Garlic Butter Grilled ShrimpINGREDIENTS
3 lbs shelled and deveined tail-on shrimp
4 cloves garlic, minced
6 tablespoons salted butter, melted
Pinch of salt
3 dashes cayenne pepper
1 1/2 tablespoons lemon juice
1. Soak the bamboo skewers in water for 30 minutes.
2. Rinse and dry the Shrimp then set aside.
3. In a small bowl, mix the garlic, melted butter, salt, cayenne pepper and lemon juice together. Set a small portion aside for brushing later.
4. Combine the shrimp and the garlic butter.
5. Thread Shrimp to Skewers
6. Throw your shrimp on your Keg-a-Que at Medium heat.
7. Brush the garlic butter mixture on both sides while grilling.
8. Grill for 2-4 minutes per side. When the shrimp take on a pink hue and firm texture, remove from heat and serve immediately!
Vidalia Onion Dip
- 1 large Vidalia onion; appr.10-12 ounces
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup shredded Parmesan or Romano cheese
- 1/2 cup shredded mozzarella
- 1 cup shredded white cheddar cheese
- 3/4 tsp salt
- black pepper to taste
- 4 dashes hot sauce
- 2 dashes Worcestershire sauce
- Preheat oven to 375F
- Peel and slice the onion in half. Then slice it in half again, and cut 3 of the sections into very fine slices. Take the last piece and mince it. Put the onion in a bowl with the rest of the ingredients and mix well until everything is thoroughly combined. Taste and adjust the seasonings to your liking.
- Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly.
- While the dip is baking, slice a baguette and place the slices on a hot grill pan to toast them on both sides. Serve with the hot dip.
Mean Green Chile-Stuffed Cheeseburgers
- 4 chiles—2 Anaheims and 2 jalapeños
- Extra-virgin olive oil
- 1 large garlic clove, unpeeled
- 4 ounces shredded Monterey Jack cheese
- Salt and freshly ground pepper
- 1 1/2 pounds ground beef
- 4 kaiser rolls, split
- Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving
Light a grill. Rub the chiles with olive oil. Thread the jalapeños and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.
Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.
Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.
Bacon wrapped cheese hot dogs
- 8 hot dogs
- 1/2 cup shredded cheese
- 16 slices bacon, pre-cooked
- 8 hot dog buns, toasted
Preheat oven to 450º. Slice each hot dog lengthwise down the middle almost, but not all the way through. Fill the pocket with a little shredded cheese. (I used Shredded Colby Monterey Jack.)
Wrap the hot dog with two slices of thin-sliced, pre-cooked bacon. Secure bacon with toothpicks if necessary. (I used Costco Hormel frozen fully cooked bacon that I thawed in the microwave for about 30 seconds so that it was easier to wrap around the hot dogs.)
Bake approximately 10 minutes until cheese is melted and bacon and hot dog are hot.
Beer Cheese Sauce
- Preheat a grill for high heat.
- In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
- Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.
For the beer cheese sauce: Meanwhile, melt the butter in a heavy-bottom saucepan over medium heat. Add the onions and cook until soft, 2 to 3 minutes. Add the flour and cook, stirring, until the roux starts to brown, about 2 minutes. Whisk in the beer until smooth.
Reduce the heat and cook until the beer begins to reduce and the alcohol is cooked out, 4 to 5 minutes. Add the cream and garlic and continue to cook, stirring continuously, until the sauce thickens, about 10 minutes. Remove from the heat and season with 1/2 teaspoon salt and some pepper; gradually whisk in the cheeses until melted completely
Garlic Lemon Crab Legs
- 1 lb king crab legs
- 1/2 stick (4 tablespoons) salted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1/2 tablespoon lemon juice
- Lemon slices
Preheat oven to 375F.
Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray.
Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping.
Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.
- 2 ripe peaches
- 2 ripe nectarines
- canola oil
- 8 large scoops vanilla ice cream
- Honey and sea salt for finishing
- Heat grill to medium high heat.
- Brush the peach and nectarines halves with a touch of with oil and place on the grill for a few minutes and then rotate 90 degrees to continue to cook for about 3-4 minutes total grill marks appear and the fruit starts to caramelize.
- Remove from the grill with a pair of tongs and serve with a scoop of ice cream in the center of the fruit. Drizzle with honey and a sprinkle of flaky sea salt.
- 2 tablespoons butter, melted
- 2 tablespoons honey
- ½ lemon, juiced
- 2 teaspoons soy sauce
- ½ teaspoon pepper
- 2 cloves garlic, minced
- 1 pound fresh halibut filet
- In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.
- Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
- Heat a pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.
- 16 lamb loin chops
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 4 sprigs rosemary
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- salt and pepper to taste
In a plastic bag, place all ingredients but the lamb chops and salt and pepper. Mix well. Then add lamb chops and allow to marinate for 30 minutes up to 1 day. If grilling later, keep chops in the fridge until 30 minutes before serving. Allow to come to room temp before grilling.
Prepare your grill with the 2 section cooking. One part hot, one on medium to lower heat.
When the grill is ready, remove from the marinade and season with salt and pepper. Then place chops onto the lower temp area of the grill. You will use a thermometer to cook to the desired doneness. (See Notes). Cook the chops turning once only until the chops are 15 ° before the desired doneness. So if you are cooking to Medium Rare, you will cook them to 130° then move them to the hot area of the grill to give them the final sear mark. About 1 1/2 minutes per side, but use your thermometer to guarantee no fail finished temperature.
Once at desired temp, remove from grill and allow to rest 10 minutes for juices to settle back into the chops before serving.
- 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
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.
Buffalo Chicken Dip
4 Chicken breasts, boneless skinless
1 (12oz) bottle Hot sauce
1 (16oz )bottle Ranch dressing
6oz Cheddar cheese
16oz Cream cheese
6oz Monterey jack cheese
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
- In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
- Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.