3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 Tsp butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish
Preheat oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish

Serves 4-6
2 pounds baby red skinned potatoes
Vegetable oil, for coating
Salt and pepper, for sprinkling
1 red onion, sliced into ½ inch slices
½ cup olive oil
2 tbsp. whole grain mustard
3 tbsp. apple cider vinegar
2 tbsp. honey
1 ½ tsp. salt
½ tsp. pepper
2 tbsp. parsley, chopped
½ cup dill, chopped
3 green onions, chopped
2 tbsp. chives, minced
In a large pot place potatoes and cover with cold water anda large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough to handle cut in half and drizzlewith vegetable oil and a sprinkling of salt and pepper. Preheat your grill to medium high heat (400°-425°). Clean and oilthe grates. While grill is preheating make your dressing. In a bowlcombine the oil, mustard, vinegar, honey, salt and pepper. Whisk and set aside. In a separate bowl combine all of the herbs. Set aside. Grill the onion slices about 5 minutes per side untilcharred and slightly softened. While the onions are grilling, grill the potatoes cut sidedown for 4-5 minutes. Flip and cook another 3 minutes. Transfer to a large bowland add the herbs. Stir to combine. Remove the grilled onions and roughly chop. Add to thegrilled potatoes and herbs. Add half of the dressing, mix well without breakingup the potatoes too much. Taste for flavor adding more dressing if needed bythe tablespoon.
Serve warm or room temperature..

Special Equipment: Blender, fine mesh strainer
1 poblano pepper
2 pounds (7-8) tomatoes on the vine, cut in half
1 small red onion, cut in fourths leaving the root intact
1 jalapeno, left whole
1 lime, halved
3 lemons, halved
Vegetable oil, for oiling grill
1 ½ tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1 tsp. celery salt
2 tbsp. salt
1 tsp. pepper
Grilled lemon, wedges
Pickled Green Beans
4 celery stalks, inner stalks with tops
Hot sauce, such as Cholula or Tapatio
Preheat grill to medium high heat. Clean and oil the grates. Begin by grilling the poblano. Grill for about 10 minutes until charred and soft. Remove from grill and place in a bowl, cover with plastic wrap and let it steam while you grill the other vegetables. Place the tomatoes and onions cut side down on the grill. Grill for 12-15 minutes until charred and softened.  Flip and grill 5 more minutes. Add the jalapeno, lime and lemons at this point and grill for 5 minutes. Remove the vegetables and let cool slightly. Remove the skin and seeds from the poblano and remove the stem from the jalapeno. Cut the root end off the onion and place the vegetables in a blender along with the tomatoes and juice from 1 lime and 2 of the lemons (hold on to 1 for garnish). Blend the vegetables until almost smooth. Add Worcestershire sauce, horseradish, celery salt, salt and pepper. Blend until smooth. Taste and adjust seasoning. Depending on your blender you may have to blend the mixture a couple of times or in batches. Pour through a fine mesh strainer into a large pitcher or bowl making sure to push the liquid through the pulp. Refrigerate for at least 1 hour preferably 3, to let it fully cool and the flavors meld. In a tall glass pour 3 ounces of vodka and top with ice. Pour Bloody Mary Mixture over the ice and stir. Serve with a celery stalk, pickled green bean, a wedge of grilled lemon and hot sauce if using.

1/2 stick softened butter
1 cup chopped parsley
2 chopped garlic cloves
Salt and pepper
Juice of 1 lemon
1 lb unpeeled large shrimp
Pinch of red pepper flakes
Place all ingredients into 2 foil packets, fold up and seal. Grill 8-10 minutes or until shrimp are fully cooked

Serves: 5
3 pounds beef brisket
2 tablespoons corned beef spice rub
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Prep: 10 mins | Cook: 2 hours 25 mins
Preheat grill to Medium-Low, or about 300 degrees F.
Rub brisket with spices. Place in Dutch oven and pour enough water into the Dutch oven to come up about 1/2 an inch from the bottom around the roast. Cover, place on grill, close lid, and grill for 90 minutes. Add potatoes and carrots to the Dutch oven and cook again in the closed grill for 45 minutes. Then add cabbage, close lid, and grill for 15 minutes. Let meat rest for 15 minutes, then serve with vegetables and pan juices. Tip You can also skip the spice rub and use an already-cured corned beef brisket

2 to 3 pound tri-tip roast
1/2 cup hearty red wine, such as Cabernet or Sangiovese
4 cloves garlic, finely minced
1/4 cup olive oil
Put the roast in a food storage bag with wine, garlic, and olive oil. Seal and refrigerate for 4 to 6 hours, turning frequently. Grill over hot coals for about 10 to 12 minutes on each side for medium-rare. If desired, brush lightly with your favorite barbecue sauce before and after turning. Let the steak rest for a few minutes then slice into thin slices at an angle across the grain.

1 5-pound brisket
1 large onion chopped
1 cup water
7 ounce of beer
1 stick of butter
1/3 cup cider vinegar
6 cloves garlic minced
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons cayenne
2 tablespoons paprika
2 tablespoons brown sugar
1/2 tablespoon Worcestershire sauce
1 teaspoon chili powder
salt and pepper
Trim excess fat from Brisket and season with garlic powder, onion powder, black pepper, cayenne and paprika. Place on rotisserie and put on preheated grill. Prop the lid a little and let cook. Meanwhile prepare sauce. Melt butter in a sauce pan and sauté onion and garlic for about 5 minutes. Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder and a little salt and pepper to taste. Let simmer for 10-15 minutes. Add beer. Baste over brisket about every 30 minutes. Cook brisket on low for about 4-5 hours. Remove brisket from grill and slice thinly.

4 boneless, skinless chicken breasts, rinsed
2 cloves fresh garlic, minced
2 sprigs fresh rosemary
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 tablespoons olive oil
4 Portuguese/hard rolls, cut in half
mayonnaise, as desired
lettuce, as desired
1 small tomato, sliced
Preheat grill to Medium/High and lightly oil grate. Place chicken breasts between two pieces of plastic wrap and pound them flat with a rolling pin, no thinner than 1/4-inch. Remove top piece of plastic wrap and sprinkle all herbs on, saving enough for the other side of the chicken. After all of the herbs are used, cover chicken again with plastic wrap and place in air-tight bag in the fridge for 10 minutes. Remove chicken from fridge. Right before putting on grill smear a small amount of olive oil on each side of the chicken. Grill each side about 4 minutes or until it is slightly browned and no longer pink in the middle, with an internal temperature of 165 degrees F. Remove from grill and place each breast on a roll with some mayo, lettuce, and tomato, if desired.

1 cup red wine vinegar and oil
1 teaspoon Italian seasoning
2 teaspoons chives
1 teaspoon parsley
1/2 teaspoon lemon pepper
Boneless, skinless chicken breasts (6-8)
Combine the red wine vinegar and oil, Italian seasoning, chives, parsley, and lemon pepper in a bowl. Add the chicken to the marinade. Refrigerate four hours or overnight. Grill the chicken breasts over medium heat, basting with leftover marinade.

4 chicken legs-thighs marinade
1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil
Mix all marinade ingredients in a zip lock bag add chicken. Chill and marinade for 4 hours. Grill chicken on a well oiled grill until well browned on all sides, turning once, 30 to 40 minutes

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