Good Friends + Good Grill + Good Recipe = Good Time!

When the weather's nice in South Louisiana, there's nothing like sitting outside with something good on the grill, an ice chest full of cold drinks, and a bunch of good friends. These are some interesting grilling ideas I found on the Visions Grills website that sound interesting and delicious. The new Visions Ceramic Grill is just one of the many items on the big April Auction on 999ktdy.com.

CAMPSITE GRILLED SALMON

1 pound salmon filets or steaks ¾ - 1 inch thick (wild caught preferred)
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon brown sugar
1 tablespoon minced fresh ginger root or 1 teaspoon dry ginger
2 cloves garlic, minced
1 green onion (scallion preferred) thinly sliced

Rinse fish with cold water and pat dry with paper towels.
In zip-lock bag, combine soy sauce, sherry, brown sugar, ginger, and garlic. Add salmon, seal bag, and turn to coat. Refrigerate 30 minutes to 1 hour.
Prepare Kamado for baking (set to 275°-350°F). Use Vision Grills lava stone (or pizza stone) on top of cooking grate and allow 20-30 minutes.
Add 2-3 mesquite or hickory wood chunks or 2 handfuls of chips over the charcoal for smoking, close lid until ready to add fish.
Place fish on clean, oiled lowest grill surface skin side down. Grill salmon about 7-10 minutes until fish flakes easily with fork.
Carefully remove salmon to serving platter and garnish with green onions.

SMOK'N CHICKEN

3-5 chicken pieces or whole chicken, rinsed and patted dry with paper towels
1 tablespoon packed brown sugar
1 ½ tablespoons fresh ground sea salt
1 tablespoon of Sriracha™ hot sauce
½ teaspoon freshly ground black pepper

Prepare Kamado for smoking (set to 200° - 250° F) - allow 20-30 minutes.
In small bowl combine sugar, salt, and pepper. Coat the chicken evenly with the mixture, place in large zip lock bag and refrigerate for at least 2 hours as long as 6 hours.
Add 3-5 mesquite or hickory wood chunks or 2-3 handfuls of chips over the charcoal for smoking, set lava stone on heat hanger bracket, and close lid until ready to add meat.
Place chicken skin side down on top grill surface or if using a whole chicken, place belly down or use the Vision Grills roaster.
Slow cook 1 ½ to 2 ½ hours until thermometer inserted in thickest parts reads 160-165 ° for a breast and 170-175° for a thigh/leg. Breast will be finished grilling before thighs and legs.
Remove from grill, cover with foil, and allow to sit 5-10 minutes before serving

FAJITA PIZZA

½ pound stir fry chicken or beef strips
1 pound frozen pepper stir-fry thawed
2 tablespoons extra-virgin olive oil
2 tablespoons taco seasoning
1 (12-inch thin crust) pizza crust — home made or store bought
2 cups shredded Mexican blend cheese
½ cup salsa
Sour cream, guacamole, and fresh cilantro for serving or garnish

Prepare Kamado for baking (set to 450-550° F). Use Vision Grills lava stone (or pizza stone) on top of cooking grate and allow 20-30 minutes.
In a large bowl mix oil and taco seasoning. Add chicken or beef and stir until coated.
Grill chicken/beef and pepper mixture on lowest grill surface approximately 5 minutes.
Spread salsa over pizza crust to within ½ inch of edge.
Top with Mexican cheese blend and the chicken/beef pepper mixture.
Add 3-5 mesquite or hickory wood chunks or 2-3 handfuls of chips over the charcoal for smoking, set lava stone on heat hanger bracket, and close lid until ready to add pizza.
Place pizza on grill and close grill cover. Grill for 8-10 minutes or until cheese has melted and starts to bubble.
Serve with guacamole, sour cream, and garnish with cilantro.

The new Visions Ceramic Grill is just one of the many items on the big April Auction on Seize the Deal.

Filed Under: auction, grill, recipes

Categories: Holidays, Lifestyle