This 1994 episode begins with the celebration of a special milestone: At Home‘s 3rd anniversary on TV! Of course, the show would go on for many more years, but three years seemed like a big deal at the time.
Arlene celebrates by grilling up all kinds of tasty things, like ranch flank steak, two kinds of pork chops, shrimp and veggie kebabs, and more! If you like to grill but don’t know what to make, this is the show for you.
Here are two tips that will help make your grilling more successful
1. Be sure to oil the grill grates before you start cooking. You should NEVER use cooking spray on a hot grill, as it can start a big fire. But you can spray the grates before the grill is lit. You can also wipe down the grates with a wad of paper towels dipped in vegetable oil. Either way, a little extra oil helps prevent foods from sticking.
2. Use a good meat thermometer, and check the temperature of your food often. Every grill is different, so its hard to know exactly how long to cook certain foods. Buying a good meat thermometer and testing food often on the grill will help you both prevent undercoooking meat, which is dangerous, and overcooking it, which causes it to be dried out and tough.
Happy Grilling!
Marinated Grilled Pork Chops
Ingredients
- 1/3 cup orange juice
- 1/3 cup soy sauce
- 3 Tbs vegetable or olive oil
- 3 Tbs ketchup
- 3 Tbs honey
- 1 clove garlic, minced
- 4 large bone-in pork chops (3/4-1" thick)
Instructions
- In a medium sized bowl, whisk together all ingredients except pork chops. In a large baking dish, pour mixture over pork chops and turn to coat evenly. Refrigerate meat and let marinade for 2 hours.
- Oil grill grates before lighting grill to prevent sticking. Preheat grill to medium low heat. Remove chops from marinade and shake off excess liquid.
- Grill pork on medium-low heat under a covered grill. Flip every 5-10 minutes and continue to baste with marinade. Cook until inside is no longer pink, or meat reads 165 degrees on a meat thermometer. All pork to rest 5 minutes. Enjoy!
- Note: Do not use marinade as a sauce unless you boil it first, because it will have raw meat juices in it.
Orange Grilled Pork Chops
Ingredients
- 4 bone-in pork chops (about 3/4" thick)
- salt and pepper
- 2/3 cup orange marmalade
- vegetable oil (for grill)
Instructions
- Oil grill grates with a wad of oil-soaked paper towels before lighting grill to prevent sticking. Preheat gas or charcoal grille on medium-low heat. Sprinkle pork chops with salt and pepper on both sides.
- Using a basting brush, spread marmalade evenly on both sides of all pork chops. (Do not stick brush into marmalade jar after it has touched meat, or it will contaminate it.)
- Grill on medium-low heat on a closed grill, flipping every 5-10 minutes, depending on how hot your grill is and how quickly the outside of the pork chops brown. Continue basing with marmalade, and grill until pork chops are no longer pink inside, or meat reaches 165 degrees with a meat thermometer. Allow to rest 5 minutes. Enjoy!
Grilled Shrimp Kebabs
Ingredients
- 1 lb cleaned, de-veined, tail-on shrimp (about 21-25 per pound size)
- 1 pineapple, cut into small chunks (can pineapple works, too)
- 2 green peppers, cut into chunks
- 8-10 oz mushrooms
- 1 pint cherry tomatoes
- salt and pepper
- 1 cup BBQ sauce or honey mustard sauce
- 1 onion, medium sized, cut into small, thin, chunks
- wooden or metal kebab skewers
Instructions
- If using wooden skewers, soak in water beforehand to prevent burning. Oil grill grates before lighting grill to prevent sticking. Preheat grill on medium-low heat.
- Cut vegetables and fruit into small pieces, as they can take too long to cook if the chunks are too big. Using two skewers per kebab to prevent them from rolling around on the grill, stack shrimp in vegetables in repeating color patterns. Sprinkle with salt and pepper to taste.
- Grill on medium-low heat, turning frequently until shrimp are pink and vegetables are fully cooked. Base with BBQ or honey mustard sauce. Serve plain or with rice. Enjoy!
Ranch Flank Steak
Ingredients
- 1 large flank steak (about 2 lbs)
- salt and pepper
- 1 packet dry ranch dressing and seasoning mix
- 1 Tbs water
- 2 Tbs olive oil
- vegetable oil (for grill grates)
Instructions
- Oil grill grates before lighting to prevent sticking. Preheat grill to medium-high heat. Sprinkle salt and pepper on both sides of flank steak and allow to sit in the refrigerator for 20 minutes.
- Combine ranch seasoning, water, and olive oil. Place flank steak on the grill and baste with ranch mixture, flipping every 5 minutes and continuing to baste.
- Grill steak for 20 minutes or until it reaches 145 degrees with a meat thermometer for a tender medium rare, or 165 for firmer well done steak. Allow to rest for 5-10 minutes before slicing across the grain into very thin slices. Enjoy!
Transcript
The transcript from this program is not available.
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