Best Top 6 New Year Eve Grilling Recipes

Top 1: Classic Prime Rib

Ingredients

1 whole prime rib roast (7-bone, about 18 pounds; tied)

6 to 8 cloves garlic (cut into slivers)

2 to 3 sprigs fresh rosemary (chopped)

2 tablespoons coarse ground black pepper

2 tablespoons dried rosemary

2 tablespoons sea salt

2 tablespoons paprika

Steps to Make It

1. Gather the ingredients.

2. Prepare grill for indirect grilling by placing a large dripping pan under where the roast will be. Make sure you know the weight of your prime rib. Plan on grilling indirectly for 12 to 14 minutes per pound. If you are using a smaller roast, adjust the ingredients and cooking times accordingly.

3. Aim for a grill temperature around 375 F.

4. Periodically add water to the pan to keep the drippings from burning away if you want to make gravy.

5. With a sharp paring knife make a series of 1/2-inch deep holes every 2 inches all over the roast.

6. Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest.

7. Combine black pepper, dried rosemary, salt, and paprika and rub over the surface of the meat.

8. When the grill is ready, place the roast on the well-oiled grate directly over the dripping pan.

9. Cook for about 12 to 14 minutes per pound. An 18-pound roast will take about 3 1/2 to 4 hours. It is very important to use an accurate meat thermometer to check for doneness. You do not want to overcook this roast.

10. When the meat reaches an internal temperature of 115 F to 125 F, remove it from the grill.

11. Place it on a platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Tent loosely with aluminium foil and let rest for at least 15 minutes, but no more than 30.

12. Once the roast has rested, slice it and serve with your favorite sides.

13. Voilà! Enjoyit!

Tips

If you want the roast rare to medium-rare, remove from the grill when the temperature is 115 F and let it rest for 15 minutes.

If you want it more well done, remove from the grill at 125 F and let it rest for 30 minutes.

Be sure to grill indirectly and also use a drip pan to catch the drippings.

Top 2: Chinese-Style Grilled Pork Ribs

In gredients

For the Ribs:

2 racks baby back ribs (trimmed and cut into individual ribs)

Garnish: 5 green onions (finely chopped)

Garnish: 2 to 3 tablespoons toasted sesame seeds

For the Marinade:

1/2 cup soy sauce

1/3 cup dry sherry

1/4 cup hoisin sauce

2 tablespoons brown sugar

2 tablespoons honey

3 cloves garlic (minced)

2 teaspoons ginger (minced)

2 1/2 teaspoons cider vinegar

2 teaspoons sesame oil

1 teaspoon chili paste

1/2 teaspoon Chinese five-spice powder

1/4 teaspoon white pepper

Steps to Make It

Note: while there are multiple steps to this Chinese-style grilled pork ribs recipe, it is broken down into workable sections to help you better plan for preparation and cooking.

Prepare the Ribs

Gather the ingredients.

Trim the excess fat from the ribs and remove the membrane from the back of the ribs. Cut the rack into individual ribs.

Marinate the Ribs

Gather the marinade ingredients.

In a small bowl, combine the soy sauce, dry sherry, hoisin sauce, brown sugar, honey, minced garlic, minced ginger, cider vinegar, sesame oil, chili paste, Chinese five-spice powder, and white pepper. Reserve about 1/4 cup of this marinade to use for basting. The rest will be used to marinate the ribs.

Place the ribs into a resealable plastic bag (you might need to use two or more bags for this). Pour the marinade over the ribs, making sure they are well coated. Seal the bags and place the bags into a refrigerator. Marinate the ribs for 1 to 4 hours.

Grill the Ribs

Heat the grill to medium. Remove the ribs from the bags and discard the marinade that has been in contact with the raw meat.

Place the ribs on the heated grill grate and cook for 25 to 30 minutes, or until the internal temperature reaches 165 F. Baste with reserved marinade two to three times throughout the cooking process. Make sure to stop basting at least 5 to 8 minutes before the ribs are finished cooking.

Remove the ribs from the grill and place them onto a large platter. Sprinkle with toasted sesame seeds and chopped green onion for a garnish.

Make it a Meal

Grilled side dishes to accompany Chinese-style pork ribs include grilled broccoli with hoisin sauce, Asian grilled corn on the cob with a garlic and soy glaze, or vegetable packets on the grill. You also can serve the ribs with Asian cole slaw, steamed rice, fried rice, or hot or cold noodles.

This Chinese-style ribs recipe utilizes the deep flavors of hoisin and five spice powder, coupled with the saltiness of soy sauce and a light, sweet flavor of honey. Baby back ribs are perfect, since they are smaller, packed with meat and provide a better presentation.

Top 3: Super Smokers Sweet and Spicy Chicken Wings

Ingredients

2 1/2 tablespoons/37.5 mL ground black pepper

1 tablespoon/15 mL onion powder

1 tablespoon/15 mL chili powder

1 tablespoon/15 mL garlic powder

1 tablespoon/15 mL seasoned salt

5 pounds/2.3 kg chicken wings (rinsed and dried)

1 cup/240 mL honey

1/2 cup/120 mL hot barbecue sauce (or more to taste; use your favorite and the hottest sauce you can stand)

3 tablespoons/45 mL apple juice

Steps to Make It

• Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend.

• Place the chicken wings in a large resealable plastic bag. Pour in the dry rub and shake to coat the wings well.

• Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).

• Prepare coals using three pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker.

• After the coals have turned white, place 2 cups of soaked and drained apple wood chips on the pile of coals.

• Set the wings on the grate so they will cook by indirect heat—in other words, not over the coals—and smoke for 25 minutes.

• Turn the wings and smoke for another 20 to 25 minutes.

• Mix the honey, barbecue sauce, and apple juice together in a small saucepan.

• Cook over medium heat until warmed through, about two to three minutes.

• Place the wings in a disposable foil pan and pour the warm sauce over the wings.

• Toss to coat evenly.

• Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it.

• If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the wings. Chicken wings are fully cooked once the internal temperature reaches 175 F.

• Remove from heat and serve.

These Super Smokers' sweet and spice chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can handle. You will need apple wood chips and a disposable foil pan for this recipe.

Top 4: Grilled Lobster Tails

Ingredients

6 lobster tails

1/4 cup olive oil (or melted butter)

1/4 cup fresh lemon juice

1 tablespoon fresh dill

1 teaspoon salt

Steps to Make It

• Gather the ingredients.

• To split the lobster tails in half, place them on a cutting board, backside down. Use a large, sharp knife to cut down through the center to the shell the whole length.

• Fold the shell back (like you are opening a book), breaking through the shell. If the shell doesn't break, you can use kitchen shears to cut through it. The flesh should now be exposed.

• Pat the lobster tails dry with paper towels.

• Preheat the grill for medium-high heat.

• Combine the olive oil (or butter), lemon juice, dill, and salt in small mixing bowl until the salt has dissolved.

• Brush the mixture onto the flesh side of lobster tails.

• Place the lobster tails onto the grill and cook for 5 to 7 minutes, turning them once during the cooking process. Depending on the size of the lobster tail, it may need to cook longer.

• Lobster tails will be done once meat reaches an internal temperature 140 F. The shells should turn a bright pink and the flesh should be opaque all the way through the center.

• Remove the lobster tails from the heat. Serve and enjoy!

Tips

Lobster tails are traditionally served with drawn butter. Or, you can make a second batch of the butter, lemon juice, dill, and salt baste which will do nicely as a dipping sauce.

There are a couple of ways to grill the lobster tails. You could lightly brush them with the sauce and grill meat side down for about 5 minutes, then flip them, add the sauce generously, and grill until done. Or, you could grill them with the meat side up with the sauce through the whole cooking time, until done.

If you find the lobster tails curl when grilling, you could insert a metal skewer the length of the tail before grilling. This will keep it straight and give you an easy way to put it on the grill and take it off.

This grilled lobster tails recipe is perfect for any occasion. If you don't have a lot of experience grilling shellfish, then this recipe is for you. Quick and easy, this is a fantastic lobster than only takes moments to prepare.

Top 5: Tomato-Roasted Red Pepper Meatball Sliders

Ingredients

1 pound ground beef

1/4 cup cornmeal

2 teaspoons ketchup

1 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups baby arugula leaves (or greens of choice)

1/3 cup parmesan cheese (grated)

8 to 10 slider buns (or small dinner rolls cut in half horizontally)

2 tablespoons oil (with a high smoke point)

For the Sauce:

1 (28-ounce) can tomatoes (separate and reserve all of the tomato juice)

1/2 cup sweet onion (finely diced)

1/2 cup chicken broth

2 large pieces roasted red pepper (finely diced; I recommend using store bought)

1 tablespoon balsamic vinegar

3 large basil leaves (finely chopped; use more if preferred)

1 to 2 cloves garlic (minced)

1 tablespoon olive oil

1/2 teaspoon salt (use less if preferred)

1/4 teaspoon black pepper

Steps to Make It

1. Gather the ingredients.

2. To prepare sauce, heat oil in a large pot and add onions and saute on medium heat for 5 minutes. Add garlic and cook for 1 minute.

3. Separate whole tomatoes from the liquid, reserving the liquid. Using hand or a fork, crush tomatoes smaller into chunks. Add half of the reserved liquid, chicken stock, and crushed tomatoes to pot. Let simmer for 5 minutes.

4. Add all remaining ingredients. Simmer sauce on medium-low for 15 minutes. If sauce becomes too dry, add remaining tomato juice. Taste sauce and make adjustments needed.

5. If you want a smooth sauce, transfer mixture to a food processor. Pulse 10 to 15 times. The sauce should have some texture to it and not be completely pureed. Add sauce back to the pot and keep warm until meatballs have finished cooking. Leave mixture as is if you prefer a chunkier consistency.

6. The sauce can be made a day ahead and reheated while meatballs are on the grill.

7. Preheat grill for medium-high heat. Combine ground beef with cornmeal, ketchup, onion powder, salt, and black pepper. Form into 2 1/2 inch (in diameter) meatballs. Gently thread 2 to 3 meatballs onto each skewer.

8. Oil grill grate well and place meatballs on the grill. Cook for 12 to 14 minutes, turning 1/4 turn every 2 minutes. Once meatballs reach an internal temperature of 165 F/75 C, remove from heat.

9. Remove meatballs from skewers and add to pot with tomato-red pepper sauce. Coat meatballs well sauce.

10. Place greens onto bottom half of slider bun (or dinner rolls), add meatballs, extra sauce, and grated Parmesan. Top with remaining bun half. You can toast the buns if you'd prefer.

This tomato-roasted red pepper meatball sliders recipe makes a lot but is well worth it. The red pepper adds a nice, bright flavor to the meatballs. These meatballs are perfect for cookouts, game nights and holiday parties.

Top 5: Grilled Beef Kebabs

Ingredients

1/2 cup/120 milliliters vegetable oil

1/3 cup/80 milliliters sherry

1/3 cup/80 milliliters soy sauce

1/4 cup/60 milliliters brown sugar

1 cloves garlic (minced)

1 teaspoon/5 milliliters ginger (minced)

1 pound/450 grams beef top sirloin (cut into 1-inch cubes)

1 green pepper (cut into 1-inch squares)

1 can pineapple chunks

1 medium onion (cut into 1-inch pieces)

Steps to Make It

• Gather the ingredients.

• Combine vegetable oil, sherry, soy sauce, brown sugar, garlic, ​and ginger. Mix well.

• Place in a baking dish and add sirloin. Turn to coat well, cover with plastic wrap and place into refrigerator for 1 to 8 hours.

• Preheat grill.

• Thread sirloin pieces, peppers, pineapple, and onions onto skewers.

• Grill over high heat until the meat is done, (about 8 to 10 minutes) turning occasionally.

Tip

We recommend soaking your skewers, as that can prevent them from catching on fire, which ultimately leads to all your meat and veggies falling to the bottom of the grill. The precooking treatment also prevents splintering of the skewer—no one wants to eat a kebab and get a splinter in his tongue.