Labor Day BBQ Recipes
Grilled Fruit Salad with Honey Feta and Mint
2 thick cut slices of watermelon, rind removed
2 thick cut slices of pineapple, core removed
1/2 of a honeydew, seeds and rind removed, cut into 3 wedges
1/4 cup honey
1/4 cup feta
1/4 cup picked mint leaves, roughly chopped
3 tbs. Vegetable oil
Lightly coat the fruit with the oil and grill for 1 minute on each side or until there are nice grill marks.
Allow the fruit to cool and chop into bite size pieces.
Toss the fruit with the remaining ingredients and lightly season with salt.
Allow the salad to chill for 1 hour before serving.
Dizzy’s Sweet Corn Pudding
3 tbs. of butter, room temp.
1 small grilled onion, chopped
2 cups heavy cream
1/2 cup flour
2 tbs. sugar
8 oz. corn off the cob
2 tbs. chopped scallion
Salt and pepper
Disposable muffin tin
Muffin paper cups
Mix the butter, eggs, flour, cream and sugar in a mixing bowl.
Mix in the remaining ingredients and incorporate thoroughly.
Pour the batter into the pre-sprayed paper cups in the tin.
If using a charcoal grill, it is important that you allow the grill to cool slightly and there should be no flames. If using a gas grill, adjust the heat to 375 , then turn the grill way down before putting the tin pan on.
Place the tin directly on the grill with the lid on.
Allow to cook for 20-25 minutes or until a toothpick inserted into the middle is clean when removed.
Grilled Clams with Lemon Zest, Parsley and Chili
12 cherrystone clams
1/4 cup chopped parsley
1 tbs. Aleppo pepper flake
Zest of two lemons
1 tsp. sea salt
Carefully shuck the clams so as to not lose any of the juices.
Mix all the other ingredients in a small mixing bowl, and place a small spoonful of the mixture onto each clam.
Place the clams directly on the grill rack and close the lid for 1 minute.
Open the lid to the grill and allow clams to cook for another two minutes or until the juices are bubbling.
Carrot and Apple Slaw with Raisins and Scallions
2 large carrots, shredded
2 granny smith apples, sliced in thin strips
2 cups of shredded cabbage
1 cup of golden raisins
1 bunch of scallions, sliced on a bias
1/4 cup sour cream
1/4 cup vinegar
1/3 cup honey
Salt and pepper
Mix all ingredients in a large mixing bowl and season with salt and pepper.
Allow to cool in the refrigerator for an hour before serving.
Grilled Chicken With Katchkie Farm Seeds
1 Fresh Chicken, cut into eight pieces, two breasts, two legs, two thighs and two wings
1 teaspoon kosher salt
Several grinds of fresh black pepper
1 lemon, juiced and zested
1 teaspoon coriander seed
2 teaspoons sesame seed
2 teaspoons brown mustard seeds
1 teaspoon basil seed
1 teaspoon anise seed
¼ cup olive oil
Wash and pat dry chicken, cut into eight pieces. Marinate the chicken with lemon juice, salt and pepper.
Gather all seeds and toast in heavy bottom pan until aromatic. Set aside to cool. When cool, divide seeds in half and grind one half to a course meal, then combine with remaining whole seeds.
Toss marinated chicken and seed mixture together with ¼ cup olive oil. Let marinate for one hour.
Grill over charcoal or wood until cooked through or until chicken reaches an internal temperature of 145 degrees.
South Carolina Style Pulled Pork
3 lbs. pork shoulder
6 cups of wood chips soaked in water for 2 hours
2 tbs. sweet paprika
2 tbs. onion powder
2 tbs. garlic powder
2 tbs. salt
2 tbs. black pepper
2 tbs. mustard powder
1 cup deli style mustard
1 cup apple cider vinegar
1 cup light brown sugar
4 tbs. Hot sauce
Rub the pork shoulder with all of the dry ingredients. Add a few of the wood chips to the fire. Place the pork shoulder on the grill avoiding direct flames or heat. Slowly add the wood chips every half an hour, being sure to keep the lid on to retain as much smoke as possible. Cook the shoulder so that the meat is tender and easily pulled by hand.
Mix the remaining wet ingredients with the pulled pork once it is done and serve.