There's nothing like a great cookout. Impress your friends and family with these delicious recipes. Each of our grills has been designed with the outdoor cooking enthusiast in mind so grilling is a snap!
Southwestern Style Rotisserie Pork Tenderloin
Rotisserie cooking is a great way to extend the versatility of your Fire Magic Grill. All of our Echelon Series Grills include a heavy-duty rotisserie kit with high torque motor, stainless steel spit rod, spit forks and a counter balance. The system comes optional with our Aurora Series Grills. Rotisserie cooking is the perfect way to cook larger items such as whole chickens or roasts. Click the link to view our selection of Rotisserie Systems.
Directions
1. Mix all ingredients (minus the pork) in a small mixing bowl. Coat tenderloins with mixture and cover and refrigerate for 2 - 24 hours.
2. Follow grill instructions and place tenderloins securely on spit. Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is between 155 and 160 degrees F.
3. Let meat rest 8-10 minutes before slicing.
Makes 6 servings. Serve with grilled vegetables.
Marinated Halibut with Mango Slaw
Ingredients
• 4 1"-2" thick halibut or grouper fillets
• 2 tablespoons honey
• 7 tablespoons fresh lime juice
• 1/2 teaspoon red pepper flakes
• 2 large garlic cloves (finely chopped)
• 1 tablespoon vegetable oil (plus additional for grilling)
• 1 ripe mango
• 3 celery stalks (cut into julienne strips)
• 3 scallions (dark-green part only (cut into 2-inch-long thin strips)
• 1/4 cup packed fresh basil leaves (cut lengthwise into thin strips)
• 1/2 pound shitake mushrooms (caps only, discard the stems)
• 4 long metal skewers
Directions
1. Marinated Halibut: Rinse fish and pat dry. Whisk together honey, 5 tablespoons lime juice, pepper flakes, garlic and oil in a glass dish just large enough to fit fish in a single layer. Coat the fish and marinate at room temperature, turning halfway through, for 20 minutes.
2. Mango Slaw: Peel the mango and starting from the outside moving in toward pit, cut into 1/8-inch-thick slices. Cut into julienne strips and transfer to a serving bowl along with celery, scallion, and basil.
3. Preheat grill and lightly oil rack. Thread mushrooms through length of caps onto skewers; season with salt and pepper.
4. Remove fish from marinade and season with salt and pepper. Grill mushrooms and fish, turning once, until fish is cooked through and mushrooms are tender, about 7 minutes. Transfer fish to a serving platter. When cool enough to handle, remove mushrooms from skewers and thinly slice.
5. Add mushrooms and remaining 2 tablespoons juice to Mango Slaw; toss to combine. Salt and pepper to taste.
Makes 4 servings. Serve fish warm with slaw on the side.
Southern Grilled Barbecued Ribs
This classic BBQ recipe lets you take advantage of the Side Burner that you'll want to add to your outdoor kitchen. A side burner can be added to any of our grills; click the link to view our selection.
Ingredients
• 4 pounds baby back pork ribs
• 2/3 cup water
• 1/3 cup red wine vinegar
• 1 cup ketchup
• 1 cup water
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 4 tablespoons butter
• 1/2 cup packed brown sugar
• 1 teaspoon hot pepper sauce
• 1/8 teaspoon salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
2. In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
3. Preheat grill for medium heat.
4. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
Makes 8 servings. Serve with baked potatoes, corn and baked beans.
Directions
1. Make sauce/marinade: Place first 12 ingredients in a food processor and puree until almost smooth. Transfer half of puree to a small bowl to be used as the sauce. Keep the bowl chilled and covered.
2. Place remaining puree in a large heavy-duty resealable plastic bag with chicken and seal the bag, turning to coat well. Marinate, chilled, turning bag occasionally, at least 8 hours or overnight, placing bag in a large bowl to catch any leaks.
3. Preheat grill and lightly oil rack. Let chicken stand in marinade at room temperature 30 minutes before grilling. Meanwhile, cut sides and ends off pineapple. Cut crosswise into 15 slices about 1/4 inch thick. Sprinkle one side of each slice with 1/2 teaspoon packed light brown sugar. Place sugared side down on rack and grill, turning once, until golden brown, about 3 minutes. Transfer to a platter, alternating slices with scallion garnish.
4. Remove chicken from marinade and grill over moderate heat, turning occasionally, until cooked through, approximately 35 to 45 minutes. Transfer to platter with pineapple and serve with remaining sauce on side.
Makes 6 servings. Serve with a simple side salad.
Moroccan Spiced Lamb Kabobs
Ingredients
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 2 tablespoons grated orange zest
• 1 tablespoon lemon zest
• 1 tablespoon honey
• 1/4 cup finely minced onion
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 2 pounds lean lamb, cut into 1 1/2 inch cubes
Directions
1. In a small bowl, combine all ingredients except lamb cubes and mix well. Place lamb cubes on 4-6 metal skewers. 2. Heat grill to medium high and place kabobs on grill. Generously brush kabobs with sauce and turn. Continue to turn and baste until lamb is cooked to taste; 10 minutes for medium rare, 12-14 minutes for medium.
Makes 4-6 servings. Serve with couscous, pita bread and tzatziki sauce.
