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MARLOW'S GRILL CONTEST WINNERS & FINALIST RECIPES
1st Place Winner Recipe: Bob DeBusk
Pappy’s Smoked Meatloaf
1 lb of lean 90/10 ground beef
1 lb of pork sausage
1 medium onion, chopped & lightly sautéed
1 lg jalapeno chopped & lightly Sautéed (seeds removed)
1 large egg
1/2 cup bread crumbs
1 can fire roast tomatoes **DRAINED**
1 cup sharp cheddar cheese
1/4 cup chili powder
1 Tbs ground cumin
1 Tbs garlic powder
1 Tbs Seasoning salt
1 tsp fresh ground black pepper
½ tsp poultry seasoning
2 Tbs Worcester sauce
Lightly sauté your peppers and onions for about 3 minutes. Otherwise they won’t fully cook with the meatloaf.
Combine all ingredients into a bowl and mix very well.
Place mixture in 9” round cake pan or an 8”x8” square pan.
When I cook this I smoke it on my green egg. I use mesquite wood chips and set the temp at 325-350 for 45-60 minutes until it reaches temp.
If smoking your meatloaf is not an option, add 3Tbs of liquid smoke and bake in oven at 325 for 50 minutes or until it reaches temp.
Serve with Mashed potatoes and exercise self-control when eating or you’ll end up consuming 2lbs of meat in one setting.
2nd Place and People’s Choice Award:
Turkey Burgers with Poblano Relish, Avocado Mayonnaise, and Grilled Pineapple
1 1/2 lb Ground Turkey (80% lean)
5 oz. grated Zucchini
¼ cup seasoned breadcrumbs
1 clove garlic, grated
1 tablespoon red onion
1 teaspoon kosher salt
Fresh ground pepper
1 poblano chili, grilled, peeled, seeded, and finely chopped
2 medium dill pickles, finely chopped
1 small red onion, finely chopped
¼ cup fresh lime juice
1 tsp honey
2 tablespoons finely chopped fresh cilantro leaves
¼ teaspoon fresh ground black pepper
½ ripe Hass avocado, peeled and chopped
¼ cup mayonnaise
1 tablespoon fresh lime juice
2 garlic cloves chopped
½ teaspoon ground cumin
¼ teaspoon kosher salt
Monterey jack cheese
Fresh pineapple, cut into slices
Hawaiian Hamburger buns
Squeeze ALL the moisture from the zucchini with paper towels. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 4 equally sized turkey patties.
Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours.
Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
Heat grill to high. Brush each burger with a little oil and season with salt and pepper. Grill until slightly charred on both sides and cooked through, about 4-5 minutes per side. Place a slice of cheese on the burger and close the lid of the grill and cook for an additional minute. Transfer to a plate and allow to rest for 5 minutes.
Grill pineapple slices for about 2 minutes per side, or until you have nice grill marks.
Grill the Hawaiian hamburger buns for about 30 seconds, or until lightly browned.
Place the turkey burger on the grilled Hawaiian bun. Top each burger with a slice of grilled pineapple, 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish.
Third Place Winner:
Spike's Best Ever GRILLED Buffalo Wings
Buffalo wings are great fried, but once I tried these on the grill, I will never go back. The grilled flavor element makes these wings to die for!
- 3 lbs. chicken wings (not the frozen bag stuff, FRESH)
- 2 teaspoons Salt
- 2 teaspoons Fresh ground black pepper
- 1 teaspoon Tony’s Creole seasoning
- Vegetable oil for grilling
- 6 Tablespoons unsalted butter
- 1/4 cup Frank's Original Hot sauce
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon Cayenne (if you want extra heat)
1. Combine salt, pepper and Tony’s Creole Seasoning in a bowl
2. Heat your grill to medium-high heat
3. Season wings with the spice mixture
4. Using tongs and a paper towel season your grill grates with the vegetable oil to prevent sticking
5. Grill the wings with the lid covered, turning occasionally until the wings are a crispy golden brown (approximately 15-20 minutes)
In a sauce pan over low-medium heat, add the butter and garlic. Once the butter has melted stir in the hot sauce, salt, pepper, onion powder, chili powder, sugar and Cayenne (optional). Once incorporated turn burner to lowest setting.
Remove your perfectly cooked wings from the grill and place in a large mixing bowl. Pour some of the sauce over the wings and toss until all of the wings are coated. Serve with celery and blue cheese dressing as a garnish.
Grilled Bacon Wrapped Shrimp with Mustard Love Sauce
• 30 Large Shrimp (Frozen Bag is good but fresh is always best)
• 12 oz. package of bacon cut in half
• Espresso Coffee Rub
• 30 small skewers soaked in water for 30 min.
• 2 cups Grated Romano Cheese
• 2 cups fresh basil chopped
• Chef Todd’s Mustard Love Sauce (recipe below)
If you buy bagged frozen shrimp, thaw shrimp in a colander under cold running water. If you use whole shrimp, rinse well, de-vein and remove heads, legs, and tails. Score the shrimp along the back making sure not to cut completely in half. Stuff the backs with a little cheese and chopped basil. Cut the bacon strips in half and carefully wrap the bacon pieces around the shrimp and skewer so the bacon is secure around the shrimp. Place in a pan in the fridge with a good coating of Espresso Rub. Let stand overnight if possible, if not let stand for at least one hour before cooking. If you do not have a grill the next best way to cook is to broil in the oven. Set your oven to broil and place your oven rack in the top position. Organize the shrimp in a broiling pan and cook for 10 minutes. Flip the shrimp over and brush with mustard sauce cook for 5 minutes to allow the sauce to set. On your gas or charcoal burning grill, cook over medium indirect heat for the same time indicated above in the oven method.
On a large platter, drizzle a generous portion of the mustard sauce all over the platter. Place the shrimp unskewered on the platter and serve with many forks.
Serves: 10 people 3 shrimp
Mustard Love Sauce
• 1 1/2 cup of Yellow Mustard
• 1 cup White Balsamic Vinegar
• ½ cup Worcestershire
• 1 cup White Wine
• 1 teaspoon Crystal Hot Sauce
• ½ cup of Dark Brown Sugar
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Ground Ginger
• 1 teaspoon Granulated Garlic
• 1 teaspoon Granulated Onion
Over a low heat, combine the wet ingredients first. Wisk together well. Once the wet ingredients comes to temperature, add light brown sugar and wisk well. Add the Salt, Pepper, Garlic, and Ginger last. Turn off the heat wisk one last time and let cool. Put in a container and place in the fridge. Will keep for 3 months in the fridge.
Blueberry Balsamic Vinaigrette London Broil
2 lbs. Flat meat, trimmed
8 oz. Balsamic vinegar
16 oz. vegetable oil
2 Tablespoons salt
2 tablespoons black pepper
2 tablespoons granulated garlic
2 ounces honey
2 ounces grey poupon mustard
4 ounces Blueberry juice
1. Mix the spices with the honey and mustard
2. Add vinegar until mixed
3. Slowly add oil while whisking until fully mixed
4. Add blueberry juice
5. Marinate meat between 2-3 hours, remove and let liquid drip off meat onto a cooling rack
6. Heat grill to 500 degrees and clean grates well and oil
7. Cook meat four minutes on one side and flip
8. Cook on other side on until internal temp is 120 degrees for rare.
9. Remove from heat and hold 5 minutes to rest.
10. Cut about 1/2 inch slices against grain and serve.
Maple Apple Cider Glazed Pork Chops & Grilled Apples
1 Light grill to medium-high.
2 To make cider glaze: Combine 1 1/2 cup apple cider, 1/4 cup maple syrup, 1 tbsp dijon mustard, 1/2 tsp crushed red pepper, 1/2 tsp salt in small saucepan & bring to simmer.
3 To make spice rub: Combine 2 tbsp brown sugar, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, & 1 tsp pepper in small bowl. Add 1 tbsp olive oil to the mixture to make a paste. Cover pork chops with this spice rub.
4 Cut Fuji apples in half (de-seed) & cover in spice rub, followed by the cider glaze.
5 Put pork chops on grill & brush with cider glaze. Grill for 6 minutes, flip & brush with glaze. Add apples to grill. After 2 minutes, flip the pork & glaze again. Grill pork for a total of 10-12 minutes total until 145 degrees internal temp. (No need to flip apples).
Grilled Lime Marinated Flank Steak Salad with Mango, Black Beans and Avocado
2 lb raw flank steak, preferably thicker cut
2 cloves of garlic, minced
1/4 tsp table salt
1/4 tsp smoked black pepper, freshly ground
Score steak shallowly on both sides. Place other steak ingredients in a plastic bag, add steak and marinate for 30 minutes while you make the salad.
Salad- mix together in a bowl:
2 cans Caribbean rice and beans (I use Eden)
2 cooked ears of sweet corn, kernels removed
1 avocado, peeled pitted and diced
1 1/2 tablespoons fresh lime juice it to taste
Grated zest of one lime
1/4 cup fresh cilantro, minced
1 fresh ripe mango, peeled and diced
1/4 tsp freshly ground smoked black pepper
1-2 tablespoons minced Serrano pepper, or to taste.
Grill steak over searing hot grill on both sides until medium rare. Remove steak from grill and let sit 5 minutes to reabsorb juices. Thinly slice steak across the grain. Place a serving of salad on a plate and top with sliced steak.
Jim Beam BBQ Ribs
The process starts with the marinade, which is the first part of 4 and it takes 12 hours at the minimum:
2 slabs of ribs placed in a Lexan or some type of vessel that will fit in a common refrigerator or reach in, and add to it:
8 oz chopped fresh garlic
1 tbsp black pepper
10 oz Crystal Hot Sauce
40 oz Budweiser beer ( in the bottle-from the gas station! )
1 Hand full of fresh cilantro
1 Hand full of fresh oregano
1 Hand full of fresh tarragon
( all 3 of the above herbs are fresh from the market or garden and NOT dried at all! )
1 tbsp of Sea salt ( add the salt last )
using the same 40 oz beer bottle, fill it up with cold water and pour it over all the ingredients in the container, then with your hand stir it all up and make sure the ribs are fully covered with the marinade, which may take another fill up of cold water with the same 40 oz beer bottle.
place the container in the fridge and hold for at least 12 hours.
Prepare the Jim Beam BBQ Sauce:
place in a sauce pot,
1 c Jim Beam Whiskey
3 tbsp olive oil
3 tbsp dried oregano ( flakes )
3.5 tbsp honey
24 oz ketchup
4 tbsp brown mustard
24 oz water
1/2 tsp fine ground Sea salt
bring all the ingredients to a boil and let reduce by half, stirring when needed, and adding more water if needed. the desired effect is to have a fluid that is easy to pour but isnt runny.
once that is achieved, remove from heat and let cool.
using a grill that is a smoker and charcoal briquettes as the base of the fire, let the coals burn down to an even 225 degrees and add Cherry Wood chunks.
let 'em smoke under a closed lid for a couple minutes. build the smoke up and let the heat even out a bit.
add the marinated ribs, directly from the Lexan, and make sure they are still dripping with the marinade - this is important because you want the fluid to hit the coals as you place the slab on the grill - it creates more smoke.
close the cover and take a break.
after a few minutes of watching the smoke come from the corners of the grill lid, open the lid and turn the ribs over.
close the lid again and take another break.
after a few more minutes, open the lid, arrange the ribs so the curve of the bone is arching up - not the ends of the bone! - and so they are NOT! directly over the heat, splash some water on the Cherry Wood for more smoke, close the lid and take another break, for about 8 hours.
you really need to smoke the ribs for at least 8 hours - checking the smoke status and the temperature periodically and adding Cherry Wood chunks or charcoal and splashes of water as needed, and perhaps rearranging the ribs once in a while. just for the fun of moving meat around.
1 hour before the end of the smoking, liberally baste 1 slab with the Jim Beam BBQ Sauce - top and bottom - and continue to smoke both slabs for the rest of the smoking time.
and now this is the key about the smoking: it may take 9 hours. it may take 12 hours. it may just take 4 or 5 hours. the elevation of the land, the temperature of the air, the proximity to the ocean, the season this is being done in, the time of day and the actual grill that’s used, all matter in the outcome of the ribs.
but it no matter what - it starts with the marinade and it ends with the Cherry Wood as the smoke that’s needed.
its a hands down thing.
now, we didn’t baste the other slab because we are gonna use that one as a dry rib and let folks sauce it them selves, with of course the same Jim Beam BBQ Sauce we made.
and that’s my recipe
Ribs - easy recipe. sauce is a little work
2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
6 cloves garlic, smashed
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons English-style dried mustard
1 teaspoon freshly ground black pepper
1 bay leaf
Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
As far as the ribs, brine in beer 24 hrs, then soak in sauce for at least 1 hour, place pan on grill with ribs in pan, turn over after 20 mins, after that pull them out flash on grill replace in pan do this 3 more times, cook for ten mins each time, when the meat falls off the bone, ribs are done, then flash grill one more time, pour some sauce on it and serve.