Asian Grilled Vegetables

I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.I used bell pepper, onion and zucchini but really you can use any vegetables you can find as long as they all have the about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients.

Asian Grilled Vegetables
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 4-6 servings
 
Ingredients
  • 1 red bell pepper, cut into squares
  • 1 onion, quartered and separated
  • 3 zucchini, cut into 1/2" slices
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flake
Instructions
  1. Fire up your grill for indirect cooking.
  2. Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often,
  3. Transfer ingredients to a grill basket. If you don't have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
  4. Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.

Copycat Hooters Asian Wings

This copycat of the Asian wings from Hooters is beyond incredible. These are easily my favorite Asian-flavored wings. I could not possibly eat too many of them. I quickly regretted not making a bigger batch as they disappeared in minutes. The sauce is the boss here. It’s a bit sweet with a bit of soy flavor. Reduced to a thick glaze, the sauce is almost candy-like in texture. And like candy, it’s impossible to resist.
These copycat Hooters Asian wings are not spicy in any way, shape, or form. I’m usually a ‘hot’ hot wings guy, but these opened my eyes to wings with a sweeter inspiration. If you want your wings to have some kick, add dried red pepper flake or cayenne to the sauce as you reduce it down. I would not add hot sauce as it would change the color of the sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Copycat Hooters Asian Wings
Author: 
Recipe type: Appetizer
Cuisine: American
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Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste (don't be shy with the pepper)
For the Asian sauce
  • 2/3 cup water
  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons seasoned rice wine vinegar
  • 2 teaspoons finely minced fresh ginger (or use 1 teaspoon dried ginger)
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 1 hour.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Toss wings with sauce before serving.
For the sauce (start cooking when you start the wings)
  1. Combine ingredients in a sauce pan.
  2. Bring to a boil then reduce heat to a simmer and continue simmering, stirring often, until the sauce forms a thick glaze, about 30 minutes.

Asian Pork Burgers

I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables and you have what might just be the perfect pork burger.
Asian Pork BurgersI substituted a hot pepper instead of adding bell pepper. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs.

Asian Pork Burgers
Recipe type: Main
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Serves: 8 servings
 
These burgers are so packed with flavor that they really don't require any toppings.
Ingredients
  • 2 pounds ground pork
  • 1 small apple, peeled, cored, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 green or red bell pepper, finely chopped (I substituted a small chili pepper)
  • 1/4 cup teriyaki sauce
  • 1/4 cup apple cider
  • 1 teaspoon ground ginger
  • 1/2 cup bread crumbs
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 8 hamburger buns
Instructions
  1. Place the pork in a large bowl.
  2. Add the remaining ingredients except for the buns.
  3. Divide into 8 equally-sized portions and form into patties.
  4. Wrap in wax paper and refrigerate for 30 minutes.
  5. Fire up your grill.
  6. Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
  7. Toast the buns, if desired.
  8. Serve.

Asian Steak Marinade

Our local grocery store had cheap steak on sale even cheaper, so I picked up one for lunch. Working from home has its advantages, and one is being able to toss a steak onto the charcoal grill during the day. As much as I love just salt and pepper on a steak, sometimes I want something a little different. I had Asian flavors on the brain, so well, you can guess what happened next. An Asian steak marinade combining salty soy with a little sweetness and a little heat.
Asian Steak MarinadeI loved the combination of heat and sweet in the Asian steak marinade. I would not be afraid to add more chili paste, though. That’s just me. I like a bit of spicy in all of my dishes.

You do want to be careful cooking the steaks over high heat. Too long and they’ll char. Sear them quickly and then move them to indirect heat to let them finish cooking.

Asian Steak Marinade
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Serves: 2 servings
 
Ingredients
  • 1 1/2 - 2 pound steak
  • 1/4 cup low salt soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chili paste
Instructions
  1. Place the steak into a resealable bag or container.
  2. In a small bowl whisk together the remaining ingredients.
  3. Pour over the steak and flip to coat both sides.
  4. Cover and refrigerate for 30 minutes.
  5. Fire up your grill for direct and indirect cooking.
  6. Discard marinade.
  7. Sear the steak on both sides, quickly. The honey in the marinade can tend to caramelize over high heat, so you don't want to leave it there for long.
  8. Transfer to indirect heat and continue cooking until done.

Smoked (Or Grilled) Asian Ribs

The BBQ Pit Boys make some amazing food. They’ll grill anything, and no matter what it is, it’ll look great and taste great. Go spend a few hours at their site and watch all of their videos. You’ll see what I mean.

Smoked (Or Grilled) Asian RibsI picked up a few racks of ribs the other day. I had been jonesin’ for Asian chicken wings, but since I had ribs, I had to take a slightly different route… And luckily for me, the BBQ Pit Boys already had a technique for grilled Asian ribs.

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.

Smoked (Or Grilled) Asian Ribs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Serves: 4-6
 
Ingredients
  • 2 racks St. Louis-style ribs, trimmed, membrane removed
For the marinade/basting sauce
  • 1 cup hoisin sauce
  • 1 cup oyster sauce
  • 1 cup soy sauce
  • 1/2 cup minced garlic
  • 1 teaspoon cayenne pepper
Instructions
  1. Place the ribs in a large resealable baggie or container.
  2. Combine all of the marinade ingredients.
  3. Add all but 1 cup of the marinade.
  4. Seal and toss to coat.
  5. Marinade for 2 hours.
  6. Set up your smoker for cooking at 225 F.
  7. Smoke the ribs for about 6 hours, basting with the reserved marinade every 15 minutes during the last hour.
  8. Let rest before slicing.