Stack your menu with these mouthwatering headliners.
Grilled Salmon
By Jeff Raymond, Bassemier’s Grilling Supply Co. chef
Ingredients:6 cups water
1/3 cup salt
3/4 cup sugar
1 small shallot
1/2 teaspoon minced garlic
Few sprigs of dill and cilantro
Zest of ½ small lemon
Salmon fillets, about 1 1/2 inch thick
Alder or cedar plank
Directions:
In a wide dish, blend ingredients, then pour over salmon fillets. Refrigerate for 3 ½ hours. Soak alder or cedar plank in water for at least two hours. Place plank directly on grid and heat to about 400 degrees. When plank starts to smoke, remove and place salmon skin side down on the smoked side of plank. Cook about 15 to 20 minutes, or until salmon flakes when pierced.
Shrimp Scampi
By Jeff Raymond, Bassemier’s Grilling Supply Co. chef
Ingredients:
1 pound large shrimp (raw, peeled, de-veined with tails on)
1 stick butter
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons chopped fresh parsley
2 tablespoons white wine
1 tablespoon lemon juice
Salt and pepper to taste
Directions:
Melt butter and oil at 400 degrees. Add minced garlic (do not burn garlic). Add shrimp and cook 4-7 minutes or until opaque and firm. Do not overcook shrimp. Remove shrimp from butter. Stir in remaining ingredients; cook for one minute while stirring. Add shrimp while lightly tossing in mixture, and then serve.
Tomahawk Steak
Recipe by The Big Green Egg. Cooked by Jeff Raymond, Bassemier’s Grilling Supply Co. chef
Ingredients:
1 five-rib tomahawk
Sea salt
Freshly ground black pepper
Directions:
Ignite charcoal and heat grill to 275 degrees. Remove any skin from tomahawk and scrape ribs clean with a small knife. Place a roasting rack in a rectangular drip pan, and then place tomahawk on top. Put drip pan on grill’s cooking grid and insert a meat thermometer into core of the meat. Set thermometer to 120 degrees. Close grill lid and let tomahawk cook for approximately four hours, or until the set core temperature has been reached. Remove drip pan from grill and replace grid with a cast iron grid. Heat grill to 480 degrees. Cut between ribs to divide tomahawk into separate steaks. Place steaks directly on cast iron grid and close grill lid. Turn meat a quarter turn after about one minute, and then close grill lid again. Flip the meat after another minute, repeating on both sides for an equal finish. Upon removal, season with sea salt and pepper.
Sausage Kabobs
Recipe by Chelsea’s Messy Apron. Cooked by Jeff Raymond, Bassemier’s Grilling Supply Co. chef
Ingredients:
12 ounces smoked sausage, cut into 1.5-inch pieces
3 bell peppers, cut into 1-inch pieces
½ of 1 large red onion, cut into 1-inch pieces
10 large baby bella mushrooms, whole or halved
4 tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 tablespoon dried parsley flakes
1/2 teaspoon garlic power
1 teaspoon paprika
Sea salt and freshly cracked pepper
4 wooden kabob skewers
Directions:
Heat grill to 450 degrees. Soak wooden skewers in water 20-30 minutes. In a large bowl, mix the vegetables and sausage. Add olive oil, oregano, parsley, garlic powder, and paprika, and salt and pepper to taste. Stir to combine seasonings. Slide alternating pieces of seasoned vegetables and sausage onto skewers and place on the grill. Cook for 3-4 minutes at 450 degrees. Flip onto other side and cook an additional 3-4 minutes or until vegetables and sausage are slightly charred.
