June Recipe of the Month

Hawaiian Chicken Skewers

Ingredients:

  • ½ cup barbecue sauce
  • 1/3 cup soy sauce
  • 1 Tbsp. rice wine vinegar
  • 2 tsp. sesame oil
  • 2 cloves garlic, minced
  • 1 Tbsp. ginger, minced
  • 1 tsp. honey
  • Kosher salt
  • 1 tsp. crushed red pepper flakes
  • 2 chicken breasts, cut into 1” pieces
  • 2 cups cubed pineapple
  • 2 green bell peppers, diced
  • 1 red onion, diced
  • White rice for serving
  • 2 tsp. cilantro

Directions:

  1. Preheat grill to medium heat.
  2. In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes.
  3. Build skewers by alternating chicken, pineapple, peppers, and red onion. Place on a baking sheet and pour over half your marinade.
  4. Place skewers on preheated grill, and brush with reserved marinade. Cook five minutes and flip, brushing the other side with marinade as well.
  5. Cook five more minutes, or until the chicken is cooked through.
  6. Serve with white rice and a sprinkle of cilantro

 

Courtesy delish.com

May Recipe of the Month

Grilled Shrimp Tacos with Sriracha Slaw

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 3 Tbsp. freshly chopped cilantro
  • Juice of 3 limes, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. large shrimp, peeled and deveined
  • ¼ head red cabbage, shredded
  • ¼ cup mayonnaise
  • 1 Tbsp. sriracha
  • 4 medium tortillas

Directions:

  1. In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.
  2. Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.
  3. Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and sriracha.  Season with salt.
  4. Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.
  5. Grill tortillas until charred, 1 minute per side.
  6. Serve shrimp in tortillas with slaw.

 

Courtesy delish .com

April Recipe of the Month

Smokey Grilled Chicken Wings

Ingredients:

  • ½ cup ketchup
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. dark brown sugar
  • 2 tsp. Worcestershire sauce
  • 1 chipotle pepper in adobo, finely chopped
  • ½ cup sour cream
  • 1 lime
  • ¼ cup fresh cilantro, chopped
  • 1 oz. feta cheese, crumbled
  • 3 lb. chicken wings (about 36) split
  • 2 Tbsp. olive oil
  • Kosher salt
  • Black pepper
  • 4 ears fresh corn, halved

Directions:

  1. Heat grill to medium-low. In a small bowl, combine the ketchup, vinegar, sugar, Worcestershire, and chipotle.
  2. Place the sour cream in a bowl. Finely grate the zest of the lime on top, then squeeze in juice (about 2 tablespoons). Add cilantro and feta and mix to combine; set aside.
  3. In large bowl, toss the wings with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Brush the remaining tablespoon oil on the corn.
  4. Grill the chicken wings, covered, turning occasionally for 12 minutes.
  5. Place the corn on the grill. Grill the wings and corn, basting the wings with some of the sauce and turning the corn occasionally, until the chicken is cooked through and the corn is slightly charred, 4 to 6 minutes. Serve the corn with the wings, any remaining chipotle sauce and sour cream sauce, for dipping.

 

Courtesy delish.com

March Recipe of the Month

Philly Cheesesteak Foil Packs

Ingredients:

  • 1 lb. flank steak, thinly sliced
  • 2 bell peppers, thinly sliced
  • ½ onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 Tbsp. Italian seasoning
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices provolone cheese
  • Chopped fresh parsley, for garnish

Directions:

  1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
  3. Open packs, top with provolone, and cover grill to melt, 2 minutes
  4. Garnish with parsley and serve.

 

Courtesy delish.com

December Recipe of the Month

Smoked Standing Rib Roast

Ingredients:

  • 15 pounds charcoal briquets
  • 2 pounds hickory wood chips
  • 1 cup bourbon whiskey
  • 1 (4 pound) standing rib roast, bone in
  • 1/2 cup steak seasoning

Directions:

  1. Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
  2. When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.

 

Courtesy allrecipes.com
garlic shrimp

November Recipe of the Month

Grilled Whole Turkey

Ingredients:

  • 12 pounds whole turkey
  • 2 cups water
  • 3 tablespoons chicken bouillon powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon chopped parsley
  • 1 teaspoon paprika

Directions:

  1. Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
  2. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
  3. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
  4. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
  5. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

 

Courtesy allrecipes.com

October Recipe of the Month

Honey-Ginger Grilled Salmon

Ingredients:

  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 green onion, chopped
  • 1 ( 1 1/2 pound) salmon fillet

Directions

  1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
  2. Preheat an outdoor grill for medium heat and lightly oil grate.
  3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

 

Courtesy allrecipes.com

September Recipe of the Month

Grilled Chicken Wraps

Ingredients:

  • 6 skinless, boneless chicken breast halves
  • 4 links pork sausage
  • 2 jalapeno peppers, seeded and minced
  • 3/4 cup chopped onion
  • 3 cloves garlic, chopped
  • 1 teaspoon Cajun seasoning
  • 12 slices bacon

Directions:

  1. Slit open each chicken breast. Cut each sausage link in half lengthways, then cut to the length of the chicken breast. Place a halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion and garlic and seal the chicken with toothpicks.
  2. Season the outside of each chicken breast with Cajun spices/seasoning. Wrap each breast with 2 slices of bacon and secure with toothpicks. Place on a barbecue grill over medium coals and grill until done, about 30 minutes each side. Enjoy!

 

Courtesy allrecipes.com

August Recipe of the Month

Grilled Garlic and Herb Shrimp

Ingredients:

  • 2 teaspoons ground paprika
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons Italian seasoning blend
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoons ground black pepper
  • 2 teaspoons dried basil leaves
  • 2 tablespoons brown sugar, packed
  • 2 pounds large shrimp, peeled and deveined

Directions:

  1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  2. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  3. Remove shrimp from marinade, drain excess, and discard marinade.
  4. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

 

Courtesy allrecipes.com

July Recipe of the Month

Grilled Country Style Ribs

Ingredients:

  • 1/2 cup Burgundy wine
  • 1/4 cup barbeque sauce, plus more for basting
  • 1/4 cup cider vinegar
  • 1/4 cup hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared yellow mustard
  • 4 pounds country-style pork ribs
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder

Directions:

  1. Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
  2. Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
  3. Preheat grill for medium-low heat and lightly oil the grate.
  4. Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

 

Courtesy allrecipes.com