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GIY Simply Delicious Potatoes
INGREDIENTS:
*4-6 large baking potatoes
*Apprx. 1 stick of butter
*4-6 tsp. minced garlic (fresh is best but prepared would work, too.)
*4-6 tsp. fresh parsley
PREPERATION:
*Wash potatoes thoroughly pat dry with paper towel.
*Cut potato 7/8 of the way through widthwise. Leave a little bit of the potato
uncut so all the slices are still connected.
*Place a slice of butter in between each slice. Top with minced garlic and parsley.
*Wrap each potato in heavy duty aluminum foil.
*Place on grill, pre-heated to a medium/ high setting.
*Grill 60-75 minutes. Carefully unwrap and enjoy with your favorite main dish.
SUGGESTIONS:
*Cooking times and temperatures can vary depending on what else
you are grilling. If I was slow cooking a pork roast or ribs, I would cook the
potatoes longer on the lower heat. If the main course was hamburgers, for example,
I would put the potatoes on first and add the burgers on for the last 10-15 minutes.
*You can use any other spice that you prefer in place of or in addition to the
parsley. GIY suggests either “Bad Byron’s Butt Rub” or “John
Henry’s Mojave Garlic Pepper”
GIY TROPICAL TENDERLOIN
INGREDIENTS:
ORANGE GLAZE:
*1 Cup Orange Marmalade
*2 Tbls. Dijon Mustard
*2 Tbls. Orange Juice (Fresh squeezed is best)
* Salt and Pepper
PREPERATION:
Whisk ingredients together add salt and pepper to taste.
INGREDIENTS:
PORK TENDERLOIN:
*2 Pork Tenderloins apprx. 1 ½ lbs each
*Canola Oil
*Salt and Fresh Ground Pepper
*Ground Cumin
*“Blind Betty’s Pineapple Habanera Pizzazz” sauce
*Mint Sprigs for garnish
PREPERATION:
* Pre-heat grill to high.
*Brush pork with canola oil
*Season with salt, pepper, and cumin to taste
*Grill 10-15 minutes, uncovered
*Turn and brush with Orange Glaze
*Brush glaze onto pork every minute or so.
*Remove pork from grill, brush with more glaze
*Let rest for 10 minutes
*Slice into ½ inch pieces, drizzle with “Blind Betty’s Pineapple
Pizzazz” sauce
*Garnish with mint
SUGGESTIONS:
* You could replace orange marmalade for guava marmalade, for a more
“islandy” twist.
*Serve with a light salad with grapes and cut apples. You’ll feel like you
are on vacation!
*Give “Dave’s Gourmet Insane Seasonings” a try. It offers 6
different dried chiles in one separate serve container. Quite handy for variations
in flavor.
GIY Savory Sea Scallops
INGREDIENTS:
* 1 Lbs. Sea Scallops (apprx. 20-30 count) Sea scallops are bigger and sweeter
than standard scallops
*10 3”-6” Rosemary sprigs
*Hogs Breath Blackening Spice
*Garlic powder (Not garlic salt, it will dry out the scallops)
PREPERATION:
* Rinse scallops and gently pat dry. Place in glass or plastic container, cover
and place in refrigerator.
*Strip rosemary sprigs of leaves, leaving a “foxtail fluff” on the
end. Save removed leaves in a ziplock bag for garnish and future recipes.
*Soak stripped sprigs in water, in either a glass or plastic bowl for 30-60
minutes.
*After soaking “Rosemary Skewers”, pat dry with paper towel. Set
aside.
*Remove scallops from refrigerator. Sprinkle with Hogs Breath Blackening and
gently toss to coat. If need be add a little at a time until evenly coated.
*Lightly brush skewers with olive oil or a very light coating of Pam nonstick
spray. This will help with insertion and removal of scallops
*Insert rosemary skewers into the side edge of scallop all the way through.
Place 3-6 scallops per skewer depending on size of rosemary sprig.
*Sprinkle lightly with garlic powder on both sides.
*Pre-heat grill to medium heat. Brush cooking grate with olive oil or Pam nonstick
spray,
*Place Rosemary scallop skewers on heated grill. Placing aluminum foil under
“foxtail fluff” will prevent leaves from burning.
*Cook apprx. 7-9 minutes on each side. Scallops should be white in color and
slightly firm to the touch.
*Can be served over a bed of rice. Leave the scallop on the skewers for “WOW”
factor.
SERVING SUGGESTIONS:
*Give a couple of drops of “Gator Hammock’s Gator Sauce”
a try on the scallops. It has medium heat with fabulous flavor.
*My personal favorite is “Gator Hammock’s Swamp Mustard”.
It is slightly spicy and overly “YUMMY”!!!
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BARBEQUED
STEAK:
"A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin
are all good steaks for this simple marinade. Serve with a dollop
of garlic butter, if desired."
Original
recipe yield: 4 (1/2 pound) steaks.
Prep
Time: 1 Minute
Cook Time:6 Minutes
Ready In: 2 Hours
Servings: 8
INGREDIENTS:
- 4 (1/2 pound) beef top sirloin steaks
- 1/2 cup vegetable oil
- 1 ounce steak spice seasoning mix
DIRECTIONS:
- Put
oil and steak spice on a large enough platter to accommodate
the steaks. Coat the steak well with the oil and spices.
- Preheat
an outdoor grill for high heat and lightly oil grate
- Grill
steaks over high heat to desired doneness.
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Green Egg and Ham Anyone?
R. Attili >>click
for full story
Spiced-Orange Pork Chops
*2 Pork Chops 1 ¼ in. thick
*1/2 cup Orange Juice (fresh is best)
*1 tsp. Lemon Peel (fresh is best)
*½ cup Honey
*1/2 tsp. Cinnamon
*1/2 tsp. Ginger
*1/2 tsp. Nutmeg
*1/8 White Pepper
* 2 Cloves crushed Garlic
Preparation Directions: Mix ingredients (minus Chops) to
create the marinade. Pour mixture over Chops into a zip lock bag. Marinate
overnight in the refrigerator. Prior to cooking allow the Pork Chops to
get to room temp. (Leave in zip lock)
Cooking Directions: Heat your Big Green Egg to 600 degrees.
Sear Pork Chops for 2 minutes each side. Then close both vents and cook
for an additional 6 minutes. |
GIY Famous Feta Burger
INGREDIENTS:
*3 Lbs. of lean ground sirloin
*3 Tbl. of sun dried tomato flavored crumbled feta cheese (or any other flavor
you enjoy)
*6 Tsp. of Texas Rib Ranger Steak Seasoning
PREPERATION:
*Create 12 thin patties (apprx. ¼ lbs. each)
*Take one thin patty and place about a tsp of feta on top. (Or more if for a real
feta fan.)
*Place second thin patty on top and press edges of patties together to create
a seal keep feta inside.
* sprinkle both the top and bottom of burger with Texas Rib Rangers Steak Seasoning.
(You don’t want one sided flavor)
*You should get about six feta stuffed patties.
GRILLING:
*Preheat your grill to medium/high.
*Grill each side for about 7-10 minutes for medium/well done. (Longer for well
done)
SERVING SUGGESTIONS:
*For mustard fans GIY recommends “Sammye’s Sumptuous Sauce”
(It has a smoky mustard flavor. It is so yummy we personally buy it by the quart
for our house!)
*For the ketchup fans GIY suggests “Ingleby Farms Jalapeno Ketchup”
(It’s Ketchup with a flavorful kick. Adds some “Whoo” to your
life!)
* Grilled mushrooms and/or onions can add the final “Man, that’s a
good burger” factor.
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INGREDIENTS:
*Butter
*Minced Garlic
* “Dean Jacob’s Key West Spice” Grinder
*Cabbage
*Broccoli
*Cauliflower
*Mushrooms (standard field mushrooms, or you can dress it up with baby bella’s)
*Vidalia sweet onion
*Bell Peppers (GIY suggest using red, yellow, and orange for eye-catching color)
* You can add to or take out any veggie that you prefer. Use what any variation
of veggies that you enjoy. I do suggest keeping the cabbage. It helps hold the
steam in and helps the more delicate veggies from possibly burning.
PREPERATION:
*Rinse, cut, and break apart veggies
* Remove wilty outer leaves of cabbage. Cut the heart of the cabbage out and discard.
* Slice the cabbage in half from top to bottom.
*Carefully remove leaves trying to keep the curved shape.
* Place a large piece of heavy duty aluminum foil (apprx.18-24 inches long) on
smooth work surface.
*Starting with the center and working your way out to the edge, place cabbage
leaves cup side up. Leave room around the edge of foil for wrapping and tucking.
*Place remaining veggies inside cabbage “cups”
*Sprinkle with “Dean Jacobs Key West Spice” until all veggies have
a light coating.
*Place 2-3 pat sized pieces of butter into each cabbage cup.
*Spoon minced garlic to taste.
*Cover with cabbage cups inverted cup side down.
*Cover whole pack with additional foil. Tuck and fold foil into a snug but not
tight wrap.
*Gently flip pack over and wrap with additional foil. Wrap snuggly and gently
toss and roll pack a few times.
*Place on pre-heated grill 300-350 degrees. Cook apprx. 20 minutes with lid closed.
* Using oven mitts, carefully turn pack over, cover and cook additional 20-30
minutes.
*Remove pack from grill and let rest for 10 minutes.
*Carefully remove outer layers of foil until cabbage is exposed. Steam will be
hot.
*Place 1-2 leaves of cabbage on plate, top with additional veggies and DIG IN.
SUGGESTIONS:
* Excellent with beef, pork, chicken, or seafood.
* Try using a splash of “Busha Brown’s Pukka Sauce” It’s
on the hot side, but Boy, is it
GOOD!!!
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