Tips and Tricks To Make Your Grill Sizzle
MISSION, KS--(Marketwired - Apr 20, 2015) - (Family Features) If the idea of longer, warmer days has you reaching for the tongs, it's time to get your grilling game on before the season is in full swing.
Serving family and friends the most mouth-watering grilled entrees with ease requires a little know-how and a few crowd-pleasing recipes. From versatile chicken to hearty ribs to tender seafood, it's never been more fun to incorporate new flavors into grilled cuisine.
For the best results on the grill, keep these tips in mind:
Another tasty grilling tip is to add flavor with sauce. These recipes all feature Musselman's Apple Butter -- a delicious way to add excitement to your standard summer fare. For more recipes, visit www.musselmans.com.
Molasses Apple Butter BBQ Sauce for Chicken | |
Servings: 4 | |
For up to 2 pounds of chicken | |
1/2 | cup Musselman's Apple Butter |
1/4 | cup molasses |
1/2 | teaspoon ground ginger |
1/2 | teaspoon salt |
1/4 | teaspoon pepper |
Mix all ingredients in medium bowl. Brush sauce over chicken in the final 5 minutes of grilling. Additional sauce can be served at the table.
Citrus Apple Butter Glaze for Seafood | |
Servings: 4 | |
For up to 4 fish fillets or 2 pounds of shrimp | |
1/2 | cup Musselman's Apple Butter |
2 | tablespoons orange juice |
2 | tablespoons lime juice |
Mix all ingredients in medium bowl. Cook one side of seafood (skin side down). Brush glaze generously on top. Flip seafood and cook until done. Discard any remaining sauce.
Asian Apple Butter Grilling Sauce for Pork | |
Servings: 4 | |
For up to 2 pounds of pork tenderloin or ribs | |
1/2 | cup Musselman's Apple Butter |
1/4 | cup Musselman's Apple Cider Vinegar |
1/4 | cup water |
2 | tablespoons honey |
3 | cloves garlic, minced |
1 | teaspoon ground ginger |
1/4 | teaspoon salt |
1/8 | teaspoon pepper |
Mix all ingredients in medium bowl. Lightly brush or mop sauce over pork during entire grilling time, so sauce slowly cooks into pork. Discard any remaining sauce.
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