GrillMaster Flash :: Kick Ass grillin' » Kickin’ Recipes

Radical Rib Rub

grillmasterflash — Fri, 11 Sep 2009 14:54:30 +0000

Recipe: Radical Rib Rub

Summary: Custom alteration of my old standby to wow the judges at the Atlanta BBQ Festival.

Ingredients

1 1/3 cup paprika
3/4 cup white sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp cayenne pepper
2 tbsp sea salt
1 tbsp black pepper
1 tbsp ground mustard

Instructions

Very tricky…
Combine in a canister and shake.

Wet and Ready BBQ Sauce

grillmasterflash — Fri, 11 Sep 2009 14:49:43 +0000

Recipe: Wet and Ready BBQ Sauce

Summary: Here’s the GrillMaster’s take on a sweet, spicy ketchup-based BBQ sauce. Prepared for the ATL BBQ Festival.

Ingredients

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tbsp brown sugar
5 tbsp white sugar
1 tbsp Salsa Lizano (Costa Rican sauce)
1/2 tbsp black pepper
1/2 tbsp onion powder
1/2 tbsp ground mustard
1 tbsp crushed red pepper
1/2 tbsp molasses
1/2 tbsp clover honey

Instructions

Bring to a boil in a big pot
Reduce heat and let simmer for 2-3 hours (uncovered)
Let cool down, put in container and refrigerate

Cheez-It Chicken

grillmasterflash — Tue, 25 Aug 2009 14:12:24 +0000

Recipe: Cheez-It Chicken

Summary: My family was at the grocery store and brought me back home one of my favorite snacks: Tobasco Hot and Spicy Cheez-Its. While enjoying them on a lawn chair in the front yard, it hit me that these would be the perfect breading for a chicken masterpiece.

Ingredients

1 lb. chicken breasts
1 cup crushed tobasco hot and spicy cheez-its
3 tbsp ranch dressing

Instructions

pre-heat grill to 350
butterfly chicken breasts to ensure maximum surface area for coating
paint ranch dressing all over chicken
put cheez-its on plate and fully coat chicken
place meat on center of grill for 8 minutes, then carefully flip
cook other side for about 8 minutes until done, then carefully remove (try not to leave too much breading on the grill)
place on brown paper bag to ensure bottom doesn’t get soggy

Cooking time (duration): 5

Culinary tradition: USA (Southwestern)

Wilbur The Cannibal

grillmasterflash — Tue, 25 Aug 2009 14:03:47 +0000

Recipe: Wilbur the Cannibal

Summary: While there was initial hesitation to wrapping bacon around more pork, it had to be done. This recipe combines many of the GrillMaster’s favorite flavors into one hell of an appetizer.

Ingredients

1 lb. Pork Chops
1 lb. bacon
1/4 cup BBQ sauce
2 tbsp crushed jalapenos
2 tbsp Southern Comfort
1 tbsp honey
2 tsp smoked jalapeno salt

Instructions

Cut pork chops into bite-sized cubes
Cut each slice of bacon in half
Put all ingredients into a plastic bag and ensure a good coating on all the pork and bacon. Let sit at least 30 minutes, but overnight would be wicked good.
Wrap the bacon around the pork cubes and secure with a toothpick
Pre-heat grill to 350 and place the deliciousness on the grill
Cook about 10 minutes on each side until bacon is crispy

Cooking time (duration): 30

Number of servings (yield): 8

Culinary tradition: USA (Southwestern)

Fancy Schmansy Burgers

grillmasterflash — Mon, 10 Aug 2009 20:54:31 +0000

Recipe: Fancy Schmansy Burgers

Summary: Here’s a way to show off your wood pellet grill, knife skills, and creativity. Fancy Schmansy Burgers are a blend of 3 types of meats and lots of seasoning.

Ingredients

3/4lb – Ground sirloin
1/2lb – Ground bison
1/2lb – Ground pork
2 – Medium-sized shallots, chopped
2 – Garlic cloves, minced
2tbsp – Frank’s hot sauce
2tbsp – Soy sauce
2tsp – Smoked Jalapeno Salt
2 – Serrano peppers, chopped
5 – Rings of pickled jalapeno peppers, chopped
1/4 cup – Chopped cilantro
Sliced cheese to top burgers
Olive oil
Wicked-good buns (get the good stuff from the bakery)

Instructions

In a large bowl, blend the three meats together. Add hot sauce, jalapeno salt, soy sauce, and cilantro and keep blending the meat mixture until nicely mixed. Saute the serrano peppers, jalapeno peppers, shallots, and garlic in the olive oil until onions are softened (should make the kitchen smell amazing). Add these items to the meat mixture and blend in. Pat out the meat mixture into desired-sized patties.
Turn grill on high (about 425 degrees) and wait until pre-heated. Cook burgers on grill until desired doneness. 1/2 lb burgers should take about 8 minutes each side to be medium-well. Melt cheese on top when almost done.
Serve on a soft potato roll or gourmet bun. Add toppings such as avocado slices, pickles, jalapenos (yes, we eat a lot of these), lettuce, tomato, etc.

Meal type: supper

Culinary tradition: USA (General)

Skirt Steak Pizza

grillmasterflash — Mon, 10 Aug 2009 20:51:22 +0000

Recipe: Skirt Steak Pizza

Summary: Just when you think that pizza couldn’t get any better…

Ingredients

CHIMICHURRI SKIRT STEAK INGREDIENTS:

1 lb – Skirt Steak
1 cup – Extra virgin olive oil
2/3 cup – Red wine vinegar
1 tbsp – Lemon juice
1 tbsp – Lime juice
1 cup – Fresh parsley, chopped
1/4 cup – Fresh basil, chopped
1 tbsp – Fresh oregano, chopped
3 tbsp – Garlic, minced
1 – Small sweet onion
3/4 tsp – Fresh cracked black pepper
2 1/2 tsp – Kosher salt
1/4 tsp – Crushed red pepper

TOMATILLO SAUCE AND PIZZA INGREDIENTS:

2 – Large pizza crusts in dough form
2 cans – Peeled tomatillos
10 sliced – Pickled/nacho jalapenos
1/2 – Sweet onion
4 – Garlic cloves, minced
1/2 tsp – Lime juice
Dash of salt
1/4 cup – Fresh parsley (or cilantro), chopped
Mexican cheese blend
1 can of green chile strips
Corn meal

Instructions

Combine parsley, basil, oregano and onion in a food processor and pulse until well blended. In a medium, non-reactive bowl, combine the rest of the ingredients and whisk until mixed. Remove 1 cup of sauce and place in a large plastic bag. Cover bowl of remaining sauce with plastic and let sit out on counter.
Season the skirt steak with salt and pepper on each side and place in bag with sauce. Seal bag and shake to ensure even coating of sauce over the steak. Refrigerate for at least 2 hours (preferably 4 or more).
Turn grill on 375 degrees and remove steak from refrigerator. Once grill is heated, place steak on grill and cook each side for about 8 minutes. Be sure not to over-cook. Remove from grill once done and let rest for 5-7 minutes. Slice steak across the grain at an angle into very thin strips (this is the most critical step, cross-grain is key). Set aside while preparing pizza.
Drain tomatillos and put in blender with jalapenos, onion, garlic, lime juice, salt, and parsley. Blend using chop setting and apply multiple pulses until nicely blended, but not pureed.
Spread corn meal over pizza stone or tin. Roll out dough on pizza stone to desired crust thickness. Spread tomatillo sauce over crust and then apply steak, green chiles, more jalapenos and cheese.
Cook on grill at 400 degrees for 12-15 minutes until desired crust crispiness.
Sit back and enjoy this amazing pizza. This one is sure to make the neighbors want a wood pellet grill. The added flavor of hickory or mesquite on this pizza is unbelievable.

Meal type: dinner

Culinary tradition: USA (Southwestern)

Smoked Chicken Enchiladas

grillmasterflash — Mon, 10 Aug 2009 20:46:01 +0000

Recipe: Smoked Chicken Enchiladas

Summary: Enchiladas can be a great way to use leftover items. You can’t go wrong by filling up tortillas with random ingredients, sauce, and cheese. This time, I had some leftover tomatillo sauce from the Skirt Steak Pizza I did last night.

Ingredients

TOMATILLO SAUCE INGREDIENTS:

2 cans – Peeled tomatillos
10 sliced – Pickled/nacho jalapenos
1/2 – Sweet onion
4 – Garlic cloves, minced
1/2 tsp – Lime juice
Dash of salt
1/4 cup – Fresh parsley (or cilantro), chopped

ENCHILADA INGREDIENTS:

1 can – Whole kernel corn
1 can – Black beans
10 slices – Pickled/nacho jalapenos, chopped
1 bag – Shredded Mexican-style cheese blend
1 lb – Chicken breasts
10-12 small corn tortillas
5 oz – Mojo marinade (usually with Mexican foods)

Instructions

Drain tomatillos and put in blender with jalapenos, onion, garlic, lime juice, salt, and parsley. Blend using chop setting and apply multiple pulses until nicely blended, but not pureed.
Slice chicken into long strips that will still fit nicely on grill. Place chicken in a large plastic bag with Mojo marinade for at least 2 hours. Turn grill on 350 degrees and grill chicken for about 7-8 minutes per side until done. Let chicken rest for about 10 minutes and then slice into small pieces.
Spray a large, rectangular baking dish with olive oil. Place corn tortillas in the dish side-by-side like a bunch of tacos until dish is full. Fill each tortilla with a spoonful of corn, black beans, jalapenos and chicken. Add a little cheese on top. Then, roll each stuffed tortilla and line them up in the pan. Pour tomatillo sauce over the top of all the tortillas and then cover the top with cheese.
Place pan back in 350 degree grill for 15-20 minutes until cheese is nicely melted and all ingredients have heated back up. Serve with a little sour cream.
Don’t worry if the tortillas break up or don’t make perfect rolls. At some point, it will all mix together anyways!

Meal type: supper

Culinary tradition: Mexican

Caribbean Jerk Meatloaf

grillmasterflash — Mon, 10 Aug 2009 20:41:36 +0000

Recipe: Caribbean Jerk Meatloaf

Summary: I know what you may be thinking… Meatloaf brought up some bad memories of a scary dish I would find at a potluck dinner when I was a kid. This one is different. My kids even enjoyed it.

Ingredients

1/2 lb – Ground bison
1/2 lb – Ground pork
1/2 lb – Ground sirloin
7 – Saltine crackers
1 – Egg
1 – Sweet onion
3 – Serrano peppers
3 tbsp – Ketchup
1/2 cup – Whole milk
2 tbsp – Hot Jerk spice
2 – Garlic cloves, minced
1/2 – Roasted red pepper, chopped

Instructions

Sautee onions and peppers in olive oil until softened. Add garlic for last 2-3 minutes. Remove from heat and let cool down. Beat egg in a large bowl and add in ketchup and jerk spice. Mix these ingredients well. Then, add in sauteed vegetables and mix. Then, add in crushed saltines and milk. Separately, knead the 3 meats together until well blended. Then, get ready to get messy. Combine the meats and the other mixture in the large bowl and keep squishing it all together until completely blended. Spray a loaf pan with olive oil and add the final mixture to the pan. If serving later, cover with plastic wrap and refrigerate. Just be sure to remove from the fridge and let it warm up to room temperature before grilling.
Place room-temperature pan on grill at 350 degrees for 1.25 hours. Check with meat thermometer and it should be about 170 degrees. Once done, drain grease out of pan and glaze the top with your favorite BBQ sauce. I mixed my favorite sweet BBQ sauce with 1/2 tbsp of the hot jerk spice and some crushed pineapples. Return to the grill at 350 for 5 more minutes until sauce on top gets a little sticky. Remove from grill and let rest for 10-15 minutes and serve.
I went crazy with the Caribbean theme and made some Yucca fries to go along with it that turned out great.

Meal type: supper

Culinary tradition: USA (Southwestern)

Smoked Cream Corn

grillmasterflash — Mon, 10 Aug 2009 20:32:53 +0000

Recipe: Smoked Cream Corn

Summary: I grew up having really good cream corn and wanted to adapt the recipe to my family’s desire for a little more “kick”. This is a great recipe to serve with rice and field peas.

Ingredients

6 ears – fresh corn
2 tbsp – all purpose flour
2 – green chiles (chopped)
1 – serrano pepper (chopped)
5 – rings of pickled/nacho jalapeno peppers (chopped)
1/2 – sweet onion
1 – garlic clove, minced
3/4 cup – milk
2 tbsp – cream cheese
1 tbsp – butter (or smart balance)
2 tsp – parmesan cheese
1/2 tsp – paprika
1/4 tsp – cayenne pepper
1/4 tsp – salt
1/4 tsp – cracked black pepper

Instructions

Pre-heat smoker/grill to 350 degrees. Pull back husks of the corn, remove silk, and wash corn. In a small bowl, melt 1/2 stick of butter with a small amount of paprika, salt, pepper, and cracked black pepper. Brush corn with butter mixture and pull husks back up. place on grill for 30-40 minutes. Remove from grill and cut kernels from cob.
Saute onions and peppers in a large cast iron skillet with olive oil. Add garlic when onions are soft. Add corn, milk, flour, cream cheese, butter, parmesan cheese, paprika, cayenne, salt and pepper to skillet. Over low heat, let simmer for 10 minutes while stirring to blend well. Serve over rice.
We even had some leftover grilled chicken that I chopped into small pieces and added to the skillet. It has a little kick to it, but definitely a unique dish to take to a neighborhood gathering.

Meal type: supper

Culinary tradition: USA (Southwestern)

Smoked Mexican Cornbread

grillmasterflash — Mon, 10 Aug 2009 20:29:06 +0000

Recipe: Smoked Mexican Cornbread

Summary: Not the most healthy recipe I could come up with, but incredibly tasty. Here’s a recipe for mexican cornbread to bake or smoke. It’s a winner!

Ingredients

1 tsp – butter, melted
3 tbsp – butter, melted
2 cups – self-rising cornmeal (cornmeal, all-purpose flour, baking powder, salt, baking soda)
1 cup – buttermilk (or i used 1 tbsp lime juice and then enough milk to make a cup)
1 – large egg
3 tbsp – white sugar
1cup – frozen corn
2 tbsp – cream cheese
1/2 – sweet onion, diced
2 cloves – garlic, minced
2 – roma tomatoes, diced
15 – nacho (pickled) jalapeno slices
1/2 cup – shredded cheddar cheese

Instructions

Pre-heat smoker/grill to 350 degrees. Brush a 9-inch cast iron skillet with 1 tsp butter to fully coat surface. Saute onions, tomatoes, corn and peppers in a skillet with olive oil. Add garlic when onions are soft.
In a large mixing bowl, whisk the egg, buttermilk, sugar, cream cheese and butter. Then, stir in the self-rising cornmeal. Then, stir in the shredded cheese and the sauteed vegetables.
Spoon batter into the prepared skillet and cook for 20-30 minutes on 350 until toothpick comes out clean.
Serve with a pat of butter and enjoy!

Meal type: supper

Culinary tradition: USA (Nouveau)