October Grilling Recipes

Over The Top Chili

Ingredients

• Chili Base:
  • 4 oz unsalted butter
  • 1 medium onion, diced
  • 1 red bell pepper
  • 2 habanero peppers
  • 2 serrano peppers
  • 1 Anaheim pepper
  • 1 jalapeno pepper
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 6 oz can tomato paste
  • 14.5 oz can diced tomatoes
  • 16 oz can kidney or pinto beans, drained
  • 1 cup chicken stock (homemade low
    sodium preferred)
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 3 Tbsp dark chili powder
  • 1 Tbsp ground cumin
  • ½ tsp cayenne pepper
  • 2 tsp sugar
• Meat “Loaf”:
  • 2 lbs 85% lean ground beef
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp dark chili powder
  • 2 tsp smoked paprika
  • oil for coating
  • BBQ rub (optional)

Instructions

1. Preheat smoker to 250-275° F using desired wood for smoke flavor, such as oak, pecan, or apple.

Make the Chili Base:

1. Wearing nitrile gloves, slice the chili peppers and remove the seeds and pith. Chop peppers into 1/2″ pieces.
2. In a large Dutch oven over medium heat, melt the butter. Add onions and a pinch of salt. Sauté until onions are soft and translucent, 5-7 minutes.
3. Add the chopped peppers and cook for 1 minute.
4. Stir in tomato paste, diced tomatoes, drained beans, chicken stock, Worcestershire sauce, soy sauce, chili powder, cumin, cayenne, and sugar. Bring to a simmer.
5. Optional: Transfer chili base to a disposable aluminum baking dish for easier cleanup.

Make the Meat Loaf:

1. While the chili base is on the stove, gently combine ground beef, salt, pepper, chili powder, and smoked paprika. Form it into a large oval shaped load. Lightly coat it with oil and sprinkle it with barbecue rub if desired.
2. Place a wire rack over chili base. Set the meatloaf on rack so drippings fall into the chili base. Insert a probe meat thermometer into the thickest part of the meat. Season the burgers well on both sides with salt and pepper.

Smoke and Finish the Chili:

1. Place in the smoker and cook for 2-2.5 hours until meat thermometer reaches 150°F.
2. Increase smoker heat to 350°F and continue to cook until the internal temperature reaches 155°F.
3. Remove the meat loaf from the smoker and let rest for 5-10 minutes before crumbling.
4. Crumble rested meat load into chili base and stir to combine.
5. Return to the smoker and cook for 30 mins to an hour until thickened to desired consistency.
6. Taste and season with more salt, sugar or spices as desired.
7. Serve with desired toppings or cool and refrigerate to serve the next day. Next, place the burgers onto the grill and cook them for 4 to 6 minutes per side.

Note: You can use a smoke tube for extra flavor if using a different type of grill. Cooking directly in pots/pans can leave smoke residue. Use a disposable aluminum pan or plain cast iron Dutch oven for easy cleanup. If preferred, you can use 50/50 ground beef/pork for the meat loaf

Battered Fried Fish

Ingredients

• 3-4 lbs firm white fish
• 2 cups all purpose flour
• 1 Tbsp sugar
• 1 tsp baking powder
• ½ tsp smoked paprika
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 2 tsp salt
• 2 large eggs
• 2 cups milk
• 2-3 quarts oil for frying (such as
  canola, vegetable, or peanut)
• Lemon wedges and tarter sauce for
  serving, optional

Instructions

1. In a large Dutch oven, fish fryer, cast iron fryer or heavy bottom pan add the oil and start preheating it over medium to medium high heat.
2. In a medium mixing bowl add the flour, sugar, baking powder, smoked paprika, onion powder, garlic powder, and salt.
3. Stir with a wooden spoon to combine.
4. Make a well in the center of the dry ingredients and add the eggs and milk.
5. Stir to combine and until no dry bits remain and a smooth batter forms.
6. Prepare the fish by patting it dry with paper towels or a clean dish towel.
7. When the oil reaches 375°F dip a piece of fish in the batter and place the battered fish in the hot oil. Repeat with a few more pieces, taking care to not crowd the pan.
8. Allow the fish to cook until deep golden brown, about 3-4 minutes before flipping and then allow to cook on that side for an additional 3-4 minutes.
9. Remove with a slotted spoon or a spider strainer and place the cooked battered fish on a plate or rimmed baking sheet lined with paper towels to absorb the extra grease.
10. Repeat until you’ve used all your fish.
11. Serve right away and enjoy hot. Serve with fresh squeezed lemon on top and tarter sauce if you’d like

Note: You can keep your first batches of cooked fish warm in a 200°F oven while you are cooking the others.

Southern Style Chicken Stew

Ingredients

• 1 – 3lb chicken – whole, pieces, or
  chicken breasts
• 2 cups chicken stock
• 3 Tbsp flour
• ½ cup milk
• 1 Tbsp butter
• 2 cups whole milk
• 1 tsp salt
• ½ tsp pepper

Instructions

1. Add chicken to a large stock pot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cups of cooking liquid.
2. When chicken is cool enough to handle, remove skin and meat. Discard skin. Shred meat and return it to the cooking liquid. Add chicken stock then bring liquid to a simmer.
3. In a small bowl or cup, mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.
4. Serve hot with a dash of hot sauce if desired and saltine crackers.

Notes: This recipe serves 8-10 people, but can be doubled or tripled to feed a crowd. Milk is used 2x in this recipe; once to make a paste with butter and flour to thicken the chicken stock, and the second is to make the stew creamy. Allow the chicken stew to cook, then transfer it to an airtight container to store. Place in the fridge for up to 3 days. Reheat on medium heat, stirring occasionally, until its heated through.

Pomegranate-Maple Glazed Lamb Chops

Ingredients

• Lamb Chops:
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp pomegranate molasses
  • 2 Tbsp maple syrup
  • 1 garlic clove
  • ¾ tsp dry mustard
  • 12 – 3oz lamb chops
  • Kosher salt and freshly ground black
    pepper
  • ¼ cup chopped fresh mint
• Salad: 
  • 3 Tbsp extra-virgin olive oil
  • Juice of 1 lemon
  • Kosher salt and freshly ground black
    pepper
  • 1 – 4oz bag baby spinach
  • ⅓ cup roughly torn mint leaves
  • ½ cup red onion, thinly sliced
  • ½ cup pomegranate seeds
  • 1 cup sliced almonds, toasted

Instructions

Make the lamp chops:

1. Heat your grill or grill pan over high heat.
2. In a small bowl, whisk together the olive oil, pomegranate molasses and maple syrup. Grate the garlic into the mixture and add the dry mustard; whisk to combine.
3. Season the lamb chops with salt and pepper. Generously brush both sides of each lamb chop with the glaze and reserve any extra glaze. Working in batches, grill the lamb chops until well charred, flipping once and brushing with the reserved glaze, about 4 minutes per side. Tent with foil and let rest while you make the salad.

Make the salad:

1. In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper to taste. Toss in the spinach, mint leaves, red onion, pomegranate seeds and almonds.

Finish and serve:

1. Garnish the lamb chops with the chopped mint and serve with the salad.

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