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February Grilling Recipes

Grilled Beer Cheese Fondue


  • 1 large round loaf of bread (like sourdough)
  • 8- oz shredded mild cheddar
  • 1 clove of garlic, roughly chopped
  • ¼ cup beer
  • 8 oz cream cheese, softened
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • Dippers – peppers, broccoli, cauliflower florets, apple slices, etc.


  1. Using a gas grill, heat one side of the grill on medium heat.
  2. Cut off the top of the large round loaf and set aside. Remove all the bread from the center of the loaf, leaving at least a ½ inch wall on all sides of the bread bowl. Set aside the bread bowl and the bread you removed from inside of it.
  3. In a large food processor, combine the cheddar cheese and garlic. Pulse until the cheese is coarsely chopped and the garlic is mixed in well. Add in the beer, cream cheese, and salt & pepper. Pulse until mixed well. Pour & scoop the cheese mixture into the prepared bread bowl.
  4. Loosely wrap the cheese filled bread bowl with 2-3 sheets of heavy-duty aluminum foil. Place the wrapped bread bowl on the opposite side from the heat on your grill or campfire. Close the lid and grill for 25-30 minutes or until the cheese is heated all the way through and is ooey, gooey.
  5. Unwrap the beer cheese fondue bread bowl and serve with the leftover bread from inside the loaf (cut into chunks), veggies, fruit, and even grilled steak, pork or chicken cut into bite-sized pieces. Enjoy!

Recipe adapted from Frugal Foodie Mama

Grilled Filet Mignon


  • 4 – 12-ounce filet mignon steaks
  • 2 tablespoons extra virgin olive oil
  • 1 ½ tablespoons kosher salt
  • 1 ½ tablespoons coarse ground pepper
  • 1 ½ tablespoons granulated garlic

Brown Butter Sauce Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 9 tablespoons unsalted butter (plus 1 tbsp for sauté)
  • 6 ounces cremini mushrooms, cleaned and sliced
  • 2 tablespoons diced shallots
  • 2 cloves garlic, minced
  • 2 tablespoons diced fresh sage
  • ½ teaspoon kosher salt


  1. Remove filet from the refrigerator. Pat dry and allow them to come to room temperature (30 minutes to 1 hour).
  2. While filets are coming to room temperature, prepare grill for two zone or direct indirect method. Ideally the temperature directly above the flame is over 500 degrees.
  3. Lightly coat the steaks with olive oil. Combine the salt, pepper, and garlic in a small bowl and apply liberally to the steaks, including the sides.
  4. Place the steaks over direct heat for 2 minutes (enough to get a sear, but not burned). Flip the steaks and cook the other side for an additional 2 minutes.
  5. Move the steaks to the indirect side of the grill, and finish cooking until the internal temperature of the steak is 125-130 degrees F for rare (or longer for your preferred finishing temperature). Remove steaks and let rest. While resting prepare the brown butter.

Directions for Mushroom Brown Butter Sauce

  1. In a large skillet over medium heat, add one tablespoon of butter and one tablespoon olive oil. Allow butter to melt and then add mushrooms. Sauté mushrooms for 10-12 minutes to brown and slightly caramelize.
  2. After 10-12 minutes add shallots and garlic, and sauté for an additional 4 minutes to soften. Remove the mushroom, shallot, garlic mixture from the pan and set aside.
  3. In the same pan, add the remaining 8 tablespoons of butter over medium heat. Bring butter to a small simmer, stirring occasionally for an additional 10 minutes or until the butter starts turning brown and has a nutty aroma. Add back the mushrooms, shallots, and garlic mixture to the brown butter. Finally add salt and sage and immediately remove from heat, stirring to combine.
  4. Spoon brown butter over the steak and serve.

Recipe adapted from Vindulge

Grilled Garlic Butter Shrimp


  • 1lb 16/20 shrimp, rimmed and de-veined
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup shallots, finely diced
  • 1 garlic clove, finely diced
  • ½ grilled lemon, juiced
  • ¼ cup white wine
  • 1 tablespoon parsley
  • 1 teaspoon kosher salt


  1. Set up grill for indirect or two zone cooking.
  2. Place cast iron pan over direct heat to preheat and cover the grill with a lid for up to 10 minutes. Add lemon over direct heat at the same time. Remove when grill marks appear, approximately 10 minutes.
  3. When preheated add to the cast iron pan butter, olive oil, and shallots. Cook 1 minute stirring. Next add the garlic, lemon, wine, salt and shrimp. Stir frequently for 6 minutes, making sure to flip the shrimp so they cook evenly on both sides.
  4. Remove pan from heat, squeeze grilled lemon, and toss with parsley and serve.

Recipe adapted from Vindulge

Smoked Chocolate Pot de Crème


  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 6 egg yolks
  • ¼ cup granulated sugar
  • ½ tsp salt
  • 8 ounces good quality bittersweet chocolate
  • 4 ounces good quality semisweet chocolate
  • Whipped cream and chocolate shavings for garnish

Instructions to Smoke the Cream

  1. Set smoker to 180 degrees F. Place the milk and heavy cream in a large glass bowl, and place on smoker for 45 mins – 1 hour. You are looking for a good smoke smell on the cream.
  2. Make sure the heat doesn’t get above the 180 or the milk mixture could start to boil! We don’t want this. Remove from smoker.

Instructions for the Pot de Creme

  1. In a medium saucepan, set to medium heat and add the smoked milk mixture. Then add the egg yolks, sugar, and salt, and whisk. Continue whisking, constantly, until the mixture begins to thicken. You are looking for it to coat a spoon thickly. Do not let this come to a boil! Approx 5 mins. (Alternatively, you could mix this over a double broiler to ensure it does not come to a boil.)
  2. Place chocolate pieces in a blender. Add the warm custard mixture to the chocolate, cover, and blend until smooth.
  3. Pour equally into 8 ramekins (or small bowls) and place into refrigerator until chilled and set (about 2 hours).
  4. Remove from fridge and serve with chocolate shavings and whipped cream.

Recipe adapted from Vindulge


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