October 24, 2020
Fall Grillin’ and Camp Food Week in review Segment 2 Segment 3 Segment 4 Segment 5 https://thegrillinguys.com/audio/2020-Oct/20201024-GrillinGuys.mp3Podcast: Play in new…
Bacon Wrapped Pecan Stuffed Dates
Ingredients: Pitted Dates Thin Sliced Bacon – each strip cut in half Pecan Halves Toothpicks Recipe and Technique: Set your…
Cast Iron Peach Cobbler with Ice Cream
Ingredients: 2 cups sliced peaches (fresh or thawed if frozen) 1/2 cup sugar 1/4 cup flour 1/2 cup unsalted butter…
Lamb Chops Marinated in Garlic Oil, Herbs, with Cracked Sea Salt
Ingredients: Two Racks of French Boned Lamb Chops – Cut into individual chops (approx. 16 bones) 12oz of Lemon Infused…
Beef Brisket Sliders with Swiss and White Sauce on Hawaiian Roll
Ingredients: 4 oz of Smoked Beef Brisket Thin Slice of Baby Swiss Cheese Squirt of Big Bob Gibson White Sauce…
Pork Butt Sliders with Vinegar Slaw on Vienna Roll
Ingredients: 4 oz of smoked pulled pork butt(pork shoulder) Vinegar Based Slaw Vienna Roll (crusty outside, soft inside tennis ball…
Salmon on a Cedar Plank with Maple Mustard glaze
Ingredients: 2-3 Lb. Salmon Filet – Skin on ¼ Cup of Whole Seed Prepared Mustard (Grey Poupon or any brand…
Shrimp Skewers
Ingredients: 1 pound large shrimp peeled and deveined (16-20/lb size) 1/4 cup olive oil 2 tablespoons lemon juice 3/4 teaspoon…
