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Grilled Peach Pie

3 ½ lb. Peaches, peeled, halved and pitted

1 Tbls canola oil

½ Cup sugar

¼ Cup snipped fresh basil

3 Tbls cornstarch

1 Tbls lemon juice

1 15 oz rolled refrigerated pie crust

1 egg slightly beaten

1 Tbls sugar

Arrange charcoal for indirect heat. Medium hot coals on one side of the grill. Brush the cut side of the peach halves with oil and grill over coals for 3 minutes.

Remove and cut the peaches in wedges. Toss peaches with ½ cup sugar, cornstarch, basil and lemon juice.

On floured surface, roll each crust to 12 in diameter. Coat a 9-10 inch cast-iron skilled with cooking spray. Line the skillet with one of the crusts, dough should come up ¾ side of the pan. Place peach mixture into the crust. Cut vent slits in the second crust. Place the second crust over the peaches. Tuck any extra dough between the side of skillet and bottom crust. Crimp edges. Brush top of pie with beaten egg and then sprinkle with sugar.

Place skillet on the rack over the empty side of grill. Cover the grill and grill 1 ½ hours until the crust is golden, rotating once halfway during grilling. Cool slightly before serving.

Teriyaki Chicken Wings

10 Chicken Wings

2/3 Cup Teriyaki Sauce

1/3 Cup Mango Nectar (Orange Juice works)

2 Tablespoons Garlic

¼ Teaspoon Chinese five spice

Cut the chicken wings apart at the sections and discard the tip. Mix all ingredients in a large zippered bag and mix to coat all the chicken. Refrigerate for 2 – 4 hours turning some. Grill the chicken over med-high coals for 20-25 minutes or until the chicken is done. Can be broiled in the oven.

Jamaican Pork Tenderloin

3 Tablespoon Fresh Lime Juice

1 Tablespoon Chopped Jalapenos

1 Teaspoon Minced Fresh Garlic

1 Cup Minced Fresh Ginger

¼ Teaspoon Salt

1 to 1 ½ Pound Pork Tenderloin

Combine all ingredients in a zippered bag and mix to coat the pork. Marinate in the refrigerator at least 1 hour up to 24. Remove pork from marinade and discard the marinade. Grill pork over med-high coals for 22-24 minutes or until meat thermometer reads 145 degrees. Let rest for 5 minutes. Cut into ¼ inch slices

Pineapple Chicken

1 Can Pineapple Chunks

6-8 Boneless Chicken Breasts

½ Cup Teriyaki Sauce

1 Cup Dark Brown Sugar

Drain Pineapple. Place Chicken, teriyaki sauce, sugar and some of the pineapple juice in a large resealable bag. Seal and shake to mix ingredients and to coat. Chill at least 4 hours and up to 24. Remove chicken from bag and drain. Discard the bag and marinade. Grill chicken over med-high coals for 5-7 minutes per side. Place pineapple chunks on skewers and grill for 5 minutes per side or just until brown. If using bamboo skewers, soak for 30 minutes.

Pulled Pork

2 Tablespoon Paprika

2 Tablespoon Pepper

2 Tablespoon Brown Sugar

1 Tablespoon Salt

1 4-5 Pound Pork Shoulder, boneless

1 Cup Water

½ Cup Ketchup

1 Tablespoon Sugar

¾ Teaspoon Salt

½ Teaspoon Pepper

½ Teaspoon Red Pepper Flakes

Combine all ingredients listed before the pork and rub all over the pork. The pork can be wrapped and refrigerated for up to 25 hours. Prepare your grill for long term cooking with indirect heat (see brisket recipe below). Use wood chips if desired. This will take about 4 hours on the grill. After it is tender, pull the pork apart with your hands, discarding the fat. Mix with about ½ cup of the sauce.

Pizza on the Grill

3 ½ Cup Flour

1 Teaspoon Salt

1 Teaspoon Sugar

1 Pkg Dry Yeast (2 ¼ teaspoon)

1 Cup Warm Water

2 Tablespoon Oil

Toppings:

1 Pound Mozzarella Cheese

Tomatoes, strips of peppers, sliced mushrooms, browned meat like hamburger, pepperoni, grilled chicken cut in strips. Pizza sauce.

Place water and oil in a bread maker and follow with dry ingredients. Set bread maker to the dough setting. Or just buy dough from your favorite pizza place. When the dough is done, divide into 7-8 portions and roll out in a round, place in refrigerator. Cut toppings and cook meat. Get your grill ready for med to med high heat. Prepare your toppings and have ready . Place dough on the grill face down for 3 – 4 minutes. Cook until puffy. Flip over and quickly add toppings. Cover the grill and cook for 4-5 minutes or until the cheese is melted and the dough is done.

Smoked Beef Brisket

1 Flat Cut Beef Brisket

2/3 Cup Table Salt

½ Cup Sugar

2 Tablespoon Sugar

3 Tablespoon Kosher Salt

2 Tablespoon Coarse Pepper

Dissolve first salt and sugar is 4 quarts cold water in a large kettle or bucket. Submerge the brisket in the brine and refrigerate for 2 hours. While the brisket is soaking, soak some wood chips for the grill. Remove the brisket from the brine and pat dry with paper towel. Combine the second sugar, salt and pepper. Rub the brisket with this mixture and let set while you are preparing the grill.

To prepare the grill for long term smoking: This works well for the kettle type grills or the square grills. Open the vents about halfway, place about 3 quarts of unlit charcoal to one side of the grill. Place a disposable foil pan on the other side of the grill with about 2 cup of water in it. Light 4 quarts of charcoal with your chimney starter and allow to burn until fully lit. Empty coals on top of the unlit coals. (you can place some wood chips on the fire now) Place the grate on top and clean and preheat it, about 5 minutes. Place the brisket fat side down over the foil pan as far away from the fire as possible. If the brisket has a thicker side, place it facing the fire. Loosely tent the brisket with foil by placing a piece of foil under the brisket at the fire side and folding it over the top of the brisket. Place the lid with the top vent over the brisket to draw the smoke through the grill. Cook the brisket without removing the lid for 3 hours. After that time the temperature will drop some so, working quickly, add about 10 briquettes to the fire. Open the bottom vent all the way. Discard the foil tent. Flip and rotate meat so the the side that was closest to the fire is farthest away. Place the lid on the grill with the vent over the meat and cook for another 2 - 4 hours.

Do not open the grill except to add charcoal and flip the meat once. Every time you open the grill the temp falls 100 degrees.

Grilled Steak Salad

1 ¼ pound flank steak

Coarse Ground Black Pepper

1 Cup Italian Salad Dressing

½ pound Mushroom (any kind will work)

1 Sack Baby Spinach

2 Cup Tomatoes (cherry or chopped)

½ Cup Parmesan Cheese shaved or shredded

Coat the steak with the black pepper and about 1/3 of the salad dressing. Marinate for 3 to 24 hours. Grill the steak over med-high coals for about 7 minutes per side (should be med-rare). Brush the mushrooms with some of the dressing. Grill the mushrooms until they are brown. We used Portobello, If you use smaller ones they won’t take as long. Let the steak rest for 5 minutes (can use this time to toast bread) slice the steak thin across the grain. Arrange the meat over spinach, top with tomatoes and cheese.

Stuffed Burger

1 Pound Ground Meat (Beef, Pork, Chicken or Turkey, or a mix)

1 Tablespoon Onion, chopped fine

1 Tablespoon Celery, chopped fine

1 Tablespoon Carrots, chopped fine

2 good squirts of Ketchup

1 good squirt of Mustard

Salt and Pepper or Grill Seasoning

Mix all ingredients thoroughly but lightly. Form into 4 patties for small burgers or 3 patties for larger burgers. This step can be made ahead and kept cold for up to two days. Grill as you would for hamburgers. This is good for ground poultry, it tends to be a little dry. This adds moisture and flavor as well as getting some vegetables in your diet.

Fajitas

2 Lbs of Beef, Chicken or Pork

½ Cup Olive Oil

1/3 Cup Lime Juice

1 Teaspoon Sugar

½ Teaspoon Salt

½ Teaspoon Cumin

3 Clove Garlic, chopped

½ Cup Onion, chopped

½ Teaspoon Black Pepper

1 12 oz Can Beer

Mix all ingredients except meat well. Place the meat in a ziplock bag, pour the marinate over the meat onions, sour cream, salsa, guacamole and tomatoes all rolled up in a flour tortilla.and place in the refrigerator for at least 4 hours to overnight. Place the meat over medium- hot coals and grill until desired doneness. If you are using chicken, make sure it is fully cooked (chicken breast is good for this). Pork should be a little pink. If you are using flank steak, it should be med-rare. Serve with shredded cheese, green

Kathy’s Grilled Portabella Mushrooms

Portabella Mushroom Caps 4 – 6

4 – 6 Oz of Cream Cheese

2 – 3 Tablespoons of Horseradish Sauce (opt)

4 – 6 Slices of Muenster Cheese

Clean Mushroom caps by removing any stem left and wiping with a damp cloth. Salt and pepper the mushroom. Fill the hole with softened cream cheese. Place a slice of cheese on top. Grill over hot coals until the cheese is melted. We also used garlic butter in the hole and fresh mozzarella cheese

Chicken Breast in a Pouch

Chicken Breasts (one per pouch)

3-4 Chunks of Celery

5-6 Baby Carrots

5-6 Slices of Mushrooms

2-3 Strips of Green Pepper

1 Teaspoon Butter

Salt and Pepper

Make as many pouches as people. Place ingredients on heavy piece of foil in order given. Feel free to add or subtract ingredients. Seal the foil to make a pouch. If you are going to put the pouch in the campfire, make another pouch over the first. Place in the fire for about 30-40 minutes. If you place the pouch on the grill you do not need to double wrap, but it will take just about as long. Usually you can smell it when it is done. This can also be cooked in a 350 degree oven.

Beer-Butt Chicken over Hickory

1 3 – 4 Lb. Chicken

Grill Seasoning

4-6 Sprigs of Fresh Rosemary

2 Lemons cut in wedges

1 Handful of Hickory Chips soaked in water for at least 1 hour

1 12 oz can of beer

Prepare you grill for indirect heat – medium. Thoroughly wash the chicken inside and out. Pour out the excess beer (ha ha), leaving at least half. Stuff the beer can with the rosemary and all but one wedge of lemon. Season the outside of the chicken with grill seasoning. Move the charcoal to the outside of the grill and leave the inside of the grill without charcoal underneath (like a ring). When the coals are ready, sprinkle the hickory chips on the charcoal. Place the chicken over the can of beer and place the last lemon wedge in the neck to seal up the hole. Place the lid on your grill. This takes 45 – 60 minutes. Do not take the lid off the grill too often, this cool down your fire.

My Favorite Turtle Recipe

1 Bag Pretzels (square with criss-cross)

1 Bag Rollos (Chocolate covered caramels)

1 Bag Pecan Halves

Place a pretzel on cookie sheet with a rollo on top. Place in a 200 degree oven for 3 minutes. Smoosh a pecan half on top of each rollo. Make it look like a turtle head

Fillet on Plank

2 6 – 8 ounce Fillets

1 Maple Plank for cooking

2 Cup Merlot Wine

Salt and Pepper

Soak the wood plank in the merlot wine in a shallow container for at least 1 hour. Place a heavy object on the plank to hold it under the wine, you do not want it to float on top. Prepare your grill for medium heat. Brush the plank with oil. Then place the steaks directly on the wood and then place the wood directly on the grill. Cook the steaks covered and do not turn them. Cook to desired doneness. 130 – 140 degrees is rare to medium-rare. Let the steaks rest for 5 – 7 minutes

Grilled Asparagus

1 Lb Asparagus Spears, washed and trimmed

2 – 3 Tablespoons Olive Oil

1 Tablespoon Garlic, chopped fine

½ Teaspoon Lemon Zest

Salt and Pepper

Mix all the ingredients together enough to coat the asparagus with oil. Place the spears on the grill on medium high coals. You can use a grill pan or place them crosswise on the grill, so they don’t fall through. Grill to desired doneness. We like them left a little crisp. Green onion can be grilled this way, or you can mix onions with asparagus.

Grilled Onions

2 Large Onions (any color)

2 Tablespoons Tomato Juice

1 ½ Tablespoon Honey

1 Tablespoon Butter or Margarine

½ Teaspoon Salt

1/8 Teaspoon Paprika

Cut the onions in half crosswise, leave the root intact (this helps hold the onion together). Remove a few inside rings, to make a well in the center to hold 1-2 teaspoons of liquid. Grill the onions cut side down for a few minutes, 4-7. Turn the onions over and fill the hollow with a mixture of the remaining ingredients and grill until fork tender, another 4-7 minutes

Grilled Mushroom Medley

½ Medium onion

2 Teaspoon garlic, finely chopped

1 Tablespoon olive oil

Salt and Pepper to taste

1 ½ lbs assorted mushrooms

Clean and trim the stems of mushrooms. Some stems will have to be removed, such as shitake or oyster mushrooms. Prepare your grill for hot coals. Toss the onion and garlic with some of the olive oil (less that half). Using your grill pan, cook the onion and garlic for about 3-5 minutes. Then toss the mushrooms with the rest of the oil, and add to the grill pan. Cook over high heat for 3-5 minutes.

Barbequed Rabbit

1 cup ketchup

1 12 oz beer

1 cup red wine

1 cup tomatoes

½ cup butter melted

½ cup vinegar

¼ cup Worcestershire sauce

1 onion sliced

1 lemon sliced

¼ cup seasoning salt

1 tablespoon hot sauce if desired

2 rabbits skinned and quartered

Combine all ingredients except the rabbits in a large pan and bring to a boil. Let cool. Place rabbit in a shallow container and cover with the sauce. Let stand for 3-4 hours. Prepare your grill for slow cooking. Place some soaked hickory chips on your coals if desired. Remove rabbit from sauce and place cavity side down on grill. Grill about 30 minutes on each side or until it reaches 150 degrees.

Grilled Leg of Lamb

1 Tablespoon dry mustard

1 teaspoon cardamom

¼ Teaspoon celery seed

¼ Teaspoon ground cloves

1 Tablespoon cider vinegar

½ Cup frozen apple juice concentrate

½ Cup spicy brown mustard

1 Tablespoon fresh rosemary

2 Teaspoon olive oil

Salt and pepper

1 5 pound leg of lamb

Combine all ingredients in a small bowl and whisk until thoroughly mixed. Place lamb bone side up in a glass dish. Sprinkle with salt and pepper and spread with 1/3 cup of marinade. Turn over and sprinkle with salt and pepper and remaining marinade. Cover dish with plastic wrap and refrigerate overnight. Prepare grill for medium heat. Place lamb on grill with marinade still clinging. Grill 15 minutes, turn over, grill 15 minutes. Continue until lamb registers 130. Let rest for 15 minutes. Slice thin and serve.

Grilled Chicken Salad

2 4-6 oz Chicken Breasts

2 Clove Garlic

1 Teaspoon Lemon Zest

Salt and Pepper

2 Pears Cored and Quartered

1 Sack of Sweet Baby Greens

Italian Dressing ( we use Maries Sweet Italian)

Rub the chicken breasts with garlic, lemon zest, salt and pepper and let sit for at least 30 minutes. Prepare your grill to cook the chicken. Quarter and core your pears right before your are going to cook them. Grill your chicken to 155 degrees and grill the pears just until they are browned. When everything is cooked, cut the chicken and pears into bite size pieces and place on top of the greens and drizzle with salad dressing. Croutons and parmesan cheese is a great topping for this salad

Duck Pinwheel by Bush Gardens

Slice duck breasts into ¾ inch strips and roll like a cinnamon roll, wrap with bacon securing with a toothpick. May marinate in soy sauce or worchestershire sauce or your favorite marinate. Cook over medium charcoal for 3-4 minutes per side. Try this with any wild game. Makes a great snack or appetizer.

Grilled Potato Salad

5-6 medium red potatoes scrubbed and diced 11/2 inches

1-2 tablespoons vegetable oil

Salt and pepper

Toss the above together and cook over medium to medium-high coals in a grill pan. Cook until just fork tender, 10 to 15 minutes. Meanwhile, mix the dressing ingredients in a bowl large enough to add potatoes and toss.

3 tablespoons vinegar

1 teaspoon Dijon mustard

1 tablespoon finely chopped onion or garlic

1/3 cup olive oil

Combine vinegar, mustard, and onion together with a fork or whisk, continue mixing while slowly pouring in the oil. When the potatoes are done, let them cool 5-7 minutes. Then toss in the dressing.

Saint Pat’s Day Corned Beef

1 Corned Beef Brisket 4-6 pounds

1 large head of cabbage cut in chunks

2 pounds carrots peeled and chunked

2 medium onions peeled and chunked

3 pounds of red potatoes peeled and chunked

1 Large green pepper seeded and chunked

1 pound of andouille sausage chunked

2 12 oz bottles beer

Cook the corned beef for 6 hours. This can be done the day ahead. Place all of the vegetables in a pot large enough to hold everything. Add the beer and water to cover. Slice the beef across the grain, it should fall apart somewhat. Return it to the pot with the sausage and let it cook until everything is tender. You may want to add more liquid.

Dutch Oven Dump Cake

4 Cups Blackberries

½ Cup Flour

1 Cake Mix White or yellow

1 12 oz lemon lime soda

Line a 10 or 12 inch dutch oven with foil and spray with non-stick spray. Place berries in bottom, sprinkle evenly with flour and cake mix. Then pour the soda over all slowly. Place 4-6 briquettes underneath and 14 – 18 on top. Let bake for about 40 minutes or until you can smell it. Any kind of fruit can be used. If it is fresh or frozen the flour acts as a thickener. If you are using canned pie filling omit the flour and add about ½ of the soda. This cake can be made in the oven, Bake at 400 degrees for 30-40 minutes.

Wood Plank Fish

2-3 Pounds fish (Salmon-Halibut or your choice)

Salt – Pepper

Olive Oil for oiling plank

Wood plank (Cedar, Alder, Cherry, or Hickory)

White Wine for soaking the planks

Put your planks in a container that will hold them and enough wine to cover. Put a jar on top of the planks to hold them under the liquid. Bring your fish to room temperature. Oil your plank with olive oil, not too much just enough to keep them from sticking. Season the fish with salt and pepper, place the fish on the plank over med-high coals. The time it takes varies , depending on the size of your fish and the heat from your fire. It is done when it flakes easily.

Brats-n-Beer

1 Package bratwurst(5-6)

1 12oz.can or bottle of beer

Boil brats in beer for 6-7 minutes. Then brown on the grill. Serve with grilled vegetables.

Grilled Chicken Breast w/ Peach Salsa

4 6-8 oz Chicken Breasts
4 1 oz slices Monterrey Jack Cheese

Peach Salsa-Make ahead

1 Cup diced and peeled fresh Peaches

2 Cup diced Tomato

1/2 Cup diced onion

1-2 Tablespoon diced Jalapeno Pepper

1 Tablespoon Lime Juice

2 Tablespoon fresh Cilantro chopped
Salt and Pepper to taste

To make salsa: Combine ingredients lightly. Leave at room temperature for 30 minutes to 1 hour. This is also a good dip for corn chips. Mango can be used in place of the peaches. Grill the chicken breasts until they reach 160 degrees. Remove from the heat and place a slice of jack cheese on each. Let rest to melt cheese. Top with peach salsa.

Grilled Flank Steak

1/4 Cup Soy Sauce

3 Tablespoon Honey

2 Tablespoon Vinegar

3/4 Cup Oil

1 Onion chopped

1 Tablespoon Garlic-minced

1/2 Teaspoon Ginger

1 1/2 Pounds Flank Steak

Combine all ingredients for a marinade. Add flank steak and marinate for at least 4 hours. Grill over medium-hot coals for 7 minutes on each side. Let rest for 3-5 minutes. Slice thinly across the grain.

Fool-Proof Steak Method

Pre-heat oven to 400 degrees.

Bring steak to room temperature. After the oven is hot, bring a skillet, that is large enough to hold the steaks, to medium high on top of the stove. Season the steaks with grilling seasoning if you wish, then place 3 tablespoons of oil and the steak in the skillet for 4-5 minutes, without turning the steaks, place the skillet in the oven for 4-6 minutes. They will be med rare.

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