Start
Charcoal in Grill and arrange coals around the center. Test for
medium heat ( 350-375) by using the "Time hand can be held over
Grill" test. Hold your outstretched palm an inch or two above
the grill grate, 3 to 4 seconds is medium heat.
Buffalo Wings - Hot & Spicey
24
whole chicken wings ( 4 lbs)
Tones
Southwest Chipotle Seasoning
2
drops of Habanero Sauce
1 cup
of BBQ Sauce
1
large bowl
12
Bibs & lots of napkins
Place
wings in resealable plastic bag, coat with Tones Southwest
Chipotle Seasoning and shake. Arrange wings on grill and cover
cooking for 20 to 25 minutes, and until no longer pink, turning
once .
When
wings are done toss them in a bowl with BBQ Sauce and Habanera
Sauce. Arrange on a platter lined with romaine lettuce. Give
each guest a bib, a stack of napkins, and enjoy!
Buffalo Wings - Citrus Style
24
whole chicken wings ( 4 lbs)
Durkee Grill Creations - Citrus Grill
1 cup
BBQ Sauce
1
large bowl
12
Bibs & lots of napkins
Follow the Buffalo Wings - Hot & Spicy instructions. Arrange on
a platter lined with romaine lettuce and sprinkle with chopped
cilantro.
GRILLED PORTABELLA MUSHROOMS
1. Marinate a couple of hours in olive oil with DURKEE
Grill Creations® Italian Herb or Black Peppercorn (if marinating
with Black Peppercorn, marinate for 15 minutes).
2. Cut off the stems and prepare a fire on the charcoal
grill get the fire up to 500 degrees and then cook each side of
the mushroom for 5-10 minutes.
3. After cooking crumble your favorite cheese on top:
romano, parmesan, goat cheese or cream cheese.
4. Serve on a plate to your guests -- with a fork and
knife because a grilled portabello is like eating steak.
MAIN ENTREE'S
Grilled
Bison Sirloins served with
Chimichurri Sauce
Instructions:Marinade
the Bison sirloins (overnight) with 1 cup of Merlot
wine, ¼ cup olive oil, 1 Tablespoon Grill Creations
Kansas City Style Steak Seasoning, 1/2 Tablespoon
Tones Roasted Garlic, 1/4 Tablespoon Tones Southwest
Chipotle Seasoning. Grill Bison sirloins and serve
with
Chimichurri Sauce.
Chimichurri Sauce
Ingredients:
1 large bunch of
fresh flat leaf parsley (washed, stemmed and
dried); 1 large bunch of fresh cilantro (washed,
stemmed and dried); 1/2 bunch of fresh basil
(washed, stemmed and dried); 8 cloves of garlic,
peeled and minced: 5 tablespoons red wine
vinegar; 1 tablespoon Sea Salt (crushed); 1/2
teaspoon oregano; 1/2 teaspoon fresh ground
pepper; 1 cup of extra virgin olive oil
Instructions:
Finely chop fresh
herbs and garlic. Add, vinegar, salt, oregano, and
black pepper. Whisk in the oil in a thin stream.
Correct the seasoning, adding salt or vinegar if
needed. Serve in a 5 - inch Dutch Oven.
Cooking Tips:
This is a pesto- like sauce that is served in
Argentina with grilled meats. Enjoy with buffalo
steak, chicken, pork and as a dip with your favorite
"crusty" bread or roll.
Seasoned Steak Fries – with New Potatoes
4 large
russet potatoes, cut into 8 wedges each
1-1/2 tablespoons Olive Oil
1 tablespoon DURKEE Grill Creations®
Kansas City Style Seasoning Salt
Place
potatoes in a large bowl, add cold water
to cover. Let stand 10 minutes; drain.
Spread potatoes on paper towels to dry.
Transfer potatoes to a clean, large
bowl. Combine oil and DURKEE Grill
Creations Kansas City Style Seasoning
Salt. Drizzle evenly over potatoes and
toss to distribute uniformly. Grill
potatoes directly on grill rack for
15-20 minutes, turning once or until
potatoes are golden brown.
Recipe Notes:
To bake,
place potatoes on a jelly-roll pan and
bake at 400 degrees for 40 minutes or
until tender. Sprinkle cooked potatoes
with additional seasoning salt, if
desired.
Smokey Chipotle Marinated Pork with
Grilled Scallions & Tomatoes
This
wonderful blend of chipotle chili
peppers, onion, tomatoes and Mexican
spices creates a uniquely flavorful meat
that you can use for broiling, baking
and grilling!
Marinate Time:
15
minutes (or longer)
1/4 cup
water
1/4 cup olive oil
1 package DURKEE Grill Creations® Smokey
Chipotle Mix
2 to 4 pounds pork (chicken or beef can
also be used)
Combine
water, oil and DURKEE Grill Creations
Smokey Chipotle Mix in a resealable zip
top bag; blend well.
Add meat,
turning to coat. Close bag; marinate 15
minutes (or longer) in refrigerator,
turning occasionally.
Remove
meat from bag; discard remaining
marinade or use for basting during first
half of cooking.
Grill,
broil, bake or pan fry, as desired.
White Wine & Herb Marinated Chicken with
Tomato & Cucumber
Create
sensational flavor in just minutes by
marinating your chicken in this
classic blend of white wine, garlic and
savory herbs. Great for broiling, baking
or grilling!
Marinate Time:
15
minutes (or longer)
1/4 dry white wine
1/4 cup olive oil
1 package DURKEE Grill Creations® White
Wine & Herb Marinade Mix
2 to 4 pounds chicken. Combine wine, oil
and DURKEE Grill Creations in a
resealable zip top bag; blend well.
Close
bag; marinate 15 minutes (or longer) in
refrigerator, turning occasionally.
Remove
meat from bag; discard remaining
marinade or use for basting during first
half of cooking.
Grill,
broil, bake or pan fry, as desired.
VARIATIONS:
Substitute 1/2 orange or pineapple juice
for water.
SEAFOOD KABOBS:
Substitute 2 to 4 pounds large, peeled
shrimp or scallops for fish. Marinate as
directed. Thread seafood onto metal
skewers with vegetables, if desired,
such as bell pepper pieces and whole
mushrooms.
Tomato & Cucumber
1
cucumber
1 tomato Chop to
bite size
Add ½ white wine & ¼ package DURKEE
Grill Creations® White Wine & Herb
Marinade Mix
Marinate for 20 minutes
Serve with grilled chicken
ULTIMATE ROASTED TURKEY
Ingredients:
1 Turkey
1 Package DURKEE Grill Creations® White
Wine & Herb Marinade Mix ( mix with
white wine)
DIRECTIONS:
Trim away neck fat and remove all of the
neck by making a one-inch cut down each
side of the neck. Pull neck away from
the body cavity and remove. This leaves
a nice hole for the heat to get up to
the lid.
Completely thaw turkey. On larger birds,
cut away tail and make a two-inch cut up
the lower back between the thighs. Pull
this area apart. This allows the bird to
sit down over the cone more readily.
Inject the bird with 1 Package DURKEE
Grill Creations® White Wine & Herb
Marinade Mix.
Spray non-stick pan spray around the
inside of the The Camp chef UDO-14 Ultimate Dutch Oven. 9 1/2 Quarts,Cast Iron.
and on cone.
Place the cavity of the bird down over
the cone with the neck area up. Insert
thermometer into the thickest breast
area of the bird. Do not push it all the
way to the bone. Mid-way is fine. Avoid
gristle. Thermometer dial must be
positioned on the outside of the pot
with the stem resting through the notch
on the lip of the Dutch oven base.
Sprinkle Tone’s Roasted Garlic on the
bird to enhance roasting.
Cover with lid. Turn lid until arrow on
lid lines up with thermometer. Put the
all-purpose Camp Chef burner between
medium and low heat. After approx. 30
minutes, add 1/2 cup white wine to
prevent burning. Cook until the
thermometer gauge reads 170 degrees F
for medium meat. (165 degrees for done
and 180 degrees for well done.)
For best results cook on low heat 8
minutes/lb. Medium heat 5 minutes/lb.
also cook well.
TURKEY CANNON
Ingredients:
One large roasting turkey, thawed and
trimmed
One 12 oz. can of beer
All-purpose dry rub seasoning - DURKEE
Citrus Grill
or
Paprika based seasoning, preferably
without sugar
(Sugar tends to encourage burning on the
bottom of the grill)
How to Prepare: Open the beverage can and pour
liquid into the Camp Chef Turkey Cannon - TKYC
. Cut an
opening under the turkey’s neck to allow
for good heat circulation. Sprinkle
seasoning thoroughly over the outside of
the turkey and gently rub into bird.
Place the Turkey Cannon onto the grill
and set the controls to medium. Cooking times will vary depending
on size of turkey, weather conditions,
outdoor temperature, temperature of the
turkey going into the grill and
elevations. Use a calibrated meat
thermometer to check the doneness of the
turkey. Check the temperature of the
meat after 1 hour and every 15 minutes
thereafter until meat thermometer reads
170°F in the breast. Allow turkey to
rest for 10 minutes before carving and
serving. It is not recommended to use
the liquid in the Turkey Cannon after
cooking. Discard liquid from cylinder
after use.
and on cone.
Place the cavity of the bird down over
the cone with the neck area up. Insert
thermometer into the thickest breast
area of the bird. Do not push it all the
way to the bone. Mid-way is fine. Avoid
gristle. Thermometer dial must be
positioned on the outside of the pot
with the stem resting through the notch
on the lip of the Dutch oven base.
Sprinkle Tone’s Roasted Garlic on the
bird to enhance roasting.
. Cut an
opening under the turkey’s neck to allow
for good heat circulation. Sprinkle
seasoning thoroughly over the outside of
the turkey and gently rub into bird.
Place the Turkey Cannon onto the grill
and set the controls to medium.