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Grilling
Grilled Redfish – 1 4 lb fillet of Fish (Redfish) with scales on the
skin, 2 T minced garlic, 2 T Seasoning Rub, 2 T olive oil, 1/3 cup
melted butter, ¾ cup vinegar or Italian salad dressing, 1 juice of a lemon
Directions: Spread
minced garlic over the meat of the fillet, lightly sprinkle Seasoning Rub and refrigerate
for about 1 hour, place fillet (scales down) on grill at medium heat and
baste with melted butter and lemon juice, close grill and cook for about 45
minutes
Grilled Chicken Orleans – 1 boneless chicken
breast, ½ small onion sliced, ½ sliced bell pepper, ½ tsp Seasoning Rub, ¼ stick butter,
½ cup Italian salad dressing
Directions: Place cast
iron skillet on grill heated to medium heat, add butter and allow to melt,
add chicken breast, cover with onions, bell pepper, Seasoning Rub, Italian salad
dressing, cook until done.
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Grilled Portobello Mushrooms – 4 large
Portobello mushrooms, Creole Garlic Cajun Marinade
Directions: Baste
mushrooms with Cajun Marinade and allow to rest, place mushrooms on grill
heated to medium heat, grill for roughly 3 minutes on each side
Grilled Stuffed Pork Chops – 6 1 inch thick Pork chops, ½ stick of
butter, ½ tsp Hot Sauce, ½
tsp Worcestershire Sauce, 2 T Seasoning Rub, ¾ lb Italian Sausage, 1 cup chopped onion, 2 T oil, 1 cup
Italian-seasoned bread crumbs
Directions: Heat grill
to medium heat, slice each pork chop 2 inches on the side about ¾ the way
through, melt butter and add hot sauce and Worcestershire sauce to butter,
coat the inside of each pork chop, pour remained in a bowl, remove casing
from Italian sausage and place contents in same bowl, mix with
Italian-seasoned bread crumbs, stuff each chop with mixture, grill pork
chops for 12 to 14 minutes or until desired temperature reaches 160°.
Grilled Shrimp – 1 lb large shrimp, ½ stick of butter, 1
tsp Seasoning Rub, 1 tsp
Worcestershire sauce
Directions: Heat grill
to medium heat, de-vein and rinse shrimp and place in a bowl, melt butter
with Seasoning Rub and
Worcestershire sauce, cover shrimp with melted butter, place shrimp on
veggie grilling tray on the grill. Cook until done.
Grilled Burgers – 2 lbs ground meat (85/15 mix), 1 tsp
garlic powder, 1 tsp onion powder, 1 tsp pepper, 2 T Worcestershire sauce
Directions: Heat grill
to high heat, place meat in a bowl, add garlic powder, onion powder, pepper
and Worcestershire sauce, mix lightly and make 4 ¼ inch thick patties.
Place patties on grill for 1 minute, rotate and let sit for 1 minute, flip
and let sit for 1 minute, rotate and let sit for 1 minute. Internal
temperature should be around 145°.
Grilled Turkey Burgers – 1½ lbs of ground turkey, ½ lb pork
sausage, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 2 T
Worcestershire sauce
Directions: Heat grill
to high heat, place meat in a bowl and mix well add garlic powder, onion
powder, pepper and Worcestershire sauce, mix lightly and make 4 ¼ inch
thick patties. Place patties on grill for 1 minute, rotate and let sit for
1 minute, flip and let sit for 1 minute, rotate and let sit for 1 minute.
Internal temperature should be around 145°.
Grilled Oysters – 24 fresh oysters, 1 stick of butter, hot sauce, 2
lemons
Directions: Heat grill
to med-high heat, rinse oysters, place oysters in Grilled Oyster Pan with a
teaspoon of butter and a couple of drops of lemon juice, cover grill and
open any vents and cook for 8 to 10 minutes or until desired doneness, hot
sauce to taste.
Grilled Chicken Wings - 2 lbs chicken wings, 1 T Seasoning Rub, 1 stick of
butter, 3 T Worcestershire sauce, 1 tsp garlic powder
Directions: Heat grill
to medium heat, cut chicken wings at joints and rinse, sprinkle lightly
with Seasoning Rub and
place on grill, cook until done, melt butter and add Worcestershire sauce
and garlic powder, baste cooked wings with wing sauce, serve with ranch or
bleu cheese dressing or Tiger
Tailgating Seasoning Rub Dip.
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