Great American Grilling: Recipes

Kent’s “Great American Grilling” book will inspire you with its inside hints, pit-proven tips and tried-and-true techniques for year-round smoking, grilling and barbecuing. Recipes like Petite Sirloin with Port Mushroom Shallot Sauce and Grilled Honey Rum Bananas (See recipe.) will impress your family and friends and make you a grilling super star.


Limoncello Grilled Pork Roast

  • 1 (3- to 4-pound) pork roast
  • 1⁄2 cup limoncello
  • 1 tablespoon minced garlic
  • 1 tablespoon minced onion
  • 3 teaspoons rosemary
  • 3 teaspoons thyme
  • Parsley flakes, Salt and pepper to taste

Place pork roast in a large heavy-duty zip-close bag. Combine limoncello with garlic and onion; pour over roast. Chill 2 to 3 hours.  Remove pork roast from marinade and rub with rosemary, thyme, parsley, salt and pepper.  Grill on a preheated medium-high grill, turning as needed. Keep grill lid closed as much as possible. About halfway through grilling process, remove pork roast from direct heat and place on several sheets of aluminum foil. Gently pour some of the remaining marinade over pork and wrap tightly.  Finish grilling process on an upper rack, turning as needed. Grill to an internal temperature of 140°. Rest roast several minutes before slicing. Serve with Limoncello Sauce on the side.

Limoncello Sauce

  • 1 cup ketchup
  • 1⁄2 cup yellow mustard
  • 1⁄4 cup minced onion
  • 1⁄4 cup minced red bell pepper
  • 1⁄4 cup Worcestershire sauce
  • 1⁄4 cup limoncello
  • 1⁄2 tablespoon brown sugar
  • Salt and pepper to taste

For Sauce: Combine all ingredients in a saucepan and simmer over medium heat until vegetables are soft. Serve warm.


First Lady Laura Bush’s Guacamole

First Lady Laura Bush brought her recipe for Guacamole to the table when asked for recipes to include on the White House website. The collection of recipes was posted prior to the Fourth of July 2004 and included dishes from her husband, President George W. Bush, as well as members of his staff, including Secretary Ashcroft.

  • 8 ripe avocados
  • 4 lemons, juiced
  • 7 shallots, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1⁄2 bunch cilantro, finely chopped
  • 1 teaspoon black pepper
  • 1 tablespoon salt

Halve and pit avocados and scoop flesh into a bowl. Mash to desired consistency and mix in remaining ingredients.  Cover with plastic wrap and refrigerate for about an hour before serving. Serve with tortilla chips.


Grilled Buttered Honey Rum Bananas

  • 2 tablespoons rum
  • 2 tablespoons honey
  • 1 tablespoon melted butter
  • 4 firm bananas
  • Cinnamon and Brown sugar to taste
  • Ice cream

Combine rum, honey and melted butter in a bowl and mix well.  Preheat grill to medium-high and treat grates with nonstick spray. Peel bananas and slice lengthwise.  Place bananas on a grill and baste generously with rum mixture. Sprinkle with cinnamon and brown sugar. Grill 5 minutes or less, just long enough to caramelize sauce.  Serve hot topped with ice cream.


Fajita Chicken with White Jalapeño Cheese Sauce

  • 4 to 6 boneless skinless chicken breasts
  • ½ lemon, juiced
  • 1 (1.25-ounce) packet fajita seasoning
  • White Jalapeño Cheese Sauce

Place chicken in a glass baking dish and top with lemon juice. Gently rub each breast with fajita seasoning. Cover and chill 30 minutes to an hour.  Grill chicken over medium-high heat, turning as needed, until done.  Serve over grilled vegetables or seasoned rice and drizzle with White Jalapeño Cheese Sauce.

White Jalapeño Cheese Sauce

  • 1 tablespoon butter
  • 3 tablespoons minced onion
  • 1 tablespoon minced jalapeño
  • 1⁄2 pound white American cheese, cubed
  • 2 tablespoons milk
  • 1 tablespoon sour cream, optional

For Sauce: Place butter in a saucepan over medium heat. Add onion and jalapeño and sauté until soft (do not brown).  Add cheese, milk and sour cream. Stir until cheese is melted and well mixed. Add additional milk, if needed, to thin.