If you're a regular reader, you know I take my grilling seriously. Give me a flame and I'll throw just about anything edible on it. And you also know the two guys in the picture with me (which, our friends over at TheManRegistry rightfully pointed out is definitely not a Nutrisystem ad...), take their grilling seriously too.

On the left, in that stylish red and white shirt, is Chris Lilly, World Barbecue Champion and the Pitmaster for Kingsford Charcoal. Also the guy who schooled me in grillin' last November in Sonoma.

On the right is former NFL great and current ESPN analyst, Mike Golic. And when he's not on the radio with The Other Mike, or analyzing a game, he's putting meat to the flame.

I got a chance to hang out the Golic and Lilly yesterday down on South Beach, and I picked up these recipes they've put together for the Big Game. And forget party supplies... everything here is meant to be eaten like men intended: with your hands.

The Grilled Steak Pizza combines two great tastes that taste great together, The BBQ Blitz chicken Wraps have the bold taste of barbecue, and enough veggies to appeal to the ladies present, and the Orange Pineapple Sweet Ribs use both a dry rub and a marinade for a combo that'll make you want to slap your grandmama down.

Grilled Steak Pizza
[Expert's note: It’s not the pizza but the toppings which tie this dish to the great state of Oklahoma. Grain-fed steak, tomatoes, onions and cheese highlight the toppings on this pizza which is grilled outdoors over a bed of Kingsford® Charcoal. The rich homemade tomato sauce is intensified with KC Masterpiece® barbecue sauce.

Makes: 4 servings (8 slices per pizza)
Prep time: 30 minutes
Cook time: 7 minutes

Ingredients:
16 ounces homemade pizza dough or frozen dough
3/4 cup shredded mozzarella cheese
6 ounces steak fillet cut into 6 1/8” thick slices
6 tomato slices 1/8” thick
6 purple onion slices 1/8” thick

Pizza sauce (makes enough for 2-3 pizzas)
1 can tomato paste (6 oz)
1/4 cup water
1/4 cup grated parmesan cheese
2 tablespoons KC Masterpiece® Hickory Brown Sugar
1 teaspoon minced garlic
3/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne pepper

Lightly flour your work table and hands. Press pizza dough with the palms of your hands stretching the dough into a 12” pizza crust. A floured rolling pin will also work well.

Preheat oven to 400 degree F. Par-bake crust in oven for 9 minutes before finishing on the grill to intensify the smoky flavors. Remove from oven and set aside.

Preheat charcoal grill to 400 degrees F. Place steak slices on hot grate over direct heat for 1 minute on each side. Remove steak from grill and set aside.

Place par-baked pizza crust on hot grate over direct heat for 2 1/2 minutes. Remove pizza crust from the grill and pop any bubbles that have formed in the dough with a sharp knife. Flip the crust so the grilled side is facing up.

Spread 1/2 cup of pizza sauce on the crust leaving the outer rim un-sauced. Sprinkle 3/4 cup mozzarella cheese over the top of the pizza. Arrange the steak slices, tomatoes and onions on the pizza.

Return pizza to the grill and cook over direct heat for 2 1/2 minutes. Remove pizza from the grill, cut, and serve.


BBQ Blitz Chicken Wraps
Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
2 pounds boneless, skinless chicken thighs – rinsed and patted dry
salt and pepper (to taste)
2 medium yellow onions – cut horizontally into half-inch thick slices
3/4 cup KC Masterpiece® barbecue sauce
2 medium ripe tomatoes – stems removed, seeded and coarsely chopped
2 cups shredded lettuce
8 six-inch flour tortillas – wrapped in foil

Season the chicken with salt and pepper. Grill over Kingsford® charcoal together with the onion slices over medium heat on all sides for about five to seven minutes on each side.

Brush both the chicken and onion generously with the KC Masterpiece® barbecue sauce and finish grilling until crispy and chicken has reached an internal temperature of 150 degrees Fahrenheit.

Remove the chicken from the grill and cover with foil and allow cooling. Once cool enough to handle, shred the chicken and separate the onions into rings.

Warm the tortillas over the grill for two to three minutes. Once warm, take tortilla and fill it with chicken and onions. Top with some of the chopped tomato and lettuce and roll into a snug wrap. Serve Immediately.


Orange Pineapple Sweet Ribs
Makes: 4-6 servings
Prep Time: 5 minutes
Cook Time: 3 hours

Ingredients:
2 slabs loin back (baby back) ribs

Dry Rub
2 tablespoons turbinado sugar
1 tablespoon brown sugar
1/2 tablespoon paprika
1 tablespoon garlic salt
1/2 tablespoon onion salt
1/4 teaspoon chili powder
3/4 teaspoon black pepper
1/8 teaspoon red pepper

Marinade
3/4 cup pineapple juice
1/4 cup orange juice
1/2 tablespoon balsamic vinegar
1/2 tablespoon minced Garlic

Finishing Glaze
3/4 cup Favorite BBQ Sauce
3 tablespoons honey

Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

Combine rub and mix well or use Big Bob Gibson Seasoning and Dry Rub. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Preheat smoker to 250 degrees Fahrenheit. Place ribs meat-side up on grate and cook for 2 hours and 15 minutes.

Remove ribs from smoker. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the marinade. Pour 3/4 cup of pineapple juice over each rib. At the same time wrap and seal each rib tight. Place back in smoker for one hour.

Remove wrapped ribs from smoker. Remove from foil and apply a light shake of rub to the meat-side of the ribs. Place uncovered in the smoker meat-side up for 30 minutes.

Remove ribs from smoker. Brush finishing glaze on both sides of ribs. Place ribs in smoker for 15 minutes, or until sauce caramelizes.