ESPN analyst, host of “Mike & Mike in the Morning”, and former NFL great, Mike Golic, worked with Kingsford Charcoal to create some tailgatable recipes for their “On the Grill” promotion.
The dishes are easy to make, and designed to feed a half dozen hungry gridiron fans. Three of the recipes are below, and you can get more here.
And while you’re surfing the interwebnets, head over to ESPN.com, keyword: Kingsford, to enter the “On the Grill” sweepstakes. It runs from now until Nov 2, and they are giving away weekly prizes like charcoal grills, Kingsford grilling accessories, an ESPN grill station, ESPN MVP chair, and more. The first prize winner gets a VIP trip for two to the Homestead-Miami Speedway Busch Series-NASCAR Race in Miami, Fla. Nov. 14-15, 2008, including travel accommodations, airfare and pit passes. And the Grand Prize is an all-expense-paid Bowl Game Tailgate trip for 8 to Orlando, Fla. between Dec. 31, 2008 and Jan. 2, 2009, which includes travel accommodations, airfare, admission to the game, and a hosted tailgate party. Where you can show off your grill skills.
Expert’s note: When grilling shrimp skewers, a double skewer is your best bet for an even, easy cook. By inserting two skewers into each shrimp – one on each side, width-wise – each piece will stay in place rather than rotating. For smaller shrimp, use a grill basket to cook. Remove shrimp from skewers or basket before placing in paper sack.
Difficulty Level: Easy
Prep time: 75 minutes*
Cook time: 4-5 minutes
Makes: 4-6 servings
1 pound large shrimp, peeled and deveined with tails on (26-30 shrimp)
1/2 cup KC Masterpiece® Original Barbecue Sauce
1 1/2 tablespoons chili powder
1 tablespoon parsley flakes
2 teaspoons lemon pepper
2 teaspoons paprika2 teaspoons onion powder
1. Rinse shrimp and place in a gallon size GLAD® bag. Add barbecue sauce and marinate, refrigerated, for one hour. In a brown paper lunch sack, combine lemon pepper, parsley flakes, paprika, onion powder, and chili powder. (Note: Do not use a recycled bags in this recipe)
2. Remove shrimp from marinade and discard marinade. Grill shrimp 3 minutes. Flip and grill another 1-2 minutes. Remove shrimp from skewers and place the hot shrimp into paper sack and toss to coat for seasoning. Eat like popcorn out of the bag.
*Prep time takes 15 minutes plus 1 hour to marinate the shrimp.
Expert’s note: Hot sauce can be made up to 4 days in advance and kept refrigerated. To use, simply warm the sauce before brushing it on the corn.
Difficulty Level: Medium
Prep time: 30 minutes
Cook time: 10-12 minutes
Makes: 6 servings
6 large ears of corn in the husk
1/2 cup chopped onion
1/4 cup chopped plum tomato
1/4 cup apple cider vinegar
1/4 cup unsalted butter, cut into chunks
1/2 tablespoon cayenne
1/2 tablespoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Hidden Valley® Original Ranch® Salad Dressing
1. Peel the husk back from the corn and remove the silk. Do not remove the husk. Set aside.
2. Combine the ingredients for the sauce in a blender and puree until smooth. In a medium saucepan, bring the sauce to a boil. Reduce to a simmer and cook for 10 minutes until the sauce thickens slightly. Turn off heat and whisk in butter chunks until melted.
3. Brush corn with the sauce and wrap tightly in the husks. Grill for 10-12 minutes, turning every 2-3 minutes to prevent the husk from burning. When cooked, peel back the husk and serve with Hidden Valley® Original Ranch® Salad Dressing for dipping.
Expert’s note: These burgers are big and full of flavor, but can also be prepared with a milder flavor. Instead of 2 pounds of lean ground beef, use a mixture of 1 pound of ground beef and 1 pound of ground pork.
Difficulty Level: Easy
Prep time: 20 minutes
Cook time: 8-12 minutes
Makes: 6 servings
2 pounds lean ground beef
1/2 cup crushed potato chip crumbs
1/2 cup finely diced onion
1 1oz packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 1/2 tablespoons chopped fresh parsley
1 teaspoon vegetable oil
1/3 cup finely diced red bell pepper
1/4 cup sour cream
1 tablespoon jalapeno jelly
11/2 teaspoons finely minced jalapeno pepper
Heat oil in a medium saucepan until hot. Add the diced onions and cook over medium heat until translucent, about 3-5 minutes. Let cool. Meanwhile, in a large bowl, combine ground beef, seasoning mix, parsley, and potato chip crumbs. Add cooked onions and mix well. Form into 6 patties.
For topping, mix together jalapeno jelly, sour cream, diced red pepper, and minced jalapeno. Refrigerate until ready to use.
Grill patties over charcoal briquettes 4-6 minutes per side or until meat is no longer pink in the center. Top with about 2 tablespoons of topping.