Garlic Shrimp Scampi
Prep Time: 10 Min
Cook Time: 10 Mins
Total Time: 20 Mins
This Lemon Garlic Shrimp Scampi recipe seems fancy but is actually an incredibly quick and simple dish. It’s made with perfectly pan-seared fresh shrimp that’s simmered in a decadent sauce made with butter, garlic, white wine, lemon juice, and a couple of seasonings.
- 1.5 lbs Large Shrimp
- 4 tbsp Unsalted Butter
- 3 tbsp Minced Garlic
- 2 tbsp Olive Oil
- ¼ cup White Wine preferably dry white wine
- 2 medium Lemons juiced
- Kosher Salt to taste
- Black Pepper to taste
- Red Chili Flakes (for serving)
- Chopped Parsley (for serving)
- Crusted Bread (for serving)
- Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
- First, add your olive oil and butter to melt in the skillet. Next, add the minced garlic and let it brown for 90 seconds. Once browned, add all of your shrimp to the skillet (make sure to not fully overcrowd the pan), season with salt & pepper then cook for about 90 seconds on the first side. Flip the shrimp over and then deglaze the skillet with the white wine and the lemon juice. Stir and little and continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.
- Garnish the skillet with red chili flakes, chopped parsley and crusted bread. Serve and enjoy!
Grilled Cheese BBQ Cheeseburgers
Prep Time: 30 Min
Cook Time: 1 Hour
Total Time: 1 Hour 30 Min
With this recipe you get the best of a grilled cheese and a cheeseburger all in one.
- 2-3 lbs Ground Beef 80/20
- 10-12 Thick Cut Bacon Slices
- 10-12 American Cheese Slices
- 1.5 cups of your Favorite BBQ Sauce
- 2 tbsp Favorite Burger Rub
- 10-12 Onion Rings
- 10-12 Burger Buns
- Begin by forming your ground beef into loose 2 oz balls and place in the fridge to set until ready to use.
- Preheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or flat skillet oven over the fire.
- First, add your bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside. Next, add your burger balls to the skillet, season with my Bourbon Prime Rub (or your favorite rub) and let crisp up for 30 seconds. Next, place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with seasoning. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, double stack your burgers and pull them off to rest.
- Next, add the bottom of the burger bun to the skillet face down. Top with a slice of cheese and then a double stack of burger patties. Add your onion rings and bbq sauce to the burger, and then place the top bun upside down onto the burger. Smash everything together and toast the buns for another 15 seconds before flipping. The buns should become flattened and crispy. Once the buns are toasted, pull the burgers off to cool. Serve and enjoy!
“Take the Day Off” Pulled Pork
Prep Time: 20 Mins
Cook Time: 4 Hours
Total Time: 4 Hours 20 Mins
- 2 – 7 lb Bone-in pork butt roasts
Savoury / Sweet Peach Injection
- 1 litre peach nectar
- 3 cups water
- ½ cup dark brown sugar
- ½ cup kosher salt
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 6 tbsp prepared yellow mustard
- 6 tbsp water
- 1 ½ tbsp. Worcestershire sauce
- 1 ½ cider vinegar
- ¼ cup chili powder
- 2 tbsp paprika
- 2 tbsp dark brown sugar
- 1 ½ tsp dry mustard
- ¾ tsp garlic salt
- ¾ tsp ground black pepper
- ¼ cup canola oil
- 1 cup fruit juice spray
- 1 tbsp melted butter
- ¼ cup honey
- ¼ cup brown sugar
- 2 tbsp peach (or any fruit) juice
- Combine injection ingredients in a large bowl and stir until sugar and salt are dissolved.
Place the pork roast on a large, shallow roasting tray, inject the pork roast, using an injection syringe. Do not worry if some of the liquid escapes and pools in the bottom of the tray.
- Prepare the Broil King Keg and set to cook at 250°F.
- Combine the mustard paste ingredients. Combine the Rub ingredients. Set aside.
- Lift the pork roasts out of the roasting tray, pat them dry with paper towels, cover them with mustard paste and sprinkle on the rub. Gently spray with canola oil, using a spray mister.
- Place the roasts, fat side down, in the Broil King Keg, and cook until the internal temperature reaches 130°F, about 3 hours. Spray with fruit juice and cook for approximately 3 more hours, spraying each hour, until the internal temperature reaches 160°F.
- Meanwhile, combine the ingredients for the Wrapping Mixture. Prepare to wrap the roasts by tearing off 4 large sheets of heavy duty aluminum foil and laying them over a large baking tray. Remove the pork roasts from the Keg and place them skin side down, on the foil in the pan. Pour the wrapping ingredients on top. One sheet at a time, wrap the roasts and crimp the foil to seal them tightly. Transfer the wrapped pork roasts back to the Keg and cook until the internal temperature reaches 193°F, approximately 3 1/2 to 3 3/4 more hours.
- Meanwhile, line a cooler with towels for increased insulation. Remove the roasts from the Keg and carefully unwrap them, drain off and discard the liquid. Rewrap the roasts in new sheets of heavy foil, and then wrap them again in plastic wrap. Place them on a clean baking tray and place in the insulated cooler, cover with another towel. Close the lid and let rest for 1 hour.
- By this point, the pork will be very tender. Unwrap the meat and place it on a flat rack or flat topper and return to the Broil King Keg for 30 more minutes.
- Remove from Keg, let cool for 20 minutes, and then pull the pork, using large forks or your hands, being sure to leave some in a semi chunk state.
- Mix with Barbecue Sauce and serve on soft buns with more sauce. Dill pickles and hot pickled peppers make nice garnishes.
Forget takeout, grilled pizza is great way to have your family or dinner party interact with the cook. Homemade pizzas can please all palates from picky children to the adventurous foodie. If you are looking for a fast and easy dough recipe, look no further!
Prep Time: 20 Mins
Cook Time: 14-15 Mins
Total Time: 35 Mins
- ½ tbsp. active yeast
- 2 tbsp olive oil
- 1 tsp sugar
- 1 cup warm water
- 2 ½ cups of all purpose flour
- 1 tsp salt
- Activate the yeast in a small dish by adding warm water, yeast, and sugar together. Stir until dissolved. Allow the dish to sit on the side for approximately 10 minutes. The mixture will produce small bubbles and foam on top of the liquid when it is ready.
- Mix the flour, oil, and salt in a separate mixing bowl. Add the water and yeast mixture (once activated) into the mixing bowl and kneed until the dough is no longer floury, but sticky and homogeneous.
- Divide dough into 220g (8 oz) portions and place them on a baking tray. Ensure that the dough balls are smooth on the top seal on the underside to allow proofing to take place.
- Lightly dust the top of the dough balls with flour and cover in plastic wrap to make an airtight seal. Place the tray in a warm environment for roughly 2 hrs. I like to place them in the oven with the light on.
- Preheat your grill and pizza stone (use a baking sheet if you do not have a stone) to 450F (232C) for around 30 min.
- Dust your counter with flour to prevent the dough from sticking. Gently press on the center of the dough and work the dough outwards into the classic pizza shape. Be sure not to work the middle to thin and prevent any holes from forming.
- Next, add your sauce and favorite toppings! In my experience, less is more when it comes to pizza toppings.
- If too many toppings are placed on a pizza it is difficult to execute an even cook and you run the risk of a runny sloppy pizza. I recommend a max of 3 toppings for the best results.
- Cook the pizza for roughly 10-15 minutes on the grill. Try to resist the urge to open the grill lid frequently as this only extends the time needed to cook. Once finished, the cheese should be bubbling and framed by a golden-brown crust.