GRILL IS THRILL

25 Easy Recipes
For A Perfect Backyard BBQ Party

Josh Andrews

TABLE OF CONTENTS
YOUR FREE GIFT
AN INTRODUCTION TO THE
ART OF GRILLING
MEASUREMENT CONVERSIONS
BEEF
Grilled Chimichurri Steak
Quick Korean Ribs
Simple Grilled NY Strip Steaks
Grilled T-Bone Steak
Texan Style BBQ Brisket

CHICKEN
Nectarine Relish Chicken
Egyptian Chicken Wings
Greek Chicken Kebab
Lemon-Herb Chicken
Grilled Piri-piri Chicken

PORK
Tropical Pork Chops
Spicy Glazed Spareribs
Honey & Soy Glazed Chops
Easy Pork Skewers
Top Best Baby Back Ribs

SEAFOOD
Lime-Butter Lobster
Smoky Sweet Salmon
Lightning Shrimp
Sicilian Orange Tuna Steaks
Japanese Marine Halibut

OTHER
Apple Slaw Sausage Rolls
Greek-Style Grilled Leg of Lamb
Sweet Potato Fries
with Scallion Dip & Ginger Peach Ketchup
Parmesan Corn Cobs
Scotch Bonnet Sweet Potatoes

Copyright 2016 Josh Andrews - All rights reserved.

All rights Reserved. No part of this publication or the information
in it may be quoted from or reproduced in any form by means such
as printing, scanning, photocopying or otherwise without prior
written permission of the copyright holder.
Disclaimer and Terms of Use: Effort has been made to ensure that
the information in this book is accurate and complete, however, the
author and the publisher do not warrant the accuracy of the
information, text and graphics contained within the book due to the
rapidly changing nature of science, research, known and unknown
facts and internet. The Author and the publisher do not hold any
responsibility for errors, omissions or contrary interpretation of
the subject matter herein. This book is presented solely for
motivational and informational purposes only.
Thanks for the cover photo to Klikk | Dreamstime.com

Your Free Gift

Id like to show my appreciation that you support my

work so Ive put together a free book for you.
YOUR BURGER MASTERPIECE
Just visit the link above to download it now.
I know you will love this gift.
Thanks!

AN INTRODUCTION TO THE ART OF

GRILLING
The art of grilling ones food plays to our primitive sensibilities as
human beings. There are an array of fancy gadgets, grills, and
cookery items available to use, but a simple grill over wood or
charcoal is the simplest way to cook, especially protein. The need
to be outside over an open flame enjoying the fresh air and
watching how the smoke envelopes your food is soothing. When
your food is done it will be laced with undeniable smoky and rich
flavors. There are so many seasonings, sauces, and combinations
that make a great grilled meal, and nothing beats a good char.
Whether you lather your food before placing on the grill or mix up
accompaniments or sauces to add to a simple grilled item, the
grilled flavor is pure enjoyment. M ostly meat is associated with
grilling, but grilled vegetables are a great addition to your protein.
The char you can get on vegetables lets them have a taste of that
nice smoky flavor you cant get using other cooking methods.
Enjoy these basic and lovely recipes.
Here are some guidelines for grilling apparatuses to use for the
following recipes:
Gas or Charcoal Grill: Heat a gas grill to high. If using a charcoal
grill, heat your coals fully, then wait for them to start to ash over a

bit. Coat the food in a little oil to ensure no sticking. Place them
on the hot grill and cook to desired doneness, see directions for
times. You are looking for a nice char or at least a golden color on
your food items.
Grill Pan: Place the pan on high heat for 2 minutes. Lather a little
oil onto the food and place on the hot grill pan. For times and
doneness see directions per recipe.
Saute Pan or Cast Iron Griddle: Heat the pan over high heat, coat
with a little oil and wait to add the food until the oil looks
shimmery.

Measurement Conversions
US Liquid Volume M easurements
1 teaspoon = 1/6 fluid ounce (oz.) = 1/3 tablespoon = 5 ml
1 tablespoon = 1/2 fluid ounce (oz.) = 3 teaspoons = 15 ml
1 fluid ounce (oz.) = 2 tablespoons = 1/8 cup = 30 ml
1/4 cup = 2 fluid ounces (oz.) = 4 tablespoons = 60 ml
1/3 cup = 2 2/3 fluid ounces (oz.) = 5 1/3 tablespoons = 80 ml
1/2 cup = 4 fluid ounces (oz.) = 8 tablespoons = 120 ml
2/3 cup = 5 1/3 fluid ounces (oz.) = 10 2/3 tablespoons = 160 ml
3/4 cup = 6 fluid ounces (oz.) = 12 tablespoons = 180 ml
1 cup = 8 fluid ounces (oz.) = 1/2 pint = 240 ml
US Dry Weight M easurements
1 ounce (oz.) = 30 grams (g)
2 ounces (oz.) = 55 grams (g)
3 ounces (oz.) = 85 grams (g)
1/4 pound (lb.) = 4 ounces (oz.) = 125 grams (g)
1/2 pound (lb.) = 8 ounces (oz.) = 240 grams (g)
3/4 pound (lb.) = 12 ounces (oz.) = 375 grams (g)
1 pound (lb.) = 16 ounces (oz.) = 455 grams (g)
2 pounds (lbs.) = 32 ounces (oz.) = 910 grams (g)

1 kilogram (kg) = 2.2 pounds (lbs.) = 1000 gram (g)

BEEF

Grilled Chimichurri Steak

TOTAL TIM E: 30 min

PREP: 15 min
LEVEL: Easy
SERVES: 10
Ingredients
2 c. fresh cilantro
2 c. fresh parsley
c. olive oil
3 tbsp. fresh lime juice
3 tbsp. dry red wine (such as Shiraz)
1 clove garlic
2 jalapeos
1 tbsp. balsamic vinegar
Freshly ground pepper
salt
5 lb. skirt steak
Directions
1. Place the following items into the cup of a blender; cilantro,
parsley, oil, wine, juice, vinegar, jalapenos, garlic, salt, and 2
tablespoons water, blend by pulsing until almost smooth but
not completely.
2. Set your grill or cooking apparatus to high heat.
3. Season your steaks with salt and pepper liberally.

4. Place the steaks onto the hot grill, marking well without
moving for 6 minutes.
5. Flip the steaks and cook 4 more minutes for medium
doneness.
6. Let the steaks rest on a plate for at least 10 minutes before
serving.
7. Slice the steaks against the grain and lather with the sauce*.
* You can make this explosive Latin sauce up to 12 hours ahead
of the meal.

Quick Korean Ribs

TOTAL TIM E: 2.5hrs

PREP: 15 min
LEVEL: Easy
SERVES: 4
Ingredients
1 cup soy sauce
1 teaspoon ground black pepper
1 cup white sugar
3 green onions, chopped
5 cloves garlic, chopped
1 teaspoon sesame seeds
2 tablespoons Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut
1/3 to 1/2 inch thick across bones)
Directions
1. In a small bowl mix together the soy, sugar, pepper, garlic,
onions, sesame seeds, and oil until the sugar is dissolved
fully.
2. In a larger bowl or dish that will hold the ribs pour the just
mixed sauce over the ribs and coat them well.
3. Place the ribs in a cooler or fridge for 30 minutes.
4. Turn and re-coat the ribs in the sauce and chill for 30 minutes
more.
5. Heat your grill unit to medium-high heat and grease the

surface with oil.

6. Let the sauce drip off the ribs a bit before laying them onto
the grill and cooking for 5 minutes without moving.
7. Flip the ribs and cook for 5 more minutes or until there is no
pink.
Be careful of flare-ups on the grill as the sauce is
flammable. A spray bottle filled with 1 cup water and 1
teaspoon baking soda can be used if there is too much
flame.

Simple Grilled NY Strip Steaks

TOTAL TIM E: 2.5 hrs

PREP: 15 min
LEVEL: Easy
SERVES: 4
Ingredients
1/2 cup extra virgin olive oil
1/2 cup Worcestershire sauce
1/4 cup steak seasoning
1/4 cup minced garlic
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4 (1/2 pound) New York strip steaks
Directions
1. Inside a large ziplock bag place the oil, Worcestershire sauce,
garlic, steak seasoning, vinegar, basil, and Italian seasoning,
seal and mix together.
2. Stab your steaks with a fork several times and then place into
the bag with the marinade and seal.
3. Coat the steaks in the marinade and chill for at least 2 hours.
4. Heat your grilling unit to high heat.
5. Let the marinade drip off your steaks a bit before placing
them onto the grill surface.

6. Cook the steaks for 7 minutes on each side for medium

doneness.
7. Discard any leftover marinade.

Grilled T-Bone Steak

TOTAL TIM E: 15 min

PREP: 8 min
LEVEL: Easy
SERVES: 4
Ingredients
4 (16 ounce) t-bone steaks, at the room temperature
4 teaspoons salt, or to taste
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground turmeric
3/4 teaspoon ground coriander
3/4 teaspoon cayenne pepper
Directions
1. Heat your grilling surface to high heat and grease the surface
with oil.
2. In a dish that will fit the meat mix together the salt, paprika,
black pepper, onion powder, garlic powder, cayenne pepper,
coriander, and turmeric.
3. Rub the meat on all its sides until fully coated in the
seasonings.
4. Place the meat on the hot grill and cook for 3 minutes without
moving.

5. Then flip the meat and finish cooking for 3 minutes for
medium-rare doneness or until 130F.

Texan Style BBQ Brisket

TOTAL TIM E: up to 9 hours

PREP: 20 min
LEVEL: M oderate
SERVES: 5
Ingredients
6 pounds beef brisket
1/4 cup dark brown sugar
1 tablespoon yellow mustard
3/4 cup paprika
2 tablespoons chipotle chili powder
1/4 cup black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 cup salt
1 tablespoon cayenne pepper
Directions
1. M ake sure your briskets fat cap is only about inch thick, if
it is much thicker than that trim it.
2. Rub the brisket with mustard on all sides to form a glue for
the dry rub spices.
3. Nest sprinkle and coat the brisket with the sugar and spice
mix to all sides of the meat.
4. Set a grill to low or a smoker to 200F and cook the brisket

until the internal temperature is 185F. (this will take approx

45 mins per pound)
5. Let the brisket rest for at least 30 minutes before slicing
against the grain.

CHICKEN

Nectarine Relish Chicken

TOTAL TIM E: 20 min

PREP: 15 min
LEVEL: Easy
SERVES: 4
Ingredients
2 tbsp. white wine vinegar
Kosher salt
c. olive oil
2 tsp. olive oil
pepper, to taste
small red onion
c. chopped fresh basil
2 ripe nectarines or peaches
4 boneless, skinless chicken breasts
Directions
1. Heat your grilling unit to medium and grease with oil.
2. M ix together the vinegar, cup oil, teaspoon salt,
teaspoon pepper, red onions, and nectarines and set aside.
3. Place the chicken in a ziplock bag and pour in the remaining
oil and a little salt and pepper, seal and shake to coat.
4. Grill the chicken until the internal temp is 165F or about 6
minutes each side.
5. Slice the chicken and play on a platter, spoon the nectarine

mixture over the chicken and sprinkle basil all over when
ready to serve.

Egyptian Chicken Wings

PREP: 25 min
COOK: 50 min
LEVEL: M oderate
SERVES: 10
Ingredients
50g sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp coarsely ground black pepper
1 tsp paprika
handful pomegranate seeds (from a tub or whole fruit)
juice 1 lemon, plus extra wedges to serve
1 tbsp tahini paste
25 chicken wings
2 tbsp olive oil
lemon wedges, to serve
small handful coriander leaves, stems discarded
Directions
1.
M ake an Egyptian spice mixture or dukkah by toasting the
sesame seeds in a pan until golden in color, then letting
them cool.
2.
Next, toast cumin and coriander seeds until they smell
strongly.

3.

In the bowl of a small food processor pulse all the seeds

until powdery.
4.
Place the chicken wings in a ziplock bag and pour in lemon
juice, olive oil, and tahini paste, seal and coat the wings.
5.
Open the ziplock and add salt and 1 Tablespoon of the
dukkah spice mix, seal and toss again.
6.
Chill the wings for 20 hours at least.
7.
Heat your grill to medium heat, or charcoals till white and
ashy.
8.
Grill the wings for 25 minutes, turning as needed. (you
may also roast in an oven for 40 mins at 350F)
9.
Lay the cooked wings onto a platter for service and dust
liberally with more dukkah spice.
10. Garnish the platter with lemon wedges, pomegranate seeds,
and fresh cilantro/coriander.
*These chicken wings are a great party finger food to share.

Greek Chicken Kebab

TOTAL TIM E: 25 min

PREP: 25 min
LEVEL: M oderate
SERVES: 4
Ingredients
1 lb. boneless, skinless chicken breasts
tsp. ground coriander
tsp. dried oregano
Kosher salt
pepper
3 tbsp. olive oil
1 pt. grape tomatoes
2 clove garlic
head romaine lettuce
4 scallions
3 tbsp. fresh lemon juice
c. fresh dill
4 piece pita bread
low-fat Greek yogurt
8 skewers
Directions
1. Heat your grill unit to medium heat.
2. Place the chicken in a ziplock and pour in 1 tablespoon oil,
coriander, oregano and 1/4 teaspoon salt and pepper each.

3. Push the chicken pieces onto wooden or bamboo skewers.

4. Oil a foil sheet and lay tomatoes and garlic seasoned with salt
and pepper onto the foil and form a packet, pinching closed.
5. Grill the chicken skewers and tomato packet for 8 minutes.
6. As you remove the chicken or while still on the grill brush
lemon juice on the skewers.
7. Toss lettuce, scallions, dill, lemon juice, oil, salt, and pepper
together in a large bowl.
8. Grill some pita to serve the chicken in.
9. Spoon yogurt onto the grilled pita, then chicken removed
from the skewers, tomatoes, and serve with the salad on the
side.

Lemon-Herb Chicken

PREP: 15 min
COOK: 5 min
LEVEL: Easy
SERVES: 6
Ingredients
6 skinless chicken breasts
25g Parmesan
2 tbsp olive oil
12 tbsp balsamic vinegar
140g bag rocket
Lemon wedges
For the marinade:
2 garlic cloves
3 tbsp olive oil
3 rosemary sprigs, leaves finely chopped
6 sage leaves, finely shredded
zest 1 lemon and juice of
Directions
1. Flatten the chicken breasts by laying them inside a ziplock
bag or between pieces of wax paper and whacking with a
mallet or fry pan.
2. To make the marinade:
In the cup of a blender add: garlic, salt, lemon juice and

3.
4.
5.
6.
7.

zest, sage, rosemary, pepper, and oil, blend until pretty

smooth.
Coat the chicken breasts with the marinade and chill for 2
hours covered.
Heat your grill unit to medium, or charcoal til gray and
starting to ash.
Cook the chicken on the grill for 2 minutes each side or until
cooked through.
Let the chicken rest for 10 minutes before slicing and plating.
Dress the chicken with oil, vinegar, arugula/rocket, lemon
wedges, and shaved Parmesan.

Grilled Piri-piri Chicken

PREP: 15 min
COOK: 35 min
LEVEL: Easy
SERVES: 4
Ingredients
1 chicken (about 1 kg/3lb 5oz)

4 red chilies, chopped (deseeded if you don't like it too

spicy)
3 garlic clove, crushed
2 tbsp chopped parsley
2 tsp sweet paprika
2 tbsp red wine vinegar
2 tbsp olive oil
lemon wedges and Tabasco sauce (optional), to serve
Directions
1. Butterfly a whole chicken by taking the backbone out and
flattening it with your hands, cracking bones a bit. (this will
make it juicier during cooking)
2. In the bowl of a food processor blend the garlic, chilies, salt,
paprika, vinegar, parsley, and oil together.
3. Spread the mixture all over the chicken and let it sit chilled for
at least 1 hour, but up to 14 hours. (you may also freeze the
chicken at this stage for later use)

4. Heat your grill unit to high heat.

5. Cook the chicken skin side down first for 20 minutes.
6. Flip the chicken and cook for another 10-15 minutes or until
the internal breast and thigh reach 165F.
7. Serve the chicken with lemon wedges and hot sauce.

PORK

Tropical Pork Chops

TOTAL TIM E: 1 hr
PREP: 20 min
LEVEL: M oderate
SERVES: 4
Ingredients
4 tsp. olive oil
c. dark brown sugar
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. Freshly ground pepper
1 tsp. dried sage
6 apricots
4 double-cut, bone-in pork loin chops
1 small red onion
1 tbsp. honey
1 tbsp. fresh lime juice
tsp. lime zest
c. Chopped fresh cilantro
Directions
1. M ix together the brown sugar, garlic powder, 1 tablespoon
salt, pepper, sage, and 4 teaspoons oil in a bowl and coat the
pork chops with the mixture.
2. Chill the chops covered for 3 hours or more.

3. In a frying pan saute onions until clear.

4. Add the apricots, honey, and lime to the onions and cook on
low for 2 minutes.
5. Remove the apricot mix from the heat and add lime zest,
cilantro, and salt.
6. Heat your grill unit to medium heat and grease with a little
oil.
7. Grill the pork chops for 12 minutes a side.
8. Let the chops rest covered for 5 minutes before serving with
the apricot compote.

Spicy Glazed Spareribs

TOTAL TIM E: 4 hr
PREP: 1 hr
LEVEL: Easy
SERVES: 7
Ingredients
2 racks pork spareribs (about 6 pounds)
3 tablespoons packed light brown sugar
2 cloves garlic, minced
2 teaspoons fresh thyme
3 tablespoons ancho chili powder
Kosher salt
Freshly ground black pepper
1/4 teaspoon cayenne pepper
3 cups apple cider
3 tablespoons ketchup
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce
Directions
1.
Score the rib meat with a knife between each bone.
2.
In a shallow dish that fits the ribs mix together the brown
sugar, garlic, thyme, chili powder, 1 tablespoon salt, 1/4
teaspoon black pepper and cayenne.
3.
Coat the ribs with the spices completely.

4.
5.
6.
7.
8.
9.
10.
11.

Cover and chill the ribs overnight or at least 5 hours.

To make the glaze; in a saucepot stir together the cider,
ketchup, mustard and Worcestershire sauce.
Simmer the mixture until reduced by or approx 30
minutes.
Heat your grill unit to low heat.
Place the ribs onto the grill bone-side first and cover the
grill.
Cook the ribs for 2 hours, or until tender.
Uncover and baste the ribs with the glaze every 20 minutes.
Remove from the grill and let them rest for 5 minutes before
cutting between the bones and glazing once more before
serving.

Honey & Soy Glazed Chops

TOTAL TIM E: 30 min

PREP: 10 min
LEVEL: Easy
SERVES: 4

Ingredients
1/2 cup honey
1/4 cup soy sauce
1 pinch crushed red pepper flakes
1 pinch freshly ground black pepper, or to taste
4 center-cut boneless pork chops - 1/2-inch thick
2 teaspoons canola oil, or as needed
salt to taste
1 large sweet onion, sliced
Directions
1. Heat your grill unit to high heat and grease the surface with a
little oil.
2. In a small bowl stir together the soy sauce, crushed red
pepper flakes, honey, and black pepper.
3. Coat the pork in oil and place on the grill for 5 minutes.
4. Season the uncooked side of the pork with salt and pepper.
5. Flip the pork and lower the heat or move to the less hot part
of the grill and baste a large spoonful of honey glaze on the
pork.
6. Continue cooking for 4 minutes while basting. (internal temp
145F)
7. Coat onion slices in oil and salt and grill as well.
8. Serve the pork chops with the grill onions and more honey
glaze.

Easy Pork Skewers

TOTAL TIM E: 28 min

PREP: 15 min
LEVEL: Easy
SERVES: 4
Ingredients
3/4 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
Directions
1. Soak wooden or bamboo skewers in water overnight, or at
least 4 hours.
2. Heat your grill unit to high heat.
3. Place the diced pork into a large bowl and pour the teriyaki
sauce, red wine vinegar, vegetable oil, brown sugar and red
pepper flakes over and toss to coat well.
4. Push the pork onto wooden or bamboo skewers that have
been soaked in water.
5. Grill the pork skewers for 12 minutes total, turning as needed
and brushing with more teriyaki marinade as they cook.

Top Best Baby Back Ribs

TOTAL TIM E: 1 hr 30 min

PREP: 30 min
LEVEL: Easy
SERVES: 6
Ingredients
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbecue sauce
Directions
1. Heat your grill unit to high heat and lightly oil the surface.
2. In a ziplock bag or jar with a lid add the following and shake
to mix; cumin, chili powder, paprika, salt, and pepper.
3. Remove the silver-skin or membrane from the backs of the
riblets.
4. Score the meat between the bones of each section.
5. Lightly sprinkle the ribs with the spice mixture.
6. Store any unused spice mix for future use.
7. Lower the grill heat to low and lay the ribs bone side down
and cover and cook for 1 hour undisturbed. (unless you smell
burning, then check, but you want to keep the steam and

smoke inside)
8. After 1 hour brush the ribs with some bbq sauce and continue
cooking uncovered for a few minutes more.
9. Remove the ribs from the grill and serve piled on plates or a
platter.

SEAFOOD

Lime-Butter Lobster

TOTAL TIM E: 30 min

PREP: 10 min
LEVEL: M oderate
SERVES: 6
Ingredients
3 fresh lobsters
c. butter
c. fresh lime juice
tsp. Crushed Bay Leaf
tsp. ground black pepper
tsp. salt
Lime wedges (optional)
Bay leaves (optional)
Directions
1.
Fill a large stockpot, at least 8 quarts deep, and bring to a
rolling boil.
2.
Gently submerge the lobsters into the boiling water and
cook for 8 minutes.
3.
Let the Lobsters cool, you may even store them in the
refrigerator for the next day at this point.
4.
Heat your grill unit to medium heat.
5.
M elt the butter, lime juice, bay leaf, black pepper on low in
a small pan.

6.
7.
8.
9.
10.

When the lobsters are cool enough to handle cut them in

half lengthwise down the spine.
Then brush the white flesh liberally with the lime butter.
Lay the lobsters flesh side down onto th hot grill away
from ny direct flame for 5 minutes.
Turn the lbster shells over and brush with more butter and
cook for another 4 minutes.
Place the lobsters onto a platter and serve with lime wedges.

Smoky Sweet Salmon

TOTAL TIM E: 29 hr

PREP: 24 hr
LEVEL: M oderate
SERVES: 25
Ingredients
1 cup kosher salt
1/2 cup sugar
1/2 cup dark brown sugar
1 tablespoon crushed black peppercorns
2 large salmon fillets or sides, pin bones removed
Directions
1.
Lay out tin foil larger than your fish loin size and lay a
layer of plastic film on top of the foil.
2.
In a medium sized bowl stir together the dry ingredients.
3.
Sprinkle the spices over the laid out plastic and lay the fish
flesh on top of it.
4.
Then sprinkle more spice mix on the top of the fish
backside.
5.
Encase the salmon in the plastic first, then pinch the foil
around it all to cover all the plastic and fish.
6.
Lay the fish packet onto a sheet tray and place another
sheet tray on the top to weigh it down, you can add more
weights such as cans, books, or bricks to help press it.
7.
Chill the weighted fish for 12 hours. (there will be fish
juices that run out, so make sure the trays have a lip and be

8.
9.
10.
11.
12.
13.

careful when moving the trays)

Turn the fish packet over and repeat the weight structure
chilling for another 12 hours.
Now you may remove the fish from its packet and rinse
the spice mixture off in cold water.
Dry the salmon flesh with paper towels and let it dry out
for an hour.
Ready your grill to low or a smoker to 200F.
Smoke the fish until flaky or until the internal temp is 160F.
Store in a chilled, airtight container for up to 3 days.

Lightning Shrimp

TOTAL TIM E: 21 min

PREP: 15 min
LEVEL: Easy
SERVES: 6
Ingredients
1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish
1 tablespoon fresh cilantro leaves
Directions
1. Prepare your grill unit to medium heat.
2. In the cup of a blender pulse together the garlic, salt, olive oil,
cayenne, paprika, and lemon juice to make a chunky paste.
3. Place the shrimp in a ziplock bag and pour the garlic paste in
and toss to coat well.
4. Oil the grill surface and lay the shrimps on grill with tongs
5. Cook the shrimps for 2 minutes per side.
6. Let the shrimp rest on the serving plate for 5 minutes before

serving with lemon wedges and cilantro leaves.

Sicilian Orange Tuna Steaks

TOTAL TIM E: 50 min

PREP: 12 min
LEVEL: Easy
SERVES: 4
Ingredients
1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks
Orange slices for garnish
Directions
1. In a glass or plastic bowl whisk together orange juice, soy
sauce, olive oil, lemon juice, parsley, garlic, oregano, and
pepper.
2. Pour the orange marinade over the tuna steaks and chill for 40
minutes.
3. Heat your grill unit to high heat and grease with a little oil.
4. Grill the steaks for 5 minutes per side, basting with more

marinade
5. Place the tuna steaks in the orange marinade and turn to coat.
6. Remove from the grill and serve over orange slices.

Japanese Marine Halibut

TOTAL TIM E: 55 min

PREP: 20 min
LEVEL: Easy
SERVES: 6
Ingredients
1 teaspoon vegetable oil
1 shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon black bean sauce
1/2 cup mirin (Japanese sweet wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 teaspoon sesame oil
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Directions
1. Saute the garlic and shallots until golden.
2. Add the black bean sauce, mirin, and soy sauce to the pan
and bring to a boil.
3. Reduce the heat on the pan and reduce the sauce by 1/3 .
4. Turn the sauce heat off and stir the vinegar in.
5. Heat your grill unit to high heat and grease lightly with oil.

6. Coat the halibut with sesame oil and pepper.

7. Grill the halibut for 4 minutes per side.
8. Lay the halibut on plates or a platter and cover with sauce
and cilantro.

OTHER

Apple Slaw Sausage Rolls

TOTAL TIM E: 15 min

PREP: 5 min
LEVEL: Easy

SERVES: 4
Ingredients
4 wedge bratwurst links
2 large unpeeled Granny Smith apples, grated
small red onion, thin sliced
c. mayonnaise
1 tbsp. cider vinegar
1 tsp. spicy brown mustard
tsp. celery salt
4 hoagie rolls
Directions
1. Preheat your grill unit to medium heat.
2. Lay the bratwursts onto the grill and cook turning often for
10 minutes.
3. In a large bowl toss together the apples, red onion, mayo,
vinegar, spicy brown mustard, and celery salt.
4. Gently grill the rolls and fill with a hot bratwurst and a large
helping of slaw.

Greek-Style Grilled Leg of Lamb

TOTAL TIM E: 1hr 20 min

PREP: 40 M INS
COOK: 30 M INS - 40 M INS (+marinating)
LEVEL: Easy
SERVES 6
Ingredients
4 garlic clove, mashed
4 tbsp olive oil
1 juiced lemon
1 tbsp dried oregano
1 tbsp thyme leaf
2 bay leaf
1 leg of lamb, butterflied
flatbreads, to serve
For the tzatziki
cucumber, halved and deseeded
170g pot Greek yogurt
1 small garlic clove, crushed
handful mint leaves, chopped
Directions
1. In a bowl stir together the garlic, olive oil, lemon juice,
oregano, thyme leaves, a little bit of salt, and lots of pepper.
2. Lay the lamb out and coat in the oil mixture, let it sit covered

for 40 minutes at room temp.

3. Grate cucumber and toss with some salt, place in a colander
over a bowl and let the liquid drain out of it.
4. M ix together in a bowl the yogurt, garlic, mint, and drained
cucumber.
5. Prepare your grill until to medium heat.
6. Place the lamb on the grill and cook for 20 mins on each side
for well done. (or you may roast in the oven at 375F for 40
minutes)
7. Let the lamb rest for 10 minutes before slicing and serving
with the tzatziki sauce and warm flatbread.

Sweet Potato Fries

with Scallion Dip & Ginger Peach Ketchup

TOTAL TIM E: 25 min

PREP: 10 min
LEVEL: Easy
SERVES: 8
Ingredients
Sweet-Potato Fries:
2 large sweet potatoes, cut into wedges
c. olive oil
c. chopped fresh parsley
4 clove garlic
Sea Salt
clove Freshly ground pepper
Creamy Scallion Dip:
c. mayonnaise
3 tbsp. Sliced scallions
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
Ginger-Peach Ketchup:
1 peach
c. ketchup
c. lemon juice
2 tsp. Grated Ginger
1 tsp. soy sauce

Directions
1. Coat the sweet potato wedges with oil, parsley, garlic, salt,
and pepper.
2. Lay the sweet potatoes in a foil packet and pinch closed, let
them sit marinate for 1 hour.
3. Heat your grill unit to medium heat.
4. Open the sweet potato packet and grill on the foil for 3
minutes, then move them directly onto the grill for 4 minutes
to finish cooking.
5. M ake the Scallion Dip in a bowl by mixing the mayo,
scallions, mustard, and Worcestershire until combined.
6. M ake the Ginger-Peach Ketchup by simmering the ketchup,
lemon juice, ginger, peach, and soy sauce for 15 minutes on
low.
7. Serve the warm grilled fries with the two sauces for dipping.

Parmesan Corn Cobs

TOTAL TIM E: 15 min

PREP: 5 M INS
COOK: 10 M INS
LEVEL: EASY
SERVES: 4
Ingredients
4 corn cobs
30g butter, melted
30g Parmesan (or vegetarian alternative), finely grated
pepper to taste
paprika to taste
Directions
1. Fill a small pot with salty water and bring to a boil.
2. Boil the corn for 5 minutes.
3. Heat your grill unit to medium heat.
4. Season the corn with pepper and paprika and grill for 6
minutes turning often.
5. Let the corn blacken a bit to get a nice char flavor.
6. Brush the cooked corn with butter and cover in Parmesan
cheese.

Scotch Bonnet Sweet Potatoes

TOTAL TIM E: 55 min

PREP: 15 min
LEVEL: EASY
SERVES 6
Ingredients
2 large sweet potatoes (about 500g/1lb 4oz each)
4 tbsp olive oil
2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
1 red scotch bonnet chili, seeded and finely chopped
Directions
1. Peel the potatoes and slice lengthwise in half.
2. Coat the potatoes in oil and lay on a foil lined baking sheet.
3. Sprinkle the potatoes with thyme, chilies, salt, and pepper.
4. Wrap the foil around the potatoes and pinch closed. (this
stage can be done a day ahead if needed)
5. Heat your grill unit to high heat.
6. Cook the sweet potato packet for 30 minutes before opening
and checking the tenderness.

THANK YOU FOR READING THIS

COOKBOOK!
Hope the recipes will be useful for you and will help you in
making the best backyard bbq party. I appreciate your support of
my work and would like to present my burger cookbook. You can
download it for free by visiting the link below. Good luck in your
cooking!

YOUR BURGER MASTERPIECE