespoons finely chopped fresh thyme (or 1 tablespoon dry)
    5 tablespoons finely chopped fresh rosemary (or 2 tablespoons dry)
    1/2 teaspoon sugar
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper
    2 zucchini, sliced lengthwise and halved
    2 yellow squash, sliced lengthwise and halved
    1 red onion, sliced into 1/2-inch rings
    12 asparagus spears
    2 whole Portobello mushroom caps, sliced
    2 red bell peppers, sliced lengthwise

    Method

    1. Set the vegetables in a shallow dish.

    2. Combine the remaining ingredients, pour the marinade over the vegetables, and let stand 1 hour.

    3. Preheat the grill to medium-high heat, and lightly oil the grates just before putting the vegetables on.

    4. Grill the vegetables about 2 minutes on each side for grill marks.

    5. Finish in 300 degree Fahrenheit oven on wire rack for 10-15 minutes.

For more of Mark’s Tailgating Recipes, tips and tricks, click here!


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