Grilling Time!!!

[Lick]

Grilled Portabella Burger with Fontina and Basil
RECIPE INGREDIENTS 3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper, divided
4 portabella mushroom caps, stems removed (about 12 ounces)
1 cup shredded Fontina cheese
1/2 teaspoon dried oregano leaves, crushed
4 crusty rolls, split
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
DIRECTIONS Preheat grill or broiler.
In a small bowl whisk together lemon juice, olive oil, garlic, salt and 1/4 teaspoon black pepper. Brush both sides of each mushroom with lemon juice mixture, using all of the dressing. Place mushrooms on a grill or on a broiler pan rack, rounded-side up; cook for 3 minutes. Turn mushrooms stem-side up; sprinkle with cheese, oregano and remaining 1/2 teaspoon black pepper. Continue cooking until mushrooms are tender and cheese is melted, about 3 minutes.
To serve, place each mushroom into a roll and sprinkle with basil. Top with sliced tomato and red onion, if desired. Serve immediately.

 

[Lick]

Grilled Asian Cornish Hens with Asparagus and Portobello Mushrooms

Though marinated only briefly with lime juice, garlic, ginger, and soy sauce, the Cornish hens and vegetables nevertheless have a deliciously intense flavor.
RECIPE INGREDIENTS 6 tablespoons soy sauce
1/4 cup lime juice (from about 2 limes)
1/4 cup cooking oil
4 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon salt
2 cornish game hens (about 1 1/4 pounds each), halved
1 pound asparagus
2/3 pound portobello mushrooms, stems removed, caps cut into 1/4-inch slices, or 6 ounces sliced portobello mushrooms
DIRECTIONS Light the grill. In a small glass or stainless-steel bowl, combine the soy sauce, lime juice, oil, garlic, ginger, pepper, and salt. Put the hens into two large glass dishes. Pour 1/2 cup of the marinade over them and turn to coat. Let marinate, turning once, for 10 minutes.
Cook the hens over moderate heat for 12 minutes. Turn and cook until just done, about 12 minutes longer.
Meanwhile, snap off and discard the tough ends of the asparagus. In a medium bowl, toss the asparagus spears with 2 tablespoons of the remaining marinade and grill for about 12 minutes, turning once.
In the same bowl, toss the mushrooms with the remaining 2 tablespoons marinade and grill for about 5 minutes per side. Serve the hens with the asparagus and mushrooms alongside.
Menu Suggestions
Make your whole dinner outdoors by adding new potatoes or sweet-potato wedges to the grill.

 

[Lick]

Grilled Swordfish with Tomato-and-Cucumber Salsa

Cooking fish on an outdoor grill is one of the joys of summer. Swordfish steaks are particularly well suited to this method, and here we've topped them with a seasonal salsa of cucumber, dill, and grilled tomatoes. The dish can also be made in the broiler.
RECIPE INGREDIENTS 1 1/4 pounds plum tomatoes (about 6)
1 tablespoon cooking oil
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4 inch dice
1 1/2 teaspoons lemon juice or wine vinegar
1 tablesppon chopped fresh dill
1 teaspoon fresh-ground pepper
4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
DIRECTIONS Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blaken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl. Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.
Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer. Serve with the salsa.
FISH ALTERNATIVES: Halibut, marlin, and salmon steaks are also delicious grilled, and any of these would go well with the salsa.
VARIATIONS: Use 1 tablespoon chopped fresh basil in place of the dill. A tablespoon of fresh mint is another tasty alternative.

 

[Lick]

Enough recipes.
Time for some action...



Heres mine on the grill.

Plated with Wifey's Jalapeno Mac and cheese.

Aftermath...

Question.... the pics gives us all the impression that you got down on the grill then got down with what you grilled… but it looks staged. No meat scraps just very little veggie scraps and most of all… no fucking bone?

​

 

[Lick]

Mediterranean Back Ribs with Pomegranate Sauce

RECIPE INGREDIENTS 5 pounds back ribs
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
One 16-ounce bottle 100% pomegranate juice*
2/3 cup ketchup
1 tablespoon molasses
1 tablespoon soy sauce
2 scallions, white and green parts, chopped
2 garlic cloves, minced
*For an alternative to the pomegranate sauce, try a Currant BBQ Sauce by substituting the reduced pomegranate juice with 1/3 cup red currant jelly and 1 tablespoon cider vinegar.
DIRECTIONS Season ribs with salt and pepper.
For a charcoal grill, prepare an indirect medium-hot fire with a drip pan in the center. For a gas grill, heat grill to medium and turn off burners directly below where the ribs will go. Lightly oil cooking grate. Place ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallion and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when the meat pulls away from the bone.
Serving Suggestions: Cucumber and tomato salad, grilled pita bread.

 

[callbacc]

"Jalapeno Mac and cheese" Never heard of that before, I guess I dont have to ask how was it.

 

[doggish_098]

Shellfish with Sausage and Beer

Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 6

1/4 lb fresh chorizo, casing removed
1 Tbsp olive oil
1 large onion, finely chopped
1/4 c chopped garlic
1 bottle (12 oz) light beer
1 bottle (8 oz) clam juice (we used Bar Harbor)
2 lb mussels, scrubbed and debearded
2 dozen littleneck clams, scrubbed
1/2 lb peeled and deveined large shrimp
1/2 c chopped fresh flat-leaf parsley
2 Tbsp fresh lemon juice

1. Prepare grill for medium heat.

2. Cook chorizo in oil in large cast-iron skillet (or grill-safe pan) on grill, stirring and breaking up lumps, 4 minutes. Add onion and cook, stirring, until tender, about 3 minutes. Add garlic and cook 1 minute. Remove pan from heat and pour in beer. Return pan to grill and simmer until beer is reduced by one-quarter.

Handy tip: Heat-resistant potholders are necessities when handling a hot cast-iron skillet on the grill. Buy flexible ones that fit your hand size and have silicone grips.

3. Add clam juice, mussels, and clams. Simmer, covered, removing shellfish to large shallow serving bowl as they open, about 10 minutes (discard any that do not open). Stir in shrimp during last 3 minutes and cook through. Add remaining cooked shellfish and broth mixture to bowl.

4. Add parsley and lemon juice to bowl and carefully toss shellfish to combine. Serve immediately.

Nutrition (per serving)
314 cal, 32 g pro, 12 g carb, 1 g fiber, 12.5 g fat, 3.5 g sat fat, 641 mg sodium

Read more: http://www.prevention.com/food/cook...ipes/shellfish-sausage-and-beer#ixzz1vuLNqwfg

 

[doggish_098]

Philly-Style Cheeseburgers

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4

1 lb 90% lean ground beef or bison/buffalo
1 1/2 Tbsp reduced-sodium Worcestershire sauce
8 oz mushrooms, trimmed and sliced
2 tsp olive oil
4 slices (1/4" thick) onion (optional)
4 whole-wheat hamburger buns, split
3 oz reduced-fat Cheddar, American, or provolone

1. Mix together beef, Worcestershire, and 1/4 tsp each salt and black pepper. Gently form into 4 patties, pressing down to create a shallow well in the center of each.

2. Prepare lightly oiled grill for medium heat. Toss mushrooms with oil and cook in grill basket (or cast-iron skillet), stirring, until golden brown, about 6 minutes. Remove from heat and keep warm.

3. Coat onion (if using) with olive oil spray. Grill onion, turning, until tender, 4 minutes. Grill buns cut side down until marked, 1 to 2 minutes. Grill burgers 4 minutes, flip, and cook 3 minutes longer for medium or until desired doneness. Top with cheese and grill, covered, until melted, 30 seconds.

4. Serve burgers on buns and top with onion and mushrooms.

Nutrition (per serving)
387 cal, 32 g pro, 25 g carb, 4 g fiber, 18.5 g fat, 7 g sat fat, 591 mg sodium

http://www.prevention.com/sites/def...isplay/philly-style-cheeseburgers-410x290.jpg
Read more: http://www.prevention.com/food/cook...ipes/philly-style-cheeseburgers#ixzz1vuMTWjlL

 

[Lick]

GRILLED TURKEY BREAST BURGERS WITH SUN-DRIED TOMATOES
RECIPE INGREDIENTS 1 pound of Ground Turkey Breast, or ground chicken breasts
1/4 c. red onion, chopped
1/4 c. sun-dried tomatos in olive oil, chopped
3 garlic cloves, diced
1/4 c. feta cheese, crumbled
1/4 c. blue cheese, crumbled (I use Danish blue)
3 TBS grated Parmasan cheese
2 tsp. fresh rosemary, diced
3 TBS. fresh parsley, chopped
3 TBS. fresh basil, chopped
3 tsp. Wegman's Grocery-Basting Oil with garlic & herbs**
Salt & Pepper to taste
Rolls
BRUSH ROLLS WITH A TOUCH OF OLIVE OIL & GRILL UNTIL LIGHTLY BROWNED.
4 slices of Swiss cheese (to top burgers)
DIRECTIONS Mix all ingredients together except for the Swiss cheese. Make into 4 or 5 large patties, and grill on barbecue grill.
WONDERFUL FLAVOR.
**If you do not have access to a Wegman's, here is their recipe that I found online for the basting oil.
BASTING OIL:
1/2 c. olive oil
1 large clove garlic, peeled & minced
2 tsp. fresh parsley, chopped
1/2 tsp. fresh thyme, chopped
Combine all ingredients in a small bowl. Refrigerate leftovers, or freeze to use later.

 

[Lick]

Grilled Medallions of Venison Backstrap with Bodacious Red Soppin' Sauce and Ancho Chile & Honey Sauce

RECIPE INGREDIENTS 1 large whole venison backstrap, trimmed of all silverskin
1 1/2 cups Fischer & Wieser’s Texas on the Plate Bodacious Red Soppin' Sauce
Freshly cracked black pepper
2 cups Fischer & Wieser’s Texas on the Plate Ancho Chile & Honey Sauce
DIRECTIONS Preheat a gas grill or build a charcoal fire in a barbecue pit. Baste the backstrap liberally with the Fischer & Wieser’s Texas on the Plate Bodacious Red Soppin' Sauce then season heavily with cracked black pepper. Grill the meat to medium rare, or until an instant-read thermometer inserted in the thickest part of the meat registers about 135 degrees F. Turn often to form a seared crust, basting often with the sauce. Transfer the backstrap to a cutting board and cover loosely with aluminum foil. Allow the meat to rest for 10 minutes
While meat is resting, heat the Fischer & Wieser’s Texas on the Plate Ancho Chile & Honey Sauce. To serve, slice the meat into round medallions about an inch thick. Serve with the Fischer & Wieser’s Texas on the Plate Ancho Chile & Honey Sauce.

 

[Lick]

Barbecue Beef Short Ribs
Ingredients
1 cup beef stock
1 tablespoon salt
1 teaspoon ground ginger
10 beef short ribs (individual ribs)
11/2 teaspoons thyme leaves
2 teaspoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons oregano
2 teaspoons Worcestershire sauce
3 tablespoons soy sauce
4 teaspoons black pepper
4 teaspoons minced shallots
Instructions
With a sharp knife, trim the top layer of fat from the rib if needed. Score the top of each rib by cutting grooves (¼-inch deep) perpendicular to the rib bone every ½-inch. These cuts will provide more surface area for the flavorful rub.
In a small bowl, mix the dry rub ingredients. Apply a generous coat of dry rub to all sides of each rib.
Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature, indirect cooking away from the coals. Place beef ribs on the grill (bone side down) away for the coals and cook with indirect heat (approximately 275˚F) for 1½ hours, or until internal temperature of beef reaches 160˚F.
Remove ribs from grill and place them in the center of a doubled sheet of aluminum foil with meat side facing down. Pour stock mixture over ribs and wrap tight in foil, trapping juice inside. Return the foil pack to the grill for 1 hour, or until internal temperature of beef reaches 200˚F.
Remove foil package from grill and let beef rest in the foil for 15 minutes before removing. Slice each rib to the bone at scored cuts. Reserve some au jus to drizzle over beef or to season side dishes, such as mashed potatoes.

 

[CobraKai]

Question.... the pics gives us all the impression that you got down on the grill then got down with what you grilled… but it looks staged. No meat scraps just very little veggie scraps and most of all… no fucking bone?

​

Man..her dog would have kicked my ass If I didn't give him that bone. Homie was giving me the the whole time I was grubbing down.

 

[Lick]

Lick's Hit Hot Wings!

So simple and it is a hit each and every time I grill them!

Over hot coals dump a bag (or two) of frozen wings on the grill and cover until you hear the sizzle and see smoke. Move the meat around making sure that they are cooked but not burned so move them at needed to the cool or hot side of the grill untill cooked.

In a large metal bowl put a 1/4 (or more) butter & your favorite hot sauce (enough to cover all of the chicken) and toss them bad boys until everything is coated and chow down!

The only leftovers will be the little bones! Stay up & Blessed!!!

 

[oldschoolkat]

Bookmarked...

 

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[ethnocentric]

bookmarked

 

[Lick]

I must get it this fresh some day to cook that bad boy!!!









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[Lick]

Grilled Steelhead Trout Over Morel Mushroom
Ingredients
1 medium yellow onion, finely chopped
1 medium yellow onion, sliced very thin
2 cups arborio rice
2 large steelhead or rainbow trout, 22 inches (about 4 pounds)
2–3 tablespoons Hidden Valley® Original Ranch Salad Dressing & Seasoning Mix
2–4 tablespoons butter
4 ounces fresh morel mushrooms, washed and sliced in half
4 tablespoons butter
5 cups chicken broth
Salt and pepper to taste
3/4 cup freshly grated Parmesan cheese
Instructions
Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Lay trout on aluminum foil, allowing enough to cover, and place 3-4 onion slices along the length of the fish. Top with first 2 tablespoons of butter. Rub dressing mix on trout, including inside gut cavity. Top with remaining onion and butter. Wrap entire fish in aluminum foil and seal tightly. Heat on low-medium grill for 30 to 45 minutes.
Melt butter in a 4- to 5-quart saucepan over medium heat, stirring regularly. Add onion and mushrooms. Cook until onions turn soft and translucent. Add rice and cook over medium heat, stirring constantly, for about 3 minutes. Using a ladle, add ½-to-¾ cup of broth, stirring constantly with a spoon. When most of the liquid is absorbed into rice and rice begins to look a bit dry, add another ladle of broth to pan; stir constantly. Continue adding broth in batches. The risotto is finished when the rice is tender and has a creamy consistency, like thick oatmeal. Add grated Parmesan and salt and pepper to taste; stir well.

 

[Lick]

Grilled Bratwurst with Home Plate Pickled Relish
Ingredients
1 medium head cabbage, shredded
1 tablespoon celery seed
1 teaspoon turmeric
2 cans cola (24 ounces)
2 green tomatoes, diced (can substitute tomatillos found in Mexican grocery stores and most produce
2 onions, diced
21/2 cups sugar
3 cups vinegar
4 green bell peppers, diced
8 hotdog buns
8 uncooked bratwurst sausages
1/2 cup salt
Instructions
In a large container combine chow-chow ingredients, cabbage, peppers, onions and tomatoes (raw vegetables should equal 2½ to 3 quarts). Mix vegetables with ½ cup of salt, cover them, and let them stand for 4-12 hours. Drain well.
Pour cola into small pot. Add sausages to the pot. Bring to a boil. As soon as the cola turns clear remove the sausages from the liquid (about 4-5 minutes).
Combine vinegar, sugar, celery seed and turmeric in a large pot and bring to a boil. Add drained vegetables and simmer for 1 hour stirring occasionally. Chow-chow can be served as a hot or cold topping. For canning, spoon into sterilized pint canning jars and seal. (Makes 3 pints.)
Preheat charcoal grill to 400°F. Place bratwursts on hot grate over direct heat for 2 minute on each side. Remove bratwurst from grill and place on hotdog bun. Top with a generous helping of chow-chow.

 

[Lick]

Boneless Leg of Lamb Print this recipe
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Ingredients
1 Boneless leg of lamb (4-5 pounds)
1 cup red wine
1 lemon, sliced
2 lemons, juiced
4 cloves garlic, minced
Salt and pepper
1/4 cup olive oil
1/2 tablespoon roughly chopped rosemary
1/2 tablespoon salt
3/4 tablespoon ground black pepper
Instructions
Place leg of lamb of lamb in marinade, cover, and refrigerate for 4 to 6 hours. Once marinated prepare the grill for two zone cooking. Remove the lamb from the marinade, pat dry and re-season generously with salt and pepper. Place lamb on the hottest portion of the grill, turning frequently until the exterior is evenly charred. Move lamb to the cooler portion of the grill, cover grill and allow to cook until desired internal temperature is reached*. Rest the meat for 10 minutes to allow the internal juices to settle, slice and serve topped with lemon slices.
Mix marinade ingredients together well.
* Note: I tend to cook my lamb to medium rare, removing it from the grill at 140 degrees as it will tend to continue heating another 5-10 degrees while resting.

 

[Lick]

Grilled Pepper Poppers
Ingredients
1 packet (1 ounce) Hidden Valley® Original Ranch Dips Mix
1 pound bacon
1 tablepoon garlic powder
1 teaspoon black pepper
16 ounces sour cream
18–20 large peppers (Note: for a less spicy substitute, try 6–8 small poblano peppers instead)
2 teaspoons cumin
6 ounces (11/2 cups) aged provolone cheese, shredded
8 ounces cream cheese, room temperature
Instructions
Mix dipping sauce ingredients together in a medium-sized bowl and refrigerate.
Fry bacon, drain and let cool. Crumble bacon into cream cheese and add all additional ingredients. Mix together well. Place cream cheese mixture inside a quart size GLAD® food storage bag. Cut off one of the corners to make a pastry bag.
Cut off the top of the peppers approximately ¼ of an inch from the base of the stem and set tops aside. Stuff cream cheese mixture in top of peppers and replace caps. Wrap each pepper tightly in foil.
Place wrapped peppers on the grill grate directly over a hot bed of Kingsford® charcoal and turn frequently for 10-12 minutes. Remove from the grill, let cool, unwrap and serve with Hidden Valley® Ranch dipping sauce to cool down the spice from the peppers.

 

[Lick]

Smoky Bourbon Peaches a la Mode
Ingredients
1 quart vanilla ice cream
1/8 teaspoon ground nutmeg
6 Freestone peaches, pitted and cut into 6 slices
6 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
3/4 cup honey
3/4 cup KC Masterpiece® Smoky Bourbon Barbecue Sauce
Instructions
Preheat the grill and build a charcoal fire for direct grilling.
In a saucepan, mix the KC Masterpiece® Smoky Bourbon Barbecue Sauce and honey and cook over a medium heat just until the mixture comes to a boil. Remove the saucepan from the heat and stir in the peach slices until well coated.
In a shallow dish, add the sugar, cinnamon, and nutmeg, and stir until well mixed. Coat the peach slices generously with the cinnamon mixture.
Grill the peach slices for 2 to 3 minutes on each side or until the peaches have softened and are marked. It is fine for the flames to be kissing the bottom of the grill grates. This will caramelize the sugar rub. The peaches should have a brown crust with grill marks when cooked perfectly.
Remove the peaches from the grill and serve the hot slices with a scoop of vanilla ice cream.

 

[Lick]

Barbecue Benedict
Ingredients
1 cup butter, melted
1 pound leftover beef brisket
1 teaspoon vinegar
1 teaspoon water
1 white onion cut into 1/4-inch thick strips
3 egg yolks
3 English muffins cup in half
3 tablespoons lemon juice
3 tablespoons of your favorite KC Masterpiece® Barbecue Sauce
6 poached eggs
6 tablespoons extra-virgin olive oil
6 tablespoons water
6 teaspoons dark brown sugar
9 tablespoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
Instructions
In a small bowl mix the Onion Marinade ingredients. Pour the marinade into a sealable plastic Glad® bag and add the onion strips. Let the onion marinate for 30 minutes.
While the onions are marinating, place the egg yolks, vinegar and water into a stainless steel bowl and vigorously whip until the mixture is thickened and doubled in volume. Place the bowl over a sauce pan containing barely simmering water (just below a boil), making sure the bottom of the bowl does not touch the water. Whisk continuously, making sure the eggs don't get too hot or the will scramble. Very slowly drizzle the melted butter into the mixture while whisking rapidly until the mixture thickens and doubles in volume. Remove from the heat and stir in the remaining Barbecue Benedict Sauce ingredients.
Build a charcoal fire for direct grilling. Place the onion strips in a grill basket and cook directly over the hot coals (approximately 450°F) for 5 minutes stirring often or until the onions brown and start to soften. Remove the onions from the grill and set aside.
Place all 6 halves of the English muffins directly over the hot coals for 2 minutes or until toasted. Remove each muffin half from the grill and top with leftover beef brisket, grilled onions and a poached egg. Drizzle with Barbecue Benedict Sauce.

 

[Lick]

Caramelized Grilled Salmon
1 large (11/2 to 13/4 pounds) fillet of salmon, skin on
11/2 teaspoons coarse sea salt
2 teaspoons dried dill weed
2–3 tablespoons brown sugar
Instructions
To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and three diagonal cuts the other way, creating a diamond pattern. Be careful to only cut the skin and not into the flesh.
In a large pan, sprinkle the sea salt over the meat side of the salmon fillet. Next sprinkle the dill weed over the salt. Finally, cover the dill with brown sugar. Cover the pan and refrigerate the salmon for 2-3 hours, allowing the salmon to cure and dissolve the brown sugar.
Place the salmon, skin side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cover the grill and cook for 10-12 minutes or until the salmon flakes when pierced with a folk. Do not flip when cooking

 

[Lick]

Barbecued Bloody Mary

Ingredients
1 teaspoons crushed chipotle peppers
1 750 milliliters Four Roses Bourbon* Barbecued Bloody Mary Mix
1 ounce molasses
1 teaspoon cayenne pepper
1 teaspoon onion powder
12 ounces tomato juice
2 cups course salt
2 jalapeños
2 ounces beef stock
2 ounces smoked lemon juice
6 lemons
Instructions
To create a Barbecued Bloody Mary, run sliced smoked lemon wedge around the lip of a Collins glass. Dip and twist glass lip in smoked salt to rim the glass. Combine 4 ounces of Barbecued Bloody Mary Mix and 2 ounces of Four Roses Bourbon into glass. Garnish with smoked lemon wedge and thick jalapeño slice.
To begin, build a fire using Kingsford® charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void.
* Four Roses Yellow Label 80 Proof, Four Roses Single Barrel 100 Proof or Four Roses Small Batch 90 Proof
Thinly spread course salt on a disposable aluminum pan or aluminum foil. Place on the grill, over indirect heat (void side of grill) and cover for at least 1 hour. Let cool to room temperature and store in sealed GLAD® container.
Recipe created by Josh Perry, Picán restaurant (Oakland, Calif.) mixologist, on behalf of Kingsford® charcoal
Next, create the smoked lemon juice for the Barbecue Bloody Mary Mix. Cut lemons in half along the equator and place halves on a disposable aluminum pan or aluminum foil. Place on the void side of the grill for at least 30 minutes with the lid covered, making sure to keep grill temperature at 225°F. For tips on controlling grill temperatures visit grilling.com. Remove from grill and let cool. Juice cooled lemons until 2 ounces of juice is produced to use for Barbecued Bloody Mary Mix. Reserve remaining smoked lemons to cut for garnish and to use for rimming glasses with smoked salt.
While lemons are cooling, cut jalapeños into thick slides and place on the grill, turning once, until both sides are flame kissed – 1 to 2 minutes on each side. Combine Barbecued Bloody Mary Mix ingredients into a large GLAD® container and mix well. Store in refrigerator until ready to use.

 

[Lick]

Beef Brisket
Ingredients
dry rub
BBQ sauce
beef brisket
cheddar cheese
roasted serrano chilies
tortilla chips
vidalia onion
Instructions
Begin by preheating the grill to medium. Meanwhile spread a bed of tortilla chips into an oven proof baking dish, top with thinly sliced brisket, add some thinly sliced Vidalia onion, slices of roasted Serrano chiles, a dusting of your favorite dry rub such as Obie-Cue’s Big Bull’s Texas Brisket Rub , a drizzle of sauce (we used Rufus Teague Meat Sauce), and a heaping handful of grated sharp cheddar or Monterey jack cheese.
Place on the grill for approximately 20 minutes until cheese has completely melted and meat has heated through then serve immediately.