Even if you’re not a fan of country music, you gotta respect Tim McGraw as a guy. He’s a multi-platinum selling recording artist. Son of legendary relief pitcher, Tug McGraw. Married to one of the hottest women in music, Faith Hill. And a grilling fanatic.
So much of one, that McGraw has partnered up with KC Masterpiece Barbecue Sauce and Kingsford Charcoal for his summer “Live Your Voice” Tour. And he’s developed three special recipes just for it: Grilled Po’ Boy Pizza, Cajun-Spiced Peel N’ Eat Grilled Shrimp and Hurricane Hanger Steak.
Those recipes are below, so you can fire them up at your next barbecue.
And if you’re looking to go country this summer, McGraw is holding a “You and Your Crew to Swampstock ’08” sweepstakes running at www.YourVoiceYourGrill.com. Through July 31, you can enter to win the Grand Prize, which includes tickets to Swampstock ’08, airfare, lodging, and ground transportation for you and up to nine buddies, VIP treatment, a tailgate party and a chance to meet McGraw before the show. (I’m in if he invites the wife.)
Grilled Po’ Boy Pizza
Tim’s note: This recipe combines two of my favorites – pizza and the Louisiana lunch staple of a Po’ Boy sandwich. I really like the double-barbequed, charcoal flavor of grilled shrimp topping a grilled crust – truly the perfect pre-show meal.
Makes: 2 12-inch pizzas to serve 8
Prep Time: 40 minutes
Cook Time: 15 minutes
2 pounds frozen shrimp, 21-24 count
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup KC Masterpiece Original Barbecue Sauce
2 tablespoons horseradish mustard
1/2 teaspoon Louisiana hot sauce2 pre-baked thin 12-inch pizza crusts
1/2 cup Hidden Valley The Original Ranch dressing
10 slices provolone cheese
1 cup chopped tomatoes
1 cup shredded iceberg lettuce
Thaw shrimp by placing them in a large bowl of cold water and allowing them to soak for 30 minutes. Peel shrimp and pat dry. In a large bowl, toss the shrimp in 2 tablespoons olive oil and the minced garlic.
Fire up the grill with Kingsford charcoal. Once the coals are red hot, cook the shrimp for 4 minutes and then flip and grill for about another 3 minutes or until the shrimp turn pink. In a large bowl, toss the grilled shrimp with the KC Masterpiece Original Barbecue Sauce, horseradish mustard and hot sauce.
Carefully, with a long-handled spatula, push the coals to one side of the grill to create a cooler cooking area. Assemble the pizza, by brushing half of the Hidden Valley The Original Ranch dressing on top of each pizza crust. Then, top with 5 slices of Provolone cheese on each crust. Divide the shrimp between the two crusts and sprinkle on the diced tomatoes. Carefully transfer the loaded pizza crusts to the cooler side of the grill.
Grill the pizza crusts – either one at a time or at the same time – for 5-7 minutes, or until the cheese is melted and bubbly. Remove from the heat and sprinkle the chopped lettuce on top. Slice and serve.
Cajun-Spiced, Peel N’ Eat Grilled Shrimp
Tim’s note: There is nothing better than sitting around a picnic table peeling and eating some spicy shrimp fresh off the charcoal grill with friends and family. I like to grill the shrimp with their shells on so they remain tender and juicy.
Makes: 6-8 servings
Prep time: 35 minutes, plus 1-3 hours for marinating
Cook time: 7 minutes
2 pounds shelled frozen shrimp, 13-15 count
1 cup KC Masterpiece Chipotle and Lime Marinade
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
Defrost the shrimp by placing them in a large bowl of cold water and allowing them to soak for about 30 minutes. Remove from water and pat dry. Add the shrimp along with the cup of marinade to a 1-gallon GLAD storage bag. Place in the refrigerator for at least an hour, or up to three hours.
Combine the remaining ingredients to create a Cajun spice mixture and set aside.
Fire up the grill with Kingsford charcoal. Once the coals are fiery red, remove the shrimp from the bag and place shrimp on the grill. Cook for 4 minutes and then turn over for another 3 minutes.
Remove the shrimp from the grill and place in a large bowl. Toss with the Cajun spice mixture and allow guests to peel and eat the shrimp.
Hurricane Hanger Steak
Tim’s note: I’ve combined the ingredients from the favorite drink in my home-state of Louisiana – the Hurricane – into a marinade for a cut of meat that grills up quick and easy. It makes for some great grub, whether chilling out with my family in the backyard or with the band before a show. Of course, the alcohol in the rum cooks out, so the kids can enjoy it, too.
Makes: 4-6 servings
Prep time: 10 minutes, plus 1 to 8 hours for marinating
Cook time: 15 minutes
1-2 pounds hanger steak (can also use skirt steak or flat iron steak)
1 cup dark rum
1/2 cup orange juice
1/2 cup pineapple juice
1/4 cup grenadine
1 can (20 ounces) pineapple slices, drained (juice can be used in recipe)
2 oranges, sliced
Place the steak into a 1-gallon GLAD storage bag and add the rum, orange juice, pineapple juice and grenadine. Squeeze out the air and seal the bag. Massage the ingredients together and place the bag in the refrigerator to marinate for at least one hour or up to overnight.
Remove the steak from the marinade and set aside. To make the glaze, add 1 cup of the marinade left in the bag to a small sauce pan and bring to a boil. Turn down the heat and allow to simmer for about 5 minutes, until the mixture reduces by about half and is fairly thick. Set aside.
Meanwhile, add Kingsford® charcoal to the grill and heat until most briquettes are fiery red. Add the meat and pineapple and orange slices to the grill and allow to cook for 5 minutes. Remove the fruit and set aside. Flip the steak over and grill for another 4 minutes or until grilled to your liking.
Remove meat from the grill and allow to rest for 5 minutes. Brush on the glaze and slice across the grain of the meat. Serve with the grilled fruit.
Recipes created by Tim McGraw on behalf of Kingsford charcoal and KC Masterpiece. Both brands are sponsoring McGraw’s “Live Your Voice” 2008 summer tour.