By David Guas
Just in time for summer come these grilled treats from David Guas, host of Travel Channel’s “American Grilled.” Whether your lighting the coals to feed a whole crowd, or keeping it a low-key family affair, these two mouthwatering recipes will have everyone clamoring for seconds—and thirds!
Grilled Smoked Bologna with Yellow Mustard Slaw
Serves 8
I grew up just a few blocks from the Bunny Bread factory in New Orleans. The irresistible smells of freshly baked bread filled the neighborhood, taunting me because white bread was strictly forbidden in my house. My bologna sandwiches—which I frequently traded at school lunch—were stacked on slices of fiber-rich whole wheat. Now, I get to make my own rules, and sometimes I just want grilled bologna on extra-thick white bread.
1 head green cabbage, quartered
3 Tbsp. extra virgin olive oil
Table salt
Freshly ground black pepper
¼ cup mayonnaise
3 Tbsp. yellow mustard
½ tsp. celery seeds
¼ tsp. ground red pepper
½ cup grated Vidalia onion
8 (½-inch-thick) slices bologna
Wood chips
16 slices Texas toast
¾ cup unsalted butter, melted
1. Light 1 side of charcoal grill or preheat gas grill to 350° to 400° (medium-high); leave other side unlit. Drizzle cabbage with oil, and season with salt and pepper. Place cabbage, cut sides down, on cooking grate; grill, turning occasionally, 7 minutes or until grill marks appear on all cut edges. Using a serrated knife, thinly slice the cabbage.
2. Combine mayonnaise, mustard, celery seeds, and red pepper in a large bowl, and mix until smooth. Add onion, and blend well; add sliced cabbage, and blend until thoroughly coated with dressing. Season with salt and freshly ground black pepper; refrigerate until ready to use.
3. Place bologna slices on cooking grate on lit side of grill, and grill 2 to 3 minutes on each side or until grill marks appear. Sprinkle wood chips over lit charcoal. Move bologna slices to unlit side of grill; cover with grill lid, and smoke for 10 minutes.
4. Brush 1 side of each slice of bread with melted butter, and place on cooking grate on lit side of grill; grill 45 seconds to 1 minute or until grill marks appear. Remove from grill (do not toast other side). Place 1 bologna slice on untoasted side of each of 8 bread slices; top each with ½ cup slaw and another bread slice, toasted side up.
South-of-the-Border Barbecue Chicken
It’s a Mexican fiesta in your mouth! This easy grilled chicken recipe is a crowd-pleaser you’ll turn to again and again. Serve zesty Southwestern-flavored chicken over a bed of Mexican rice, or slice it to use in soft tacos.
Serves 4
1½ cups fresh lime juice
1 cup olive oil
½ cup chopped fresh cilantro
2 tsp. seasoned salt
2 tsp. freshly ground black pepper
½ tsp. ancho chile powder (optional)
8 garlic cloves, minced
4 skinned and boned chicken breasts (about 2 lb.)
1. Whisk together first 7 ingredients in a small bowl; reserve 1 cup marinade for basting, and chill. Place remaining marinade in a large shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 24 hours, turning once.
2. Light charcoal grill or preheat gas grill to 300° to 350° (medium). Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, 12 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°, basting frequently with reserved 1 cup marinade.
Excerpted from Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro. Copyright © 2015 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All Rights Reserved.
