Flavors:

Serves:

Ingredients:

• 2 7-8 oz sushi grade #1 tuna steaks
• 6 tbsp Original or Lemon Pepper Grill Plus
• 1 tsp minced garlic
• 1 bunch fresh spinach
• 2 tbsp olive or canola oil
• ¼ cup small diced red pepper

Directions:

1. Coat the steaks evenly and liberally with the Grill Plus.
2. Place a large saute pan over high heat for several minutes.
3. Carefully place the steaks in the pan, searing each side for 30 to 45 seconds. Remove and set aside.
4. Immediately place the spinach, garlic, and oil in the pan, turn frequently, and cook just til wilted.
5. Place the spinach in the center of four plates.
6. Cut the steaks against the grain into ¼ inch strips, and fan the strips around the spinach.
7. Top with diced red pepper, serve immediately and enjoy.

Flavors:

Serves:

Ingredients:

• 30 chicken wings
• ½ cup Mesquite Grill Plus
• ½ cup Original Flavor Grill Plus
• Traditional condiments

Directions:

1. If wings are frozen, they must be completely thawed prior to utilizing this recipe.
2. Thoroughly combine both flavors of Grill Plus in a large mixing bowl.
3. Add the wings to the mixture and toss til evenly coated.
4. Place chicken on grill or bake in a 375° oven until thoroughly cooked (juices drip clear).
5. Serve with traditional condiments if desired and enjoy.

Flavors:

Serves:

Ingredients:

• 1 spiral cut ham at room temperature
• 7 oz Mesquite Grill Plus

Directions:

1. Prepare an outside grill for smoking using any flavor of wood chips.
2. Generously coat the outside of the ham with the Grill Plus.
3. Once the smoker is fully functioning (heavy smoke), place the ham inside and close the lid.
4. Do not open the lid for at least 15 minutes.
5. After 30 minutes, begin checking the internal temperature of the ham.
6. When the temperature inside the ham is 145°, remove, serve, and enjoy.

Flavors:

Serves:

Ingredients:

• ½ lb. medium (26-30 count) shrimp, peeled and deveined
• ¼ cup Herb and Garlic Grill Plus
• ¼ cup white wine (or water)
• ½ cup chopped tomato
• 1 cup spinach
• grated romano cheese to taste

Directions:

1. Heat the Grill Plus and the white wine or water in a saucepan over medium heat until the sauce begins to boil.
2. Add the shrimp, cooking until firm and pink in color.
3. Add the wine and tomato, cook 2 more minutes.
4. Add the spinach, cook until heated. Serve topped with cheese.
5. Also great when served over rice or tossed with pasta.

Flavors:

Serves:

Ingredients:

• ¼ cup Grill Plus
• 2 tbsp water
• ½ lb peeled shrimp (you can substitute crawfish)
• 1 cup cooked rice
• ¼ cup chopped scallions

Directions:

1. Heat the Grill Plus in a saute pan, then add the shrimp, cooking until pink and curled.
2. Add water to achieve desired consistency and reduce.
3. Serve over rice, top with scallions and enjoy.

Flavors:

Serves:

Ingredients:

• 24 chicken wings
• 1 cup Original Grill Plus

Directions:

1. If wings are frozen, they must be completely thawed prior to utilizing this recipe.
2. Place Grill Plus in a large mixing bowl, add the wings, and toss until liberally coated.
3. Gently place wings in a preheated 375° fryer until done (juices drip clear).
4. The wings should be deep brown in color when finished.
5. Allow to drain, serve and enjoy.

Flavors:

Serves:

Ingredients:

• 2 parts milk
• 1 part Grill Plus

Directions:

1. Combine both ingredients in a large mixing bowl.
2. Whisk thoroughly until blended.
3. Use in any recipe calling for milkwash, works well with fried foods.

Flavors:

Serves:

Ingredients:

• 1 thawed whole turkey (12-15 lbs)
• 1 cup Mesquite Grill Plus (Original or Herb Garlic can be substituted if desired)

Directions:

1. Frozen turkey must be completely thawed prior to utilization of this recipe.
2. Prepare a smoker grill or preheat an oven to 350°.
3. Remove the innards and trim the turkey of excess fat, then tuck the wings under themselves.
4. Evenly paint the turkey with Mesquite Grill Plus. Avoid excess.
5. Place the painted turkey into the cooking device, cook until a meat thermometer inserted into the center of the turkey leg reads 165°.
6. Remove from heat, carefully carve, serve with traditional sides and enjoy.

Flavors:

Serves:

Ingredients:

• 4 (7 oz) skinless, boneless chicken breasts
• 4 tbsp Mesquite Grill Plus
• 1 diced red onion
• 1 cup corn, cut off the cob
• 1 diced tomato
• 1 finely diced jalapeno pepper
• ½ bunch finely chopped cilantro
• 1 cup crumbled feta cheese
• 2 tbsp vinegar

Directions:

1. Preheat a grill surface.
2. Combine onion, corn, tomato, jalapeno, cilantro, cheese, and vinegar in a mixing bowl and let stand for 30 minutes. Season to taste.
3. Brush chicken with Grill Plus and cook on grill to desired doneness, top with salsa and enjoy.

Flavors:

Serves:

Ingredients:

• 1 zucchini
• 1 yellow squash
• 8 asparagus spears
• 1 yellow onion
• 1 portobello mushroom
• 1 red pepper
• 4 tablespoons Grill Plus
• 8 oz. feta cheese
• 6 Romaine leaves
• 1 tbsp olive oil

Directions:

1. Slice vegetables to desired size.
2. Place into bowl and add Grill Plus, toss til coated thoroughly.
3. Place vegetables on a hot, preheated grill.
4. Cook til done, removing each vegetable as it is finishes cooking.
5. Chill in refrigerator for 30 minutes.
6. Arrange romaine leaves on a plate and place vegetables on top.
7. Lightly drizzle with olive oil.
8. Garnish with feta cheese, serve and enjoy.

Flavors:

Serves:

Ingredients:

• 1 lb ground beef
• 4 tbsp Original Grill Plus
• Traditional condiments such as lettuce, tomato and onion

Directions:

1. Form ground beef into 3 patties 5-6 oz each.
2. Brush each patty evenly with Grill Plus and place on a hot grill.
3. Cook to desired temperature, serve with traditional condiments and enjoy.

Flavors:

Serves:

Ingredients:

• ½ lb fresh Yellowfin tuna (you can use canned tuna if fresh is unavailable... we'll let you slide)
• 4 oz water
• 8 oz Mesquite Grill Plus
• ¾ lb softened cream cheese
• ½ cup chopped green onion
• ¼ cup chopped celery

Directions:

1. Cook the tuna, preferably on a grill.
2. Puree the cooked tuna and the water in a food processor.
3. Combine the cream cheese and the Grill Plus in a mixing bowl.
4. Add the tuna puree, celery, and onion to the cream cheese blend, mixing thoroughly.
5. Serve with fine crackers or fresh bread and enjoy.
6. Optional: add cooked farfalle or penne pasta for an excellent pasta salad.

Flavors:

Serves:

Ingredients:

• 1 cup diced yellow onion
• 1 cup diced green bell pepper
• ¾ cup diced celery
• 2½ lbs ground beef
• 1/3 lb Herb Garlic Grill Plus
• 2 slices white bread, dipped in water

Directions:

1. Blend onions, peppers, and celery in a food processor until fine.
2. Place beef, Grill Plus, bread, and the vegetable blend into a large mixing bowl and combine well.
3. Remove and form into desired meatloaf shape, place onto a baking pan.
4. Optional: wrap strips of Applewood bacon around the top of the loaf.
5. Bake at 350° for 45 minutes, or until internal temperature reads 140°.
6. Remove and allow to rest for 15 minutes.
7. Serve with pan drippings and enjoy.

Flavors:

Serves:

Ingredients:

• 1 fresh loaf French or Italian bread
• 2 tbsp softened butter
• 2 tbsp Herb and Garlic Grill Plus
• ½ cup grated romano cheese

Directions:

1. Preheat an oven's broiler.
2. Slice bread in half lengthwise and set aside.
3. Thoroughly combine butter and Grill Plus in a small bowl.
4. Spread mixture evenly on bread, top with grated cheese.
5. Bake until golden brown, slice as desired, serve and enjoy.

Flavors:

Serves:

Ingredients:

• 4 7-8 oz yellowfin grouper fillets
• 8 tbsp Lemon Pepper Grill Plus
• Steamed rice

Directions:

1. Preheat grill surface.
2. Evenly brush the topside of the fillets with Grill Plus and place on grill, coated side down.
3. Brush the uncoated side of the fillets while cooking.
4. Cook for 5 to 7 minutes, turning as necessary.
5. Serve over steamed rice and enjoy.

Flavors:

Serves:

Ingredients:

• 4 (14") cedar planks
• 1 (3 lb) side of fresh salmon
• 3 cups chicken stock
• 1 tbsp lemon juice
• ½ stick butter. chopped
• ¾ cup Original Grill Plus
• 1 tbsp chopped garlic
• 1 cup brown sugar
• 4 rosemary sprigs

Directions:

1. Soak the planks in water for 30 minutes or longer. Preheat an outdoor grill to high.
2. Remove the skin and pin bones from the salmon, then carve into 4 fillets.
3. Combine the chicken stock and lemon juice in a saucepan, cooking until thickened. Remove from heat and gradually whisk in butter until blended.
4. Drain the planks and place the fillets skin side down on them. Brush with the Grill Plus and sprinkle with garlic and brown sugar.
5. Place the planked salmon on the grill and cover, cook until the salmon flakes easily.
6. Serve on the plank with the prepared sauce, garnish with rosemary sprigs and enjoy.

Flavors:

Serves:

Ingredients:

• 2 7-8 oz boneless redfish fillets
• 2 tbsp Original Grill Plus
• 1 tbsp finely chopped chives
• 1 cup white or dirty rice

Directions:

Warning: Traditional preparation of this recipe causes intense smoke, ensure proper ventilation is in place.

1. Preheat a cast iron skillet on high heat until skillet is literally smoking hot.
2. Generously brush the Grill Plus onto the fillets until thoroughly and liberally coated.
3. Carefully place the fillets into the skillet and blacken until the fish is completely cooked.
4. Garnish with chives, serve over rice and enjoy.