> Bless Their Hearts Mom: Recipe Weekend / Cookbook Review: America's Most Wanted Recipes At the Grill by Ron Douglas
Saturday, February 15, 2014

Recipe Weekend / Cookbook Review: America's Most Wanted Recipes At the Grill by Ron Douglas

edelweiss disclosure

I know you're snowed in, but I've got a great cookbook for you today,
to give you happy thoughts of Spring and Summer!

America's Most Wanted Recipes At the Grill cover


Ron Douglas fires up his outrageously successful America’s Most Wanted Recipes series in this essential guide to recreating the most popular grilled dishes from the country’s most famous restaurants. When it’s grilling season, Ron Douglas, the New York Times bestselling author of America’s Most Wanted Recipes, likes to do it up big. Not just a few burgers on the grill, but steaks, seafood, corn on the cob, and of course his favorite restaurant remakes. So if you’ve ever wanted to make the savory grilled dishes from your favorite restaurants in the comfort of your own backyard—and save money in the process—then you’re in for a treat!

Inside America’s Most Wanted Recipes At the Grill, you’ll find more than 150 copycat recipes from the most popular restaurants in the US, including Applebee’s Riblets with Honey Barbecue Sauce, California Pizza Kitchen’s Jamaican Jerk Chicken Pizza, the Cheesecake Factory’s SkinnyLicious Grilled Chicken, Famous Dave’s Pit Barbeque Ribs, KFC’s Honey BBQ Sauce, TGI Friday’s Jack Daniels Grill Glaze, and much, much more. Every dish has been tested and tweaked to taste just like the original. You’ll impress your friends and family with these copycat versions—or by putting a healthy twist on them and preparing the dishes exactly to your liking.

Also included in the book is a special grilling guide to help home chefs become the grill master their guests will be raving about all year long. So fire up the grill and get ready to taste your favorite restaurant dishes at home!


If you are looking for the best of your grilled favorites and restaurants from across the country, this book can start you on your way, in making the entrees at home. In these budget conscious times, being able to make a meal for 4, for the price of 1 person eating out at the restaurant in question, is a really great thing! I have Ron's previous dessert book, and like it, this book has something for everyone's tastes!

I was thrilled to find 2 of my favorite entrees in this book- Chick-Fil-A Honey Roasted BBQ Sauce, which is super duper on grilled shrimp, grilled pork chops and pork loins, and TGI Friday's  Jack Daniel's Grill Glaze, which is really great on chicken, pork, shrimp and even salmon! Once you look at the recipes, you realize how easy it would be to apply them to other meats as well! I know it isn't BBQ season, yet, but many of us have inside grills that can come close, to allow us to experiment now, and perfect these recipes before it is BBQ season!

If you like to BBQ, and/or love meat entrees, you'll LOVE this book!

How about those 2 recipes?

Chick-Fil-A Honey Roasted BBQ Sauce


1/4 cp french mustard, such as Grey Poupon Dijon 
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon granulated garlic (powder)
1/4 teaspoon granulated onion (powder)
1/4 cp honey
1/2 cp olive oil
1 teaspoon chili sauce or ketchup 
1 teaspoon brown sugar

lemon juice
2 tbsp water
1 tbsp cornstarch

1 egg yolk, optional


1. Whisk together the mustard and the dry ingredients. Stir in oil, sugar, honey and ketchup.Heat in small saucepan, over medium heat, until boiling.

2. Remove van from heat and stir in lemon juice and vinegar.

3. In separate cup, make a paste of the water and cornstarch, and whisk into, if not using right away.
Refrigerate until ready t use.

4. .If you will be using the sauce right away, then in separate bowl, whisk the egg yolks and water, until frothy, about 2 minutes, then slowly whisk the eggs into saucepan mix, stirring constantly, until completely incorporated and creamy.

Makes about 1 cup, so if you need more, double up the recipe!


TGI Friday's Jack Daniel's Grill Glaze


1 whole head garlic
1 tbsp olive oil
1/2 cp water
1 cp pineapple juice concentrate
1 1/3 cps  dark brown sugar
1/4 cup teriyaki sauce
1 tbsp soy sauce
3 tbsp fresh lemon juice
3 green onions, white part only, minced
1 tbsp Jack Daniels Whiskey
1/8 tsp cayenne pepper
1 tbsp crushed pineapple, optional


1. Preheat oven to 325 degrees

2. Cut about 1/2-inch from the stem of the garlic, and trim the root end, so it stands up. 

3. Put the garlic on a sheet of aluminum foil large enough to tightly cover it and drizzle with the olive oil.

4. Tightly seal the foil and put it in a small ovenproof dish. Bake in the hot oven for 1 hour, or until the individual cloves are softened, and easily pop out of their skins. Set aside to cool.

5. . Whisk together the water, pineapple concentrate, and brown sugar, in a small saucepan over medium-high heat. Stir until the sugar dissolves.

6. Stir in the remaining ingredients and bring to a boil, then turn down the heat until the sauce is just simmering.

7. Mash the roasted garlic with a fork or the side of a knife. Whisk the paste into the sauce and stir, until it is well incorporated.

8. Continue to simmer the sauce over low heat until it is reduced by half, about 45 minutes. The sauce should be the consistency of syrup.

makes about 1 cup.

Note-the alcohol in the sauce is eliminated as the sauce cooks, leaving only the flavor.

vigorously until sugar is dissolved. 

Makes about 1 1/4 cups.

Note- you can make this marinade up to 4 days beforehand, as long as you store in fridge in tightly sealed container.

About the Author
Ron Douglas is the New York Times bestselling author of the America’s Most Wanted Recipes series, which includes, most recently, America’s Most Wanted Recipes Just Desserts. He is a former finance director at JP Morgan and founder of the #1 copycat recipe website, RecipeSecrets.net. He lives in New York with his wife and two children.

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