In honor of New Year’s, we thought we’d incorporate a recipe that includes an enormously popular holiday drink: champagne. Use this delectable salmon recipe to ring in the New Year, and we hope you have a joyful beginning to 2013! Happy grilling to you and yours!
Champagne and Basil Grilled Salmon (from GroupRecipes)
- 4 fresh salmon steaks or filets
- 1/4 cup fresh basil chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons champagne vinegar
- 1/3 cup extra virgin olive oil
- Combine all marinade ingredients to use as a baste for grilling.
- Place salmon skin side down on your grill, heated to medium-high heat and lightly oiled.
- Baste frequently with the marinade.
- When salmon is cooked through, baste with remaining marinade. Serve immediately. Enjoy!
Corn on the cob may often be associated with summer and backyard barbeques, but nothing warms you up during the winter months like hot, buttery corn. Enjoy this extremely simple, yet rewarding recipe with your next meal. Happy grilling!
Winter Grilled Corn on the Cob (by Elise of Simply Recipes)
- 4 ears fresh corn, in their husks
- Butter for serving
Prepare your grill with direct, high heat, about 450°F.
Place the corn in the husks on the hot grill. Cover.
Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
Serve hot, with butter.
Starting now, for every purchase of $25 and up that you make over the phone, we will include one FREE grilling utensil of your choice! Choose from a Spatula, Tongs, Basting Brush, or Fork. Totals are calculated before shipping. Call (912) 638-4724 now to take advantage of this offer!
This time of year, we all crave a warm dessert, especially one that contains apples and cinnamon, two of our favorite winter flavors. Get cozy with these honey-drizzled cinnamon apples, which are simple yet decadent, and extremely easy to make on your grill. Happy grilling!
Grilled Cinnamon Apples with Honey Drizzle (by Kevin of Extraordinary BBQ)
- 3 honeycrisp apples, cut into 3/4 inch circular slices
- 3 tablespoons of melted butter
- 3 teaspoons of cinnamon
- 2 tablespoons of honey
- Brush the apple slices on both sides with melted butter.
- Grill apples indirectly (or smoke) for about 6 minutes on each side, or until grill marks appear.
- Remove the apples from the grill, and immediately sprinkle on one side with cinnamon.
- Drizzle with honey. Enjoy!
Depending on your family’s traditions, you may cook turkey, chicken, or beef… but this recipe for smoked ham may become a new tradition in your house. Its sweet honey glaze and savory smoked flavor makes this dish a standout among holiday meals. Happy grilling!
Honey Glazed Smoked Ham (by Derrick Riches)
- 1 6-lb. “ready to eat” ham
- 1 cup pineapple juice
- 3/4 cup chicken stock
- 1/2 cup honey
- 1 1/2 tablespoon vegetable oil
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon sugar
- 1/2 tablespoon salt
- 2 teaspoon dry mustard
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cloves
- The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight.
- In the morning, remove the ham from the refrigerator and let it sit for 1 hour, then remove foil.
- In the meantime, prepare your smoker, and preheat to about 210°F. You will be smoking at about 210°F for 6 hours.
- Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm the liquid over medium heat until completely mixed.
- Place ham in smoker, and smoke for 6 hours, basting with sauce once every hour.
- While the ham is smoking, prepare the glaze by mixing together the honey, 1/4 cup pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking. Enjoy!
This time of year brings all kinds of wonderful things – family, fireplaces, snowball fights… but one of the best parts about this time of year is the food and drink! This twist on classic hot cocoa is made from scratch and involves none other than charcoal-roasted marshmallows, which is like being transported to a summer campfire in December. Warm up with this hot cup of pure joy. Happy grilling!
Homemade Hot Chocolate with Charcoal-Roasted Marshmallows (by Chris Lilly)
- 2½ cups whole milk
- 1 cup heavy cream
- 2 pinches of salt
- 2 tablespoons unsweetened cocoa powder
- ½ cup dark chocolate chips
- ½ cup milk chocolate chips
- 6 large marshmallows
- Preheat your charcoal grill until the temperature reaches 350°-400°F. While the grill is preheating, combine the milk, heavy cream and salt in a small sauce pan. Place the pan directly over the hot coals until the liquid begins to steam.
- Whisk the cocoa powder into the liquid. When it starts to boil, remove the pan from the grill and add chocolate chips. Set aside, and allow the chocolate to melt.
- Place two marshmallows on the end of a grill fork. Roast the marshmallows over the charcoal fire until they turn toasty brown (or until cooked as desired). Repeat until all 6 marshmallows are toasted. Place one marshmallow into each mug, set aside.
- Whisk the hot milk mixture vigorously until the melted chocolate is blended evenly.
- Pour the hot chocolate over the marshmallows and serve. Enjoy!