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Two Amazing Holiday Grilling Recipes 

It is hard to believe we are already wishing each other Happy Holidays in 2020. Now that we are at the end, things have really flown by! The Outdoor Appliance Store is here to wish you and your loved ones a merry holiday season! Our gifts to you are these amazing holiday grilling recipes. Bring your family and friends together with great food in your outdoor kitchen. Take advantage of a warm, Floridian Hanukkah or Christmas and enjoy yourself outside. 

Grilled Prosciutto Wrapped Asparagus 

Prep Time: 40 Minutes (This time may vary based on how long it takes you to wrap each spear.)
Cook Time: 7-8 Minutes
Serves: 4-6
The star of Thanksgiving is undeniably the big bird, the turkey. Many families also make a turkey for Christmas. Or if you live in Whoville, maybe you make roast beef. But another Christmas favorite is ham. This asparagus dish is a unique way to add another protein to your Christmas spread. This dish works well as an appetizer or as a side. It is also very easy to do. Plus, it makes you look like the grilling master we know you are.   


Prep Notes:

Wrap your asparagus with the prosciutto the night before you grill. Chill overnight in the fridge. This gives a deep prosciutto flavor to your asparagus. 
Remember to cut your asparagus before wrapping. The bottom, thick part of the asparagus has very high water content. It does not cook as well as the rest of the spear. Remove the thick, bottom parts first and discard. 
For easy wrapping, cut your prosciutto before wrapping. Measure your slices against your asparagus spears. Cut each slice to size and then wrap. This helps you avoid too much prosciutto per spear.


Take your cut, cleaned asparagus, and roll each spear in the olive oil. We like to do this on a baking sheet lined with tin foil. Make sure to completely cover each side of each spear. 
Sprinkle your black pepper, or another choice of seasoning, onto the asparagus. 
Wrap each spear with a slice of precut, thin prosciutto. You now have a choice. You can either put your wrapped spears in the fridge to chill or head straight out to the grill. We recommend pre-chilling to enhance the prosciutto flavor. But grilling immediately after prep is still absolutely delicious! 
Preheat your grill to medium-high heat. Spray your grill pan with your choice of cooking spray. You can also cook your asparagus directly on your grill grates if you choose. Spray grates before placing asparagus. Watch your flames carefully when grilling directly on the grates. You do not want to burn your spears. 
Grill for about 3 minutes and then flip. Grill for another 3-4 minutes or until prosciutto is crispy. Be careful not to over grill. Over grilling creates soggy, wilted-looking asparagus. The asparagus should still have a little crunch to it in places, too. 
Finally, serve and enjoy! 

Grilled Latkes 

Prep Time: 30 Minutes
Cook Time: 5-8 Minutes per latke
Serves: 12-15
Potato pancakes are a classic Hanukkah dish. Latkes are a delicious blend of potatoes, onions, and eggs. Traditionally, latkes you serve latkes with either applesauce or sour cream. 

Ingredients and Cooking Materials:

Food Prep: 

Begin by washing and scrubbing all your potatoes. Do not skin them. But you do want to remove any eyes or imperfections. Dry your potatoes with a clean cloth. 
Peel your onion and slice it into quarters. 


Your latkes start with your onions. Pulverize quartered onion pieces in your food processor. Add in your eggs, matzoh meal, salt, and pepper. Whirl it in the processor to blend completely. Take this batter and pour it into a large bowl.
Shred your potatoes. Shred using either your food processor or a cheese grater. As you shred, move large bundles of potato to a large bowl of cold water. This helps to prevent the oxidation of your potatoes. Oxidation ruins the color of the fresh potato shreds. This water process also removes excess starch. 
Before adding shredded potatoes to the onion mix, remove as much water as possible. You remove the water by hand squeezing or with a cheesecloth. 
Add wrung out potato shreds to your onion batter. Mix completely. 
Preheat your grill to medium-high heat. Place griddle or skillets on the middle of the heat. Grease your cooking pan with your oil. You want a thick covering of oil on top of your cooking surface. But not so much that your latkes are completely covered. 
Drop roughly 1 -2 tablespoons of latke batter onto the griddle. Spread them out to your desired size. About ¼ inch thick is ideal. 
Cover your pan and fry your latkes for 3-4 minutes on each side. Flipping latkes is sometimes easier with two spatulas instead of one. 
Place grilled latkes on a plate lined with a paper towel. Blot to remove excess oils. 
Serve your fresh latkes with applesauce or sour cream! 
Note: You can also pre-make latkes and serve the next day! They heat up great. Make your latkes and store them in the fridge. When you want to heat them up again, pop them in the oven at 350 degrees. Place the latkes in a flat layer on a baking sheet. Do not grease the baking sheet. Allow them to bake until crisp again. This usually takes about 10 minutes. 
From our team at The Outdoor Appliance Store, we wish you a Happy Holidays! We hope you enjoy these delicious grilling recipes. 

Thanksgiving Dinner with a Grill

Thanksgiving is just around the corner. It is hard to believe we are already approaching the holidays! But here we are. So why not spice up Thanksgiving by using the grill to cook dinner? You do not have to do your entire dinner outside, but here are some delicious grilling options. 

The Main Course - Turkey

Prep Time: About 25 minutes
Cook Time: 3 hours
Serves: 6
Everyone can agree that on Thanksgiving, Turkey is the star. Alfresco Grills has an amazing recipe for a festive Turkey you can make in your outdoor kitchen. This turkey recipe is perfect for intimate get togethers of only a few guests. It also includes directions for an out of this world stuffing. Because what is turkey without stuffing?
This recipe uses a smaller turkey, so plan accordingly. Larger turkeys need more cook time. 

Ingredients and Cooking Tools: 

Quick Notes

To cook this turkey, you need a rotisserie kit. The outdoor appliance store offers two different size rotisserie kits. We have a 26” kit and a 32” kit. Both kits are capable of cooking up to a 25 lb turkey. Keep in mind these kits have a limit of 10” diameter for the meat.
You determine cooking time for a turkey based on weight. The general rule of thumb with these kits is 15-20 minutes per pound of meat. With a rotisserie kit, the grill is still available for other food items. 


To make sure you do not forget, first place the butcher's twine in the cooking stock. You need to presoak it.
If frozen, thaw turkey. While turkey is thawing, prepare stuffing. Over a medium heat in a skillet, melt butter. Combine leeks and onions. Cook for 3 minutes. Then add bacon and cook for 5 minutes. Add breadcrumbs, pecans, and sage. Cook, stirring occasionally, until breadcrumbs are crisp. Be careful not to burn them. Remove the skillet from your grill. Now add the pre cooked rice. Mix together thoroughly
Over medium heat, place your dish full of smoking chips and brandy on the grill. Make sure your dish is grill safe. Ideally, use stainless steel or tin cookware for this step. You want a non reactive metal.
Close the lid and allow the chips to heat for 5-10 minutes. While chips are heating, stuff your turkey with your stuffing. The best way to do this is with a spoon to avoid a big mess. 
Secure any openings in your turkey with skewers. The material of your skewer does not matter. To avoid any unnecessary flapping, secure the wings of your turkey to the body. You also need to tie the legs together. 
Your turkey is finally ready for the rotisserie spit! Place it on gently, securing it with the wet twine from before. Combine both the cooking stock and the oil. Brush this mixture onto your turkey generously. Make sure to cover all sides. 
Now place the spit on the grill. Spit installation instructions come with your rotisserie kit. Close the lid to your grill and smoke your turkey for 2.5 - 3 hours. Remember to determine accurate cook time based on weight. Also remember to baste your turkey frequently to avoid a dry main course. 
Once your turkey is done, remove from spit, untie, scoop out stuffing, and serve! 
Make sure to browse our selection of Alfresco brand grills to make this recipe really pop! Not all grills are equal. The Outdoor Appliance Store provides only the best quality grills to our customers! 

Smoky Pumpkin Pie

Prep Time: 15 - 20 minutes
Cook Time: Including cooling time, 2 hours 15 minutes
Serves: 6 - 9
Another Thanksgiving staple is delicious pumpkin pie. This recipe brings a yummy smoky flavor to a traditional dish for a new and exciting flavor. Baking a pumpkin pie on a grill is not much different from making one in the oven. But it does need a little more attention this way. 

Ingredients and Cooking Tools:


Preheat your grill to medium indirect heat. Do this by setting all your burners to medium high. After about 15 minutes or so, turn off your middle burner. Reduce the other burners to medium heat. 
Remember to thaw your pie crust! 
Combine wet and dry ingredients separately. Gently whisk puree, cream, vanilla extract, and 2 eggs together. Do not use all three eggs. Save the third egg for later. In a separate bowl, mix together sugar, cinnamon, nutmeg, and salt. Mix your wet ingredients into your dry ingredients with your whisk. Again, do so gently
Take your thawed pie crust and place it into your pie pan. Pinch the edges along the top to create that classic pie look. Beat the last egg in a small bowl. Brush this egg onto the top edge of your crust. This helps prevent burning. 
Pour your pie mixture into your crust. It should be a nice consistency. Somewhere in the middle between thick and thin. You do not want a super runny pie mix or one that is too thick. Think maple syrup consistency. 
Place your pie on the indirect heat of your grill. Cover your pie and let cook for 25 minutes. After 25 minutes, uncover to check for setting along the edges. If your pie is setting properly, rotate it on the grill. Recover it and cook for another 25 minutes. After the second 25 minute cook time, the pie will still jiggle a little in the middle. For a crispier crust, add 3 minutes of cook time over the direct heat. 
Remove pie from grill and place it somewhere to cool. Allow pie to cool completely before serving for the perfect consistency. Top with whipped cream for that classic taste and enjoy! 

How to Grill the Best Burgers 

Summer may be over, but that does not mean we have to stop grilling! On the cold days, why not warm up with a perfectly grilled burger? 
Burgers are one of the first foods most people think of when they hear the word grill. There are a ton of grill ready frozen patties out there. These frozen patties are convenient, but the best burgers are the ones made of fresh meat. 
Everyone has an idea of what makes the best burger, too. Some like a nice char on the outside. While others prefer a softer, juicier, bite. The burger chef has a lot to do with the quality of the cook. But the equipment used to cook a burger is just as important. You can easily cook a tasty burger inside on the stovetop. But where is the fun in that? You miss out on the joy of the outdoor cooking experience. The Outdoor Appliance Store is here to help you learn how to make the best burger. We are going to give you, the burger chef, our “how-to” on grilling the best burgers. We are also here to help supply you with top of the line equipment.


For this burger recipe, we will be making four burgers. You will need:

Optional ingredients:

Prepping Your Burger 

Prep time: 10 minutes 
Prepping your burger and washing your hands are your first steps. Whenever dealing with raw meat, cleanliness is important. It is always a good idea to wash your hands before touching the burger meat and after.
For our burgers, we add garlic powder. Feel free to skip this step. Place all meat into a bowl. Dump in garlic powder or your choice of seasoning. With washed or gloved hands, mix the seasoning into your meat thoroughly
Once you season your meat, you can divide it up into your burgers. Split your pound of ground beef into four equal sections of meat. Do not worry about being perfect. Just split it up as evenly as you can. Each one of these sections is about one-quarter pound. Roll each quarter-pound into a ball. Flatten each section into an even patty. You want it to be about a half-inch to a three quarter inch thickness. Be careful not to make your edges too thin. Thin spots will cook much faster. Thin spots burn before the thicker parts have a chance to cook. 
Avoid making your burger too thick, as well. A burger patty that is too thick will lead to uneven cooking. The outside will char while the inside will stay raw. You want a burger that is pretty in pink, not still mooing.
Now that your patties are ready, we can move on to how to prep your grill.  

Prepping Your Grill

Clean hands are important for preparing food. A clean grill is important, too. It does not matter if you are cooking with charcoal, gas, wood-burning, or electric. A clean grill is a happy grill. 
The material of your grill grates makes a slight difference in how you clean them. But in general, an easy, quick way to clean up is with the burn-off method. It is best to clean up directly after cooking as well as before. Turn your grill on high. Keep the lid open. Let all the leftover food or grease burn off. Turn the heat off. Let the grill cool slightly. Scrub any remaining residue with a grill brush. No grill brush? Use a pair of tongs to grip some aluminum foil. Scrub with the foil.

Grilling Your Burger 

Cook time: 6-10 minutes
Once your grill is clean, heat it back up to high heat. The goal heat is 450 degrees Fahrenheit. You can get a general idea of temperature with a quick hand test. Do not touch the grill directly, but place your hand over the heat. You should only be able to hold your hand over the heat for about a second once the grill is hot enough. 
Go ahead and place your burgers in the middle of the grill. Do not use your spatula to push down on the burger patty. This does not make it cook faster. It does push out the delicious juices, though. 
Grill your burger for three minutes per side. This makes your burger a perfect medium rare plus. For a more well-done burger, increase the cooking time. We recommend no more than 5 minutes on each side. You only need to flip your burger once. 
Remove patties from the grill and place on a plate to rest. Letting the burgers rest before serving allows the meat to settle. It also allows the flavorful juices to distribute fully. And it gives you a chance to throw your buns on the grill. Butter the inside of your buns. Place the buns butter side down on the grill. Allow them to lightly toast and remove. 
You are now ready to serve the best burger! 

Easy Read Recipe

Prep time: 10 minutes

Cook time: 6-10 minutes  

  1. Mix 1 lb ground meat and seasoning in a large mixing bowl with your hands. 
  2. Divide the meat into four equal sections. Roll each section into a ball. Flatten each ball into a patty shape. Try not to overwork the meat. Keep your patties as even as possible. Avoid thin or thick areas. Aim for about a half-inch in thickness. 
  3. Heat your grill to high heat, roughly 450 degrees Fahrenheit. 
  4. Grill burger patties for 3 minutes per side. Only flip once. Add more time for a more well-done burger. 
  5. Remove patties from the grill and let rest for several minutes. 
  6. Butter the insides of your buns and toast them lightly on the grill. 
  7. Serve burger patties with your choice of toppings and condiments. 
  8. Enjoy! 

More Recipes 

For more grilling recipes, check back with The Outdoor Appliance Store monthly! Grilling and outdoor kitchen equipment are important to our skilled team. Give us a call at (844) 305-0125 for all your outdoor kitchen needs. Or contact us through the live chat!

Whole Roasted Snapper & Branzino Fish on Infrared Rotisserie


1 Each / Whole Cleaned Fish
As needed / Kosher Salt
As needed / Blended Oil
As needed / Black Pepper
4 each / Rosemary
2 Each / Limes


Shopping List

Whole Clean Fish (3 – 5 pounds)
Blended Oil
Kosher Salt
Black Pepper
Fresh Rosemary



  1. Clean and wash whole fish,
  2. stuff fish with sliced lime, and 3 whole rosemary sprigs.
  3. Season inside and out with salt, pepper, and oil.
  4. Place fish on the spit and over the grill and allow to roast while rotating.
  5. Cook for 20-30 mutes until the skin is crispy and internal temperature reaches 140 degrees.
  6. Remove from spit and place on the plate with rosemary and limes. (Optional: top with salsa or pesto sauce).
  7. Bon Appetit!

Smoked Chipotle BBQ Ribs On The Big Green Egg



Shopping List

1 Each / Rack of Ribs
1 /3 Cup / Kosher Salt
1/3 Cup Sugar
3 Each / Fresh Rosemary Sprigs
4 each / Cloves Garlic
3 Quarts / Water
As Needed / Dry Rub Seasoning
As Needed / Chipotle Seasoning
As Needed / Black and Tan Sesame Sauce
As Needed / Micro Greens
Rack of Ribs (St. Louis)
Brine (Water, Sugar, Salt, Rosemary, Garlic)
Dry Rub Seasoning
Chipotle BBQ Sauce
Black & Tan Sesame Seeds
Micro Greens


  1. Add water, sugar, salt, rosemary and garlic to pot and bring to a simmer
  2. Cool until below 41 degrees.
  3. Place cleaned ribs in a bag with the bring, make sure it is completely submerged.
  4.  Allow to brine for a minimum for 8 hours
  5. Preheat grill to 225.
  6. Remove ribs from brine and season all sides with dry rub
  7. Place on grill and allow to cook, low and slow for 2 hours (Time will vary depending on the type on grill. We Highly suggest the big green egg) You’re looking for an internal temperate off 170 degrees.
  8. After two hours begin basting the ribs with chipotle bbq sauce on both sides every 20 minutes (2-3 times).


    Remove from grill and allow to rest. Cut, plate and garnish!

Bon Appetit!

Blue Cheese Crusted Pork Chop

Ingredients Shopping List
1 Each / Pork Chop
1/3 Cup / Kosher Salt
1/3 Cup / Sugar
3 each / Fresh Rosemary Sprigs
4 each / Cloves Garlic
3 Quarts / Water
As needed / Dry Rub
1 each / Lime
2 Cup / Arugula & Watercress
Pork Chop (8 – 10x)
Brine ( Water, Sugar, Salt, Rosemary,
Dry Rub Seasoning
Bleu Cheese



  1. Add water,sugar, salt, rosemary, and garlic to the pot and bring to a simmer.
  2. Cool until below 41 degrees.
  3. Place pork chop in a bag with the brine, make sure it is completely submerged.
  4. Allow to brine for 24 hours.
  5. Preheat grill to 350.
  6. Remove pork chop from brine and season all sides with dry rub.
  7. Place on grill and allow to cook for 10-15 minutes before topping one side with bleu cheese.
  8. Allow cheese to melt for 2-3 minutes then remove pork chop from the grill.
  9. Caramelize lime on grill, place pork chop on a plate with arugula, watercress, and pork chop.
  10. Garnish with squeezed lime juice.

Bon Appetit!

Smoked Clam Bake


Ingredients Shopping List
  • 2# / PEI Mussels
  • 6 Each / Oysters
  • 6 Each / Clams
  • 12 Each / 16-20 Shrimp
  • 1 Each / Lobster Tail
  • As Needed / Pesto or Chimichurri Sauce
  • As Needed / Pineapple Salsa
  • As Needed / Sea Salt
  • As Needed / Oil
  • As Needed / Micro Greens
  • Assorted Seafood (Mussels,
  • Oysters, Lobster Tail,
  • Shrimp, Clams)
  • Sea Salt
  • Canola Oil
  • Wood Chips/Pellets
  • Pesto or Chimichurri Sauce
  • Pineapple Salsa
  • Micro Greens


  1. Clean seafood with cold water,
  2. Season shrimp and lobster with salt and oil,
  3. Place on grill with indirect heat and smoke from wood chips.
  4. Cook Clams, Mussels, Oysters until they open up.
  5. Once the seafood is cooked, toss gently with chosen sauce, (Except Oysters).
  6. Topped with Pineapple Salsa.
  7. Garnish with sea salt and micro greens

Bon Appetit!

Cast Iron Peach Cobbler With a Twist

Ingredients Shopping List
  • 4 Cups / Seasonal Fruit
  • 1 Tbsp / Corn Starch
  • 1 Tbsp / Water
  • 1 Sprig / Rosemary or Mint
  • 1 Tbsp / Lemon Juice, Fresh Squeezed
  • 1 Cup / Brown Sugar
  • 1 / Pie Crust
  • Seasonal Fruit (Wild Berries, Peaches, Papaya)
  • Corn Starch
  • Water
  • Brown Sugar
  • Lemons
  • Pie Crust
  • Fresh Herb of Choice (Rosemary or Mint)
  • Optional – Vanilla Gelato


  1. In a medium pot combine fruit, brown sugar lemon juices, herbs.
  2. Bring to a simmer over low heat.
  3. Combine water and cornstarch to create a slurry, incorporate into fruit mixture.
  4. Place filling in a cast iron pan and top with pie dough.
  5. Back at 325 for 10-15 minutes or until the crust is golden brown.
  6. (Optional addition, vanilla gelato on top!)

Bon Appetit!

Grilled Pineapple Salsa

Ingredients Shopping List
  • 4 Each / Large Red Tomatoes
  • ¼ Each / Pineapple
  • 1 Each / Cilantro Bunch
  • 1 Each / Onion
  • 1-3 Each / Jalapenos
  • 1 Each / Habanero
  • As Needed / Salt
  • 2 Tbsp / Vinegar
  • 6 Tbsp / Olive Oil
  • 1 Tbsp / Honey
  • Red Tomatoes
  • Pineapple
  • Cilantro
  • Onions
  • Jalapenos
  • Habanero
  • Salt
  • Vinegar
  • Olive Oil
  • Honey



Grill tomatoes, pineapple, onions, jalapenos, and habaneros until charred. Place in a bowl and cover with plastic to allow them to steam for 10 minutes. Peel skin from tomatoes and peppers, and rough chop all vegetable and fruits. Toss in the bowl with salt, vinegar. Crush tomatoes and mix by hand. (For a smoother sauce, puree ingredients in a blender)
Bon Appetit!

Grilled Pineapple Salsa

Ingredients Shopping List
  • 4 Each / Large Red Tomatoes
  • ¼ Each / Pineapple
  • 1 Each / Cilantro Bunch
  • 1 Each / Onion
  • 1-3 Each / Jalapenos
  • 1 Each / Habanero
  • As Needed / Salt
  • 2 Tbsp / Vinegar
  • 6 Tbsp / Olive Oil
  • 1 Tbsp / Honey
  • Red Tomatoes
  • Pineapple
  • Cilantro
  • Onions
  • Jalapenos
  • Habanero
  • Salt
  • Vinegar
  • Olive Oil
  • Honey


  1. Grill tomatoes, pineapple, onions, jalapenos, and habaneros until charred.
  2. Place in a bowl and cover with plastic to allow them to steam for 10 minutes.
  3. Peel skin from tomatoes and peppers, and rough chop all vegetable and fruits.
  4. Toss in the bowl with salt, vinegar.
  5. Crush tomatoes and mix by hand. (For a smoother sauce, puree ingredients in a blender)

Bon Appetit!


TexMex Strip Steak


Ingredients Shopping List
  • 1 Each / Strip Steak
  • 1 Tsp / Chipotle Powder
  • 1 Tsp / Chili Powder
  • 1 Tsp / Smoked Paprika
  • ½ Tsp / Garlic Powder
  • ½ Tsp / Onion Powder
  • ¼ Tsp / Black Pepper
  • ¼ Tsp / Salt
  • 1 Tbsp / Brown Sugar
  • 4 Tbsp / Olive Oil
  • 1 Tbsp / Pesto or Chimichurri Sauce
  • As Needed / Micro Greens
  • Strip Steak (May use Ribeye or Large Filet)
  • Chipotle Powder
  • Chili Powder
  • Garlic Powder
  • Onion Powder
  • Kosher Salt
  • Black Pepper
  • Paprika Powder
  • Brown Sugar
  • Canola Oil
  • Pesto or Chimichurri Sauce
  • Micro Greens



  1. Mix dry seasonings together first, then mix in oil.
  2. Cover steak with marinade and allow 4-6 hours to sit.
  3. Preheat grill to 500 and sear steak on all sides and cook until the desired temperature.
  4. Remove from grill and allow to rest.
  5. Slice on the bias, top with sauce and micro greens.

Bon Appetit!




Grilled Corn 5 Ways on the Alfresco Grill

Ingredients Shopping List
  • As Needed / Asian Glaze
  • As Needed / Chipolte BBQ
  • As Needed / Curry BBQ 
  • As Needed / Curry Marinade 
  • As Needed / Mexican Style
  • As Needed / Salt & Pepper
  • Summer Corn
  • Asian Glaze (Soy Sauce, Onions, Ginger Sugar)
  • Chipolte BBQ (Ketchup, Worcestershire Sauce, Brown Sugar, Chipolte Peppers)
  • Curry Marinade (Curry Seasoning, Coconut Oil) 
  • Mexican Style (Mayo, Queso Fresco, Pico De Gayo Seasoning)
  • Chimichurri (Jalapenos, Cilantro, Onions, Olive Oil, Garlic, Lime Juice)



  1. Peel corn husk but do not remove (works great as a handle). 
  2. Grill until slightly charred.
  3. For Asian, BBQ and Curry, marinade corn before grilling.
  4. Mexican and Chimichurri, prepare after grilling.

Bon Appetit!

Grilled Melon Salad on the Alfresco Grill


Ingredients Shopping List
  • 4 Cups / Grilled Melon
  • 1 Each / Dragon Fruit, Large Diced
  • 1 TBSP / mint, Julienned 
  • 2 TBSP / Orange Juice, Fresh Squeezed
  • 2 oz / Blueberry Goat Cheese
  • 2 oz Pomegranate Seeds
  • 1 Tbsp / Pistachios
  • Pinch / Salt
  • Cantaloupe
  • Watermelon
  • Dragon Fruit
  • Mint
  • Orange
  • Blueberry Goat Cheese
  • Pomegranate
  • Pistachios
  • Salt



  1. Grill melon on high heat, just enough to achieve grill marks.
  2. Remove rinds and dice.
  3. Place melon, dragon fruit, mint, orange juice, pomegranate seeds in bowl and toss. 
  4. Garnish with blueberry goat cheese and pistachios. 
  5. For added flavor garnish with balsamic glaze. 
  6. Serve chilled!

Bon Appetit!

Grilled Panzanella Salad on the Alfresco Grill

Ingredients Shopping List
  • 2 Slices / Sourdough Bread, Thick Cut
  • 2 oz / Arugula
  • 2 oz / Watercress
  • 1 Cup / Grape Tomatoes
  • 2 Tbsp / Feta
  • ½ Each / Zucchini or Summer Squash
  • 2 Tbsp / Basil, Julienned
  • 1 Tbsp / Vinegar
  • 3 Tbsp / Olive Oil
  • Pinch / Salt & Pepper
  • Sourdough Bread
  • Arugula
  • Watercress
  • Grape Tomatoes
  • Feta
  • Zucchini/Summer Squash
  • Fresh Basil
  • Fine White Vinegar
  • Olive Oil
  • Kosher Salt
  • Black Pepper


Grilled bread, tomatoes and zucchini on high heat, careful not to burn. In bowl place diced grilled bread, olive oil, vinegar, salt & pepper, basil and allow to marinate for 5 minutes. Add your diced zucchini, tomatoes, arugula, watercress to bowl and toss gently. Plate and garnish with feta.
Bon Appetit!



 – 8-10 Lb. / Boneless Prime Rib

 -½ Cup / Olive Oil Blend

 -¼ Cup / Kosher Salt

 -¼ Cup / Coarse Black Pepper

 -2 Cup / Garlic Cloves

 -12 Each / Rosemary Sprigs

Shopping List

 -Boneless Prime Rib

 -Olive Canola Oil Blend

 -Kosher Salt

 -Black Pepper

 -Garlic Cloves

 -Rosemary Sprigs

Clean and trim Prime Rib.

Ensure to leave at least a 1/3 inch of the fat cap intact.

Score the top side of the meat diagonally going both directions, to create a diamond pattern.

Cuts should be no more than a ¼ in deep.

Evenly season meat with salt and pepper.

Smash the garlic and place evenly over the meat along with the rosemary sprigs. 

Preheat the green egg to a temperature range between 200-225 degrees.

Be sure to have the convection plate in place.

Place prepared prime rib on the grill and close the lid. 

Cook time will vary depending on size of the meat and the consistency of the temperature.

Ideal finishing temperature will be between 126-132 degrees.

Monitor center temperature with a food grade thermometer.

Average cook time takes between 90-120 minutes. Once cooked, remove from grill and allow 5-10 minutes to rest before serving!

Bon Appetit!

Prime Rib Roasted on the Big Green Egg Grill


  • 8-10 Lb. / Boneless Prime Rib
  • ½ Cup / Olive Oil Blend
  • ¼ Cup / Coarse Black Pepper
  • 2 Cup / Garlic Cloves
  • 4 each / Rosemary
  • 12 Each / Rosemary Sprigs


Shopping List

  • Boneless Prime Rib
  • Olive Canola Oil Blend
  • Kosher Salt
  • Black Pepper
  • Garlic Cloves
  • Rosemary Sprigs



  1. Clean and trim Prime Rib
  2. Ensure to leave at least a 1/3 inch of the fat cap intact.
  3. Cuts should be no more than a ¼ in deep.
  4. Evenly season meat with salt and pepper.
  5. Smash the garlic and place evenly over the meat along with the rosemary sprigs. 
  6. Preheat the green egg to a temperature range between 200-225 degrees. Be sure to have the convection plate in place.
  7. Place prepared prime rib on the grill and close the lid. 
  8. Cook time will vary depending on size of the meat and the consistency of the temperature.
  9. Ideal finishing temperature will be between 126-132 degrees.
  10. Monitor center temperature with a food grade thermometer.
  11. Average cook time takes between 90-120 minutes. 
  12. Once cooked, remove from grill and allow 5-10 minutes to rest before serving!

Bon Appetit!

Grilled Pork Tenderloin Sandwiches 





  • 1 tsp. Salt
  • 1 tsp. Garlic powder
  • 1 tsp. Dry mustard
  • ½ tsp. Coarsely ground pepper
  • Vegetable cooking spray
  • 6 buns of your choice
  • 2 (¾ lb.) pork tenderloins
  • 6 tbsp. Barbecue Sauce


1. Combine salt, garlic powder, dry mustard and ground pepper.

2. Rub pork tenderloins evenly with seasoning mixture and sparsely spray with vegetable cooking spray.

3. Grill and cover over a medium high heat for 10 to 20 minutes on each side or until core temperature reads 155°F.

4. Remove from grill and allow the tenderloins to sit for 10 minutes.

Slice and plate on your preferred bun. Dress with barbecue sauce, any other condiments of choosing and serve.

Grilled Cranberry-Orange Flank Steak



  • 2 tsp. Grated fresh ginger
  • 1 tbsp. Orange zest
  • 2 tbsp. Fresh thyme leaves (separated)
  • ⅓ cup olive oil
  • ⅓ cup soy sauce
  • ½ cup orange juice
  • 1 cup fresh cranberries
  • 1 ¼ cup 100% cranberry juice
  • 1 ½-2 lb. trimmed Flank Steak
  • Salt and pepper
  • Cooking spray



    1. In a medium bowl, combine together your orange juice, cranberry juice, soy sauce, olive oil, ginger, and 1 tbsp. of thyme leaves. Place aside ⅔ cup of this mix for the sauce later.
    2. Empty your remaining marinade into a large-sized zip lock bag with the flank steak.
    3. Seal and allow for it to sit in the fridge for a minimum of 2 hours, or overnight (flipping occasionally).
    4. Allow marinade from steak to run off and discard.
    5. Dry steak with a paper towel using a patting motion. Season with salt and pepper.
    6. Mix the ⅔ cup of the remaining marinade with fresh cranberries in a small saucepan.
    7. Bring to a simmer over medium heat. Reduce down until the volume of the liquid has gone down by half and the cranberries have popped (around 10 minutes).
    8. Use a spoon to mash the cranberries and combine with orange zest. Keep warm until the flank steak has finished cooking.
    9. Coat the grate of the grill with the cooking spray and turn the heat to about 400°F.
    10. Grill your flank steak covered for 16-20 minutes, flipping once to ensure even cooking. Remove at 135°F for medium-rare, or at 145°F for medium.
    11. Leave to rest for approximately 5-10 minutes.
    12. Slice, against the grain of the Flank Steak, into thin slices.
    13. Dress with warm cranberry-orange sauce and serve.

    Honey Glazed Smoked Ham


    • 1 cup pineapple juice
    • 1 tbsp paprika
    • 1 tbsp sugar
    • 1 tbsp black pepper
    • 2 tbsp vegetable oil
    • 2 tbsp salt
    • 2 tbsp dry mustard
    • ½ cup honey
    • ½ tsp cayenne
    • ½ tbsp ground cloves
    • ¾ cup chicken stock
    • 16 lbs “ready to eat” ham


        1. The evening before smoking, mix together paprika, sugar, salt, pepper, cayenne, and 1 teaspoon of dry mustard.
        2. Rub on the surface of your ham and wrap in foil to marinate overnight in the refrigerator.
        3. In the morning, allow the ham to sit out for approximately 1 hour, with the foil removed.
        4. Now prepare your smoker, you will be smoking at around 210 degrees for 6 hours.
        5. Combine the pineapple juice, vegetable oil, chicken stock, dry mustard, and cloves, then warm over medium heat until thoroughly mixed.
        6. Place your ham into your smoker and baste with sauce once every hour.
        7. While the ham is smoking, make your glaze by mixing the pineapple juice, dry mustard,  honey, and a pinch of ground cloves.
        8. Generously coat the ham multiple times during the last hour of cooking.

      Grilled Portobello Burgers with Garlic Mayo

      SERVES: 4


      • ½ tsp. ground black pepper
      • 1 tsp. onion powder
      • 1 tsp. fine sea salt
      • 1 tsp. garlic powder
      • 1 tsp. smoked paprika
      • 1 tsp. dark or light brown sugar
      • 2 tsp. chili powder
      • ⅓ cup extra virgin olive oil


      • Olive oil for grilling
      • ¼ tsp. garlic powder
      • ¼ tsp. fine sea salt
      • 1 tsp. chopped chives
      • ⅓ cup mayonnaise
      • 1 small red onion
      • 4 buns
      • 4 lettuce leaves
      • 4 portobello mushrooms, gills, and stems removed


      1. Preheat your grill to high heat.
      2. Combine your marinade ingredients in a small bowl.
      3. Sit mushrooms on a baking sheet and drizzle the marinade over the mushrooms.
      4. Rub sufficiently to coat all sides. Let them rest for 15 minutes.
        To make your garlic mayo, stir chives, garlic powder and salt into mayonnaise in a small bowl. Refrigerate until ready to serve.
      5. Coat your grill grate in olive oil to prevent sticking.
      6. Place small red onion rings and mushrooms on the grill for 5 to 7 minutes (per side). Once they are both dark and tender, remove from grill.
      7. To dress, put garlic mayo on the top and bottom bun, place lettuce and a few onions. Top with your mushroom and cover with the top bun.
      8. Plate and serve.


        PREP TIME: 20 mins

        COOK TIME: 15 mins

        TOTAL TIME: 35 mins

        SERVES: 4



        • 1½ lbs. deboned , de skinned chicken thighs, cut into 2-inch chunks.
        • 1 large sweet potato. Peel and cut into 1-inch cubes.
        • 1 medium sweet onion, cut into 1½-inch pieces (layers separated).
        • Olive oil
        • Seven 12-inch bamboo skewers (soaked in water for 30 mins prior to use).

          Spice Mix & Glaze

          • 6 tsp. honey
          • 2 tsp. cider vinegar
          • 2 tsp. garlic salt
          • 2 tsp chili powder
          • 1 tsp. cumin
          • 1 tsp. pepper
          • 1 tsp. paprika
          • ½ tsp. salt
          • ¼ tsp. crushed red pepper


          1. Fill a small saucepan with the potato pieces and add enough water to cover the tops.
          2. Bring to a boil over a medium heat and cook for 5 minutes, with the lid partially covering the top.
          3. Stop when potatoes are nearly cooked, but still firm. Remove from the heat and allow to cool slightly.
          4. Prepare the spice mix and glaze while the potatoes cool. Start by mixing together the garlic salt, pepper, cumin, chili powder, salt, paprika and crushed red pepper.
          5. Combine your honey and cider vinegar in a separate bowl and set to the side.
          6. Place your chicken into a medium bowl and drizzle lightly with olive oil and coat with half of your spice rub.
          7. Follow the same procedure for the cooled sweet potato chunks and sweet onion pieces.
          8. Drizzle with more olive oil and toss with the remaining spice rub.
          9. Preheat your grill to medium/high. Stick the chicken, sweet potato, and onion on the presoaked skewers and grill for 8 minutes.
          10. Turn them frequently, until the chicken juices run clear,
          11. Brush your skewers with the prepared honey glaze.
          12. Remove from the grill and serve immediately.

          A Grilled Pizza Party

          A Grilled Pizza Party is the perfect way to get your friends, guests or kids involved in dinner! Prepare the pizza dough the day before or purchase prepared pizza dough from your local Pizzeria, Italian market or restaurant.

          Have each guest stretch the dough, (Don’t worry about perfect round pizzas—these are supposed to be rustic!), throw the dough onto the grill, top it with cheese and toppings and grill away.


          For the pizza

          • 6 ounces store bought or homemade Pizza Dough
          • 1/2 cup virgin olive oil, for brushing and drizzling
          • 6 garlic cloves, minced
          • 2 cups shredded Fontina cheese
          • 1/2 cup freshly grated Parmesan cheese
          • 2 containers cherry tomatoes, cut in half

          For the pizza dough

          In the Food processor

          • 1 tablespoon active dry yeast
          • 1 teaspoon granulated sugar
          • 1 cup warm water (105° to 115°F)
          • 3 cups all-purpose flour
          • 1 teaspoon salt
          • 2 tablespoons extra-virgin olive oil

          Pizza toppings

          • Grilled and raw vegetables, prosciutto strips, sausage, pepperoni, pesto, pineapple, basil leaves, fresh Mozzarella cheese, crumbled goat cheese, red pepper flakes, fresh basil leaves


          To make the pizza dough

          1. In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
          2. In the bowl of a food processor combine the flour and salt and pulse to combine.
          3. Add the water/yeast mixture and pulse until the dough forms a ball and cleans the sides of the bowl, about 1 minute.
          4. Coat the inside of a large bowl with a thin layer of olive oil and place the dough in the bowl.
          5. With a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Refrigerate until ready to use.

          To make the grilled pizza

          1. Fire up your outdoor grill or stove-top grill to medium-high.
          2. In a mixing bowl combine the shredded mozzarella and FontIna.
          3. Cut the pizza dough into 8 equal pieces and roll each ball of dough flat on a floured work surface.
          4. By hand, stretch each ball of dough into a 5-inch round, as thin as possible.
          5. Layer the floured pizza crusts on a cookie sheet, in between layers of parchment paper until ready to use.
          6. Brush the top side of the dough rounds with olive oil.
          7. When the fire is hot, drape the dough onto the grill.
          8. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over, onto the coolest part of the grill.
          9. Brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and top with cherry tomato halves and your toppings of choice.
          10. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 minutes.
          11. Serve at once, topped with the basil leaves. 


          Makes 8 Individual Pizzas.

          Chef’s Tip: Fontina is one of my favorite flavorful melting cheeses! Try using it in your next lasagna, baked pasta dish or melted on a sandwich…Delicious!




          • 3 lbs. sweet potatoes
          • 1/3 C maple syrup
          • 1 Tbsp melted butter
          • ½ tsp salt
          • Grinding of pepper corns



          1. Preheat Memphis Wood Pellet Grill to 400 °F.

          2. Peel sweet potatoes and cut into chunks. You will have about 8 cups of Potato chunks when done. Place sweet potato chunks in a large bowl.

          3. Combine maple syrup, butter, salt and pepper.

          4. Pour this mixture over the sweet potato chunks and toss them until evenly coated.

          5. Place the coated sweet potato in a shallow roasting pan lined with parchment paper cut to fit.

          6. Cover the pan with foil, place on the middle of the bottom rack in the Memphis and bake for 20 minutes.

          7. Remove the foil covering and continue to roast the sweet potatoes, stirring occasionally until the chunks are browned on the outside and soft inside. This will take about 40 minutes.


          Recipe from Memphis Wood-Fire Grills

          Festive Smoked Turkey

          Preparation Time: 25 minutes

          Cooking Time: 3 hours

          Serves: 6



          • 1 cup smoking chips
          • 1/2 cup brandy
          • 6 lb turkey, neck and giblets removed, trimmed of excess fat
          • 1/2 cup chicken stock
          • 2 Tbsp vegetable oil
          • 2 oz butter
          • 1 leek, thinly sliced
          • 4 spring onions, chopped
          • 3 strips bacon
          • 1 cup breadcrumbs, made from stale bread
          • 2 oz. pecans, chopped
          • 2 Tbsp chopped fresh sage or 1 tsp dried sage
          • 2 cups rice, cooked


          1. Soak smoking chips in brandy in a non – reactive metal dish for 1 hour.
          2. To make stuffing, melt butter in frying pan over a medium heat.
          3. Add leek and spring onions and cook, stirring, for 3 minutes.
          4. Add bacon and cook for 5 minutes longer.
          5. Add breadcrumbs, pecans and sage. Cook, stirring, for 5 minutes or until breadcrumbs are crisp.
          6. Remove from heat, add rice and mix to combine.
          7. Preheat covered barbecue to medium heat.
          8. Place dish, with smoking chips in, on barbecue grill. Cover barbecue with lid and heat for 5 – 10 minutes or until liquid is hot.
          9. Spoon stuffing into body cavity of turkey.
          10. Secure openings with metal or bamboo skewers.
          11. Tuck wings under body and tie legs together.
          12. Thread turkey onto the rotisserie spit and tie it up with string, previously soaked.
          13. Combine stock and oil and brush over turkey.
          14. Place rotisserie spit over barbecue, cover barbecue with lid and smoke, basting turkey frequently and adding brandy to dish if necessary, for 2 1/2 to 3 hours or until cooked.
          Recipe from Alfresco Grills

          Pepper-Crusted Grilled Beef Tenderloin with Bacon-Infused Potato Packets


          For the Potato Packets:

          • 16 small fingerling or baby Yukon Gold potatoes, halved lengthwise
          • 12 garlic cloves, peeled
          • 4 strips of bacon, cut into 1/2 –inch pieces
          • 2 tablespoons extra-virgin olive oil

          For the beef tenderloin

          • 1 tablespoon freshly cracked black pepper
          • 1 tablespoon pink peppercorns, crushed finely
          • 2 tablespoons kosher salt
          • 2 tablespoons olive oil
          • One (2 1/2-lb) center-cut beef tenderloin roast – trimmed and tied


          1. Stir together the black pepper, pink peppercorns and salt in a small bowl, then add the oil and stir to combine.
          2. Rub the spice mixture all over the beef tenderloin.
          3. Lay two large pieces of aluminum foil, facing separate directions, on a work surface. Repeat to assemble a second packet.
          4. Place half of the bacon pieces in the center of each foil preparation. Place half of the potato halves on top of both piles of bacon.
          5. Add half of the garlic cloves to each pile of potatoes. Season with salt and pepper and drizzle 1 tablespoon of olive oil over each pile. Toss to coat.
          6. For the first packet, pull up the sides of both pieces of foil and fold the top tightly to make a packet. Seal the second packet in the same manner.
          7. Preheat your Twin Eagles Grill so that one half of the grill is on high heat and the other side is on medium heat. Place the potato packets on the medium-heat side and cook, turning the packets every 15 minutes, for about 40 minutes total.
          8. While the packets are cooking, place the beef tenderloin on the hot side of the grill and sear all over until well browned, turning often. It will take about 15 minutes to sear the beef. Move the beef to the coolest part of grill, and tent the tenderloin with a piece of aluminum foil.
          9. Grill until a meat thermometer inserted diagonally into the center of the tenderloin registers 120°F for medium-rare, about 10 minutes.
          10. Remove the tenderloin from the grill and place it on a cutting board. Tent the tenderloin with aluminum foil and let it rest for 10 minutes before slicing.
          11. Slice the beef thinly and serve on top of the potatoes.

          Recipe from Twin Eagles Grills

          Grilled Asparagus With Spring Pesto


          • 1/4 cup walnuts, toasted
          • 1/4 cup freshly grated Parmesan cheese
          • 1/3 cup extra virgin olive oil- Zest of 1 lemon
          • 1 cup fresh basil leaves
          • 1 cup fresh mint leaves
          • 1 garlic clove, raw or roasted
          • 1 bunch fresh asparagus
          • Extra-Virgin olive oil
          • Salt and freshly ground pepper


          1. To make the pesto, combine the walnuts, cheese and the olive oil in a food processor and pulse until pureed.
          2. Add the lemon zest, basil, mint and garlic and process until smooth.
          3. Season to taste with salt and pepper.
          4. Toss the asparagus with a drizzle of olive oil and season with salt and pepper.
          5. Grill until crisp-tender and slightly charred, about 2-3 minutes (if you’re using thin asparagus spears, grill only a short time, as they will cook quickly.
          6. Remove the asparagus from the grill and drizzle with the pesto.

          Recipe from Twin Eagles Grills

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