The Grilling For Heroes Cookbook

THE GRILLING FOR HEROES COOKBOOK SIZZLING RECIPES FOR YOUR PROPANE GRILL

Introduction by cookbook author and TV personality Sunny Anderson.

Š2015 Propane Education and Research Council. All rights reserved. Do not reproduce without express permission.

THE GRILLING FOR HEROES COOKBOOK SIZZLING RECIPES FOR YOUR PROPANE GRILL

A MESSAGE FROM SUNNY ANDERSON I am so proud to be a part of this cookbook. Many years ago I proudly enlisted in the United States Air Force and at the time had no idea where it would take me. Quite like being an Army brat my entire life thus far, the military has a way of taking you all over the world and if you look close, you're actually always home.

That's what I hope this book does for you, takes you everywhere without leaving the comfort of your home.

That's what true comfort food is, whether from the oven or fresh from the grill, it makes you feel good. If there's one thing I know it's food and its power to heal and bring us together. This is a book of stories and food all with a proud military connection. Give them a try and share the food and stories with friends and family and if you run into a veteran in addition to thanking them for their service, ask how they're doing. You may gain yet another story to add to these inside. Cook safe and spread the food love!

ABOUT SUNNY ANDERSON

Since 2007, Sunny has been delighting TV audiences with her recipes and upbeat personality. And as an army brat and military veteran, our armed forces hold a special place in her heart.

ABOUT GRILLING FOR HEROES

One hundred percent of the proceeds from cookbook downloads will go to Hope For The Warriors, a non-profit organization dedicated to enhancing the quality of life for post-9/11 service members, their families, and families of the fallen.

SUNNY’S GRILLED ORANGE BEEF & BROCCOLI BEEF: ¬¬ 2 c. orange juice ¬¬ 1 (2 lb.) flank steak ¬¬ Salt and pepper ¬¬ 1 tbsp. Italian seasoning ¬¬ 1 tbsp. garlic powder ¬¬ 1 tbsp. onion powder ¬¬ 2 tbsp. chili powder BROCCOLI: ¬¬ 2 heads broccoli ¬¬ 2 tbsp. orange juice ¬¬ 2 tbsp. shallot, finely chopped ¬¬ 1 tsp. Dijon mustard ¬¬ ¼ c. olive oil, plus a few tbsp. ¬¬ Salt and pepper

Recipe courtesy of Sunny Anderson, 2015

Beef

Broccoli

In a small saucepan, cook orange juice until reduced by half. Add 2 teaspoons Kosher salt. Remove from heat and allow to cool.

Cut the heads of broccoli into long florets keeping most of the stem on.

Once cool, place into a large dish or plastic storage bag and add steak. Let marinate in the fridge for 1–2 hours.

Bring a large pot of water to a boil.

Add salt. Add the broccoli to the hot water and cook for 1 minute. Remove the florets to a bath of ice water.

While it’s marinating, prepare the dry rub.

Mix Italian seasoning, ½ teaspoon black pepper, 2 tablespoons salt, garlic powder, onion powder, and chili powder.

Remove from ice water and dry.

After 1 hour, remove from the marinade and rub with all of the seasoning mixture.

Let the steak sit at room temperature for another hour.

For the dressing, whisk together orange juice, Dijon, shallot, olive oil, salt and pepper.

When ready to cook, heat a grill to a high heat. Rub the steak with a little olive oil and spray with a little cooking spray before placing it on the hot grill. Cook to desired doneness.

Remove to a carving board and allow to rest for 10 minutes. Slice and serve. Serves 4.

Rub each broccoli piece with olive oil and season with salt and pepper.

Grill until charred and tender then toss with the dressing.

PROPANE GRILLING FOR HEROES COOKBOOK 5

SAFE GRILLING TIPS

1

FOLLOW THE MANUFACTURER’S INSTRUCTIONS.

2

POSITION THE GRILL IN A SAFE LOCATION.

Whether it’s assembly, use, maintenance, cleaning, or storage, make your grill manufacturer’s instructions your go-to resource for safe grilling.

1

2

3

4

Keep your grill outdoors and at least five feet from the house on a level surface that is clear of outdoor furniture, overhead trees, or other potential fire hazards.

3

CHECK FOR LEAKS.

4

FOLLOW PROPER LIGHTING PROCEDURES.

5

FOLLOW PROPER RELIGHTING PROCEDURES.

6

BE PRESENT.

Use a soapy water solution to check connections for leaks.

Expanding bubbles indicate a leak. Follow this procedure every time you replace a cylinder.

Follow the manufacturer’s lighting instructions. With all grill models, keep the lid open and don’t lean over the grill when lighting it.

If your flame goes out, turn off the gas and refer to your owner’s manual. At a minimum, with all grill models, keep the lid open and wait at least 15 minutes before relighting.

Stay close and never leave your grill unattended.

5

6

RECIPES PORK

CHICKEN Honey Dijon Grilled Chicken

8

Classic Baby Back Ribs on the Grill

Chicken Thighs with Tangy Sweet Sauce Beer Can Chicken

10

American Ribs

10

Hero Huli Chicken

11 12

13

Honey Cooked Chicken

Hot and Spicy Turkey Burgers on the Grill Chipotle Ranch Chicken Skewers Skinny Greek Chicken Kabobs

14

19

28

29

Armadillo Eggs

25

Buffalo Burger

26

26

27

Grilled Filet with Mushroom and Brandy Peppercorn Cream Sauce

21

27

28

MEDLEYS 30

31

OMG Stew

33

Packets of Yum 31

34

DESSERT

31

Perfect for a Party: Grilled Squash, Zucchini, and Onion Orzo Salad

25

Classic Beef Roast on the Grill

20

23

24

E-Z Grilled Ribeye Steaks Hoosier Style

Grilled Corn on the Cob with Honey Basil Butter

Grilled Spiced Potato Wedges

23

Filet Mignons with Just a Hint of Garlic

Beer Garden Steak

20

Japanese Beer Teriyaki Sauced Pork Ribs

BS Marinated Veggies

30

22

Beer Steak

SEAFOOD 29

Pizza Burger

Giant Burger

VEGGIES AND SIDES

Lemon Pepper Salmon on the Grill

22

Desperado Burger

19

Grilled Truffle White Pizza with Sweet Italian Sausage and Arugula Delma's Grilled Hot Dogs

18

15

Easter Lamb Dinner — Russian Molokan

Crab-Stuffed Lobster Tails

12

Hero's Gyros

21

Garlic-Basted Tomahawk Steaks

14

LAMB

Bacon and Feta Salmon

17

Big John's Great Sassy Sausage (Honoring John Pytlak)

13

16

Chipotle, Rosemary, and Apple Pork Tenderloin with Jalapeno Fruit Jam

11

Sweet and Savory Marinated Grilled Chicken

Balsamic-Marinated Flank Steak

17

Bacon-Wrapped Irish Beer Brats

Grilled Artichoke Chicken Kabobs

15

Garden Green Beans and Marinated Pork Loins All-Day Pork Shoulder

Skewered Chicken Breasts with Bacon Apple BBQ Chicken

9

9

Dry Rub Grilled Hot Wings Hog and the Hen

BEEF

Grilled Peaches with Greek Yogurt

32

Southern Italian Corn Bread (Broccoli Appetizer)

34

AFTERWORD 32

ABOUT PERC

PROPANE GRILLING FOR HEROES COOKBOOK 7

HONEY DIJON GRILLED CHICKEN Preheat grill or grill pan on medium-high heat and spray with non-stick cooking spray or olive oil.

Once pan is hot, reduce heat to just below medium.

In a small bowl, combine the Dijon mustard, honey, and parsley flakes. Set aside.

Flatten chicken breasts to an even thickness by placing between two sheets of parchment paper and pounding with a rolling pin or heavy bottomed pan. Season with salt and pepper to your liking.

Place chicken on grill for 3 minutes, then flip over and brush the chicken with the honey Dijon sauce. Grill for an additional 2–3 minutes, then remove from grill and loosely cover with tin foil. Let rest for 5 minutes before enjoying. Serve with any additional sauce on the side for dipping.

¬¬ 4 (6 oz.) boneless skinless chicken breast halves

¬¬ 3 tbsp. honey

¬ ¬ ¹/³ c. horseradish Dijon mustard (regular Dijon mustard will work too)

¬¬ Salt and pepper to taste

¬¬ 1 tbsp. parsley flakes

I've had several members of my family join the armed forces. My uncle was one of the first to serve in the war in Iraq and sadly lost his life there. I will never forget him and the courage he had to fight for our country. My heart and prayers go out to all those still fighting and defending our beautiful land.

SHAWN

iwashyoudry.com St. George, Utah

CHICKEN THIGHS WITH TANGY SWEET SAUCE ¬¬ 8 chicken thighs

¬¬ 3 tbsp. brown sugar

¬¬ 1 lemon

¬¬ Ginger

¬¬ 1 orange

¬¬ Olive oil

¬¬ 2 tsp. low-sodium soy sauce

¬¬ Salt, pepper, and garlic to taste

POULTRY

Sprinkle chicken with olive oil, salt, and pepper. Slow cook for 1 hour on the grill.

Mix juice of lemon, juice of orange, soy sauce, brown sugar, and a little ginger. When chicken is cooked, spread sauce on the chicken and let cook for another 15–20 minutes.

Serve with veggies and enjoy!

The military makes me feel safe and proud to be an American.

DEE

Lafayette Hill, Pa.

BEER CAN CHICKEN ¬¬ 1 whole chicken ¬¬ 1 can beer (opened) ¬¬ 2 tbsp. barbecue rub ¬¬ 2 c. wood chips (I use mesquite; apple or cherry is also good) soaked for 1 hour in half a can of beer, plus water to cover

Season chicken inside and out with the rub. Put the remaining rub in the opened can of remaining beer.

Poke a few extra holes in the top of the chicken and place on the can.

Put it on the grill with a drip pan underneath, opposite the burner that is lit.

Place the wood chips over the burner in a foil pan or smoke pan.

Cook for 1 ¼ to 1 ½ hours.

I was a naval aviator for eight years flying Douglas A-4 Sky Hawks.

I served two combat tours in Vietnam on the USS Ranger CVA-61 and the USS Enterprise CVAN-65, and I instructed in the Naval Air Advanced Training Command (VT-23) and at Navy Fighter Weapons School (VF-126). Military service is a time-honored way to serve our country. I have the greatest admiration and respect for anyone who wears or has worn the uniform and signed a blank check payable for an amount of up to and including their life to the citizens of the United States of America!

STEVENS

Given, W.Va.

PROPANE GRILLING FOR HEROES COOKBOOK 9

DRY RUB GRILLED HOT WINGS ¬¬ 2 lbs. chicken wings ¬¬ 2 tbsp. olive oil ¬¬ 1 tsp. garlic powder ¬¬ 1 tsp. pepper ¬¬ 1 tsp. red hot paprika

POULTRY

¬¬ 1 tsp. onion powder ¬¬ 1 ½ tsp. crushed red pepper ¬¬ 1 tsp. cayenne pepper ¬¬ Hot buffalo sauce

Rub chicken wings with olive oil.

Combine spices in a bowl. Rub wings with spice mix and place on preheated grill. Cook on both sides for 7 minutes each or until cooked through.

Thank you for protecting our nation!

Remove from grill and serve with a drizzle of hot buffalo sauce to taste.

MICHAEL

New York, N.Y.

HOG AND THE HEN Mix beer with ¼ cup salt and pepper. ¬¬ Boneless skinless chicken breast ¬¬ Apple or pecan smoked bacon ¬¬ White onion ¬¬ Green and red peppers ¬¬ Mushrooms ¬¬ Apples ¬¬ Jalapeño

¬ ¬ Salt and pepper

Marinate chicken in the mixture for two hours.

¬ ¬ Garlic powder

Chop peppers, onion, mushrooms, apples, and jalapeño with a vegetable chopper.

Add a tablespoon of salt and pepper.

¬ ¬ Onion powder ¬ ¬ Smoked paprika ¬ ¬ Jamaican seasoning ¬ ¬ Two dark lager beers

I appreciate our armed forces because I have spent the last 22 years in the Navy and have seen and experienced all that our military men, women, and families sacrifice for our country.

AARON

Cinniminson, N.J.

Pull out chicken, split in half, and make a pocket in the chicken. Stuff pocket with the chopped veggie/fruit mix. Close the gap and cover chicken with a mixture of equal parts salt, pepper, smoked paprika, and Jamaican seasoning.

Wrap in bacon so the entire breast is covered in bacon. Secure the bacon and opening of chicken with toothpicks. Place on grill. With indirect heat, cook until the bacon is almost crisp. Let sit for 10 minutes.

SKEWERED CHICKEN BREASTS WITH BACON RUB:

SKEWERS:

¬ 2 tsp. chili powder ¬ 1 tsp. garlic salt

¬ 2 (6 oz.) boneless skinless chicken breasts

¬ 1 tsp. paprika

¬ 8 bacon slices

¬ 1 tsp. thyme

¬ 4 medium bell peppers

¬ ½ tsp. dry mustard

¬ 1 medium/large yellow potato (Yukon Gold)

¬ 1 tsp. freshly ground black pepper

POULTRY

The men and women of our military and their families deserve everything we can give them. I salute those who have served, those that are currently serving, and those who will one day pick up the standard to protect our country and its people.

¬ 4 bamboo skewers, soaked in water

In a medium size bowl, blend together all the rub ingredients and set aside. Cut chicken breasts in half, lengthwise, and cut each strip into 4 even pieces; marinate chicken in rub for at least 30 minutes. Cut the tops and bottoms of the bell peppers and discard the seeds; quarter each bell pepper and set aside. Quarter the onion, peel each layer, and set aside. Cut the potato into 12 chunks. Boil potatoes until they just begin to turn translucent on the edges, then drain and set aside.

Preheat grill for 10–15 minutes, with all burners on high. While grill is heating, cut the bacon slices in half and fry in a pan until about half-cooked. Drain the bacon well and place on a paper towel.

ROBERT

Brundidge, Ala.

Thread a piece of pepper onto skewer, wrap one chicken piece with one piece of bacon and thread onto skewer, thread a piece of onion onto skewer, and thread a chunk of potato onto skewer. Repeat three more times, leaving the last potato off. Thread the other three skewers.

Once the grill is hot, turn all the burners to low. Place skewers on the grill, close the grill’s lid, and cook for 10–12 minutes, turning them several times.

Serve hot off the grill as an appetizer or an entrée. Serves 4.

APPLE BBQ CHICKEN ¬ 1 c. of your favorite BBQ sauce ¬ ¹/³ c. apple juice concentrate ¬ 2–3 lbs. chicken (pieces of your choice — we like to have chicken halves or breasts)

Combine all ingredients. Grill chicken pieces until almost done. Brush on apple BBQ sauce during the last 15 minutes or so.

Can be served hot or chopped and added to cold salads.

As a teacher, one of my favorite classroom discussions is about our military and how important they are to us. Students who have a parent or parents serving add a rich perpsective about the sacrifices made by entire families.

DYAN

Heron, Mont.

PROPANE GRILLING FOR HEROES COOKBOOK 11

GRILLED ARTICHOKE CHICKEN KABOBS ¬¬ 1 lb. boneless chicken breasts ¬¬ 1 jar marinated artichokes ¬¬ ¼ c. Parmesan cheese ¬¬ 1 bell pepper ¬¬ Garlic/onion powder to taste ¬¬ 1 onion ¬¬ 1 c. cherry tomatoes

Since World War II, I've had family members serving in the military.

CHLOE

New York, N.Y.

POULTRY

Marinate chicken breast overnight in pan with half the jar of marinated artichokes and the artichoke juice, the parmesan cheese, half of the bell pepper (diced), half of the onion (diced), and the garlic/onion powder to taste.

Remove chicken from the marinade. Throw away excess marinade and vegetables. Place chicken on preheated grill (375 – 450°F) and grill on both sides for a few minutes or until chicken reaches 160°F internal temperature.

Cut the remaining onion and bell pepper and slice tomatoes in half. Add chicken and sliced veggies to kabob stick. Finish on grill for 2 – 4 minutes.

SWEET AND SAVORY MARINATED GRILLED CHICKEN ¬¬ 3 lbs. boneless skinless chicken breasts pounded to ¼" thickness

The military symbolizes freedom and unity to me.

KATE

Katona, N.Y.

¬¬ 4 tbsp. extra virgin olive oil

¬¬ ½ c. mayonnaise

¬ ¬ ¹/³ c. chopped scallion or minced white onion or fresh chives

¬¬ 6 tbsp. freshly squeezed lemon juice

¬¬ 2 cloves garlic, minced

¬¬ 6 tbsp. mixed fresh herbs, minced (use any flavors you like, e.g. rosemary, thyme, parsley, basil)

¬¬ 2 tbsp. salt ¬¬ 1 tbsp. agave nectar or honey ¬¬ ½ tbsp. black pepper

Mix all ingredients together in bowl and add chicken, making sure that all pieces are coated with marinade. Marinate in refrigerator for 2 hours.

Heat grill to medium and grill for 3 minutes each side.

HERO HULI CHICKEN ¬¬ 4–5 lbs. boneless skinless chicken thighs ¬¬ 1 c. ketchup ¬¬ 1 c. low-sodium soy sauce ¬¬ 1 ½ c. dark brown sugar

POULTRY

¬¬ ½ c. sherry cooking wine ¬¬ 3–4" piece ginger root, grated, use all juice that is created during grating (ceramic ginger grater works best)

With over 20 years of U.S. Navy service, the military means the world to me.

KEITH

Coronado, Calif.

¬¬ 6–8 cloves of garlic, crushed/chopped

Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well.

Marinate chicken in 1 cup of sauce in a plastic storage bag for several hours to overnight. Discard marinade sauce. Grill over medium heat, turning frequently and basting with Huli Huli sauce every turn. Sauce keeps in fridge for several weeks.

Serve with cole slaw or island macaroni salad and rice.

HONEY COOKED CHICKEN ¬¬ Two layers of heavy aluminum foil ¬¬ Chicken ¬¬ 2 c. of honey

The men and women in the U.S. military mean everything to me. God bless them all!

CARLTON

Spread out two layers of aluminum foil.

Set on hot grill for 45 minutes.

Put chicken (breasts, legs, etc.) parts on top of the second layer.

Take aluminum packets from grill, open carefully, and place chicken on grill with tongs.

Pour honey on chicken.

Slather with sauce and turn twice (7½ mins each side).

Fold top layer of aluminum foil into a closed envelope, then fold the first layer into another closed envelope (one envelope inside the other).

Enjoy!

Westerville, Ohio

PROPANE GRILLING FOR HEROES COOKBOOK 13

HOT AND SPICY TURKEY BURGERS ON THE GRILL ¬¬ 1 lb. ground turkey ¬¬ ¼ c. chopped cilantro ¬¬ ½ of a grated onion ¬¬ ½ of a seeded jalapeño ¬¬ ½ tbsp. smoked paprika ¬¬ 2 cloves of chopped garlic ¬¬ A dash of salt and pepper ¬¬ A sprinkling of cajun seasoning ¬¬ Boston bibb lettuce

POULTRY

Combine ground turkey, cilantro, onion, jalapeño, smoked paprika, chopped garlic, salt, and pepper in bowl. Mix all ingredients in bowl and form 6-ounce patties. Season each patty to taste with cajun seasoning.

Place patties on preheated grill. Make sure to cook all the way through — approximately 4–5 minutes per side.

Wrap cooked patties in washed bibb lettuce and top with fresh red cabbage. Enjoy!

¬¬ Red cabbage

I thank the military every day for my freedom.

NORA

New York, N.Y.

CHIPOTLE RANCH CHICKEN SKEWERS ¬¬ 12–14 (4") wooden skewers

¬¬ ½ tsp. Kosher salt

¬¬ 2 lbs. frozen chicken tenderloins, thawed and rinsed

¬¬ 1 tsp. chipotle powder

¬¬ 1 (1 oz.) package ranch dressing mix

¬¬ 3 tbsp. fresh lime juice

¬¬ 1 c. mayonnaise

¬¬ 1 c. whole buttermilk

¬¬ 1 tbsp. chopped fresh cilantro or parsley

¬¬ 2 tbsp. vegetable oil

¬¬ Freshly ground black pepper

What does our military mean to me? Everything. Without our armed forces we are nothing. The selfless dedication devoted to serving our country and its citizens is noble and honorable. I'm extremely blessed to live in this country and truly feel safe and secure because of the folks that have dedicated their lives to our well being.

REBECCA

buttermilklipstick.com Birmingham, Ala.

Soak the wooden skewers in water at least 30 minutes or overnight. Cut the chicken tenderloins into thirds and thread onto skewers. Place in a shallow dish and set aside.

Whisk together the dressing mix, buttermilk, oil, salt, and chipotle powder in a small bowl and pour over the chicken, coating well. Refrigerate 1 to 4 hours.

Grill the skewers over medium-high heat 4 minutes per side (350 – 400°F), or until the chicken is no longer pink.

Stir together the mayonnaise, lime juice, and cilantro or parsley in a small bowl.

Season generously with pepper and serve with the chicken skewers.

Makes about 1 dozen.

SKINNY GREEK CHICKEN KABOBS MARINADE

KABOBS

¬¬ ¼ c. extra virgin olive oil

¬¬ 2 lbs. (16 oz.) boneless skinless chicken breasts, cubed (I had 24 pieces)

¬¬ ¼ c. white wine vinegar ¬¬ 1 tsp. garlic powder

¬¬ 2 large zucchini or zucchini squash, sliced thick

¬¬ ¾ tsp. salt ¬¬ ¾ tsp. onion powder ¬¬ ¾ tsp. Dijon mustard

¬¬ 1 medium red onion, sliced/quartered

¬¬ ¼ tsp. black pepper

¬¬ 24 grape/cherry tomatoes

¬¬ Pinch oregano

¬¬ About 12 skewers (metal or wood)

¬¬ Pinch basil

POULTRY

Combine the marinade ingredients together with the chicken in a sealable dish or a large resealable bag. Set in the fridge to marinate for at least 2 hours, but overnight is best.

Once the chicken has marinated, skewer the meat and vegetables together.

Grill until the chicken has cooked through. When the chicken is cooked, serve the kabobs right away and enjoy with sides of your choice.

If I could say one thing to our armed forces, it would be thank you so much for your time, energy, and great sacrifices to keep our country safe!

AMANDA

theskinnyfork.com Austin, Texas

CLASSIC BABY BACK RIBS ON THE GRILL

PORK

Heat grill to medium. ¬¬ 2–3 lbs. pork baby back ribs ¬¬ 3 tbsp. chili powder ¬¬ 2 tbsp. onion powder ¬¬ 2 tbsp. paprika

Combine all spices, brown sugar, and rub on prepared ribs.

Lay the racks of ribs on a sheet pan that you've prepared with aluminum foil.

Cover pan with another piece of heavy-duty aluminum foil and crimp all edges tightly.

¬¬ 2 tbsp. garlic powder ¬¬ 2 tbsp. dried thyme ¬¬ ¼ c. brown sugar

The military is about fighting for what is right. I am so thankful for the U.S. military.

MATT

Queens, N.Y.

Turn grill to low and put sheet pan of ribs on grill.

Close lid for 1 hour.

Check the ribs for doneness using a fork. If meat can be removed easily, take sheet pan off grill and put the ribs directly on the grill grates to finish. You just want to brown them a little over direct heat. The time they spent in the enclosed foil will have steamed them and cooked them throughly, but placing them on the grill will give them a BBQ taste.

PROPANE GRILLING FOR HEROES COOKBOOK 15

GARDEN GREEN BEANS AND MARINATED PORK LOINS

PORK

¬¬ Green beans fresh from the garden, rinsed and patted dry ¬¬ Honey ¬¬ Sea salt ¬¬ Pepper ¬¬ Olive oil (or oil of your choosing) or butter ¬¬ Tin foil (enough to make a foil packet) ¬¬ 4 pork loins ¬¬ 1 bottle Italian dressing

Defrost pork loins in the fridge for 24–48 hours or until thawed completely.

Place pork loins in a shallow container with a lid or a gallon-size plastic storage bag. Pour entire bottle of Italian dressing over the pork chops and seal the bag. Let marinate in the fridge for at least 2 hours. Ideally, overnight.

15 minutes prior to grilling, pick enough green beans for four from your garden and rinse in a colander. Pat dry with paper towels and place in the beginnings of a foil packet. Using olive oil or pats of butter, cover the green beans to ensure that when cooking there's enough oil/butter juice to cook without sticking. Then, take honey and drizzle over green beans to desired taste.

Sprinkle with sea salt and pepper to taste. Seal the foil packet for grilling, ensuring that juices won't leak out. Place on a hot/warmed grill and cook for 25 minutes, turning once or twice. Open packet on a large plate and let cool for 5 minutes before serving.

Place marinated pork chops directly on the grill on medium to medium-high heat. Cook for 5–7 minutes on first side or until mostly cooked. Turn once, and cook for an additional 4–7 minutes or until loins are cooked all the way through. Remove from grill. Serve family style with grilled green beans and baked potatoes.

My son served two tours of duty in Iraq after 9/11. We were so, so proud of him and his bravery; we knew that every day he was facing scenarios that we would never be able to relate to.

Preparing a meal and eating as a family was one of the ways we created a sense of normalcy during that time. For us, a family meal usually includes something fresh from the garden and meat raised on our family farm. Since our son didn't have access to many fresh meals while serving overseas, he always came home craving a steak or meal prepared fresh on the grill.

CINDY

Osmond, Neb.

ALL-DAY PORK SHOULDER ¬ ¬ 12–13 lbs. pork shoulder (bone-in)

PORK

Trim any large loose areas of fat off the outside surface of the shoulder. A good amount of fat is needed for the meat to cook correctly, so don't over trim. Pat the meat dry with paper towels.

¬ ¬ 2–3 tbsp. paprika ¬ ¬ 2–3 tbsp. garlic powder ¬ ¬ 2–3 tbsp. onion powder ¬ ¬ 1–2 tsp. ground cayenne pepper

Mix dry ingredients and rub on pork shoulder, covering the surface.

¬ ¬ 1–2 tsp. salt ¬ ¬ 12 oz. Dr Pepper

Place the meat in a disposable tin pan. Pour in pickle juice and Dr Pepper; the liquid should come at least halfway up the sides of the meat.

¬ ¬ 12 oz. dill pickle juice

My husband is a 20-year U.S. Navy veteran, and I had the privilege of being married to him through 15 of his years of service. During that time, I can honestly say I met more people who taught me about the human spirit than during any other part of my life. Since Chris' retirement and our move away from the active-duty lifestyle, we continue to support our great nation's military members. We cherish the experiences we had and are ever-grateful there are brave people who carry on the battles each and every day.

Cover with tin foil.

Preheat grill to 220°F by lighting burner(s) on one side only; meat will be cooked by indirect heat, so be sure there is a large enough area away from the lit burners to accommodate your tin pan. The number of burners and height of flames needed will vary from grill to grill; use a good thermometer to assure proper temperature inside the grill.

Place the covered pan on the grates away from the lit burners. Rotate the pan 1 time after 3 hours.

Continue to grill another 3 hours. At the 6 hour mark, pull the tin foil off and use large forks or tongs to turn the shoulder completely over in the liquid. Add additional liquid to bring the level back to the halfway mark. Use additional pickle juice and Dr Pepper if possible, but adding water works as well. Replace tin foil and grill an additional 3 hours.

At the 9 hour mark, remove the tin foil and shred the pork into the liquid. The meat will fall apart very easily with a fork.

The pork makes great sandwiches. Enjoy! Top the sandwich with coleslaw to help cut the salt and tang of the meat. This shredded pork is also great reheated in a crockpot and is perfect for burritos and soups.

SANDRA

Lime Springs, Iowa

¬¬ 1 slab of baby back ribs ¬¬ 3 c. Dr Pepper ¬¬ Salt and pepper ¬¬ Any original BBQ sauce ¬¬ Seasoned salt optional

Let ribs soak in Dr Pepper overnight (for best taste) in a covered container.

Grill for approximately 1 hour on low heat. When meat is almost done, brush sauce over ribs for 5 minutes on each side.

AMERICAN RIBS The military men and women, at some point in their lives, wrote a check payable to "The United States of America" for an amount of "up to and including my life!" The military means everything to me and my family!

Thank you for my freedom!

IRENE

City Place, Ill.

PROPANE GRILLING FOR HEROES COOKBOOK 17

CHIPOTLE, ROSEMARY, AND APPLE PORK TENDERLOIN WITH JALAPEÑO FRUIT JAM

PORK

QUINOA AND SPINACH

Quinoa and Spinach

¬¬ 2 c. quinoa

Prepare quinoa according to package directions, except substitute vegetable stock for water.

Gently fold in the spinach, garlic and apple sauce. Cover and set aside.

¬¬ 1 c. low-sodium vegetable stock ¬¬ 1 (8 oz.) bag prewashed baby spinach ¬¬ 3 tsp. granulated garlic ¬¬ 2 tsp. fresh cracked black pepper ¬¬ 2 tsp. organic apple sauce JAM ¬¬ 1 chipotle pepper from adobo sauce, seeded and rough chopped

Jam While quinoa cooks, add the chipotles, apples, apple sauce, and the jams. Bring to a boil and then reduce heat and cook an additional 10 minutes. If grilling the tenderloin, remove ¹/³ cup of mixture to the bowl of water and stir until combined.

Tenderloin

¬¬ ½ c. of tap water

Bring grill to 375°F. Blend the adobo sauce, apple sauce, rosemary, fish seasoning, granulated garlic, and garlic salt. Using gloved hands, rub pork with the adobo-apple mixture. Use brush or old kitchen towel to oil the grill. Add meat to grill and brush meat generously with sauce. Close lid and cook for 6–8 minutes. Turn pork and baste again. Cook for an additional 7 minutes or until thermometer inserted reads 145–150°F. Remove meat from grill, lightly tent with foil, and let rest for 10 minutes. Slice pork on the diagonal about ¼-inch thick.

PORK TENDERLOIN

Plating

¬¬ 2 ½ lbs. pork tenderloin, silver skin removed

Use a mold or plastic bottle or soda can that has been cut to about the size of a hockey puck.

To each plate, place ¹/³ cup of the quinoa and spinach mixture the mold and lightly press down.

Turn over onto plate. Add 1 tablespoon or so of berry sauce to the quinoa along with 3 slices of pork. Top the pork with a little more sauce, add a rosemary sprig and serve immediately.

Serves 4–6.

¬¬ ½ c. Fuji apples, peeled and small diced ¬¬ 1 c. pomegranate mixed berry jam or any type of berry jam ¬¬ ½ c. jalapeño pepper jam

¬¬ 2 tbsp. chipotle adobo sauce ¬¬ 2 tbsp. apple sauce plus 3 tbsp. for the jam ¬¬ 4 tbsp. fresh picked rosemary, minced (reserve 1 tbsp. for sauce and a few sprigs for garnish) ¬¬ 2 tbsp. blackened fish seasoning ¬¬ 2 tbsp. granulated garlic ¬¬ 2 tsp. garlic salt

My grandparents taught me the meaning of serving our country. My grandfathers served in the U.S. Army and my grandmother served in the Navy. There is not a day that goes by that our military and veterans are not thought of and appreciated for all that they have done, are still doing, and the future they have ahead of them. I lost my grandparents years ago, but the memories and stories about war and serving their country they left me with will never die.

CHERA

Austin, Texas

BACON-WRAPPED IRISH BEER BRATS ¬¬ Brats ¬¬ Irish beer ¬¬ Apple smoked bacon ¬¬ Garlic powder ¬¬ Onion powder ¬¬ Cayenne pepper

PORK

Marinate brats in Irish beer and spices for 24 hours. Remove and pat each brat dry.

Wrap each brat with two strips of smoked bacon. Secure with toothpicks. Grill until fully cooked.

I am a product of a strong military father. He served in the Korean War as a paratrooper. These are strong, brave men and women who care about protecting their country, and I give them my highest respect.

JOY

Seattle, Wash.

GRILLED TRUFFLE WHITE PIZZA WITH SWEET ITALIAN SAUSAGE AND ARUGULA It has always been a source of pride to be able to say that my uncle or cousin is an active member of the military.

CHLOE

¬¬ Premade dough (purchase at local market)

¬¬ 3 c. fontina cheese

¬¬ Sweet Italian sausage, crumbled

¬¬ 2 tbsp. goat cheese

¬¬ Arugula

¬¬ Olive oil

¬¬ Onions

¬¬ Truffle oil

¬¬ 1 garlic clove, minced

¬¬ Balsamic Vinegar

¬¬ 1 ½ c. mozzarella cheese

New York, N.Y.

Knead and roll pizza dough to desired shape. Drizzle olive oil over dough and sprinkle with salt and pepper. Combine fontina, mozzarella, and goat cheese in bowl to form a cheese mixture. Heat pan over stove and add olive oil, chopped garlic clove, crumbled sausage, and sliced onion. Cook onions until brown (carmelized) and sausage is cooked through and is thoroughly browned. Spread onion, garlic, and sausage mixture over cheese and dough. Place on preheated grill and grill for approximately 5–10 minutes or until desired doneness. Top with fresh arugula, and drizzle truffle oil, balsamic vinegar, and salt & pepper over pizza to taste.

PROPANE GRILLING FOR HEROES COOKBOOK 19

DELMA'S GRILLED HOT DOGS ¬¬ Hot dogs (any type, but plump) or Polish kielbasa sausages

¬¬ Tomato

¬¬ Fried yellow onions

¬¬ Hot dog buns

¬¬ Shredded cheese (extra sharp)

¬¬ Brown mustard

PORK

¬¬ Fried bacon (optional)

Peel 2 to 3 onions for 5 hot dogs. Cut onions in ringlets. Cook in oil or margarine on grill. Add salt, pepper, and crushed red peppers to taste.

Split the hot dogs or kielbasa sausages in half. Grill split-side down for several minutes. Grill spit-side up until grill marks are visible.

Add onions and cheese. Once cheese is melted, place hot dog in bun. Add thin sliced tomato and mustard.

I acknowledge the great dedication of all branches of the military to keep America safe while helping other countries. The servicemen and women who lost their lives abroad in countries while fighting for freedom and democracy should be honored everyday and remembered for their heroic actions.

DELMA

Washington, D.C.

BIG JOHN'S GREAT SASSY SAUSAGE (HONORING JOHN PYTLAK) Cut kielbasa into thirds and set aside. ¬¬ 2 to 10 lean Polish kielbasa ¬¬ ½ c. maple syrup ¬¬ 1 c. BBQ sauce ¬¬ ½ tbsp. lemon juice ¬¬ ½ c. brown sugar ¬¬ 1 tsp. curry (yellow, hot or not) ¬¬ 1 tsp. tumeric ¬¬ Rosemary sprigs

Prepare sauce by combining brown sugar, BBQ sauce, maple syrup, lemon juice, curry, onions, garlic, tumeric, and rosemary in a small saucepan. Simmer on grill to boil, stirring occasionally, and remove from grill.

Grill the kielbasa on aluminum foil and baste with Sassy Sauce, turning occasionally to avoid scorching.

Serve with rosemary sprig garnish and potato salad

As a military wife whose decorated, disabled, Vietnam-veteran husband was called up four days after our wedding for Desert Storm, I really can appreciate the sacrifices our armed forces and their families are willing to make in our nation's defense. I can personally attest to the brave men and women who suffer the effects of war long after the public thinks the war is over. For many veterans and their families, their personal battles have just begun when the war ends. They need our ongoing support!

SUSAN

Hemet, Calif.

JAPANESE BEER TERIYAKI SAUCED PORK RIBS

PORK

Japanese Beer Teriyaki Sauce JAPANESE BEER TERIYAKI SAUCE

Mix all ingredients together in a saucepan. Bring to a boil and reduce by half. Strain and cool.

¬¬ 1 (12 oz.) bottle Japanese rice lager-style beer

Pork Ribs

¬¬ 1 c. soy sauce ¬¬ 1 c. sugar PORK RIBS ¬¬ 1 rack pork ribs ¬¬ 1 c. brown sugar ¬¬ 1 ½ tsp. sea salt ¬¬ ½ tsp. pepper ¬¬ 1 ½ tsp. garlic powder ¬ ¬ ¹/8 c. smoked paprika

For the rub, mix the sugar, sea salt, and spices. Prepare grill for indirect heat and get the internal temperature to 250°F. Strip the membrane off the pork ribs, then coat with rub. Place ribs on the grill for 2 hours. Remove ribs and wrap in tin foil, then place back on the grill for another hour. Remove. Boil the Japanese beer teriyaki sauce, then coat the sauce on the ribs. Place the ribs back on the grill for another hour. Remove the ribs when the internal temperature reaches 190 °F. Serve hot and enjoy!

BALSAMIC-MARINATED FLANK STEAK ¬ ¬ ½ c. balsamic vinegar

¬ ¬ 1½ tsp. salt (for marinade)

¬ ¬ 1 tbsp. packed light brown sugar

¬ ¬ Salt and pepper

¬ ¬ 1 tsp. dried rosemary

¬ ¬ 1½ lb. flank steak

Combine vinegar, sugar, rosemary and 1 ½ teaspoons salt in a plastic storage bag.

Add steak to bag, seal, and turn bag several times to coat meat with marinade.

Refrigerate 20 minutes, turning once or twice to redistribute marinade.

Preheat grill to high. Remove steak from bag and marinade. Sprinkle both sides of steak with salt and pepper. Discard leftover marinade.

Grill each side for 2–3 minutes, turning the steak to the right after 1–1 ½ minutes to create crosshatch grill marks. Turn over the steak and repeat until meat reaches desired doneness.

Rest for 5 minutes and slice on the bias/diagonal.

I am so appreciative of our armed forces for all that they do.

They make the ultimate sacrifice of protecting our country and spending time away from their families, so that we can all enjoy the amazing freedoms of this country, big and small, and have the opportunity do things that we love such as barbecuing and grilling.

RICHARD

grillingwithrich.com Alexandria, Va.

BEEF

As a U.S. Army wife, you come to realize that total strangers can become your friends and extended family. We got together almost every free weather weekend for potlucks and grilling.

These gatherings were even more special when my husband returned from the field or an extended deployment. He loved those return BBQs! One of his favorite dishes was this balsamic-marinated flank steak.

SIMONA

West Orange, N.J. PROPANE GRILLING FOR HEROES COOKBOOK 21

HERO'S GYROS

BEEF

Marinade ¬ ¬ ¹/³ c. extra virgin olive oil

¬¬ Kosher salt and freshly ground pepper

Whisk the olive oil, garlic, oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.

¬¬ ½ c. 2% plain Greek yogurt

Grilling

¬¬ 3 cloves garlic, minced ¬¬ 1 tsp. dried oregano ¬¬ ½ tsp. paprika

¬¬ 1 green bell pepper, seeded and sliced into ½" thick rings ¬¬ 1 onion, sliced into ½" thick rounds ¬¬ 1 lb. skirt steak ¬¬ 4 pocketless pitas ¬¬ 1 tomato, chopped

Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness).

Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side. Slice the steak against the grain.

Fill the pitas with the steak, grilled vegetables, and tomato. Drizzle with the yogurt sauce.

CHRIS

Des Moines, Iowa

PIZZA BURGER Combine ground beef and sausage. Add oregano to taste. ¬¬ 1 lb. ground beef, 90% lean ¬¬ ¼ lb. ground mild Italian sausage ¬¬ Oregano ¬¬ Favorite pizza sauce ¬¬ Mozzarella cheese ¬¬ Favorite pizza toppings

Shape into ¼-pound patty and grill.

Near end of grilling, add sauce to top of burger.

Add favorite toppings (mushrooms/bell peppers/etc.).

Cover with mozzarella cheese.

Toast bun on grill.

I am a 28-year Navy veteran (1979–2008). When I reflect on my career, I truly appreciate the sacrifices my family has made.

Military dependents are truly unsung heroes. Prior to the first Gulf War, I left my wife eight months pregnant with my first child (Mikaela), not to return until 11 months later. 23 years later, my daughter is a naval officer in flight school, soon to be a naval pilot.

PAUL

Ridgecrest, Calif.

GARLIC-BASTED TOMAHAWK STEAKS

BEEF

Baste BASTE

Heat olive oil and butter in a small skillet. Add garlic and cook for 1 minute, stirring often. Next, add white wine and cook for an additional minute. Add remaining ingredients and mix through. Set aside until ready to use.

¬¬ ¼ c. olive oil ¬¬ 2 tbsp. butter ¬¬ 2 tbsp. white wine ¬¬ 4 cloves garlic, minced ¬¬ 1 tsp. Worcestershire sauce

Steaks

¬¬ 1 tsp. Dijon mustard

Preheat grill to medium-high heat. Apply rub to both sides of steaks. Place onto grill and cook for 3 minutes per side. Watch for flare-ups. Move steaks to cooler part of grill and apply garlic baste every 5–7 minutes, turning steak occasionally. This stage of cooking should last for 20–24 minutes, based on your preference of steak doneness. Once steaks are cooked, remove from heat and allow meat to rest for 5 minutes before slicing.

¬¬ 1 tsp. dried marjoram ¬¬ Salt and black pepper to taste STEAKS ¬¬ 2 tomahawk steaks ¬¬ ½ tbsp. sea salt flakes ¬¬ 1 tsp. black pepper ¬¬ 1 tsp. onion powder ¬¬ ¼ tsp. chili powder

You cannot help but admire these selfless heroes who do so much and ask for so little in return.

DERRICK

bbq.about.com Salt Lake City, Utah

FILET MIGNONS WITH JUST A HINT OF GARLIC Trim whole tenderloin of excess fat and gristle (sinewy trim), and cut into 2.5-inch sections.

A whole tenderlion will usually make 7–8 steaks. A butt tenderloin (with ends trimmed off) will make 4–5 steaks. Place the tenderloins in the marinating dish.

¬¬ 1 whole beef tenderloin ¬¬ Jar of minced garlic ¬¬ Large bottle of minced (dry) onions ¬¬ Large bottle of Worcestershire sauce

I am a Vietnam-era veteran. Those were dark days for our military, both from the public's view and our own self-esteem. I am thankful our veterans are now greatly appreciated and supported. There is no military equal to our own in the history of man. God bless those who have served to carry the banner and responsibility of a grateful nation.

Cover the top of each steak with the dry minced onion and gently press into the meat.

Follow that with the wet minced garlic — use as much as you dare! You can adjust the amount of garlic and onions to taste.

Cover the entire dish with Worcestershire sauce. Cover the container (or individually flip the steaks) and repeat.

Cover the dish and flip 2 times a day for 2–3 days. When ready to cook, bring the container holding the steaks to room temperature. You're ready to go!

Preheat your grill to 450–500°F. Cook each steak 6 minutes each side for a medium steak, a little shorter for rare, and longer for well.

Goes great with a big, hearty Old Vine Zinfandel of any brand from a Northern California appellation.

JOHN

Allentown, Pa.

PROPANE GRILLING FOR HEROES COOKBOOK 23

DESPERADO BURGER

BEEF

¬ ¬ 1 bulb garlic

¬ ¬ 2 peeled and pitted avocados

¬ ¬ Half a peeled onion

¬ ¬ 1 tbsp. olive oil

¬ ¬ 4 roma tomatoes, halved

¬ ¬ 1 tbsp. salt, split into 3 equal portions

¬ ¬ 1 large poblano pepper (remove seeds and veins before roasting) ¬ ¬ 1 bunch cilantro, finely chopped and parted into 2 equal portions

¬ ¬ 3 lbs. ground beef ¬ ¬ 8 servings mozzarella cheese ¬ ¬ 8 burger buns, toasted

¬ ¬ Zest and juice of 1 lime

Fire-Roasted Salsa Set your grill to medium heat.

Set your tomatoes, garlic, pepper, and onion on 2 kabob skewers and place them on the grill.

Using a basting brush, baste the vegetables with olive oil.

Close the grill and allow veggies to cook on one side for 5 minutes.

After one side is cooked, flip veggie skewers, baste the other side with olive oil, and cook for another 5 minutes. Once cooked and slightly charred, remove from heat and allow them to cool.

When veggies are cool enough to touch, remove from skewers and rough chop the pepper, onion, and tomatoes. Remove garlic from bulb and finely chop. Mix roasted veggies in bowl with 1 portion of chopped cilantro, 1/3 tablespoon salt, and half of the lime zest. Stir all ingredients and place in refrigerator until ready to use.

I appreciate our armed forces for their service to our country and for protecting our freedoms.

EDDY

nitroburgerbomb.com Lincoln, Neb.

Lime-Zested Guacamole In medium mixing bowl, mix peeled and pitted avocados, juice of lime, remaining lime zest, 1/3 tablespoon salt, and remaining cilantro. Mix well and refrigerate until ready to serve.

Burger Patties Pre-heat grill to medium heat.

In a large mixing bowl, mix ground beef with 1/3 tablespoon salt. Separate the ground beef into 8 equal portions, hand forming patties that are approximately ½-inch thick.

Place each patty on grill and close lid. Allow patties to cook at least 4 minutes on each side or to desired time. Add cheese 1 minute prior to removing patties from grill.

Toast buns and set burgers.

Burger Set (bottom to top): bottom bun / lime-zested guacamole / burger patty / fire-roasted salsa / top bun.

GIANT BURGER

BEEF

¬¬ 2 lbs. ground beef (I use 1 lb. beef, 1 lb. seasoned pork sausage) ¬¬ Usual burger seasonings such as salt, pepper, steak seasoning, ground onion, BBQ sauce, mustard, and ketchup

¬¬ Usual burger toppings such as cheese slices, pickles, onion, and tomato ¬¬ Loaf of frozen whole-wheat bread dough, or ask the grocery deli/ bakery to make you a round loaf

¬¬ A handful of oatmeal to soak up the juices

Most of us non-military types don't realize the sacrifice of service people and their families. I know most of our military guys and gals will appreciate a nine-inch burger (it is also fun watching the faces of kids when they see it). It is huge, easy to do, and impressive on a dinner plate.

STEVEN

Shenandoah, Iowa

BEER GARDEN STEAK

Mix together your meat, adding seasoning to taste. Include a squirt or two of ketchup, mustard, BBQ sauce, and the oatmeal. Line the inside of a 9-inch cake pan with foil, wax paper, plastic wrap. Press the meat into the cake pan to form a 9-inch burger. Remove giant burger and put on medium-high grill. Grill about 6–7 minutes. To flip burger, use two flat cookie sheets, one on top and one on the bottom. Grill second side another 6 minutes or so. (I flip mine more frequently — my thinking is the more often I flip it, the less the juice cooks out of it).

For bun, prepare a 9-inch cake pan as frozen bread dough wrapper directs. Let 1 loaf of frozen dough thaw in the pan, form it into a round loaf, let rise, and prepare as wrapper directs.

When burger is done, add cheese, condiments, etc. Cut into wedges, like a pie, to serve. (It may take double the amount of condiments that you might think — this burger is big and filling). Mine usually feed 8 or 9 people.

Put your steak in a container that can be sealed. Use a small kitchen knife and poke a few holes on both sides of the steak. Pour the whiskey over the steak until it is completely submerged. Place the lid tightly over the container and place it in the refrigerator for 6 hours. (This is done to allow optimum flavor enhancement.

If you're in a rush, 3 hours is okay).

¬¬ Steaks ¬¬ Whiskey ¬¬ Salt ¬¬ Pepper

In a small container that can be sealed, mix together the salt, pepper, cinnamon, and ghost pepper seasoning salt (optional). The cinnamon is the main ingredient to the rub, so make sure you use plenty. Shake the contents thoroughly until they are all mixed together.

¬¬ Cinnamon ¬¬ Ghost pepper seasoning salt (in case you want a little kick)

I served in the U.S. Marines. During my time in Japan, I spent a lot of time hanging out in the beer garden next to the barracks. That is where I created the awesome Beer Garden Steak.

AUSTIN

Once the steak is done soaking in the whiskey, remove it from the container and evenly distribute the rub to both sides of the steak. Do not get rid of the whiskey that is left in the container; you'll need it for the final touch of the grilling process. For a perfect steak, grill for 2 minutes on both sides twice (one side for 2 minutes, other side for 2 minutes, repeat). Between the last two flips, pour the remaining whiskey over the steaks to create a beautiful flame that will add that a little crispiness to each side. (Note: pour half on one side, half on the other). Once the remaining whiskey is gone, you may remove the steaks from the grill and serve them.

Savannah, Ga. PROPANE GRILLING FOR HEROES COOKBOOK 25

E-Z GRILLED RIBEYE STEAKS HOOSIER STYLE

BEEF

Marinade ¬¬ 4 ribeye steaks, 1" thick ¬¬ ½ an onion ¬¬ 2 tbsp. vegetable oil ¬¬ ½ c. Worcestershire sauce ¬¬ ½ tsp. cardamom (optional but recommended) ¬¬ ½ tbsp. onion powder ¬¬ ½ tbsp. smoked paprika ¬¬ 1 tbsp. Kosher salt ¬¬ 1 tbsp. cracked black pepper ¬¬ Additional Kosher salt and black pepper on standby

If I could say one thing to our armed forces, it would be that you are appreciated!

GREGORY

Indianapolis, Ind.

Whisk together vegetable oil and ¼ cup Worcestershire sauce, then set aside. Combine the spices and then add to wet mixture; it should be a little thick.

Steaks Place ribeye steaks on cookie sheet and apply marinade mixture with the sauce brush. Make sure to coat ribeyes completely. Sprinkle with salt and pepper, flip ribeyes over, and repeat the process. Wrap the plastic wrap around the ribeyes and sit at room temperature for at least 20 minutes.

Light your grill and turn burners to medium-high.

Clean grate. Close lid to let grill get up to a searing temperature of 500–600°F. It should take around 5 to 8 minutes, depending on how many burners you have.

Place ribeyes on hot grill and sear for at least 2–5 minutes per side or until meat releases from grill grates.

After the allotted time, flip ribeyes over and repeat the process. Add the remaining Worcestershire sauce to aluminum pan and place ribeyes in pan on top of one another. Place pan back on the grill and turn burners down to medium-low and cook for an additional 15 to 30 minutes. Remove ribeyes from pan and place on a serving dish. Use foil to make a tent over steaks and let them rest for a few minutes. Now it's time to serve and enjoy your juicy, tender, flavorful ribeye steaks done the Hoosier way! The remaining juices (au jus) in the pan can be used as a dipping sauce for steaks.

Spear ½ an onion with a fork, dip it in the vegetable oil, and rub it across your grates to add extra flavor.

CLASSIC BEEF ROAST ON THE GRILL ¬¬ 4 lb. beef eye of round roast ¬¬ 1 c. Dijon mustard ¬¬ Kosher salt

Heat grill to medium. Coat eye of round with mustard on all three sides.

Sprinkle generously with Kosher salt and put directly on grill grates, timing each side for 15 minutes.

Let meat sit for 15–20 minutes under aluminum foil before thinly slicing.

Our military means so much to me. My father served in the military and the pride he had for our country was passed down to me.

I am so grateful to live in a country characterized by freedom.

BERNADETTE

Newtown, Conn.

BUFFALO BURGER ¬¬ 1 lb. ground beef ¬¬ ½ c. hot buffalo sauce ¬¬ 2 cloves chopped garlic ¬¬ ½ c. chopped celery

BEEF

¬¬ Salt and pepper to taste ¬¬ ½ c. crumbled blue cheese ¬¬ ¼ c. blue cheese salad dressing ¬¬ 6 large Kaiser rolls

Combine ground beef, half of the hot buffalo sauce (¼ cup), 2 cloves of chopped garlic, chopped celery, and salt and pepper to taste. Form 6 equal-sized balls of ground beef.

Push blue cheese into the center of each ball of ground beef and make sure they are completely covered by the beef. Form the balls into patties. Grill burgers on preheated grill and cook until desired doneness.

Combine the remaining hot buffalo sauce and ½ cup of blue cheese salad dressing to create a dressing for the burger.

Place cooked patties on Kaiser Rolls and top with spicy dressing, lettuce, and tomato.

Thank you so much for your service!

JILLIAN

New York, N.Y.

GRILLED FILET WITH MUSHROOM AND BRANDY PEPPERCORN CREAM SAUCE Sauce ¬¬ Steak

¬¬ Whipping cream

¬¬ Montreal seasoning ¬¬ Fresh chopped rosemary

¬¬ Fresh peppercorns (crushed just before using in mortar and pestle)

¬¬ Fresh chopped thyme

¬¬ Olive oil

¬¬ Fresh chopped oregano

¬¬ 1 large or 2 small shallots

¬¬ Minced garlic

¬¬ Chopped mushrooms

Thinly slice the shallots. In a deep skillet, heat a tablespoon of olive oil, a teaspoon of minced garlic, and ½ teaspoon of crushed red pepper until the mixture is reduced by about half. Reduce heat to low. After a few minutes, add a cup of whipping cream slowly, whisking constantly, while heating for another 2–4 minutes. Add additional salt to taste. Spoon over steaks just before serving.

¬¬ Brandy

¬¬ Dijon mustard

Steak

¬¬ Crushed red pepper

¬¬ Butter

¬¬ Salt and pepper

¬¬ Flour

As a military veteran and son of a veteran, I am grateful to all of my fellow vets for the sacrifices they made so that we may have the freedom to celebrate Veterans Day by grilling with family and friends. Everything we cherish about our nation is because of men and women who choose to stand up and fight for what is right.

JEFFREY

Tampa, Fla.

Finely chop rosemary, oregano, and thyme. Put a heaping spoonful of rosemary and oregano and a teaspoon of thyme in a cup. Add a spoonful of garlic and enough olive oil to blend into a thick slurry. Coat both sides of the steaks with the mixture and then sprinkle a light amount of Montreal seasoning on both sides. Cook on a hot grill to rare to medium rare. Remove from grill and allow to rest for 3–5 minutes before slicing into thick slices, plating, and spooning on the sauce. Serve with a bold red wine such as Syrah or Shiraz.

PROPANE GRILLING FOR HEROES COOKBOOK 27

BEER STEAK ¬ ¬ 2 lbs. flank steak ¬ ¬ 1 bottle beer ¬ ¬ 1 c. soy sauce ¬ ¬ 1 c. honey

BEEF

Mix all ingredients in a gallon-size plastic storage bag.

Marinate overnight.

My dad was a vet and was very proud of his service. My uncle served in Vietnam. My brother-in-law served during Desert Storm. Military is close to home and important to our family.

Grill to medium rare. Slice thin on the diagonal.

AMY

Serve with salad and roasted potatoes.

Morenci, Ariz.

EASTER LAMB DINNER — RUSSIAN MOLOKAN ¬¬ 4 lamb shoulder/leg steaks (I prefer fresh from butcher) ¬¬ 1 white onion, diced ¬¬ 2–4 lemons, quartered (seeds are not an issue) ¬¬ Dill, fresh and cut ¬¬ Worcestershire sauce ¬¬ Kosher salt and ground black pepper ¬¬ 14 oz. can of diced tomatoes, undrained ¬¬ Bread loaf, sliced (we use French bread) ¬¬ Iceberg lettuce and cucumbers, sliced

LAMB

Marinade for 4 Servings

Grilling

Place lamb in large bowl (non-plastic) with diced onion, squeezed juice from 2 lemons along with rinds, dill, a couple splashes of Worcestershire sauce, sprinkles of salt, and grinds of pepper. Use hands to mix thoroughly. Transfer to large plastic storage bag and place in refrigerator overnight inside another bowl.

Halfway until grilling time, flip the bag.

Grill the lamb but be aware that lamb acts differently then beef steaks. I prefer medium-rare (145°F) internal temperature because when lamb get to medium or higher, it really gets tough and loses the juices and flavor. When done the steaks need to rest only a few minutes.

Grilling prep When it is time to start grilling, remove the lamb from the marinade but save the onions and some dill for the side dish.

I honor our military and veterans by making myself the best man that I can be to my wife, family, and friends. They protect my home, my church, this land of endless beauty, and the waters that wash onto this land.

JEFF

Kansas City, Mo.

Side Dish Sauté the onions in a pan with the can of diced tomatoes.

Add more salt and ground pepper as needed for your taste.

Just simmer the onions until they are soft and hot.

Plating 1 lamb steak per person with the onion/tomato side dish and sliced bread. Also could add the lettuce leaves onto the plate topped with the cucumbers and slight squeezes from lemon.

LEMON PEPPER SALMON ON THE GRILL ¬¬ 1 ½ lb. salmon fillets ¬¬ 3 fresh lemons ¬¬ Fresh ground black pepper ¬¬ Bunch of dill

SEAFOOD

Squeeze 2 of the lemons into a shallow dish. Marinate the salmon fillets in the lemon juice, black pepper, and dill for 30 minutes in the fridge. Season with salt and pepper.

Rub asparagus with olive oil, salt, and pepper and cut off ends.

¬¬ Asparagus ¬¬ Olive oil ¬¬ Salt

Thank you for sacrificing for our country!

SARAH

New York, N.Y.

Lightly oil the grill with olive oil. Place salmon skin side down on preheated grill and cook for 6–8 minutes or until desired doneness. Add asparagus and cook for 4–5 minutes. Slice remaining lemons and serve with fish.

CRAB-STUFFED LOBSTER TAILS ¬¬ 4–6 oz. shelled raw lobster tail meat ¬¬ 1 tbsp. butter ¬¬ 1 tbsp. minced celery ¬¬ 1 green onion, minced ¬¬ 1 ½ tsp. flour ¬ ¬ ¹/8 tsp. dry mustard ¬ ¬ ¹/8 tsp. cayenne pepper ¬ ¬ ¹/³ c. cold milk ¬¬ 1 (6 oz.) can crab meat, drained and flaked

Butterfly the tail meat by carefully flipping the meat over and cutting the shiny membrane. This will prevent the tail from curling while cooking. Set the tails aside.

In a skillet, melt the butter over medium heat. Sauté the celery and onion until just tender. Stir in the flour, dry mustard, and cayenne pepper. Cook and stir while adding the cold milk slowly, until thickened. Remove from heat. Stir in the crabmeat and breadcrumbs.

Spoon into lobster tails. Arrange tails on a preheated medium grill (oiled), close the lid and cook for about 12 minutes until lobster is opaque and filling is heated through.

I was stationed in Europe with the U.S. Air Force in the 1980s.

The military is still a major part of my life. God bless us all!

RAYNA

Regina, Alaska

¬¬ 2 tbsp. fine dry bread crumbs

PROPANE GRILLING FOR HEROES COOKBOOK 29

BACON AND FETA SALMON Preheat grill to medium-high. ¬¬ Salmon fillet ¬¬ Ranch dressing ¬¬ Bacon ¬¬ Feta cheese, crumbled ¬¬ Tomatoes

Make a foil boat and place salmon fillet skin side down on foil. Brush fillet with ranch dressing.

SEAFOOD

Place salmon on grill and cook until done. Serve with chopped tomatoes on top and enjoy. Pair with grilled vegetables and wild rice.

Crumble 4–5 slices of cooked bacon and 1/3 cup of feta cheese on fillet.

GRILLED CORN ON THE COB WITH HONEY BASIL BUTTER

I appreciate all that the men and women of the armed forces do for their country so we can live in freedom. Thank you to all.

CHUCK

Lansing, Mich.

VEGGIES AND SIDES

¬¬ 4 ears sweet corn ¬¬ 2 tbsp. unsalted butter, at room temperature ¬¬ 1 tbsp. thinly sliced basil ¬¬ 1 tsp. raw honey ¬¬ Sea salt

Remove the dry outer leaves of the corn cobs.

Peel back the additional layers, keeping them attached.

Remove the silk from the cobs.

In a small mixing bowl, stir together the butter, basil, and honey until well combined.

Slather a scant amount of butter on the cobs until covered. Rewrap the husks to cover the cob, twisting the top to make sure it stays closed.

Grill the corn over medium heat until lightly charred on all sides and the corn is tender, about 5 to 10 minutes. Remove from the heat and set aside until cool enough to touch.

Remove the husks and serve alongside the remaining honey basil butter.

I so appreciate the sacrifices that the men and women of our armed forces make every single day so that we can enjoy our freedoms and this great country.

PHOEBE

feedmephoebe.com New York, N.Y.

BS MARINATED VEGGIES

VEGGIES AND SIDES

Cut the vegetables into large bite size pieces. ¬¬ Fresh vegetables — zucchini, yellow squash, onions, peppers, tomatoes, carrots, broccoli, mushrooms, etc. ¬¬ 10+ oz. BS Marinade ¬¬ 1 plastic storage bag

Place all the cut vegetables in a plastic storage bag.

Cover with BS Marinade and marinate for 2–4 hours in refrigerator.

Cook on grill until done to your desired taste and temperature.

Use a grill basket for best results. Serves 4.

It is a privilege to be an American, free to do the many things that most of us take for granted. At an early age, it was instilled in all of us that God and Country were integral parts of who we were. If not for the World War I, World War II, and Korea vets who went before us, we would most certainly be a different America today. I continue to be grateful for the young men and women who chose to serve our country and protect the freedoms we’ve come to know

BILL

bssauce.com Greensboro, N.C.

GRILLED SPICED POTATO WEDGES Quarter each potato. ¬¬ 3 large Yukon Gold potatoes ¬¬ ¼ c. olive oil ¬¬ Pumpkin pie spice

ARMADILLO EGGS

Pour oil over potatoes and mix.

Season with pumpkin pie spice and let sit covered in the refrigerator for 1 hour.

My husband and I were married one week before he left for Vietnam. He has so much anger for the way they were treated when they returned, but he would put that uniform back on and do it all over again if needed. We honor all who have or are now serving our country to keep it safe. The military means so much to us. God bless them all.

Grill until tender.

SUE

Maple Grove, Minn.

Boil the jalapeños for about 2–3 minutes. Set aside. ¬¬ 12–15 jalapeños, cut in half and seeded

¬¬ ½ c. cheddar cheese, shredded

¬¬ 1lb. patty sausage, cooked and drained

¬¬ 8 oz. cream cheese, softened

¬¬ ½ c. colby jack cheese, shredded

¬¬ ½ tsp. onion powder ¬¬ ½ tsp. garlic powder

Cook sausage and drain well. Add cream cheese and mix really well together. Then, add your spices and other cheeses and mix well again. Mixture will be gummy. Spoon some into cut jalapeños. Add a little extra shredded cheese on top.

Grill for about 5–7 minutes.

Our military means freedom for me. It means years of selfless acts. I appreciate our men and women for giving up their lives to protect the American people.

VICKI

Lucedale, Mich.

PROPANE GRILLING FOR HEROES COOKBOOK 31

PERFECT FOR A PARTY: GRILLED SQUASH, ZUCCHINI, AND ONION ORZO SALAD ¬¬ 1 box of orzo ¬¬ Salt

¬¬ ½ c. chopped Parmesan cheese

¬¬ Olive oil

¬¬ ½ c. green olives, halved

¬¬ 2 medium summer squash, sliced in half lengthwise

¬¬ 3 tbsp. sherry vinegar

¬¬ 1 medium zucchini, sliced in half lengthwise

¬¬ 2 tsp. dried oregano

¬¬ 1 red onion, quartered

¬¬ Fresh dill

¬¬ Freshly ground black pepper

¬¬ Fresh thyme

¬¬ 2 tsp. dried basil ¬¬ 2 tsp. dried thyme

¬¬ ½ tsp. garlic powder

Cook orzo according to package directions.

Drain and run under cold water to keep it from continuing to cook.

Preheat grill. Brush both sides of the summer squash, zucchini, and onion quarters with olive oil. Sprinkle with salt, pepper, and garlic powder. Grill for approximately 3 minutes per side (until cooked through but still firm). Let the squash, zucchini, and onion cool, then roughly chop. Add the squash, zucchini, onion, cheese, and olives to the orzo.

VEGGIES AND SIDES

For the vinaigrette: In a small bowl mix together ½ cup olive oil, sherry vinegar, basil, oregano, thyme, salt, and pepper. Whisk until emulsified.

Toss orzo and vegetables with vinaigrette. Serves 8.

If I could say one thing to our armed forces, it would be thank you for all that you do.

LAUNIE

teenytinykitchen.com Burlington, Vt.

SOUTHERN ITALIAN CORN BREAD (BROCCOLI APPETIZER) ¬¬ 3 c. frozen chopped broccoli, thawed and drained

¬¬ ¼ c. sweet onion, finely chopped ¬¬ ½ c. Parmesan cheese, grated

¬¬ 1 c. pancake mix

Mix all ingredients in a large bowl.

Preheat a well-greased cast iron skillet on the grill on high heat.

Pour the mixed batter into the skillet. Close the lid of the grill.

Bake at high-direct heat for a couple minutes to set the bottom of the cake.

Bake for 20–25 minutes at a medium-low or indirect heat, or until center is springy (like a cake).

CHRISTOPHER

Smyrna, Ga.

OMG STEW

MEDLEYS

¬¬ 3–5 lbs. whole chicken, butterflied

¬¬ 1 lb. green beans

¬¬ 1 ½ lbs. meat of choice — a mix of pork sausage, ground lamb, and lean coarse ground beef is best

¬¬ 2 qt. low sodium chicken broth

¬¬ 2 c. onion, diced ¬¬ 3 lbs. diced potato, skinned ¬¬ 1 can (14–15 oz.) diced fire-roasted tomatoes

¬¬ 1 c. ketchup ¬¬ 1 c. cider vinegar ¬¬ ¼ to ½ c. brown sugar (depending on your desired level of sweetness) ¬¬ 1 tsp. salt

¬¬ 1 lb. bag frozen baby lima beans

¬¬ 1 tsp. black pepper

¬¬ 1 lb. fresh or frozen corn (white sweet preferred)

¬¬ 4 cloves garlic, minced

Brine the chicken for 45 minutes in a salt, lemon, and garlic bath.

While marinating the chicken, cook the ground meats in a cast iron skillet over medium to medium-high heat, cooking it pretty fast.

Over the side burner, put all vegetables, broth, and seasonings into large sturdy pot and simmer covered. Add the browned ground meat to the side pot with juices from cooking. Let simmer and stir occasionally to avoid sticking to the bottom. Do not cover again until later.

Grill the chicken over medium to medium-high heat until it is cooked through and caramelized.

Remove the chicken from the grill and let it cool for a bit, then tear chicken meat into 1- to 2-inch pieces with no bones and add to a side pot. Mix should be soupy. Add additional broth or water to keep loose for first hour or two.

Simmer (use the knob), stirring often, for 2–3 hours until chicken falls apart into strings and potatoes almost disappear. Spoon should stand upright when it’s done. Take care not to scorch the bottom; it makes for a bad added flavor.

As a veteran of the U.S. Air Force, I applaud each and every person I meet who is a veteran. The willingness to put your life on the line for people you do not know on a daily basis is a mindset that so few people can understand. All I can say to those in the military currently, or those who have finished their hitch and separated, is that I salute you!

CHRISTOPHER

Smyrna, Ga.

Adjust salt and pepper to taste.

PROPANE GRILLING FOR HEROES COOKBOOK 33

PACKETS OF YUM

MEDLEYS

¬¬ Assorted meats — chicken, beef, lamb, venison, etc.

¬¬ Herbs — rosemary, sage, basil, etc.

¬¬ Assorted veggies — onions, carrots, potatoes, green beans, kohlrabi, corn (on the cob or kernel), cloves of garlic, etc.

¬¬ Packets of ranch dressing and onion soup mix (to use as seasoning)

¬¬ Butter and/or olive oil and/or salad dressings (Italian, Ranch, Casear, etc.)

¬¬ Grated cheeses ¬¬ Baked beans

Have a table set up with all the different ingredients and pre-cut squares of aluminum foil.

People can custom make their packets, picking and choosing from the variety of ingredients available. You can also do meats separately from veggies.

This is great when you're entertaining crowds and kids!

After ingredients are placed on the foil, fold and seal edges (by turning and pressing joined edges a few times).

When teaching, I like to ponder with students what our life in the United States or Europe or Asia might be like if we didn't have a military to step in. We are so fortunate to have people serving something greater than themselves.

DYAN

Heron, Mont.

Place on grill.

You will see the packets puff up. This is perfect because you'll know that you have sealed your edges well. Allow to cook for 20–30 minutes over a medium-high heat (about 300–325°F).

Split open and enjoy!

GRILLED PEACHES WITH GREEK YOGURT

DESSERT

Slice peaches in half and remove pits. ¬¬ 3 ripe peaches ¬¬ 2 c. of plain Greek yogurt ¬¬ ¼ c. honey ¬¬ Ground cinnamon

Combine plain Greek yogurt and honey in a bowl. Mix until well blended.

Place peach halves face down on a preheated grill and grill to taste. Remove peaches from grill when grill marks are visible.

Place each half in a bowl and top with Greek yogurt honey mixture. Garnish with a dash of cinnamon and serve warm.

I'm honored to live in a country where military service is treated with such high regard and respect.

CHLOE

New York, N.Y.

AFTERWORD The propane industry is proud to have strong ties to the men and women who serve our country in the armed forces. U.S. propane companies employ thousands of veterans, raise funds for veterans' charities, and operate award-winning programs for employees serving in the Reserves and the National Guard. They also deliver the clean American propane that helps keep military installations — and millions of homes and businesses — running. Through the Grilling For Heroes campaign, the Propane Education & Research Council is continuing its commitment to those who make America great.

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