Holiday Gifts for Grillers - Part 3

With the holidays fast approaching, have you figured out what to ask Santa for? We'll be sharing a few of these with you this month :)


7. Marinade Spray Bottle - Stainless steel - all fancy!
 



8. Grillight - A spatula with LED light on it - what WILL they think of next??
 



9. Pizza Stone for the Grill - Remember that Homewrecker BBQ Chicken Pizza?
 



10. Brush & Bowl - Only difficult thing about BBQ is that it's messy, this apparatus might help.
 

Holiday Gifts for Grillers - Part 2

With the holidays fast approaching, have you figured out what to ask Santa for? We'll be sharing a few of these with you this month :)


4. Wing Rack - where has this been my whole life??
 


5. Magnetic Tank Reader - for folks with Propane Tanks. Great stocking stuffer.
 


6. Meat Claws - for shredding your porks, chickens, steak/beef, etc. Plus they're called 'MEAT CLAWS'...how awesome is that?

Holiday Gifts for Grillers - Part 1

With the holidays fast approaching, have you figured out what to ask Santa for? We'll be sharing a few of these with you this month :)


1. Grillbots.com - that's right, a Roomba for the grill!



2. Jalepeno Popper Grill Rack - We may have to do a series on this next season :)



3. Garlic roaster for the Grill - Oh man, I need to send a letter to Santa!!

Grilled Homewrecker Holiday Ham

Many years ago, I was home with my family for Easter - we were leaving for church and turned on the oven to pre-heat, mom was going to be making ham for the family coming over later.

We got home from church and the oven was cold...broke. Now what do we do?

Thinking quickly, she fired up the grill and we had grilled ham!

So - why not brush the leaves and snow off your grill and use it to make a unique Holiday Ham?








Here is a simple example to get you started:

Grilled Holiday Ham with Homewrecker BBQ Glaze

1 ham, spiral cut or not (any size will do - this example is for about 9 lbs)
1 cup honey
1 Tablespoon A-1 sauce
1 Tablespoon Homewrecker BBQ Sauce 
Cloves (optional)

Pre-heat the grill to 300 degrees, follow the cooking instructions that come with your ham.

Mix together the glaze (honey, a1, and Homewrecker bbq sauce).
If you are using a regular ham score your meat with criss cross cuts.  Not too deep, maybe 1/2-1" (you can add cloves at this time if you're into that kind of thing).  Place ham, large side down, on side the coals or flames aren't.  We want to use the indirect heat method. Brush on  a little bit of the glaze.  Don't get too crazy or it will all slide off into the bottom of the grill.

Every 10-15 minutes turn the ham and glaze some more.
If you have a spiral ham lift your slices a little bit or tip the ham back so it opens a little and apply some more glaze. 

Cook as directed in the instructions that come with the ham from a timing perspective - enjoy with the rest of your holiday meal!

Grilled Apple Pie: Just in time for The Holidays!

Straight from the BBQ Pit Boy Youtube page:

Grilled Apple Pie - just in time for the holidays!



Ingredients:

Baking Apples - 8
Lemon – 2 tsp juice
Premade Pie Dough
Butter – 1 tsp
Sugar – 1 cup.
Butter – 2 tsp.
Cinnamon – ¼ tsp
Nutmeg – 1/8 tsp
Salt – 1/8 tsp
Pyrex oven safe pie pan

1. Set up your grill for indirect grilling. Place hot coals on 1 side of the grill and no coals on the other side of the grill. You are looking for a temperature of 425 degrees Fahrenheit.
2. Core and peel the baking apples
3. Slice the apples into ¼ to 3/8 inch slices
4. Place apples in a bowl and set to the side
5. In a second bowl mix;

1 cup of sugar
1 Tbsp. of Flour
1/8 tsp of Salt

6. Slowly pour the sugar, flour, & salt mixture over the apples mixing to coat all the apples
7. Add to tsp of fresh Lemon Juice to the apples and mix
8. Unroll a pie crust and place into the pie pan
9. Spoon the apple mixture on top of the pie crust in the pan
10. Sprinkle 1/8 tsp of Nutmeg on top of the pie filling
11. Sprinkle 1/8 to ¼ tsp of cinnamon on top of pie filling
12. Place dots of butter on top of the filling, using about 1 tsp of butter
13. Cover the pie with the top pie crust
14. Seal both pie crusts together around the edges (fluting)
15. Score 4 slits in the top pie crust, Do not cut all the way thru the crust
16. Sprinkle light cane sugar on top of the crust
17. Place the Pie on the side of the grill with no coals (indirect grilling)
18. Cover the grill with the lid
19. Cook time will be about 45 minutes depending on the temp of your grill
20. After 20 minutes rotate the pie 180 degrees to promote even cooking
21. After 45 minutes or when done, remove the pie from the grill
22. Let the pie rest and cool down

Video here.

Grilled Brussel Sprouts with Bacon & Balsamic

Grilled Brussel Sprouts with Bacon & Balsamic - from Daring Gourmet on Tablespoon.com:

Ingredients

1 1/2 pounds fresh Brussels sprouts (outer leaves discarded, bottom stems trimmed), cut in half

3 tablespoons extra virgin olive oil

Salt

Freshly ground black pepper

1/3 cup good quality aged balsamic vinegar

4 slices thick-cut bacon, cooked and crumbled 

 

Directions

• Preheat it to medium-high.
• Lay the Brussels sprouts in a single layer on a non-stick or lined baking sheet. Drizzle a couple tablespoons of extra virgin olive oil over the sprouts, sprinkle with some salt and freshly ground black pepper, and toss to evenly coat. Place the Brussels sprouts on a grill rack and grill for 8-10 minutes on each side.
• While the Brussels sprouts are cooking, place the balsamic vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer uncovered for about 15 minutes or until it is thickened and lightly coats a spoon.
• Arrange the Brussels sprouts on a serving platter, drizzle with the balsamic vinegar reduction and sprinkle with the crumbled bacon. Serve immediately.

 

Avoiding dry bird meat - just in time for Thanksgiving!

3 great tips borrowed from The Mamas Girls blog:

3 Steps to Never Grill Dry Bird Again!

1. Use a Jaccard Tool

How many of you even know what a jacaard tool is? I sure didn’t. It is, essentially, a small hand-held kitchen tool that tenderizes meat. Depending on the type, they can have anywhere from 15 to 50 tiny blades that pierce the meat with many holes. This does a few things to help the end result. It forms tiny channels through the meat which heat can pass though. This means more even cooking, less shrinking, and can yield faster cooking times. These channels also allow juices and marinades to flow through. Tenderizing before using a marinade can allow flavors to penetrate deeper into the meat. This means more a flavorful result! 

2. Brine the chicken

Many of you have probably heard of brining a turkey for Thanksgiving. Many of you probably dismissed the idea because you were afraid of messing it up and ruining Thanksgiving dinner, and having to order take-out on the most important meal of the year. Some of you just said, “what ever it is, isn’t worth the extra hassle of an already long day in the kitchen”. NOT TRUE! A brine has an acidic quality which tenderizes the driest of meats. Turkey, like chicken, is high on the dry scale. A brine also infuses flavor into the meat. It is basically just a marinade.  Now are you warming up to the idea? Here is the brine recipe:

8 c. water

1/2 cup light brown sugar, packed

1 T. black peppercorns

1/4 cup kosher salt

2 sprigs fresh thyme

1 T. lemon juice

3 whole bay leaves

4 cloves garlic, sliced

Stir ingredients together in a large pot and bring to a boil. Continue stirring until sugar is dissolved. Allow to cool until room temperature. ( I try to make the night before if I remember) After cooling the marinade, place meat or poultry in a Ziploc bag inside another container for support and leakage. Pour cooled marinade into the bag and squeeze out as much air as possible. Seal. Refrigerate for 3-4 hours

Discard brine before using.   Make sure to pat chicken dry. Grill chicken until inside  temp reaches  165° F.

3. Let the Meat Rest

I know you’re anxious to dive into this delicious piece of meat, and to experience what the meat tenderizer and the brine have done, but leave it alone for 10 minutes after you take it off the heat. Don’t poke it, don’t prod it , don’t cut into it.  If you’re worried about it being cold when you serve it, place it on tin foil, and cover it. This allows the fibers to relax and settle into that mouth watering tenderness.

Bacon Wrapped, Goat Cheese Stuffed, Grilled Mushroom Tops

Bacon Wrapped, Goat Cheese Stuffed, Grilled Mushroom Tops




Ingredients:
12 large baby portobello mushrooms
4 oz. cream cheese, softened
2 oz. goat cheese, crumbled
salt
pepper
1 tsp sriracha
6 slices bacon

Instructions:
1. Preheat oven to medium heat. Grease the grill lightly.
2. Clean tops of mushrooms with a damp cloth and remove stems.
3. In a small bowl, mix cream cheese, goat cheese, salt, pepper and sriracha together.
4. Divide cheese mixture evenly into mushroom cavities.
5. Cut each slice of bacon in half. Wrap around mushroom and place a toothpick into the mushroom where the bacon ends overlap. {Make sure the toothpick is sticking out the side and is not in the top or bottom.}
6. Grill mushrooms 5-7 minutes per side or until bacon has grill marks, is slightly crispy, and the filling has melted.
7. Remove from grill, remove toothpicks and serve hot.

Grilled Rumchata Bread Pudding

Grilled Rumchata Bread Pudding



2 C granulated sugar
5 large beaten eggs
1 C milk
1 C RumChata
2 t pure vanilla extract
3 C cubed Italian bread--allow to stale overnight in a bowl
1/2 C packed light brown sugar
1/2 tsp cinnamon
Optional: peaches or berries

Whisk eggs, milk, Rumchata, sugar and cinnamon in a bowl. Add bread cubes; soak 30 minutes. Butter a sheet of nonstick foil and add the bread mixture; form a packet. Grill over indirect heat, turning a few times, 35 minutes.

Serve warm - great with ice cream too :)

Fireball Whiskey Grilled Pumpkin Pie

Direct quote to BBQ Pit Boys' epic grilled dessert:

Fireball Whiskey Grilled Pumpkin Pie



Ingredients:

Frozen Pie Crusts – 2 (9” each or make your own )

Pie Filling:
Pure Pumpkin – 1 can, 30 oz.
Evaporated Milk – 1 ½ cans, 18 oz.
Eggs – 4
Sugar – 1 ½ cups
Salt – 1 teaspoon
Ground Ginger – 1 teaspoon
Ground Cloves – ½ teaspoon
Cinnamon Whiskey – 6 oz.

Instructions:

1. Bring grill temperature up to 400 degrees Fahrenheit.
2. Follow directions on package of frozen pie crusts.
3. Using a fork, poke small holes all around pie crust.
4. Place pie crusts on grill opposite hot coals for 15-20 minutes. Cover grill.
5. Be sure to follow cooking times on the package of your frozen pie crusts.
6. Remove crusts from grill and reduce heat to 325 degrees Fahrenheit.
7. Crack eggs and put in a mixing bowl.
8. Whisk and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and cinnamon whiskey.
9. Thoroughly mix ingredients.
10. Pour mixture to the top of each pie crust.
11. Grill temperature should be 325 degrees Fahrenheit.
12. Place pies on grill opposite hot coals.
13. Cover grill and cook for 25-30 minutes.
14. After 25-30 minutes, remove cover and rotate pies a half turn for even cooking.
15. Cover grill and cook for another 20-25 minutes.
16. Remove cover and check pies for done-ness. Place a tooth pick into center of each pie and remove. If they come out clean, pies are done. If the pie sticks to toothpick they are not done. Continue cooking until you get a clean toothpick. If you don’t have a toothpick, use your Old Hickory knife to check.
17. Set pies on cooling rack to cool down.

Video here

Grilled Cinnamon & Caramel Stuffed Apples

Grilled Cinnamon & Caramel Stuffed Apples



Ingredients:

4 granny smith (or other tart) apple, cored
1 tsp ground cinnamon
2 tbsp brown sugar
2 tbsp butter (melted but not hot)
4 square caramels, unwrapped

Combine cinnamon, brown sugar, and butter. Place cored apple on aluminum foil (that you'll be wrapping it in before cooking), pack core about 1/3 full with brown sugar mixture, add unwrapped caramel, top off core with mixture and pack tightly in the foil.

Place on BBQ or in bonfire for 5-10 minutes. Remove and let cool for a bit before eating - be aware the sugar is REALLY hot.

Enjoy - great if you unpack the foil into a bowl and serve with vanilla icecream.

Dish to Pass: Spicy Crock Pot Homewrecker BBQ Kielbasa

Inspired by: tammileetips.com

Spicy Crock Pot Homewrecker BBQ Kielbasa



Ingredients:

2 1/2 cups Homewrecker BBQ Sauce
2 tsp horseradish mustard
1 tsp hot suace
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa cut into 1/2 inch rounds

Instructions:

1. Combine all ingredients in the crock pot
2. Cover and cook on low for 4-5 hours, until sausage is hot

The Spicy Barbecue Kielbasa can be served in a bowl with toothpicks on the side or individually on a plate. These kielbasa are a bit sticky and have quite a bit of sauce. I would make sure you have extra napkins available near them.

Homewrecker BBQ Chicken Bacon Wraps - YUM!

This is inspired by 101cookingfortwo

Homewrecker BBQ Chicken Bacon Wraps - great for football parties and tailgating!



Ingredients:

• 1¼ pounds skinless boneless chicken breasts cut into 1 inch cubes
• 1½ pounds bacon
• Toothpicks
• Homewrecker BBQ Rub
• ½ cup brown sugar
• Homewrecker BBQ Sauce (for dipping)
• 
  

Instructions:

1. Preheat oven to 350 convection. In a large mixing bowl, combine brown sugar & Homewrecker BBQ Rub, mix well.
2. Clean and trim about 1¼ pounds of skinless boneless chicken breast. Cut into approx. 1 inch cubes.
3. If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a tooth pick. This is the point to cover and refrigerate for better timing.
4. Prep baking sheet with aluminum foil a rack and spray with PAM.
5. Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
6. Bake until golden brown. About 35 minutes for me. Cover with foil on heavy dish to keep warm until served.
7. Can toss in Homewrecker BBQ sauce, or just have some on the side for dipping.

You could also do these on the grill - just make sure they're done all the way!

Grilled Homewrecker BBQ Chicken Pizza!

Who is excited for Football season? THIS GIRL!!

I've got a bunch of fun and informative things in store for us before we get into the holidays...who's ready for fall grilling?


Let's start with how to grill a pizza...I see some Homewrecker BBQ chicken pizza in your future...




Ingredients:

Pizza Dough (you can use prepared or make your own, my fav recipie is here)
Olive Oil
Homewrecker BBQ Sauce (about 1/2-1 cup, it will be your sauce on the pizza)
2 cups Chicken (grilled & diced or shredded)
Red onion (small, chopped, raw)
1/2 lb bacon cooked & crumbled
2 cups Mozzarella cheese

Instructions:

• Make the pizza dough or use prepared pizza dough.
• Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish.
• Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.
• Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.
• After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.
• Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.
• Paint the grilled surface of the pizza with a little olive oil, then cover with 1/2-1 cup of Homewrecker BBQ sauce – no more, or you could end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.
• Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.
• Slice and serve! (Is good with Ranch dressing as a dipper.)

Chicken Avocado Lime Soup (low carb!)

Chicken Avocado Lime Soup

Ingredients:

1 1/2 lbs boneless skinless chicken breasts*

1 Tbsp olive oil

1 cup chopped green onions (including whites, mince the whites)

2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)

2 cloves garlic, minced

4 (14.5 oz) cans low-sodium chicken broth

2 Roma tomatoes, seeded and diced

1/2 tsp ground cumin

Salt and freshly ground black pepper

1/3 cup chopped cilantro

3 Tbsp fresh lime juice

3 medium avocados, peeled, cored and diced

Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

Directions:

In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

Grilled Soft Shell Crab

Grilled Soft Shell Crab
Source: Monahan's Seafood

Ingredients

• Soft Shell Crabs
• Extra Virgin Olive Oil
• Lemon Juice
• Sale & Pepper to Taste

Instructions

Clean your soft shell crabs or have your fish monger do it for you.

Heat your grill and make sure it is clean and oiled. Brush the crabs with olive oil, season with salt & pepper and place them on the grill at a 45 degree angle so that the claws and legs are not hanging down below the grate. Grill the crabs for about 4 minutes per side. Remove to a platter and serve with lemon wedges and the dipping sauce of your choice: cocktail, tartar, peanut, etc

Grilled Lobster Tail with Herb Butter.

It's my birthday - I feel like celebrating with steak and lobster!

Found a great resource for grilling lobster tails, they have a recipe for herb butter, sounds divine. May have to try it today!

It's from Amazing Food Recipies, check it out!

Handy Guide to Grilling Lobster Tails

Ingredients

• 4 lobster tails, 7 oz each
• 1 minced garlic clove
• 2 tablespoons chopped chives
• 1 stick salted butter, at room temperature
• 1 tablespoon chopped tarragon leaves
• Few drops hot sauce
• Olive oil and salt, as needed
• Black pepper, to taste
• 4 lemon wedges, for garnish

Instructions

Preheat the grill to a direct medium-high heat.

1. Blend the butter with the garlic, herbs, black pepper, and hot sauce, and then cover with plastic wrap.
2. Butterfly the lobster tails down the middle of the shell's softer underside, using kitchen shears.
3. Cut the meat down the middle but do not cut all the way through.
4. Insert a metal skewer down the tail so it stays straight.
5. Brush the tails with olive oil and add a little salt to each.
6. Grill them cut side down for 5 minutes or until the shells are bright in color.
7. Flip them over and spoon some of the herb butter on to the meat.
8. Grill for 4 more minutes, or until the lobster is opaque.
9. Serve with lemon wedges and more herb butter on the side.

Grilled Homewrecker BBQ Rub Spiced Salmon with Pineapple Jalepeno Salsa

Grilled Homewrecker BBQ Rub Spiced Salmon with Pineapple Jalapeno Salsa

Ingredients

Salmon:
1.5 pounds fresh salmon
4 oz Homewrecker BBQ Rub

Salsa:

1 1/2 cups pineapple chunks, cut into tiny cubes
1/2 jalapeño, seeded and chopped
1/4 red onion, finely chopped
3 tablespoons freshly chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
the juice of one lime
Combine all ingredients together and toss. Let sit for 30-60 minutes before serving if possible.

Instructions:

Rub spices over salmon (Just do one side if your salmon has skin on, or feel free to spread it out if your salmon is skinless.) If the fillets still have skin, remove it after grilling.
To grill salmon on a charcoal grill, place the fish on the grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling.


Serve immediately and top with pineapple salsa.

Homewrecker BBQ GRILLED OYSTERS

Homewrecker BBQ Grilled Oysters

Ingredients

48 medium-sized oysters
1/2 cup (4 oz./125 g.) unsalted butter
6 cloves garlic, finely chopped
1/2 cup (4 fl. oz.) Homewrecker BBQ Sauce

Instructions

Scrub the oysters with a stiff brush under cold running water. To shuck each oyster, hold it, flat side up, in your non-dominant hand. (You might want to protect your hand from the sharp shell with a folded kitchen towel or a sturdy glove.) Find the hinge near the pointed end of the oyster, and insert the tip of an oyster knife about 1/2 inch (12 mm.) deep into the hinge. Twist the knife to break the hinge and loosen the top shell. Run the knife along the inside surface of the bottom shell to loosen the oyster, and leave the oyster in the shell. Place the oyster on a rimmed baking sheet or tray and repeat with the remaining oysters. Once all the oysters are shucked, return them to the refrigerator until the grill is ready.

Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.

In a small saucepan over medium heat, melt the butter. Add the garlic and BBQ sauce. Whisk to combine. Simmer for 5 minutes to blend the flavors, then remove from the heat.

Carefully place the oysters on the grill and quickly spoon a little of the sauce into each shell. Cover the grill and cook for about 5 minutes, or until the oysters are to your liking.

Using tongs, transfer the oysters to a platter and serve at once. Serves 4 as a main dish or 8 as an appetizer.

Peach & Homewrecker BBQ Grilled Tilapia

Peach & Homewrecker BBQ Grilled Tilapia

Ingredients

• 1 jar (12 ounces) peach preserves
• 1 jar Homewrecker BBQ sauce
• 4 Tilapia filets (you can do more if you need)
• Homewrecker BBQ Rub (Mild, Original or Hot depending on your taste)

Instructions

1. Combine the peach preserves and barbecue sauce in a saucepan over medium heat. Whisk together until boiling and then reduce heat and simmer for 5 minutes. 
2. Season the tilapia on both sides. Set some barbecue sauce aside to reserve for dipping and then brush the fish on both sides with the barbecue sauce. Grill the fish on medium heat for about 3-4 minutes on each side, basting the fish with the barbecue sauce as it cooks.

Gin Buck Cocktail

Gin Buck Cocktail


Ingredients

1.5 oz Gin

Juice of half a lemon or lime

Ginger ale

Instructions

Fill a Collins glass with ice and add the gin and lemon or lime juice
Fill with ginger ale and stir briefly
Garnish with a lemon or lime wedge

Next Month: FISH ON THE GRILL!

Let's talk fish on the grill...the whole month of August! Get ready!

Bangin' Shrimp Skewers

Bangin' Shrimp Skewers
Source: SkinnyTaste

Ingredients

• 2 1/2 tbsp light mayonnaise
• 2 tbsp scallions, chopped fine
• 1 1/2 tbsp Thai Sweet Chili Sauce
• 1/2 tsp Sriracha (or to taste)

For the Shrimp:

• 40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
• fresh cracked pepper
• oil spray

Instructions

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.

Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers.

Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through..

Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.

Moscow Mule Cocktail

Moscow Mule Cocktail

Ingredients

2 oz Vodka

3 oz Ginger beer

Juice of half a lime

Instructions

Add all the ingredients to a Moscow Mule mug or highball glass filled with ice and garnish with a lime wheel.

Grilled Onion Bomb

Grilled Onion Bomb
Source: Sweet Pennies from Heaven

Ingredients

• 1 large onion
• 1/2 clove of garlic finely chopped (or use minced garlic, about a teaspoon)
• 3/4 cup of Ketchup
• 1/2 cup of crushed saltine crackers
• 1 slice of bread torn into small pieces
• Salt and pepper to taste
• 3/4 cup of shredded cheese (any kind of cheese you like)
• 1/3 cup of parmesan cheese
• optional – Homewrecker BBQ Rub (YUM!)

Instructions

Cut a fairly decent sized onion in half. You want to cut from top to bottom right down the middle, not sideways. Then take each layer from each one and pair them together making sure to match each side with it’s mate. Be careful when pulling the layers apart because they can tear easily.

Mix all of this up with your hands as you would with meatloaf. You want about the same texture as you would with meatloaf as well. If it seems too dry, add a bit more ketchup or a splash of milk. If it feels too wet, add a little more crushed crackers.

Now it’s time to assemble your onion bombs. Start with the largest pair of onion halves. Make a large meatball and place it in one side of the onion half and place the other onion half over the top. Basically squishing the meatball between the 2 onion halves. Continue to fill the rest of the onion halves up with the meat mixture.

Wrap each onion bomb in aluminum foil. You want to have enough room so that you can leave a little twist at the top so you can easily pick them up off the grill because they’re hot! Now it’s time to grill them. Slap these babies on the grill and cook for about 8-10 minutes. Flip them over on their opposite side and cook an additional 8-10 minutes. NOTE: Grilling times will vary based on how high you have your grill set. You could bake them in the oven if you don’t have a grill…that’s just an idea.

Adult Arnold Palmers

Adult Arnold Palmers
Source: Evil Chef Mom


Ingredients

1 1/2 cups lemonade
1 cup black iced tea, not sweetened, unless you like it super super sweet
2 shots of Jack Daniel's Honey Whiskey (chilled in freezer) or Maker's Mark, that's 2 ounces
lemon slices
fresh mint sprigs


Instructions

Combine lemonade, iced tea, and whiskey in to a some sort of mixing vessel. Stir.

In a jelly jar, layer lemon slices and ice and fill with the lemonade iced tea mixture. Top with mint. Enjoy

Grilled Avocadoes (low carb!)

Grilled Avocadoes
Source: Morsels and Musings

Ingredients

1 avocado
1 tablespoon chipotle sauce (Tabasco or Louisiana)...or Sriracha!
1 tablespoon lime juice
¼ cup Parmesan cheese
Salt and pepper

Instructions

1. Slice the avocado in half and remove the stone. Prick all over with a fork, or cut criss-cross patterns with a knife. This allows the sauce to penetrate the flesh.

2. Pour the sauce over each half, then top with lime juice and salt and pepper.

3. In the cavity where the stone has been, put a fourth of the cheese on each avocado half. Place under the hot grill for 2 minutes.

4. Top with remaining cheese and grill (broil for Americans!) for another 2 minutes until completely melted and avocado warmed through.

Eat hot with a wedge of lime and chipotle sauce on the side!

The Porchcrawler (for a crowd)

The Porchcrawler - for a crowd!
Source: The Bitten Word

Ingredients

• 1 handle of very cold Skyy Vodka
• 18-pack of light beer
• 4 to 8 cans of lemonade concentrate

Instructions

Into a large cooler, pour the vodka and beer. Add 4 cans of lemonade concentrate. Stir and taste. Continue adding lemonade concentrate until you're pleased with the taste. Serve over ice.
If you'd rather serve the drink straight, you can also pre-freeze water in freezer bags, and then drop those bags into the cooler to keep the drink cold.

4th of July Bacon Corn

What's more patriotic than corn wrapped in bacon??

4th of July Bacon Corn
Source: Hugs and Cookies XOXO

Ingredients

5 ears of corn on the cob
2 Tablespoons butter, melted in microwave
salt/pepper
more butter for serving
10 slices bacon

Instructions

1. Preheat oven to 425 degrees.
2.  Line a rimmed cookie sheet with nonstick foil and lay the corn on it.
3. Drizzle on the melted butter, rolling to coat.  Add a generous amount of salt and pepper.
4. Roast 25-30 minutes or until golden, turning occasionally.
5. Wrap 2 slices of bacon around each cob.
6. Return to the oven for 20 more minutes or until the bacon is crisp.
7. Serve with a pat of butter, salt and pepper.

Red, White & Blue Cocktail

Celebrate your 4th of July with this tasty beverage!

Red, White & Blue Cocktail
Source: The Twistband

Ingredients

silver tequila
1 small watermelon
juice of 2 limes
1 cup blueberries
1/2 liter club soda
raw cane sugar to taste


Instructions

1. Cut the watermelon off the rind and into little sections.
2. Juice the melon. I used an actual juicer, but mashing up the watermelon in a large bowl and pouring the mush through a strainer works just as well.
3. Pour watermelon juice into a pitcher half filled with ice.
4. Squeeze in the juice of two limes (or about 3 Tbsp. of lime juice from concentrate).
5. Add fresh blueberries.
Note: They won’t give the cocktail too much flavor, but they definitely add the patriotic flair you’ll need if serving this on the 4th! Plus, a little antioxidant kick if you eat them out of the bottom of your glass.
6. Pour in 5 oz. of tequila and 8 oz. of club soda. Stir well. This is also where you can add your raw cane sugar to taste. I prefer my cocktails tart, so I left it out. You can also use the sugar to rim your glasses for a little added sweetness.

A month of summer cocktails!!

Keep an eye out - we'll be posting summer cocktails each week for the month of July to keep you cool while you're grilling!

Grilled Banana Dessert Bar

Grilled Banana Dessert Bar
Source: Home Cooking Memories

  Ingredients

• Bananas (1 per person)
• Foil
• Assorted Toppings: chocolate chips, peanut butter chips, granola, coconut, marshmallows, chopped pecans, peanut butter chips, graham cracker pieces, strawberries, crushed pineapple

Instructions

1. Heat grill to medium heat.
2. Hold a banana with the curve upwards. With a knife, carefully cut a slit in one side peel, from the stem to the opposite end, similar to how you cut up a baked potato. Take care to make sure you don't cut through to the other side of the peel. With fingers, gently open up the banana a bit. Add toppings as desired inside of the banana. Wrap banana up in foil (either heavy duty foil or a double layer of thinner foil).
3. Place on grill for about 8-10 minutes, or until toppings are melted as desired and banana has softened. Remove from grill, open up foil and serve.

Artichokes on the Grill!

Artichokes on the Grill!
Source: FoodnessGracious

Ingredients

• 4 small artichokes
• ½ (4oz) stick unsalted butter
• 1 large garlic clove minced
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon chopped rosemary
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

1. Trim the tops of the artichoke by slicing about an inch from the top. Cut the stems from the bottom.
2. If your artichokes still have the little thorns on the petals you can trim the tips with scissors.
3. In a steamer pot, steam the artichokes stem side down for about 20 minutes or until you can easily stick a knife into where the stem used to be. It should feel soft like a boiled potato.
4. Set aside and fire up your grill to high heat.
5. Melt the butter in a small pan and add the cheese, garlic, rosemary, salt and pepper.
6. Half each artichoke lengthwise and drizzle the olive oil over them. Place on the grill with the inside of the artichoke on the grates.
7. Grill for about 2-3 minutes or until the inside starts to get charred. Watch them as they burn fast.
8. Once the artichokes are ready, place them on your serving dish and spoon the melted butter mixture over each artichoke.
9. Serve at once.

Greek Potatoes

Greek Potatoes
Source: South Your Mouth



Ingredients

4-5 lbs Russet Potatoes
1 lemon
1/4 cup olive oil
1/4 cup butter, melted
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika, and a little more for sprinkling
1.5 cups chicken broth
1/4 cup chopped parsley


Wash and peel (unless you want to keep the skins on) the potatoes and place in a single layer in a 9x13 or 10x15 baking pan. Use as many potatoes as it takes to fill your pan.

Cut potatoes in half lengthwise and place in a large bowl; set aside.

Zest the lemon and place the zest in the refrigerator to use later. Juice the lemon, then pour the juice over potatoes. Add olive oil, butter, salt, oregano, garlic, pepper and paprika to potatoes and mix well.

Add potato mixture to your baking pan (including liquids). Slowly pour the chicken broth into pan taking care not to pour the broth over the potatoes (don't want to wash off the seasonings and fat). Dust potatoes with a little paprika.

Cover pan tightly with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking potatoes for 30-40 mins or until potatoes are just tender. Remove potatoes from oven, cover again with foil and allow to rest for 15 mins before serving.

To serve - remove foil and sprinkle with lemon zest and parsley.

Tips:

Potatoes vary in size so cut them however you need to so that no piece is thicker than an inch.

One lemon usually yeilds about 1/4 cup of lemon juice.

The parsley is optional, but pairs well with lemon.

Don't skip the resting part - the longer they rest, the more they soak up the juices from the pan.

Bacon & Cheese Meatballs

Nothing to say about this but WOW!

https://www.youtube.com/watch?v=las_Q4jL6PU

Grilled Zucchini

Grilled Zucchini
Source: ThePioneerWoman

Ingredients

• 6 whole Zucchini (medium Sized)
• 1/4 cup Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 3 whole Lemons, Zested
• 1 teaspoon Kosher Salt (additional)
• Extra Olive Oil If Needed For Brushing

Instructions

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

Grilled Sweet Potatoes in Foil

Grilled Sweet Potatoes in Foil

Source: FiveLittleChefs


Ingredients

• 3 sweet potatoes
• 2-3 Tablespoons olive oil
• 2 Tablespoons brown sugar
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne (optional)
• 3 Tablespoons butter

 

Instructions

1. Dice sweet potatoes into 1" pieces.
2. Transfer sweet potato pieces into a microwave safe bowl and microwave for 2 minutes.
3. Add olive oil to the bowl and use a spoon to coat the sweet potatoes.
4. Add brown sugar, cumin, salt, pepper, cinnamon, and cayenne (if using). Combine well.
5. Spray a piece of foil with nonstick spray.
6. Pour seasoned sweet potatoes onto the foil.
7. Cut butter into squares and place on top of sweet potatoes.
8. Close foil packets completely. Double wrap is recommended.
9. Grill for 20 minutes, turning after 10 minutes.
10. Serve warm.

"Doctors Issue Warning About Cleaning Grills with Wire Brushes"

YIKES!!!

Please be careful out there grillers!!!

Yahoo Article: Doctors Issue Warning About Cleaning Grills with Wire Brushes

Bacon & Brussel Sprout Skewers

Bacon & Brussel Sprout Skewers

Source: Popsugar Fitness

Ingredients

1pound bacon
2 pounds brussels sprouts
1 teaspoon ghee
1 teaspoon garlic powder
1/4 teaspoon sea salt
Small wooden skewers

 

 

 

Instructions

1. Cut each strip of bacon in half lengthwise. In a frying pan on medium heat, cook the bacon until it's partially cooked but still soft and pliable. (If you overcook the bacon, it will be difficult to weave it onto the skewer.) Remove the bacon from the pan, and set it aside. Remove most of the bacon grease from the pan, leaving just enough to coat it.
2. Cut the brussels sprouts in half lengthwise. Add the sprouts, ghee, garlic powder, and sea salt to the frying pan. Sauté on medium heat until the sprouts are tender and browned.
3. Preheat the oven to 375ºF.
4. Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a brussels sprout slice, and weave the bacon around the sprout and back through the skewer, creating a wave pattern between the sprouts. Move the bacon and the sprout down the skewer, and repeat this process 2-3 more times for each skewer.
5. Bake the skewers in a baking pan for 5-10 minutes, or until the bacon is fully cooked.

 

Grilled Blooming Onion

Grilled Blooming Onion

Ingredients

• 1 large white onion
• ½ tablespoon olive oil
• salt and fresh ground pepper, to taste
• 2 tablespoons shredded part skim mozzarella cheese
• 2 tablespoons shredded mild cheddar cheese
• 2 tablespoons your choice of steak sauce, hot sauce, soy sauce, etc...

 

Instructions

1. Heat the grill.
2. Cut onion into 6 to 8 wedges, stopping ½-inch short of the bottom. Do not cut through to the bottom - leave bottom intact.
3. Cut out a piece of aluminum foil.
4. Place onion on foil and slowly open up the onion a bit, pulling the wedges apart.
5. Drizzle onion with olive oil.
6. Season with salt and pepper.
7. Add cheeses in the open center of the onion.
8. Drizzle the entire onion with sauce.
9. Wrap it up tightly and grill for 30 to 35 minutes, or until onion is tender.
10. Remove from grill and slowly open up the foil.
11. Serve immediately.

Bacon Cheeseburger Dip

Bacon Cheeseburger Dip
Source: WonkyWonderful

Ingredients:

3 strips cooked bacon - crumbled
1/2 lb ground beef (80/20)
1 cup sweet onion - chopped (about 1/2 an onion)
4 oz cream cheese
1/2 cup plain Greek yogurt
1/3 cup mayo
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp ground black pepper
1 tsp A1 Steak Sauce
2 cups finely shredded Colby & Monterrey jack cheeses (reserve 1/2 cup for topping)

Instructions:

Cook ground beef and chopped onion in a large fry pan over medium heat. Cook until beef is browned (about 5 mins). Drain fat and set aside.

Combine cream cheese, greek yogurt, mayo, seasonings & steak sauce.

Stir in ground beef mixture and 1.5 cups cheese.

Transfer mixture to medium sized ceramic or glass baking dish.

Top with bacon pieces and 1/2 cup shredded cheese.

Bake for 18 minutes, then broil for 2 minutes until the cheesy top is bubbling.

Serve with bread, chips, or crackers.

Cheesey Grill Fries!

Cheesey Grill Fries!

Borrowed from http://www.tablespoon.com/

Ingredients:

1 bag (14 oz) frozen fries
1 tbsp butter, melted
4 slices cheese (American or Cheddar - or another favorite)
2 tbsp sliced green onions
Crumbled Bacon (to suit your taste)



Instructions:

1. Heat Charcoal or Gas Grill to medium-high heat. Toss frozen french fries with butter.

2. Create two boats out of two 12" sheets of aluminum foil by placing the buttered fries in the middle and folding the foil up around them. Be sure to leave a large hole at the top for steam to escape during cooking.

3. Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

Celebrate Cinico De Mayo with Alton Brown's famous Guac!!

I love Alton Brown...so SO much. You should make his guac to celebrate Cinco De Mayo.

Here you go, you're welcome:

Alton Brown's Homemade Guac
Source: Alton Brown

Ingredients

1. 3 medium ripe Hass avocados, halved and pitted (peel removed)
2. 1 medium lime
3. 1/2 teaspoon kosher salt
4. 1/2 teaspoon ground cumin
5. 1/4 teaspoon ground cayenne pepper
6. 1/2 medium onion, diced
7. 2 small Roma tomatoes, seeded and diced
8. 1 large clove garlic, minced
9. 1 tablespoon fresh cilantro, chopped
10. 1 tablespoon jalapeno, minced

Instructions

1. Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.

Quick & Easy HOMEWRECKER Baked Beans

Ingredients

• 3 cans of pork and beans
• ¾ cup of Homewrecker BBQ sauce
• ¼ cup of brown sugar
• 2 Tablespoons of jalapeno juice (from a jar) or ¼ of fresh jalapenos chopped
• ¼ onion diced (use a chopper)
• 8 slices of Bacon (chopped)

 

 

Instructions

1. Preheat oven to 350 degrees.
2. In a bowl mix the the bacon, bbq sauce, diced onions, brown sugar, and jalapeno juice.
3. One mixed add 3 cans of pork and beans
4. One combined pour into a 9x13 baking dish.
5. Bake for 1 hour until it starts to bubble.
6. Let set for about 10 minutes and then serve.

How to make your grill non-stick!

How to make your grill non-stick!

I know I post on Saturdays...but I couldn't WAIT to share this with you!



Check out this great idea from skiptomylou.org!

Rub a halved onion on your grill to naturally make your grill non-stick!

Amazing!

The Magic Corn Trick

The Magic Corn Trick

 

How many of you guys have heard about this "Magic Corn Trick" of cooking corn with the husk on - and making it 1000x easier to "clean" and eat?

I learned about it from Bakerette.com.

I hope it makes your summer corn-cooking adventures easier!