Virtual Spoon

I have a Weber Kettle Grill. I admit I am No master to the Grill. I have learned a lot since I have been shut in and practicing the art of social distancing & reading every BBQ tip & trick book & article I could. Watching food network. Their BBQ issue the pages have had a high lighter used on them pages have been pull down and scan and torn out and placed in a binder that some day I will get around to Organizing more by catgeory until then. Let's sit down and discuss Grilling. All of this talk about Grilling and social distancing made me want to get out there and do it'll Show the Grill Master in my family I too can grill. Game on! You Men folk! This is Virtual Spoon show me your T Bone and I will show you my potato salad. Anything goes for a moment you will not forget.

What is your Burger IQ? Answers you want. Well folks here is the Tip. No recipe from this Community your not going to get the answers. Unless you send in one recipe all about grilling. That is how it works. You want answers then you submit a recipe. Your favorite grill time recipe. And Virtual Spoon will post it. Now come on what is it? Let's see how much you know about America's Classic.

Mouthwatering Grilled Main Dishes From juicy steaks and pork chops to perfectly charred salmon fillets, these main dish recipes are sure to inspire your inner grill master.

Ingredients

1 small clove garlic
1/4 bunch fresh cilantro, trimmed
1/4 bunch fresh flat-leaf parsley, trimmed
2 whole leaves romaine lettuce
4 bunches organic watercress, stems removed (about 2 cups leaves)
Cracked pepper
Extra virgin olive oil
French butter
Ingredients
Large grain sea salt
One 24-ounce bone-in rib eye chop, about 2 1/2 inches thick
Romaine Marmalade and Watercress:
Steak:

For the romaine marmalade and watercress: In a blender or food processor, combine the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper. Add the oil and puree until smooth. Set aside. Yield: 2 cups.
For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; make sure the entire steak is covered. Wrap lightly and place in the refrigerator for 12 hours.
Get the grill hot 1 hour before cooking (a charcoal or wood fire, preferably with hardwood); the embers must be burned down and glowing and there should be no flames at all. Remove the steak from the refrigerator and leave at room temperature for the same hour that the grill is getting ready.
To serve, slice each steak into 3 thick, equal-size portions. Spoon equal portions of the watercress-romaine puree onto each of 6 warm plates. Arrange the sliced steak on each plate. Strain the steak pan juices and pour them on top of the meat.
When ready to grill, place the steak on the center of the hot grill and rotate left and right to get proper grill marks. Do this for both sides, about 10 minutes. When this is done, move the steak to a cooler part of the grill and cook to rare, 25 to 30 minutes. You will have to test it with your fingers by pressing gently. When done, place the steak on a rack set inside a sheet pan so the steak does not sit in its own juices. Then place a knob of French butter on top and lightly tent it with tin foil to rest for at least 15 minutes before carving.

4-Ingredient Pies to Enjoy All Summer All your favorite seasonal flavors star in these super-easy desserts, which even a novice pie maker can perfect.

Blue Berry Pie

Igredients

2 refrigerated rolled pie crusts (homemade or store-bought)
3 tablespoons all-purpose flour
3/4 cup sugar
6 cups blueberries
Ingredients

Directions

Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put a baking sheet or pizza stone on the bottom rack.
Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon to release their juices, and cook, stirring occasionally, until thick and reduced by half, 15 to 20 minutes. Remove from the heat and stir in the flour and the remaining 2 cups blueberries. Transfer to a bowl and cool completely, about 45 minutes.
Directions
Line a baking sheet with parchment. Cut out as many stars as you can from the second pie crust. Arrange on the baking sheet. Bake on the upper rack until golden, about 10 minutes. Set aside to cool.
Meanwhile, fit one of the pie crusts into a 9-inch pie plate and fold and crimp the edges as desired. Refrigerate while you wait for the filling to cool.
Special equipment: A small star cookie cutter
Stir the cooled filling once and pour into the dough-lined pie plate; spread it out into an even layer. Place the pie on the preheated baking sheet, turn the oven down to 375 degrees F and bake until the crust in golden and the edge of the filling is bubbly, 55 to 60 minutes. Remove to a rack to cool. Press the stars into the filling, standing them up slightly. Let cool at least 2 hours before serving.

Level: Easy Total: 1 hr 10 min Prep: 30 min Cook: 40 min Yield: 4 servings

Ingredients

1 1/2 pints blueberry sorbet
1 1/2 pints vanilla ice cream
2 cups cold heavy cream
2 tablespoons confectioners' sugar
4 store-bought red velvet cupcakes
Ingredients

directions

Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
Directions
Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.

Ingredients

1 cup walnuts, toasted
1 pound orecchiette pasta
1 small head radicchio, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon thyme leaves
2 lemons
2 tablespoons honey
3 tablespoons fresh mint, torn
3/4 cup dried apricots, thinly sliced
Ingredients
Kosher salt and freshly cracked black pepper

Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
Directions
Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.

Go Beyond Beer-Can Chicken A whole bird on the grill is one of the best things you can hope to eat this summer. Juicy, smoky and crispy-skinned, it pleases a party of wing, breast and thigh lovers all in one go. Our six distinct methods — including the time-tested spatchcocking route and a genius Bundt pan hack — achieve evenly cooked results every time. Pro tip: Just as you do with a steak, let these whole chickens rest for 20 minutes or more for the juiciest results. <

Grilled Spatchcocked Greek Chicken We're big fans of spatchcocking — that's when the backbone of a chicken is removed and the chicken is flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at about the same time, so no more dry breast meat!

Ingedienra

1 cup extra-virgin olive oil
1 whole chicken (3 1/2 to 4 pounds) spatchcocked
1/4 cup roughly chopped fresh dill
2 scallions, sliced
2 tablespoons chopped fresh oregano
3 garlic cloves, finely grated
Ingredients
Juice of 2 lemons and zest of 1
Kosher salt and freshly ground black pepper

Directions

Directions
Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
Special equipment: Strong scissors or poultry shears
To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.

Hawaiian Burger

Every bite of these burgers is an explosion of sweet and savory, thanks to the juicy pineapple topping and umami-packed mayo spread (plus bacon!).

ingredients

1 small pineapple, peeled and cored
1/2 cup mayonnaise
1/2 cup teriyaki cooking sauce or marinade
24 ounces lean ground beef
4 onion rolls, split
4 slices mozzarella
8 slices bacon
Ingredients
Kosher salt and freshly ground black pepper

Directions
Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
Preheat the oven to 200 degrees F.
Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.