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August Grilling Recipes

Tater Tot Breakfast Bowl

Ingredients

• Breakfast Bowl
  • 1 Bag of Tater Tots
  • 2 Cups of Shredded Cheese
  • 4 Eggs
  • Salt and Pepper, To Taste
  • 8 Breakfast Sausages or Sliced Bacon
  • 2 Cups of Hollandaise Sauce
  • Butter or Oil for Greasing
• Hollandaise Sauce
  • ¼ Cup Cider Vinegar
  • 1 Shallot, Roughly Diced
  • 1 Bay Leaf
  • 10 Black Peppercorns
  • 3 Egg Yolk
  • ¾ Cup + 2 Tbsp. Salted Butter
  • 1 Squeeze Lemon Juice

Directions for Hollandaise Sauce

1. Melt the butter gently. Set aside and keep warm.
2. First, infuse the cider vinegar with the shallot, bay leaf and peppercorns. Reduce, by half, over medium-low heat. Bring a saucepan of water to simmer and using a double boiler. Add the egg yolks. Whisking constantly, add the vinegar a little at a time. Keep whisking until the egg yolks are thick and ribbony – you can lift the whish and draw a figure eight with the mixture.
3. Remove the bowl with the egg mixture and set it on a tea towel. While whisking constantly, slowly pour the butter into the egg mixture. Whisk until the sauce thickens and most/all the butter has been incorporated. If the sauce is too thick, a splash of hot water will thin it out. Season to taste with salt and pepper and a splash of lemon juice. Cover the sauce with cling film, pushing the film down to touch the sauce so that it doesn’t form a skin.

Directions for Breakfast Bowl

1. Make the hollandaise sauce as per directions and set aside while keeping warm. Pro Tip: Wrap a tea towel around the container holding the warm sauce and cover.
2. Remove some of your cooking grids and replace them with the griddle accessory, you can also leave the grids and place an oven-safe frying pan onto the cooking grids. Preheat the barbecue to 425° setting all burners to low/medium low.
3. Shred your cheese and then line a baking tray with parchment paper or aluminum foil. Spread the potatoes out in a single layer onto the lined baking tray.
4. Place the tray with the tater tots onto the cooking grids and close the lid. Bake them for about 10 minutes and then flip. Sprinkle with shredded cheese. Before you close the lid, toss your bacon or sausages onto the griddle to start cooking.
5. Check on your bacon or sausage after 3 to 5 minutes and flip as needed. You may need to extend the baking time on the potatoes due to opening and closing the lid.
6. Once the sausage or bacon is done, move them to the warming rack. Grease the griddle or frying pan with some extra butter or oil and crack in 4 eggs. Season them to taste and cook them to your desired doneness.
7. Remove everything from the grill and divide the cheesy tater tots between your plates. Top them with hollandaise sauce, then a friend egg. Add the sausage or bacon and serve.

Recipe adapted from Napoleon

Carolina Ribs

Ingredients

• Aluminum Foil
• Mustard
• Pork Spare Ribs
• Wood Chunks (Post Oak or Pecan)
• 2 Cups Apple Cider Vinegar
• 2 Tbsp Black Pepper
• ½ Cup Brown Sugar
• 2 Tbsp Brown Sugar
• 1 Tsp Cayenne Pepper
• 1 Tbsp Cayenne Powder
• 2 Tbsp Chili Powder
• 2 Tbsp Cumin
• 1 Tbsp Garlic Powder
• 1 Tsp Hot Sauce
• ½ Cup Ketchup
• 2 Tsp Kosher Salt
• ½ Cup Paprika
• 1 Tbsp Rub
• 2 Tbsp Salt
• 2 Tbsp Sugar

Instructions

1. Set up your grill for indirect cooking and get the grill temperature to 300°F.
2. Trim the pork spare ribs to be squared off and remove the membrane.
3. Add wood chunks for smoking.
4. Mix Carolina Rub ingredients together: salt, sugar, brown sugar, ground cumin, chili powder, black pepper, cayenne pepper, and garlic powder.
   • ¼ cup paprika
   • 2 tbsp salt
   • 2 tbsp sugar
   • 2 tbsp brown sugar
   • 2 tbsp cumin
   • 2 tbsp chili powder
   • 2 tbsp black pepper
   • 1 tbsp cayenne powder
   • 1 tbsp garlic powder
5. Cover ribs in mustard as a binder.
6. Coat ribs with your rub, covering all sides.
7. Add ribs to the grill, bone side down, and smoke until you reach a great color and start of bark formation, between 160-180°F internal temperature.
8. After the first hour, spritz ribs with 50/50 apple cider and water mixture.
9. As the ribs smoke, prepare your Carolina mop sauce, combine apple cider vinegar, ketchup, brown sugar, cayenne pepper, salt, hot sauce and rub.
   • 2 cups apple cider vinegar
   • ½ cup ketchup
   • ½ cup brown sugar
   • 1 tsp cayenne pepper
   • 2 tsp kosher salt
   • 1 tsp hot sauce
   • 1 Tbsp rub
10. Once the rib has good bark, we will place it in a foil boat and continue to smoke for the next 2 hours.
11. As ribs continue to smoke, add the Carolina mop sauce every hour.
12. Once you see great caramelization and probe tenderness around 190-205°F internal temperature, pull from the grill and let rest for 10 minutes. Then slice and serve.

Recipe adapted from Kamado Joe

Croque Monsieur

Ingredients

• Bechamel Sauce
  • 3 tbsp. Butter
  • +/ – 1/3 cup flour
  • 1 ¼ cups milk
  • Pinch nutmeg
  • Salt & Pepper, to taste
• Croque Monsieur
  • 1 Italian Herb Focaccia Bread
  • 10 slices Swiss cheese
  • 10 slices Ham, cut thick
  • 1 cup grated cheese, optional (parmesan, cheddar, mozzarella)

Instructions

1. Preheat the grill to around 400° F and start making the Bechamel Sauce. Melt the butter in a saucepan over medium-low heat using your side burner. Once melted, add the nutmeg, and flour. Whisk to combine, allowing the butter-flour mixture to cook for approximately 2 minutes. While the flour mixture is cooling, slice your Italian Herb Focaccia in half.
2. A little at a time, add the milk to the flour mixture, whisking until completely combined each time. If the sauce is too thick for your tastes, add more milk 2 tsp. at a time. If the sauce is too thin, allow it to simmer down.
3. While the sauce is simmering down, lightly toast the sliced Focaccia over direct heat.
4. Once toasty, and the sauce is nice and thick, it is time to assemble the sandwich. Start by spreading a generous amount of the Bechamel sauce on the top and bottom of the Focaccia, then layering enough slices of swiss to cover the bottom half of the bread, followed by a couple layers of ham, and a final layer of swiss cheese.
5. Place the top half of the Focaccia bread on top, optionally cover with the shredded cheese. Grill the sandwich, using indirect heat, for about 15 minutes, or until the cheese is all melted and everything is nice and hot.
6. Slice the sandwich into quarters and serve with any Bechamel for dipping and a nice salad.

Recipe adapted from Napoleon

Steamed Mussels in Beer

Ingredients

• 2 lbs of Mussels, cleaned, bearded & closed
• 2 Tbsp of canola oil
• 4 Tbsp butter
• 2 cloves of garlic minced
• 1 lemon juiced
• 12 oz of beer ale, ipa or Belgian style
• Salt & Pepper, to taste
• ¼ cup of green onions, chopped
• Chopped parsley, garnish
• Fresh baguette, for juice

Instructions

1. Prepare a medium-high (400-475°F) gas or charcoal grill fire for direct grilling.
2. Place cast iron skillet over fire 2-3 minutes before cooking to preheat.
3. First, add some canola oil and butter. Once butter has melted, add garlic, lemon juice, beer, salt and pepper. Stir and let simmer for 1 minute. Finally, add the mussels and top with green onions. Let simmer until all the shells have fully opened (about 10-15 minutes).
4. Remove skillet, garnish with parsley and enjoy!

*Note: If any of your mussels are already opened before cooking, throw them away. This means they have died and are no long good for eating

Recipe adapted from Over the Fire Cooking