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Source: Detroit Free PressAug.mini storage 30--Don't let this Labor Day weekend go by without getting your grill on. Here are five mouth-watering recipes -- from chicken and ribs to salmon and steak -- that will make your cookout sizzle.Tequila-Marinated Chicken ThighsServes: 6 / Preparation time: 10 minutes (plus marinating time) / Total time: 1 hour, 15 minutesIngredients-- 12 bone-in chicken thighs (4 1/2 to 5 pounds total), skinned if desiredMARINADE-- 1/2 cup orange juice-- 1/4 cup tequila-- 2 tablespoons lime juice-- 1 tablespoon finely chopped canned chipotle pepper in adobo sauce-- 1 teaspoon snipped fresh oregano-- 2 cloves garlic, peeled, minced-- 1/2 teaspoon salt-- 1/4 teaspoon ground black pepper-- 2 lemons, cut into 1/4 -inch slices, optionalDirectionsPlace chicken in a sealable plastic bag set in a large bowl. In a small bowl, combine all the marinade ingredients and pour over chicken. Seal bag and turn it to coat chicken. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally. Remove chicken, reserving marinade.Place the marinade in a small saucepan, bring to a boil or over high heat and boil 5 minutes.Prepare or preheat the grill. Oil the grill grates 5 minutes before grilling.Place chicken, meaty sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink, brushing occasionally with the reserved marinade. Halfway through grilling, turn the chicken over so the skin side is down and grill, watching carefully so the skin doesn't char, until the skin is nice and browned.Discard remaining marinade.If desired, brush the lemon slices with a little bit of oil and sprinkle with a little salt and black pepper. Grill the slices about 3 minutes on each side or until lightly browned. Place the chicken on a platter and garnish with the grilled lemon slices.Adapted from "Grill It! Secrets to Delicious Flame-Kissed Food" by Better Homes and Gardens (Wiley, $24.95).Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis includes skin.275 calories (63% from fat), 17 grams fat (5 grams sat. fat), 3 grams carbohydrates, 20 grams protein, 214 mg sodium, 96 mg cholesterol, 0 grams fiber.Bourbon-Marinated Tri-TipServes: 8 / Preparation time: 15 minutes (plus marinating time) / Total time: 1 hourYou can grill the tri-tip whole or cut the roast into individual thick steaks.IngredientsMARINADE-- 3 tablespoons olive oil-- 2 tablespoons Dijon-- 1/4 cup bourbon whiskey-- 1/3 cup reduced-sodium soy sauce-- 2 tablespoons red wine vinegar-- 1 tablespoon Worcestershire sauce-- 1/4 cup light brown sugar-- 2 tablespoons minced red onion-- 1 tablespoon minced garlic-- 1 tablespoon kosher salt-- 2 teaspoons black pepperBEEF-- 1 tri-tip roast (2 to 2 1/4 pounds)Oil for the grill gratesDirectionsIn a glass measuring cup, whisk together all the marinade ingredients. Puncture the beef all over with a fork and place in a sealable plastic bag. Pour about two-thirds of the marinade over the beef; reserve remaining marinade to use as a sauce. Seal bag, squeezing out the air. Massage the outside of the bag to work the marinade in. Refrigerate at least four hours or overnight.About 30 minutes before grilling, remove the beef from the marinade (discard marinade) to a platter and set aside while the grill is heating.Preheat the grill to medium-high. Oil the grates and heat another five minutes. Add the tri-tip and sear on all sides to get nice grill marks. Move to indirect heat (no heat source under the beef) and finish cooking to desired degree of doneness, about 35 minutes (depending on the size) for medium-rare or until an internal temperature reaches 125 degrees. Remove from the grill and let it rest. The temperature will continue to rise to about 130 degrees.Heat the reserved marinade briefly, thinly slice the tri-tip against the grain and drizzle with the sauce.Adapted from "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly (Houghton Mifflin, $35).Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on about 5 ounces cooked tri-tip.285 calories (44% from fat), 14 grams fat (5 grams sat. fat), 3 grams carbohydrates, 34 grams protein, 520 mg sodium, 107 mg cholesterol, 0 grams fiber.Tamarind-Glazed Country-Style RibsServes: 6 (generously) / Preparation time: 10 minutes / Total time: 1 hour, 30 minutesLook for tamarind juice in the ethnic aisle of most grocery stores.IngredientsMARINADE-- 1 cup tamarind juice-- 1/3 cup reduced sodium soy sauce-- 3 cloves garlic-- 1/3 cup light brown sugar-- 1/4 cup water-- 2 tablespoons canola oil-- 1/2 teaspoon freshly ground black pepper-- 1/4 teaspoon ground cayenne pepperRIBS-- 12 country-style pork ribs with bone, about 4 pounds totalDirectionsIn a medium bowl, whisk together the marinade ingredients. Set aside 1/2 cup of the marinade in the refrigerator for brushing on the ribs during grilling. Put the ribs in a sealable plastic bag and pour the remaining marinade over them. Marinate 4 hours and up to overnight.Prepare the grill for indirect grilling over medium heat, about 325 degrees. (The heat will be on one side of the grill and the ribs off to another side.)Remove the ribs from the marinade (discard the marinade) and let the ribs sit at room temperature for 20-30 minutes before grilling.Brush the cooking grates clean and oil them. Place the ribs on the grill over indirect medium heat with the lid closed for 20 minutself storages. Turn the ribs over, brush with some of the reserved marinade and continue to cook for another 25-30 minutes or until cooked through.Remove the ribs from the grill, tightly wrap with foil and let rest for 30 minutes. Serve warm.Adapted from "Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling" by Jamie Purviance (Sunset, $24.95).Tested by Susan M. Selasky for the Free Press Test Kitchen.551 calories (51% from fat), 31 grams fat (10 grams sat. fat), 13 grams carbohydrates, 52 grams protein, 328 mg sodium, 179 mg cholesterol, 0 grams fiber.Grilled Salmon Steaks with Orange-Ginger SauceServes: 4 / Preparation time: 15 minutes / Total time: 30 minutesBefore eating, lift out the small circular bone from the center of each salmon steak.Ingredients-- 4 salmon steaks (1 to 1 1/2 inches thick) about 6 to 8 ounces each-- Salt and pepper-- 2 tablespoons olive oil-- 1 teaspoon grated orange zest-- 6 tablespoons orange or tangerine juice-- 3 tablespoons unsalted butter, cut into 3 pieces-- 1 tablespoon grated ginger-- 1 tablespoon reduced-sodium soy sauce-- 1 (13-by-9-inch) disposable aluminum roasting pan-- 1 thinly sliced green onionDirectionsPreheat or prepare a grill for medium-high heat, then turn one burner to low. Or prepare a charcoal grill for indirect grilling.Pat salmon steaks dry with paper towels. Working with one steak at a time, carefully trim 1 1/2 inches of flesh from the belly flap. Tightly wrap the other flap around the skinned portion and tie the steaks with kitchen twine. Season salmon with salt and pepper and brush both sides with oil.In the foil tray, combine the orange zest, orange juice, butter, ginger, soy sauce and 1/8 teaspoon salt.Oil the cooking grate on the grill. Place the salmon on hot part of grill. Cook until browned, 2 to 3 minutes per side. Meanwhile, set the foil tray on a cool part of grill and cook until butter has melted, about 2 minutes. Transfer salmon to the tray pan and gently turn to coat. Cook salmon (covered if using gas) until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 6 to 14 minutes. Halfway through grilling, flip the salmon and rotate the pan. When salmon is done, remove twine and transfer salmon to platter. Off the heat, whisk the green onion slices into the sauce. Drizzle sauce over salmon and serve.Adapted from Cook's Country Magazine, June 2011 issue.Tested by Susan M. Selasky for the Free Press Test Kitchen.440 calories (62% from fat), 30 grams fat (10 grams sat. fat), 3 grams carbohydrates, 38 grams protein, 428 mg sodium, 130 mg cholesterol, 0 grams fiber.Caribbean Pineapple Baby Back Ribs with Chile RubServes: 8 / Preparation time: 25 minutes (plus marinating time) / Total time: 2 hours, 45 minutesYou will need a spray bottle for this recipe.IngredientsRIBS-- 4 racks of baby back ribs (about 2 1/2 pounds each)RUB-- 1/4 cup light brown sugar-- 1 tablespoon kosher salt-- 1 teaspoon freshly black pepper-- 2 tablespoons favorite chile powder-- 2 tablespoons sweet paprika-- 1 tablespoon dried minced onion-- 1 tablespoon garlic powderSAUCE-- 1 1/2 cups pineapple juice-- 1/4 cup white vinegar-- 2 tablespoons Worcestershire sauce-- Oil for the grill grates-- Favorite barbecue sauceDirectionsTo prepare the ribs: Pull the white membrane off the back (nonmeaty side) of the ribs. Start it at one end and then grab it with paper towel and peel it off in one piece. Discard the membrane. Cut each slab in half. Place the ribs on a sided baking sheet.In a bowl, combine all the rub ingredients. Taste the rub and adjust seasonings as needed. It should have a sweet, salty and slightly spicy taste. Sprinkle some of the rub on the back sides of the ribs, rubbing it in. Flip the ribs over and generously sprinkle the meaty side with the remaining rub. Pat the rub into the ribs. Place the ribs in the refrigerator for at least one hour or as long as overnight, before grilling.In a spray bottle, place the pineapple juice, vinegar and Worcestershire sauce.Remove the ribs from the refrigerator at least 30 minutes before grilling.Preheat the grill with all burners on high. Oil the grill grates. Reduce the heat to medium-low and place the ribs on the grill. You want to maintain a temperature of about 300 degrees. You may have to shut one burner off.After about 25 minutes, spray the ribs with the pineapple mixture. This helps keep the outside moist during cooking and gives the ribs a little flavor. Continue grilling the ribs, spraying with the pineapple mixture every 25 minutes, about 1 to 1 1/2 hours longer. The ribs should be nicely browned and the meat should have shrunk some from the ends of the bones and be tender.Give the meaty side of the ribs a light brushing of barbecue sauce. Turn meaty side down and grill about 5 to 8 minutes just so the sauce caramelizes a bit. You can lightly sauce the back (nonmeaty side) if desired.Remove the ribs from the grill and let stand about 5 minutes before cutting into individual ribs. Serve with additional sauce on the side.From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 1/2 slab ribs with rub.510 calories (67% from fat), 38 grams fat (14 grams sat. fat), 9 grams carbohydrates, 31 grams protein, 290 mg sodium, 150 mg cholesterol, 1 gram fiber.Copyright: ___ (c)2013 the Detroit Free Press Visit the Detroit Free Press at .freep.com Distributed by MCT Information Services迷你倉