2008 Grill Off Recipes


Ranch-Walnut Steaks

Andy Bilyeu - Winner of the 2008 Grill Off

Ingredients:
2 top sirloin steaks
3 ounces ranch dressing
4 tablespoons butter
6 large garlic cloves,peeled
1/4 cup walnuts,toasted and chopped
2 tablespoons fresh parsley
1 3/4 teaspoons rosemary,crushed
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper

Directions:
Combine Ranch,butter,parsley and 3/4 teaspoon of rosemary. Mix well. Add walnuts and mix. Blend remaining rosemary,garlic,salt and pepper in a food processor. Pat steaks dry and rub eash with 2 teaspoons of garlic mixtuer. Let stand at room temperature for 1/2 hour. Preheat grill. Grill steaks the way you like them. Cut into serving pieces and top with ranch mixture.

Your friends and family will enjoy their walnut-ranch steaks. Trust me, they will be back for seconds!




Slap Me Silly and Move Me South, Slow Smoked Pulled Pork

Nancy Liedel - 2008 Grill Off Runner Up



Ingredients:
1 seven-nine pound pork butt. Look for good marbling.
Apple Wood Chips soaked in water for an hour.
Fire-proof container for the apple wood chips (available at many local stores).

For the Dry Rub:
1/4 Cup Garlic Powder
1/4 Cup Paprika
1/4 Cup Black Pepper
2 Teaspoons Ground Mustard
2 Tablespoons Salt
1/4 teaspoon Cayenne Pepper.
1 Tablespoon Dark Brown Sugar.

For the Mop Sauce:
3 Cups Cider Vinegar
1 Cup Water
1 Onion Cut in Thin Slices
1/2 Cup Dark Brown Sugar.

Directions:
Slather pork all over with the rub, being generous. Place in refrigerator for two hours to let the rub rest into the meat.

Start your grill on the lowest setting possible. The heat should come from one side of the grill only. If you are using charcoal, you will need to keep it fairly light and re-stock often. With Gas you will need to turn the meat throughout.

Place your apple chips into the fireproof container. They will smoke. You will need to replenish these from time to time.

Place your pork-butt into the grill, not over the heat/coals. You want to hot smoke the meat, not direct grill it. You can also accomplish this by placing an aluminum pan in the center of the bottom of the grill (for coal) and placing the coals on either side of that.

On your stove, heat your mop sauce to just below boiling. All the sugar should be dissolved.

Mop meat every half hour with the sauce. Turning occasionally to promote even cooking. The meat will be ready in four to five hours, allowing for a half hour, to forty minutes per pound, depending on your heat. Your rub will turn dark, but your meat should not burn. If it begins to burn your heat is too high.

When finished allow the meat to rest for fifteen minutes and then pull apart with forks. Serve on a bun with a little mop sauce poured over the top.