This page contains recipes from the 2012 GrillFest event. 2013 details coming soon.
Recipe from Z Wines USA (Derived from a 100 year old family recipe)
This page contains recipes from the 2012 GrillFest event. 2013 details coming soon.
10 lbs. beef
2 lbs. pork
3 lbs. bacon
3 Tbsp. herbs de Provence
4 Tbsp. garlic flakes
2 Tbsp. salt
1 Tbsp. black peppercorns
2 Tbsp. coriander seeds
3 Tbsp. pickling spices
¾ c. red wine
1. Grind the meat through the medium plate of a meat grinder.
2. Grind the herbs and spices in a spice mill.
3. Mix the meat, red wine, herbs, and spices and allow the meat to cure for 24 hours.
4. Stuff medium sausage casings with the meat mixture. Package in 2-3 lb. rings.
5. Grill over medium coals, ensuring that the sausage does not get burnt by any flaring of the coals.
Campfire Salmon Tacos
Recipe from Golden Fig Fine Foods
1 Tbsp. Golden Fig BBQ Herbs
Salt and pepper to taste
2 8-ounce skinless, center-cut salmon fillets
Extra-virgin olive oil, for brushing
2 ripe tomatoes
2 Tbsp. cilantro, chopped
1 small jalapeño, seeded and quartered
1 garlic clove
6 Tbsp. sour cream
1 ripe avocado, halved, peeled and pitted
4 c. finely shredded red and green cabbages (12 ounces)
8 corn tortillas
Hot sauce and lime wedges, for serving
1. On a plate, mix BBQ Herbs with a large pinch of salt and pepper.
2. Brush the salmon fillets with olive oil and dredge in the spice mixture.
3. Meanwhile, in a food processor or blender, puree the tomatoes with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until well mixed, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
4. Preheat grill. Lightly brush each corn tortilla with olive oil. Stack the tortillas and wrap them in foil. Place on top rack of grill for 10 minutes.
5. Meanwhile, brush grill with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.
6. Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.
For more salmon recipes visit wildalaskaflavor.com.
Croix Valley Spicy Fajitas
Recipe from Croix Valley Steak Sauce | Makes 4-6 servings
2 Tbsp. olive oil
2 lbs. skinless chicken breast or flank steak, sliced into 1⁄2-inch strips (use any of your favorite meats: pork loin, shrimp, etc.)
2-3 large bell peppers, sliced in strips
2 medium red or yellow onions, sliced in strips
1 c. Croix Valley Hot ‘n Spicy Steak Sauce
1. Heat olive oil in large skillet on medium-high heat. Add meat and sauté until thoroughly cooked or desired doneness on beef.
2. Add peppers and onions, reduce to medium heat until vegetables are slightly tender.
3. Add Croix Valley Hot ‘n Spicy Steak Sauce until thoroughly heated. Serve on heated flour tortillas with your favorite fixin’s!
Serving Suggestions: Guacamole, sour cream, refried beans, salsa, Mexican rice
Grilled Pork Chops with Basil-Garlic Rub
Recipe from porkbeinspired.com | Makes 4 servings | Prep time: 30 min. | Cook time: 10 min.
2 cloves garlic, peeled
1 c. fresh basil, packed
2 Tbsp. lemon juice, fresh
2 Tbsp. extra-virgin olive oil
1 tsp. coarse salt
1⁄2 tsp. freshly ground black pepper
4 pork bone-in rib chops, 3⁄4-inch thick
1. With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub.
2. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
3. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate.
4. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.
Serving Suggestions: Top the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.
Safety Tip: Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.
Verjus-Honey BBQ Sauce
Recipe from Chad Stoltenberg of Locust Lane Vineyards and was featured in the Locust Lane Vineyards grilling demo
2 oz. dry BBQ rub (we use 1 ounce paprika, 1 ounce Penzey’s Chicago Steak Seasoning)
2 oz. prepared mustard
2 oz. honey
4 oz. verjus rouge (unsweetened, unripe grape juice such as Locust Lane brand)
1. Mix all ingredients together.
Serving Suggestions: Can be used as marinade before grilling or smoking meat or as sauce afterward. This recipe is great on pork, pulled pork, grilled or smoked chicken. Stores in refrigerator for months.
Malone’s Simple Syrup Ginger Mojito
Recipe was featured in the Midwest Pantry Market.
1 oz. lime juice
10 fresh mint leaves
3 Tbsp. sugar
2 oz. spiced rum
1 scoop crushed ice
1 sprig of mint
1. Muddle lime juice, mint leaves, and sugar in sturdy glass.
2. Add spiced rum, crushed ice, and top up with homemade ginger ale: Mix 1 ounce Big Ed’s Ginger Syrup in an 8-ounce glass of ice with 6 ounces club soda or carbonated water.
3. Stir thoroughly with a tall spoon and garnish with a sprig of mint.
Serving Suggestions: Rum is optional. This makes a refreshing, non-alcoholic drink for the whole family!
Smoked Scotch Eggs
Recipe From “Slow Fire” by Ray Lampe, published by Chronicle Books | Makes 12 servings
6 large eggs
1 lb. ground pork
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1⁄4 tsp. cayenne pepper
Barbecue rub #67 as needed (recipe below)
1. Put eggs in a medium saucepan and cover with cold tap water. Let rest for 15 minutes.
2. Over high heat, bring eggs to a boil, roll around in pot frequently. When water begins to boil start timing and cook for 2 minutes, continuing to roll the eggs in the pan. (This will keep the yolks in the center.) After 2 minutes remove eggs from boiling water quickly and submerge in ice water to stop the cooking. When eggs are cool, peel and refrigerate.
3. Put pork in a medium bowl and add salt, pepper, garlic powder, and cayenne pepper. Mix well and divide into six equal portions.
4. On wax paper flatten out one of the portions into a 4-inch circle. Top with an egg and wrap the sausage all around, stretching as needed, and sealing it completely. Do this with all the eggs and then season liberally with the barbecue rub.
5. Put eggs on a pan lined with wax paper and refrigerate for 1 hour. Prepare your cooker to cook indirect at 235°F using medium pecan wood smoke for flavor. Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes or until golden brown and firm to the touch.
6. Transfer to a plate and cool. Cut in half or quarters, serve with barbecue sauce for dipping.
Barbecue Rub #67
Makes 1 1⁄2 cups
This is a very traditional barbecue rub that’s good on just about anything. If you want a finer grind just put it in the food processor with a metal blade and pulse until it reaches the consistency you’d like.
1⁄2 c. Sugar In The Raw
1⁄2 c. Kosher salt
3 Tbsp. chili powder
3 Tbsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1⁄2 tsp. black pepper
1⁄2 tsp. lemon pepper
1⁄2 tsp. ground coffee
1⁄4 tsp. cayenne
1. Combine all ingredients in a medium bowl and mix well. May be stored in an airtight container in a cool place for up to 6 months.
Smoked Stuffed Baby Bellas
Recipe From “Slow Fire” by Ray Lampe, published by Chronicle Books | Makes 4 servings
Crimini mushrooms, also know as Baby Bellas, are similar to regular white mushrooms but they pack a lot more flavor. They hold up well to cooking in the barbecue pit and to big flavors like bacon and blue cheese. These are a great short cook appetizer to enjoy while waiting for the main course.
1 lbs. Baby Bella mushrooms
1⁄3 c. crumbled blue cheese
2 slices bacon, cooked and chopped
2 slices bacon, cooked and finely chopped
2 garlic cloves, crushed
1 Tbsp. bread crumbs
1⁄4 tsp. black pepper
1. Prepare your cooker to cook indirect at 235°F using light apple wood smoke for flavor.
2. Twist the stems out of the mushrooms and scrape out the gills being careful not to break the sides of the mushroom caps.
3. In a small bowl mix together blue cheese, bacon, garlic, bread crumbs, and black pepper.
4. Place the mushroom caps on a grill topper with the opening facing up. Spoon the blue cheese mixture into them.
5. Put the stuffed mushrooms in the cooker and cook for 1 hour or until the mushrooms are tender.
From Kitchen Window
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1. When grilling use a probe thermometer to accurately measure temperature. A dual probe is great for measuring the grill temperature and the temperature of the meat.
2. Be sure to adjust your cooking time/temperature for heat gain. When food comes off of the grill it will continue to increase in temperature. Plan ahead and pull it early. Then let it rest. Most food will increase in temperature 5-10 degrees. The bigger the cut of meat, the greater the increase in temperature. This will avoid over cooking your food.
3. For better depth of flavor when grilling, use chipped or chunked smoking woods. Soaking half of your wood chips or chunks in water will provide smoke for a longer period of time. Some of the best woods are apple, cherry, hickory, cedar, birch, and maple.
4. For charcoal grills use only a premium Natural charcoal, like Green Egg or Wicked Good. A well processed premium charcoal will burn consistently, have little ash, and will provide superior flavor.
5. When grilling kabobs, put all of the same food on the skewer. Different meat and vegetables cook at different rates. This will prevent part of your skewers from being over cooked.
6. Use silicone basting brushes for all your basting sauces and mops. It keeps all of the bristles out of your food and makes clean up a breeze.
7. For grilling fish and vegetables, use a porcelain coated grill topper or basket. This will keep the smaller and more delicate food from falling through the grates and provide better release from the grill.
8. When grilling, don’t try to move your food too quickly, the natural sugars in the meat need to caramelize before the food will release from the grill.
9. When grilling pizza, use a pizza stone on your grill. The pizza stone will provide a barrier between the flames and the pizza and will allow you to use a greater variety of crust types while still getting that smoky flavor to come through.
10. When grilling whole chickens, put the seasoning under the skin. This will flavor the meat instead of just the skin.