888-564-4897
Request Bid

Summer and Grilling at the Cabin

This time of year and grilling go hand-in-hand.  We all know and love the basic grilling foods, but here are a few exciting new recipes that are sure to shake things up! So, fire up the grill because these sizzling recipes will get the cabin crew asking for seconds.

Spicy Roast Beef

Ingredients

  • 4 tablespoons paprika
  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 1 tablespoon celery salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground mustard
  • 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
  • 2 cups-soaked hickory wood chips or chunks
  • 2 tablespoons canola oil

Directions

  • Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
  • Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.
  • Unwrap roast and brush with oil, place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

Grilled Steak Taco

Ingredients

SPICY AIOLI:

  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
  • 1/8 teaspoon sesame oil

AVOCADO-CORN SALSA:

  • 1 medium ripe avocado, peeled and finely chopped
  • 1/2 medium tomato, seeded and chopped
  • 3 tablespoons sliced ripe olives
  • 2 tablespoons canned whole kernel corn
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons lime juice
  • 4 teaspoons minced fresh cilantro
  • 1 teaspoon kosher salt
  • 1 teaspoon finely chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin

STEAKS:

  • 2 teaspoons pepper
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon seafood seasoning
  • 1 beef ribeye steak (1 pound), trimmed
  • 8 flour tortillas (6 inches)
  • Optional toppings: Shredded lettuce, cheddar cheese and Cotija cheese

Directions

  • In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving.
  • Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak.
  • Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes.
  • Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak, place on tortillas. Serve with aioli, salsa and toppings of your choice.

Lime and Dill Chimichurri Shrimp

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup packed fresh parsley sprigs
  • 1/4 cup snipped fresh dill
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons lime juice
  • 3 garlic cloves, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 medium red onion, cut into thick wedges
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 medium yellow summer squash, cut into 1/2-inch pieces
  • 8 cherry tomatoes
  • Crusty bread

Directions

  • Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes.
  • Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs with crusty bread and reserved sauce.

Grilled Veggie Pizza

Ingredients

  • 8 small fresh mushrooms, halved
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small sweet yellow pepper, sliced
  • 1 small sweet red pepper, sliced
  • 1 small onion, sliced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 4 teaspoons olive oil, divided
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 1 can (8 ounces) pizza sauce
  • 2 small tomatoes, chopped
  • 2 cups shredded part-skim mozzarella cheese

Directions

  • In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.
  • Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

California Burger Wraps

Ingredients

  • 1-pound lean ground beef (90% lean)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 Bibb lettuce leaves
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons Miracle Whip Light
  • 1/2 medium ripe avocado, peeled and cut into 8 slices
  • 1/4 cup chopped red onion
  • Chopped cherry tomatoes, optional

Directions

  • In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
  • Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes