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Winning Recipe from Tim Mattin
Garlic Shrimp with Spicy Orange Sauce
Shrimp
1 lb of Medium to Large Shrimp – Thawed and Deveined
6 cloves of garlic – chopped
¼ cup Olive Oil
¼ tsp Cavendars seasoned salt
Salt and Pepper
5 or 6 wooden Skewers – soaked in water
 
Put cleaned and dried shrimp in a large Ziplock bag. Add in garlic, Cavendars, salt and pepper & Olive oil. Let marinate for 20 – 30 min. Put 4 or 5 shrimp on each skewer, making sure to run the skewer through both the head and tail of each shrimp. Leave about a quarter of an inch between each shrimp so they cook evenly. Place skewers on a hot grill. Cook no more than 5 min on each side. (a little more if you like them REALLY done)
 
Spicy Orange Sauce
 
1 small jar orange marmalade
¼ cup orange juice
Juice from 1 lime
1 tsp minced ginger
1 tsp red pepper flakes (more or less depending on your “heat” tolerance)
 
Put marmalade, orange juice, lime juice, ginger and red pepper flakes in a sauce pan over medium heat. Bring to a small boil. Let boil for 5 min then remove from heat. Can be served either warm or cool. Make extra. It is good on pork chops and chicken breast too.
 
I usually serve the Shrimp with Rice (Uncle Bens Long Grain and Wild Rice is fast, easy and good) and Grilled Pineapple.



Grilled White Chicken Pizza

oil for grill grates
1 tube refrigerated pizza crust-thin
1/2 cup alfredo sauce
2 grilled bnls sknls chicken breasts-diced
1/2 can artichoke hearts-not marinated
1/2 lb crumbled bacon
1/4 c. fresh basil
8oz. grated mozzarella cheese

Heat grill to 350 degrees.  Oil clean grates right before you put crust directly on grill.  Grill for 3-5 minutes and flip over.  Quickly put room temperature toppings evenly on pizza and shut lid. Once cheese has melted pull off and serve. 
You can use any toppings on the pizza that you want---just put on evenly and make sure that toppings are at room temperature(it helps speed up the melting process) and enjoy!



Kickin' Chicken
 
You will need:
One whole chicken
One Beer Can Chicken Holder
Charcoal Kettle Grill such as a Weber
Smoking wood
 
Recipe:
 
Wash chicken thoroughly and pat dry
Rub chicken with Olive Oil or Canola Oil
Season with RAK's or Ted's Seasoning (they are identical) Cavenders will work as well
Use one half can of beer or your favorite soda (it really doesn't matter since it just adds moisture)
In the can of beer add about 2 oz. of Smoking Gun Jerky Marinade
 
Place beer or pop can in chicken holder
Slide chicken over the can so that the can is inside the cavity
 
Light the coals in the grill
Once the coals have turned white, separate them to each side of the grill (this is called inductive heat grilling)
Once coals are separated add another 5 or 6 new briquettes to each side
Add your smoking wood to the coals (We use Pitmaster Pellet Pouches) Our choice is Mulberry
 
Place the chicken on the holder in the center of the grill
If you have a digital thermometer, place the probe into the breast
Cover the chicken with aluminum foil for the first half hour
 
Leave the lid on at all times except to quickly remove the aluminum foil
Cook the chicken to an internal temperature of 180 degrees.  If you do not have a thermometer you will need to cook it for approximately 1 hour and 15 minutes.
Remove from grill and let rest for 10 minutes before carving
 
For an additional touch, use Chili Dawgs, Razbanero peppered jelly spread for dipping
 
 


Smoking Gun Blazin' Burgers
 
85/15 Ground Beef
6 finely crushed soda crackers per pound
1 oz. of Smoking Gun Jerky Marinade per pound
Brandl's Death Pepper Spice
 
Mix ground beef, crackers and marinade together and make into patties
Season with Brandl's Death Pepper Spice according to your preferred heat level (a little goes a long way)
 
Place burgers on grill
Add smoking wood if desired