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Fall-Inspired Grill Recipes

 

When the weather gets cooler, don’t pack the grill up! That crisp autumn air is the perfect time to spend more time in your outdoor kitchen or outside grilling with friends and family. After a summer full of grilled hamburgers and hot dogs, it may be time to switch up your go-to grill recipes. So what food do you grill in the cooler months? Here are some of our favorite fall grill recipes to enjoy any night of the week.

 

Smoked Brisket

 

This delicious smoked brisket is cooked on a kamado grill and takes a little patience, but it’s beyond worth it in the end. A flavorful smoked brisket is a perfect meal for a crisp fall night with friends! So if you want to feed a crowd for a football game this season, here is your go-to smoked brisket recipe.

 

Ingredients:

 

Directions:

 

Recipe source

 

 

Grilled Maple-Glazed Chicken

 

This chicken recipe provides all the warmth and comfort flavors you want as the year closes out. Pair this grilled chicken with autumn vegetables, and you’ll have a perfectly cozy and delicious meal. This maple-glazed chicken recipe is perfect for a busy weekday filled with work, school, and practices because you can prepare the maple marinade in the morning and quickly put it on the grill at dinner time. Grill this chicken on a high-quality BBQ grill to get the best cooking experience.

 

Ingredients

 

Directions:

 

Recipe source

 

 

Grilled Beer Brats

 

Whether you’re preparing for the big game at home or the stadium, this grilled brats is the ideal tailgating recipe. It gives everyone a unique experience from the usual hot dogs, but it’s still a crowd-pleaser. The difference-maker in these grilled beer brats is they are boiled before finishing off on the grill. If you’re planning to grill on the go this season, you can find a variety of quality portable grills like the Blaze Professional Portable Gas Grill.

 

Ingredients:

 

Directions:

 

Recipe source

 

 

Grilled Butternut Squash

 

We can’t leave these fall-inspired recipes without including a fresh fall vegetable on the grill. Butternut squash is an autumn staple, and you’ll find it even more delicious on the grill. Best of all, it’s easy to prepare and cook on your grill. You can also combine with more of your favorite fall vegetables this season.

 

Ingredients:

 

Directions:

 

Recipe source

 

 

Get Grilling This Fall Season

 

Now, as the weather cools down, it makes long days and evenings outside more pleasant. So get creative this fall and winter with your grilling recipes! There’s always an occasion to fire up the grill and gather the ones you love for lifelong memories. If you’re looking to create the outdoor kitchen of your dreams or upgrade your outdoor cooking appliances, The Outdoor Appliance Store is here to help. Contact us today for our free design services and learn more about our high-quality BBQ grills and smokers.

 

 

Stay up-to-date with The Outdoor Appliance Store on Facebook and Instagram. 

Ingredients

FOR THE APPLES

FOR THE CRUST

FOR SERVING

 
Instructions
  1. Heat grill over medium heat. In a large bowl toss together apples, brown sugar, lemon juice, cinnamon, and a pinch of salt.
  2. On a lightly floured surface, roll crust out and brush with melted butter. Sprinkle cinnamon sugar all over. Cut dough in half widthwise, then cut into 32 - 1” strips.
  3. Make individual lattice crusts by laying 4 strips of crust side by side. Lift one end of the 1st and 3rd piece of crust and lay a 5th piece on top. Lay the 1st and 3rd back down and lift the 2nd and 4th pieces. Lay a 6th piece on top and repeat with 2 more pieces of crust. Repeat to make 3 more lattice tops with remaining crust.
  4. Cut 4 large pieces of foil about 10” long and divide apples between foil pieces. Place a lattice top on each and roll top and bottom edges of foil to seal. Place on grill and cook until apples are fork tender and crust is cooked, 15 minutes.
  5. Top with a scoop of ice cream, caramel, and toasted pecans before serving.

 

Recipe From www.food.theffeed.com

5 Ways to Use Your Outdoor Gas Griddle

 

Whether you just added an outdoor gas griddle to your outdoor kitchen or you are considering if it's right for you, you're in for a treat. An outdoor gas griddle is one of the most versatile outdoor kitchen appliances and truly allows you to get your creative juices flowing. Need some tips to get started? We have five different ways to use your outdoor gas griddle to get more unique experiences in the backyard with family and friends, plus some of the top outdoor gas griddles. These are simple, delicious, and will be a crowd-pleaser all the time!

 

1. Breakfast for Dinner

 

When you find yourself in a recipe rut or just don't feel like preparing a big meal, where do you turn? A nice plate of pancakes and bacon is all you need. Like an indoor electric griddle, your outdoor bbq griddle can whip up some fantastic breakfast staples. If your outdoor griddle is large enough, you can grill the whole meal at once, pancakes, eggs, sausage, and bacon. Just don't forget the syrup, and you are set for a delicious breakfast, no matter the time of day.

 

2. Hibachi for a Crowd

 

Now's your chance to show off your hibachi chef skills and toss some shrimp to the crowd. In all seriousness, your outdoor gas griddle is a perfect way to grill smaller food that might not work well on your bbq grill. Chop some vegetables, dice up chicken and steak, add some shrimp, and everyone's favorite, fried rice. A delicious hibachi meal is a fun and unique way to experience your outdoor kitchen. It gets everyone involved, and the result is a filling and tasty dinner.

 

3. Gourmet Sandwiches

 

When we say grill up some sandwiches on your gas griddle, we aren't talking about your average weekday lunch options. An outdoor gas griddle allows you to get a perfectly grilled sandwich since there's even heat throughout the griddle. You can get fancy with a grilled cheese by adding unique spreads and ingredients or making an extra meaty sandwich with roast beef or steak. Pair it with a bagged salad or chips, and you have yourself an easy meal everyone enjoys.

 

4. Famous Smash Burgers

 

You can get one of the famous smash burgers at a fast-food restaurant, but why not make it in the comfort of your backyard?! Smash burgers require a flat top surface since the patties are smashed very thin while cooking. While smash burgers are unique takes on hamburgers already, there are many variations with toppings, seasonings, and sauces to make it even more custom to your liking. You'll perfect your smashing technique in no time and whip up everyone's favorite burger.

 

5. Fajita Fiesta

 

If you love the sizzle of fresh fajitas, then your outdoor gas griddle is your perfect cooking companion. Since the peppers, onions, and sliced meat can easily fall through the grates on a gas grill, it's the ideal meal for the outdoor gas griddle. All of that chopping will be worth it when you hear that sizzle and bite into your spicy creation. Fajitas is another meal that can be made all at once on your gas griddle, depending on its size. Your taco night just got an upgrade!

 

 

Top Outdoor Gas Griddles

 

When you're looking for an outdoor griddle, you have several options to choose from. You can select a built-in gas griddle that works perfectly if you're already designing an outdoor kitchen. There are also top-quality gas griddles on a cart that make it portable to move where you need it. You'll find many outdoor griddles on the market, but certain outdoor gas griddles stand out above the rest.

 

 

Find Your Outdoor Gas Griddle at The Outdoor Appliance Store

 

Cooking on a gas griddle in your outdoor kitchen or backyard is one of the most fun ways to grill. You have a variety of food options with even more recipe variations to make it your own. Our gas griddles will produce delicious meals, no matter what you choose to make. Contact our outdoor kitchen and grill experts today at (844) 234-7714 to learn more about our gas griddles. 

 

 

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Ultimate Summer Grill Recipes

 

Summer is officially here, so that means everyone is firing up their grill for all occasions. Whether it’s a quick weeknight dinner for your family of 4 or a large bbq for 20 people, you can always find an excuse to put your favorite foods on the grill. Some of you might be year-round grillers, but grilling in the summer is especially nice because of the delicious produce and herbs that are in peak season this time of year. We have your unique, simple, and delightful summer grill recipes that will leave everyone coming back for more.

 

Grilled Bruschetta

 

Ingredients:

 

Instructions:

 

This is a wonderful recipe to show off the produce and herbs from your home garden. You can use various fresh herbs with this bruschetta recipe. Basil or parsley would be equally as delicious. 

 

Recipe source

 

Grilled Vegetables

 

Ingredients:

 

Instructions:

 

If you have an abundance of vegetables in your garden, this is a great recipe to get a mix of flavors in the fun presentation of skewers. Feel free to mix it up with whatever summer veggies you have on hand!

 

Recipe Source

 

Grilled Lemon Herbed Chicken 

 

Ingredients:

 

Instructions:

 

Grilling chicken is especially easy with this recipe. It’s a marinade that you probably have all the ingredients at home. Ideally, you should marinate the chicken for several hours or even overnight. You can use a combo of herbs as well to boost the flavor.

 

Recipe source

 

The Perfect Grills For Your Summer Recipes

 

With these fantastic summer grill recipes in hand, you need a quality grill to take your food to the next level. It’s essential to pay attention to the type of grill you purchase because it ensures food is cooked evenly, safely, and efficiently. You don’t need an endless amount of money or a massive space for an outdoor kitchen to have a high-quality grill, either. We offer a variety of gascharcoalelectric, and pellet grills in many price ranges. From built-ins to cart grills, we can make any outdoor area a grilling haven. 

 

While all of our recipes today are cooked on a BBQ grill, there are many more outdoor cooking options for preparing your favorite foods outside. Consider outdoor gas griddles and pizza ovens to expand your culinary skills. We also feature grills that have integrated rotisserie and smoker systems. A delicious dessert pizza, seasoned rotisserie chicken, or stir fry steak can be a part of your regular meal rotation. Before you know it, you’ll enjoy breakfast, lunch, and dinner in your outdoor kitchen!

 

 

The Outdoor Appliance Store wants to make your BBQ grill and outdoor kitchen dreams come true. Summer is the perfect season of the year to take your grilling area to the next level because there are endless opportunities and recipes to make good use of your grill. Connect with our expert team through our live chat or call us at 844-234-7714 to find the perfect high-quality grill for your needs.

Easy & Delicious Mother's Day Grilling Recipes

 

Mother’s Day is a perfect way to kick off the grilling season. The weather is changing and having an outdoor cookout is a great escape from the indoor kitchen. Mom wants a break in the kitchen anyway, so why not fire up the grill with some tasty recipes everyone will love? Invite the whole family and enjoy some of our recipes to celebrate. Whether you’re inviting a crowd over or have a full day planned to pamper your mom, you likely want easy Mother’s Day grilling recipes that don’t sacrifice taste. Let’s get you set up with a Mother’s Day she’ll remember forever!

 

Set the Stage

 

For a delicious grilled Mother’s Day feast, you have to make sure you have the right supplies. It’s not too late to bring home a state-of-the-art grill before her big day! Our wide selection of bbq grills will meet your budget, level of expertise, and wish list. Starting with a high-quality bbq grill will make all the difference in your grilled foods. It’s a worthy investment that you will enjoy the benefits from for years to come!

 

Get all of your grill tools ready and prepare to treat the mothers in your life to a special meal. On the menu this Mother’s Day is an easy grilled chicken seasoned to perfection, along with grilled corn on the cob and grilled herbed potatoes. Start building your shopping list for a delightful meal!

 

Easy Mother’s Day Grilling Recipes

 

Seasoned Grilled Chicken

 

Ingredients:

1-3/4 lbs boneless, skinless chicken breasts

6 tablespoons extra virgin olive oil

4 large garlic cloves, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1-1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1-1/2 teaspoons lemon zest from one lemon

 

Instructions:

  1. Place each chicken breast, one at a time, in a gallon ziplock bag and pound to an even ½-inch thickness with a meat mallet.
  2. Mix all of the ingredients together in a gallon ziplock bag. Add the chicken breasts to the bag, mix and massage the marinade into the meat until evenly coated. Completely seal the bag and place it in the refrigerator for at least 4 hours or overnight. 
  3. Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and let it rest for several minutes before serving.

 

Recipe from Once Upon A Chef

 

Pro tip: Double the recipe, and you can enjoy this chicken in many different recipes throughout the week! You can even freeze grilled chicken for later.

Grilled chicken is a staple that anyone, kids included, will enjoy! What do you serve with this flavorful chicken? Sure, you could whip up a side dish inside, but use this as an opportunity to grill a tasty side dish or two outside. 

 

Grilled Corn

 

Ingredients:

4 ears of corn, husked

1 tablespoon of olive oil

2 tablespoons of butter

Salt & pepper to taste

 

Instructions:

  1. Brush corn with olive oil
  2. Preheat the grill to high heat and then place corn directly on the grill for about 10-15 minutes, turning occasionally. Remove from grill, transfer to a platter, and serve with butter, salt, and pepper.

 

Pro tip: Try an herbed or garlic butter for extra flavor. Check out our other ways of seasoning grilled corn too!

 

 

Grilled Herb Potatoes

 

Ingredients:

1 pound baby red potatoes (about 16), cut in half

1/4 cup cranberry juice

2 tablespoons butter, cubed

1 teaspoon each minced fresh dill, oregano, rosemary, and thyme

1/2 teaspoon salt

1/8 teaspoon pepper

 

Instructions

  1. In a large bowl, combine all ingredients and place them on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around the mixture, sealing tightly.
  2. Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Recipe from Taste of Home

 

 

It’s really that simple! Three recipes that make a wholesome, balanced meal all cooked to perfection on the grill. The best part is each of these grilled recipes is no fuss, meaning you spend more time with family and less time prepping in the kitchen. If you want more grill recipes to get you through peak grill season, check out our other delicious grill recipes.

 

 

You have all the recipes, and now you just need the finest grill in town! If you’re ready to upgrade your outdoor kitchen or grill, give us a call, chat live, or visit our store to find the perfect grill for your needs. We have all of the top brands with a variety of features, so no matter how you like to grill, our bbq grills will exceed your expectations! Spoil the favorite mom in your life with a brand new bbq grill.

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.   

Ingredients:

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.

Directions:

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. 

Directions:

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. 

Directions

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:

Directions:

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.

Ingredients 

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

Ingredients

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
Limes

 

Directions

  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

Ingredients

 

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

Directions

  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
Seasoning
1 each / Lime
2 Cup / Arugula & Watercress
Pork Chop (8 – 10x)
Brine ( Water, Sugar, Salt, Rosemary,
Garlic)
Dry Rub Seasoning
Bleu Cheese
Lime
Arugula
Watercress

 

Directions

  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

Directions

  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

Directions

  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

Get ready for summer with this Grilled Pineapple Salsa Recipe! Grab your favorite tortilla chips and a cold beverage, and you are ready to go!

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

 

Directions

  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 vegetables 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

 

Directions

  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)

 

Directions

  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

 

DIRECTIONS

  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

DIRECTIONS

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!

BIG GREEN EGG ROASTED PRIME RIB

Ingredients

 – 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

DIRECTIONS
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

Ingredients

  • 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

 

Directions

  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 

SERVES: 6

PREP TIME: 10 MINS

GRILL TIME: 24 MINS

INGREDIENTS:

  • 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

DIRECTIONS:

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

SERVES: 6-8

INGREDIENTS

  • 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

    DIRECTIONS

     

    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

    Ingredients:

    • 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

      Directions:

        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

      MARINADE

      • 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

      BURGERS

      • 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

      DIRECTIONS

      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.

        SPICY-HONEY GLAZED CHICKEN AND SWEET POTATO KEBABS

        PREP TIME: 20 mins


        COOK TIME: 15 mins


        TOTAL TIME: 35 mins

        SERVES: 4

         

        INGREDIENTS

        • 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

          Directions:

          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.

          Ingredients:

          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

          Directions

          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!

           

          SWEET POTATOES: MAPLE-GLAZED & ROASTED

          Ingredients

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

           

          Preparation

          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

           

          Ingredients

          • 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

          Directions

          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

          Directions:

          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

          Ingredients:

          • 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

          Directions:

          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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