Summer Grilling Contest

Congratulations to our winner #8 Bryan Hough!

Ingredient List
MARGARITA CHICKEN

4 Boneless / Skinless Chicken breasts
2 Cups Margarita mix
1 Can Mild Rotel tomato/pepper mix
2 Cups shredded cheese of choice (Colby Jack tastes best)

Cooking Instructions
Marinate the chicken breasts in the margarita mix for about an hour. (Longer= more moist chicken)
Grill the chicken, turning 10 to 2 for markings until internal temperature reaches 165 degrees.
Turn off the grill, close lid to retain ambient heat.
Cover each breast with the Rotel mixture, spread evenly to desired taste.
Cover the breast and Rotel with cheese of choice.
Return to cooling grill until cheese has melted completely.
Enjoy with a glass of wine, an ice cold beer, or, of course, a margarita!

 

#1 RECIPE
Ingredient List
8 oz. Sweet Baby Rays BBQ sauce
4-6 oz ketchup
2 oz Apple Cider Vinegar
¾ cup Brown Sugar
¼ cup dehydrated onions
2 TBS Thyme
2 TBS Marjoram
2 TBS Parsley.
Cooking Instructions
In Mortar and Pestle crush the onions, thyme, marjoram and parsley.
Add wet and dry ingredients together and baste on Ribs, Chicken, and PorkSubstitute for favorite BBQ sauce but I’ve found that Sweet Baby Rays provides the base that the family enjoys the most.This is a winning recipe sure to please.
#2 RECIPE
Ingredient List
“Patio Pizza Buffet”Prepare pizza crusts on grill, set out an assortment of toppings & let your guests create their pizzas!Pizza sauce, pesto, assortment of cheeses, meats, spices, pineapple, — for dessert pizzas: brown sugar, cinnamon, pecans, peaches — possibilities are endless! (And FUN!)
Cooking Instructions
Make the pizza dough:
1 envelope active dry yeast
1/2 t. granulated sugar
1 1/2 c. all purpose flour + more for rolling the dough
Olive oil, salt
In a medium bowl, combine yeast & sugar with 3/4 c. warm water (105 -155 degrees F). Stir once & let stand until foamy. (5-10 minutes). Add 2 1/2 c. four, 3 T. olive oil, & 1 t. kosher salt. Stir until dough holds together. Knead on lightly floured work surface — about 4-6 minutes or until the dough is smooth. Shape into a ball & place in a lightly oiled bowl. Turn the ball to cover surface of dough with oil. Cover bowl & set aside in a warm place until the dough doubles in size (1 to 1 1/2 hours). Punch dough down; transfer to lightly floured work surface & cut into 4 equal sized pieces. Cut parchment paper into 9 inch squares & lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8″ diameter. Lightly oil the top side of the dough. Lay the dough on the grate of a preheated grill (Medium direct heat), — paper side up — using tongs, peel off the paper. Grill until the dough is marked on the underside — 2 to 3 minutes, rotating for even cooking. Transfer crusts to the back side of a large baking sheet, grilled side facing up. Add toppings to the grilled side of the crust; Transfer pizzas from the baking sheet to the grill to cook the underside. Grill until crusts are crisp, cheeses are melted — 4-5 minutes, rotating occasionally.This recipe will make 4 crusts.

#3 RECIPE
Ingredient List
hotdogs (oscar meyer work best due to casing?)
2Ltr grape faygo soda (for every 3 packages of hotdogs)
Cooking Instructions
faygodogs-place hotdogs in a stockpot and add grape faygo, cover all hotdogs with the soda
-cook on med-high on stovetop
-bring to a low boil, then reduce to low heat
-cover pot and simmer until outer surface of hotdogs are starting to “blister”(usually 40 min to 1hr) outer skin of hotdogs will start forming little bubbles on surface
-remove from pot and place on grill and cook as normal to desired “char”
-place on bun and enjoy!note: any soda may be used, I have found that faygo is inexpensive, and the grape retains/delivers the most flavor
#4 RECIPE
Ingredient List
12 jalapeño peppers
package of bacon
package of little Smokies
package of cream cheese the softened type
1 tsp paprika
1 tsp cayenne pepper
Cooking Instructions
I highly a recommend wearing plastic gloves while making this recipe.
first thing clean the jalapeno peppers. simply chop the stem off and slice the pepper lengthwise. use a spoon to scrape out the seeds.
in a mixing bowl combine the cream cheese paprika and cayenne pepper. Then use a spoon to put the mixture inside one half of a pepper be generous with mixture.
then top each one of the jalapeno halves with a little smokey.
then wrap the jalapeno with a half slice of bacon. make sure that you start the seam directly on top of the little Smokie. once you have wrapped it in bacon put a toothpick through the bacon the little Smokie and just stop short of coming out the other side. if you go all the way through with the toothpick it will let the cream cheese leaked out.
put them on the grill on medium heat for about a half an hour or until the bacon is done to your likeness. if you like your bacon a little crisper leave it on longer.
at the end you can add a light brushing of your favorite barbecue sauce.

#5 RECIPE
Ingredient List
2 tsp All spice
2 tsp Hot Chili powder
2 peeled garlic cloves
5 cm peeled ginger roughly chopped
1 tbsp dark brown sugar
4 Tbsp lime juice
4 Tbsp dark soy sauce
1/2 cup cider vinegar
1 quartered peeled onion
2 fresh hot Chili’s (scotch bonnet, hanenero, ect)
4 Tbsp dark Jamaican rum
Chicken legs and wings
Cooking Instructions
Throw everything in a food processor and blend well. Rinse chicken and pat dry with paper towel. Put chicken in an air tight container and cover with marinade, coat chicken well and store in refrigerator over night. Grill the chicken until the white meat temps 160 and dark 180.
#6 RECIPE
Ingredient List
Meat Extravaganza
1 – 16 oz. pkg smoked sausage
3 lbs. of thin sliced ribeye
1 pound uncooked bacon
1 cup worcestshire sauce
2 Tbsp. white vinegar
1 tsp. Salt
1 tsp. Pepper
Cooking Instructions
Marinate ribeye for two hours in worcestshire sauce, vinegar, salt and pepper. Cut sausage into halves length wise and width wise (making 4 pieces from each link). Wrap one piece of ribeye around each quarter of sausage. Wrap one piece of bacon around the ribeye/sausage. Grill on medium for 18 mins, or until all bacon is crisp.

#7 RECIPE
Ingredient List
Grilled Chicken Cordon Bleu
5 chicken breasts
¼ cup vegetable oil
2 cloves garlic, smashed
Salt & pepper, to taste
¼ lb. sliced deli ham (about 2 slices per breast)
Spicy mustard (or mustard of your choice, preferably NOT plain yellow mustard)
5 slices Swiss cheese
Cooking Instructions
In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.Meanwhile, prep the chicken breasts. Cut off any fat, take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. Lightly salt and pepper the chicken and allow it to sit at room temperature for at least 15 minutes.Preheat an outdoor grill for medium-high heat, and clean grates.Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 3-4 minutes*. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 2-3 more minutes, quickly make a zigzag pattern of mustard onto each chicken breast. Top with sliced ham & Swiss cheese & allow the cheese to melt. Remove from grill, carefully cover with foil and allow resting for 5 minutes before serving.

Serving suggestions: serve with grilled vegetables and/or pineapple, rice and a nice salad.
*all grills are different and you may be using gas or charcoal, cook your chicken breasts how you would normally cook them, my times are just suggestions.

#8 RECIPE
Ingredient List
MARGARITA CHICKEN4 Boneless / Skinless Chicken breasts
2 Cups Margarita mix
1 Can Mild Rotel tomato/pepper mix
2 Cups shredded cheese of choice (Colby Jack tastes best)
Cooking Instructions
Marinate the chicken breasts in the margarita mix for about an hour. (Longer= more moist chicken)
Grill the chicken, turning 10 to 2 for markings until internal temperature reaches 165 degrees.
Turn off the grill, close lid to retain ambient heat.
Cover each breast with the Rotel mixture, spread evenly to desired taste.
Cover the breast and Rotel with cheese of choice.
Return to cooling grill until cheese has melted completely.
Enjoy with a glass of wine, an ice cold beer, or, of course, a margarita!

#9 RECIPE
Ingredient List
Lean Ground Turkey, Lean Ground Beef, Dale ‘s Seasoning, Nature’s Seasoning, Cream Cheese, Greek Yogurt, Chives, Real Bacon Bits, Bacon Slices, Slice Cheese.
Cooking Instructions
Mix all ingredients (excluding Bacon Slices and Cheese Slices) together, let Marinate 8-12 hours. Then make into 6 inch Patties, Grill. Fry Bacon. After Burgers are cooked all the way through top with Fried Bacon Slices and Slice Cheese. Put a Pattie on a Bun and ENJOY!
#10 RECIPE
Ingredient List
2 baked potatoes, buttermilk ranch dressing mix, salt and pepper, butter.
Cooking Instructions
Slice up potatoes to size of chips, put into foil, add a 1/3 c butter (or as desired),add buttermilk ranch dressing mix (powder), add seasonings, roll up in foil and pinch the sides to easily grab from grill. Grill until tender.
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