Summer Cook-Off in Sunny Carolina

Grilling Recipes by Your Favorite Posters

Edited by Foghorn Leghorn

 Meat
HockeyPlayerX
2 boneless skinless chicken breasts with salt, garlic salt, and black pepper. Cook these on low heat until done. Once
done I placed them in aluminum foil with half a quart of homemade salsa, heavy with cilantro and red onion and
white corn. During the cooking of the chicken, I split two poblano peppers, covered them in olive oil and salt and
added them to the grill at low heat. Once they were done, I stuffed them with black beans. Once everything was done,
I covered everything with Monterey Jack and Cheddar cheese and topped it all off with a generous helping of Texas
Pete. Serve with a Sam Adams Summer Ale.

justfacts
Marinate boneless, skinless large chunks of meat (chicken, pork, beef) in a very spicy Italian dressing that you like. It
has to marinate for 3-5 days. Cook on the grill on skewers with chunks of tomato, Vidalia onion, variety of green, red,
yellow bell peppers. To serve you can either put it on a bed or brown rice or a deli fresh sub roll with oil and vinegar
and melted mozzarella cheese toasted in the oven for a few moments.

HockeyPlayerX
Use large pork ribs, salted, and placed in a huge stock pot with water and Gentleman Jack (high end whiskey) and
well, Texas Pete. Boil on a low temp for about 4 hours. Once they are done, coat them with some veggie oil and a
BBQ sauce of your choice (I am partial to Cattleman's or Jack Daniels no. 7). Heat the grill up to a really high temp,
seer the outside of the ribs and the sauce will caramelize, but the meat stays fall off the bone tender! Serve with
homemade red skin potato salad and beer.
Bow tie pasta, hard salami, olive oil, red wine vinegar, parmesan cheese (freshly grated), sliced black olives, salt,
pepper, garlic salt, a little dash of oregano, and fresh mozzarella chunks.
(Ted70): Boil ribs!!!! Blasphemer! Peel the membrane from the bottom. That will ensure tenderness. Take it a bit
slower with a few extra beers.
(John Bonney): I par boil full size ribs for about 45 minutes. Then slow cook them for another 3 or 4 hours wrapped
in foil with hickory chips. Then take the foil off for the last half hour.
You can cook sweet potatoes on the grill...rub them down with butter or oil and wrap them in foil. They don't leak so
badly and they are tasty!! They usually take a while, so put them on ahead of steaks or tuna...anything you serve rare.
(dustin frank): Beer battered ribs. Apply beer after cooking the ribs. Couple that with fresh grilled corn and white
asparagus. great summer treat.

JROBERT1
My BBQ sauce... 1 cup ketchup...1/2 cup apple cider vinegar...1/2 cup brown sugar...and of course...Texas
Pete...about 2 tablespoons...

Mr. X
N.C. BBQ: Travel to nearest Food Lion and locate meat manager. Request 2 large pork picnic shoulders, he will have
to cut them for you. While waiting add 2 bags of Kingsford charcoal,2 bags of Hickory chunks (not chips),1 bottle of
Kingsford lighter fluid (never the house brand),1gallon of White House white vinegar, I box Sauer's black pepper,!1
box Morton's kosher coarse salt,1 container of Lowry's (I think)seasoned pepper,1 large bottle Texas Pete,1 12 pack
Yuengling's lager (not black and tan). Take all items to check out and drive home. Around 8:00pm begin to consume
4-6 beers. At midnight start charcoal fire in grill base of Brinksmann Smoker. Fill smoker bowl with 3/4 water and
1/4 white vinegar. While fire is getting ready consume another beer and prepare meat by pouring vinegar over them
both then coat with salt, pepper and seasoned pepper. Place smoker hood with water bowl in place over the grill base.
Close all vents on smoker. Find 5 gallon drywall bucket, pour all hickory chips inside then cover with clean water.
Consume 1 more beer. Wait one hour then add 3-5 wet hickory chips and 5-7 dry charcoal briquettes. Temp in
smoker must never exceed "ideal" as listed on the crappy thermometer on lid. No fair using real thermometers. Every
hour or hour and 1/2 check temp and add aforementioned charcoal/hickory mix. At 6:00 or 7:00 am turn both picnic
shoulders over, pour vinegar over both and resalt, repepper and reseasoned pepper both. Consume 1 more beer.
Around 11:00 am have your 11 year old son prepare a vinegar sauce of vinegar, black pepper, seasoned pepper and
Texas Pete. Observe the preparation but do not comment. At Noon remove both picnic shoulders from smoker and
have 15 year old son cut them into small chunks the size of plums or large strawberries. Once again observe but do
not comment. Consume another bedrock I shouldn't tell this part but after years of making this , it is best. Find wife's
Cusineart food processor and the small double blade attachment. Fill bin 1/2 full with pork chunks and process
shortly till desired consistency is achieved. Too long and it becomes butter so be careful. End result will be about 3
gallon bags of N.C. BBQ. Gonna need 2 bags of Marty's seeded rolls. Place BBQ on heel of roll, add vinegar sauce
and Texas Pete to taste THEN add layer of homemade coleslaw that your neighbor brought over and consume as you
watch Kick off of NFC East football game! Damn it I knew I forgot something crushed red pepper in all
salt/pepper/seasoned pepper mixes...Sorry about that.
WARNING: DO NOT give shoulder bone or large amount of BBQ to your poodle. She will get sick and barf on
carpet before start of third quarter and you will be too drunk and tired to clean it up. Mrs. X is already mad you
abused her food processor and will grief you while she is cleaning up after dog and you might miss some insightful
comment from Joe Buck.

Ted70
Tennessee Pork Loin with Nashville Sweet Barbecue Sauce

Mr. X
Duck smoked (in a smoker) with the water bowl full of red wine is a treat.

HockeyPlayerX
Take some really lean ground beef and some ground Italian sausage. Mix the two together in a bowl with some salt,
black pepper, and soy sauce. Once mixed, pat out into large burger patties. Get the grill to a medium temp, and throw
the burgers on. While they cook, prepare several slices of smoked ham and some sharp cheese slice (Munster is my
preference here). When the burgers are almost done, place the ham and cheese slices on the burgers until they are
done. Grill your buns, Kaiser are my preference, but use whatever, face down for a few seconds after brushing them
down with a little olive oil. Serve with spicy mustard and sides of your choice.

Foghorn Leghorn
Great Chicken
12 oz. Russian salad dressing
12 oz. orange marmalade
1 pkg. onion soup mix
Put 'em in a pot and mess it all around a while. Cook yer basic chicken parts in it while drinkin' a leisurely cold beer,
about 15-20 minutes, then transfer the chicken to the grill. Baste with the sauce.

John Bonney
Bratwursts: place in a cast iron skillet filled with beer, add sweet onions. Cook for about 1 hour.

Irish
Steak au Poive
Ingredients 1/2 lbs of London Broil pp, 1/2 to 1/3 cup heavy whipping cream, 1 pkg. McCormick Meat Marinade, 1
pkg. McCormick Brown Gravy Mix, 1/3 cup Cognac, Grey Poupon mustard, Worcestershire sauce, Tabasco hot
sauce, Fresh black pepper, Salt (Kosher is best because of the large grains handle the grill better), Crushed Red
Pepper, Fresh Tolkov horseradish,
Prep: Marinade the meat for 20 to 30 min. Use Red Wine Vinegar in marinade if available. I always use extra vinegar
and oil. McCormick is strong stuff, Do Not over marinade
Lay out other ingredients, grind pepper, etc. , Rinse the meat with water, Rub the meat lightly with salt, coat lightly
with fresh course-ground black pepper, Spray the meat lightly with PAM (LB is very lean).,
Grilling: Preheat the grill using low heat., As soon as you put the meat on the grill, throw a Tsp of course ground
black pepper directly onto the coals and cover the grill. DON’T BREATHE THE SMOKE, STUPID! When the grill
is no longer smoking, raise cover and grill as normal. When you turn the meat over, throw a Tsp on crushed red
pepper on the coals and cover again. IF YOU DIDN’T LEARN NOT TO BREATHE IT LAST TIME, YOU WILL
NOW! Occasionally moisten the meat with the remaining marinade.
Prepare the gravy mix
When the meat is done (in my case, it should still quiver when you stick a battery to it), coat both sides liberally with
black pepper. Sear both sides quickly in a very hot frying pan (5-10 sec each side) to toast the pepper. Pour the cognac
directly on the meat and flambeau ( light it with a match!). When the flame goes out, remove the meat and set in a
warming tray. Pour the gravy mix into the pan and bring to a slow boil. Mix in the cream with a whisk (start with ¼
cup and increase if the sauce is too thick or you have more people), then add 3 tsp of mustard, 3 dashes each of
Worcestershire and Tabasco. If you want more tartness, add another tsp of mustard. More heat, use Melinda’s
Habanero Sauce instead of Tabasco. Simmer until bubbles appear. In the meantime, carve the meat cutting across the
grain. Serve with boiled new potatoes, grilled asparagus, a tossed salad and a hearty red. Don't forget the Tulkov's (see
Bonus: Hot Sauces below.)

HockeyPlayerX
Hawaiian Chicken sticks. Take boneless skinless chicken breasts (works with skinless thighs as well), salt, wrap in a
spiral pattern with thick cut bacon. Skewer with wooden skewers. Marinate in fresh pineapple juice, orange slices, and
dark rum (Cruzan is my preference) for 12 - 24 hrs. When you are ready, throw them on the grill until cooked.

JohnThomas8
1lb ground chicken
1/4 tsp red pepper flakes
1 tsp ground curry
salt and black pepper to taste
2 tbs. fresh lemon juice
Mix up and form into 4 1/4lb patties. Grill with green/red peppers, red onions, and buns coated with basil-infused
olive oil.

HockeyPlayerX
Pork kabobs made from 2 inch think center cut chops, fresh pineapple, red onions, portabellas, and Roma tomatoes.

JohnThomas8
2 lbs. cheapy steaks
1/3 cup Jack Daniels salt and black pepper to taste
3 cloves garlic, finely diced
Lay out in marinate dish and place ingredients in dish (at about 6am) let them soak until ready to cook. (The JD
tenderizes as well as flavors)

Fish
Mr. X
Fillet fresh dolphin (AKA dorado or mahi mahi) and marinate in Italian dressing for about 2 hours No longer it will
burn the fish. Grill with med heat for about 10 minutes. Keep some foil around because they might fall apart when
you attempt to turn them. You will need a spatula for sure. Best fresh fish you will ever grill. Check with friends who
are going tuna fishing cause they have best shot at hitting them.

Foghorn Leghorn
Mix 6 tbsp. teriyaki sauce, 1 tbsp. brown sugar, 1 tsp. sesame oil and boil a few minutes till it thickens. Then brush oil
on salmon steaks, grill them using the sauce for frequent basting.

STRUTTER
Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame.
4 portions, 6 to 8 ounces each, mahi mahi fillets Salt and pepper 2 limes, juiced 3 tablespoons dark tamari soy sauce 2
inches fresh ginger root, grated, about 1 1/2 tablespoons 1 tablespoon vegetable or canola oil 20 blades fresh chives,
chopped or 3 scallions, thinly sliced, for garnish Asparagus: 1 to 1 1/4 pounds thin asparagus spears 2 navel oranges
1-inch fresh ginger root 2 tablespoons toasted sesame seeds
Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime
juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy
marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish
is firm and opaque. Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks.
Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips
of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board.
Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the
oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the
whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and
grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus
spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger.
Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices.
Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled
fish and asparagus with chopped or thinly sliced chives.

mojogogo
Salmon fillet painted with olive oil, salt & pepper, wrapped in tin foil, and grilled briefly.
(Foghorn Leghorn): sprinkle salmon with paprika.

Foghorn Leghorn
Planked Salmon
Soak some cedar planks in water for an hour (you can use thin cedar shingles, or buy a board at Home Depot). Coat
salmon filets with oil. Use the seasonings of your choice. Put the salmon on the soaked cedar planks and place on hot
grill. Close the grill cover. (You can use either a conventional or gas grill, just be sure it is very hot.) The plank will
start smoking and the fillets will pull moisture from the planks. If the plank starts to burn, spray with water.

bushybushybushyBush
GRILLED SCALLOPS OR SHRIMP
1lb of jumbo scallops or shrimp (peeled). Note: the jumbo varieties work well with the grill (don’t fall through the
grilling surface, are easier to work with, and are loved by the mouthful or as an attractive side).
1 stick of butter (not margarine or any other synthetic fat product) 3 cloves of garlic ½ teaspoon of basil 1 lemon
Melt butter in covered dish in microwave on low power, level 2.
Whisk juice of whole lemon into melted butter, followed by basil and pressed garlic.
Place rinsed scallops or shrimp in “melted” butter mixture,. Allow to marinade for 30 to 60 minutes in fridge.
Remove scallops or shrimp for “hardened” marinade, taking moderate care to remove chunks of butter. Place on grill
at medium high temperature (approx 475 f). Grill covered for 8-12 minutes, turning frequently to avoid burning and
over cooking.
“Excess” butter will melt onto the grill briquettes effecting a natural “smoke” for elegant taste and a surprisingly lean
dish.
Make certain not to overcook seafood on grill. Scallops will be appropriately cooked, and wonderfully tender, at the
point when the centers exhibit a “shade or two” difference in color from inner outer portions; shrimp, as soon as the
center “gel” appearance turns opaque.
(dustin frank): great dish, we even make it with pasta and olive oil.

STRUTTER
Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter
Ingredients:
4 live spiny lobsters, 10 oz butter, 2 cups vine ripened tomatoes, large dice, 1 tbsp olive oil, 2 tbsp red wine
vinegar, 4 large leaves fresh basil, chiffonade, 1 shallot, brunoise, 1 clove garlic, minced, salt , fresh cracked
pepper
Kill the lobsters. Remove the tail. Warm the butter in a small sauce pan with the lobster shell and cook on very low
heat until the shells turn red. Strain through a china cap and chill. Combine the tomatoes, olive oil, red wine vinegar,
basil, garlic, shallot, salt and pepper for the tomato relish and chill. Bring 4 quarts of well salted water to boil in a stock
pot and boil the tails for 6 minutes. Remove the tails from the pot and, with kitchen shears, cut down the center
underbelly of the tail. With a paring or utility knife, slice into the tail meat, expose the vein on top of the tail/meat and
scrape it out. Salt and pepper the tails and brush them with butter. Grill on both sides until tail is fully cooked, about 5
minutes on each side, brushing the open side with butter. Top tails with tomato relish and butter. Lobster butter may
be formed into a roll and sliced or scooped with a melon baller. The butter is also good brushed on bruschetta to be
grilled and served with the lobster tails
 Vegetables
Joe Ayscue
Grill asparagus (after a little oil and salt). Prepare it with a condiment paste of garlic, pine nuts, little oil and parmesan
cheese.

Joe Ayscue
Stuffed tomatoes! I like to stuff mine with fresh mozzarella, basil and chopped olives. My wife prefers a green olive
tapenade and feta blend.

JROBERT1
Grilled squash... slice lengthwise about 1/4 inch thick...olive oil, garlic salt, black pepper...really quick, just a couple of
minutes...

JohnThomas8
Roast corn on the cob.....keep water around to knock the flaming husks down.......plenty o' butter and some ground
sea salt.
(Mr. X) soak the corn first in the husk for about 2 hours. It will prevent the charring of the husk and will make the
corn moister. I have a friend that soaks them in red wine before grilling. It is awesome!

runlolarun
Marinated veggie kabobs and grilled corn on the cob is what I really like cooking on the grill, using red onions, orange
and red peppers. cut up pieces of portabella mushrooms, and tomato wedges. For the marinade I usually keep it
simple and combine a shake up Italian salad dressing with Greek seasoning, and maybe a bit of pepper and some
white wine, and some Cholula hot sauce. That with a couple of ears of corn and some saffron rice.

7rob7
Mashed Sweet Potatoes With Lime and Chipotle (side dish, not a grilling recipe)
You may not have heard of Chipotle peppers, but you know their original incarnation -- jalapeños. Smoked and dried
and renamed, the peppers add a delicious rich flavor of smoke and earth. Not too spicy, just good.
• 4 large sweet potatoes, approximately 2 pounds
• 3 tablespoons butter
• 1 teaspoon Chipotle powder
• juice from one fresh lime
• 1/2 teaspoon salt
1. Peel the sweet potatoes and cut into 2-inch cubes.
2. Steam over about 2 inches of boiling water until soft, about 15 minutes. We prefer this method to boiling, as it
seems to retain more flavor.
3. In a small saucepan, melt the butter; whisk in the Chipotle powder, salt, and fresh lime juice
4. Pour the mixture over the hot steamed potatoes.
5. With a potato masher or electric mixer on slow speed, blend until the sweet potato mixture is smooth.

(JohnThomas8): Or form into patties and grill it like burgers.....we do that with potatoes, grits, and just about anything
else we can get to stick together.

JohnThomas8
1 chopped or sliced Vidalia onion and ¼ lb. fresh mushroom of your choosing
1/3 cup olive oil.
I make a "pan" out of aluminum foil that will hold the onion-mushroom-oil and place on upper rack of grill.....let
cook until the o-m-o is just about where you like it, then throw the steaks on and cook to taste.
 Desserts
JohnThomas8
Take a tortilla and lay it on foil. Take your favorite candy bar outta the wrapper
Put it in the center of the tortilla. Take some marshmallows and cover the candy bar. Roll the tortilla and wrap with
the foil. Leave on the grill for 5-8 minutes. Or substitute spiced fresh fruit for the candy bar. Serve either with a scoop
of soft-serve real vanilla ice cream.

Miscellaneous
Irish
Grilled pizza. Any homemade dough will work. First I spray the crust with PAM and toast one side on the grill. Once
I flip it, I put the sauce/cheese/goodies on the toasted side. Keeps the crust from getting soggy and makes sure it's
done before the cheese starts melting off the sides. Oh, and coat the crust with a little corn meal before toasting.

7rob7
Grilled Fried Green Tomato Sandwich
A hearty bread like a Focaccia
3-4 slices of fried green tomato
a mild cheese (Munster, Swiss, etc.)
Dijon mustard
(optional cooked bacon for the omnivores)
Assemble sandwich and grill until the cheese just melts.

Bonus: Hot Sauces

7rob7
Texas Pete is, to me, the ketchup of hot sauces: too sweet, but nothing beats it sometimes. The best commonly-
available brands I've seen are McIlhenny's (the real Tabasco folks) Chipotle sauce, Cholula, and Huy Fong Foods'
Sriracha... (Dave's Insanity Sauce is also pretty good, but people have died from it, so use with a little respect.)

Irish
Texas Pete, well, it is about as hot as lukewarm dishwater. Tabasco is little better. If you really want the experience of
searing chemical burns, sweaty brows and Tuck's medicated pads, below are hot sauces I recommend. Use caution
with all of these:
Dave’s Insanity Sauce - DO NOT put directly on the food. A couple of drops of this stuff is for seasoning the whole
pot. 10+++
D' Bomb. It is the bomb, too, baby. The hottest stuff I will put directly on my plate. 10++
For heat and great flavor:
Scorned Woman - 8
Melinda's Habanero Sauce - 8
Tropical Pepper company's XXX Habanero - 9
Tulkov's Horseradish. -7 Open those sinus cavities right up, baby. But horseradish has to be fresh. After 2 months in the
fridge, it has lost about half the sting - - toss it and buy some more.
Delallo's Wild Hot Italian Diced Cherry Peppers, in olive oil. Not a hot sauce per se, more of a relish. About a 6 on my hot
scale.

7rob7
Don't leave out Melinda's Amarillo Hot Mustard Pepper Sauce, Scotch Bonnet either

runlolarun
There is this brand of salsa verde from Costa Rica called Lizano, that is EXCELLENT. The Ticos put it on
everything, beans and rice, chicken, fish, eggs, etc. It is also a very good marinade base. I stock up on several bottles
each year when I go down there. I don't think you can get it in any of the local grocery stores here, but it is available at
various locations online.

Home-Built Smoker ala Alton Brown

3 2x4’s cut to 4-6-inch lengths, for “feet” to raise smoker off of ground
1 large terra-cotta flower pot, unglazed, with drainage hole (about 20" high and 15-20" opening diameter)
1 large terra-cotta bowl planter (same opening diameter as large pot), unglazed, with drainage hole
1 adjustable variable-heat hot plate (extension cord if necessary)
1 9" metal pie plate
Chunks of hardwood, for smoking (your preference – Alton used hickory)
1 metal grate from a kettle-type charcoal grill, to fit inside smoker above but not touching wood
1 meat thermometer with a diameter large enough to sit on top of bowl's drainage hole

Place 2x4’s on edge in a triangular position, and place large flower pot on top of them, adjusting them so that it is
steady. Place hot plate in bottom of pot, running the cord out through the drainage hole. Place the pie plate onto the
hot plate, and fill with several chunks of hardwood, keeping a single layer. (Chunks should be approximately the size
of a 4” cube.) Place grill grate inside pot (this should be above the wood – suspended several inches from top of pot –
find one that fits!) place bowl-shaped planter upside down over pot, as a lid. Insert meat thermometer into the
drainage hole. Plug in hot plate to preheat smoker to 210 degrees F. Place a 5 pound pork butt (or meat of choice)
onto the grate, then, adjusting heat so that it stays at a steady 210 degrees F, smoke meat for 10-12 hours, checking for
doneness after 10 hours (pulls apart easily). During this time, you will see smoke die down periodically (approximately
three times during the 10-12 hour time period). When this happens, quickly open the smoker, remove meat grate, and
empty the pie plate in a fireproof receptacle, replacing the charred wood with fresh. Replace all, and continue
smoking.