Phoenix Grill Recipes

Phoenix Gas Grill Cookbook

Appetizers

Grilled Lemon Shrimp:
2 pounds of extra-large shrimp 1/2 cup lemon juice
2 large garlic cloves (minced) 1/2 cup olive oil
2 tbsp ground black pepper 1/2 tsp paprika
1 tsp cayenne pepper (to taste) lemon wedges
1) First, rinse and drain all the shrimp. To devein the shrimp, which is optional, cut a slit down the back of the shrimp with a sharp knife and remove the dark vein.
2) Next, in a large mixing bowl combine: olive oil, lemon juice garlic, cayenne, paprika, & black pepper. Add shrimp and toss to coat. Cover and let stand, tossing occasionally, for about 2 hours at room temperature.
3) Preheat the Phoenix Grill for 10 minutes on medium. Grill the shrimp, turning frequently and basting with extra marinade. When shrimp are pink after 5-10 minutes, they are done. Serve warm with lemon wedges.
 
  Pizza Made Easy:
4 6-inch pita breads 2 tbsp olive oil
1/2 cup pizza sauce (bottled or homemade)
1/2 pound of your favorite cheese
1/2 cup of your favorite toppings (pepperoni, green peppers, etc.)
1) Preheat Phoenix Grill on medium for 10 minutes. Brush both sides of pita with olive oil. Spread pizza sauce on one side of pita and top with cheese and your favorite toppings.
2) Place pitas on the grill. Cook pitas for about 3-5 minutes or until cheese is melted and pita is golden
 
 Maggie’s Quesadillas:
4 large flour tortillas 2 tbsp vegetable oil
1 1/2 cups shredded monterey jack sour cream optional

Maggie’s homemade salsa (recipe below)
1) Preheat Phoenix Grill on medium for 10 minutes. Brush one side of the tortilla with oil and place tortilla oil side down on the griddle plate. Divide cheese between the four tortillas.
2) Grill for approximately 3-4 minutes or until cheese is melted.
3) Remove tortillas and fold in half. Finally, top with Maggie’s

marvelous salsa:
5 big tomatoes 1 big onion
1/2 bunch of fresh cilantro 4 green jalapeno peppers
Salt and lemon juice to taste
- Cut all ingredients into small pieces, mix together & add salt and lemon juice to taste.
 
  Bryden’s Crazy Hot Nachos:
6-8 cups tortilla chips
1/4-1/3 cup sliced jalapenos(canned or fresh peppers)
3-4 cups grated cheese of your choice (a combo of pepper jack & monterey jack is Bryden’s favorite)
1) Preheat Phoenix Grill for approximately 5 minutes. Using the Phoenix Grill griddle plate or a baking sheet, spread the chips flat and sprinkle with the grated cheese and jalapenos over them.
2) Heat until all cheese is melted, about 5-10 minutes, and then enjoy!
 
  Soy-Ginger Beef Kabobs:
3 lbs lean beef 6 garlic cloves, minced
1/4 cup chopped fresh ginger 1/4-1/2 cup soy sauce
1/4 cup vegetable oil 1/4 cup dry sherry
1/4 cup rice wine vinegar 2 tbsp Asian sesame oil
1) Trim all fat off the beef and cut into 3/4 inch cubes. In a medium mixing bowl combine: ginger, soy sauce, garlic, sherry (or vermouth), vinegar, vegetable oil, and sesame oil. Throw in meat and toss to coat. Cover with plastic wrap and marinate at room temperature for 1-2 hours (or up to 8 hrs in the refrigerator).
2) Preheat Phoenix Grill on high for 10 minutes.
3) Drain meat and save marinade. Place 2-3 chunks of meat on each skewer. Turn once and recoat with marinade. Grill for about 4-5
minutes (make sure the inside is rosy and juicy).
 
 
Beef
Bobby Brown’s Dijon Steak:
1/2 lb flank steak 1/4 cup dijon mustard
1/4 cup dry red wine 2 tbsp olive oil
1 minced garlic clove 1 minced small onion
1 tbsp fresh chopped basil, 1 1/2 tsp salt
thyme, & oregano 1/4 tsp pepper
1/4-1/2 tsp cayenne pepper
1) Unwrap the steak and place in a marinating dish. In a separate bowl, combine: wine, olive oil, minced garlic and onion, mustard, oregano, basil, thyme, cayenne , salt & pepper. After thoroughly mixed, rub the mixture over the steak. Cover and marinate for about 2-4 hours at room temperature (or up to 24 hrs. refrigerated).
2) Preheat Phoenix Grill on high for 10 minutes. Remove the steak from the dish, leaving as much as possible of the marinade in the dish. Place steak on the grill and brush with marinade frequently.
3) For a 1/2" thick steak, grill 6-8 minutes per side for rare, or 9-12 minutes for medium. (Times are approximate and may vary with weather conditions). After the steak is done, let cool for 5 minutes and then cut very thin slices on a diagonal against the grain.
 
Leslie’s Favorite Peppersteak:
4 rib-eye steaks, 3/4 inch thick 1 1/2 tsp olive oil
4 tbsp cracked peppercorns 1-2 tsp salt
1) Preheat Phoenix Grill on high for 10 minutes. Cover steaks in the oil and salt. Spread the peppercorns on a piece of wax paper & press both sides of each steak into the peppercorns.
2) Cook about 6-8 minutes per side for rare, or about 10 minutes per side for medium.

Kathi’s Famous Beef Tenderloins with Horseradish Sauce:
1 (5 lb) whole beef tenderloin 2 cups sour cream
2/3 cup white horseradish 1/2 cup olive oil
1 1/2 cups dry red wine 2 tbsp fresh lemon juice
3 minced garlic cloves 1 tsp fresh ground white pepper
1 tsp fresh ground black pepper 2 tsp salt
1) In a medium mixing bowl, combine: sour cream, lemon juice, horseradish, and white pepper. Refrigerate sauce until dinnertime.
2) Place tenderloin in a marinating dish. In another bowl, combine: wine, salt, pepper, olive oil, and garlic. Pour this mixture over the meat, cover with plastic wrap, and marinate for 2-4 hours at room temperature.
3) Preheat Phoenix Grill on high for 10 minutes. Cook on high for approximately 10 minutes per side or until brown outside and rosy and juicy inside. Let meat cool for 5 minutes before carving. Serve with the horseradish sauce on the side.
Grilled Steak and Potatoes with Cheesy Scallion Sauce:6 filet mignons, 1" thick 2 tbsp olive oilsalt & pepper to taste cheesy scallion sauce (below)
1) Preheat Phoenix Grill on high for 10 minutes. Brush both sides of each steak with a light coating of oil and season to taste with salt and pepper. Cook for 10 minutes, turning once or twice. Serve with cheesy scallion sauce (below).
2) Cheesy scallion sauce:
2 cups finely shredded Cheddar cheese 1/2 tsp dry mustard
1 stick butter, melted 1/2 cup sliced scallions
1 tsp red cayenne pepper 1 tsp garlic powder
-combine all ingredients and stir until smooth, then serve over steak and potatoes.

Scrumptious Oriental Kabobs by Denise Cameron:
You will need half of each of the following: red, green and yellow sweet pepper.
1 small onion, 2" diameter 1 8 oz can chunk pineapple
15 med. mushrooms 1 lb large colossal shrimp
2 beef filets, 1" thick 1 tsp black pepper
3/4 cup Kikoman Lite Teriyaki Sauce
1 1/2 tsp Cavender’s All Purpose Greek Seasoning
1 16 oz bottle of Wish Bone Oriental Dressing
1) Wash and cut peppers, onions and mushrooms into large chunks. Clean and wash colossal shrimp. Drain pineapple. Mix all of these ingredients together in a large bowl with the Oriental dressing. Marinate for 2 hours in the refrigerator.
2) Cut filet into 1 1/4" chunks. Sprinkle Cavender’s seasoning and pepper onto meat. Pour teriyaki sauce over meat and marinate for at least 2 hours at room temperature. Then skewer steak with vegetables (peppers, onions and mushrooms).
3) Preheat Phoenix Grill on medium high for 10 minutes. Place steaks kabobs on grill for 10 minutes, turning twice. Add shrimp to each skewer. Cook all kabobs (no need to turn shrimp kabobs) for 10
minutes. Steak will be medium. Makes total of 6-8 kabobs. Serve with steamed brown rice.

Easy Kabobs by Robert A. Privott:
1.5 lbs thick sliced pork
2 lg boneless, skinless chicken breasts garlic powder to taste
1.5 lbs thick sliced boneless beef sirloin steak
1 lb lg cleaned shrimp 20 lg fresh mushrooms
2 lg, green bell peppers 2 lg onions
20 cherry tomatoes lemon pepper to taste
28 oz bottle Italian Salad Dressing
1) Cut meat into 1 1/4" cubes. Cut bell pepper into large pieces. Place all ingredients in a large shallow bowl. Pour Italian dressing and spices over mixture. Cover and refrigerate for 24 hours to marinate. Stir occasionally. Skewer ingredients, alternating meats and vegetables, excluding steak and shrimp.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Place kabobs on grill. Cook until pork is done, approximately 25 minutes. Add steak cubes and shrimp to each skewer and place back on the grill for 10 minutes.

Surf And Turf Shish Kabobs by Robert A. Privott:
8 oz boneless beef sirloin 8 oz lg fresh shrimp
steak (1 inch thick) 1 8oz can pineapple chunks,
Butter-flavored cooking spray drained (reserve liquid)
18 cherry tomatoes 1/4 cup sesame seed
18 medium mushrooms, destemmed 1 lg green pepper, 1" slices
1 lg onion, cut into wedges 4 medium yellow squash,
1/4 tsp pepper sliced into rounds
2 medium zucchini squash, sliced into rounds
1 tsp grated ginger root 1/4 cup soy sauce
1/4 cup brown sugar 1 tbsp vegetable oil
1) Trim all visible fat from meat and cut into 1" cubes. Peel and devein shrimp, keeping tails intact. Prepare 8 long metal skewers by alternating beef and shrimp with pineapple chunks and vegetables. Set aside.
2) Prepare sauce by combining soy sauce, brown sugar, cooking oil, ginger root and pepper. Stir until sugar dissolves. Pour marinade over prepared shish kabobs and marinate in refrigerator in a shallow dish for at least 2 hours.
3) Preheat Phoenix Grill on medium-high for 10 minutes. Spray shish kabobs with butter-flavored spray. Place kabobs on grill rack over medium heat. Cover and grill for 10-12 minutes or until shrimp turns opaque and meat is desired doneness; turn at least once and baste with marinade as desired. Sprinkle with sesame seed in the last 5 minutes of grilling.

Beef Kabobs by Jim Ostin:
Beef tenderloin or ribeye sliced green pepper
sliced tomatoes sliced onion
sliced mushrooms sliced zucchini
A1 sauce ketchup
Worcestershire sauce white vinegar
black pepper garlic powder
1) Cut tenderloin into 1" cubes. Cube vegetables. Place on skewers: meat-veg-meat-veg, etc.
2) In a bowl, combine A1, Worcestershire, white vinegar, black
pepper and garlic powder.
3) Preheat Phoenix Grill on medium-high for 10 minutes. Place kabobs on grill and brush frequently with sauce. Cooking times vary according to how done you like your meat. Serving suggestion: serve with salad and garlic bread.
 
Poultry
Lou’s Funky Chicken:
1 1/2 lbs boneless, skinless chicken breasts 1/4 cup fresh lemon juice
3 tbsp minced parsley salt, pepper, garlic powderTarragon Mustard Sauce & red cayenne to taste
1) In a bowl, combine:
1 cup Dijon mustard 1 lg. minced shallot
1 tbsp fresh minced tarragon or 1 tsp dried tarragon
Red cayenne pepper & salt to taste 2 tsp extra-virgin olive oil
1 tsp fresh lemon juice
- mix well and refrigerate.
2) Wash chicken breasts with cold water and dry with paper towels.
3) In a medium mixing bowl, combine 1/4 cup Tarragon mustard sauce, parsley, lemon juice & salt, pepper, garlic and cayenne to taste. Blend well and add the chicken breasts. Cover and marinate for 2 hours at room temperature.
4) Preheat Phoenix Grill on medium for 10 minutes. Cook chicken for approximately 20-30 minutes. Serve with Tarragon Mustard Sauce on the side.

Spicy Dijon Chicken Kabobs:
5 boneless, skinless, chicken breasts 1/4 cup Dijon Mustard
1/4 cup fresh lemon juice salt and pepper
1/2 tsp red cayenne
1)In a medium mixing bowl combine: lemon juice, Dijon, cayenne, and salt & pepper to taste. Wash chicken and pat dry. Cut chicken into 3/4" pieces. Place the chicken in the bowl and marinate for 2 hours.
3) Preheat Phoenix Grill on medium for 10 minutes. Cook about 10 minutes while continuing to coat with extra marinade.

"Chicken With A Can Up It’s Butt" by Jennifer Butler:
1 whole chicken 1 cup favorite barbecue sauce
empty soup can (w/ the label taken off)
1) Rinse the chicken with cold water and pat dry. Fill an empty soup can with your favorite barbecue sauce.
2) Preheat Phoenix Grill on medium for 10 minutes. Place the soup can in center of grill. Place chicken (rear-end first) on top of the can. Cook approximately 1 hour. This recipe may sound gross, but it is fantastic!!

Mama Mia’s Italian Chicken:
4 boneless, skinless, chicken breasts 2 crushed garlic cloves
1 cup Italian salad dressing 1/4 cup dry white wine
1) Wash chicken with cold water and pat dry. Place in a marinating dish.
2) In a medium mixing bowl, combine salad dressing, garlic,
& white wine. Mix well and add the chicken to marinate for 2 hours.
3) Preheat Phoenix Grill for 10 minutes. Cook for 40-50 minutes, basting occasionally with extra marinade

Derrick’s Tandoori Chicken:
3 1/2 lb chicken, halved 2 tbsp oil
1 cup plain yogurt 1/2 cup fresh lemon juice
1 tbsp paprika 1 tbsp minced garlic
1 tbsp fresh, minced ginger 1 1/2tsp ground cumin
2 tsp red cayenne pepper 1 tsp turmeric
1 tsp salt 1 tsp fresh ground pepper
2 tbsp oil 1/2 tsp ground cardamom
1) Remove skin from the chicken, then wash with cold water and pat dry. With a sharp knife, make diagonal, 1 1/2" deep slashes about 1 inch apart, & place in a large, flat dish.
2) In a mixing bowl, combine: lemon juice, yogurt, ginger, garlic, paprika, cayenne, cumin, cardamom, turmeric, salt & pepper. Spread marinade generously over chicken & into slashes. Cover and marinate for 2 hours at room temperature.
3) Preheat Phoenix Grill for 10 minutes on medium-high temperature. Cover chicken with a light coating of oil. Save the extra marinade in the dish and place chicken on grill. Cook for about 20 minutes per side or until golden brown outside and white inside. Pour extra marinade over chicken at intervals.

Country Backbone Barbecue by Peggy Mashburn:
-You may also use boneless tenderloin or chicken
-1 country backbone (6-7 lbs, have butcher cut into ribs but not through)
-Sprinkle with garlic powder, and black pepper (you may also top with onions & peppers if desired) wrap in double aluminum foil and place on grill.
-Cook for 45-50 minutes - unwrap and place on grill rack.
-Brush with Cajun Barbecue Sauce often and grill until light brown or well done. Do not overcook or meat will be dry.

Cajun Barbecue Sauce
1 cup ketchup 1/2 cup brown sugar
2 tbsp salt 1 tbsp Chili powder
1/4 cup vinegar Juice from 1 lemon
1/4 tsp Worcestershire 2 tbsp Mustard
-Mix over low heat and brush meat often. (You may save some sauce for dipping.)

All-American BBQ’D Chicken:
6 lb chicken, cut up 2 cups bbq sauce
2 tsp chili powder 1 tsp red cayenne pepper
1) Preheat Phoenix Grill on medium-high for about 10-15 minutes. Rinse chicken with cold water and pat dry.
2) Place the chicken on the grill and brown skin-side first. After skin is brown, turn over and brush with "bbq" sauce. Cook for approximately 40-45 minutes turning and brushing with sauce frequently. Make sure chicken is fully cooked (white), especially near the bone.

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