Grilling and Barbecueing
Are you an Outdoor Cooking Fanatic? Our Barbecue Sauce is second-to-none, tenderizing ribs and meats to perfection and flavoring meats with a spicy rum.
Enjoy Grilled Stuffed Eggplant, Grilled Herbed Potatoes, and Garlic Grille.
Like your seafood on the Pit? Try Grilled Scallops in Bacon, Grilled Lobster Tails, and Red Snapper Grille.
Low Carb? Lots and lots of great options here!
- Barbecue Sauce
- Mustard Grilling Sauce
- Lemon Dill Grilling Sauce
- Cajun Barbecue Sauce
- Grilled Stuffed Eggplant
- Grilled Onions
- Garlic Grille
- Grilled Herbed Potatoes
- Grilled Corn with Chives
- Grilled Potatoes
- Barbecued Spare Ribs (July’s Recipe of the Month!)
- Barbecued Lone Star Beef Brisket
- Bacon-Crab “Kebobs”
- Grilled Scallops in Bacon
- Red Snapper Grille
- Grilled Shrimp
- Shrimp in Foil
- Grilled Lobster Tails
- Grilled Salmon Steaks
- Add A Favorite Grilling Recipe
Here’s a Sample Recipe from the Grilling Chapter
Grilled Scallops in Bacon
(From The American Gourmet Collection Cookbook)
1 pound Scallops
1/4 cup melted Butter
2 tablespoons Lemon Juice
1/2 teaspoon Salt
Dash White Pepper
Bacon Slices, cut in half
Paprika
Toothpicks, soaked in water
1. Wash scallops and drain on paper toweling. Place in a medium mixing bowl.
2. In a small mixing bowl, combine melted butter, lemon jices, salt, and white pepper. Pour over scallops, stirring to coat, and let stand for 30 minutes.
3. Partially cook bacon until the edges ruffle slightly, but are still flexible (this will prevent flame-ups on the grill).
4. Drain scallops. Wrap each scallop with a bacon half, holding in place with a wet toothpick.
5. Place scallops in an oiled wire broiler-basket. Sprinkle tops of wrapped scallops with paprika.
6. Broil over medium hot coals for 5 minutes. Turn and sprinkle other side with paprika.
7. Broil second side 5 to 7 minutes longer until bacon is crisp and brown. Serve hot. Serves 6.
The American Gourmet Collection Cookbook is available exclusively at Amazon.com; you can order your copy here.
