2024
Table of Contents Homemade BBQ Chicken Legs 3 Prosciutto Wrapped Figs Goat Cheese 4 Grilled Zucchini with Lemon Salt 5 Chimichurri Skirt Steak 6 Margherita Pizza 7 Grilled Hassleback Potatoes 8 Grilled Mayo Biscuit 9 Honey Grilled Peaches 10 Sticky Ribs 11 Grilled Mexican Street Corn 12 Grilled Pineapple w/ Rum Sauce 13 Southwest Skillet Cornbread 14 All American BBQ Sauce 15 White BBQ Sauce 16
Homemade BBQ Chicken Legs
Ingredients
1/4 cup brown sugar
2 tsp. Worcestershire sauce
2 tsp. yellow mustard
2 tbsp. Heinz 57
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. Old Bay seasoning
Directions
1 tsp. paprika
1 tbsp. molasses
4 tbsp. apple butter
2 tsp. apple juice per chicken leg
Hot sauce – to taste
12 chicken legs
1. In a mixing bowl, slowly add brown sugar with Worcestershire sauce. Stir until sugar fully dissolves.
2. Stir in yellow mustard and Heinz 57 to taste.
3. Add some molasses to thicken up the sauce.
4. If so desired, add apple butter to remove some of the tartness.
5. Add hot sauce in mixture to taste.
6. Rub chicken legs with kosher salt (it sticks to meat better), black pepper, Old Bay seasoning, and paprika (for color and crispy skin)
7. Using a marinade injector, inject apple juice into chicken legs before grilling.
8. Heat grill to about 250 degrees, and place chicken legs on grill. Continue cooking the chicken, about 10-15 minutes, turning frequently. Before they are done, inject apple juice again.
9. Brush sauce on chicken legs to cover them, or dip them into sauce, completely covering them.
10. Finish cooking on grill to heat sauce. Internal temperature of chicken should be 165 degrees. Then remove from grill.
11. Let chicken legs rest 10-15 minutes for best taste.
3
Prosciutto Wrapped Figs Goat Cheese
Ingredients
8 oz. soft goat cheese
2 tsp. finely chopped fresh rosemary
Salt & freshly ground black pepper
24 fresh figs
1/4 lb. thinly sliced prosciutto
Olive oil for brushing and drizzling
Grilling skewers
Directions
1. Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl and stir.
2. Make a small slit in the bottom or side of each fig. Use a pastry bag to pipe cheese mixture into each fig through the slit. Fill figs with just enough cheese so that they expand slightly.
3. Tear or cut the prosciutto into long strips. Wrap a strip of prosciutto around each fig, and then place the figs on a skewer.
4. Brush figs with olive oil, and season with salt and pepper.
5. Place fig skewers on a moderately hot grill. Rotate skewers until figs are very hot, and cheese starts to ooze (about 6 minutes).
6. Remove from grill, and drizzle with olive oil. Serve immediately.
4
Grilled Zucchini with Lemon Salt
Ingredients
6 Medium Zucchini
1/4 Cup Olive Oil
Kosher Salt And Freshly Ground Pepper
Grated Zest Of 3 Lemons (About 3 Tbsp)
Juice Of 2 Lemons
Directions
1. Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
2. Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
3. Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.
5
Chimichurri Skirt Steak
Ingredients
1-2 lbs. skirt steak
1 bunch Italian flat leaf parsley, stems removed
6 cloves garlic
1 medium sized shallot, minced
1 tsp. crushed red pepper flakes
5-6 dashes crushed chipotle pepper
2 tsp. black pepper
3 tsp. salt
1 1/2 cups olive oil
1 cup red wine vinegar
Directions
1. Combine all ingredients except steak in food processor, and process to desired consistency. Reserve 1 cup chimichurri mixture, set aside and refrigerate.
2. Marinate steak in remaining chimichurri mixture for at least one hour.
3. Heat gas grill to high. Lay steak horizontally across grates.
4. Grill with cover down for 5-6 minutes per side.
5. Let steak rest for 5 minutes before slicing.
6. Slice thinly against the grain.
7. Serve over black beans and rice.
8. Drizzle desired amount of reserved chimichurri sauce on top.
6
Margherita Pizza
Ingredients
6-inch round of pizza dough, stretched
1 1/2 tbsp. of tomato sauce
2 cups fresh mozzarella
3 basil leaves, torn
Extra virgin olive oil
Salt
Directions
1. Heat your pizza oven to the highest temperature for about an hour.
2. Stretch your pizza dough until its smooth and thin, and transfer onto your pizza oven tray or a pizza stone.
3. Starting at the center, spread the tomato sauce over the dough by using the back of a spoon until it’s evenly spread.
4. Add a drizzle of extra-virgin olive oil over the pizza.
5. Divide the mozzarella into large chunks and put them on top of the tomato sauce.
6. Spread basil leaves and any other toppings across the pizza. Then, sprinkle a dash of salt.
7. Place the pizza into the pizza oven for 5-8 minutes or until the crust is golden and the cheese is bubbling.
7
Grilled Hasselback Potatoes
4 Medium Potatoes
4 Cloves Of Garlic, Minced
Parmesan Cheese, Half Sliced And Half Grated
2 Tbsp Olive Oil
Salt
Pepper
Directions
1. Cut off the bottom (lengthwise) of each potato to create a flat surface for the potato to rest on. With a sharp knife, carefully cut vertical slits into each potato about every 1/8inch without cutting all the way through the potato.
2. Rinse the potato under running water and fan out the slits – be sure to rinse inside. Place potato on a microwave safe plate and microwave for 5 minutes. Flip potatoes over and microwave for an additional 5 minutes.
3. Once out of the microwave, place garlic and sliced parmesan into the slits of each potato. Brush potatoes with olive oil all over and season with salt and pepper. Sprinkle the grated parmesan on top.
4. Place potatoes on a piece of aluminum foil and bring the edges up around the potato, forming an enclosed pouch. Cook on a gas grill on medium-high heat until they are crispy on the outside but still soft on the inside, 30-40 minutes. If desired, add more cheese 4-6 minutes before done cooking.
5. Remove from grill, remove aluminum and let cool, then serve while still warm.
Ingredients
8
Grilled Mayo Biscuit
Ingredients
2 Cups Self-Rising Flour (Sifted)
4 Tbsp Of Mayonnaise
1 Cup Of Bulgarian Style Buttermilk
Butter (Not Margarine)
Directions
1. Preheat grill to 450 degrees.
2. Mix mayonnaise into flour with a fork.
3. Make a well in the flour mixture, and pour buttermilk into the well.
4. Fold the buttermilk into the flour mixture VERY GENTLY.
5. Drop heaping tablespoons of biscuit dough into a well-oiled 10” cast-iron skillet on grill starting around the outside edge and working your way toward the middle.
6. Let dough rise 5-10 minutes. Place thin pats of butter (not margarine) on top of each biscuit.
7. Grill for 12-14 minutes.
8. Once done, brown the biscuits under a broiler for 30-60 seconds.
9
Honey Grilled Peaches
Ingredients
4-6 Fresh Peaches
5 Tbsp Honey
1/4 Tsp Cinnamon
1/4 Tsp Salt
Mint Leaves (Optional)
Directions
1. Preheat your grill on high for at least 15 minutes.
2. Cut your peaches crossways following the natural line on the peach. Separate and remove the pits.
3. In a shallow bowl, whisk together honey, cinnamon, and salt.
4. Be sure to re-whisk this mixture just before you coat the peach in it.
5. Dip each peach half in the honey mixture until it’s completely coated.
6. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved.
7. Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs.
8. Serve with ice cream, extra honey, mint, or chopped pistachios.
10
Sticky Ribs
Ingredients
1/4 Cup Light Brown Sugar
2 Tbsp Granulated Sugar
Kosher Salt
Ground Black Pepper
One 3-Pound Slab Baby Back Ribs
Directions
1. Preheat the grill to 300 degrees
2 Cups Bbq Sauce
1 Tsp Paprika
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Chili Powder
2. Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
3. Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
4. Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
5. Heat a grill pan for cooking at medium-high heat
6. Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side.
7. Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs.
11
Grilled Mexican Street Corn
Ingredients
1 cup sour cream
1 cup mayonnaise
1 tsp. Mexican chili powder
1 tbsp. cilantro, chopped
1/2 lime, squeezed
1/2 cup Parmesan cheese
Salt & pepper to taste
Fresh corn on the cob
Directions
1. Clean and dry corn. Season with salt and pepper.
2. Set gas grill to high heat. Preheat for 5 minutes.
3. Combine sour cream, mayo, cilantro, chili powder, lime juice, salt, and pepper in small mixing bowl.
4. Place corn on grill, rotating occasionally, until cooked through (5-6 minutes per side) or until lightly charred.
5. Transfer corn to bowl with sauce mixture and use a large spoon to evenly coat corn on all sides with mixture.
6. Remove corn from bowl. Sprinkle more chili powder (to taste) and Parmesan cheese on top.
12
Grilled Pineapple With Rum Sauce
Ingredients
1 Pineapple
2 Tsp Butter
1/4 Cup Brown Sugar
1/4 Cup Rum
1 Pint Of Vanilla Ice Cream
Directions
1. Cut the top and bottom off the pineapple. Begin peeling and cutting it crosswise into 8 rings about 1/2 inch thick each.
2. Use a spoon or apple corer to carve out the center core of each ring.
3. Grill the pineapple for 2 to 3 minutes on each side, or until it is nicely brown and grill marks have appeared.
4. While the pineapple grills, heat the butter, sugar, and rum in a small saucepan over a low heat.
5. Continue to stir the mixture until the sugar dissolves (about 2 minutes), and the sauce has thickened slightly. Remove the sauce from the heat.
6. Place a pineapple ring on each plate, and scoop 1/4 cup of ice cream into the center of the ring.
7. Drizzle about 2 teaspoons of sauce on top.
13
Southwest Skillet Cornbread
Ingredients
1 tsp. Crisco®
1 cup all-purpose flour
1 cup white cornmeal
1 egg
1/2 cup vegetable oil
1 cup buttermilk
1 can drained Southwest corn
1 medium diced onion
1 medium diced green pepper
1 cup shredded cheese
1/2 tsp. cayenne pepper
Directions
Preheat grill to 400 degrees. Heat cast iron skillet and melt 1 tsp Crisco® to grease.
In a large bowl, stir remaining ingredients together. Mix well.
Pour batter into prepared cast iron skillet.
Close the grill lid and bake for 30-35 minutes until center is set and top is golden brown.
14
All American BBQ Sauce
Ingredients
2 Tbsp Butter
1 Large Onion, Finely Chopped
2 Garlic Cloves
1 Can Chopped Tomatoes
1 Cup Ketchup-Style Chili Sauce
½ Cup Apple Cider Vinegar
½ Cup Unsulfured Molasses
2 Tbsp Spicy Brown Or Dijon Mustard
2 Tbsp Worcestershire Sauce
Directions
1. Heat the butter in a heavy-bottomed medium saucepan over medium heat. Add the onion and cook until golden – about 8 minutes. Stir in the garlic and chopped tomatoes and cook for another 2 minutes.
2. Add the chili sauce, vinegar, molasses, mustard, and Worcestershire sauce to the pan. Bring to a simmer and reduce heat to a medium-low. Stir frequently and continue to simmer until the sauce is slightly reduced –about 20 minutes.
TIP: Wait to sauce your food until the last few minutes of grilling. Since most barbecue sauces have a good amount of sugar, the sauce is likely to burn when exposed to the heat of your grill.
15
White BBQ Sauce
Ingredients
2 Cups Mayonnaise
2 Tbsp Ground Black Pepper
2 Tbsp Salt
6 Tbsp Lemon Juice
6 Tbsp Distilled White Vinegar
4 Tbsp White Sugar
Directions
1. In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar, and sugar.
2. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill.
TIP: Serve extra as dipping sauce.
16
Thank You To All Of The Home Chefs That Submitted Recipes
To Make This Book Happen!