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    You are in: Home / Cookbooks / TNT Grill
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    14 recipes in

    TNT Grill

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    This is one of our favorites - make it almost weekly!! Preparation time includes marinade time.

    Recipe #30391

    1 Reviews |  By Kit_Kat

    This recipe came to me from my friend Toni. Se is a wonderful woman who taught me a lot about Asian cooking. She is truly more than a friend, as my children consider her another grandma, and when they want this chicken they ask for "Grandma Toni's Chicken". ;-) It is highly flexible as Toni always cooks by taste. She always uses chicken leg quarters, because after raising 6 kids she totally understands frugal-but other, leaner cuts of chicken turn out wonderful as well. Toni's method when using leg quarters is to seperate the leg and thigh, then de-bone the chicken, but to leave the skin on for grilling. I now leave the bone in to simplify chicken and it still comes out just as good. When I find a great deal on chicken, especially during grilling season, I buy a lot of the chicken and the 2 gallon size zipper bags and make multiple batches of marinade, put the chicken in it and freeze it in the marinade. It is wonderful to pull it out of the freezer and just let it thaw and be ready to grill. Lastly, I am putting this in with Toni's amounts which are large, but it can be very easily adjusted.

    Recipe #373926

    10 Reviews |  By KateL

    Entered for safe-keeping for ZWT. From 3 Guys Cuban Recipes website. One reviewer was confused, so to clarify, do not precook the bacon.

    Recipe #366896

    An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)

    Recipe #234478

    This is a 'must-make' when having friends and family over for barbecue. 'Slashing' the drumsticks not only allows the flavours to penetrate deeply, but to ensure that the meat is cooked through to the bone as evenly as possible. Please note, cooking time indicated includes marinating time.

    Recipe #230769

    Sure, I'm originally from Wisconsin, but we Chicagoans love brats too!

    Recipe #287594

    16 Reviews |  By Bergy

    This recipe is by David Veljacic a Canadian BBQ Champion. You need time to marinade the salmon overnight in the fridge. It is a fantastic recipe. Please read the review by Wayne in Vancouver -I am sure that he knows what he is talking about I suggest that you try it his way. I copied this recipe from either a Vancouver paper or local magazine. Next time I make it I will do as Wayne suggests and if that works I will rewrite the recipe to reflect his comments - Thanks Wayne

    Recipe #87949

    This is a Greek/American lamb and beef mixture version of the traditional Greek lamb Gyros. Serve warm on pita bread with tzatziki sauce and thinly sliced onion, tomato and lettuce. I have used this recipe ever since I found it on "All recipes". It is great!

    Recipe #223847

    Here in Northern Indiana, they have fund raisers where this chicken is sold. It is slow cooked in a large covered grill (about the size of a small travel trailer) where it is constantly moving from the grilling section to a dipping section and back. This makes it fall-apart tender and a spectacular flavor. Edited to add: Since the sauce makes a lot and I end up throwing so much of it away, I've been making up LOTS of chicken for freezing. I have been taking 2 or 3 whole chickens, cutting them in half; then baking the halves in the sauce (may need to bake in batches). When cool, I freeze in freezer bags dividing up the remaining sauce among the bags. When ready to eat, thaw and grill with the thawed marinade.

    Recipe #89909

    This recipe is a variation of one from "BBQ USA," and is a great grilled chicken recipe from a fair booth in New York called Baker's Chicken Coop, which became famous in the late 40s. Serve it with potato salad and a read leaf lettuce salad with tomatoes, cucumbers and Granny's Red French Dressing (#116968).

    Recipe #122768

    We served this recently at a dinner in honor of our youngest daughter who just married. As usual, people were lining up for the recipe. I've used it since 1976, adapted from a recipe that apparently came from Cornell Cooperative Extension. I changed it slightly, but always receive rave reviews when we serve it to company.

    Recipe #66941

    1 Reviews |  By acerast

    This has intense flavor for very little work. Just stir together the marinade, let the meat bathe in it for a day or two, grill and eat. It's a slight variation of a recipe from "Great Meals for Busy Days" by Nathalie Dupree (a great southern cook from Atlanta).

    Recipe #222728

    2 Reviews |  By acerast

    These are so delicious and very easy to prepare. I like to marinate the chicken one night and grill it the next night. It's great with grilled vegetables or a salad. This is from Nathalie Dupree (a great southern cook from Atlanta). Prep time is marinating time.

    Recipe #222713

    2 Reviews |  By acerast

    This fish has a light, oriental flavor that is added by marination. Grilling makes this an easy meal for weeknights or summer when we don't want to heat up the kitchen. We like it with grilled vegetables. Preparation time includes marination time. This is from Joe Famularo's "The Joy of Grilling". (Submitted to ZWT3 Pacific Northwest where salmon and asian flavors abound).

    Recipe #222710

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